MOE: DC - The Whole Beast Looks East

[Busboy]

A too-belated thanks to Pontormo (ha -- I knew her computer was down so I got lazy) for organizing a great outing and a fun introduction to Taiwanese cooking. I confess, the duck tongues were not as good as I would have hoped, every thing else was spectaculr, thank's to Pontormo's work and the personal attention from Bob himself. I agree with Mal -- her fish was the highlight.

(I described the sauce as ketchup not to slag it, but because the sweet/gralic/black bean combo ends up on so many dishes in one variation or another, and it tastes good on everything.)

As always, it was an excellent and interesting crew of eGulleters and I look forward to breaking bread -- or whatever -- with them again in the near future.

Pontormo -- Thanks again.

[Pan]

Did anyone take pictures?

[hjshorter]

Did anyone take pictures?

←

No, unfortunately not one of the 12 of us remembered to bring a camera.

[Pontormo]

I only have time to say everything was cool, everyone was a lot of fun and a pleasure to meet...and thanks to Busboy!

More later.

Edited February 7, 2006 by Pontormo (log)

[Pontormo]

Well, I just discovered that I can stay on THIS computer terminal until someone else claims it.

SO, I do have time to add that Heather's taste seems to correspond pretty much to my own. My favorite things that night, in order were:

1) The flounder that Malawry's husband ordered: moist, crispy, light...

2) The bean curd roll. I had heard a story on Mhz recently, broadcast from Taiwan that the preservatives used for making bean curd skins have been recently been analyzed and considered unhealthful, especially for children. New methods have been introduced with success, using more benign preservatives (??? any experts here wishing to step in, please do).

3) Oyster pancake.

4) Broth from clam and chicken soup. Clam itself: tough. chicken blah.

Porcine ears were ordered by me just for the sake of being more adventurous and less judgmental about edible body parts since I just am not very Fergus Henderson. I was able to eat them, but was not enamored of them. Chewy texture with a squiggly linear design in each slice that reminded me of Rachel Perlow's jello mold is the way I'd describe them. There was only texturural interest, though. The sauce was red and spicy.

I will also like to add that Bob was gracious and dsiplayed a sense of humor. Service was extremely accommodating.