It’s official. On September 20, 2014, the World Tasters will say their vows and tie the knot!
I’m sure you have noticed that this site has been totally dead for a LONG time now – our apologies! In the last year, I have started work after finishing my PhD at Cornell, and we have been so busy with commuting that worldtasters.net got pushed to the back burner. Well, no more! As of today, worldtasters.net is the official wedding site of Siddharth and Tricia. All of the relevant wedding information can be found here for our guests. We hope to share some of our food-related wedding experiences (cake tasting anyone?) with you, in addition to providing our guests with details on our ceremony and reception. As we figure things out, we will add links below, so please check back for updates. We promise that once the wedding is over, we’ll be back to providing regular World Taster content!
(The above picture is our German Shepherd Renji at 8 weeks old. For those that don’t know him, he is 75 lbs. at 9 months old now, so he’s grown a bit! The picture isn’t relevant really, but we this was one of our favorite photos of the last year!)
Gift ideas can be found at Macy’s and Amazon, where we are registered. Both sites are searchable by either Tricia or Siddharth’s name.
Here is the location and hotel information for our wedding:
September 20th, 2014
120 Wood Avenue South
Iselin NJ 08830
Newark is the closest airport, and shuttles and trains are available for transport (it is very short, about 10-15 minutes from the airport to the hotel).
We look forward to seeing everyone there!
It’s strawberry season and I love it. I felt inspired to whip up a quick dessert for myself (OK, it’s enough for a group of 8 people) on a Sunday after watching a movie with a character named Ichigo. Ichigo means strawberry in Japanese.
Tricia got the first chance to share her SF memories, and now its my turn! As soon as Tricia surprised me with plane tickets for San Francisco, my mind was racing. The west coast is uncharted territory for me, especially as far as food goes. And given San Francisco’s reputation as an eating Mecca, I knew that I had research to do. Continue reading
Tricia here! We haven’t gone on a vacation in awhile so this trip was long overdue. As a gift, I decided to take Siddharth to San Francisco, one of the top foodie paradises on the planet. Siddharth had done a lot of research previously and I figured it was time to see the real deal. Continue reading
2820 Dekalb Pike
East Norriton PA 19401
Moving from Malvern to Blue Bell has its perks – notably, a whole new batch of restaurants that we have yet to explore. Siddharth stumbled upon Bluefin while running a couple of errands. Located in the Northtowne Plaza in East Norriton (at the intersection of Dekalb and Germantown), Bluefin is not necessarily in a spot that would be expected to have great sushi. We did find some favorable comments on Bluefin on Chowhound (best site for reviews from people that are in the know!), so we went in hoping for the best.
Pardon the long absence! Due to a combination of many factors (mainly that I have been focusing on finishing my dissertation!), we have neglected our duties as World Tasters for some time. However, I am now a full-fledged doctor (not medical), and we are ready to share our food experiences with you. Since, our previous post, in addition to my graduation, Tricia has relocated to Blue Bell here in PA. In our explorations of the area, we ran across a wonderful Korean Supermarket just down the road – Assi. Inspired by our trips to Assi, I recently decided to tried to make my own version of Korean BBQ (as you may know, BBQ sauce is a passion of mine). Brisket was a great cut for this recipe, but I think pork shoulder may also work well. The big secret is to cook it for a while to make sure the meat really cooks properly. The result is a deliciously tangy, slightly spicy, and wonderfully tender BBQ beef.
Greetings, blog readers and happy mid-autumn to all. The mid-autumn festival is a holiday in China/Hong Kong that celebrates the harvest of the fall crops and the time when the red moon is the brightest of the year. Of course, here in Northeast, it coincides with the very beginnings of the beautiful changing colors of leaves.
The Northeast has seen an incredibly hot summer this year. For us, we’ve had ample opportunity to grill out and smoke meats on a trusty new smoker (posts upcoming!). But for all the hot eats we’ve cooked up, cool and refreshing side items are a must. And this chilled carrot soup recipe really fits the bill. While carrot soup doesn’t sound incredible interesting, I decided to put in some unique ingredients to spruce it up. Cardamom, ginger, and cumin really complimented the natural sweetness of the carrots in the soup, and a few additions (tapioca, basil oil, and fresh cream) really dressed this up for a dinner-party opening course. We think it makes for a great start to a nice meal!