New Year’s Resolution: Become an International Gourmand

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So how about those New Year’s resolutions? The Silver Spork News staff has high hopes for this year and I’m sure you do too. But hey, does anyone actually follow through on their resolutions? Do we ever work out more and become better people? Or do we just slap a new label on an old product? The cynic in me says “yes” to that last one. But Silver Spork News is all about bucking those trends. We aren’t your mother’s food magazine; we’re the kind of people that set our goals for the New Year and give it at least 51% of our energy. It might not be 100%, but it’s still a majority. I know that because statistics is required to graduate college. Our staff members set some resolutions for themselves and they’re going to do their best to succeed. Whether we succeed or fail, expect some reflections later in the year.

Russian Red Caviar

Without further ado, here is my food resolution for the year.

Food is the key to cultural appreciation and understanding. Have I said that before? Probably about a hundred times. It’s one of my favorite food topics. This is the idea that takes food out of the kitchen and raises it up on a pedestal. So, when I started thinking about what I wanted to be my New Year’s Resolution, I realized that I wanted to commit to a year of multicultural cuisine.

To make it a little easier on me, I’ve already picked out my choices for the year. Every month will represent a new culture, so expect to learn a little bit about each of them as I go along. And the best part about this? I have a whole month between buying new materials for the kitchen. It was a tough list to make since I could only pick twelve; but hey, there’s always 2016.

Ready for the list? Because I’m pumped for this.
Cajun January
French February
Moroccan March
German April
Caribbean May
Japanese June
Hawaiian July
Spanish August
Indonesian September
Russian October
Turkish November
Thai December

Now, this list doesn’t mean I won’t continue to cover food from all cultures throughout the year. It just means that you can expect a little bit of focus (focus? That’s a weird notion). And Sporkers, if you know of any recipes from the aforementioned areas of cuisine, send them my way. I’ll be happy to give them a try and see what works and what doesn’t.

We’ve got a big year and some big plans ahead of us. I hope you’re ready because I have a feeling that 2015 is going to be a good one.

Happy New Year, Sporkers.

Post by Ian Sims. Photo from ulkotours.com

  • This list is legit, can’t wait to see what the Spork team has in store! 🙂

    PS. If NYC-NJ based Sporkers are looking to up their Japanese cuisine expertise these are places that are a MUST to visit:

    – Angel’s Share, a Manhattan speakeasy hidden in an izakaya restaurant that serves amazing cocktails with a flair for Japanese ingredients (Think yuzu and matcha) The izakaya isn’t that bad either and you can order some grill menu items at the bar

    – St. Marks, I took some Sporkers down St. Mark’s once to grab burgers but it’s also home to a very good Japanese spots! Of note is the one place that serves Takoyaki Roulette (You get a selection of takoyaki and one of them is just filled with wasabi), Otafuku, and a new spot that serves burgers on crispy rice patties instead of buns

    – Mitsuwa Marketplace in Edgewater — a very fun and affordable Japanese cuisine experience. It’s part marketplace, part fast-casual food court that constantly has food demos/special sales (Annual bluefin tuna cutting demonstrations with high-grade sushi served afterwards and the food fairs with regional specials) 🙂 They also have a summer matsuri festival that has like, all the trimmings for Japanese street food that anime fans will definitely recognize (Okonomiyaki, takoyaki, andagi, dango etc)
    Another Mitsuwa bonus? If you’re looking for specific gear to make Japanese/East Asian food–sushi roll-up mats, steamers, pans for tamagoyaki, teppanyaki pans/grills–Mitsuwa sells all that paraphernalia that may be hard to find elsewhere
    Make it a day trip from NYC thanks to their convenient shuttle bus service; there’s also a cute stationary store and for the anime fans, there’s a merchandise store that specializes in kind of affordable imports

    – lol if you have the money to spend, there’s Sushi Nakazawa; the big draw here is Chef Nakazawa who apprenticed under the infamous Jiro (Of “Jiro Dreams of Sushi” fame)

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  • Cybele

    For those of us who live in really cold places right now, please be sure to add traditional Cajun, French, and Moroccan soup recipes, as I notice you have no “soup” category whatsoever. Most soups may be simple, but they are also very comforting, warm, and filling. This time of year, my husband and I make a lot of soup.