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var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); try { var pageTracker = _gat._getTracker("UA-4817366-6"); pageTracker._trackPageview(); } catch(err) {} We are your captains, Adam Winer and Laura Leu, here to guide you through a gastronomical journey, in which we attempt to eat a meal from every nation on the planet without leaving New York City. * About* Contact * Map * Twitter* Facebook
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catering-trade gastronomical-journey new-york-city leaving
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Hinzugefügt am 12.04.2010 - 21:50:13 von bookmarkfavorit
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http://www.navigeaters.com/
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RSS-Feed - Einträge
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Canton, China via Brooklyn: Eating Live Shrimp
Besides their tendency to suppress free speech, befoul the environment and abuse human rights, China is a pretty awesome place. And more gastronomically varied then we could ever hope to cover in a single meal. So we will be doing multiple Chinese navigeatioins, of which this is the first. Recently we tagged along with New York’s awesome weird eats club The Gastronauts for a meal they organized in Brooklyn’s Chinatown at the restaurant Pacificana. On the menu: Duck tongues, goose web and drunken shrimp—aka live shrimp doused in alcohol then eaten while still squirming. We’re classifying this meal as our taste of China’s Canton region. If you happen to be an inebriated crustacean, we advise you never visit.
Eats Deets:Pacificana813 55th Street (Sunset Park, Brooklyn)(718) 871-2880
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26.08.2010 - 16:30:00
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http://www.navigeaters.com/post/1014482890
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A woo-hoo news alert: Navigeaters has joined Next New Networks — of Auto-Tune the News and Key of Awesome fame — and will have episodes airing on their Hungry Nation channel not-yet-launched travel channel every other Thursday! Check out our intro video above if you’d like to hear the story of our blog’s inception or just want to see us wearing matching pajamas with built-in butt flaps.
We’ll still be posting all of our videos on this here blog (along with any text and photos posts we do), as well as on our shiny new YouTube page, but with the NNN partnership, you might also be able to catch us on one of their many other distribution channels, like iTunes, Hulu, TiVo, Amazon, and a bunch more. So basically, we’re gonna be all up in your piece.
Apologies in advance to your piece.
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13.08.2010 - 16:30:00
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http://www.navigeaters.com/post/947476329
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ADAM: The World Cup has put South Africa in the spotlight for everyone who cares about soccer....
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09.07.2010 - 15:49:00
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http://www.navigeaters.com/post/789517219
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Postcard from South Africa
To get our World Cupped, we hit up Brooklyn’s outpost of South Africa, the restaurant Madiba. While there, owner Mark Henegan showed us a potjie (above), the three-legged cast iron pot traditionally used to cook stew. Then he filled us in on the most awesomely alarming South African item on the menu: Monkey Gland Sauce.“We tell people that we rip out a monkey’s glands then cook them, but that’s not true,” he explained. “No one’s sure where the name monkey gland sauce came from, but one story is that it originated when a big French chef came to Johannesburg. While he wasn’t paying attention, someone put fruit into his red wine reduction. He sipped it and shouted, “What is this?!? Monkey gland sauce?!?” But then he realized he loved it. So they put monkey gland sauce on the menu that night and it got written up in all the newspapers. That’s how monkey gland sauce became famous—it was the mixture of a well-known chef from France and the local people in the kitchen.”At Madiba, they serve monkey gland sauce on ribs. Had it been made of real monkeys, we totally would have gunned it. Instead we opted for an even better main course. One made of bunnies! (Kinda.) Full post on the South African foods we actually ate coming later this week…
Yours in Mastication,Laura & Adam
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06.07.2010 - 21:51:00
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http://www.navigeaters.com/post/777933559
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