So where to begin? It’s been a busy Spring (that’s me under the CAFE sign there) and I’ve had a hard time keeping up with the bloggin’. So here’s the quick rundown, complete with oversights and omissions and quite a few crappy phone pics….

Thiên Thanh

Clowns make me sad (and freak me out quite a bit). Now, unfortunately, Thiên Thanh (where the above clown now resides) makes me sad as well. I wrote about Thiên Thanh a while back and was excited about the promise this placed showed. No more. A. & I stopped in a few weeks ago for a quick lunch and were shocked to find that the Vietnamese menu (and my beloved bún mọc) had been replaced with “Cajun” seafood in an obvious attempt to follow in the footsteps of Crawfish Shack. Disappointed, we left and found solace elsewhere (Bo Bo Garden, across the parking lot). Feeling a little guilty, I returned for dinner recently with my buddy @TowerATL in tow. I feel bad saying it, but the best part of the meal was strategically choosing a table so that the Creepy Clown was looming over @TowerATL the entire time. The food wasn’t bad, it was just “sad” – mealy, damp crusts and off-flavors. I want my  bún mọc back…

Cafe Sinaloense

Tasty, competent pollo asado are what Sinaloense is all about. Unfortunately, I’m not sure if their location (in the old El Mustacho space next to Cafe Mozart) is a great one. The spot has been empty (or a scary biker bar) for so long that I’m not sure that it will capture attention…

El Rincon Latino

Tasty mojarra frita for dinner one night. Definitely going back for this – in my mind it’s every bit as good as the whole fried catfish Tom Catherall sprung on us years ago at Azalea, and that’s still making the rounds (Kaleidoscope in Brookhaven has it on their menu).

Loroco

Not really a revelation, but I was happy to stumble across a 2 lb. jar of loroco at Carniceria 3 Hermanos on Roswell road. El Rincon Latino (above) makes pupusas stuffed with cheese and loroco. Tasty.

Atlanta Food & Wine Festival

I was privileged to lead a tour of Buford Highway for the Atlanta Food & Wine Festival. As such, they let me run amok through the festival. I only took a few pics as I was too busy eating. Can’t wait for next year!

The Rathbun brothers cooking steaks (would have been quicker to throw them on the pavement – was about 900 million degrees out there…).

Kevin Ouzts of Spotted Trotter gave a fantastic presentation on charcuterie as well as a great sampling of his work.

Cooking

Yes, I’ve been cooking quite a bit recently. Still working on refining my pollo a la brasa recipe. Getting it right is a royal PITA.

And here’s the fishy ribs (brined in fish sauce & palm sugar). I really like this. A. can’t stand it…

Bibim Bowl

A. & I hit up Bibim Bowl for a quick dinner one evening. Not bad for fast food Korean.

The fried mandoo were tasty. Definitely worth a visit.

North Georgia Wine Country

Did a research trip up to North Georgia Wine Country for Atlanta Culinary Tours along with @FoodGodtess & @Suburbanwino. Beautiful, early Spring weather, too much wine and a stop for lunch at La Vigne (Montaluce Vineyards).

Cauliflower Soup

Smoked Trout

Barbecue Chicken Sandwich

Dessert – I’ve forgotten what it was, but I loved it…

Moon Pie with RC Cola Shooter

Another dessert I can’t remember…

Beer

I’ve also taken to drinking a lot of heavy, pricy beers lately…

The following is a guest post by my friend Beth Robinette. She writes for Examiner.com as the Atlanta Ethnic Food Examiner, contributes a vast majority of the content to Naked with: Cooking and is an experienced world traveler. I haven’t had a chance to chime in about it too much yet, but she and I have just launched Atlanta Culinary Tours. We’ve got a lot of exciting plans and hope you’ll join us for a tour soon!

Atlanta isn’t known as a walking city. But that just proves that sometimes what is believed is often just plain wrong. There are plenty of neighborhoods that are completely “walkable.” And what’s more, many of these communities within and around the Atlanta Metro area are filled with history, local artists, interesting architecture, and wonderful restaurants and markets. That’s why my partner and I hit upon the idea of Atlanta Culinary Tours.

Our very first tour will focus on Inman Park and the Old Fourth Ward areas rich in history. Inman Park was the first planned suburb in Atlanta, a garden community with curvilinear streets and an electric trolley to take homeowners to downtown Atlanta. Before that it was the site of the Civil war Battle of Atlanta. Before that, it was home to Cherokee and Creek Indians. The Old Fourth Ward, on the other hand, is known as the birthplace of the Civil Right movement and the home of home of Martin Luther King, Jr. This area is also on the new Beltline Project and the proposed Historic Fourth Ward Park. In the midst of all this history is a vibrant culinary scene as well.

This is your opportunity to experience the community while sampling from some of Atlanta’s finest restaurants and markets. It’s an easy stroll, mostly on sidewalks, about a mile and a half. The first two Saturday afternoons to schedule a tour are November 20ith and December 11. We will take only 12 on each tour, so don’t delay if you want to be part of this fun event. Eat your way across Inman Park, learn this history along with insider food finds, all for just $39!

As an Examiner reader, you get 40% off! Use discount code ACT2010 at checkout.

Here are some of the businesses featured on the tour, though we will likely pick 5-6 of them for any given week.

* Savi Market
* The Park’s Edge
* Parish
* P’Cheen
* Across the Street
* Sno-Flake

And more businesses are showing an interest. Sign up now. More neighborhoods are planned!

These are the little bastards responsible – Sichuan peppercorns (Chinese prickly ash).

The dish in question is a Sichuan version of  niu ruo mein (noodles with braised beef soup). While the dish is spicy (cellphone cameras aren’t always the best, but yeah, it’s that red…), it’s not because of the Sichuan peppercorns. They actually have kind of a floral taste. What they do to your mouth is another story – they numb it and open up the flavor profile of the chilies in the dish, resulting in a major character trait of Sichuan food – má là (má = numbing, là = spicy).

Chong Qing Hot Pot has been opened by the former owners of the location in the Chinatown Food Court, in the Doraville Plaza Shopping Center.

Liang and Gina, the owners of Chong Qing Hot Pot in the Chinatown Food Court have asked that I clarify some of the confusion here. The two restaurants (the one on Buford Highway, which I’m speaking about here and the one in the Food Court in Chinatown) are not related.

The digs here are definitely fancier (appears to have had a former life as a Korean restaurant). The menu, while still extensive, is a bit easier to manage – it comes in menu form with English descriptions.

Chong Qing Hot Pot
5766 Buford Highway
Atlanta, GA 30340

We visited the food court at Chinatown Square a little less than a year ago for the first Buford Highway Blogger’s EatUp. Despite horrific weather and the proximity to the holidays, we still had a nice turnout. Now it’s time to do it again. Atlanta’s Chinatown is a minor heaven if you like “real” Chinese food, and even if you don’t – there’s a place that sells all the fried rice and chicken wings you can handle.

This isn’t limited to just food bloggers – we’ve got some devoted followers and food fanatics that hang out with us online and you’re welcome too.

This is a free, informal gathering. Please SIGN UP HERE if you think you’ll attend – let me know if you have to cancel (there aren’t any reservations here – it’s a food court, but it will help to know how many people will be there).

The When

Tuesday, September 14, 2010
7PM – til they kick us out

The Where

Chinatown Food Court
5385 New Peachtree Rd
Atlanta, GA 30341

The Fine Print

The is an open social gathering. There is very little planning, no management and no control. The meeting place is public – the environment is what it is. When I did the first dinner I posted a few rules (some people told me they were pretty harsh), but they were intended to minimize the discomfort of meeting strangers in a strange environment. They don’t all apply here, and I’ve softened them for this “eat up” but some are common sense.

1. Have an open mind and be willing to explore. If you haven’t been to the Chinatown Food Court before (or you aren’t familiar with traditional Chinese food), it may be a bit confusing – some menus are only written in Hanzi. Don’t worry – the vendors are friendly and some of us may be able to help – a bit.
2. Big one here – pay for your own food (BRING CASH!). None of the vendors accept cards of any type. Also, I’m not providing food, etc. I’m just meeting people with some common ground! This event is Dutch. My previous rule was: “If you show up and forget to bring cash – you work it out with the owners/cops – I don’t know you.” You know, as a group we’d probably help you out, but don’t put your new friends in that position… BRING CASH!
3. Please – no whining. If you like the place and the food (and I hope you do), great. Even better – write about it. If you hate it – enjoy the company and help me pick out a different place for the next one!

I’m not sure who had more fun at the first Si Fang Cai (Secret Supper) – me or the guests. The menu was based (mostly) on Asian hawker food – or “street” food.

The weather cooperated, allowing for drinks and cooking outdoors, before moving inside for an intimate dinner peppered with great conversation.

Hawker Menu

Cocktail
Basil Watermelon Caiparinha *

1st Course
Bulgogi Wan-ja with Tamarind Ssamjang (Korea)
Butabara Kushiyaki – Shio & Tare (Japan)
Xinjiang Chuanr (China)

2nd Course
Dan Dan Mein (China)

3rd Course
Gado Gado (Indonesia)

4th Course
Gang Ga-ree (Thailand)

Dessert
Turon w/Macapuno Fozen Custard (Philippines)

Beverages
Cha Yen (Thailand)

Beer
Tsingtao (China)
Chang, Singha (Thailand)
Kingfisher (India)
Kierin (Japan)

* The basil-watermelon caipirinha is from No Recipes.

Once again, Atlanta area food bloggers are invited to get together in a casual, informal environment, grab a bite to eat and get to know each other. This isn’t limited to just food bloggers – we’ve got some devoted followers and food fanatics that hang out with us online and you’re welcome too.

This is a free, informal gathering. We’re trying out Eventbrite to see if we can have a better handle on how many people will show up. Please SIGN UP HERE if you think you’ll attend – let me know if you have to cancel (I don’t make reservations, but it will help the restaurant out if I can let them know how many people will be there).

The Where

This time up: Colombian! We’re going to La Casona. The only downside I’ve found to this place is that they close kind of early (around 8PM). The upside is the food – a great introduction to Colombian if it’s your first time. La Casona also serves beer and aguardiente!

The Fine Print

The is an open social gathering. There is very little planning, no management and no control. The meeting place is public – the environment is what it is. When I did the first dinner I posted a few rules (some people told me they were pretty harsh), but they were intended to minimize the discomfort of meeting strangers in a strange environment. They don’t all apply here, and I’ve softened them for this “eat up” but some are common sense.

1. Have an open mind and be willing to explore. If you haven’t been to La Casona before (or you aren’t familiar with Colombian food, or you don’t speak Spanish), it may be a bit confusing/overwhelming. Don’t worry – the proprietors are friendly and some of us may be able to help – a bit.
2. Big one here – pay for your own food (BRING CASH!). I’m not providing food, etc. I’m just looking to meet people with some common ground! This event is Dutch. My previous rule was: “If you show up and forget to bring cash – you work it out with the owners/cops – I don’t know you.” You know, as a group we’d probably help you out, but don’t put your new friends in that position… BRING CASH! The restaurant accepts cards, but don’t make them run a bunch of small transactions. Just bring cash and make it easy on everyone.
3. Please – no whining. If you like the place and the food (and I hope you do), great. Even better – write about it. If you hate it – enjoy the company and help me pick out a different place for the next one!

On a related note, I was recently in Florida, and on a drive through Seaside, I found a burgeoning street food scene. The photos are up at Christiane Lauterbach’s Atlanta Food Carts blog – another great resource for info on street food in Atlanta.

Atlanta area food bloggers (actually, it doesn’t matter where you’re from) are invited to get together in a casual, informal environment, grab a bite to eat and get to know each other. Pretty much a similar deal to the last one, just a different location and I’m no longer using the words “Eat Up” (this was co-opted by someone else after our last event :< ). This isn’t limited to just food bloggers – we’ve got some devoted followers and food fanatics that hang out with us online and you’re welcome too.

Details are after the jump…

The What

Again, you’re invited to meet face to face, prove you exist in the physical world, grab some good food and get to know some of your compatriots.

The When

Wednesday, April 21, 2010
7PM – whenever

The Where

Doh! We have changed venue. It appears that Bamboo Grill is closed on Wednesdays (probably explains my inability to get a hold of them on Wednesday…). We’re going to invade Shoya Izakaya!

Shoya Japanese Restaurant
6035 Peachtree Road
Suite A-101
Doraville, GA 30360
http://www.shoyaatlanta.com

One of the great things about Shoya – it’s an izakaya, meaning we get to do some mid-week drinking!

How Do I Find You?

Because this is an informal gathering and I’m not holding your feet to the fire, I don’t make reservations – I’m just not sure who’ll show up. If you guys are all really good and confirm through the comments (and don’t back out at the last minute ;>), it will help. I’ll let management know we’re there and I’ll try to be there a little early – I look a little bit like the scary guy pictured over here or here. Just walk up and say “Hi”.

The Fine Print

The is an open social gathering. There is no planning, management or control. The meeting place is public – the environment is what it is. I’ll hearken back to a post I did a while ago to encourage people to meet for dinner (here). Back then I posted a few rules (some people told me they were pretty harsh), but they were intended to minimize the discomfort of meeting strangers in a strange environment. They don’t all apply here, and I’ve softened them for this “eat up” but some are common sense.

1. Have an open mind and be willing to explore. If you haven’t been to Shoya before (or you aren’t familiar with Japanese pub food), it may be a bit confusing/overwhelming. Don’t worry – the proprietors are friendly and some of us may be able to help – a bit.
2. Big one here – pay for your own food (BRING CASH!). I’m not providing food, etc. I’m just looking to meet people with some common ground! This event is Dutch. My previous rule was: “If you show up and forget to bring cash – you work it out with the owners/cops – I don’t know you.” You know, as a group we’d probably help you out, but don’t put your new friends in that position… BRING CASH! The restaurant accepts cards, but don’t make them run a bunch of small transactions. Just bring cash and make it easy on everyone.
3. Please no whining. If you like the place and the food (and I hope you do), great. Even better – write about it. If you hate it – enjoy the company and help me pick out a different place for the next one!

I hope to see some of you there! Ping me on Twitter (@EatBuHi) or leave a comment here if you think you can make it.

A. was born in Cuba. Recently, she mentioned one of her favorite dishes – Bacalao a la Vizcaiña – which I met with a blank stare and multiple requests to repeat it (I meet lots of things that way). I swear, I think Mandarin is easier than Spanish… – embarrassing, with my Spanish roots and all.

Curious, I set about figuring out what bacalao actually was. Salt cod it turns out. Bacalao a la Vizcaiña is a dish originally from the Basque Country of Spain, but that has variations all over the world, including Portugal Mexico and Cuba. Fully braced with this information (and this information only), I had to locate a source for bacalao (good to know lots of food people on Twitter). Turns out I’m probably the only person in Atlanta that didn’t know what bacalao was – embarrassing, with my Spanish roots and all.

A trip to BHFM procurred a pound of salt fish, which led me to the next task – finding a recipe. It appears that recipes for Bacalao a la Vizcaiña are like recipes for pot roast – everyone gets their recipe from their mother, and that recipe is supposed to be better than any other – even though they are nothing alike.

Some called for bell pepper, others pimento – which only added to the confusion. In Portuguese, “pimento” is the same as bell pepper, but since no one on the Internet knows how to spell, I didn’t know if they meant “pimento” or “pimiento”, which in Spanish is a cherry pepper (spicier)… Some recipes didn’t mention peppers at all. Some called for vinegar (important!), others did not. Some boiled the cod, others fried it. Some layered it with potatoes and baked the dish, others simmered the sauce on a stove top and served it with rice. All of the recipes used capers, but in varying amounts.

Oh, while we’re on the subject of no one on the Internet knowing how to spell, most of them don’t know how to write a recipe either. “Cook the fish” is not exactly frickin’ helpful as far as instructions go. But, as usual, I digress. One thing all of the recipes have in common (and which is really just common sense) is that you have to soak the fish in water – for a long time. 24 hours at least. Remember that salting is a form of preservation. The salt draws water from the fish and inhibits the growth of bacteria. The heavy salting renders the cod pretty much into a form of fish leather. The soaking (and occasional water changes) not only gets rid of most of the salt, but reconstitutes the fish as well.

After soaking, the bacalao actually resembles fish again, albeit a very firm fish – not at all like the tender, oily cod I prefer for fish and chips. (Note: I reserved the last change of water. The small amount of salt remaining and very slight fish flavor works well for cooking the potatoes.)

Frustrated and impatient, I decided to take what I decided were the best parts of several recipes hoping it would somehow approximate my A’s memory of the dish.

What follows is a blending of Mark Bittman’s recipe (bland) with a few additions and variations.

Bacalao a la Vizcaiña

• 1 pound salt cod
• 3 cloves minced garlic
• 1 large onion, diced
• 1 14oz can diced tomatoes
• 1 fresh tomato, diced
• 1 bell pepper (I used 1/2 red and 1/2 yellow)
• ~3/4 cup water (white wine will work better – I was out)
• 2 1/2 tablespoons capers
• 2 tablespoons red wine vinegar
• Bay leaf
• Pinch of cayenne pepper
• Olive oil
• 1-1/2 lbs new potatoes, sliced

After soaking the cod, pick out any remaining bones and skin and cut into small pieces.  Heat  a heavy pan over medium-high heat and cover the bottom with olive oil. Dredge the fish in flour and fry about 5 minutes, until lightly browned. If frying in batches be careful about excess flour burning in the oil. I had to change the oil part way through… Set the fish aside and wipe out the pan.

Return the pan to medium heat and add 2 tablespoons of olive oil. Add garlic and onion and cook, stirring, about 5 minutes, until garlic is soft. Add tomatoes, water (or wine), capers, bay, cayenne.

Bring the mixture to a steady simmer, add the cod and cook uncovered for about 45 minutes. Add water if the sauce gets too thick.  When the fish is tender, sprinkle with the red wine vinegar and season with salt and pepper as necessary.

While the fish is cooking, bring the reserved water to a boil (add more water if necessary) and add the potatoes. Cook 10-15 minutes, until potatoes are tender when pierced with a knife. One more note – keep an eye on the water when you’re bringing it to a boil – it may have a tendency to foam up and boil over (protein scum from the fish – I know, it sounds nice, right?). Just move the pot off the heat, and ladle out any foam – problem solved.

Serve over the potatoes.

So, was it “right”? It definitely wasn’t what A. expected from her mom, but it was pretty good. Most of the recipes suggested it was better the next day, and this definitely turned out to be true.