A Spainstaking journey…

9 09 2015

FullSizeRenderLast year has been eventful, not only did I switch jobs, grind through an aggressive promotion year successfully, pull several back-to-back intense work weeks off, but also spent nearly half of my time in Europe for work. Consequently, the primary sufferer of neglect was my food blog and of course my sanity. Now, for those that know me well, know that I have never had much of the later, but I did take an immediate corrective action to fix the former.   

So what did I do? I leveraged my lack of sanity and devised a totally insane plan. At 3:30 p.m. EST on Friday, I booked a ticket from New York to Madrid for what would be of course, an impulsive and indulgent last-second trip leaving within 48 hours. This, friends, was going to be my last ditch effort to seek culinary inspiration for my blog. Read the rest of this entry »


I egg your pardon?

9 02 2013

Uova da raviolo

Let us get straight to the point. No, you are wrong. Eggs are not packed with gut-wrenching, cholesterol exploding, artery blocking, high speed death sentence version of fat. Eggs are actually very, very good for you.

Now I am not going to sit here and applaud your sophmoric effort to defame eggs especially when a scientific study provides more insights. Cholesterol moves through blood within capsulelike structures known as lipoproteins. Yes, ingestion of several eggs a day can increase blood concentrations of cholesterol, particularly the amount circulating in low-density lipoproteins (LDLs)—the so-called bad cholesterol. However, the new study showed, eating eggs can also increase the amount of cholesterol in high-density lipoproteins (HDLs)—which is the good cholesterol. This was University of Connecticut report in early April at the Experimental Biology 2006 meeting in San Francisco.

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Dog, eat dog: World

26 04 2012

Cooked blood in an intestine, Scotland.

I cannot believe that I have not blogged about this yet. This first occurred to me when I was talking to a friend in college that had visited Korea and mentioned eating dog soup. She defined it as tender, flavorful, and lean. As she confessed her culinary fling, I was gripped with shock. But then, I shook myself up and asked myself, “Uzair, what is so shocking?”. Truthfully, nothing. Nothing about that was shocking. It was not really a shock that I had a dog eating friend. It was not really a shock that a dog was eaten. Why? Newsflash: There are 196 countries in this world and they all have their own distinct cultures and cuisines. As much as you want me to believe, I am not going to believe that the whole world is America. Read the rest of this entry »

Question: Goat Milk?

18 04 2012

Palhais | Portugese Goat Milk Cheese in Lisbon.

Go ahead, try, and break a leg. Sorry, you can’t. At least not mine because the reason is simple.  I have super strong bones. Keeping up the calcium reserves of my body has never been an issue. I love milk, yogurt, cheese, and everything else that will give me stronger bones. Actually when I was living in Europe I ate so much cheese that I gained 10 pounds in six months. Of course, I’d like to clarify that all ten of those pounds were bone mass. Obviously, I was not fat, just big boned!

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Fro Yo For You!

25 02 2012

I have a confession to make. I have a serious problem. In 1989 I was obsessed with kulfi. Its a Pakistani version of ice cream. I can still taste the pistachio flavor as I think about it. In 1992 my mother had to bribe me to keep me away from a famous dutch ice cream called Mövenpick – the green apple flavor to be specific. Mid-90s were the only time I was not obsessed with ice cream. I actually spent 1996 obsessing over Britney Spears. In 2001 my ice cream obsession decided to “hit me baby one more time” and I developed an obsession for Häagen-Dazs coconut pineapple ice cream. I do have to admit that I somehow never hopped onto the “Oh Ben & Jerry’s so good” bandwagon and decided to march straight into the healthy eating fad. Oh no, not that kind. I still ate ice cream. In 2008, my love affair with organic milk coffee ice cream came to a screeching halt and my rebound was low-fat soy ice cream line at Whole Foods. This time, the flavor of choice was dark chocolate. Don’t you dare judge me. It had nothing to do with the anti-oxidants in the dark chocolate. I genuinely liked that flavor. In 2010 I made my famous overseas move to Italy. I was shocked to find out that they did not have any soy milk dark chocolate ice cream. I even considered lowering my standards to the flavor I hate the most, strawberry, but they just did not have soy milk ice cream anyways. Read the rest of this entry »

Stop talking smack, will you?

2 09 2011

Have any of you ever seen high school students perform in a really good annual school play? I have. It was a lot of fun. There were a lot of proud parents, teachers, and students who had all worked hard to make that play happen. Now we all really enjoyed it, because we liked it for what it was. We looked at it as an independent entity, not as a part of a grand sphere of performances. Had we compared it to Lion King on the Broadway, we would all have been pretty miserable sitting through a couple hours of that play. My point is, when it comes to food, judge it independently. If you have gone to check out a sushi restaurant and thought, “Yeah, it’s good but I still think that my local Italian eatery is the best”, please contact me immediately. I need to get you my psychiatrist’s number, you need help. Read the rest of this entry »

Do you like French food? Well, I don’t.

6 07 2011

lamb chops with circular baked egg in broth with herbs.

I actually love it! I mean how could you not? In the world of art, its equivalent is the stunning Sistine chapel which is so timelessly crafted. In the world of fashion, it’s the bedazzling New York fashion week, which is sleek, chic, and perfectly dressed. Its historic equivalent is the Colosseum, standing its ground in an eternal city. Believe me, it’s really all of that. In my opinion, French food is artistic, high-fashion, and has managed to retain its culinary integrity over a long period of time. Confused? You should be. Anything French is complex, so let me help decode this one. Read the rest of this entry »