Photo Of The Day: Mango With Sticky Rice In Thailand

Mango with sticky rice is a classic dessert on Thai restaurant menus in the United States, but it certainly doesn’t beat buying it off of a food cart in Thailand. Today’s Photo of the Day comes to us from Flickr user LadyExpat who snapped this mouthwatering photo of mangos ready to be served up in the iconic dish.

Don’t have a Thailand trip in the near future? Sticky rice is an excellent dish to try at home. Try your hand at this recipe from The Kitchn.

Have a great street food photo? Add it to the Gadling Flickr pool for a chance to be featured on Photo of the Day.

[Photo Credit: LadyExpat]

World Cup travelers outraged by high airfares

Eager fans headed to this summer’s World Cup in South Africa have been finding plenty of frustration due to sky-high airline prices. According to a story in today’s Sydney Morning Herald, there may be a reason why: South Africa’s two main carriers are currently under investigation due to allegations of price collusion.

South Africa’s antitrust “Competition Commission” recently began an investigation of South African Airways and the country’s budget carrier Mango. Both carriers are suspected of agreeing to keep airfare prices artificially high during the ever-popular World Cup, with the country expecting around 350,000 visitors. Other airlines targeted by the probe include British Airways and partner Comair, as well as 1Time. South African Airways has offered to cooperate with the investigation in exchange for immunity from prosecution.

Is behind-the-scenes price fixing at work? The jury is still out, though the $1700-1900 tickets we found on Kayak from New York City did not exactly remove our doubts. Tickets to South Africa have never been cheap, and the higher demand during World Cup is sure to keep prices up as well. If you’re heading to South Africa for the Cup this summer, make sure to have good look around the airfare sites at prices before you purchase.

The Spice Isle: Where trails are paved with nutmeg shells

“You can use it for tea” he says after picking the small leaf and handing it to me to smell.

There doesn’t seem to be anything that Telfor Bedeau doesn’t know about Grenada’s plants. In the past 50 yards alone, he’s pointed out trees that would’ve gone unnoticed as anything other than anonymous tropical trees. But now they’re recognized as some of my favorite things in the world: guava, mango, cinnamon. I’m already imagining my next supermarket trip back home going a little differently.

Telfor would be considered spry for any age, but especially since he just turned 70. He celebrated the day by doing what he seems to do (and love) best: hiking up to the top of Grenada’s highest peak, Mount Saint Catharine (2,757 feet).

It was his 157th time.

Known as the “Indiana Jones of Grenada,” he reached the milestone of having hiked 10,000 miles throughout Grenada in 2005. Guiding since 1990, he hikes in jellies (plastic sandals) while everybody else on the trail relies on treaded sneakers and walking sticks. He’s easy to extend a smile to everyone, and a hand to anyone who needs one.

It’s not that I’m writing this to flatter him — there’s little chance that he’ll read this, since he doesn’t use a computer or have email. No doubt it contributes to his youthful appearance. That and all the hiking. And the fact that his diet solely consists of raw fruits and vegetables.

So it was with intrigue –- both in my hiking guide Telfor and the trail –- that I hiked to the Seven Sisters Waterfalls in Grand Etang National Park.

%Gallery-77232%It’s a manageable walk — about 45 minutes one-way. If it’s considered tricky at all, it’s because of the ramped up mud- and slick-factor after a rain shower (and it is home to a rain forest, after all).

After paying EC$5 fee (per person) because the trail is on private property, we descend between plantations that are growing food I’m just getting to know for the first time, like callaloo and sorrel. We continue down steeper terrain where steps are made of large rocks, or clay that’s reinforced by bamboo (which also grows along the trail and creaks in the wind at intervals). The path meanders through lush greenery of all shapes and heights –- ferns, banana trees, strangler figs, palm trees.

Telfor takes a swipe at a vine stock with his machete, to show me its hollow core. “It’ll grow back,” he explains. Such is the nature of these quick-growing plants here — the first to sprout after Hurricane Ivan.

Areas that are muddy are mulched by nutmeg shells — an ingenious use of the island’s abundant throw-away. (You can even catch a subtle whiff of fragrance after the shells break underfoot.)

After rock-hopping across a river, we reach the two cascades of water, each falling into its own pool. There’s room for lounging along the side, but most people seem to head straight into the waterfall of the upper pool. My preferred vantage point: mid-way in the upper pool, looking up at the steep cliffs on either side, covered in a mix of big-leafed, exotic greenery.

The return trip is the same route back. In this direction, you’ll likely use the walking stick (on loan from the start) to help with the upward climb, rather than to navigate slippery sections downhill. I figure that the slower uphill pace gives me more time to look for the rain forest’s mona monkeys and armadillos, but no such sightings.

If you want to replicate the Seven Sisters hike on your own, you can reach it by hiring a car or joining a tour. Or you can specifically hire Telfor as a guide for the day (US$40 for 1 person, $30/each for 2 people, $25 for 3+ people, regardless of how long the day is. Phone: 473.442.6200).

Alison Brick traveled through Grenada on a trip sponsored by the Grenada Board of Tourism. That said, she could write about anything that struck her fancy. (And it just so happens that these are the things that struck her fancy.) You can read more from her The Spice Isle: Grenada series here.

Photo of the Day (6.7.09)

I’m loving the simply symmetry of Flickr user arunchs’ photo above of mangoes in India. The repetition of pattern and form, the geometry of stacking and the bright colors all caught my eye. It’s offset nicely by a few touches of light pinkish-orange color on a few of the riper pieces of fruit, adding some nice breaks in the pattern. I doubt an abstract painter could ask for a better source of inspiration.

Discovered any masterpieces of color or geometry while you were traveling? Why not add your photos to our Gadling group on Flickr? We might just pick one of your photos as our Photo of the Day.

“No Reservations” season 4, episode 12: Colombia

Location: This week Anthony is in Colombia, a country that finds itself the setting of one of South America’s most remarkable transformations. In the 25 years since the death of Pablo Escobar, one of the world’s most notorious drug lords, this once war-torn country has emerged like a phoenix from the scars of the past. Colombia offers Tony a tantalizing mix of cultures, delicious food and beautiful mountain scenery.

Episode Rating: Four bloody meat cleavers (out of five) in keeping with last week’s rating system.

Summary: Cocaine. Violence. Political instability. These are the unfortunate but typical words that are associated with Colombia, South America’s northern-most state. For many years the country suffered under the weight of rival drug cartels, fueled by an insatiable demand for their chief “pulse-raising” product in the United States and beyond. It is these very depictions that Tony comes armed to confront upon arriving in Colombia. Within the episode’s first five minutes Bourdain has already pronounced his visit to Colombia as an unexpected delight. Colombia is literally a country-transformed and with killer food to boot.
Tony wastes little time diving into the country’s cuisine. He meets up with restaurant owner Jorge in Cartagena, a city on the country’s Caribbean coast. After sampling some delicious ceviche at Jorge’s restaurant, the pair take a trip to Cartagena’s central market to shop for some fish. Mr. Bourdain looks like a kid in a candy store as he conducts taste tests on all manner of exotic produce – five types of mangoes, strange orange-lime hybrids, pretty much anything fruity and delicious is available and there for the tasting.

To top it off, Tony enjoys a hearty local dish consisting of seafood rice, chicken, fish and turtle eggs, the local delicacy. Ashamed that you’re eating an endangered species Tony? Although our host gives the ethics of turtle egg-eating momentary pause, the egg is already well on its way down his digestive tract before the issue comes up. All of you just promise you won’t try any turtle eggs if you decide to visit Colombia, cool?

Soon we are transported to Bocagrande, one of Cartagena’s flashiest neighborhoods, where Tony boards a small water taxi for a trip to a small fishing island just across the bay. The rustic island stands in stark contrast to the flashy mainland high rises, and Bourdain takes the opportunity to enjoy a laid-back lunch with a local free-diver, who catches him a Caribbean lobster for lunch. Throw the words fresh, lobster and rustic island together and you don’t need to add much else – the story basically tells itself. It was almost tortuous to watch him eat it all and not get a taste.

The next and final stop on Tony’s Colombian odyssey is Medellín, the second-largest city in Colombia and one of its most notorious. The crew visits Queareparaenamorarte (try pronouncing that one), a restaurant that serves traditional Colombian cooking from across the country. Tony gorges himself on a mouth-watering array of foods – a plate of chorizo, rice soup with meat, avocado and plantains, flank steak and tamales de tilapia prepared with coconut, plantains and passion fruit sauce. All the while he’s downing shots of aguardiente, the local Colombian rum, with his hosts. C’mon did you really think we could have an episode of No Reservations without Tony getting drunk?

And we’re just getting started. In a show renowned for its gluttony, Tony’s Medellín visit turns into one of the most gluttonous we’ve probably ever witnessed. Bourdain has breakfast at the “How Yummy” restaurant at the Plaza Minorista market in Medellín. After an appetizer of empanadas, he dines on Calentao, a typical breakfast plate of leftover rice, beans, fried eggs, fried plantains, an arepa covered in cheese AND meat. In what has to be the line of the episode, Tony decides that Calentao “makes the Grand Slam at Denny’s look like a carrot stick.” Heart attack anyone?

Clearly not yet full from his gigantic breakfast, Tony has an even bigger lunch, consisting of a plate with beans, salad, rice, fried eggs, pulled pork, an arepa, chorizo and chicharron. Good god man, please make it stop. It’s almost painful to watch a human being eat this much food. But then again, it is a cooking and eating show – who am I to judge?

Tony wraps up the episode with a visit to the some of Medellín’s rougher barrios for a traditional Sancocho lunch and a little local culture. His hosts are the neighborhood’s residents – people who have experienced a dramatic rise in their standard of living in recent years. What was once the training ground for the Colombian drug cartels and their armies of mercenaries is now home to young adults who have started their own hip-hop crew, a filmmaker and a talented young chef. Thankfully Tony spares us the “kumbaya” moment at the campfire and gets back to what he does best – eating some tasty food and hanging out with his guests.

Bourdain’s examination of Colombia offers the country high marks and an optimistic road to the nation’s future success. It’s the type of country that only Anthony Bourdain does best – a place cluttered with misconceptions waiting to be corrected. And although a “human interest” angle was definitely woven into the episode, No Reservations: Colombia was really all about the food. Tony’s focus on the country’s diverse and delicious cuisine definitely made this a surprising and very enjoyable episode to watch. But more than that, I found myself wanting to go visit Colombia – for any travel show, this is the pinnacle of a successful episode.