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.
UPDATE: We now have a hotel block available for making reservations at the Hilton. Please call the number below or 1-800-HILTONS and mention that you are coming for the Lin/Pathi wedding to book your room at a discount rate. See you soon!
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 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 this was one of our favorite photos of the last year!)
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
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.
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!
401 E State St
Ithaca NY 14850
Ithaca is a college town, and as such it’s loaded with delivery and takeout options. But to be honest, after 5 years here, those options might tend to seem stale. Sticky Rice is a hidden gem among them. While they sell Thai food, they mainly serve Laotian cuisine, which is unique and delicious (and sets them apart from local competitors like Tamarind and Taste of Thai). From grilled duck curry (Gaeng Phed Ped Yarng) to beef stir fry in roasted chili paste, we’ve never been disappointed in their food. Always well cooked, properly seasoned, and if you like it spicy they do it better than any other place in town (be warned their hottest is seriously spicy – attested to by Siddharth, resident spicy food aficionado). At around $10 per dish, we recommend picking 3-4 for 2 people and sharing so that you can have a wonderful family-style meal!
When I was young, finding calamari on a restaurant menu was a bit or a rarity (growing up in small town OH). Having moved to the Northeast during college, however, I have become accustomed to fried calamari being a commonplace item at many eateries. Tricia and I are both big fans of battered and deep-fried squid. Still, alternative preparations of calamari are less common at restaurants, and many people remain hesitant to cook squid themselves at home. I put together this recipe after finding frozen calamari at a local grocery store – it came out really well, and I wanted to share how simple it was to put together. The flavors are influenced by Spanish cuisine, and this is an excellent dish for a tapas-style menu.
Mac & cheese is honestly one of my top 5 favorite things of all time. My favorite version involves pancetta and lots of extra sharp cheddar cheese. But come summer, that version is a bit heavy for my tastes. So to brighten it up in the spirit of the tremendous heat wave we’re having up here in Ithaca, I’ve made a few changes. It’s still creamy and rich, but my summer version has fresh picked peas to add color and sweetness, a squeeze of lemon for extra zing, and goat cheese for its exceptionally smooth tanginess. These flavors are all complemented by pork that has been spiced with toasted fennel, cumin, and coriander. As an added bonus, this summery mac & cheese is a “one-pot” meal!
Sometimes I run into a recipe that catches me off guard by how different it is but how good it sounds. This was my reaction when I recently say Andrew Zimmern’s recipe for “Sweet & Sour Bangkok-Style Chicken.” With plenty of Thai chilies and KETCHUP, it sounded unique but absolutely delicious. And it was. I made a few minor tweaks, mainly because I couldn’t find lemongrass (I used a combination of lemon zest, ginger, and scallions). While my reproduction wasn’t exact, the essence of Zimmern’s recipe came through, and it was excellent. Although I used a few extra chilies to satisfy my spicy tastes, this recipes packs quite a bit of heat from the outset. The fact that I was able to use fresh peas that I had picked up at BB farms earlier in the weekend mad the dish that much better. Tricia and I enjoyed this dish over jasmine rice with some dry stir fried snap peas (also from BB) on the side. The recipe is here, and I definitely recommend trying it out!