Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eG Foodblog: Pan - How to stop cooking and love life


Pan
 Share

Recommended Posts

Onion board is basically a sort of cracker-like (but much bigger and significantly thicker than cracker-sized) crunchy bread with lots of bits of onions baked onto it. Very nice stuff! :biggrin:

Well, faithful readers, I will be posting about my lunch shortly.

Edited by Pan (log)

Michael aka "Pan"

 

Link to comment
Share on other sites

Re Black and White Cookies:

1.  When dear friends of ours from Germany visited us here in the US, my parents traveled with them for several weeks in the western half of the country and they were here in south central PA for several weeks also.  (But we didn't visit NYC during that visit.)  They kept saying they wanted to get some Americanos cookies.  We had no clue what they meant.  They described them, but it was no help.  They kept saying how delicious they were and couldn't believe we didn't have them.  We asked in many bakeries and no one knew these cookies, either.  (This was before the internet was such a resource for this kind of thing.)  Years later, dh and I were in NYC for the day, walked past a bakery window, and ta da:  Americanos, aka Black and Whites!  Another example of the difficulty most foreigners have wrapping their minds around the size of the US -- a specialty from NYC gets adopted in Germany as the cookie of America, though millions of Americans have never heard of it, much less eaten one.  :rolleyes: Oh, and the one we bought was lousy -- we couldn't comprehend how these had captured the imaginations of Germans everywhere.

2.  Last winter, my dh made these with the recipe in King Arthur Flour's Baking Book.  I've never heard such moaning and groaning while he was doing the icing!  In the end, they looked as if a deranged kindergartener had been let loose with brown and white tempera paints.  I made all the appropriate comforting noises necessary to the frustrated beginning baker and urged him to take them to the get-together he'd baked them for anyway.  Everybody loved them.  He told our friends to enjoy them that night, cuz he'd never fool with them again.

OKAY! You just cleared up something that I've been wondering about ever since I moved to Germany. :smile:

They're called Amerikaner here, and are available in a great many bakeries, as well as nasty versions sold prepackaged in the supermarket. The standard size is big - almost 4-5 inches across, but mini-Amerikaner are available as well.

However, Amerikaner very often only have single colored icing (white).

Actually, it cracks me up that people would be looking for Amerikaner in America. There are also cookies called Kameruner (i.e. how you would refer to people from Cameroon), and a type of sweet dumpling called 'Moor's head'. Surpise, surprise, both these dishes are dark colored.

I had always thought that ALL these names were hangovers from non-politically correct times. Maybe I'm wrong, and your friends would be looking for Kameruner on their trip to Cameroon. :biggrin::biggrin::biggrin:

Link to comment
Share on other sites

Today, my good offline friend, Matthew (eGullet Society member mascarpone) met me in Sara Delano Roosevelt Park at the corner of Grand and Chrystie Streets. There was a time when anywhere north of Canal was no longer part of Chinatown, but that corner is now one of the three or so biggest shopping areas of central Chinatown. It's also not far from some Vietnamese Banh Mi places. Banh Mi are sandwiches in a baguette, as you'll see in a minute.

But first, an exterior shot of Banh Mi Saigon:

gallery_786_1495_2312.jpg

Banh Mi Saigon is on Mott St. between Grand and Hester Sts., a narrow and very busy shopping street. (I find this photo a little funny because if you look carefully, you can see a reflection of the photographer -- that's me, of course.) Do you notice the necklaces in the window? Those aren't just for show. This shop is both a jewelry store and a sandwich place. Odd perhaps, but I can't see why it couldn't work, and they are giving a go of it.

Here's an interior shot of the sandwich-shop portion of the store:

gallery_786_1495_16798.jpg

I was given permission to take this shot on the condition that the counterwoman wasn't in the picture, but some of the customers weren't so shy.

Remember that I mentioned jewelry? The store also sells these pretty amethyst geodes:

gallery_786_1495_26508.jpg

I like geodes, but I already have some and don't really have room for big ones. I enjoyed looking at them, though, and I'm glad they let me take this photo.

Anyway, though, back to the sandwiches:

gallery_786_1495_282501.jpg

Mine (#2, Banh Mi Gai [Gai=chicken]) is on the left and Matthew's (Banh Mi Saigon, with pork) is on the right.

These sandwiches were really fantastic, among the best sandwiches I've ever eaten! I think that except for the differences in the meats (excellent roast chicken vs. two kinds of pork) and perhaps a little hot sauce on the Banh Mi Saigon, the ingredients were basically the same: cucumbers lightly pickled in a vinegar/sugar solution, shredded jicama and carrots (also very slightly pickled, with the pickling in both cases really amounting to a few minutes to perhaps a few hours' soaking -- just guessing here), cilantro, jalapenos, and a moderate amount of mayonnaise on a baguette. But there's something about the way the roast meats were marinaded, the way the vegetables were pickled/soaked, the freshness of the vegetables and high quality of the ingredients, and the perfect balance of all ingredients that put these sandwiches head and shoulders above another Vietnamese banh mi place Matt took me to before, whose name he'll remember (I'm too lazy to check for that right now :raz:).

Last night, I had a tough time, I believe because I must have eaten too much of the Gui Zhou Spicy Chicken last night at Grand Sichuan. It's very tasty but pretty oily. So I slept fitfully and was a little concerned about eating heavily for lunch today, but one could have hardly picked a better lunch under the circumstances than that sandwich. It wasn't very fatty and seemed pretty healthful. However, keep in mind that the picture above shows you only half of each sandwich! So it was a big lunch. I plan on eating lightly for the remainder of the day.

Edited by Pan (log)

Michael aka "Pan"

 

Link to comment
Share on other sites

OKAY! You just cleared up something that I've been wondering about ever since I moved to Germany.  :smile:

They're called Amerikaner here, and are available in a great many bakeries, as well as nasty versions sold prepackaged in the supermarket. The standard size is big - almost 4-5 inches across, but mini-Amerikaner are available as well.

However, Amerikaner very often only have single colored icing (white).

Actually, it cracks me up that people would be looking for Amerikaner in America. There are also cookies called Kameruner (i.e. how you would refer to people from Cameroon), and a type of sweet dumpling called 'Moor's head'. Surpise, surprise, both these dishes are dark colored.

I had always thought that ALL these names were hangovers from non-politically correct times. Maybe I'm wrong, and your friends would be looking for Kameruner on their trip to Cameroon.  :biggrin:  :biggrin:  :biggrin:

I like to buy Bahlsen's Afrika cookies sometimes. They're covered with dark chocolate. Yeah, pretty damned politically incorrect, if you ask me -- at least for Americans. Each country has its own standards of political correctness in food nomenclature, I guess. But they're still tasty. :biggrin:

Michael aka "Pan"

 

Link to comment
Share on other sites

The photos from Moishe's and Grand Sichuan are great, really mouth-watering! I'm enjoying watching your food-photography skills progress throughout the blog.

But, no pressure.... :)

Thanks a lot for your support, Kara!

Michael aka "Pan"

 

Link to comment
Share on other sites

I've been snacking on some more Ting Ting Jahe ginger candies (I broke open another bag last night). I also had some Metamucil, but we won't talk more about that for the remainder of the blog, OK? :biggrin::raz::wink:

Michael aka "Pan"

 

Link to comment
Share on other sites

These sandwiches were really fantastic, among the best sandwiches I've ever eaten! I think that except for the differences in the meats (excellent roast chicken vs. two kinds of pork) and perhaps a little hot sauce on the Banh Mi Saigon, the ingredients were basically the same: cucumbers lightly pickled in a vinegar/sugar solution, shredded jicama and carrots (also very slightly pickled, with the pickling in both cases really amounting to a few minutes to perhaps a few hours' soaking -- just guessing here), cilantro, jalapenos, and a moderate amount of mayonnaise on a baguette.

They use jicama in the sandwiches in NYC? Here, it's a carrot-and-daikon slaw.

SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

Link to comment
Share on other sites

lotus root - yum!

sweet potatoes with ginger and scallion double yum!

any chance Pan or a reader would have recipes for these to share?

milagai

Not I, I'm afraid. There are some good Indian lotus root dishes, though (I forget from what region). Have you made anything with lotus root?

Michael aka "Pan"

 

Link to comment
Share on other sites

I've also had their black and whites, assorted cookies, bialeys, and God knows what else.

How are bialys different, in flavor and texture, from bagels? I've eaten a bialy or two, but not enough to know how the recipes might differ, or if there's a difference in the cooking.

And I can't really even get a good bagel around here, much less a bialy.

As you'll hear a lot of New Yorkers (especially old-timers) tell you, it's not that easy to get a really good bagel even in New York, though I think bialys are somehow a little harder to really screw up. I don't love the bagels at Moishe's (they're just OK), but their bialys are quite decent, even if I could stand to have more onion.

If wesza has a look at this blog, perhaps he'll give us an authoritative discourse on this topic. :biggrin:

Edited by Pan (log)

Michael aka "Pan"

 

Link to comment
Share on other sites

lotus root - yum!

sweet potatoes with ginger and scallion double yum!

any chance Pan or a reader would have recipes for these to share?

milagai

Not I, I'm afraid. There are some good Indian lotus root dishes, though (I forget from what region). Have you made anything with lotus root?

My mom makes this Chinese braised lotus root and pork belly stew that is insanely goooooood! The lotus root is "smashed" rather than cut to maximize the thread like characteristics of the root. Not sure if can get a recipe - but I will hunt around.

Link to comment
Share on other sites

This shop is both a jewelry store and a sandwich place.

Maybe one day you'll find a pearl in your sandwich, who knows... :raz:

More seriously, really enjoying this blog...

Edited by zeitoun (log)
"A chicken is just an egg's way of making another egg." Samuel Butler
Link to comment
Share on other sites

For anyone who knows: I have a Lotus plant growing in my backyard pond. The lotus root dish you showed, Pan, looks like the part at the base of the flower. Somewhere I think I have heard this referred to as a Lotus "Pod". Is not this also the thing that one can find dried in flower arrangements?

So, is Lotus Root actually the part that grows under the dirt, or is it the base of the flower? If it is the base of the flower, can I eat the ones growing in my pond?

I don't see any reason why not.

In order to be sure, go to this website:

http://www.chinesetakeaways.com/

Click under "Cuisine Guide" and then under "Lotus Root" in the "Ingredients" list. See the bulbous stems (roots, whatever) that have a characteristic pattern of perforations when cut widthwide into sections? Do the bases of your lotuses look like that? Then unless you have some reason to doubt the safety of growing conditions in your pond, you can eat them.

Michael aka "Pan"

 

Link to comment
Share on other sites

Oh, I just realized that I forgot to tell all you cost-conscious people what those two big sandwiches cost -- along with a Vietnamese iced tea for Matt (I didn't get a drink): $8. And Matt sprung for lunch today. :biggrin:

Michael aka "Pan"

 

Link to comment
Share on other sites

lotus root - yum!

sweet potatoes with ginger and scallion double yum!

any chance Pan or a reader would have recipes for these to share?

milagai

Not I, I'm afraid. There are some good Indian lotus root dishes, though (I forget from what region). Have you made anything with lotus root?

Ooooooohhh, I love lotus root. The only Indian lotus root dish I've tasted was at a Kashmiri friends place. His mom would use it in a curry and also made some sort of pan-roasted pakora-style things with it. I rarely end up using it in my cooking since my husband is shy when it comes to unfamiliar vegetarian stuff :). I have a huge packet of sliced and dried lotus root that I deep fry... makes for an amazing snack!! milagai, you're probably familiar with this (tamara kazhangu) ?

-w@w

Link to comment
Share on other sites

Ooooooohhh, I love lotus root. The only Indian lotus root dish I've tasted was at a Kashmiri friends place.[...]

Yeah, I was thinking Kashmir; I just wasn't sure enough to say it.

I think there must be a lot of lily pads in that beautiful lake in Srinagar.

Michael aka "Pan"

 

Link to comment
Share on other sites

These sandwiches were really fantastic, among the best sandwiches I've ever eaten! I think that except for the differences in the meats (excellent roast chicken vs. two kinds of pork) and perhaps a little hot sauce on the Banh Mi Saigon, the ingredients were basically the same: cucumbers lightly pickled in a vinegar/sugar solution, shredded jicama and carrots (also very slightly pickled, with the pickling in both cases really amounting to a few minutes to perhaps a few hours' soaking -- just guessing here), cilantro, jalapenos, and a moderate amount of mayonnaise on a baguette.

They use jicama in the sandwiches in NYC? Here, it's a carrot-and-daikon slaw.

Yeah, I really think that was jicama. I didn't taste any of the bitterness of daikon in it. Perhaps mascarpone will weigh in later with his opinion.

Michael aka "Pan"

 

Link to comment
Share on other sites

This shop is both a jewelry store and a sandwich place.

Maybe one day you'll find a pearl in your sandwich, who knows... :raz:

More seriously, really enjoying this blog...

I'm sure there would be panic in the shop if jewelry got into the sandwiches...what a funny image!

For those of you who don't know, zeitoun has been making himself a great source of information about inexpensive "ethnic" eateries in Astoria (part of Queens, New York) and so forth. So we two are kind of kindred spirits. :wink:

Michael aka "Pan"

 

Link to comment
Share on other sites

Oy. You Americans.  I feel like I should know this... but don't.  What's an onion board?

Onion board is basically a sort of cracker-like (but much bigger and significantly thicker than cracker-sized) crunchy bread with lots of bits of onions baked onto it. Very nice stuff! :biggrin:

Onion board is also known as "pletzel" in Yiddish. The ones I fondly remember from my childhood weren't so much cracker-like as kinda like someone took a bunch of bialy dough and made a large, skinny, squarish foccacia-like thang with it. A little flaky, a little chewy, baked golden-brown, generously flecked with browned bits of onion. Insanely good with standard bagel-fixings.

Edited to add: here is a picture of an onion board--this one's a little bit fatter than the ones I remember from when I was a kid.

Edited *again* to add: Oh wait! Now here is a picture of an onion board that looks a whole lot more like my childhood memories.

(Yes, I'm obsessed--why do you ask? :laugh: )

Edited by mizducky (log)
Link to comment
Share on other sites

Before I forget: Joyeux 14 juillet for those of you who are celebrating! I'm doing nothing for the holiday today, but I do have a great memory of the fantastic fireworks show in the Place de Chaillot in 1992. I was sitting in the Champs de Mars watching the French Air Force fighter planes fly overheard in formation and hearing excellent music that was synchronized with a bunch of lovely combinations of flower fireworks. And then there was that river of fire effect from fireworks dropped from near the museum toward the Place de Chaillot below.

OK, end of flashback, and back to New York, year 2005. :biggrin::biggrin:

Michael aka "Pan"

 

Link to comment
Share on other sites

Oy. You Americans.  I feel like I should know this... but don't.  What's an onion board?

Onion board is basically a sort of cracker-like (but much bigger and significantly thicker than cracker-sized) crunchy bread with lots of bits of onions baked onto it. Very nice stuff! :biggrin:

Onion board is also known as "pletzel" in Yiddish. The ones I fondly remember from my childhood weren't so much cracker-like as kinda like someone took a bunch of bialy dough and made a large, skinny, squarish foccacia-like thang with it. A little flaky, a little chewy, baked golden-brown, generously flecked with browned bits of onion. Insanely good with standard bagel-fixings.

Edited to add: here is a picture of an onion board--this one's a little bit fatter than the ones I remember from when I was a kid.

Hmm...that's different from what I was thinking of, but I know this, too, and like it very much. I may be describing something that should be called by another name.

Michael aka "Pan"

 

Link to comment
Share on other sites

Edited to add: here is a picture of an onion board--this one's a little bit fatter than the ones I remember from when I was a kid.

Hmm...that's different from what I was thinking of, but I know this, too, and like it very much. I may be describing something that should be called by another name.

Heh. Check my previous post--I found another picture that looked closer to my childhood memories of a foccacia-sized bialy-thang. :smile:Here it is again ...

Link to comment
Share on other sites

Edited to add: here is a picture of an onion board--this one's a little bit fatter than the ones I remember from when I was a kid.

Hmm...that's different from what I was thinking of, but I know this, too, and like it very much. I may be describing something that should be called by another name.

Heh. Check my previous post--I found another picture that looked closer to my childhood memories of a foccacia-sized bialy-thang. :smile:Here it is again ...

Yeah. Looks good, too.

So what's the crunchy onion bread I'm trying to describe called? Anyone know?

Michael aka "Pan"

 

Link to comment
Share on other sites

For those of you who don't know, zeitoun has been making himself a great source of information about inexpensive "ethnic" eateries in Astoria (part of Queens, New York) and so forth. So we two are kind of kindred spirits. :wink:

C'mon!! I'm a rookie compared to you!!!!

"A chicken is just an egg's way of making another egg." Samuel Butler
Link to comment
Share on other sites

Edited to add: here is a picture of an onion board--this one's a little bit fatter than the ones I remember from when I was a kid.

Hmm...that's different from what I was thinking of, but I know this, too, and like it very much. I may be describing something that should be called by another name.

Heh. Check my previous post--I found another picture that looked closer to my childhood memories of a foccacia-sized bialy-thang. :smile:Here it is again ...

Yes, except I don't remember them being round. They were made in huge rectangular pans, and they cut off as much as you wanted. They were sold by weight. (Or maybe I'm imagining this? Does anyone else remember buying them in this form?) Well, whatever shape they were or are, they're darn good. The more onion the better, of course.

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By Duvel
      The first week of November are „autumn holidays“ in the area where I live. We wanted to use that time to go to Paris, but when my parents-in-law somewhat surprisingly announced they‘d be coming over from Spain for the whole of November, we scrapped that idea and looked for something more German …
       
      So … Berlin. Not the best time to travel (cold & rainy), but with a couple of museums for the little one and the slightly older ones to enjoy together, plus some food options I was looking forward it was a destination we could all agree on. The Covid19 warnings in the Berlin subway support that notion …
       

       
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By FoodMuse
      Hello everyone,
      eGullet was nice enough to invite me to write a food blog chronicling what I've made or eaten out for one week. I'm so excited about it! Thanks guys.
      About me:
      I dream about food, I wake thinking what's for dinner and I'm so excited to share it with you. I'm part of the food world in New York. By that, I just mean that I'm so fortunate enough to be invited to great events where I get to eat great food. I'm also a nerd and a part of the technology world. I produce, edit and sometimes host food related web videos and I'm also a part of the tech world.
      I'm launching a website called Please, Pass the Gravy. www.pleasepassthegravy.com We let you create a menu, invite friends and then collaborate on that menu. Never host another potluck with 8 pasta salads. You could use it now, but we're alpha launch, it works but it's ugly. It's my ugly baby. So, if you use it be kind and message me if you have improvement ideas. I thought it would be ok to write about it here because it is food related.
      I live in Brooklyn with a lovely guy who likes to eat and a small corgi mix dog. I cook pretty much every night and do a nice brunch on the weekend. I am not a crazy dog lady, but I do admit to cooking food for the dog. I have an excuse, beyond doting, he had seizures that have stopped since not feeding him dog food.
      Foods I cook:
      Spicy foods! If you look at my blog I have a simple papaya ketchup with habanero that is pretty darn good.
      I love great cheese. This may be the week for Beer Cheese Soup.
      I try to limit carbs, though I do cheat.
      In any given week C. and I probably eat cauliflower, broccoli and green beans as a side.
      Tonight's dinner will be Vietnamese inspired. We'll see how it goes. I'll post about it as soon as I can.
      Any requests? Questions? I'd love to hear from you.
      -Grace
    • By Duvel
      In these challenging times, a full summer vacation is not an easy task. For the last 1.5 years we have been mostly at home with the clear plan to visit Catalonia (or more precise my wife’s family) latest this summer. And it looked good for a while. Unfortunately, the recent rise in case numbers in Spain have resulted in …
       
      OK, let’s skip this part. Long story short - my wife and me are fully vaccinated, as are >90% of the people we care about in Catalonia. After some discussion (after all, Germans tend to prefer to be on the safe side of things) we simply fueled up the car, got each a test (for the transit through France) and started to drive …
       
      After a leisurely 11h drive we arrived at a small fishing town somewhat north of Barcelona around 3.00am. We unloaded the car and my wife an the little one went straight to bed. 
       

       


      I found an expired beer in the elsewise pretty empty fridge and enjoyed the cool breeze on the terrace. Holidays, here we come …
       

    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

       
      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...