Cara Reedy is an Executive Assistant at CNN. She previously wrote for Eatocracy on being a small cook in a big kitchen, St. Louis' Provel cheese and her family's soul food traditions. She caveats that doubles aren't pretty (as pictured above) but they sure are delicious.
The Bedford Stuyvesant neighborhood in Brooklyn has been home to a vibrant Caribbean and African American community since the great migration of the twentieth century. African American people moved to northern states to escape the racial segregation of Jim Crow laws, while at the same time Caribbean people moved to New York for better employment opportunities. The slow Southern charm mixed with the warmth of the Caribbean people make it a neighborhood unlike any other.
When I arrived five years ago, I was a Caribbean food novice. I soon caught up and caught on to the wonderful flavors. My favorite discovery is doubles, a Trinidadian street food that is a Bed Stuy breakfast tradition.
Despite its plural name, a double is a singular sandwich made of two pieces of fried bread (bara) filled with curried chickpea stew (channa) and then topped with tamarind chutney, kuchela (chutney made of green mangoes) and pepper (a vinegary sauce made from scotch bonnet peppers).
KSTU reports that Utah liquor laws allow some connoisseurs of coveted bourbon Pappy Van Winkle to score a bottle for a delicious price.
The first time the South Korean factory owner watched his North Korean employees nibble on a Choco Pie, they appeared shocked - even overwhelmed.
He summed up their reaction to the South Korean snack in one word: "Ecstasy."
Much like what Twinkies are to Americans, South Korea's Choco Pies - two disc-shaped, chocolate-covered cakes, sandwiching a rubbery layer of marshmallow cream - are ubiquitous, cost less than 50 cents and are full of empty calories.
But on the other side of the Korean border, the snacks are viewed as exotic, highly prized treats, selling on North Korea's black markets for as much as $10, according to analysts. Their rising popularity in the north reveals an unexpected common ground between the two Koreas, despite their fractious relationship - a shared sweet tooth.
There aren't many people who can claim that their lives have been changed by an egg tart, but chef Raymond Wong - who heads Macau’s Institute for Tourism Studies Educational Restaurant - says when he tasted Macau’s famous local Portuguese tarts there was no looking back.
“I left Hong Kong when I was just nine years old,” says Wong, who grew up in San Francisco and studied at the culinary program at San Francisco City College.
“But when I came back here in 2004, I went to Macau with my fiancé and she took me to a famous shop for egg tarts.”
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