The Moveable Feast: Eat the World in Ten Blogs

Have you ever wondered how the soldiers in Iraq spent the holiday season?  This is the day when you will get the scoop, first hand by Chairbone Stranger, an American soldier deployed somewhere very dusty in Iraq. His Christmas eve dinner report will leave you speechless, well, at least for a while!

"The tongs weighed heavy in his hands, and firm in his grip. He was a natural, a TONG-MASTER." Through  braai politics – this is men's business, serious men's business , Mark's Digital Farm gives us a glimpse, a very unique account of the politics and posturing of men standing around a braai, the South African version of the American barbecue.

One Whole Clove decided to play the part of the bored housewife and become all hot and bothered over a novel recipe that would make epicures and gastronomes alike roll their eyes and throw their hands up in despair. Visit her blog to get that scrumptious recipe to prepare Smoked Salmon Cheesecake now!

Sailu's Food presents a very interesting post on the origins and health benefits of a sour leaf called "red sorrel." Hibiscus cannabinus, aka red sorrel leaves, roselle, gongura (telugu), pulicha keerai (Tamil), Ambad bhaji, ambada, ambadi (Hindi) are other names this popular sour green bears in the Southern State of Andhra Pradesh. For a majestic end, Sailu shares a delicious recipe to prepare authentic andhra pickles, a favorite to her mother Amma.

From Vietnam, VietnameseGod offers the most delectable recipe to prepare Vietnamese Fresh Spring Rolls. As you might know by now, these spring roll beauties are one of the most popular appetizers in Vietnam, and since this recipe comes from the repertoire of a very charming restaurant "Seasons of Hanoi," is a keeper. Hope you like it!

With only a couple of days left in Saigon, No Star Where crossed another item off his ‘to-do’ list with a visit to Chanh Hung, the (strangely) little known night fish market near Cho Lon. This is one of the most vivid travels I have made with the help of a blog: a rainbow of colors brings to life his memoirs, just gorgeous!  And now, from No Star Travels he documents a trip through seven countries in Asia, starting in Cambodia. Head over to his blog and follow this one in a lifetime adventure. Just the way I like it!

BlueLotus from Japan shares her 01/07 Dinner: Nanakusa-gayu, a traditional seven herb rice porridge. In a delicious step by step recipe illustrated with bright colored photos, she instruct us on how to prepare o-kayu (rice porridge, much like Chinese congee) cooked with the seven herbs of spring. No doubt it is a scrumptious tradition.

Marcela's blog, La Majuluta from Argentina, has become one of the most popular cyber spots to find incredibly delicious recipes and great photography from Argentina. This girl not only cooks beautiful food, she also loves physics, and I have found her blogging around in French, Spanish, Italian and English! Since I have sweet dulce de leche memories from the time I lived in Buenos Aires, I will suggest you pay special attention to Marcela's "Mousse de Dulce de Leche" (Dulce de Leche Mousse), which is a finger licking creation that is worth it's weight in gold!

Saveurs Mexicaines: Les aventures culinaires d'une française au Mexique, is a blog about living in Mexico and the exotic culinary creations you will find there. This week, Laurange writes about nopales (Opuntia ficus indica) and shares a very good recipe to prepare "Ensalada de Nopales".

If you are a "caipirinha virgin", I suggest you visit Grace's The Kitchen Journal to get the tastiest recipe to prepare caipirinha, which is a very popular Brazilian drink, very easy to prepare. The main ingredient for caipirinha is "CACHAÇA", which is a spirit distilled from sugar cane. Now, please take things easy and do not drink if you are driving  :) Grace is originally from Philippines, but currently lives and writes from Luanda, Angola.

I will be back next week with more!


  • Oh my goodness…Mousse Dulce de Leche…WOW! I love Dulce de Leche. The best I ever had was from a hotel in Buenos Aires. I can’t remember the name of the hotel but we lived there for 4 months while we were waiting to find a house there. It was SO amazing.

    I will have to try this recipe out too….. Thanks for posting the link!

  • Hola Kelly! It’s good to know that you are a dulce de leche lover like me…Last year I found a deli in Panama City where they sell dulce de leche from Argentina. I purchased two small jars with the idea of preparing “alfajores”. Once home, it was too much temptation for me and I ate the whole thing right there in the kitchen. Of course I was sick for the next three days…, but no regrets: it was delicious :)

  • I’ve got a question – is there any difference between “dulce de leche” and “cajeta” or are they just two regional names for the same thing?

  • David: they are both a milk caramel spread. Traditionally, “cajeta” is made from goat’s milk, and it’s truly a delicacy. Dulce de leche is made from caw’s milk. So far I have found them in Argentina, Chile, Uruguay, Perú, and México.
    In Panamá we have our own dulce de leche, and it is called “manjar blanco”.

  • I can eat that dulce de leche straight too – I thought I was the only one! :-)

  • shruti

    its just amazing that whenever i type india and blog, well all i get is food… not that i mind it, but theres a lot more here…. and no not the bollywood movies and all that.. after all, at the end of the day, we are all people!!!!!

    but yeah, the food here is great, bhindi being my fave of all times… but most indians eat a lot less spice than is thought!!!! after all, stomach does not discriminate with ethnicity!

  • Nazarena

    HI !!! i love dulce de leche too,perhaps it’s beecause i am argentinian but i can’t believe that there are people in the rest of the word that have eat dulce de leche it’s strange but on the other hand dulce de leche is delicious

    bye bye

    good luck


  • Hi. I didn’t know people from other South American countries eat Dulce de Leche too until I came to the US. Because I’m from Argentina, I thought we were the ones who invented it :=) Now I realized how most Latin American countries love them. It is delicious… I can eat it straight as well… YUMMY!!!

  • Kamiq

    Great praise for the caipirinha! They are one of my favorite drinks and I have just started making them again for the spring/summer. I discovered a great cachaca called Cuca Fresca that is very involved in the green movement. They are organic and also donate money to help save the Brazilian Rainforest. There is nothing like doing your part while enjoying a nice cocktail!

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