Ji Hae/Apple River Canyon State Park, IL

Ji Hae/Apple River Canyon State Park, IL, originally uploaded by What Are We Eating?.

Red Bull NY fans/Newark, NJ

Amazing pre-game Portuguese food at Coimbra restaurant/bar in Newark's Ironbound neighborhood. Washed down with Sagres beer on draught. This place is the real deal, filled with old guys watching football and buying cigarettes from the vending machine. Unfortunately, the Red Bulls were defeated 0-1 by the Seattle Sounders later on.


Mussels in Marinara Sauce
(Mexilhoes a marinheira)


Stuffed Crabs
(Carangueijos recheados)


Cod Fish Coimbra Style
(Bacalhau a Coimbra)

Ali/NYC

"Matzoh ball soup, pickles, chopped liver, root beer, pastrami and hot mustard on rye. Gawwwwwwwd."

Matt/Brooklyn, NY

Lunch 4/28/10, originally uploaded by What Are We Eating?.

I made hummus the other day for the first time in my life. I really like hummus. It's incredibly easy to make.

Jorge's Breakfast/Brooklyn, NY

"banana liquida, goat yogurt, and co op granola and trail mix. it's my bacon and eggs."

The NY Times Biting My Style

NYT.com asks, "What are you eating right now?" and strangely doesn't cite this blog as inspiration.

Saya/Brooklyn, NY

, originally uploaded by raburabunakamachi.

This is the seafood blince at Gambrinus, a Russian pectopah in Brighton Beach. Thanks to raburabunakamachi for the pictures of her recent visit. I've walked past many times but now I'll be sure to try it. Gambrinus, by the way, is the patron saint of beer.

Flying While Eating

Menu Nomad's latest post gives us a look at the meal options on Air France. It got me thinking about some of my most memorable airplane food experiences. And the most memorable has to be the one I don't remember. It was 1998 and I was being flown first class from Chicago to Tokyo on JAL where my first job out of college awaited me. The champagne flowed before takeoff. Then it was gin. The guy sitting next to me was a connoisseur of airplane liquor, and he was advising me on every round. We smoked cigarettes in our leather seats. "Wasn't that frowned upon in 1998?" you ask. Take it from L.P. Hartley, folks: "The past is a foreign country: they do things differently there."

And I have no idea what the hell we ate.

I do like pictures of airplane food, though, and that's something that hasn't been featured much, if at all, on What Are We Eating? So thanks to Luxemburgerlis on flickr here are some amazing shots of first-class meal service on Thai Airways.

Luxemburgerlis/Kuala Lumpur, Malaysia

Thai Airways 747-400 Royal First Class Meals, originally uploaded by Luxemburgerlis.

"First course - wing beans, smoke duck, salmon & halibut, grilled zuchini & porcini mushroom
BKK - FRA - 1st meal"

Thai Airways 747-400 Royal First Class Meals, originally uploaded by Luxemburgerlis.

"BKK - FRA - 1st meal
Main course - scallop in white sauce, (overcooked) peas and carrots."

Terry Richardson/NYC

Various American candy

Paul / Tokyo, Japan

タックカルビチーズ石焼, originally uploaded by aka.me.

Wow, looks like a dol sot bibimbap with kalbi, bamboo, and cheese. (and kim on the side!) Some Korean mash up action going on in Tokyo.

Foodprint NYC

"Foodprint NYC is the first in a series of international conversations about food and the city. From a cluster analysis of bodega inventories to the cultural impact of the ice-box, and from food deserts to peak phosphorus, panelists will examine the hidden corsetry that gives shape to urban foodscapes, and collaboratively speculate on how to feed New York in the future. The free afternoon program will include designers, policy-makers, flavor scientists, culinary historians, food retailers, and others, for a wide-ranging discussion of New York’s food systems, past and present, as well as opportunities to transform our edible landscape through technology, architecture, legislation, and education.

Date: Saturday, February 27

Time: 1 p.m. to 5:30 p.m.

Location: Studio-X (180 Varick St., Suite 1610, New York, NY 10014)

Free and open to the public

Program Schedule:

Zoning Diet: Sean Basinski, Joel Berg, Nevin Cohen, Stanley Fleishman
Culinary Cartography: Jonathan Bogarín, Makalé Faber Cullen, David Haskell, Naa Oyo A. Kwate
Edible Archaeology: Rebecca Federman, William Grimes, Annie Hauck-Lawson, David Sax
Feast, Famine, and Other Scenarios: Amale Andraos, Marcelo Coelho, Natalie Jeremijenko, Beverly Tepper"

Teri/NYC

After Tino Seghal, originally uploaded by TeriireT.

Pizza and Budweiser after the Guggenheim.

Matt/Brooklyn, NY

We had a block of tofu, some bok choy, a zucchini, and mushrooms. Some of it went toward a healthy dish and the rest was sacrificed in a mad urge to fry stuff.

Also, on a recent cold January night I decided to bust out a bottle of Stone Vertical Epic (a Belgian strong dark ale by way of San Diego) from '06 that had been sitting in my refrigerator. I'm happy to report it aged magnificently.

Brad/Antlers, OK

"Chicken fried steak at Able's BBQ"

Das Racist/NYC

"Chicken and Meat"

Teri/Brooklyn, NY

DSC_0077, originally uploaded by TeriireT.

"butternut squash, pumpkin, pumpkin, apple"

Aira/Vancouver, Canada

Aira/Vancouver, Canada, originally uploaded by What Are We Eating?.

"Grilled chicken and baked sweet potato."

Tofu/Ohio

apple medallions with fennel and sage stuffing, originally uploaded by tofu666.

"Raw Apple Medallions with Fennel and Sage Stuffing

peeled, cored, seasoned, compressed with a vacuum-sealer, stuffed with filling, dehydrated..."