How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

John Barrows

How I Taught My Brother to Travel

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How I Taught My Brother to Travel

A network for people who want to travel "improvisationally", not be tied to group tours, and to eat wonderful food.

Members: 4
Latest Activity: Feb 13

Go Where Your Stomach Leads You

It has been said that an army travels on its stomach. The same can be said for me. I've traveled, and lived, globally since I was 5. I've traveled on business and pleasure all over the world (and all over these U.S.A). Now travel is not easy. Anyone who's traveled knows that. But it can be fun and it can be rewarding. The main thing that makes it that way for me is eating.

In every city I've ever been to, I have my favorite restaurants. One of the first things I do when I visit a new place is to scope out restaurants. I've become a veritable expert on finding great places to eat - and they're typically not the big, expensive touristy places that most Americans get stuffed into. And, by the way, I've also discovered how to find great places to stay that are not big, expensive touristy places, but are in little friendly neighborhoods.

I'm starting this group not only to share my ideas with you about travel and eating in other places, but to add to my "database", things that many of you can share with me and anyone else who chimes in.

Discussion Forum

John Barrows

Restaurants, Bistrots, and Cafes of Paris 5 Replies

Three places I found that were great! Firmin le Barbiere: a tiny eight table place where we dined for 3 hours on steak au poive, roast pork, sauteed fish, pureed potatoes, pomme frittes, asparagus...

Tagged: restaurants, paris

Started by John Barrows. Last reply by Debbie Jan 30.

John Barrows

Places I've Gotten To Know Well 1 Reply

Here are some places I've learned a bit about in my years of travel: Italy (especially Tuscany), France (especially Provence and Paris), the Far East (especially Hong Kong), New Zealand, Germany (e...

Started by John Barrows. Last reply by Laura Jan 26.

Comment Wall (8 comments)

8 Comments

Laura Comment by Laura on January 25, 2009 at 7:27am
I love to travel, except I'm not rich enought to travel as often as I'd like !
I wish I could say : "lets go to "St Barth" next week-end ...
Patrick Comment by Patrick on January 26, 2009 at 8:04am
Regardless of where I have been, how I got there or where I may go in the future the food aspect always remains the same. First off, I need to know where the bakeries and espresso bars are. If staying somewhere that I can cook at then I search out the local, small food retailers for my goods. I look for food I know plus food that is indigenous to the area. If I am staying at a place where I can't cook, then I seek out small (family type owned) eateries typically off the beaten path. I rarely, if ever, search out "restaurants". They serve no purpose to me. The closer I can get to home cooking the better. It helps to talk to locals to get a few ideas on where the best eats are in the area. The best places for me to eat are usually the "diamonds in the rough". The smaller the better. I guess a good question to ask to find good food would be to say, "where do I find cooking as good as Grandma's?" The bottom line though, if possible, is to be able to cook your own food with local ingredients or eat some place that represents local authenticity with the deepest traditional roots still intact.
Patrick Comment by Patrick on January 26, 2009 at 3:13pm
A tribute to Johnny "Rolf Harris Cash" Barrows
Debbie Comment by Debbie on January 26, 2009 at 4:13pm
John should be called the “The Accidental Food Tourist”, remember the movie “The Accidental Tourist” with William Hurt? (I read the book and saw the movie, both were great). Well, that’s what this travel group reminds me of.

A “short” synopsis of my travels……………….

Well, I’ve been to hell and back. As I travel through life, I can’t say I feasted well on all the foods during those travels, but learned to appreciate what I was able to have; but most of my favorites are cherished from ancestors. In the beginning, childhood, we (brother and sister, also) grew up on cheese and peanut butter that was given to the poor at the armory. Also, we learned to love mayonnaise and/or mustard sandwiches on Sunbeam bread. However, my Grandmother had a passion at cooking and making great meals that she learned from her (my great-grandmother which I remember vividly with the wood/coal stoves) mother. When she (Nana) showed up every other Saturday with bananas, we were so thrilled to see them in her shopping bag and whatever other goodies she brought. On every other weekend I spent at her apartment, I learned to appreciate the salt pork fried crisp for munching on after being rendered for cooking a meal, she also used real butter, whole milk, etc. This is where I began to appreciate foods from Hungry and Czechoslovakia.

Halfway through my travels at 17, I dated a neighbor boy, whose family descended from Sicily. I learned and dined on the best Italian cuisine, authentic to the core. I learned to appreciate seafood, shell fish (sans the dry cod) and found out about the best cheesecake ever baked. That’s also where I found out (to my naivety) we were neighbors to Arthur Avenue (next to where my father grew up in the Bronx….duh!).

Along the way, lost paths lead me to the best…Patrick Barrows. I have learned very much from him and also from John. But PATRICK taught ME how to cook (in addition to my Nana)! I am “Old Fashioned” and appreciate tradition, that is what my grandchildren will learn. (((Jeanette will hold that thought for at least five more years))).

I’ve traveled these United States, Canada and to Italy, the Turks, Abacos (thank you Judy! my favorite place on earth for their wonderful conch sandwiches and to which I would love to retire!) also through my Nana cooking, I have traveled to Hungry and Czechoslovakia. And to Patrick who made the earth move, which has landed me on every map known! : ) Yeeeee haaaaaaaaaaaa!
Debbie Comment by Debbie on January 26, 2009 at 4:14pm
Love the song! How perfect is that? : )
John Barrows Comment by John Barrows on January 26, 2009 at 6:20pm
OK - here's a the first tidbit of advice I'll give you freeloaders out there. One of my favorite restaurants in Florence, "iL Latini". Read this review I found, Patrick, and decide if it meets your standards:

"Narcisso Latini opened this cheap locals' eatin' joint in 1950. Now in his mid-90s, Narcisso still stops by to lend a hand. For dinner, arrive at 7:30pm to get in the crowd massed at the door, for even with a reservation you'll have to wait as they skillfully fit parties together at the communal tables. In fact, getting thrown together with strangers and sharing a common meal is part of the fun here. Under hundreds of hanging prosciutto ham hocks, the waiters try their hardest to keep a menu away from you and serve instead a filling, traditional set meal with bottomless wine. This usually kicks off with ribollita and pappa al pomodoro or penne strascicate (in a ragù mixed with cream). If everyone agrees on the arrosto misto, you can get a table-filling platter heaped high with assorted roast meats. Finish off with a round of cantucci con vin santo for everyone."

I (John talking now) remember the first time I went in here (we found it by accident on a side street) in the 1980's with an American business acquaintance, we sat amidst all the other local couples and ate the same thing as everyone else, that was piled on the long table. People would just join the fray, eat, and leave - vacating a spot for the next couple. As each couple left, they hollered "cassa" and Gianni would show up (a short rotund guy) and he'd say "cinquanta-cinque lire". They'd pay and leave. My friend and I were speaking in English with one another, the whole evening, and when we were done, I yelled "cassa!". Up ran Gianni. "Due persone", I said. "Cento dieci lire", he replied. In my best Italian I explained that every other couple was paying half that. Without blinking an eye, trying to explain, or apologizing he said in English, "Oh, I make a mistake. Mi scusi! Cinquanta cinque lire, signore!". Ah the Italian art of the attempted scam. Fluid and flawless, and without even a slight blush.
Patrick Comment by Patrick on January 27, 2009 at 5:15am
Nope. I don't wait in lines. Florence is fine for sight seeing and a quick gelato but I will head for the nearby hills and find a little hole in the wall.
Patrick Comment by Patrick on February 13, 2009 at 3:35am
During the warmer months me and friends hit the roads on our motorcycles and cruise the countryside looking for out of the way road food joints. This was the catalyst for creating our own Road Kill Cafe.

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Latest Activity

my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
20 hours ago
tres bien!
21 hours ago
That time of year when the stews are being made!
yesterday
Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
yesterday
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
yesterday
Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
yesterday
Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
yesterday
Laura added a photo
yesterday
Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
yesterday
Debbie added a photo
yesterday
I like this variation.
yesterday
PIGS!
yesterday
Great job! They look beautiful.
yesterday
But of course!
on Monday
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production. This all in one pot met...
on Monday
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
on Monday
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
on Sunday
John Barrows added a photo
on Sunday
The best pizza in Paris!!!!!
on Sunday
Great advice! And the shows with the best cleavage are especially noteworthy.
on Sunday

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