Tag Archives: adventures

Fantastic Journey..man

Journeyman! So cute.

This is the story of two little ladies who embarked on a quest, and ended up finding far more adventure and magic than they had even imagined!

Or maybe it’s just the story of two friends trying to make dinner plans, and finally getting around to it. But they were truly AMAZING dinner plans, as you will soon see. Fantastic, even.

It all started nearly a year ago, when I read about a new restaurant that had opened up in Union Square. I don’t remember where I read about it, truth be told, but I was enchanted by the description – super local, super seasonal set dinner menus of 3, 5 or 7 courses, with a few molecular gastronomy-style flourishes. Not the sort of place you could enjoy some good old-fashioned down-home cooking, but rather a stage on which to enjoy the whole experience of food. I wrote to beloved dining companion Nandi, and we made plans to head to this restaurant, this Journeyman, as soon as a suitable celebratory occasion presented itself. And present themselves they did!

She won a football pool, and got the job of her dreams! I got betrothed, and finished a prestigious leadership workshop! We both ran countless races, including a second marathon, and STILL WE DID NOT GO. Finally we decided to just make the reservations, already, and celebrate the whole lot of it, occasions be damned! Would Journeyman be able to live up to a year of build up?

We arrived spot on time for our 7:00 reservation, to discover we were the first patrons of the evening. The space is modern yet cozy, with plants filling the front window and a lovely bar in the middle at which we were encouraged sit if we liked and watch the chefs. Of course we chose these seats – I prefer to sit at a bar rather than the middle of the room whenever possible – and we were off.

We chose the 5 course, omnivore meal, after determining that none of the fish were shellfish, since they are Nandi’s deadly enemies. Our server, a dapper young man, assured us they were not, and brought us an amuse bouche to start our journey.

Tomato Confit and Garlic Toast!
This was a whipped confit of tomato with garlic toast. The tomato was a veritable umami bomb – however it had been confited had rendered it into the most savory foam imaginable. The toast was deeply garlicky, crisp, and browned. During this course a young couple joined us at the bar, and we listened to them ask questions of the staff, my favorite being when the young man asked how the “Underage Teenager” Mezcal got its name. “A false cognate,” the serious young beverage manager assured him.

Bread and Butter

Even the bread and butter was lovely! Nandi dubbed the aesthetic “precious, but in a good way.”

Because I couldn’t help myself, we added an ala cart charcuterie plate to our meal. I know, I know, we already had five courses, but they had lardo! They cure it in-house, and I’m a wee bit obsessed with the stuff in general.
Lardo aka Heaven on a Plate
And now, very likely, so is Nandi. She declared it “the best morsel of food I have ever put in my mouth,” and indeed it was nutty, salty, and decadent – so thinly sliced as to melt on the tongue, and paired with delightful little pickled vegetables and seriously tasty mustard that contrasted perfectly.

It came simultaneously with our salads, which faintly embarrassed our server, I think, but bothered me not one whit.
Salad - Decomposed?
As you can see, the salad is deconstructed (or composed, but thankfully not decomposed), wee little veggies portioned off to play nicely with different sauces, looking gorgeous on the plate. The best tidbit was the Brussels sprout, cooked as it was in clarified butter.

Following the salad was the mushroom course, an assortment of wild,locally foraged mushrooms served on a ramp puree (they freeze them in the Spring for just such an occasion!) and alongside a potato “galette” and mushroom foam.

Potato and Mushroom

This was quite the parade of fall flavors, even the normally vernal ramps. The potato was a buttery little wonder, and each mushroom had a distinct flavor and texture, ranging from nearly identical to the meaty chew of an oyster to delicate and shockingly sweet (that little round fella in the center). The mushroom foam was ethereal on the tongue and tasted surprisingly of lavender.

Tune in later this week for the exciting conclusion of our meal – will our intrepid young food adventurers make it to dessert? Will their quest for milk punch ever be fulfilled? Find out here!

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True Adventures – Part 1

So many of our adventuresome outings are focused around meat, particularly unusual (to our culture anyway) meat and meat products. Machu Picchu is a chicken grill, with an assortment of offal offerings. The Gourmet Dumpling House trip focused around pig ears and feet, and who can forget the blood-based delights of JnJ Turo-Turo or Cafe Polonia? While each of these has been wonderful, it was time for something truly bold, truly adventuresome. Something new. It was time…for veganism.

Well, to be fair, neither I nor the other intrepid foodmanauts of the Adventures in Food crew actually became vegans. For readers who may not know, vegans are vegetarians who go a step or two farther. Rather than simply not eating meat, vegans do not eat any animal product whatsoever. That means no cream, no butter, no eggs, no cheese. Depending on their reasons for choosing to practice veganism, this can extend beyond food into all animal-based products – no leather shoes, no wool sweaters – or it may be limited to culinary choices. Either way, we did not adopt this stricture for more than the constraints of one meal, but for the course of that meal we ate absolutely no animal products.

The restaurant we visited is called True Bistro, and I believe it is the first of its kind in the Boston area. That’s not to say that Boston doesn’t have any other vegan restaurants. Right down the street from True there’s a little cafe called Pulse, Grasshopper has been serving vegan Chinese food for years, and right down the street from it is Peace o’Pie, which makes vegan pizza. What made True Bistro compelling to me is that its whole purpose is to make vegan food that is upscale – a real fine-dining experience sans meat, dairy, and eggs. A far cry from tofu-scramble and curried lentils, this would be in many ways the hallmark of true creativity in cooking, if they pulled it off. I had to try it.

And so, I rounded up 8 fellow food-adventurers, including Mr. Menace, and off we went!

True Bistro does not accept reservations, so I was a bit nervous bringing in such a large party. Luckily we arrived early enough that despite another very large party dining at the same time we were able to be seated immediately. The staff was extremely courteous and readied our table very quickly, I might add!

The interior is small, but painted in white to make the most of the space and take advantage of the large picture windows that surround it. The tables were appropriately set, for an upscale establishment, with white linens and blue wildflowers in bud vases.

I started my meal with the El Diablo cocktail – normally made with creme de cassis, tequila, and ginger beer. True Bistro’s version featured a housemade black currant liqueur – apparently the commercial product isn’t vegan, and, a bit unfortunately, ginger ale. It was pretty, but a tad on the sweet side due to the ginger switch:
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The sisters Sacchetti ordered the very picturesque peach sangria:
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The rest of the table contented themselves with less photogenic beverages in the form of water and beer, so you don’t get to see those!

We ordered several appetizers for the table. The ravioli in lemon-thyme “cream” sauce had been much talked about, so we ordered a couple:
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Bright with lemon and truly tasting of thyme, the cream sauce was amazing, and indistinguishable to me from actual cream. The ravioli themselves were filled with a wonderful pale-green sweet pea puree. The pasta itself was a bit soft, which I imagine is due to being made without eggs, something I didn’t know was even possible, frankly.

We also ordered the cornmeal-crusted oyster mushrooms. These I wish we’d gotten more of, because they were outstanding:
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The mushrooms were perfectly tender and sweetly meaty, while the batter was crunchy and flavorful. Though they came with two sauces, a horseradish dill and a smear of curry, they didn’t really even need them.

We also had a gorgeous plate of malty pickles:
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And some of the best fries I’ve ever eaten in my life:
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Now, you may be thinking that the fries aren’t really all that “upscale,” but they were done the style of Belgian frites, as any regular bistro would serve (though usually holding up a large steak, to be fair.) These fries were a revelation – gloriously salty, golden, and crisp. Our meal was off to a fine start!

As is this entry – too long for just one post. Tune in Friday for the thrilling conclusion – entrees and desserts! You know you want to find out the secret to vegan chocolate cake…

Orange Line Adventures – Part I

Let me start with a big thank you to everyone who made this day such a great time: Valerie, Elise, Dan, Gary, Jenn, Ben, Matty and Jill – these adventures are a lot more fun with a big group of people! To those who couldn’t make it, we missed you, and I hope you make it to the next one!

It all began with haggis. What it turned into was so much more – sasquatch and lunchboxes, cupcakes and fedoras, seaweed beer and burning rosemary. But haggis was the start of it all.

For those of you who don’t know, haggis is a traditional Scottish dish, a sort of sausage or savory pudding. It is famous, or perhaps infamous, for its ingredients; in addition to oats and spices, the primary ingredients are sheep “pluck” – the heart, liver and lungs (it was actually illegal in the US until this past January, due to that last ingredient. Read more about it here.) The whole mixture is combined, then put into a sheep’s stomach or intestines to simmer. While for many people these are good reasons to avoid haggis, here at Adventures in Food it’s something to run toward.

However, much like Polish food, and Filipino cuisine, it is not as easy as one might imagine to enjoy haggis in the greater Boston area. Much like those previous adventures, there is only one restaurant that I know of serving Scottish food in Boston, and it’s actually fairly new – The Haven, in Jamaica Plain.

Now, if you’re not familiar with the geography of Boston, Jamaica Plain will have little significance for you, but for myself and my fellow food adventurers it posed a little bit of a problem. It’s a wonderful neighborhood, with lots to do and see, but most of us live in Cambridge, Somerville, Arlington, and the surrounding towns. These are about as far from Jamaica Plain as you can get and still be part of metro Boston (to be completely truthful, none of those is actually Boston proper, while JP is.) So for a while we kept putting off the haggis experience, choosing things that were more convenient, or at least felt that way. And then, during our Kimball’s outing, I had a brainstorm. I couldn’t make JP easier to get to, but I could ensure that we got the most bang for our buck. There were a few spots in the vicinity of the restaurant that we wanted to visit as well – why not make one big day of it? We could visit the Greater Boston Bigfoot Research Institute, in Egleston Square, and Salmagundi, a hat store about a mile from the restaurant – places we might not get around to, otherwise. People liked the idea, and we ended up with seven for Bigfoot Research and hats, with two more for dinner.

The day arrived last Saturday – a surprisingly gorgeous fall day for mid-November. We met in Egleston Square, home of 826 Boston – a non-profit writing center based on the popular model started by Dave Eggers of McSweeney’s and friends in San Francisco at 826 Valencia Street. Each of the 826 sites (there are ? In the country) is in part financed by some sort of whimsical supply shop co-located with the writing center. The original boasts a store for all of your pirate needs, the NYC site a depot for would-be superheroes. Here in Boston we are blessed with a shop dedicated to all of the needs of a budding cryptozoologist – the Greater Boston Bigfoot Research Institute. Here you will find everything you need to track Bigfoot, trap a unicorn, or learn more about the eating habits of sea serpents. This mostly translates as waterproof notebooks, “unicorn tears,” and books on cryptozoology, but it’s all laid out in a charming, bright space. Obvious care has been put into the look of the place, with little labels in the style of old science labs detailing everything. Most of us left with tee-shirts or mugs, though I was enchanted by the “sasq-watch.” The store isn’t terribly big, but check it out – you’re supporting a good cause, and hey, you never know when those unicorn tears will come in handy.

From here we wandered down the T one stop into JP proper, for Salmagundi and some hat shopping! En route to Salmagundi we also made a couple of quick stops worth mentioning – one at Monumental Cupcakes, the other at a little antique store next door. While I did not partake of the cupcakes, the gentlemen who did assured me they were some of the best bakery cupcakes they’d ever had! And Gary made a sweet purchase at the antique store:
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Yes, folks, he is now the proud owner of an H.R. Pufnstuf metal lunchbox, thanks to the eagle eyes of yours truly and the antiques haven that is downtown Jamaica Plain.

After that brief, magical interlude we arrived at Salmagundi. Located on Centre Street, this store is the absolute mecca of hats – they literally have thousands of them, in every style you can imagine, from classic fedoras to trendy flat caps. They sell a small selection of clothes and cool accessories as well, but the headgear is the star of the show – along with the fabulous customer service. When we arrived the store was fairly hopping – but that didn’t stop owner Jessen and his crew from giving our folks their full attention. After over an hour of shopping, we each had a hat (or two!) to add to our collections. Yes, we DID wear them to the restaurant, and yes, we did get weird looks on the street as we walked the final mile to the restaurant. There’s something about a gang of 7 people in classy hats all walking down the street together that commands attention, and hey, we looked good!

When we arrived at The Haven, we were about an hour early for our reservation, so we decided to grab a drink at the bar while we waited for the final two members of our party to arrive. The restaurant is small but intimate, with lots of dark wood, low-lighting, and a general feeling of coziness and warmth. I checked in with the host, and as we ordered our beer he let us know that it would be fine for us to take our table – dinner service didn’t start for half-an-hour, but we were welcome to sit. Given that we had taken over the little bar we thought that a good idea and sat down. Our waitress brought bowls of lovely homemade pickles, crisp and fresh:
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(the red onion were outrageously good!)

She also brought oatcakes and butter, an immediate hit with our group. Softer than a cracker, but not as sweet as a cookie, these were a delightful treat with our beer while we waited for our companions:
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Once they arrived we set in to do some serious work on the menu! First, a round of appetizers was in order. We decided on one of the specials, a duck liver terrine, served with more oatcakes, grainy brown mustard, and sweet onions. Not terribly traditional, but it was divine:
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The terrine was smooth, silky, dark and rich, highlighted perfectly by the accompaniments.

We also had a plate of smoked fish:
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Bridie, a tradition pastry similar to Cornish pasties.
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Think a buttery, flaky pie crust, filled in this case with sweet, roasted autumn vegetables.

And finally, Scotch eggs!
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These little beauties are becoming popular on other Boston bar menus, and it’s easy to understand why. A hard boiled egg, wrapped in sausage meat, coated in bread crumbs, and fried, they’re the perfect combination of taste and texture – salty, slightly rubbery (but in a good way!) crunchy and soft – for eating with a pint of something tasty. Mustard makes the ideal accompaniment, and the salad served alongside stops it from being unforgivably decadent.

And now, after all the haggis build-up, I’m going to do something terrible and make you come back for a part II! This post is already a behemoth and I want to do justice to the great meal we had. Check back tomorrow for the rest of this tale!

Adventure List Review, and a Poll!

Waaaay back in August of 2009, I posted several ideas for adventures this blog could embark upon. Now, over a year later, many of these have been realized. Let’s take a look:
Foods:

Grasshoppers – this one is actually happening in September!

Dragon Fruit – also soon, I bought one at Super 88

Durian – I’m scared, but fascinated

Sweet breads

Haggis
More on this is coming soon!


Huitlacoche – might be able to do with the grasshoppers


Cactus – ditto

Outings:

Sushi, possibly at Fugakyu? – I know, not very exciting, and I’ve eaten it lots of times, but I have a friend who is not a bold eater who wants to go.
We didn’t go to Fugakyu, and I didn’t write about it, but we did go! Would you want to see this written up?

Starlight Lounge – excited for this to open! Ditto that I don’t think I ever wrote about it, and I really need to go back, as it was so early in their history.

No. 9 Park – probably won’t happen for a while… This is still true, though I’ve been to Barbara Lynch’s Sportello several times!

Garden at the Cellar Apparently, I don’t tell you guys about anything I do...

Eastern Standard
See what I mean?

Oleana

Ten Tables – Cambridge or JP, I haven’t been to either!

Kimballs – grew up near here, but want to take some friends who are uninitiated

The Big E – my favorite yearly food adventure!

Speed’s – the best hot dog in Boston, so they say…

Underground Food Party/Supper Club – may have a chance to go to one of these soon…

Projects:

Pasta making – a friend gave me the means ages ago, I need to just DO it. And now I have my own. THIS WINTER, FRIENDS.

Sausage making

Curing bacon

Hard cheese – mozzarella, only the first step?

Bagels

Beer – used to do it, want to get back into it


What do we learn from this list? First, we learn that I apparently keep a lot of things from you. Whoops. Second, we learn that I’m clearly better at eating food and going out than I am about projects, which is odd given how much I cook at home. Clearly I just prefer to tackle other, secret projects and tell you about those. Nonetheless, in slightly over a year I’ve completed quite a few of these adventures, which can only mean one thing: It’s time for another list!

When we went on the Scottish food outing, which I promise that I WILL tell you about and not at all keep secret, I asked the attendees to help me create a list of new adventures. What’s great about this new list is that it’s centered around group outings, which means fewer of those project-type goals that I failed to meet last year. Not that I’m abandoning those, but clearly I don’t need any NEW ones. In no particular order, here’s what we came up with:

Turducken
Shabu-shabu – I’ve done this, but pre-blog
Tapas – ditto!
Creole
Russian – again, in my former life…
Vegan – there’s a swanky place near my house!
Laotian – if we can find a restaurant. This one might be tricky.
Raw
Potluck, in the style of church lady cookbooks, or 1950’s fare – I imagine the ladies will need to wear white gloves!
Book “Menu” recreation – Inspired by this blog, which recounts memorable descriptions of meals. This could be an entirely new category for the blog!

Speaking of which, here’s the poll – what features do you like seeing on the blog? Are there other features you’d like to see? Anything you wish I’d get rid of (though I retain the right to keep it anyway, if I like it!):

Feel free to add suggestions in the comments. And check back soon for the write-up of our JP outing!

Kimball’s Adventure

A few weeks ago, the members of our little food adventure club traveled out to one of the happiest places on earth! No, not Disney – that place actually stresses me out. I am referring to the one and only Kimball’s Ice Cream in beautiful Westford, MA.

Now, you might be thinking that ice cream isn’t a particularly adventurous food, and you’d be totally right. However, this isn’t just any ice cream. Kimball’s has some of the richest, creamiest ice cream you’ve ever had the pleasure to eat, in an assortment of creative flavors and, for the amount you’re served, for cheap, cheap, cheap. This is a place where I warn first time visitors to get the kiddie size – it’s more than enough ice cream for all but the biggest appetites.

In addition, Kimball’s is located right next to the town where I grew up. It’s the ice cream of my youth, and it was nice to share it with a group of friends, some who’d been, but others who hadn’t, too. When I was a kid, it was just a little ice cream stand on the side of the road, surrounded on all sides by the fields of the farm that owned it. The only concession they made to family fun, besides the ice cream itself, were some life-sized plastic cows that were in a little pen next to a sort of faux-silo. Man, I loved those cows. Despite the lack of any entertainment outside of stuffing one’s face, the parking lot was always packed in the summer. The Kimball’s of today, however, is a very different experience. The ice cream is still there, and still delicious, but it’s supplemented by a variety of activities and amusements, including:
A driving range
Mini-golf
Bumper boats
An arcade (this is the newest of the bunch)
A hot air balloon ride(!)
Batting cages
Animals
A grill
A country store

Clearly, the folks running Kimball’s decided that there was more benefit to providing entertainment than there was to running a dairy farm, and I can’t say they’re wrong. There’s little enough for entertainment in the area immediately surrounding my hometown (even most of the movie theaters have shut down), so Kimball’s provides some fun, family-friendly activities. We took advantage of only a few of them, but it was a grand day!

We started, of course, with the ice cream!
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This is an apple crisp sundae with pumpkin ice cream. It’s a pretty good fall treat, but was really only a salve on the wound of them not having what I really wanted, their gingersnap-molasses ice cream. This is molasses flavored ice cream, filled with hand-crushed, homemade gingersnaps. It’s only available in the fall, and it is seriously the best ice cream I have ever put in my mouth. But THEY DIDN’T HAVE IT. So pumpkin over apple crisp had to do.

After ice cream, most of our group made a beeline for the arcade. Jess, however, had gotten an eyeful of the onion rings at the grille and decided that they were necessary. Despite being full of ice cream, it was hard to disagree with her:
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These are not beer battered, but that light, crispy coating ala a clam shack. They are not as good as Mr. Menace’s, but they’re still very tasty.

After those of us who’d stuck around for onion rings had stuffed ourselves silly, we joined the rest of the crew in the arcade, where we were greeted by the sight of a make-your-own cotton candy machine! In truth, I’m not a big fan of cotton candy – I can eat about one bite and then I’m tired of sugar. Luckily, Elise was ready to bite the bullet so that we could all watch the magic!
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Even though I don’t really like to eat it, watching the sugar be spun from sticky goo into soft cottony strands is pretty amazing. Plus it was as big as her head!
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The rest of the afternoon was spent enjoying the fruits of the arcade – in my case, primarily skee-ball and a sweet trivia game that allowed you to face off against other opponents. Since most of the group are big trivia buffs, this was a hit. We cashed in our points for ridiculous prizes, including some horrible little harmonicas that prompted a quick parking-lot concert:
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While I wouldn’t say that anyone’s food boundaries were challenged, it was a beautiful fall day and a wonderful outing with good friends. Then again, at least one person confronted a challenging food:
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Nope, I guess you STILL don’t like Warheads, Matt.

Our next food adventure will be a trip to the Haven restaurant in JP for Scottish food! If you are local and want in on this and have not already let me know, please do so in the comments ASAP – we’ll be going in November. Oh, and any new readers – please join the Facebook group for updates on these events!

Fruit Devil or Fruit King?

In many ways, this post has been a long time in the making. On my original list of adventures, it was mentioned. It came up again when I tried mangosteen. Reaching further back, I remember reading about a fruit so pungent, so terrible, that was banned on public transit, yet its devotees consider it the food of the gods all the way back in 2002 (in Lynda Barry’s amazing book, One Hundred Demons. Lynda’s grandma describes it as something that “smells so badly, but tastes so goodly.”). I was intrigued by the possibility of a food whose scent belies its flavor. I’m talking, of course, about the one and only King of Fruits – the durian.

For the uninitiated among you, this is a fruit with a serious reputation. Native to Southeast Asia, it resembles some sort of primitive sea creature that has washed up on shore – about as big as a basketball, yellowy-brown, and covered in thorns:
Fruit or Sea Creature?
(Those thorns actually come into play, later)

They typically weigh 2-7 pounds, and some of the trees are so tall that they can only be collected after falling to the ground (and believe me, you do not want to be standing under it when that happens). In all respects, this is a formidable looking fruit. However, the terrifying power of the durian is not in its looks. It’s in the smell.

Reports of its odor vary, from turpentine to onions to almonds to excrement. TV personality Andrew Zimmern of Bizarre Foods loathes the thing – it is one of the few foods he’s spit out on his show. Anthony Bourdain, on the other hand, loves it – though he describes the after-effect as having breath that smells “as if you were French-kissing your dead grandmother.” This was the fruit that just this past Sunday I purchased at my local Asian market and to which I subjected my friends.

To be fair, they volunteered! We gathered in the backyard for the tasting, along with several other goodies that I will discuss in upcoming posts. Still, the king was the focal point of our afternoon, and we got right now to business. I printed some helpful instructions on how to open the beast, since the spiky horror looked like it was going to be challenging, and convinced Mr. Menace to do the honors. The knife went in with surprising ease – it turns out that beneath all of the spines, the hull was more pliable than it appeared. The flesh within was revealed, and we all recoiled instinctively, prepared for the stench.
The Innards

Tentatively, we sniffed the air. There was a faint odor of…nothing. No terrible smell. What were all of these people going on about? We got a bit closer…maybe a the barest hint of turpentine, maybe a touch of overripe fruit, but hardly anything to get worked up about. Mr. Menace turned back to his work at the grill and I set about freeing the pods from the shell.

Here at last there was a tiny bit of drama, because while it still didn’t smell all that much, the devil fruit DID manage to fight back a bit – those spines are really sharp! While prying out the pods I noticed a red smear on my finger, and was temporarily puzzled, thinking about what was at all red inside the durian. It turns out that it was nothing inside the durian – it’s red inside of ME. The sucker bit me! My fingers are now covered in this little pinpricks:
Durian Wound

Despite this I soldiered on and finally released all of the pods:
Pods

They were extremely soft and custardy. My dining companions compared them to runny eggs, pudding, or alien young. The spent husks looked vile, coated as they were in fruit slime:
The Aftermath

Finally, after all this ballyhoo we put the fruit in our mouths. The taste was extremely sweet, practically a sugar overload. Some folks compared it to honeydew melon. There was a sort of pineapple tinge, and at certain points a definite almond flavor. Nothing too offensive until it was finished, when there was indeed a faint aftertaste of onions. This was unevenly distributed throughout the fruit, however. No one hated it! Even our friend Gary, a notoriously picky eater, gave it the thumbs up!

Mmmm

In the final estimate of whether I’m in the Bourdain or Zimmern camp, love it or loathe it, I have to come squarely in the middle. Ultimately it wasn’t the faint hint of onions that bothered me; it was the texture. The durian is soft, vaguely gelatinous, dare I say it? SQUISHY. While I’ve come a long way in my fear of slimy foods, I’m not sure I could just snack on this – I could see enjoying it cooked into something, but not so much au naturel.

In the end, after all the hype, there was a slight feeling of anticlimax. Some quick research suggests that we were eating Thai durian, which is known for its sweetness and relatively mild odor. I guess we’ll need a trip to Malaysia to experience the fruit king in all of his stinky glory. In the words of Levar Burton, however, you don’t have to take my word for it! Two of my esteemed guests have already given their thoughts:
Elise’s Blog
Dan’s Blog

Thanks to all of my fellow food adventurers for making this a party! Special thanks to Mr. Menace, who encouraged me to do a bit more than “go to a field, eat fruit.” I’ll be posting about some of our other snacks later this week.

Look out, also, for a very special post – Adventures in Food’s first ever guest blog! Good friend “Easy Bake” and her beau, “Lt. Funyuns” went on an amazing, food-filled trip and EB has graciously blogged the tale. I guarantee that once you read it, you’ll be hungry.