A well-traveled palate | Dish | Indy Week
Pin It

A well-traveled palate 

A brief tour of ethnic eateries, spices, markets and more

Gastro geography
A guide to lesser-known cuisines
by Emily Matchar

Miles of aisles
Go transcontinental at local ethnic markets
by Emily Matchar

Layers of flavor
Local chefs share some of their spice secrets
by Elizabeth Shestak

Donia's feast
Cooking lessons from an Iraqi refugee
by Victoria Bouloubasis

Skip the singha
Sip wild beverages from around the world
by Jane Hobson Snyder

Restaurant listings
Triangle Dining Guide


A food documentary

For two years, I climbed the stairs that my neighbors and I share, shlepping Chinese dinner combinations that I retrieved from down the street and devoured, anchored on the couch in front of my TV.

It became such a ritual that the person who answered the phone began to remember my voice—and my order: spicy beef and broccoli with pork-fried rice and an egg roll.

Simple. Easy. Cheap. Done, done and done, until one day, when I smelled garlic and ginger wafting from next door. It was a meal that taunted my nostrils. I wanted the take-out food to disappear from my hand. I knew I had to find out what my neighbor was cooking, and most important, how it tasted.

Chinese food is an old friend of mine. We've been hanging out since before I could walk, and there's always something comforting about the spices that rise from the dishes.

But I had no idea of the family history simmering in the wok next door. Watch the documentary Oct. 15 here at indyweek.com to discover the rest of the story. —Joe Schwartz


Tags: ,

Comments

Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Dish



Twitter Activity

Comments

Your description of the Spotted Dog is close, but not quite right.

You said: "After half an hour of …

by Participant Observer on A Cynic's Guide to Date Nights For Every Bump in the Road (Dish)

Most Read

No recently-read stories.

Visit the archives…

Most Recent Comments

Your description of the Spotted Dog is close, but not quite right.

You said: "After half an hour of …

by Participant Observer on A Cynic's Guide to Date Nights For Every Bump in the Road (Dish)

Love the suggestions for going out with yourself. When I lived in Atlanta, it was never an issue for a …

by Barbara 2 on Dates Don’t Have to Involve Another Person. In Fact, Some of the Best Ones Don’t (Dish)

Fun story but not quite accurate.

http://www.seriouseats.com/2014/09/history-southern-food-pimento-cheese.html …

by Lane McColl on A brief history of pimento cheese (Dish)

Waraji, yes....I can't believe Sushi Blues and Cow Fish made the list. Harris Teeter has better sushi that these both …

by Michael Anderson on The best sushi in the Triangle (Dish)

© 2018 Indy Week • 320 E. Chapel Hill St., Suite 200, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation