Food trucks are a global phenomenon. I managed to catch Spice Boat on the DTU campus just as it closed. The owners were very accommodating and kept the oil going for a few more minutes.
My samosas were hot and aromatic. One this hot shows off the essential pleasure of the samosa: a very crunchy outside containing a soft, comforting center. Many foods around the world aim at this goal. I think that a good samosa comes as close to the bullseye as any of them.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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