02-09-2013, 02:07 PM | #256 |
polaroid of perfection
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I have a char sui paste.
I am intending to make a version of Nigella's slow roasted pork when the 'rents are away. Why wait for them to go on holiday? Because you cook it overnight. Mum simply wouldn't allow it... Me and Nigella know different
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02-09-2013, 10:20 PM | #257 |
The future is unwritten
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Happy New Year, Lola.
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02-09-2013, 11:28 PM | #258 |
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Thank you, Bruce! I'll take some pix of traditional Tet food tomorrow. Better headnoffnto bed now. So hungry. Been busy all day and didn't get a chance to eat much.
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02-12-2013, 03:31 PM | #259 |
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Lunch today....still waiting on margaritas .....
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02-12-2013, 09:08 PM | #260 |
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Snacking on spicy cuttlefish
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02-13-2013, 06:22 AM | #261 |
polaroid of perfection
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I think I got cuttlefish when I went on my Asian Supermarket bender.
I don't know why dried fish are rare in this country. And when I say rare I mean unheard of in terms of national cuisine. We're a pretty chilly island nation though, perhaps drying has never really been necessary. Jellied, yes, fried yes, frozen (these days) yes. And the Scots smoke theirs [/smacks lips].
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02-13-2013, 05:23 PM | #262 |
UNDER CONDITIONAL MITIGATION
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(Smoke me a kipper, bitch
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02-13-2013, 06:19 PM | #263 |
To shreds, you say?
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Why am I back here?
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02-13-2013, 08:47 PM | #264 |
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Hmm.... Wonton noodle soup, I think.
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02-13-2013, 08:48 PM | #265 |
To shreds, you say?
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Wrong answer.
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02-13-2013, 09:14 PM | #266 |
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Banh Tet is traditional New Year food. It's mung bean paste, pork, glutinous rice wrapped in banana leaves. The middle picture is pickled veggies people eat with banh tet. The sliced chili pepper is all me. People usually don't do that, hehe.
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02-13-2013, 09:17 PM | #267 |
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02-13-2013, 09:19 PM | #268 |
LONG LIVE KING ZIPPY! per Feetz
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That is a Bowl of Bad ass right there , and the rest looks good to
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02-13-2013, 10:23 PM | #269 |
To shreds, you say?
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See? You know what I'm talking about.
Speaking of Phở...
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02-14-2013, 05:36 AM | #270 | |
still says videotape
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Quote:
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