tag:blogger.com,1999:blog-60188328835480601582024-03-13T19:21:32.172-07:00Tasty Food ThingsGood food is one of life's greatest pleasures.Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-6018832883548060158.post-63653062584164375402014-03-08T21:14:00.000-08:002014-03-08T21:14:42.158-08:00Chicken, Pork and Beef Stock<div style="font-size: 16px;">
WOW. I haven’t posted in a looong time. But I’m back now! So, onto food-things.</div>
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This post is all about stock. </div>
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Why stock?</div>
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I like to because it's nice to have on hand and home made always tastes so much better. The store bought stuff is fine, but I much prefer to make my own.</div>
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When the stock is done, I like to freeze them in 2-3 cup portions in Ziploc baggies. It's easy to take one or two out when you're cooking. If I use canned or boxed stock it's usually too much or too little. Portioning stock myself is nice because I can put however much I want in each bag. Some have more, some less and I can defrost exactly what I need.</div>
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I made all three stock at once. None of the stock have salt added. I like this better, because when using it later, it gives more control over the dish. Also, if you forget that the stock is salted, you may accidentally over-salt your cooking. </div>
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For stock, bones are the go-to for making delicious broth. Why bones? Because marrow! When bones are boiled you extract the flavor from deep within the bones. Because of this I like to use organic or all natural meats. Like grass-fed beef, etc. I’m usually not too strict about that, but when using bones or eating organ meats I like them… Well I guess the plainest way to put it is “untampered with.” Organs process everything coming in, filtering out chemicals and the like, so when eating liver, kidneys, etc, it’s a good practice to eat meat that was raised healthy. If you have a local butcher you like, they’ll probably sell soup bones. </div>
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This is all personal choice for me, so no biggie if you can’t get organic. </div>
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The ingredient lists go as such (I forgot to take pictures of the prep and ingredients):</div>
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For all broths </div>
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- Onions: About 1-2 onions each pot of stock, sliced</div>
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- Garlic: 2-3 cloves per pot, more if you like a stronger flavor. Minced. I have a jar I keep on hand with minced garlic, so I add a small spoonful to each pot.</div>
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- Leeks: I used 2 total. Cut them up and wash throughly to get rid of any dirt and sand. Both green and white parts used.</div>
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- Carrots: Aout 2-4 carrots each pot of stock, sliced</div>
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- Thyme: 3-4 sprigs per pot, dried would translate to about 1 tsp</div>
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For chicken stock:</div>
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- Chicken: 2 lbs, or however much fills up about half of a large pot. You can use chicken necks, backs, wingtips, yesterdays’ chicken carcass, etc… Whatever you’d like. I prefer necks and back. Bones exude flavor and not as much oil and fat on wing tips. </div>
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- Celery: 1/2 a bunch, sliced</div>
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- Chicken hearts: If you have any/can get some/want them. The hearts add a deep, meaty flavor to the broth, which I think puts a little oomph into the broth. </div>
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For Pork:</div>
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- Pork bones: 2 lbs. Pork neck bones are my go-to for stock. Very delicious. Plenty of meat to snack on afterwards or use in other things (I made meat-pies)</div>
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- Bay leaves</div>
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For Beef:</div>
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- Beef bones: 2.5 lbs, I purchased soup-bones from the butcher at North Market. Their beef is always very good quality, grass fed and very healthy. </div>
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- Tomato: 2 medium sized, roughly chopped</div>
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- Rosemary: 2-3 branches. Dried would probably be about... 1-1/2 tsp, I suppose</div>
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- Worcestershire sauce: a few shakes</div>
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When I was making stock, I did all three at once. Why? Because I just about all the stuff and I felt like it. So there will be some simultaneous/overlapping instructions in this post. </div>
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First, I got the oven going (375*F) to roast the pork and beef bones. Roasting helps develop flavor by caramelizing the meat, adding to the depth of your broth. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppbl7Iisd0LccHfRXGW6jy7hY_KfvEY0zb4pDIPB5XidZkKIGDsWCV2OZCSurxeUxsh1qKdtaHtmA-U3mZDEHQ8umxappzPGaVhs5Dul-e3nsLK5vjJESCvhpw6hgADh_mJ4B7l_zyJoY/s1600/p%2526b_preroast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppbl7Iisd0LccHfRXGW6jy7hY_KfvEY0zb4pDIPB5XidZkKIGDsWCV2OZCSurxeUxsh1qKdtaHtmA-U3mZDEHQ8umxappzPGaVhs5Dul-e3nsLK5vjJESCvhpw6hgADh_mJ4B7l_zyJoY/s1600/p%2526b_preroast.jpg" height="190" width="320" /></a></div>
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Pork on the left, beef on the right, before going into the oven.</div>
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I put the pork and beef bones in their own pan, glass being my preferred roasting pan. It’s easier to de-glaze and get the tasty bits out when the bones are done roasting. Shove some sliced onions in-between the bones and add some garlic here and there. These will roast along with the meats and fill the house with amazing smells. </div>
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Pop them in the oven (I could get mine side by side). Turn them once when they are sufficiently browned on one side. My pans are small, so I like to take this extra step. It’s not necessary though. </div>
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While the bones are going take a large stock pot and add a little cooking oil, onions, a little garlic, leeks, carrots and celery. Add the thyme. Cook on medium to medium high, stirring occasionally. I like to get a nice browning on the veggies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JSEvyB7mSZERuJ3oKM863Tjj7-eK8UiOdr-5Yq8ZXWPzcMhS9iCz3mwDQKLHO7fC3Ps_Q-BoIdkhzMOXToR57KZZscXQnBnSIMlF-D2nGgjrdnq8zh1g0ThyMcJipC1hiCxQHBfZgAIg/s1600/brownveg_chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JSEvyB7mSZERuJ3oKM863Tjj7-eK8UiOdr-5Yq8ZXWPzcMhS9iCz3mwDQKLHO7fC3Ps_Q-BoIdkhzMOXToR57KZZscXQnBnSIMlF-D2nGgjrdnq8zh1g0ThyMcJipC1hiCxQHBfZgAIg/s1600/brownveg_chicken.jpg" height="320" width="241" /></a></div>
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Veggies cooked, chicken added</div>
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When the veggies are browned, add in the chicken parts and water. I fill the pot about 2/3 to 3/4 to the top. You want it sufficiently full, but not enough that it would bubble over. </div>
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Turn heat up until it boils (skimming the scum and fat off), then reduce to a simmer. </div>
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When you first add the water it will look something like the picture on the left. </div>
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The oil from cooking the veggies will float up first in very, very tiny globules. </div>
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Right: they'll begin to join together, forming larger puddles of oil </div>
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and meat/skin particles will start cooking off and coming the the surface. </div>
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Bottom: Things are coming together more, more scum has risen </div>
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and there are denser patches of collected oil. </div>
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Back to the bones.</div>
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When the bones are done, you can pull them out and put them to the side or a little while. </div>
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Pork on the left, beef right. Finished roasted bones.</div>
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Below is what is left in the pans. </div>
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Add boiling water to loosen these bits.</div>
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In the pots for the pork and beef, I cook more onions, garlic and carrots until nice and browned. For the pork, add the bay leaves and for the beef, add in the tomatoes, rosemary and a few dashes Worcestershire sauce. Take the bones out of the pans and add them to the pots. Pour out any extra fat from the pans, before pouring in some hot or boiling water. Let this sit for a few minutes, then scrape off brown bits with a wooden spoon or spatula. Pour the de-glazed contents into their respective pots. </div>
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Bring pots to a boil, then reduce to a simmer. </div>
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Throughout this entire process, make sure to be skimming off the tops of the pots. When starting to boil, a thick, bubbly brown scum will be released. Make sure to skim this off early in the process or else it will kind of coagulate, then fall back into the contents of the pot. This substance is because of impurities being released from the meats. </div>
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The top two images show the scum and oil that have collected. </div>
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The bottom left in the fat and stuff that I've skimmed off. </div>
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I use a blow of boiling water to dump the oil into. </div>
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I dip the strainer down into it, </div>
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the hot water helps loosen the oil that may </div>
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have collected and stuck to the skimmer. </div>
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Bottom right the pot looks much clearer. </div>
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Keep checking on the pots while they simmer. Fat will continue to boil off and will need to be removed every so often.</div>
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I like to cook my broths for a few hours, at the very least 4, though I very much prefer longer. Many times I will cook them the entire day. The longer they simmer, the more tasty they will get. </div>
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When you decide they are done, strain the contents of the pots and set the stock aside to cool. Reserve the bones and drained off veggies. </div>
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When the broth of cooled, I portion mine into Ziploc baggies. You can store yours however you’d like. </div>
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I will take a loaf pan and arrange 4 bags in it with the tops folded down. This helps the bag stay up and if anything drips it will already be one the inside of the bag. This saves clean up when I’m zipping the bags. </div>
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I pour about 1-1/2 or 2-1/2 cups per baggie using a measuring cup. Don’t pour from the bowl or use a ladle, both drip and spill, thus wasting the tasty stock you’ve worked so hard for. Using a measuring cup is easy, has higher sides, more control and less dripping and spilling. </div>
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As for the reserved bones, I strip the meat off and use them to make meat pies, which will be next post.</div>
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Happy stock-making!</div>
Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-28155697483755949352011-07-29T12:08:00.001-07:002011-07-29T12:08:51.946-07:00Okay...So the posts I just put up are a little out of order... or something like that. I got confused... aaaaaaannndddd.... I think I still am, a little. I think.<br />
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In any case, if there are repeats of numbering issues, just pretend they're not there :)Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-60949420853832223282011-07-29T11:26:00.000-07:002011-07-29T11:26:38.492-07:00Hong Kong Eats - Part VII<div class="separator" style="clear: both; text-align: center;">Look at that tree...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCY1C34LdwRaRQG9Ip7i_P9cuJirz9u87TDUoXWUIIZUmDeNeropVpa4UXjVh0bZQQL1jP4NfdPQUHAhdNi6sW1RG-9g7ZT4bze5xW67V5hKxK3Aw6zkF_irAKKhxxVKyjOT41gqnguU-f/s1600/194921_949702062414_12301164_48973909_4061645_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCY1C34LdwRaRQG9Ip7i_P9cuJirz9u87TDUoXWUIIZUmDeNeropVpa4UXjVh0bZQQL1jP4NfdPQUHAhdNi6sW1RG-9g7ZT4bze5xW67V5hKxK3Aw6zkF_irAKKhxxVKyjOT41gqnguU-f/s320/194921_949702062414_12301164_48973909_4061645_o.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">How did it grow that way...?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We're at the Landmark Cafe. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdppofP_y7mIwHWN736CQJC6Jbu8CIPKE3wGGJlHm2lq1DXcPLU6GnlMIv5tannIletZFBa4RfMo6ir2DtZBspmV04083URsVG7BbZdLsWoXWYy7wn8GY2cgqPLtRWrC5qfXFWFfbHLjQV/s1600/IMG_3796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdppofP_y7mIwHWN736CQJC6Jbu8CIPKE3wGGJlHm2lq1DXcPLU6GnlMIv5tannIletZFBa4RfMo6ir2DtZBspmV04083URsVG7BbZdLsWoXWYy7wn8GY2cgqPLtRWrC5qfXFWFfbHLjQV/s320/IMG_3796.JPG" width="240" /></a></div><div style="text-align: center;">Iced coffees and smiles all around!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8braFBNYJ8w7JNFmBdH0kMP0W29__ArZoJbx__Sc0TtSFqPxke43qCkJDwFmu2TroKvA1GWR2iCaUfe4KYILzIqM04XpvS44p9xSFRk0CViGln4Gd8Af7xSvkvuyHMLW3oFkB42i5KasJ/s1600/IMG_3797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8braFBNYJ8w7JNFmBdH0kMP0W29__ArZoJbx__Sc0TtSFqPxke43qCkJDwFmu2TroKvA1GWR2iCaUfe4KYILzIqM04XpvS44p9xSFRk0CViGln4Gd8Af7xSvkvuyHMLW3oFkB42i5KasJ/s320/IMG_3797.JPG" width="320" /></a></div><div style="text-align: center;">My sister got scones which also came with cream and jam, which I forgot to take a picture of. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ugiqWstTx1P5WXaEmiT6Z9u0DJxkOD4teztmXfC3kEBrcI_e3132sFhefxKHLS3863WHU6BukBcR7xHpltZ0ITMYpBjJuCCu_I6acTk9dAlIDC7s2Ew8k94IuDlKvw1nKZ49rlQXLzlL/s1600/IMG_3800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ugiqWstTx1P5WXaEmiT6Z9u0DJxkOD4teztmXfC3kEBrcI_e3132sFhefxKHLS3863WHU6BukBcR7xHpltZ0ITMYpBjJuCCu_I6acTk9dAlIDC7s2Ew8k94IuDlKvw1nKZ49rlQXLzlL/s320/IMG_3800.JPG" width="320" /></a></div><div style="text-align: center;">I got smoked salmon on toast with dill. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mmmm... Salmon....</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN0u4QaGfyYcN6tSXDwQV-LcDLP1V1FaW6jBNZww-QXPwPAVv3rDSDjspLVgNyAJKKWZVaGsWm0QtPEPub4Hap6UbwYBH1oe_6CHzqMQbrW-HSULUfQ2hxxcJJe9e6wiKIachG0fiMmiW/s1600/IMG_3803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN0u4QaGfyYcN6tSXDwQV-LcDLP1V1FaW6jBNZww-QXPwPAVv3rDSDjspLVgNyAJKKWZVaGsWm0QtPEPub4Hap6UbwYBH1oe_6CHzqMQbrW-HSULUfQ2hxxcJJe9e6wiKIachG0fiMmiW/s320/IMG_3803.JPG" width="240" /></a></div><br />
<div style="text-align: center;">Luke got a Club Sandwich that came with killer fries.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-v2UnVU_LGlmoJptOnbJK7X1lFtnZbbHVzUldxwErcfMmdfiNSoA4ziqYNTmkE0ADdXK6idIvYE8owMtEjv_MZ7PvwTJoKlRGNV0QRtCvyV0YBVVVBKJxNZWjT4iROXSPJCbIuA0OpU9U/s1600/IMG_3804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-v2UnVU_LGlmoJptOnbJK7X1lFtnZbbHVzUldxwErcfMmdfiNSoA4ziqYNTmkE0ADdXK6idIvYE8owMtEjv_MZ7PvwTJoKlRGNV0QRtCvyV0YBVVVBKJxNZWjT4iROXSPJCbIuA0OpU9U/s320/IMG_3804.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmiXYAvyqwgDQyrskgmrzPui-lKd52QC_cG1UApjCtQX_zr2A2uerdtGikg7enW-_o9Q7PdWB_ooA6yl89yd6tSlRcGu4I6VnuZWMYfjuwBCH8s4zMMI8jnjsWnartpkvWFPy9cY51-KF/s1600/IMG_3805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmiXYAvyqwgDQyrskgmrzPui-lKd52QC_cG1UApjCtQX_zr2A2uerdtGikg7enW-_o9Q7PdWB_ooA6yl89yd6tSlRcGu4I6VnuZWMYfjuwBCH8s4zMMI8jnjsWnartpkvWFPy9cY51-KF/s320/IMG_3805.JPG" width="320" /></a></div><div style="text-align: center;">Avocadooooo! Love avocados!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDqWGtRs6fZ5fhhzbcFMBVWBMrf2Rhy9IDaHHODl5dOtoNEXlpEN1YkGNqClqWqplwdwITS8mw0xOq0QMr5fmRIxNni8e18daE_wQkm-RaKTxQR4p-AoBs4z3GoJ3OdFcCoxfhrtcVORl/s1600/IMG_3809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDqWGtRs6fZ5fhhzbcFMBVWBMrf2Rhy9IDaHHODl5dOtoNEXlpEN1YkGNqClqWqplwdwITS8mw0xOq0QMr5fmRIxNni8e18daE_wQkm-RaKTxQR4p-AoBs4z3GoJ3OdFcCoxfhrtcVORl/s320/IMG_3809.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is the walk we take from the Landmark to HK Park :)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdql40mUil-W8gSOB5FxWzmiCS35A3mRq0swnRNydBU5omva-jeqtCgN4qrjrlUH9BcY8Yy_DD6D8-upbkbMfCBCs-u0nMfU3kmk3r0Tww6CL9roGPBXWrWjc2TLAuNqYZNFjoFPvyLAcA/s1600/IMG_3811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdql40mUil-W8gSOB5FxWzmiCS35A3mRq0swnRNydBU5omva-jeqtCgN4qrjrlUH9BcY8Yy_DD6D8-upbkbMfCBCs-u0nMfU3kmk3r0Tww6CL9roGPBXWrWjc2TLAuNqYZNFjoFPvyLAcA/s320/IMG_3811.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">And this is a view of HK from the Peak :) It was super foggy that night.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7KpRBkvd7LvE-87qZyjq0qWcXAi3-A3veWh3nHnI-iwbsQ7JcyxMMP3kYo3T-iqP_t3jgzzCM8deTrCTQCxGYcMuOK266UMyX3CdhQA_lRYtFnE5klozNqaqAQ-Qyfl_LPPkUyv7qTct/s1600/193770_949710545414_12301164_48974176_5489377_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7KpRBkvd7LvE-87qZyjq0qWcXAi3-A3veWh3nHnI-iwbsQ7JcyxMMP3kYo3T-iqP_t3jgzzCM8deTrCTQCxGYcMuOK266UMyX3CdhQA_lRYtFnE5klozNqaqAQ-Qyfl_LPPkUyv7qTct/s320/193770_949710545414_12301164_48974176_5489377_o.jpg" width="320" /></a></div><br />
<div style="text-align: center;">We fed the feral kitties of the peak. They little guys were super skittish and very hungry.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H8NH96og8QOwmKWFGgDv5QXozZHUwJ4n2NMte2Ck5_y7WPFDfP4m9hqzZ9QDomiM0CzNAF_eVGxSLiHJRP28WLeLy-XqIQiexESBWJZH1ISgFfPJGHdp4wHA_dmmA5ndy_pLhS05e7iL/s1600/IMG_3833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H8NH96og8QOwmKWFGgDv5QXozZHUwJ4n2NMte2Ck5_y7WPFDfP4m9hqzZ9QDomiM0CzNAF_eVGxSLiHJRP28WLeLy-XqIQiexESBWJZH1ISgFfPJGHdp4wHA_dmmA5ndy_pLhS05e7iL/s320/IMG_3833.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrBjt4QVpJyNmUIifvYPK9UPDxhrDop7N5IEsQYCASDuA1DrcsYbyrWasxUrROwwlCeNepblEa8-_pu0lrgREMZTzob24SbToo-11m7p4iqwKput7azfJt0t6Y3fPy3UJx770CZ7sF-H6/s1600/IMG_3836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrBjt4QVpJyNmUIifvYPK9UPDxhrDop7N5IEsQYCASDuA1DrcsYbyrWasxUrROwwlCeNepblEa8-_pu0lrgREMZTzob24SbToo-11m7p4iqwKput7azfJt0t6Y3fPy3UJx770CZ7sF-H6/s320/IMG_3836.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBJb6XiC4bGlTITLIJ1MUIRkRAqBSwzP1I0-uQEKRxvGzTITol6opxN8-QhZN6Ev5Zo6E49Tj67MYtkqDQ-ftvRDgtnZd_4AMl8TxqxDAx8Cq6ZJ3Md-Xq-m8ZdYKDbKPlh5XpNXRNWhV/s1600/IMG_3837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBJb6XiC4bGlTITLIJ1MUIRkRAqBSwzP1I0-uQEKRxvGzTITol6opxN8-QhZN6Ev5Zo6E49Tj67MYtkqDQ-ftvRDgtnZd_4AMl8TxqxDAx8Cq6ZJ3Md-Xq-m8ZdYKDbKPlh5XpNXRNWhV/s320/IMG_3837.JPG" width="320" /></a></div><div style="text-align: center;">Sadly, the kitty did not want to be friends.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQM6Af-pZzAxy-KVhcrUFxllgVI4N2YJu5L22qYhHVCaM0-qDakAdITEmb-13RTff1kfb8O_OPzMCr_OeC6oy0HJA82KmWYgzQkC4J7ywffEE8UspCNBD4xK3WhR7NiflT6KUpt5jwT6S/s1600/IMG_3840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQM6Af-pZzAxy-KVhcrUFxllgVI4N2YJu5L22qYhHVCaM0-qDakAdITEmb-13RTff1kfb8O_OPzMCr_OeC6oy0HJA82KmWYgzQkC4J7ywffEE8UspCNBD4xK3WhR7NiflT6KUpt5jwT6S/s320/IMG_3840.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Even the tram station was obscured by the fog O.O Looks spooky!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5lSBzLZis4l6KFG5tX_TrQGQtHaaSWBoOoa4H00JSRq_HIqeEnu9Xc1ClTSbJf_hmSBf6lz-maOjTKdLDeX9dsVf7DiqTAHQ5R_PyBLqiA7jqqwR5WPi-ucqKX1cUNPt1n5HfGEawGT0/s1600/P1010343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5lSBzLZis4l6KFG5tX_TrQGQtHaaSWBoOoa4H00JSRq_HIqeEnu9Xc1ClTSbJf_hmSBf6lz-maOjTKdLDeX9dsVf7DiqTAHQ5R_PyBLqiA7jqqwR5WPi-ucqKX1cUNPt1n5HfGEawGT0/s320/P1010343.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">McDonalds is surprisingly nice in HK. They look more like what we'd expect Starbucks to look like.. which was kind of surreal in a way..</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I met my father at the Landmark again a few days later. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EfMIoTErLFGAfocMl7Jo91ZNs0Y-utzZmvcrtpswy6nZdwa_UOFQNmgzxv86YPqvGhr18iXj0gAe9DNbyJJCtRbyMk1YDwKfW4IugbMQlQET_2GVd5ixo9T_QVxrvx-da3914GgycA3c/s1600/IMG_4228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EfMIoTErLFGAfocMl7Jo91ZNs0Y-utzZmvcrtpswy6nZdwa_UOFQNmgzxv86YPqvGhr18iXj0gAe9DNbyJJCtRbyMk1YDwKfW4IugbMQlQET_2GVd5ixo9T_QVxrvx-da3914GgycA3c/s320/IMG_4228.JPG" width="240" /></a></div><div style="text-align: center;">Mmmm... Cappuccino... </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTAJ4sSe_xBlU0SdEwzvXHQ8VMAiHG83Y2xuGtDu7ymWx5gpiVcxANvY3mybrkIRyzSkROgXCmC8jd4Zjc8nPZ7aUQJtMS__pj6zjnvd9Al5DAbFHswMzG2txCpKeOf8E8oS0rt0GoZe8/s1600/IMG_4230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTAJ4sSe_xBlU0SdEwzvXHQ8VMAiHG83Y2xuGtDu7ymWx5gpiVcxANvY3mybrkIRyzSkROgXCmC8jd4Zjc8nPZ7aUQJtMS__pj6zjnvd9Al5DAbFHswMzG2txCpKeOf8E8oS0rt0GoZe8/s320/IMG_4230.JPG" width="240" /></a></div><br />
<div style="text-align: center;">This sounded interesting: A chocolate cake with ganache, cream, bitter orange and rosemary.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbs6ZcSmBopliFpuA2q1qR3eT99XFh3uUgDvZrKEr9FpuU9r0kESOHGX9Nna0YkYo80aJT2UnTK4Fl2iGnHP6bx_8iuXoexCfpv6hxPJl4GnGRcyTqQVCJ5v1j2Bc5-kuVyKOZiANt-RFh/s1600/IMG_4234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbs6ZcSmBopliFpuA2q1qR3eT99XFh3uUgDvZrKEr9FpuU9r0kESOHGX9Nna0YkYo80aJT2UnTK4Fl2iGnHP6bx_8iuXoexCfpv6hxPJl4GnGRcyTqQVCJ5v1j2Bc5-kuVyKOZiANt-RFh/s320/IMG_4234.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrzGTdk1-6E4ooBRRGfS4gXzrxm6tzVekfq5qeevVIVfH4BUG-AxgwUNJk9AszsKXDii3FzMxtCZ_FTnizDRNxGXsFpZRu7hTdx7vn0S8f7XrktMQrOmdDz_UdRYsZAmm6JmU_pb2FKaU/s1600/IMG_4240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrzGTdk1-6E4ooBRRGfS4gXzrxm6tzVekfq5qeevVIVfH4BUG-AxgwUNJk9AszsKXDii3FzMxtCZ_FTnizDRNxGXsFpZRu7hTdx7vn0S8f7XrktMQrOmdDz_UdRYsZAmm6JmU_pb2FKaU/s320/IMG_4240.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsS4DRvLeShxbOMO1melpV2ocyul4qLJETFeo8M_ACM3E9ws0XWPaRwODxP3zemSiHagkg9NkrWTjb9qmyOLXB8e_O9MlPHCwfNmK5Ko1IeZ9NgL5fBDONmlOyXL3EIbRsBpD2mtJgGS4/s1600/IMG_4235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsS4DRvLeShxbOMO1melpV2ocyul4qLJETFeo8M_ACM3E9ws0XWPaRwODxP3zemSiHagkg9NkrWTjb9qmyOLXB8e_O9MlPHCwfNmK5Ko1IeZ9NgL5fBDONmlOyXL3EIbRsBpD2mtJgGS4/s320/IMG_4235.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">It was pretty good, but suuuuper rich. Chocolate is nice, but I usually have it in tiny doses. </div><div class="separator" style="clear: both; text-align: center;">I do like the flavors, though. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The rosemary was a nice contrast to the chocolate and complimented the orange. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAN2z3_qhjvPOep3d4P00qHjs1MBT2PrbV5kjT-KCKsSeGY9mRY0uv8IfSoobhLQNGS70bi7aVL536LCA2h37w9zXuN-CtUeHEntr6JByupkA7HQsfSvNsxUwjpxSdMc2GDEZTSPUTSJ1h/s1600/IMG_4238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAN2z3_qhjvPOep3d4P00qHjs1MBT2PrbV5kjT-KCKsSeGY9mRY0uv8IfSoobhLQNGS70bi7aVL536LCA2h37w9zXuN-CtUeHEntr6JByupkA7HQsfSvNsxUwjpxSdMc2GDEZTSPUTSJ1h/s320/IMG_4238.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">There were these tiny, crunchy little balls hidden in the mousse that gave it a nice crunch. </div><div class="separator" style="clear: both; text-align: center;">With all the other components being so rich and creamy, the little bobbles were a nice surprise.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwkYAk08M7UDJ6HNv5xo794-4y52DxOE0iPMLxMeOBZuepCVGsEa7J-Up1xvICftwg4CyN4UbcbZk2Qv9PuURo4_hmJdBrxUaGS_pXF5JQLVO2HMejUKHdjL1xGsiKkzqdwJRao0pGemk/s1600/P1010472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwkYAk08M7UDJ6HNv5xo794-4y52DxOE0iPMLxMeOBZuepCVGsEa7J-Up1xvICftwg4CyN4UbcbZk2Qv9PuURo4_hmJdBrxUaGS_pXF5JQLVO2HMejUKHdjL1xGsiKkzqdwJRao0pGemk/s320/P1010472.JPG" width="320" /></a></div><div style="text-align: center;">Random Hong Kong cat and my sisiter.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5L2hDipIEfuFsxLulCJLUdG4MtsaCR8_x0stJH60AGFprR5_sl_1cENwDecqlwuOvz1XnGGHcMLmsR-wngoQEQAmfRvq_vZp24qp9VXFwYcuflzL0rjjJNZK4ZlXWr3v6-d9HJlX9bTIb/s1600/P1010531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5L2hDipIEfuFsxLulCJLUdG4MtsaCR8_x0stJH60AGFprR5_sl_1cENwDecqlwuOvz1XnGGHcMLmsR-wngoQEQAmfRvq_vZp24qp9VXFwYcuflzL0rjjJNZK4ZlXWr3v6-d9HJlX9bTIb/s320/P1010531.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Another kitty and Luke.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo43pCKCX25d-PD5X0Gg8FQ93wZLp31XqVSbLHLQ_1HYh7gmvIdZ2lhBPe-WN5imniUIM0N0tnzr2ZX9uBaCQpR5qVJGX4we67zakBfS783C9L7Ex9X449jiR3h6Xl86XBV9AgDSuaPCeL/s1600/IMG_3823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo43pCKCX25d-PD5X0Gg8FQ93wZLp31XqVSbLHLQ_1HYh7gmvIdZ2lhBPe-WN5imniUIM0N0tnzr2ZX9uBaCQpR5qVJGX4we67zakBfS783C9L7Ex9X449jiR3h6Xl86XBV9AgDSuaPCeL/s320/IMG_3823.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Ahhh... Hong Kong at night :3</div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-86288449039608295282011-03-25T11:31:00.001-07:002011-07-29T12:06:31.780-07:00Hong Kong Eats - Part V<div class="separator" style="clear: both; text-align: center;">When I was in HK, Dad and I would get up pretty early (around 5-7 each morning) and we would go for walks. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EPBhjtFfr9iZfyZqswAhQrUm4EdcHmZxNHg1rln0PZ6zOZpoKoGJp9zyrjbhHlKpH-thjxP_Y9JygFwn_ae4Y9QcMwRgPH9T6lEuowfij2sguc8veYMFKJZC-75Yg7w2EablXPmp0GOt/s1600/IMG_5263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EPBhjtFfr9iZfyZqswAhQrUm4EdcHmZxNHg1rln0PZ6zOZpoKoGJp9zyrjbhHlKpH-thjxP_Y9JygFwn_ae4Y9QcMwRgPH9T6lEuowfij2sguc8veYMFKJZC-75Yg7w2EablXPmp0GOt/s320/IMG_5263.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">We were right by the coast. I loved the smell of the ocean in the morning. </div><div class="separator" style="clear: both; text-align: center;">It was windy and there was a little chill, but it was a wonderful way to start the morning. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdUjTW2X61QBJk_iuF6yRh4k0_DLCTJi695I5xVuazZgZMKqZFeXOX1Qwj9gdfarm8u3eTbCy0gnesxsBsth0x-Z9BcrVo9tvEfTo1JpBs4uHZe_AWJayYt5H62A64OD4ij0Nk_nITGDa/s1600/IMG_3847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdUjTW2X61QBJk_iuF6yRh4k0_DLCTJi695I5xVuazZgZMKqZFeXOX1Qwj9gdfarm8u3eTbCy0gnesxsBsth0x-Z9BcrVo9tvEfTo1JpBs4uHZe_AWJayYt5H62A64OD4ij0Nk_nITGDa/s320/IMG_3847.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We were staying at the Hong Kong University of Science and Technology, so for breakfast, we headed for the cantina. </div><div class="separator" style="clear: both; text-align: center;">I wish I had gotten some more pictures. The two eating areas they had at HKUST were really very nice, clean and served realllllllly tasty food.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnviqHAMj77LlG2i03hmLvldekCpe4LaP450VUNTiWlWR7ldxDGtYtJ-23-A1XXqLLohSqHazDu_eTf49jGzI9MsFEpFW6SX-fFf6B5E377fSmTiqVt_ktAru_IBjVEXOAe1da8KUxZP6/s1600/IMG_3854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnviqHAMj77LlG2i03hmLvldekCpe4LaP450VUNTiWlWR7ldxDGtYtJ-23-A1XXqLLohSqHazDu_eTf49jGzI9MsFEpFW6SX-fFf6B5E377fSmTiqVt_ktAru_IBjVEXOAe1da8KUxZP6/s320/IMG_3854.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">We each got soy sauce noodles, jukk (Chinese rice porridge) with pork, peanuts and thousand year old eggs, and milk tea. </div><div class="separator" style="clear: both; text-align: center;">Milk tea is pretty strong and a great substitute for coffee. I actually prefer it. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddnFMqmW-qbyI8gSLghlIZGxtlE-J20tsf9QUcAiyZuQJIBYpeCMT67xwwQWM1UEq1sAc8H50w1ZlLb28L_rF99tA0TuesW8G0-uvVb1WlKQck5lHghexbWXp7pTtxTskrh4CwuYEl3Lt/s1600/IMG_4077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddnFMqmW-qbyI8gSLghlIZGxtlE-J20tsf9QUcAiyZuQJIBYpeCMT67xwwQWM1UEq1sAc8H50w1ZlLb28L_rF99tA0TuesW8G0-uvVb1WlKQck5lHghexbWXp7pTtxTskrh4CwuYEl3Lt/s320/IMG_4077.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">TURTLE!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRGFL8n7v7l_fW68eNXio8JeAGJgGKiGndAyll4ckIqowbgP4CDEGlIVMDEnvp5olOinMbw5w-vP3FDrTembBU66h42SQah8g8yHpoqpTJZ2F8tKBzwUinQV3YvGP4YOoig_oF1p7zTH8/s1600/195089_949707152214_12301164_48974077_7455068_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRGFL8n7v7l_fW68eNXio8JeAGJgGKiGndAyll4ckIqowbgP4CDEGlIVMDEnvp5olOinMbw5w-vP3FDrTembBU66h42SQah8g8yHpoqpTJZ2F8tKBzwUinQV3YvGP4YOoig_oF1p7zTH8/s320/195089_949707152214_12301164_48974077_7455068_o.jpg" width="320" /></a></div><div style="text-align: center;">This is not Sparta, it's a chocolate shop. And a pretty popular one.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2gwE7xTNRXm-d1IRR-T6n9VxW9XSDPRIRnUceA62vSH4zGMfA2erAXpJViSXB722kyjUhQpg5dzbbfaJyTZEDKU9OzVYL-BfWWYRiI06GilvEhJR7hVsxykMrrXLrUPnlFZqiCBFF1H-/s1600/IMG_3737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2gwE7xTNRXm-d1IRR-T6n9VxW9XSDPRIRnUceA62vSH4zGMfA2erAXpJViSXB722kyjUhQpg5dzbbfaJyTZEDKU9OzVYL-BfWWYRiI06GilvEhJR7hVsxykMrrXLrUPnlFZqiCBFF1H-/s320/IMG_3737.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-Q2gXoMQ4eBsmNg6cE_pA9vwbEmDqESa-BGggJrKMsM_hVCli9SemyxKUCyVvwoCzrFp9oI3GQDM0fS03c0X0nsS-cC518KHsSTMlN2Bt0zFVY8CuIEYJWrwJNFG2h4SZ_dnJh3yd302/s1600/IMG_3738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-Q2gXoMQ4eBsmNg6cE_pA9vwbEmDqESa-BGggJrKMsM_hVCli9SemyxKUCyVvwoCzrFp9oI3GQDM0fS03c0X0nsS-cC518KHsSTMlN2Bt0zFVY8CuIEYJWrwJNFG2h4SZ_dnJh3yd302/s320/IMG_3738.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Sky walks, pretty much like sidewalks, but above and over the traffic to ease congestion. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_91MPcRi5OI2dOwb9ulZFaDw6JG75r2aRMra7E3y24sxUuV9OFcErbl1HdfijPd7-87kf6ECmjL19-26tDAB5sRpEruV6JzF4esNmOFbTrQhlUNDiTCqsRm57eliFb1sq-WMSmUDmjzy/s1600/IMG_3855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_91MPcRi5OI2dOwb9ulZFaDw6JG75r2aRMra7E3y24sxUuV9OFcErbl1HdfijPd7-87kf6ECmjL19-26tDAB5sRpEruV6JzF4esNmOFbTrQhlUNDiTCqsRm57eliFb1sq-WMSmUDmjzy/s320/IMG_3855.JPG" width="240" /></a></div><div style="text-align: center;">Strawberry smoothie.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBROaBdDOWl0mt8qP2EdTVSp30Vt1ShtTD8IEj3HyFh2wL_PqbysLb6ne1enEJFrzMDArdDnZPJfLdr1QFMyVBgdJmkE51OoO9kIhJz0lBNcRJbAAVYHhxFrj65TPiaz080FHuMHlyedrc/s1600/IMG_3856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBROaBdDOWl0mt8qP2EdTVSp30Vt1ShtTD8IEj3HyFh2wL_PqbysLb6ne1enEJFrzMDArdDnZPJfLdr1QFMyVBgdJmkE51OoO9kIhJz0lBNcRJbAAVYHhxFrj65TPiaz080FHuMHlyedrc/s320/IMG_3856.JPG" width="240" /></a></div><div style="text-align: center;">Coffee. We needed the caffeine kick. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsLr8Ffi2RVdJxMYGtUHdm_eQRLo8JR6E_XcWTTvQ75JWh9mluSOQCI65ofn4_G7KGtZXRoihmwxCMcYNaPk68R44M8dbBP7Z3O1ouYh9ziZqiz8c2Ce9hrFyKlwVeH1wKE0vA5ntvdkr/s1600/IMG_3857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsLr8Ffi2RVdJxMYGtUHdm_eQRLo8JR6E_XcWTTvQ75JWh9mluSOQCI65ofn4_G7KGtZXRoihmwxCMcYNaPk68R44M8dbBP7Z3O1ouYh9ziZqiz8c2Ce9hrFyKlwVeH1wKE0vA5ntvdkr/s320/IMG_3857.JPG" width="319" /></a></div><div style="text-align: center;">Lychee iced tea and a coconut iced thingy. Both very refreshing. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2bX_P6TTN5OOAqxAZELUROCqKyiKhWMxnGi8IMhAaJwCJ1Syf3plhsZuIh5rac6Fd_rsbJ9GBaf0vxSXN4RNVi7yF_gZ07fOCcf2weQtepWXA-I9uBO8FzktuXil_r7hZnxFJ5XbPlVN/s1600/IMG_3861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2bX_P6TTN5OOAqxAZELUROCqKyiKhWMxnGi8IMhAaJwCJ1Syf3plhsZuIh5rac6Fd_rsbJ9GBaf0vxSXN4RNVi7yF_gZ07fOCcf2weQtepWXA-I9uBO8FzktuXil_r7hZnxFJ5XbPlVN/s320/IMG_3861.JPG" width="320" /></a></div><div style="text-align: center;">Obligatory "V" picture. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78MAH95vSMm9LD1f_enZJhROHLbjCa_4NzD9PHjG-Yos6MX-SIDawVj6ZSlNuFjZP0WWJZh-u6kZrqsud_OcNX_pocE2DFZbHJl4IyZWbwAFDyn_UvOe9orVQhEMlBAofm4KXQf7qHe_r/s1600/IMG_3862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78MAH95vSMm9LD1f_enZJhROHLbjCa_4NzD9PHjG-Yos6MX-SIDawVj6ZSlNuFjZP0WWJZh-u6kZrqsud_OcNX_pocE2DFZbHJl4IyZWbwAFDyn_UvOe9orVQhEMlBAofm4KXQf7qHe_r/s320/IMG_3862.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Purcuitto and melon: a winning combination!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4i0etQIK6VOFMru72le_cvnK7Si3eu4stLDrEiJWP9ltnBeu2ne7_D2aPQPpQmMCmajgWOB_b_FpIryV9gAyHecAiWxXxAuR0u-71Y7KRfLEG6EruF4OcddUzpOj5k1M6nTwHt0WSmi3/s1600/IMG_3863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4i0etQIK6VOFMru72le_cvnK7Si3eu4stLDrEiJWP9ltnBeu2ne7_D2aPQPpQmMCmajgWOB_b_FpIryV9gAyHecAiWxXxAuR0u-71Y7KRfLEG6EruF4OcddUzpOj5k1M6nTwHt0WSmi3/s320/IMG_3863.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Smoked salmon plate. The sauces were creamy and tangy and the bitterness of the greens were a nice way to break through the richness of the salmon and creams. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTO9xL2H-4YHBcTXguA8UxDhxnDpy0b8hLdEuixhKLm5gfkdYbcWy8B5NeXQVNpoo4gTTSx_NW2863bz16p-rFXVoCh7YUM5KPFszADP5i4Ls2jD9XaoEJN9YKVtmAzTuWrosZvDcIH23/s1600/IMG_3864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTO9xL2H-4YHBcTXguA8UxDhxnDpy0b8hLdEuixhKLm5gfkdYbcWy8B5NeXQVNpoo4gTTSx_NW2863bz16p-rFXVoCh7YUM5KPFszADP5i4Ls2jD9XaoEJN9YKVtmAzTuWrosZvDcIH23/s320/IMG_3864.JPG" width="320" /></a></div><br />
<div style="text-align: center;">And of course we need dessert! There was a tiramisu, a chestnut creme brulee, molten chocolate cake, cheese cake and that triangle thing is actually ice cream. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiy7wc8bouJmHsTygU013o6tD0JIwNb23k33Wy8e3pR6V0kgIWlyXgI_pIrh2lx75g86jKEMzATphKpjoyroGt184IMV5TB1s9nQu91L0kYUeGl_m-fMNl-f7ngLWRp39sY_wsG9uwq4Og/s1600/IMG_3866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiy7wc8bouJmHsTygU013o6tD0JIwNb23k33Wy8e3pR6V0kgIWlyXgI_pIrh2lx75g86jKEMzATphKpjoyroGt184IMV5TB1s9nQu91L0kYUeGl_m-fMNl-f7ngLWRp39sY_wsG9uwq4Og/s320/IMG_3866.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We also got snake wine! More for the novelty than anything else.</div><div class="separator" style="clear: both; text-align: center;"> I gave it as a gift to my boyfriend. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4Ik3ocRMg2QMNmELkQnpSeSnScpiY7poJhvSViZPxNa-rInwg0hJpxZfri0r_Ag4HFaefJNSM_l61DVegttwoOmMNos6oP5rh8RRUEDAZCApMgc6WGhnY79523ez1aFhDViHBK97L0LP/s1600/IMG_4209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4Ik3ocRMg2QMNmELkQnpSeSnScpiY7poJhvSViZPxNa-rInwg0hJpxZfri0r_Ag4HFaefJNSM_l61DVegttwoOmMNos6oP5rh8RRUEDAZCApMgc6WGhnY79523ez1aFhDViHBK97L0LP/s320/IMG_4209.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfue0rRtL2rp2QVpfxNBMt9aFUW9HBr8pDICTHuLlRLvomvJeKp9tS4UIY5f8mNht7kGu6XJg_PPcO2DS2XCyxyV-lhHmYphPauvGqsxTdhsbvSfxn7_dp9gcizJCNKd86kdWi6xllPPt/s1600/IMG_4210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfue0rRtL2rp2QVpfxNBMt9aFUW9HBr8pDICTHuLlRLvomvJeKp9tS4UIY5f8mNht7kGu6XJg_PPcO2DS2XCyxyV-lhHmYphPauvGqsxTdhsbvSfxn7_dp9gcizJCNKd86kdWi6xllPPt/s320/IMG_4210.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And no. We haven't drank it.... YET.</div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-36505858478539535112011-03-25T10:58:00.001-07:002011-07-29T12:06:31.788-07:00Hong Kong Eats - Part VI<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">The hustle and bustle of Causeway Bay. We're going in search of spicy crab!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-Oa-EU2D6JEU952lepA1P_tVkokBoi1CzMxQ97-dMbQZ8UcoYBV4ThTCvRuXH6DNuwuI3so0HlSKIFwnuzjzWghP91bZA91hjbQ9-Xh9P5f7dA30CN5hfgwYdwLm4lrYrrctv-j2dEsn/s1600/P1010368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-Oa-EU2D6JEU952lepA1P_tVkokBoi1CzMxQ97-dMbQZ8UcoYBV4ThTCvRuXH6DNuwuI3so0HlSKIFwnuzjzWghP91bZA91hjbQ9-Xh9P5f7dA30CN5hfgwYdwLm4lrYrrctv-j2dEsn/s320/P1010368.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">In Hong Kong there are many places that feature Spicy Crab. The place we're going to is called Under Bridge Spicy Crab. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It originated as a small stall under a bridge, near a typhoon shelter. Around Causeway Bay there used to be a great deal of dancing clubs. I was told that when people came out they bought food from the vendors, one of them being Spicy Crab. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2F-KVQyi8Xe1OLnMbnyBHJGMyK8qWp-B_YCjWUqcj-BWylzLta0e6xhwhcdtaxOepDunk6CyFj5uiaMbbV-dokltbiYrhFiaidbnJwRl9-gDij_ZcNSzGKafE9isKYASj_P-9Kq4991v/s1600/IMG_3897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2F-KVQyi8Xe1OLnMbnyBHJGMyK8qWp-B_YCjWUqcj-BWylzLta0e6xhwhcdtaxOepDunk6CyFj5uiaMbbV-dokltbiYrhFiaidbnJwRl9-gDij_ZcNSzGKafE9isKYASj_P-9Kq4991v/s320/IMG_3897.JPG" width="320" /></a></div><div style="text-align: center;">Behold, crabs! </div><div style="text-align: center;">Their claws are bound to their bodies, to there is no pinching or loss of appendages when they're moved or scuffle with each other. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsf3hfMZ2Dj_i4-rGZrEnzhEIZiKwsXsz8k7ZSlTULo4xW6OeSSNT7vaoUq5FTL7lJVC0VcTNYjSaapbexvVUSoajMepEoBpU8BAZG5v6TQ4xJXxJIwEGyHeOZ9SpQWR0i4JXjM6acT_W/s1600/IMG_3899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsf3hfMZ2Dj_i4-rGZrEnzhEIZiKwsXsz8k7ZSlTULo4xW6OeSSNT7vaoUq5FTL7lJVC0VcTNYjSaapbexvVUSoajMepEoBpU8BAZG5v6TQ4xJXxJIwEGyHeOZ9SpQWR0i4JXjM6acT_W/s320/IMG_3899.JPG" width="320" /></a></div><div style="text-align: center;">Mmmmm... Eel!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdxMP8bjYHpqTtomtVDdkHaIynoEm5OBLZMN4z9hIwI-5EQKMcHBXYYeZiu6-58Ut4dmMnplnGd91TzDmdwgzkM1qZXjIXHMHps770EOZW_76Ycq3oa0ubz4tmrav7cz0Sf_uWYn2YfcX/s1600/IMG_3902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdxMP8bjYHpqTtomtVDdkHaIynoEm5OBLZMN4z9hIwI-5EQKMcHBXYYeZiu6-58Ut4dmMnplnGd91TzDmdwgzkM1qZXjIXHMHps770EOZW_76Ycq3oa0ubz4tmrav7cz0Sf_uWYn2YfcX/s320/IMG_3902.JPG" width="320" /></a></div><div style="text-align: center;">Ah, mantis prawns! They're also known as 'pissing shrimp'... but Mantis Prawn just sounds so much better.</div><div style="text-align: center;">They're weird looking critters and spiny and sharp, but damn, are they good. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Naz2qJFYmSuKNi5OYpgFsDrjC2_q9vUAYkMF0KWu1-oumazbaITEwhxQeEpgEUfmpsMVv1v3loimoQthaqyQUUe9TypV6OxTHJwi3HnGEqilh6AOXzlY0x5OkOdytMaxFYs0afyZcC_M/s1600/IMG_3904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Naz2qJFYmSuKNi5OYpgFsDrjC2_q9vUAYkMF0KWu1-oumazbaITEwhxQeEpgEUfmpsMVv1v3loimoQthaqyQUUe9TypV6OxTHJwi3HnGEqilh6AOXzlY0x5OkOdytMaxFYs0afyZcC_M/s320/IMG_3904.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Lobsters!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpQWiT7ETHJq44lqpNzdhia1ah_DAeqSJDTi1bAs25nc9SAOsaQ6IkJdP-ewL6luuW-AUBsRnIwkkiMeGewsRoC-RQUbRcLPK5lA0bOMvYbmyCLpjPO9H8jkB_kSuKNiCZXmUTA5fCGVq/s1600/IMG_3868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpQWiT7ETHJq44lqpNzdhia1ah_DAeqSJDTi1bAs25nc9SAOsaQ6IkJdP-ewL6luuW-AUBsRnIwkkiMeGewsRoC-RQUbRcLPK5lA0bOMvYbmyCLpjPO9H8jkB_kSuKNiCZXmUTA5fCGVq/s320/IMG_3868.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Inside the restaurant. I love the lanterns.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoMBgwLeos9kWv2v_w8FbTVad7DG9z4ZFCkiafdJRVraI4hjguhdb87bgSz6xHA3aOngzcw6bX_5LMQDF1Tedd-zKzfYAn6LDFb7JT1fIblemDFa1sOCK7cW35gQA7V65C6DPOzDJkDB-/s1600/P1010415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoMBgwLeos9kWv2v_w8FbTVad7DG9z4ZFCkiafdJRVraI4hjguhdb87bgSz6xHA3aOngzcw6bX_5LMQDF1Tedd-zKzfYAn6LDFb7JT1fIblemDFa1sOCK7cW35gQA7V65C6DPOzDJkDB-/s320/P1010415.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">A gathering of family and friends!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzogzm00NPtdX9RrNeDRauphZLaj1sKxhSpzeo-xhbMSqdhshv-NOK6yZI_y53BK0fZAB7yqzepnFA73GIXiFnCr6UrcjTiWh9iwgCYqRs_asCpoRKXLc-1p-Gfdq0K7-6lJw3kl5q0I9/s1600/IMG_3870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzogzm00NPtdX9RrNeDRauphZLaj1sKxhSpzeo-xhbMSqdhshv-NOK6yZI_y53BK0fZAB7yqzepnFA73GIXiFnCr6UrcjTiWh9iwgCYqRs_asCpoRKXLc-1p-Gfdq0K7-6lJw3kl5q0I9/s320/IMG_3870.JPG" width="320" /></a></div><div style="text-align: center;">Clams cooked up in spices and black bean sauce. The clams were very fresh and had tender, sweet flesh. The sauce was not too thick or thin, coating the clams perfectly. The little bite of spice at the end was nice. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNApjKgr3vLNv77zLbi3YcTEBktRgvQpVRbP5VJ6n33dwigHvDeI0PWE92n5t4Bd0u9Z6M_BGGPcbH3GXjR3g_qZkhoCWOi3V1KtvYQO87lhTpQsBZuXMiulCry1lkftfPpnav76QzMc9/s1600/IMG_3871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNApjKgr3vLNv77zLbi3YcTEBktRgvQpVRbP5VJ6n33dwigHvDeI0PWE92n5t4Bd0u9Z6M_BGGPcbH3GXjR3g_qZkhoCWOi3V1KtvYQO87lhTpQsBZuXMiulCry1lkftfPpnav76QzMc9/s320/IMG_3871.JPG" width="320" /></a></div><div style="text-align: center;">Water spinach with dried scallops and mushrooms. </div><div style="text-align: center;">We needed some veggies on the table ^_-</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUubRoOUk1m6QxW0OxXJlXwtGpIivMhxCXX9UxzxS6oLO8GRjZLgU8-OkvgUVJlfXiQt84JznmlYIXnno5ubPRAAnRtl9rDaf45ERwbg76aoSqWm__Iq0wXNcz9dHmcms8tbztRhM4yUU/s1600/IMG_3872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUubRoOUk1m6QxW0OxXJlXwtGpIivMhxCXX9UxzxS6oLO8GRjZLgU8-OkvgUVJlfXiQt84JznmlYIXnno5ubPRAAnRtl9rDaf45ERwbg76aoSqWm__Iq0wXNcz9dHmcms8tbztRhM4yUU/s320/IMG_3872.JPG" width="320" /></a></div><div style="text-align: center;">Shrimp, very simply cooked with a little oil and salt. </div><div style="text-align: center;">Quickly stirfried and served while piping hot. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The best thing about shrimp being served whole is the head. </div><div style="text-align: center;">I love, love, looooooooooove eating shrimp heads.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jv0e0d_ztqPDKQFomUo569CtLMwc0ZfeGJSVO5jfDVTkGlWp0Wxl13shjhlW3CIcsQCkMfF7Owwj0T-2frBkl9O5KdUYuxDjgRy_s5QAA9i1LDpTR5yd3Egpcsvre1WB7YyEj8yPPkEB/s1600/IMG_3873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jv0e0d_ztqPDKQFomUo569CtLMwc0ZfeGJSVO5jfDVTkGlWp0Wxl13shjhlW3CIcsQCkMfF7Owwj0T-2frBkl9O5KdUYuxDjgRy_s5QAA9i1LDpTR5yd3Egpcsvre1WB7YyEj8yPPkEB/s320/IMG_3873.JPG" width="320" /></a></div><div style="text-align: center;">SNAILS! Boiled sea snails, simple and tasty. A little chewy, but tender and rich. </div><div style="text-align: center;">Snails may seem a little off putting, but don't knock it till you try it. </div><div style="text-align: center;">They're surprisingly good. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HQNNq0sKZn49kml70TfT3UuNiLMfBb6TNwWN_HbvlD4nS23bhmrgugd1R97Y0hgDea8H4WJHDxlFrJDodhwb0Chcl2R-yhKo988a4rqm_RSFzW33iVA5ruDPru4MQ7wTbQ2IP3PeQrxd/s1600/IMG_3875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HQNNq0sKZn49kml70TfT3UuNiLMfBb6TNwWN_HbvlD4nS23bhmrgugd1R97Y0hgDea8H4WJHDxlFrJDodhwb0Chcl2R-yhKo988a4rqm_RSFzW33iVA5ruDPru4MQ7wTbQ2IP3PeQrxd/s320/IMG_3875.JPG" width="320" /></a></div><div style="text-align: center;">You pull the little snails out of their shells with a toothpick. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIQgMqEMt5TnwgN8tB-DpoitluFEH23tIpwbZmdzDQDyn1RW77g75lGi0-XqRQarrRVyfVwK8pT2ekG2Xqs_gXR1mzfuUgKSP3Yi-LoQg51b2qnWmvbNUd48_i0NS-7iIHTLt8jkUycrl/s1600/IMG_3876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIQgMqEMt5TnwgN8tB-DpoitluFEH23tIpwbZmdzDQDyn1RW77g75lGi0-XqRQarrRVyfVwK8pT2ekG2Xqs_gXR1mzfuUgKSP3Yi-LoQg51b2qnWmvbNUd48_i0NS-7iIHTLt8jkUycrl/s320/IMG_3876.JPG" width="320" /></a></div><div style="text-align: center;">And it looks like this!</div><div style="text-align: center;">Then you eat it!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYHBWoLlT_6QqZq_0vYy2zaG0JIaVqzumFMtdo8A-Bry18YYMkIdorhhfeyp9P8HKfwc9Rn2HuEZvJVA8Ty1OFusq-7CjORg455DPJFdTVpQkAIGxJhnhnsRZyKkRUSLwixlxtZXVjySo/s1600/IMG_3877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYHBWoLlT_6QqZq_0vYy2zaG0JIaVqzumFMtdo8A-Bry18YYMkIdorhhfeyp9P8HKfwc9Rn2HuEZvJVA8Ty1OFusq-7CjORg455DPJFdTVpQkAIGxJhnhnsRZyKkRUSLwixlxtZXVjySo/s320/IMG_3877.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The shells really pile up...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvHBdmsIE3YRCI57TERQvApODaIBKAmepVxqQFxZZtLn5cKT2OMKuNj1F-71bsxgit2iTxfbZTeV2GEhHp92vBD-o0N-p4RBPhiShc7UpyMu-NIiMllpEc5SCgypbJ4We2_WwvCg1TrQ_/s1600/IMG_3878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvHBdmsIE3YRCI57TERQvApODaIBKAmepVxqQFxZZtLn5cKT2OMKuNj1F-71bsxgit2iTxfbZTeV2GEhHp92vBD-o0N-p4RBPhiShc7UpyMu-NIiMllpEc5SCgypbJ4We2_WwvCg1TrQ_/s320/IMG_3878.JPG" width="320" /></a></div><div style="text-align: center;">TA DAAA!!!! Spicy Crab is made from live crabs, quartered, fried with chinese peppers and served underneath a HEAPING pile of deep fried garlic and scallions. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">It's a little hard to tell that there is a goldmine of sweet, juicy crab under there, but there is.</div><div style="text-align: center;">It's a hell of a lot of garlic. Delicious, delicious garlic... </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWK4mk2rFELj9CsNNLDifpm96cpvEXkl4CUScLP6R19XaykWx6OfdaoEvkAOjbVrT5HwNziKbjIKFFX-6KD9vpPE-UVIAalFuS5bjXnnn0pAz9DnWuSa9_rsBlKZmD7Jx5W49YpAX_CHO/s1600/IMG_3881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWK4mk2rFELj9CsNNLDifpm96cpvEXkl4CUScLP6R19XaykWx6OfdaoEvkAOjbVrT5HwNziKbjIKFFX-6KD9vpPE-UVIAalFuS5bjXnnn0pAz9DnWuSa9_rsBlKZmD7Jx5W49YpAX_CHO/s320/IMG_3881.JPG" width="320" /></a></div><div style="text-align: center;">Lookit!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOWS915psN9c6uB0XGIKC2JSqJimTfDnyvtTd8LyRRD0tiQZ4YUGC-zphZLhj6RqRgT9ivuhyphenhyphenDvPE65HN56rKDP8ON2iDY6JIcst89N-Sw9DyxtGvkclj4Cy0UR4mhJ2AG9iGzLP4repg/s1600/IMG_3888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOWS915psN9c6uB0XGIKC2JSqJimTfDnyvtTd8LyRRD0tiQZ4YUGC-zphZLhj6RqRgT9ivuhyphenhyphenDvPE65HN56rKDP8ON2iDY6JIcst89N-Sw9DyxtGvkclj4Cy0UR4mhJ2AG9iGzLP4repg/s320/IMG_3888.JPG" width="320" /></a></div><div style="text-align: center;">That's one massive claw. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCoifiCV6Wlq_IXNrxJIdiR6WZ3TsB7ZfZrCav0OMGvBOFS44s2SYGTfAR0BakwVnauzmyAh-5YMsfWdOUZZaMUOsBy7tHIpxKogsfx0ODMYPVnkg7Gb8ImNBq58awg0GfyvKAZTk7fYO/s1600/IMG_3889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCoifiCV6Wlq_IXNrxJIdiR6WZ3TsB7ZfZrCav0OMGvBOFS44s2SYGTfAR0BakwVnauzmyAh-5YMsfWdOUZZaMUOsBy7tHIpxKogsfx0ODMYPVnkg7Gb8ImNBq58awg0GfyvKAZTk7fYO/s320/IMG_3889.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">That's excitement right there! </div><div class="separator" style="clear: both; text-align: center;">Or... something else... like hunger? Anticipation? Seafood euphoria?</div><div class="separator" style="clear: both; text-align: center;">In any case, she's happy to have it.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptQtrakAebk9U1451Ae6AyjzV8Fw4Dphz5616E2J4vlPlB0cPsO6lbuV8eu5YiLVxz9LDeQNeULQMwixsYzRU3rFmHiMVeEXgTWRiVGvbWO2I4AOKC_nJpTtDoMUM-SnqY6WXmA2Jx8Cf/s1600/IMG_3885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptQtrakAebk9U1451Ae6AyjzV8Fw4Dphz5616E2J4vlPlB0cPsO6lbuV8eu5YiLVxz9LDeQNeULQMwixsYzRU3rFmHiMVeEXgTWRiVGvbWO2I4AOKC_nJpTtDoMUM-SnqY6WXmA2Jx8Cf/s320/IMG_3885.JPG" width="240" /></a></div><div style="text-align: center;">Mantis prawns served in a similar manner to the crab. The fried garlic seemed to have a lot more hot chilies than the crab. But that's good, I am very fond of spicy. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElbNVBwhuz7gD6s89mfif9e8pYxD-UY5ELw5CVtvD_PQhSUoAO9AJuE1Do8eWfd4mxLyiie0gVAxS8XS84DnCYhuemncKKqEsaLeyblBCNancGJ7-QwDixyv8NnVFICUU_vc4fKAqLAlO/s1600/IMG_3886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElbNVBwhuz7gD6s89mfif9e8pYxD-UY5ELw5CVtvD_PQhSUoAO9AJuE1Do8eWfd4mxLyiie0gVAxS8XS84DnCYhuemncKKqEsaLeyblBCNancGJ7-QwDixyv8NnVFICUU_vc4fKAqLAlO/s320/IMG_3886.JPG" width="320" /></a></div><div style="text-align: center;">His close-up.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4NZGWWRK6DlfF8dpUrdotsiQQeWMnn92aYzR1IjdnwQv_DbmXerIXBFQ14ro7uBxL3-CVdDsNumM44cqybmFl5P_gBzWZVG7nIPxEcDaZoA2KatFBHpZCcpVoWAufexLvX0tV9UJRbLV/s1600/IMG_3887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4NZGWWRK6DlfF8dpUrdotsiQQeWMnn92aYzR1IjdnwQv_DbmXerIXBFQ14ro7uBxL3-CVdDsNumM44cqybmFl5P_gBzWZVG7nIPxEcDaZoA2KatFBHpZCcpVoWAufexLvX0tV9UJRbLV/s320/IMG_3887.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Weird looking dude, huh?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpKhRuf4vUffTJKs5EmYEb7jk_ZSSn-WzRD-kLAU8cFX8aGDIM-nHu7z3b-RXJ5MNDZlHT8fxGtk3_1bfwiH8xNhbpm3RnmNg2Q0tCCelL-SXpc9LGjDFQI7LFho1rajy92nuISgfPmE1/s1600/IMG_3892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpKhRuf4vUffTJKs5EmYEb7jk_ZSSn-WzRD-kLAU8cFX8aGDIM-nHu7z3b-RXJ5MNDZlHT8fxGtk3_1bfwiH8xNhbpm3RnmNg2Q0tCCelL-SXpc9LGjDFQI7LFho1rajy92nuISgfPmE1/s320/IMG_3892.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The aftermath...!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xigzhHQUBvioq8pSr3GFSBUK22H1EWuqhxyZctd0Ws45qLn_8hlySnDGP2T5TxHpGeuYeOTravGAvAu7tjtEejXfX0gDt80qR086IbNM8C9ewYsm8KWtlgYhjWy-jZPRKQ7Fa6bNg-TI/s1600/IMG_3890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xigzhHQUBvioq8pSr3GFSBUK22H1EWuqhxyZctd0Ws45qLn_8hlySnDGP2T5TxHpGeuYeOTravGAvAu7tjtEejXfX0gDt80qR086IbNM8C9ewYsm8KWtlgYhjWy-jZPRKQ7Fa6bNg-TI/s320/IMG_3890.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">To clean our hands we god bowls of tea with lemon in it. It does a good job, and your hands come out smelling nice, despite the seafood.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsYKc-AQ9rRYfKq14Nbs9tJ30ucyjYz3p_ePRxx7VI_P5cpoj2_lQ0G5mYSDNj2O55DqeZ6pklwMhbM0q3_XR_yLtf6wj9x933ZBCLfd7SsGNSYtXXOSLeYqar4CnPfzP5B6-jlL-zZrZ/s1600/IMG_3893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsYKc-AQ9rRYfKq14Nbs9tJ30ucyjYz3p_ePRxx7VI_P5cpoj2_lQ0G5mYSDNj2O55DqeZ6pklwMhbM0q3_XR_yLtf6wj9x933ZBCLfd7SsGNSYtXXOSLeYqar4CnPfzP5B6-jlL-zZrZ/s320/IMG_3893.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Fruit for the dessert is always nice. Juicy watermelon is a great way to end a finger licking meal.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-28725496167660601972011-03-25T10:13:00.000-07:002011-03-25T10:13:44.585-07:00Hong Kong Eats - Part IV<div class="separator" style="clear: both; text-align: center;">While we were in Hong Kong many mornings looked like this:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_OhkrIkoF6ectL3vxnJVde5syHuE-JHW2qHTVRFbyeKMDlYr-pVzYLqg_zUo4a5Ih5gb0NXkPRrAIXluRWMXrd8J4R6BR2endZ5bW3CE-JXxgv9OTqIMFOv8wwaoh__AzGadlGS9T-JE/s1600/IMG_4013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_OhkrIkoF6ectL3vxnJVde5syHuE-JHW2qHTVRFbyeKMDlYr-pVzYLqg_zUo4a5Ih5gb0NXkPRrAIXluRWMXrd8J4R6BR2endZ5bW3CE-JXxgv9OTqIMFOv8wwaoh__AzGadlGS9T-JE/s320/IMG_4013.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">It was technically winter there, kind of like winter in FL, misty, a little chilly and still pretty humid. </div><div style="text-align: center;">A lot nicer than the midwest, in any case :) </div><div style="text-align: center;">Sweater weather > Coat weather. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">That day I went around with my cousin. We stopped to get some noodles first, which looked pretty good....</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMG_6VfGh1glgf0fPgs7L-vAukOJUaTgP7u3ViYCeE-QjL9BwGIgCJev4F9UaUr1jg7FIjl_P9ONW4rkZfGNEqA69Jn3HaP9zI8Dbx02xPb1xcvxybzwquxKsnnkkCFc8vhVvCKg-UBsH/s1600/IMG_4141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMG_6VfGh1glgf0fPgs7L-vAukOJUaTgP7u3ViYCeE-QjL9BwGIgCJev4F9UaUr1jg7FIjl_P9ONW4rkZfGNEqA69Jn3HaP9zI8Dbx02xPb1xcvxybzwquxKsnnkkCFc8vhVvCKg-UBsH/s320/IMG_4141.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxn2bhrZy4MQPYoSH3i2QOTD33uM-dD0WOuBXsWBbB4HCuf5WlYKvUaTZPYMuABd5UVoPbGJPfvMt3b7wE97YX6dzpccnIrITVUIWsi03br7v53XdTu45KvJIA3uLiv7gj8qPqpOYkDJm/s1600/IMG_4140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxn2bhrZy4MQPYoSH3i2QOTD33uM-dD0WOuBXsWBbB4HCuf5WlYKvUaTZPYMuABd5UVoPbGJPfvMt3b7wE97YX6dzpccnIrITVUIWsi03br7v53XdTu45KvJIA3uLiv7gj8qPqpOYkDJm/s320/IMG_4140.JPG" width="320" /></a></div><div style="text-align: center;"> However, the noodles were over cooked an fell apart in our chopsticks... Not the best. According to my cousin Anson, it usually wasn't like this.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">After abandoning our disappointing fare, we met up with my grandmother. </div><div style="text-align: center;">We went somewhere else, mainly for something to drink and a little snack. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Anson recommended I try this:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFT_BSwanLt983FZpYdfrNkCbA7xevewB9nLcoA3FQMDezehF1bqfH5TpeC1-W66xbcxEAGz8AWjt1fQlofhHUHZFq_hKOq5mc0cMI2ent0-c69XbtUQeAtioZmqEP-kIaxtkyy4ifcXu/s1600/IMG_4142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFT_BSwanLt983FZpYdfrNkCbA7xevewB9nLcoA3FQMDezehF1bqfH5TpeC1-W66xbcxEAGz8AWjt1fQlofhHUHZFq_hKOq5mc0cMI2ent0-c69XbtUQeAtioZmqEP-kIaxtkyy4ifcXu/s320/IMG_4142.JPG" width="320" /></a></div><div style="text-align: center;"> It's bread fried in butter (really tasty, soft on the inside with the perfect crispy outside) with condensed milk on top. Sweet, rich, crunchy... what's not to like?</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjitMMG0a5EajFbdnTlTcopaM4YA2Uvh4o8SCwwQrk5ZI1pRxQoTmz23j7JU05w5e45_D6-hWuKmUt2Er4tDP0PtEjNRF_nDkwhXDbURGkFQShcOLHM36n76lND1RoY73Sf80iK28CD3a/s1600/IMG_4144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjitMMG0a5EajFbdnTlTcopaM4YA2Uvh4o8SCwwQrk5ZI1pRxQoTmz23j7JU05w5e45_D6-hWuKmUt2Er4tDP0PtEjNRF_nDkwhXDbURGkFQShcOLHM36n76lND1RoY73Sf80iK28CD3a/s320/IMG_4144.JPG" width="240" /></a></div><div style="text-align: center;"> Lemon tea. It's rather popular in Hong Kong and is very light and refreshing. </div><div style="text-align: center;">It can be served in hot or cold form. </div><div style="text-align: center;">That day was relatively warm, so we went with the iced. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxqYPanRthC1oXNaiFoFUZOSSY_UgPfl-IL7q5O04zD4awCh8NH91Ai1hUPJb4TfZ4V4HLc4Oh3mS5f3NSGBQkCkTbqLq5KjmoR2s832Ez5OjVZKdtDqMVHccRoMH8kNBLjfNveo4o6fD/s1600/IMG_4145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxqYPanRthC1oXNaiFoFUZOSSY_UgPfl-IL7q5O04zD4awCh8NH91Ai1hUPJb4TfZ4V4HLc4Oh3mS5f3NSGBQkCkTbqLq5KjmoR2s832Ez5OjVZKdtDqMVHccRoMH8kNBLjfNveo4o6fD/s320/IMG_4145.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Ahhh, Hong Kong style French Toast. </div><div class="separator" style="clear: both; text-align: center;">I featured it in one of my <a href="http://tastyfoodthings.blogspot.com/2010/05/hong-kong-style-french-toast-with-twist.html">earlier posts</a>, and now here it is again!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Two thick slices of bread with a generous amount of peanut butter or condensed milk in the middle, dipped in an egg-milk mixture, then deep fried for crispiness and then eaten with syrup. </div><div class="separator" style="clear: both; text-align: center;">Oh hells yes. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I walked around with Anson for a while longer while my grandmother went back home. </div><div class="separator" style="clear: both; text-align: center;">We talked, window shopped and sipped coffe until it was time for dinner. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Around 7 we headed back to the apartment for a nice home-cooked meal. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5eQQcm-qXz9JJISWxQ2qg3GZllUCOBjVTVSV-Yls2_h_Vm5eJrEXIWgkyjC49Iw1-efP1Xx6sW5vyxqIQBLhGiSag2Ko7cFkOsU7CiKQDQRDYClQUv0VY5FG_7axePWqNhZhrlnXukos/s1600/IMG_4146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5eQQcm-qXz9JJISWxQ2qg3GZllUCOBjVTVSV-Yls2_h_Vm5eJrEXIWgkyjC49Iw1-efP1Xx6sW5vyxqIQBLhGiSag2Ko7cFkOsU7CiKQDQRDYClQUv0VY5FG_7axePWqNhZhrlnXukos/s320/IMG_4146.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">My Uncle, Grandmother and Anson :)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCouGgmLTQsVQaz6E4jvQmhKAThyphenhyphen2ngitT1G3E8obY3OyZ_G7fYgaaILJ_Bmd9euW_mN-YSUmApmUGbdrAVQEZGGCG69CRlLfwgOlMnKFSOgxlA2S9UVlbcUyuPHVTF79GUL-V_qhbroD/s1600/IMG_4147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCouGgmLTQsVQaz6E4jvQmhKAThyphenhyphen2ngitT1G3E8obY3OyZ_G7fYgaaILJ_Bmd9euW_mN-YSUmApmUGbdrAVQEZGGCG69CRlLfwgOlMnKFSOgxlA2S9UVlbcUyuPHVTF79GUL-V_qhbroD/s320/IMG_4147.JPG" width="320" /></a></div><div style="text-align: center;"> Me and my relatives <3</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUCUCXB5wrZJyeKbOOXs45gQ5-aYRYUTrVgFh_7l7a_p6QS5a7Nf4wJD0OXpaUCI_mGJOIMtEr_WWX3Y5g0nfTlX0_x3Pw_idOPPEqMqcm0XEDsNHchVsDLmBLHtrXenZ2iy1tLOxvUMu/s1600/IMG_4149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUCUCXB5wrZJyeKbOOXs45gQ5-aYRYUTrVgFh_7l7a_p6QS5a7Nf4wJD0OXpaUCI_mGJOIMtEr_WWX3Y5g0nfTlX0_x3Pw_idOPPEqMqcm0XEDsNHchVsDLmBLHtrXenZ2iy1tLOxvUMu/s320/IMG_4149.JPG" width="320" /></a></div><div style="text-align: center;">I forgot to take pictures of the soup... but this is the stuff that went into it. </div><div style="text-align: center;">Typically, a soup is served at the beginning of the meal. </div><div style="text-align: center;">It's just the broth, so the stuff that went into the soup is strained out and served separately. </div><div style="text-align: center;">It's usually a mild soup and is very comforting. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aLSjCQb69Uhyphenhyphen-ZhPNXBb6XI8P44JdpF0QuphU1VNZCsQy3Xl3xr5Rg6uDOkZt4ohhJyFcTq7b0ir3FsQe04RXkECpIb0fl-Fb7JV5rViLKNVdQ8oloW5_peFbAgOO-793v4bZBeZ3LbW/s1600/IMG_4148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aLSjCQb69Uhyphenhyphen-ZhPNXBb6XI8P44JdpF0QuphU1VNZCsQy3Xl3xr5Rg6uDOkZt4ohhJyFcTq7b0ir3FsQe04RXkECpIb0fl-Fb7JV5rViLKNVdQ8oloW5_peFbAgOO-793v4bZBeZ3LbW/s320/IMG_4148.JPG" width="320" /></a></div><div style="text-align: center;"> One of my favorite dishes in the world! It's called 'jai' and is traditionally eaten on New Years. It's a Buddhist dish and is comprised of vegetables and tofu. The weird looking black hair-like stringy stuff is mermaid hair (also known as black fungus or hair vegetable) which is a fungus that basically looks like hair. As weird as it looks, it's delicious. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">My Grandmother and Aunt taught me how to make this a few years ago (when I was like... 14) </div><div style="text-align: center;">and though I can make it decently, my grandmother makes it best :)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lS-zxoCUKHfrESaLXVTUQVuMKpDzbFPZ3Sc-EZ09Q2Md-guTJVCb04TnLqAPAybwylr3O0J8BahifUghsjo7m-bDqeeNZJTXrudHzW_09IyU_f1p-graW049zbxOTqnqiLUQLUKcdm_f/s1600/IMG_4150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lS-zxoCUKHfrESaLXVTUQVuMKpDzbFPZ3Sc-EZ09Q2Md-guTJVCb04TnLqAPAybwylr3O0J8BahifUghsjo7m-bDqeeNZJTXrudHzW_09IyU_f1p-graW049zbxOTqnqiLUQLUKcdm_f/s320/IMG_4150.JPG" width="320" /></a></div><div style="text-align: center;"> Mmm... Steamed fish! Served with light soy and sliced ginger and green onions. </div><div style="text-align: center;">Very simple, but very satisfying. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">After dinner my Uncle drove me home, with my Grandmother and Anson coming along.</div><div style="text-align: center;">I was laden with foodstuffs; lots of leftovers from dinner and these fruits:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcI_F8M4DJBRsTI-zV2R1evEmLrCqWgmShCK8AbvyK3m58o6rLu8frHuc0QzR1tf-mgRGLauyPdjp66hRvOU9c0heQ88_5U-Jsqe8PppjJxirD1Dy0304Cf5zkPsH1Mmoyo9dgf8ms3Db/s1600/IMG_4151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcI_F8M4DJBRsTI-zV2R1evEmLrCqWgmShCK8AbvyK3m58o6rLu8frHuc0QzR1tf-mgRGLauyPdjp66hRvOU9c0heQ88_5U-Jsqe8PppjJxirD1Dy0304Cf5zkPsH1Mmoyo9dgf8ms3Db/s320/IMG_4151.JPG" width="320" /></a></div><div style="text-align: center;"> (These aren't actually all the fruit, we had a lot more. I just thought this looked nicer)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">At the top is dragon fruit. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The red fruits are called 'rose apples' and are one of my favorite fruits when we visit Hong Kong. </div><div style="text-align: center;">They're crunchy and have a subtle sweetness with a hint of clove. It has about the same flesh to water ratio as a watermelon, so it's super juicy. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In the middle is what is known as a 'custard apple' or 'soursop', more on that later. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">We also had mangoes and starfruit. The mangoes were so ripe and they smelled incredible. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfoD3evlUtN3A4co-ZsJpJt3J-BfZ73yI0Ka_8kqNF9NMagieC1nuAJaOtqGgk_XcK4BXPLV1F4vnLn1qUsQ-1maoX5QecAyuDxrI1jiDMc-LsfgIywONu9RPnWHH9VhghES4md9bnHbW5/s1600/IMG_4157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfoD3evlUtN3A4co-ZsJpJt3J-BfZ73yI0Ka_8kqNF9NMagieC1nuAJaOtqGgk_XcK4BXPLV1F4vnLn1qUsQ-1maoX5QecAyuDxrI1jiDMc-LsfgIywONu9RPnWHH9VhghES4md9bnHbW5/s320/IMG_4157.JPG" width="320" /></a></div><div style="text-align: center;"> Sliced star fruit and rose apples. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4dml3-k79TZGPh3i8Lj8wjtUKSLGAR5nDR4aTlOSQAHcLIN_vBNQqHAqy9zEFkmeTGQr7WlGnIB30ug-BUKYic8N-RHn7R24JpIkf76bfSSNUyYeqOxe2KuAkbJpJIUy1CtUS2TC8Qfa/s1600/IMG_4158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4dml3-k79TZGPh3i8Lj8wjtUKSLGAR5nDR4aTlOSQAHcLIN_vBNQqHAqy9zEFkmeTGQr7WlGnIB30ug-BUKYic8N-RHn7R24JpIkf76bfSSNUyYeqOxe2KuAkbJpJIUy1CtUS2TC8Qfa/s320/IMG_4158.JPG" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I'd never had a soursop before! Dad was very excited to show us (me, my sister and her boyfriend). He said they were very hard to get when he was little. </div><div style="text-align: center;">I had been curious about the fruit since earlier that day when my grandmother bought it for us. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The outside looked scaly, but upon touching it, it was soft and slightly spongy. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUoKGLTVoZlMMAuwMyX6KrT-yXz6PDOT299N-4XFOl1Uh50E56pViwiSpAfLS8XfsA6yOl73xyrxShwtGKcznKKm_NChE31D5jl-jG1_ugXd9CvLM5PQ-KTTlxx5FIXf59CSoPV8HmM75/s1600/IMG_4160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUoKGLTVoZlMMAuwMyX6KrT-yXz6PDOT299N-4XFOl1Uh50E56pViwiSpAfLS8XfsA6yOl73xyrxShwtGKcznKKm_NChE31D5jl-jG1_ugXd9CvLM5PQ-KTTlxx5FIXf59CSoPV8HmM75/s320/IMG_4160.JPG" width="320" /></a></div><div style="text-align: center;"> Dad held it in his hands and just pulled it apart!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzG8iCNf61KRkHGEaQtzrYRPb8PHbMTcBbdBOFnW1iDjBOyKZKVemtBM38JVjQ8U8KhYZaN81JnSUDyinDAUCNbErZQXTEN0fRUPTkydya1SuO_z4oCYsV4Xq8c43wxQokf3owNxVlX7-/s1600/IMG_4161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzG8iCNf61KRkHGEaQtzrYRPb8PHbMTcBbdBOFnW1iDjBOyKZKVemtBM38JVjQ8U8KhYZaN81JnSUDyinDAUCNbErZQXTEN0fRUPTkydya1SuO_z4oCYsV4Xq8c43wxQokf3owNxVlX7-/s320/IMG_4161.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">This is what it looks like! </div><div class="separator" style="clear: both; text-align: center;">It was very soft on the inside, but still a bit firm.</div><div class="separator" style="clear: both; text-align: center;">The most memorable thing about this was the taste. </div><div class="separator" style="clear: both; text-align: center;">It was really sweet...Sweeter than packets of sugar or honey. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The fruit has a mild strawberry taste and notes that are reminiscent of a pineapple, </div><div class="separator" style="clear: both; text-align: center;">but it was so sweet that it was hard to eat more than one piece in a sitting without a cup of tea. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGVSPEBfojx8eptzLbFzZtXoBCia7XBtfVUzFkZ_Kcb_HtjqmD6D-dIEMl53L0TAq08aU7GoIBCc0yl_Atg2TdOxU_auprietZY09cEBQkATB4BtZ63gnQkX53xwxYDWeFVpXBo595RrW/s1600/IMG_3686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGVSPEBfojx8eptzLbFzZtXoBCia7XBtfVUzFkZ_Kcb_HtjqmD6D-dIEMl53L0TAq08aU7GoIBCc0yl_Atg2TdOxU_auprietZY09cEBQkATB4BtZ63gnQkX53xwxYDWeFVpXBo595RrW/s320/IMG_3686.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Aaaaand here is Hong Kong at dusk, on a grey day. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhMlczKa6nqBJ7jcvoBTkbITiSQUBzz2NHT_f-a4lauPrBXkhrmC7L9xTefVSeQsJrhUTd7xGWIgswrSi1xj3xgk_dZuWf-d38gAu5ic81S-3MADnjGsZRZ6TfZnt8XYjzLHS0Wd_lmvS/s1600/IMG_4072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhMlczKa6nqBJ7jcvoBTkbITiSQUBzz2NHT_f-a4lauPrBXkhrmC7L9xTefVSeQsJrhUTd7xGWIgswrSi1xj3xgk_dZuWf-d38gAu5ic81S-3MADnjGsZRZ6TfZnt8XYjzLHS0Wd_lmvS/s320/IMG_4072.JPG" width="320" /></a></div><div style="text-align: center;"> Also, the turtles of Hong Kong :) They're so very cute and they're EVERYWHERE.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">More soon!</div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-68200146654368553042011-03-22T13:22:00.000-07:002011-03-22T13:22:30.279-07:00Hong Kong Eats - Part III<div class="separator" style="clear: both; text-align: justify;">One of the best things about Hong Kong are the mass amounts of bakeries. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">A lot of places have small breads and cakes pre-packaged in single serving sizes. I got a little melon cake and a sponge cake, labeled as "white albumen cake" which is a weird thing to call it...</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARse_BYi4g4JVRr_V4hE8WeL1iN04lzV974I7tORckKfT9wGlAqKE2UJXNx7ktmsCSO6qxlGfx9qPnzrMK-JmzGZg4WSGiN_NRDnRlqg4E7rQUPbEfb7DXmclfCi0Sjg2KRL6_P0fWZjO/s1600/IMG_3773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARse_BYi4g4JVRr_V4hE8WeL1iN04lzV974I7tORckKfT9wGlAqKE2UJXNx7ktmsCSO6qxlGfx9qPnzrMK-JmzGZg4WSGiN_NRDnRlqg4E7rQUPbEfb7DXmclfCi0Sjg2KRL6_P0fWZjO/s320/IMG_3773.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Look how cute! I love the packaging. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHtHGcHVyyQunnqRXMUg65I1M2KYI90Kn6joe5qnAOCXydy7lLLmvPcN7sunynbzl5cyXglpyC1kUUfD5Qbt6w4dd-FBLTrDgEG2UI5D-XVONi7xjYBOARt8ISZBjzjx_QRnd-gO9mCZR/s1600/IMG_3775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHtHGcHVyyQunnqRXMUg65I1M2KYI90Kn6joe5qnAOCXydy7lLLmvPcN7sunynbzl5cyXglpyC1kUUfD5Qbt6w4dd-FBLTrDgEG2UI5D-XVONi7xjYBOARt8ISZBjzjx_QRnd-gO9mCZR/s320/IMG_3775.JPG" width="320" /></a></div><div style="text-align: center;"> It has a crumbly, mild bread filled with a dense, </div><div style="text-align: center;">slightly chewy/sticky inside of melon flavored goodness.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jCuaJ2tptZ4SrZQ4VlJ57KF1FG1aTEi7RuG-gaCcAx6f9fxsokvpaNg6htsBKd8kpSPzdUtiwSYOAkxdq_tGxoJGpeQSNDpH353ZP5xa8r3BpFMiZVe1sSiF9wSSJerpXKEcrOjf7X_2/s1600/IMG_3776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jCuaJ2tptZ4SrZQ4VlJ57KF1FG1aTEi7RuG-gaCcAx6f9fxsokvpaNg6htsBKd8kpSPzdUtiwSYOAkxdq_tGxoJGpeQSNDpH353ZP5xa8r3BpFMiZVe1sSiF9wSSJerpXKEcrOjf7X_2/s320/IMG_3776.JPG" width="240" /></a></div><div style="text-align: center;"> Sponge cake in all it's spongey goodness. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZXU3ZdfQ01WphJObg17cmKR8gK3HoYLWGspaHicfO_MYXXnY9lOTbYTOEdTDR3KCabrO3EHO_RqHdgP0n-W3SCXMxNkfff4f4RU161hJ7kfbypZgrdJ6R1HLwhyRe30_0-CMrYCXiPQJ/s1600/IMG_3777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZXU3ZdfQ01WphJObg17cmKR8gK3HoYLWGspaHicfO_MYXXnY9lOTbYTOEdTDR3KCabrO3EHO_RqHdgP0n-W3SCXMxNkfff4f4RU161hJ7kfbypZgrdJ6R1HLwhyRe30_0-CMrYCXiPQJ/s320/IMG_3777.JPG" width="320" /></a></div><div style="text-align: center;"> Fluffy!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkm5iZkXm5QxxWFpAO3V-QNwg9rYUb5omcqmfbSudCSjYEkiVzHVvzGQApnoTb-QIDPcyiNhTYNR73cVYzgsUC2AN3fWUtqo9JQmrJLuOcuSDqj8JQvujxAD02hsD6JZ_oMWdCq0EY2JP/s1600/IMG_3784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkm5iZkXm5QxxWFpAO3V-QNwg9rYUb5omcqmfbSudCSjYEkiVzHVvzGQApnoTb-QIDPcyiNhTYNR73cVYzgsUC2AN3fWUtqo9JQmrJLuOcuSDqj8JQvujxAD02hsD6JZ_oMWdCq0EY2JP/s320/IMG_3784.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">A little breakfast platter I made for Dad one morning. Fresh kiwi too!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">One night we went to dinner with my Uncle and Grandmother. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is what we got :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnZ1XwuEFkoetuwHbjl4YFmxN4jKDLqQHzhlFQWVMJu6M8tE5EqWWuDyPvVb1d9O5Poswf77deNRAYcebdDQzVTvhvXE7MDh1l3M2UZFGRVJjMC6q9NwX0FMAZshddHs52Jl0LksFotTD/s1600/IMG_4108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnZ1XwuEFkoetuwHbjl4YFmxN4jKDLqQHzhlFQWVMJu6M8tE5EqWWuDyPvVb1d9O5Poswf77deNRAYcebdDQzVTvhvXE7MDh1l3M2UZFGRVJjMC6q9NwX0FMAZshddHs52Jl0LksFotTD/s320/IMG_4108.JPG" width="320" /></a></div><div style="text-align: center;"> Jukk, also known as congee, is basically rice porridge thats very popular in Cantonese cuisine. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">It's kind of like a comfort food. It can be served plain, but most of the time things are added to it, like various meats (shredded chicken, pork, etc), thousand year old eggs, peanuts, green onions, etc... It's very soothing and mild. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrFcRGsP_APV7KMYVUpTMrcdCXPrJ0aoEAtBB6jF9zx849gzcvifyAUjUD0zZBMZg_bJkK7-eVNplGT29yKRuYZ9SGtE_-oL77cmd296kvkm8dRk-QhBuveWhKtQuH1hDoaDiOnyW5oQ3/s1600/IMG_4114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrFcRGsP_APV7KMYVUpTMrcdCXPrJ0aoEAtBB6jF9zx849gzcvifyAUjUD0zZBMZg_bJkK7-eVNplGT29yKRuYZ9SGtE_-oL77cmd296kvkm8dRk-QhBuveWhKtQuH1hDoaDiOnyW5oQ3/s320/IMG_4114.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Steamed rice served in a banana leaf, this is it unwrapped. </div><div class="separator" style="clear: both; text-align: center;">These are typically filled with meats and other goodies.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuz2a08SQsY6O30So6syeTOGQ2EjPA3ixx8Gnef6D0AaIkpp_VoWSAV1ducpAZNXDkeqwTOZJLNT5oD-41sppGNFqsPVWm7H9JunFUNgWLV0aN-MpoCvbh77aFH3tpiO-z8NzdiqrVNrj7/s1600/IMG_4118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuz2a08SQsY6O30So6syeTOGQ2EjPA3ixx8Gnef6D0AaIkpp_VoWSAV1ducpAZNXDkeqwTOZJLNT5oD-41sppGNFqsPVWm7H9JunFUNgWLV0aN-MpoCvbh77aFH3tpiO-z8NzdiqrVNrj7/s320/IMG_4118.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Mmmmm... one of my favorite things. Tender, soft rice noodles filled with shrimp. </div><div class="separator" style="clear: both; text-align: center;">They're essentially large rice noodle sheets that are folded/rolled with various fillings. I usually like the shrimp or a soft beef mixture they put inside (think asian meatloaf). </div><div class="separator" style="clear: both; text-align: center;">It's served with a light, sweet soy. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWSkzpgLNYByPdLfp7qKjXePR0-xB0gzg30oSZbACCPfVw-nfSmgY9trq2nnolq6SUYBhe2R_yjq5VzHlwvPx81K2fkV_iJcDzEF3oLznlrxDItySWxoxfWXN11khpOPcbkglO5K3idwR/s1600/IMG_4109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWSkzpgLNYByPdLfp7qKjXePR0-xB0gzg30oSZbACCPfVw-nfSmgY9trq2nnolq6SUYBhe2R_yjq5VzHlwvPx81K2fkV_iJcDzEF3oLznlrxDItySWxoxfWXN11khpOPcbkglO5K3idwR/s320/IMG_4109.JPG" width="320" /></a></div><div style="text-align: center;"> Delicious, delicious pigeon. </div><div style="text-align: center;">It's crispy on the outside and has very tender, moist meat (if cooked correctly). </div><div style="text-align: center;">It's a relatively small bird, so each pigeon is cut into fourths. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6A7Kec_1JFAkIvkKyP3ivwMJfckgBJJhDqUYlLLj6QfjViAKr6cfpNHju5bzo-Kkcr7GjtDeM6msbR-1Eb1iCrlTMG6QuG8le-03YLTtJg80fD98kpI-BhZBR8t-8am7BcsDwMKdifTPs/s1600/IMG_4111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6A7Kec_1JFAkIvkKyP3ivwMJfckgBJJhDqUYlLLj6QfjViAKr6cfpNHju5bzo-Kkcr7GjtDeM6msbR-1Eb1iCrlTMG6QuG8le-03YLTtJg80fD98kpI-BhZBR8t-8am7BcsDwMKdifTPs/s320/IMG_4111.JPG" width="320" /></a></div><div style="text-align: center;">Frog legs! Stir fried with green onions ginger. Mmmmm... </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujqe1iqQXsaUdup7AEZL-itOGI2J6JX0JEAI2w3nTJB7swROHZCSIolExwxOe6PVPmZjrWR7JWyjrj7u0Es7oRYZKWXH3bXVmOt14Eauuc9PrAcdOVL5xKNvyGonJtfpq24NZezh1ZGOj/s1600/IMG_4113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujqe1iqQXsaUdup7AEZL-itOGI2J6JX0JEAI2w3nTJB7swROHZCSIolExwxOe6PVPmZjrWR7JWyjrj7u0Es7oRYZKWXH3bXVmOt14Eauuc9PrAcdOVL5xKNvyGonJtfpq24NZezh1ZGOj/s320/IMG_4113.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Fish heads! </div><div class="separator" style="clear: both; text-align: center;">These are cut apart, deep fried in a light crispy, </div><div class="separator" style="clear: both; text-align: center;">flavorful batter and then cooked in a clay pot with some veggies and aromatics. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In the U.S. the fish head is usually discarded, but in Chinese cuisine, it's regarded as the best part of the fish. It can still have a fair amount of meat and has a lot of good omega 3 fatty parts, which are tasty and good for you. Re-think fish heads if you haven't tried them :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56ajrbRwiAkvLfyDilhgH2gyJ1OI5Ss3wg-QGsmxVPrlWzFG4gIftL1Ln8pHD8_geFNFW9iGYP2WsfBzssW6VaF2arbtNDL37DGfkwcdyiT_GGBE6tAEZCcvOhRN3pDdFOFhxaR4KE8xo/s1600/172702_949736533334_12301164_48974904_3374736_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56ajrbRwiAkvLfyDilhgH2gyJ1OI5Ss3wg-QGsmxVPrlWzFG4gIftL1Ln8pHD8_geFNFW9iGYP2WsfBzssW6VaF2arbtNDL37DGfkwcdyiT_GGBE6tAEZCcvOhRN3pDdFOFhxaR4KE8xo/s320/172702_949736533334_12301164_48974904_3374736_o.jpg" width="320" /></a></div><div style="text-align: center;">Mmmmmm.... Dinner!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">:D </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">More to come....</div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-77348836830748386652011-03-16T07:44:00.000-07:002011-03-16T15:30:24.720-07:00Hong Kong Eats - Part II<div class="separator" style="clear: both; text-align: justify;">During the months of February and March, Hong Kong has it's Arts Festival. We visited the Cultural Center on the Kowloon side. There were lots of posters up for upcoming performances, a school dance group doing a showcase, and exhibits all over the place. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">We saw a poster for a dance performance while we were there and we ended up going later on that week. It was absolutely beautiful and we all had a great time. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGHIiXYk-VzWG9kME9BV2A3je92GvJe-Ot3Rq3dnn6C4K5tJu2RxcEXxaAvW6VZYb5lw-gjjemen2l2V_i5lmerf2v9rVxtOzU3CcJngXfqyGbceYk5_OAAYG7YAKOVJ5EohI55ZPwYze/s1600/191233_949709203104_12301164_48974139_5825510_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGHIiXYk-VzWG9kME9BV2A3je92GvJe-Ot3Rq3dnn6C4K5tJu2RxcEXxaAvW6VZYb5lw-gjjemen2l2V_i5lmerf2v9rVxtOzU3CcJngXfqyGbceYk5_OAAYG7YAKOVJ5EohI55ZPwYze/s320/191233_949709203104_12301164_48974139_5825510_o.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">This is the stage before the performance started. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Before the show we grabbed dinner at the restaurant located in the Cultural Center called Serenade. </div><div class="separator" style="clear: both; text-align: center;">The place was very nice and had a good view of the harbor. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJ70KDuO70UdZUX_ouhLYg-Ge8IuQJeA2eS-BykAFx0Vzg5BXenfMJjKVcxqqHi7FYQiN2ouYph01wadQ1pqIOpAqHfNY18C8VguDRYT5BonuqMOuHH02IOv4kTteCglaoBJAAVNHXr6F/s1600/IMG_3763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJ70KDuO70UdZUX_ouhLYg-Ge8IuQJeA2eS-BykAFx0Vzg5BXenfMJjKVcxqqHi7FYQiN2ouYph01wadQ1pqIOpAqHfNY18C8VguDRYT5BonuqMOuHH02IOv4kTteCglaoBJAAVNHXr6F/s320/IMG_3763.JPG" width="240" /></a></div><div style="text-align: center;">This is the atrium.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Dad did a lot of the ordering. </div><div style="text-align: center;">Our table was very full, and the food kept coming.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLp0Uz3p8PVbejnSAgyT7_AGfMXx8-1FtS_SJvp5xdiHWfxjDuPD9JovOC2sh4S4xSjUgM02NpDIPta4jb1SQmvS9Piq42IAZB-NXwHKLv2m1VgVsWCCvtFpDt7upsWPAhuTbJHRz1gVo/s1600/IMG_3755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLp0Uz3p8PVbejnSAgyT7_AGfMXx8-1FtS_SJvp5xdiHWfxjDuPD9JovOC2sh4S4xSjUgM02NpDIPta4jb1SQmvS9Piq42IAZB-NXwHKLv2m1VgVsWCCvtFpDt7upsWPAhuTbJHRz1gVo/s320/IMG_3755.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Ta-Da!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDu5keBlpE36g7obtNGxs84ByEtCBjjYKaUmkEcODjtN8VN45_93N4lbTOX5h3YqiMnsblH6TDm1Vux2E-4Aoc__b1rZuyVECl0SOFzCvYF6-nAqB5wX5m2kniloi5V5CGTFMyPcJZa1s/s1600/IMG_3746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDu5keBlpE36g7obtNGxs84ByEtCBjjYKaUmkEcODjtN8VN45_93N4lbTOX5h3YqiMnsblH6TDm1Vux2E-4Aoc__b1rZuyVECl0SOFzCvYF6-nAqB5wX5m2kniloi5V5CGTFMyPcJZa1s/s320/IMG_3746.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">This is a veggie dish with earwig (a type of black fungus with a distinct texture and mild, earthy taste.) It was accompanied with cucumber, onions and goji berries. The picture is slightly hazy because there was a lot of steam coming off this dish. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiih-VrDrwRFJx-9ugq47XCms7dDHL-m0mLMAQl4XPY4OdXKc4LiZx7BTYgzp2ILk9T3gVhMdqplXcdcOvLpu5z4RmF7JE1PGF-sHD35AeCzI0maxzymtPfUSU6FuXZnDeujM3touQTxNw2/s1600/IMG_3757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiih-VrDrwRFJx-9ugq47XCms7dDHL-m0mLMAQl4XPY4OdXKc4LiZx7BTYgzp2ILk9T3gVhMdqplXcdcOvLpu5z4RmF7JE1PGF-sHD35AeCzI0maxzymtPfUSU6FuXZnDeujM3touQTxNw2/s320/IMG_3757.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">A little hedgehog!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_a4inLQsJVUxY-mvJtxj5-H2jpKqDAXd38mxraeSIzqwO9ywoyUIAPgv4ZvyMGHVl1Yzmf1dKoIiXeis741B-Qz1T8usU53QPkZ2DOJjI7hVrHgI_l5snIyI1XAKBm9Mrg9xTNe8mWWy/s1600/IMG_3747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_a4inLQsJVUxY-mvJtxj5-H2jpKqDAXd38mxraeSIzqwO9ywoyUIAPgv4ZvyMGHVl1Yzmf1dKoIiXeis741B-Qz1T8usU53QPkZ2DOJjI7hVrHgI_l5snIyI1XAKBm9Mrg9xTNe8mWWy/s320/IMG_3747.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">It had friends.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHM3WfDAvkSYitZwIDXpcFnqu9pU4Zbbq2mx0WNfo92OPghjsiQWOH3HVluBj3qIfzR6yg-STfykfxJ3e3gtwWQxODSe2ZFMYM2f6G1pSenUpckH5Xf94lgzbPl5Il-BhOosuvzspCG9ZV/s1600/IMG_3749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHM3WfDAvkSYitZwIDXpcFnqu9pU4Zbbq2mx0WNfo92OPghjsiQWOH3HVluBj3qIfzR6yg-STfykfxJ3e3gtwWQxODSe2ZFMYM2f6G1pSenUpckH5Xf94lgzbPl5Il-BhOosuvzspCG9ZV/s320/IMG_3749.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Octopi! </div><div class="separator" style="clear: both; text-align: center;">Cathy and Luke look quite mysterious in the background...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjDM9plSmkRE19-lKQu2dsTQ26zT2j39n-c18_tR2DsULJXD8VZ7bMpeX2eyqVkzTsjaFq9C78L0EVmlhpPwnVV-zmNvGrztCe4ORo51kmlGe8GMmYbCe6DVDWaliZtC-sb1eosQsyiW7/s1600/IMG_3748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjDM9plSmkRE19-lKQu2dsTQ26zT2j39n-c18_tR2DsULJXD8VZ7bMpeX2eyqVkzTsjaFq9C78L0EVmlhpPwnVV-zmNvGrztCe4ORo51kmlGe8GMmYbCe6DVDWaliZtC-sb1eosQsyiW7/s320/IMG_3748.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcSQKaIXUVsZDjKkPsddLBBRAb_TNhTlHAMCg9o7eZLm7sjvKOBCBi0pXeL5vOTTSPaTPug-MQLaViZUgcw7ncjqgJyz2z6OYtkkwgo5DqBVQFe_RbjEFyxLl7T7jvOhHNWBuRvaVSslW/s1600/IMG_3751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcSQKaIXUVsZDjKkPsddLBBRAb_TNhTlHAMCg9o7eZLm7sjvKOBCBi0pXeL5vOTTSPaTPug-MQLaViZUgcw7ncjqgJyz2z6OYtkkwgo5DqBVQFe_RbjEFyxLl7T7jvOhHNWBuRvaVSslW/s320/IMG_3751.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Kind of a mini dim sum tasting platter thing. The octopi and hedgehogs were a cute touch, though I did feel a little bad biting into them... which is why you eat the face first, so it doesn't stare at you and judge.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ahh, goose. While in Hong Kong, we probably ate our weight in goose. It's very popular there, with several places famous for and specializing in goose. Like all water foul, they have quite a bit of fat, which can taste very good, but is quite heavy. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ezn82qMHQsl8nLVUw_6_3PtpeLAon-iYrJ94gTwF_Atayzo4JkIJWBy9AqEYBbiRkqg-n7SOJTbpkvGiqsgXgJJtSHZfuSZZF3pyduW8P3hfd9WwfeQV6B9XdNjAozGv2uTYrHrcnY9G/s1600/IMG_3752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ezn82qMHQsl8nLVUw_6_3PtpeLAon-iYrJ94gTwF_Atayzo4JkIJWBy9AqEYBbiRkqg-n7SOJTbpkvGiqsgXgJJtSHZfuSZZF3pyduW8P3hfd9WwfeQV6B9XdNjAozGv2uTYrHrcnY9G/s320/IMG_3752.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">You will notice that it comes pre-sliced. This is customary in China/Hong Kong. After the bird is finished, it's placed on a large, very thick wooden block and cut in this style. You need a very strong, heavy cleaver and a person who has good aim and a strong arm. The bones are cut straight through. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If you're not used to this style of serving, it takes a little getting used to because you kind of have to eat around little bones and such. I prefer it, actually, because it's convenient and saves the trouble of having to cut things at the table.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmax2KMLKRc2Y7JsIKCigxT5GpBDhGbILaFYluWbqisuBJAcdWWphpNmSRkHXzsRIIr5jrhPgL6jhNKTtaZkP0bbcrJgJrMgnCFWFuK52SUNhGl3ioRS9A6nkbhY3G_XsG0olJwP9PBeq/s1600/IMG_3753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmax2KMLKRc2Y7JsIKCigxT5GpBDhGbILaFYluWbqisuBJAcdWWphpNmSRkHXzsRIIr5jrhPgL6jhNKTtaZkP0bbcrJgJrMgnCFWFuK52SUNhGl3ioRS9A6nkbhY3G_XsG0olJwP9PBeq/s320/IMG_3753.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Also, you will notice it still has it's head on. </div><div class="separator" style="clear: both; text-align: center;">Most birds are served this way and fish are also served whole as well.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCH7rLkwpSYvaQpDNR-hi333qWYHBHIPaWfkaWKB0iYtfIzQxunNuLtzGz_vWYc1h1LXmrgGkXmoFW85uyAfIODiSZMc156DF9rEx0w4oFeAS50X8UZYsq-cVPHQQlTU4Y0TrdpocrRhO/s1600/IMG_3754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCH7rLkwpSYvaQpDNR-hi333qWYHBHIPaWfkaWKB0iYtfIzQxunNuLtzGz_vWYc1h1LXmrgGkXmoFW85uyAfIODiSZMc156DF9rEx0w4oFeAS50X8UZYsq-cVPHQQlTU4Y0TrdpocrRhO/s320/IMG_3754.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Savory bread buns filled with minced meats. The bread is not baked, but steamed and is usually milk based. It has a sweet taste and light texture. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Also, we had broccoli with garlic. Very simple, but very good. </div><div class="separator" style="clear: both; text-align: center;">Veggies were nice to have, since a lot of our meals were meat-heavy. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3AQvCGTaG2GEc12qdZ56Rj-RowQHb8x6Vdbx-6zN1fPv8IVG-c0Y9vF47-KhImELXLOskd1rynfVWhjEFDcyDg4p9Khp5YegPa7tMst1F-9AcjZZk8p1PJSyZYUVFKPSAJOdmE9Jq-Km-/s1600/IMG_3758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3AQvCGTaG2GEc12qdZ56Rj-RowQHb8x6Vdbx-6zN1fPv8IVG-c0Y9vF47-KhImELXLOskd1rynfVWhjEFDcyDg4p9Khp5YegPa7tMst1F-9AcjZZk8p1PJSyZYUVFKPSAJOdmE9Jq-Km-/s320/IMG_3758.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Those weird looking roll things are thinly sliced bamboo shoots wrapped around a mix of earwig, mermaid hair (another type of fungus that literally looks like black hair. It's also known as black fungus and hair vegetable. Though very strange looking, it's very delicious) and a few other veggies. Served with goji berries and edamame.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadap9LyqhyphenhyphenWwErKHsck0L14r_HwFzuoqLQHZAYcRXJmSpkIdIGs2tEgGHdZqHXzp6nGGOFHKFDWUuMPWhrAUFg0nGQmLsBaoFt-ZLiRbZ5hpF5SscF0hI_KPB76_FDGoHRRw7Kw4W6x05/s1600/IMG_3759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadap9LyqhyphenhyphenWwErKHsck0L14r_HwFzuoqLQHZAYcRXJmSpkIdIGs2tEgGHdZqHXzp6nGGOFHKFDWUuMPWhrAUFg0nGQmLsBaoFt-ZLiRbZ5hpF5SscF0hI_KPB76_FDGoHRRw7Kw4W6x05/s320/IMG_3759.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Soft tofu stuffed with minced shrimp and bamboo shoot (probably pork fat as well, because in Hong Kong it's used in a lot of things) with Chinese broccoli on the side. The sauce is a very light soy-based brothy mix that was on the sweet side. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHc6mhix1S7UheQiEgwB5pOKeg-ZYo21Y8rPw9-lBzip90NQdF7OpZuYtFj4VfXbOUuJNAMYdraDiujb64KVhLnMuSBXNzC-W1sdhbALASbUoc1Fqf14KGX2eMAKJX24XeUCb86Ofg4mzr/s1600/IMG_3760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHc6mhix1S7UheQiEgwB5pOKeg-ZYo21Y8rPw9-lBzip90NQdF7OpZuYtFj4VfXbOUuJNAMYdraDiujb64KVhLnMuSBXNzC-W1sdhbALASbUoc1Fqf14KGX2eMAKJX24XeUCb86Ofg4mzr/s320/IMG_3760.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Victory melon and fish! Victory melons are weird looking. They're long and have kind of spiny parts that run the length of it. The outside is usually peeled off. </div><div class="separator" style="clear: both; text-align: center;">The flesh and seeds are edible, and it's look is similar to that of a cucumber, but a lot more tender. The seeds are large but very soft. Sometimes it can have a touch of bitterness to it, but finishes sweet. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23qlh0YXXzDWM4Ps1JhxQXOBI3lqg3x5Lb6ckkJ4upXQP5uugg-HaxAv9XBOZAsN2JXxCxaS8D_S94r4nNZg_OEQ16-Os2Erd4lIN1UiZhWvKIRZNgH3GZIEJnHEvRS4NwNIV5ovXSnLH/s1600/IMG_3761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23qlh0YXXzDWM4Ps1JhxQXOBI3lqg3x5Lb6ckkJ4upXQP5uugg-HaxAv9XBOZAsN2JXxCxaS8D_S94r4nNZg_OEQ16-Os2Erd4lIN1UiZhWvKIRZNgH3GZIEJnHEvRS4NwNIV5ovXSnLH/s320/IMG_3761.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Fried rice with bits of chive, shrimp and roasted pork. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It was a glorious meal followed by an equally glorious performance. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">When we got out, the view looked like this:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-uHqtgYcIvaOAs02CAZdQfwcc84sCy5OkaatlinZr63QGrnUYai_cLX0xnHxGFq6KJCPYz1XR73oKAD3sZmTfVFLOTzACT56IMXXmijAkJN2I7sSFJegyd5Yj4B9hGTnY9nplYkbHKLW/s1600/191767_949709377754_12301164_48974144_22620_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-uHqtgYcIvaOAs02CAZdQfwcc84sCy5OkaatlinZr63QGrnUYai_cLX0xnHxGFq6KJCPYz1XR73oKAD3sZmTfVFLOTzACT56IMXXmijAkJN2I7sSFJegyd5Yj4B9hGTnY9nplYkbHKLW/s320/191767_949709377754_12301164_48974144_22620_o.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It's so pretty at night!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">More fooding adventures to come.... Dun dun dunnnnn!</div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-8813669010527491552011-02-23T21:41:00.001-08:002011-02-23T21:41:48.687-08:00Hong Kong Eats: Part I of Many<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Oh, Hong Kong, Hong Kong.... How I love you!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">It's a great place to be. I like the hustle and bustle, the parks and gardens, people watching, shopping, the mountains, hills and twisty up and down streets, the ocean, the lights, the plants... Oh I could go on forever, but the one thing I love most is the food.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Hong Kong is an gourmand's paradise. You can find anything and everything here and in the summer the fruits are absolutely to die for.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I'm gonna start off pretty simple, the first thing I ate here were udon noodles, fish balls and sliced cucumber. We'd just gotten into HK, and I was dead tired. Luckily, my father and my sister's boyfriend were energetic, so the men went out hunting while Cathy and I flopped down on the beds to recharge our batteries.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1VUviub7OMJJC-SMAKA1TkcGU89bELBi-JlTnrzxa4iV5hwNdliJwOD9QfSq2cqfHglONwB3x1fAEmsEQQiikldBp5VKChRJD6T4zhMLa5xCkiKk92q87epR9xI2jbRInPGFGq5wT0g8/s1600/IMG_3574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1VUviub7OMJJC-SMAKA1TkcGU89bELBi-JlTnrzxa4iV5hwNdliJwOD9QfSq2cqfHglONwB3x1fAEmsEQQiikldBp5VKChRJD6T4zhMLa5xCkiKk92q87epR9xI2jbRInPGFGq5wT0g8/s320/IMG_3574.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">These cucumbers are AMAAAAAZING, by the way. Super, ultra crunchy and really sweet. Very refreshing, and a perfect compliment to the thick chewy noodles and spongy, salty, meaty fish balls.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We went to HK Park for lunch the next day. This is what we got:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51o_-85jQtaceWRI1BoDc87gNzs58RPIVvx_a0EfR0fyAmhQu1NDaiVSiU4OSGVKpBcJ47cKoDblq2lwyzeEGqw3FRiTzhMnAK8EYU4oyDDROLtTtYa0C1ulUJqXJjs2iShP1mji9-Egu/s1600/IMG_3593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51o_-85jQtaceWRI1BoDc87gNzs58RPIVvx_a0EfR0fyAmhQu1NDaiVSiU4OSGVKpBcJ47cKoDblq2lwyzeEGqw3FRiTzhMnAK8EYU4oyDDROLtTtYa0C1ulUJqXJjs2iShP1mji9-Egu/s320/IMG_3593.JPG" style="cursor: move;" width="240" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">This is an avocado salad with mango and crab meat. It was a little rich, and honestly a little too sweet and bland. I would have liked more crab and some line juice in there... and maybe a touch of something spicy. Not too bad though, the avocados were ripe and the presentation was veery nice. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZENfz3aKxn20XRVuC1MC7hrfCq6kGNdTWxlRvn3D79YVdYpvq7-QhtYvUqVnMZIMIOxfz6IZfZI0dYPzPAwJtV_i415Xinkc6VObPi1Q1j5yjDVbTvjEmZQRohI-BYW7er6bt3hO9TvSO/s1600/IMG_3595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZENfz3aKxn20XRVuC1MC7hrfCq6kGNdTWxlRvn3D79YVdYpvq7-QhtYvUqVnMZIMIOxfz6IZfZI0dYPzPAwJtV_i415Xinkc6VObPi1Q1j5yjDVbTvjEmZQRohI-BYW7er6bt3hO9TvSO/s320/IMG_3595.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> You can't really see it, but there's fire in there!</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxdN0K94Cvvpg2N21VLjqvdOJOthpNyvZb7YsapZFGbuLzaBHEV5hNu8AdF8VY29PC9yLbKaRjtA_EAsbIihNlV4kVBf9Oo4vRQfcCA453Rr-ZEn63ebYrkeRflfmUZTqWbJDavInHS_T/s1600/IMG_3596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxdN0K94Cvvpg2N21VLjqvdOJOthpNyvZb7YsapZFGbuLzaBHEV5hNu8AdF8VY29PC9yLbKaRjtA_EAsbIihNlV4kVBf9Oo4vRQfcCA453Rr-ZEn63ebYrkeRflfmUZTqWbJDavInHS_T/s320/IMG_3596.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">On top of it was a whole fish swimming (ha ha, a pun!) in a tangy lemongrass soup. It bubbled and boiled the entire time, and the soup was a nice compliment to the mild, soft fish. The vast amount of veggies was appreciated. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1wnfELosANkwbctvU_SmVYHli0Qxy24X_8I1C7aD22osGaoV5033Tpqz3UrVzdpLpnJrO7fmBc-dMjw00afUcf1TMOjfSGU_Vo6iVi65LgeZJecR4CNwnbhpVhIgjT7gwYcfEyqk8jGq/s1600/IMG_3616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1wnfELosANkwbctvU_SmVYHli0Qxy24X_8I1C7aD22osGaoV5033Tpqz3UrVzdpLpnJrO7fmBc-dMjw00afUcf1TMOjfSGU_Vo6iVi65LgeZJecR4CNwnbhpVhIgjT7gwYcfEyqk8jGq/s320/IMG_3616.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">To recharge our batteries we chose not coffee or sodas, but traditional herbal teas. Dad and I got plum tea, that was mildly sweet, a little tangy and had a slight medicinal after taste. It was good for nausea and headaches (I was still a little jetlagged, so it did me a world of good). Luke got a hempseed based tea, which I didn't try, but he said it was good. Cathy got a... I'm not sure what it was because I wasn't paying attention, but it tasted very strongly of herbs, with an earthy, bitter, deep flavor that was slightly tannic for a second. The after taste is quite sweet though, kind of like sucking on a lemon. Once you get past the initial taste you're left with sugar on your tongue. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">That night we went to dinner with our family. We have quite a few relatives in HK, so it was a big table with a large lazy susan and many dishes.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRGpoC7lTDS8nQaG6R99EF7AawR0YnwaFE_lehU1Pf4ZVcOq0btcoRkXRDLWkv3-arjAPNjDPMUc5Iib09wMGsiDKfxQoUQUnMmXPJFCtqI5YhLtsbOM9bdYl9SApvSqDkga-95u_-KUv/s1600/IMG_3631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRGpoC7lTDS8nQaG6R99EF7AawR0YnwaFE_lehU1Pf4ZVcOq0btcoRkXRDLWkv3-arjAPNjDPMUc5Iib09wMGsiDKfxQoUQUnMmXPJFCtqI5YhLtsbOM9bdYl9SApvSqDkga-95u_-KUv/s320/IMG_3631.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Roast suckling pig is a must when you come to HK. The meat is tender and juicy and the skin is crisped up in such a way it's like eating chips. It's rather rich, due to the thin layer of fat between the meat and crunchy skin, but lets be honest, fat adds flavor. Lots of it. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqNXEDlAtQ0UVIXuTSYl_AAVxZT0J8Jl7k1A2coOW76nfxRTbF1UZN6cmTycqiQf9W-mVwpvttmfX_Mxyp20nBWDrcaDSO2IzAYq_gs7mJ8s7YHklJSsJRUrVFIc7Bbyu-t8bBedYHkeK/s1600/IMG_3633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqNXEDlAtQ0UVIXuTSYl_AAVxZT0J8Jl7k1A2coOW76nfxRTbF1UZN6cmTycqiQf9W-mVwpvttmfX_Mxyp20nBWDrcaDSO2IzAYq_gs7mJ8s7YHklJSsJRUrVFIc7Bbyu-t8bBedYHkeK/s320/IMG_3633.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Ooooo... Shrimp! I am quite fond of shrimp. These were deep fried with the shell and head on, but the legs were cut off for easy peeling. I love fried shrimp heads. The best stuff is in there and if it's made just it crunches like chips. Definitely a favorite of mine :)</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Igxz2CbTGESR3EN3qsgQKZMlvMtiwQ2d6vMCl4cgrtg9ruGqbrOfnvSOwJsJ5DBmqaHs6rICgXYO-O_mNUqp5dS4d2bTM-8OPo9bnQWsflGpV-EfEt4yI9_K6wpgLYqNrWExVTVKMhuz/s1600/IMG_3634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Igxz2CbTGESR3EN3qsgQKZMlvMtiwQ2d6vMCl4cgrtg9ruGqbrOfnvSOwJsJ5DBmqaHs6rICgXYO-O_mNUqp5dS4d2bTM-8OPo9bnQWsflGpV-EfEt4yI9_K6wpgLYqNrWExVTVKMhuz/s320/IMG_3634.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> This is kind of fired pomelo skin that's then been stewed and simmered with veggies. I forgot what the vegetable was, but it was rather good with mustard. The pomelo left something to be desired though... I think the texture a little odd. It was spongy... but kind of mealy. I think it's more of an acquired taste which I have yet to develop. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6MpSsMfRKDjTGnMfHNKNJ8gFcTtZ-_FoAkd1Vp2MooTeT828sJynUtP8hPiNZqoaPyKqbohCGzZjRu0krLQhTdwnDowExtWk0xaPLSXAiPIp_GGOxpi1jOm-fiBK4ygRhQV0O0k3XNxq/s1600/IMG_3635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6MpSsMfRKDjTGnMfHNKNJ8gFcTtZ-_FoAkd1Vp2MooTeT828sJynUtP8hPiNZqoaPyKqbohCGzZjRu0krLQhTdwnDowExtWk0xaPLSXAiPIp_GGOxpi1jOm-fiBK4ygRhQV0O0k3XNxq/s320/IMG_3635.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Soy sauce chicken with crispy skin. Mmmmm.... </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxg8WthOJH4VjvqOcx-vx0dqnrPeNSbfBFIJ5unKmdiBDm3ph4qIoVtN0VxbeD34Ol1Irxy0AQZNUfHCpIB_n6POj47by6aqLScUoRGlTC-RLRkpa9DAnAgRQMEQJ7e24KWKE1ko97qOa/s1600/IMG_3636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxg8WthOJH4VjvqOcx-vx0dqnrPeNSbfBFIJ5unKmdiBDm3ph4qIoVtN0VxbeD34Ol1Irxy0AQZNUfHCpIB_n6POj47by6aqLScUoRGlTC-RLRkpa9DAnAgRQMEQJ7e24KWKE1ko97qOa/s320/IMG_3636.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> I think this was probably my favorite dish of the night. Broccoli, fried silken tofu with thick slices of shiitake mushrooms in a light soy-based sauce. Delicious.</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQr5o9Ok7hOEKb5TL5IoTgtFRpZm6yEKa8E6FD7gktQeAHvl7iDR_e1jaQ9JMF_Uua8JtGryn4Ja22nEXJztK7v0kHpPtVgPybZqWA7cNAC3PgY8R9exKjc1EEr2xzklU6w11f8v0rNtW/s1600/IMG_3637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQr5o9Ok7hOEKb5TL5IoTgtFRpZm6yEKa8E6FD7gktQeAHvl7iDR_e1jaQ9JMF_Uua8JtGryn4Ja22nEXJztK7v0kHpPtVgPybZqWA7cNAC3PgY8R9exKjc1EEr2xzklU6w11f8v0rNtW/s320/IMG_3637.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Fried rice with Chinese sausage, eggs, tiny shrimp and some veggies. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmECEycUpfIAluG80PbSX56_dLzcZc2Fy4zW50QdrpAfI8-_Nh8gceYtBplylGVXCwBU0OekG-xsFvXLgFNpWowny9yNtQkelID2Ud6bj_awRHkdVavDtHn3mUDl5tpMWBNZVN9Xr8Fol/s1600/IMG_3638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmECEycUpfIAluG80PbSX56_dLzcZc2Fy4zW50QdrpAfI8-_Nh8gceYtBplylGVXCwBU0OekG-xsFvXLgFNpWowny9yNtQkelID2Ud6bj_awRHkdVavDtHn3mUDl5tpMWBNZVN9Xr8Fol/s320/IMG_3638.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Sweet and sour pork with bell peppers and pineapple served with fried wontons. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv4HbRrWbkmCXAlD1twshll9a0hnzFCnjYuCNHKL00dBFkMGs6mFEXRghcPUxyix82jJxr9sIeW2Y7727KfZx0il7LKNx8Z19zZ6LBjiGgLQSn8owhK2gVDpSL0s0IPoIc6zVu8SPqobq/s1600/IMG_3639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv4HbRrWbkmCXAlD1twshll9a0hnzFCnjYuCNHKL00dBFkMGs6mFEXRghcPUxyix82jJxr9sIeW2Y7727KfZx0il7LKNx8Z19zZ6LBjiGgLQSn8owhK2gVDpSL0s0IPoIc6zVu8SPqobq/s320/IMG_3639.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Hot steamed sponge cake for dessert!</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJ9tT40Xy_q1IavP6tbOW6vwP8AHRQXRpkkr4wpO1OL22KDVyQwD_3AcfMNyXbi3wXIbAgRbZGvGmIvIwAjSEI8H48Qej-3AtHUq0fh4FAxqTtIbGe0FPbotYR2Eg-5af7TAY5_wcDIPm/s1600/IMG_3640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJ9tT40Xy_q1IavP6tbOW6vwP8AHRQXRpkkr4wpO1OL22KDVyQwD_3AcfMNyXbi3wXIbAgRbZGvGmIvIwAjSEI8H48Qej-3AtHUq0fh4FAxqTtIbGe0FPbotYR2Eg-5af7TAY5_wcDIPm/s320/IMG_3640.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Aaaaaand, this marvelous weird jelly! The top layer had goji berried and flowers, the middle layer was coconut and the bottom layer tasted of raspberries but had red bean in it... So I'm not actually sure what it was. But all the flavors blended well. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">The next morning I made breakfast with the left overs from the day before. My sister had some spicy fried rice left from lunch. I added some more eggs and diced cucumbers to take the edge off the spice. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhip10xjAqtSGVSiAFm4SudqeD5bLySfpLomQnUVQ7klN8ZwcTPo9iSzSeeUXMK5H_NJyRBfy4dR_zSjI-HN_BfYuFNDRPma-TdHEXl01uGTnOKcw6q6SfyFrVCpOXqiMjVQUMl4sJoRYpf/s1600/IMG_3646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhip10xjAqtSGVSiAFm4SudqeD5bLySfpLomQnUVQ7klN8ZwcTPo9iSzSeeUXMK5H_NJyRBfy4dR_zSjI-HN_BfYuFNDRPma-TdHEXl01uGTnOKcw6q6SfyFrVCpOXqiMjVQUMl4sJoRYpf/s320/IMG_3646.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYW2cPiqtA8KPXlVbBqGG_zwOhnBfY6l-sjxGzhDUj3puudBKiuoEozpXo84ALhhbOSee6njOdtDcgQv-H4cGGfJ6LAyBDQ_sAlyLcJX32tIEXMpxMa9IDWY1EGIIHy9er0w-pygG9Si8/s1600/IMG_3647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYW2cPiqtA8KPXlVbBqGG_zwOhnBfY6l-sjxGzhDUj3puudBKiuoEozpXo84ALhhbOSee6njOdtDcgQv-H4cGGfJ6LAyBDQ_sAlyLcJX32tIEXMpxMa9IDWY1EGIIHy9er0w-pygG9Si8/s320/IMG_3647.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">Later that day we went to Central and walked around and did some shopping. We explored the area where there are tons of fruit, meat and veggie vendors. This is one of my favorite things about Hong Kong. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfMrNQlVoZKffBIIabTyMPcRf6UUWKtx1pe-TPu0IMHYHpEe63ZM3VCaSEuu_Mjb94XvbTnfzAbCdgA9VeAlWSE0udOvC3y0Pe5nONY2rN86_yt0MCr9-0f41lOXRKDax4h8f3D21Sa0n/s1600/IMG_3656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfMrNQlVoZKffBIIabTyMPcRf6UUWKtx1pe-TPu0IMHYHpEe63ZM3VCaSEuu_Mjb94XvbTnfzAbCdgA9VeAlWSE0udOvC3y0Pe5nONY2rN86_yt0MCr9-0f41lOXRKDax4h8f3D21Sa0n/s320/IMG_3656.JPG" style="cursor: move;" width="240" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> One of many streets filled with edible goodies to buy!</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzH0jwDtr4h7tGZ5GojI1GqwgK9vILaOmky9p_SRr7K8i3TFCR9noyzWK0eZZB7uOtXQNEBV3sWu6iah33Chd7_jZoV8rKKasjJoowrOqgS2NZq7TJVOYL-TX5mUnY6i709dzeu6dhjjb/s1600/IMG_3667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzH0jwDtr4h7tGZ5GojI1GqwgK9vILaOmky9p_SRr7K8i3TFCR9noyzWK0eZZB7uOtXQNEBV3sWu6iah33Chd7_jZoV8rKKasjJoowrOqgS2NZq7TJVOYL-TX5mUnY6i709dzeu6dhjjb/s320/IMG_3667.JPG" style="cursor: move;" width="240" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Various grains being sold.</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The seafood in HK is terrific. Always fresh and delicious looking... I wanted everything! I didn't take as many pictures as I would have liked because I was cary quite a few things, but you can be sure there will be loads more of these pictures in the coming days. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXJrnp7YmZB3VcqaR2a2cWNE47tJtBagI1G8WOMU0a6oKBrXKxNh9dWthviZb7KM5VCsCVbZbWsmrowvqs3_Jazf4-D6BYEhLqrzzLckSBrSwMSBVx1XvlD6gW3ibb_04lit1kKTkRQDl/s1600/IMG_3658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXJrnp7YmZB3VcqaR2a2cWNE47tJtBagI1G8WOMU0a6oKBrXKxNh9dWthviZb7KM5VCsCVbZbWsmrowvqs3_Jazf4-D6BYEhLqrzzLckSBrSwMSBVx1XvlD6gW3ibb_04lit1kKTkRQDl/s320/IMG_3658.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7x7h3e6rquc_a0CUNRdbUt3-CZsLwIn658BF11Ht7nM8Z_Jdcf2t1f8Co0Nc40hsnmqebusiqk_7DtG_rtw22n5X_7iiYHEY8_uhOd0S2sxEorQT7pfgXijAkUEmCbMWFSgk-sSQrC2a_/s1600/IMG_3659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7x7h3e6rquc_a0CUNRdbUt3-CZsLwIn658BF11Ht7nM8Z_Jdcf2t1f8Co0Nc40hsnmqebusiqk_7DtG_rtw22n5X_7iiYHEY8_uhOd0S2sxEorQT7pfgXijAkUEmCbMWFSgk-sSQrC2a_/s320/IMG_3659.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> So much variety at one shop!</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_ySACn9JToBKjoTlGv6mAeWM6yqm40wR8F7xTZBSn0vCzMivmS4Aj_jS1DXD9OICWr7MtUzgafEIsFJUrGXwdcOmFcfykAeK8vPuDugXggeFE6ZF53S-UXc8FrPxvxd-VvsA1RYgAfoE/s1600/IMG_3660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_ySACn9JToBKjoTlGv6mAeWM6yqm40wR8F7xTZBSn0vCzMivmS4Aj_jS1DXD9OICWr7MtUzgafEIsFJUrGXwdcOmFcfykAeK8vPuDugXggeFE6ZF53S-UXc8FrPxvxd-VvsA1RYgAfoE/s320/IMG_3660.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Everything is s fresh, a lot of them are still alive, which is the best way to get your seafood. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMugL3_Mv5DjP_FVjNzhiLH9_06IywjTnrpyWRsN8uU6MQhAlV0aS_wuu2dWmpXDFzPKMQHOQ4hSOxG4gqnKof7Z_xbasUsL67CMbCGY68iDvf8rxF3fOWkl4gRb9Ecd62LVT1asXviSgq/s1600/IMG_3661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMugL3_Mv5DjP_FVjNzhiLH9_06IywjTnrpyWRsN8uU6MQhAlV0aS_wuu2dWmpXDFzPKMQHOQ4hSOxG4gqnKof7Z_xbasUsL67CMbCGY68iDvf8rxF3fOWkl4gRb9Ecd62LVT1asXviSgq/s320/IMG_3661.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> These giant prawns were really massive! Though not alive, you can tell by the color that they're very fresh. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWB9_eR3tUR3fmVFS7oRcasRztKA9_GnlylFp-_Pwb6IHIfPS9rA2FGyMWHF9tdtKSQZyBi2tCHe3fdJ9wTDIrz3ax-piRO0HxDR18s4cbVZcMdlCzBSlCy_jvryiFhWvVYQ2ek3y_c1vM/s1600/IMG_3657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWB9_eR3tUR3fmVFS7oRcasRztKA9_GnlylFp-_Pwb6IHIfPS9rA2FGyMWHF9tdtKSQZyBi2tCHe3fdJ9wTDIrz3ax-piRO0HxDR18s4cbVZcMdlCzBSlCy_jvryiFhWvVYQ2ek3y_c1vM/s320/IMG_3657.JPG" style="cursor: move;" width="240" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Mmmm.... Meat!</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7a_1MA416ey9a29pubcJaCtCVjrJO5_mDJTkhFrDcTdvR8BiCpuDRWOVWlonjHPb0LlgVqYRS8nsUcgoi5yh9UJiIWZDBT-23MOUW9KpI-kV1WZDJ0lVGR_hEaMGNC9qDkKklD2BcDK_/s1600/IMG_3662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7a_1MA416ey9a29pubcJaCtCVjrJO5_mDJTkhFrDcTdvR8BiCpuDRWOVWlonjHPb0LlgVqYRS8nsUcgoi5yh9UJiIWZDBT-23MOUW9KpI-kV1WZDJ0lVGR_hEaMGNC9qDkKklD2BcDK_/s320/IMG_3662.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Delightful veggies!</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIeQGsXtiZy3-zvvvd_5gmoHZXvhPud3RXE7RFFtzmmIW48ycod3z3rhM2MPsgjn9XB97hNZ4joRiJienqMWG1ihweOy0-VQ50TNRMMElyp1Q6qlhJPJrLz9-FZvgerWv29Wl-YYUFdEf/s1600/IMG_3663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIeQGsXtiZy3-zvvvd_5gmoHZXvhPud3RXE7RFFtzmmIW48ycod3z3rhM2MPsgjn9XB97hNZ4joRiJienqMWG1ihweOy0-VQ50TNRMMElyp1Q6qlhJPJrLz9-FZvgerWv29Wl-YYUFdEf/s320/IMG_3663.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qI4wNRQmOGtioMzdsVYY9YKfVVM7NTnIrex0GjY9Y6CLdjnsmTeAX0f8-B4dpblhPGR7IlDQAijjH8yBM1_rjNxPn7DTTQ6awnunBvnPKSp-KsgZrWRzLDm4TCoxh5rqlXJYm4ijIYcB/s1600/IMG_3664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qI4wNRQmOGtioMzdsVYY9YKfVVM7NTnIrex0GjY9Y6CLdjnsmTeAX0f8-B4dpblhPGR7IlDQAijjH8yBM1_rjNxPn7DTTQ6awnunBvnPKSp-KsgZrWRzLDm4TCoxh5rqlXJYm4ijIYcB/s320/IMG_3664.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Some rather large Victory Melons. Cathy's had is there for scale. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wcjx7ct4MB36u8Gni27wU4Y110DZQbhyFyrCve6ieTKDJdhBUN1MqSByrZW2HLunwiNnK3GtcXdM4KzDtXgkfPz0Purd_TDqUW7jlPnFqAvmcGRa4HezBeFloVsAHRbiVQJWAADWu_7T/s1600/IMG_3665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wcjx7ct4MB36u8Gni27wU4Y110DZQbhyFyrCve6ieTKDJdhBUN1MqSByrZW2HLunwiNnK3GtcXdM4KzDtXgkfPz0Purd_TDqUW7jlPnFqAvmcGRa4HezBeFloVsAHRbiVQJWAADWu_7T/s320/IMG_3665.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> HUGE CARROTS.</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD9LRPPFbpdbvcRiLqXu7jW4H797rFq1q12cegGba5BhmYJlScMut77n1zk1jWwjwQda5N5yRqbDp5wfSRhxC5pRXz5Y34qXt1w1yUnxpQ2X-3QWayBXQbmf3CfPDh-RwhZyfr_iYUqtV/s1600/IMG_3666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD9LRPPFbpdbvcRiLqXu7jW4H797rFq1q12cegGba5BhmYJlScMut77n1zk1jWwjwQda5N5yRqbDp5wfSRhxC5pRXz5Y34qXt1w1yUnxpQ2X-3QWayBXQbmf3CfPDh-RwhZyfr_iYUqtV/s320/IMG_3666.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Some places sell prepared dishes like this, for the person on the go or if you don't feel like cooking that night. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">We ran into my grandmother while looking at veggies and she took us to the best wonton place in all of HK. My father took us there last time we were here. It's a tiny place. The kitchen is one small cubicle in the front which is all glass. You can see them preparing everything and there are large vats of soup and simmering wontons. Tiny blue porcelain bowls are stacked up high. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizt57S6fhKxyibehHsACvfmkSjAMrD4hHbBChOQmxfpV4dqtHzTSQLlvoav1CiylTrx1hQYUajODEa2moXKuZ07ClkmoJI5ms6EJ0IH7qunt0Eb457jtarE1MWaOvD4L2QtAk36pHF2vMX/s1600/IMG_3670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizt57S6fhKxyibehHsACvfmkSjAMrD4hHbBChOQmxfpV4dqtHzTSQLlvoav1CiylTrx1hQYUajODEa2moXKuZ07ClkmoJI5ms6EJ0IH7qunt0Eb457jtarE1MWaOvD4L2QtAk36pHF2vMX/s320/IMG_3670.JPG" style="cursor: move;" width="240" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Cathy and Luke with an order of Chinese broccoli with oyster sauce. It's always nice to balance meals out with veggies. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxnWql8V1BdMqY8tFD31spQZr-GEOwqD8jDXZcUJx7cFFmBw03LpmKL54LFc0q5A0NeJkXUAByTRPcxTbxeTuTbLDS7MmnRW-atfZg-xEqcY8AZ5upKTHZms6uusGwNfrnEp6A6Z_ZmXS/s1600/IMG_3671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxnWql8V1BdMqY8tFD31spQZr-GEOwqD8jDXZcUJx7cFFmBw03LpmKL54LFc0q5A0NeJkXUAByTRPcxTbxeTuTbLDS7MmnRW-atfZg-xEqcY8AZ5upKTHZms6uusGwNfrnEp6A6Z_ZmXS/s320/IMG_3671.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> My grandmother and me!</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBoIduv3F7PEtJIVX2eekPWM7169UbFB17slLPCryBDaok6fMnTflH9l8SSDlQBtTngMC3HdfzOrJXcmdTkKcukEzKj-vo1ZIMbBSjYopIc6QGYzM-h4LNi39YB-53RMwWv5tgK2bhBmB/s1600/IMG_3673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBoIduv3F7PEtJIVX2eekPWM7169UbFB17slLPCryBDaok6fMnTflH9l8SSDlQBtTngMC3HdfzOrJXcmdTkKcukEzKj-vo1ZIMbBSjYopIc6QGYzM-h4LNi39YB-53RMwWv5tgK2bhBmB/s320/IMG_3673.JPG" style="cursor: move;" width="240" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Luke slurping down some tasty broth.</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkMyTPcMQQHK_vycOGLHLs8OPTFV51_lG9qaRholE1X8KuwGqGqeSAdVZw3gfOONT6pw6ivgpkFvWvZ9e3mOSAew_2VrFHju5_FLbVNiFuzD_vHDk7igQaUrJc2sYOTw__4-dkD-d7hdL/s1600/IMG_3674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkMyTPcMQQHK_vycOGLHLs8OPTFV51_lG9qaRholE1X8KuwGqGqeSAdVZw3gfOONT6pw6ivgpkFvWvZ9e3mOSAew_2VrFHju5_FLbVNiFuzD_vHDk7igQaUrJc2sYOTw__4-dkD-d7hdL/s320/IMG_3674.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> It's a small bowl, but piled high with delicious eggy noodles and small, bite-sized wontons. They have a delicate skin, but the shrimp have that nice crunch to them; a sign of freshness and quality. Best. Wontons. Ever. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8PsCOY7F6N5IrwicQk4Xj7sVkr2K7GQMRbUCjlzAmde6-6odE3n52CYMX9c8B8asOTkH_UW1a6Fc2O9qsrlhHoH3ZZdwVkm-hGagzNEpBH9cHoqihBTFDoAmwVldWC6cGWrNaRrO1Y1a/s1600/IMG_3676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8PsCOY7F6N5IrwicQk4Xj7sVkr2K7GQMRbUCjlzAmde6-6odE3n52CYMX9c8B8asOTkH_UW1a6Fc2O9qsrlhHoH3ZZdwVkm-hGagzNEpBH9cHoqihBTFDoAmwVldWC6cGWrNaRrO1Y1a/s320/IMG_3676.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Another variety of wonton they serve. They're bigger and have bamboo shoots and earwig inside. Earwig is a type of fungi, not a bug. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-CkmD8kjqUcmD_C-oKsLhiTijcYwXD7s5lFZjrEEDDoUxDZMKUR1aLrEbqfF2-wbDtc8-ju4LM9DjynLWtAJQkrfFF8xVb4pVecxJNQakbZb2CCO4jp3Z74IBfwZ4HdR6ldjNzzgwlfj/s1600/IMG_3678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-CkmD8kjqUcmD_C-oKsLhiTijcYwXD7s5lFZjrEEDDoUxDZMKUR1aLrEbqfF2-wbDtc8-ju4LM9DjynLWtAJQkrfFF8xVb4pVecxJNQakbZb2CCO4jp3Z74IBfwZ4HdR6ldjNzzgwlfj/s320/IMG_3678.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"> The men in front even posed for me :)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLljtwBB3FZek4d00UG9qDXbcJzlmqii1InmU8gcd45PZHyaVnxoGv7FkyFqh6t42jb7gNnW75JzonHiXZ79eoIQQwZYkDwMhXjoaE7ANb0N1QbR1K9LSAJiBUQvpd3Jzc0cfSzAjYdRjB/s1600/IMG_3669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLljtwBB3FZek4d00UG9qDXbcJzlmqii1InmU8gcd45PZHyaVnxoGv7FkyFqh6t42jb7gNnW75JzonHiXZ79eoIQQwZYkDwMhXjoaE7ANb0N1QbR1K9LSAJiBUQvpd3Jzc0cfSzAjYdRjB/s320/IMG_3669.JPG" style="cursor: move;" width="240" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Small kitchen, but functional and they produce such good food!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">I love looking at beautiful pastries and they're everywhere in HK. Even in the metro stations there are bakeries selling bread, buns and most importantly, gorgeous cakes. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXQtShbm75mI6STJtBxRIlG4JBvmq6S2OjUP4mpK3_uC8JyQJCACSfYY8FTIAAc32t2rVMa6XQyfJPHrD2wftkZq5fCbUg-gbyZFht0ozw3Gl0LPeAdU5TlZjpBe53f7-wpOTCU5FtCDg/s1600/IMG_3687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXQtShbm75mI6STJtBxRIlG4JBvmq6S2OjUP4mpK3_uC8JyQJCACSfYY8FTIAAc32t2rVMa6XQyfJPHrD2wftkZq5fCbUg-gbyZFht0ozw3Gl0LPeAdU5TlZjpBe53f7-wpOTCU5FtCDg/s320/IMG_3687.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">One thing I like about the cakes and pastries here is the icing, which is thick, creamy but not heavy and also the use of fruits. Most deserts are chocked full of fresh fruit and they don't have the tacky, too-sweet glaze you find in a lot of American bakeries. Yes, I am a bit of a cake snob... but really, once you have cakes like these, most other ones are spoiled for you...</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Dinner with Dad! This is a restaurant quite near out place that's open till 10pm. We went for dinner.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq96ckG_ZMNMvFxoE0TQOfHGT8IPDHZA3WIOgTiahEd5QmxXjMx-srIc-ivafy7IJL5c4YmSAREZ_VN8tLH9dlG5VMoErR2jseGL33IZ3_8T2SdE0PwIf1aUniXyWc_iJ35w2P6WQS3vjB/s1600/IMG_3691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq96ckG_ZMNMvFxoE0TQOfHGT8IPDHZA3WIOgTiahEd5QmxXjMx-srIc-ivafy7IJL5c4YmSAREZ_VN8tLH9dlG5VMoErR2jseGL33IZ3_8T2SdE0PwIf1aUniXyWc_iJ35w2P6WQS3vjB/s320/IMG_3691.JPG" style="cursor: move;" width="240" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Simple broccoli with garlic. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Z108d0Zyz7-p2x0RQf4IxYWmtlOZYLpaB3_vabJZIQLdure181E1zB4QvaWFXyn5HaLHtbLO0RngPP8r8u5gLx9HhAQl0AT7fSDanbrtb_s2SY1synIjwB_VrXhBy3ISdZDr0jKWINc_/s1600/IMG_3693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Z108d0Zyz7-p2x0RQf4IxYWmtlOZYLpaB3_vabJZIQLdure181E1zB4QvaWFXyn5HaLHtbLO0RngPP8r8u5gLx9HhAQl0AT7fSDanbrtb_s2SY1synIjwB_VrXhBy3ISdZDr0jKWINc_/s320/IMG_3693.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Scallops with... I think cuttle fish... or squid..? We don't know what it was, but it was tasty and delicious. Also with sweet, crunchy, thick snow peas. They were probably my favorite thing about the dish. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBt1PLEgJ3NZatQp36h-DryVanlReOKOrT5jLu5SIsyHnMtuk2Rfi4VmhfeQ-8uSCTq7feUDMzweQxXkC77oiMcsdNwoCUt2ipjvkTt6vpOgr65N4_WtIe6fDUbSoWQE4I9rrpyHqrPfJp/s1600/IMG_3695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBt1PLEgJ3NZatQp36h-DryVanlReOKOrT5jLu5SIsyHnMtuk2Rfi4VmhfeQ-8uSCTq7feUDMzweQxXkC77oiMcsdNwoCUt2ipjvkTt6vpOgr65N4_WtIe6fDUbSoWQE4I9rrpyHqrPfJp/s320/IMG_3695.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Soy sauce chicken :)</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeAkacCYJ7VjzfcPLGFKIIfjBEKVD501vWLBMP8tHhV2U6cECrtbhhHcQjsrPBjI5W4xcKEls20ytCwImZMz74kq66bs0zCPL1doMVYaW1WzKql3opoEwt2ZGGf64Jxwg829boAvUYyPs/s1600/IMG_3696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeAkacCYJ7VjzfcPLGFKIIfjBEKVD501vWLBMP8tHhV2U6cECrtbhhHcQjsrPBjI5W4xcKEls20ytCwImZMz74kq66bs0zCPL1doMVYaW1WzKql3opoEwt2ZGGf64Jxwg829boAvUYyPs/s320/IMG_3696.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> You can see that the chicken is cut across the bone, and that the bone marrow is still quite red. Here, chicken tends to be cooked for shorter, so the meat is still slightly pink. It's a lot more tender and juicy that way and I don't think the Chinese have as much hang-ups about the slight possibility of salmonella that we do in the States. It is damn good chicken.</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10Hccdplj_LOHlGgGAXPC2BZ_hyphenhyphen2vbbElMpU73P44Fmzn-1mYBEruVcVjxi4DZ53jPBXEfuuk3eXEWW3CHeLKm-LVmdRUq9EZ3Mwq1vQNuVth1ZIAD_wmxmWFveDsnxIv_ZlUHBGmQXby/s1600/IMG_3697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10Hccdplj_LOHlGgGAXPC2BZ_hyphenhyphen2vbbElMpU73P44Fmzn-1mYBEruVcVjxi4DZ53jPBXEfuuk3eXEWW3CHeLKm-LVmdRUq9EZ3Mwq1vQNuVth1ZIAD_wmxmWFveDsnxIv_ZlUHBGmQXby/s320/IMG_3697.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Because I love eating shrimp heads, Dad ordered this! These shrimp were massive, meaty and deep fried to the point that the shell was so crunchy it was edible. The heads were soooo good! It was a salty, heavy soy sauce with a touch of sugar, garlic and some other spices. </div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3AkYQiGzPBNWrre1YWYK3f8r5nDyN5qa9FKsgDLDjYJVF6xDiJe0Ee7CQEzFXK3KUcMv0IhEaJlsYpWfyLZzlogRtJtE5e548wahfs94CqXUu_TzJw4gVQJtgSH0fo6rVKjT16mZciPce/s1600/IMG_3699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3AkYQiGzPBNWrre1YWYK3f8r5nDyN5qa9FKsgDLDjYJVF6xDiJe0Ee7CQEzFXK3KUcMv0IhEaJlsYpWfyLZzlogRtJtE5e548wahfs94CqXUu_TzJw4gVQJtgSH0fo6rVKjT16mZciPce/s320/IMG_3699.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Lookit!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Oh wow... So last night I went out with my friend Lisa, who is a marvelous fashion designer here in HK. We met up at the MTR station and she took me to these swanky places!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Aqua was our first stop, on the 29th floor of a beautiful building. It was like a room made of glass and we had a panoramic view of Hong Kong from Kowloon. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">I was too busy looking around and admiring the view, I forgot to take pictures!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">The table tops glowed blue and were one of the few light sources. We had an incredible view though :)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">I got a cucumber based drink, that had hints of kumquat. It was cool, crisp and very refreshing. Lisa had an Amaretto Sour. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgVTrdNoLhYlZfj7GvQNKlVDaft4JSnsE0UTvz2r61jlj9-KHQB7MTqxRferv7NFVC-D_BA9JEKEHuxoME22BL2ztrrATnJhszrrYOHykf_EUVhwIh1q1U5_UNMXzk1_R0-Y63o7Aj3Fc/s1600/IMG_3705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgVTrdNoLhYlZfj7GvQNKlVDaft4JSnsE0UTvz2r61jlj9-KHQB7MTqxRferv7NFVC-D_BA9JEKEHuxoME22BL2ztrrATnJhszrrYOHykf_EUVhwIh1q1U5_UNMXzk1_R0-Y63o7Aj3Fc/s320/IMG_3705.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Bn6LsMQAO8fXs68xqDwSuF4_gV204KygpyX_SnO1f9nSxPnNzGL5dN_t62wuwRzZ2jUJAN4LuKH3bgYnAEpZ8w7NQHaazaf3ashZTZkDEN-qNxJmfsKX9eXlVoE4MRxSqALLwNwCczMT/s1600/IMG_3707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Bn6LsMQAO8fXs68xqDwSuF4_gV204KygpyX_SnO1f9nSxPnNzGL5dN_t62wuwRzZ2jUJAN4LuKH3bgYnAEpZ8w7NQHaazaf3ashZTZkDEN-qNxJmfsKX9eXlVoE4MRxSqALLwNwCczMT/s320/IMG_3707.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Awesome view! XD</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is a picture of the bar I found on Google.</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJzjKfhLrPOFw_ZFFWPKj8Ohs44OoJ4GQl-XB5B2uqlFknWHrkJfWmQ2E34c8j-eu2UgJBZP9frfwvvPOGHJDeFnQwcZcNeO7BpjiJtTPK6AdGz934RV822VSga_PO1hkbBKaHGGgjoE4/s1600/Aqua+bar+HK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJzjKfhLrPOFw_ZFFWPKj8Ohs44OoJ4GQl-XB5B2uqlFknWHrkJfWmQ2E34c8j-eu2UgJBZP9frfwvvPOGHJDeFnQwcZcNeO7BpjiJtTPK6AdGz934RV822VSga_PO1hkbBKaHGGgjoE4/s320/Aqua+bar+HK.jpg" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Below is the restaurant where we had dinner!</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For starter, razor clams! I'd never eaten them before, but I do remember harassing them a lot as a child in HK because when you poked them, they'd spit at you. My Dad told me not to do that because I was making them angry.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cBAXQm_pyPDQ6eZCrosPeihZPdg4O840s9UW7Z2IRCM3OXKEdsij6r5Mj1lrku3pCanTr6PByfBeLT0DYfna1aPi78DU1s_bQxCg7vQWjoeYt73XTGf0Mz5DzrXszBjXyNQVytaigEO5/s1600/IMG_3708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cBAXQm_pyPDQ6eZCrosPeihZPdg4O840s9UW7Z2IRCM3OXKEdsij6r5Mj1lrku3pCanTr6PByfBeLT0DYfna1aPi78DU1s_bQxCg7vQWjoeYt73XTGf0Mz5DzrXszBjXyNQVytaigEO5/s320/IMG_3708.JPG" style="cursor: move;" width="240" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> These were served chilled in a very mild brothy-sauce. They were topped generously with raw garlic, and green onions. The clams were very tender and had a lovely texture and a mild sweet taste, which was offset by the spice of the raw garlic. I loved it. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DPBWDAGEnAJYZguK7euzNhA4qkGtjHWnGS9m2zz8Y9K2fecAAbT9lHGrKWIl-fYideiVJ8iId72uNu32RaW2izROc-aC7MIPO7bDgJPbZ6v6OnL4ou6b-YYSUn8N4IWykN8hI5JaoksR/s1600/IMG_3709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DPBWDAGEnAJYZguK7euzNhA4qkGtjHWnGS9m2zz8Y9K2fecAAbT9lHGrKWIl-fYideiVJ8iId72uNu32RaW2izROc-aC7MIPO7bDgJPbZ6v6OnL4ou6b-YYSUn8N4IWykN8hI5JaoksR/s320/IMG_3709.JPG" style="cursor: move;" width="240" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Lisa taking a picture :) </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlihK5YZVcMj-hM05VokYZkiPwq_ahd2cAu7zuwb-5xMt1tAZLuJz4nIV2KzXik9DHLHW6wyuiTbR_k8EhVnzfRGqfprQY-1T1NsfJZ0qR_KY8L889E4C1T7S3JORbtrBErIb1ulSBqgF/s1600/IMG_3710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlihK5YZVcMj-hM05VokYZkiPwq_ahd2cAu7zuwb-5xMt1tAZLuJz4nIV2KzXik9DHLHW6wyuiTbR_k8EhVnzfRGqfprQY-1T1NsfJZ0qR_KY8L889E4C1T7S3JORbtrBErIb1ulSBqgF/s320/IMG_3710.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Next, we had the house specialty: LAMB. The presentation is wonderful for this! There were think pancakes you wrapped the lamb in, slivers of spring onion, a light sauce, and a small ball of pressed garlic sitting atop a black stone. Beautiful.</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj32mCOldG-IbVb27jj0eNuHhYlKwO_xg4NM2ma_LtyKvUSxaDbhJCDeLfoMsMPN3ZPqMD-SQjvk_6qi8UMxmZFy793WQ9HtaYsGhuu-w4Ib7H6ZjN0PgcmW0u_sNy140d0kUTSA003stw/s1600/IMG_3711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj32mCOldG-IbVb27jj0eNuHhYlKwO_xg4NM2ma_LtyKvUSxaDbhJCDeLfoMsMPN3ZPqMD-SQjvk_6qi8UMxmZFy793WQ9HtaYsGhuu-w4Ib7H6ZjN0PgcmW0u_sNy140d0kUTSA003stw/s320/IMG_3711.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgo3a7O9N_3di-GeaqhXB3w8McSgN6IsvFg98Rm9cxa5429t20eSEmrw-hgc5NEmwllPVeyQZlZPwV5funhCeX4hbPTLpN7Mjf0WpHEFRXqMX5YufJ3I3jvT6J3dwf05u95hPZiPSyvX2s/s1600/IMG_3712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgo3a7O9N_3di-GeaqhXB3w8McSgN6IsvFg98Rm9cxa5429t20eSEmrw-hgc5NEmwllPVeyQZlZPwV5funhCeX4hbPTLpN7Mjf0WpHEFRXqMX5YufJ3I3jvT6J3dwf05u95hPZiPSyvX2s/s320/IMG_3712.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFZQXFfq0W8SUef58QNAL51fr-w3KiiLZONY0lbJu8ISLrJQoC1Y_YTnESeNQByTYvhHLACs2l4QXog62cpU5FmO7jIEwIrvTnUhtnxlurngXPK6eBA2W_n5MQjUHn9eGaAmswgEs7F7y/s1600/IMG_3713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFZQXFfq0W8SUef58QNAL51fr-w3KiiLZONY0lbJu8ISLrJQoC1Y_YTnESeNQByTYvhHLACs2l4QXog62cpU5FmO7jIEwIrvTnUhtnxlurngXPK6eBA2W_n5MQjUHn9eGaAmswgEs7F7y/s320/IMG_3713.JPG" style="cursor: move;" width="240" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Ready to be wrapped up and eaten!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The lamb was slow roasted and the skin crisped up in such a way it sparkled. Lamb tends to have that very distinct lamb taste, but this lamb devoid of that kind of undertone. The meat was tender, juicy and rich. It was so good. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQSOfTd5L2OlJ1i2wk26C3ZHrKMOchAfQQFdDqOyb4xZOu-ieb3MZYBKykOCAKe6HiZc_9pgRWRf9ivATdOC_LCUH-TryAo7XHhJhEgdRlhZc8Tr-SKXIS8cu261B0x9egDPzoLTjDbYq/s1600/IMG_3714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQSOfTd5L2OlJ1i2wk26C3ZHrKMOchAfQQFdDqOyb4xZOu-ieb3MZYBKykOCAKe6HiZc_9pgRWRf9ivATdOC_LCUH-TryAo7XHhJhEgdRlhZc8Tr-SKXIS8cu261B0x9egDPzoLTjDbYq/s320/IMG_3714.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Next was this soft, flakey, rich fish dish. It was topped with that I think was fried something with garlic. It was very mild but had a wonderful flavor. I loved the texture of the fish; it was like cutting through butter. </div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3EWNpIOGifjVIB8fVxWYGU95O08_KNSg_bQDVmTvvWaPWNRBPxk63ISvoEDYAhKD1W3jEzR3gCj-Sm9olBrWE0ZRIs1dkCCZn9eHTBYhnZ6Vf78cfkvti4r680PWNy9pta8k8EedrBs0/s1600/IMG_3715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3EWNpIOGifjVIB8fVxWYGU95O08_KNSg_bQDVmTvvWaPWNRBPxk63ISvoEDYAhKD1W3jEzR3gCj-Sm9olBrWE0ZRIs1dkCCZn9eHTBYhnZ6Vf78cfkvti4r680PWNy9pta8k8EedrBs0/s320/IMG_3715.JPG" style="cursor: move;" width="240" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> :) Yummm!</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpx6-AswpzEYvKHAnHgdD86FnQTogf_rGpAFnn2vHj7C8QLpyi0Ir_fDf6CbIu1LjZwVXY3u9eUdLU9T5guMS63-QnhbjIVW6hZTqLKYc3V8xqrpX5jH9yhYlGiiROvh8kFjANaZwieWS/s1600/IMG_3716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpx6-AswpzEYvKHAnHgdD86FnQTogf_rGpAFnn2vHj7C8QLpyi0Ir_fDf6CbIu1LjZwVXY3u9eUdLU9T5guMS63-QnhbjIVW6hZTqLKYc3V8xqrpX5jH9yhYlGiiROvh8kFjANaZwieWS/s320/IMG_3716.JPG" style="cursor: move;" width="240" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Aaaaaaaaaaaaand DESSERT!</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Two types of icecream: black and white sesame and raspberry. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">It was served on a bed of this interesting and seemingly indescribable cereal-like puffy, crumbly pastry that was honey-like in stickiness but also crunchy at the same time... It sounds weird, but it was oddly pleasing. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In the leaf funnels were toppings: black sesame, raisins and dried chopped cherries. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzk3FjgfpruPO9XaSwur90JFKNsI4M5jj2XRdBoNbGoucydjUrKING9euJ_lhBlDTz0BHcivUIZsINSjewbaKAUmN_sus5srOf4EQq0e6EBR4zRSWoUKgvt-RRbf4chz9jPwBc1TWSz6ZQ/s1600/IMG_3717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzk3FjgfpruPO9XaSwur90JFKNsI4M5jj2XRdBoNbGoucydjUrKING9euJ_lhBlDTz0BHcivUIZsINSjewbaKAUmN_sus5srOf4EQq0e6EBR4zRSWoUKgvt-RRbf4chz9jPwBc1TWSz6ZQ/s320/IMG_3717.JPG" style="cursor: move;" width="240" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Beautiful presentation, one again!</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0RYWyXtiyQGYP0TYdHiTcsNjf-TxX_9hvmuztC0_v74LgttN8Mj-h4wgfeWF-p439bmlF4ADxUz0oOh62G3oVyztWW-IX9YfQbAIjYaxdEInrEAWSWd7VHBodNELuWQ12_SAU0lYT3Ge/s1600/IMG_3720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0RYWyXtiyQGYP0TYdHiTcsNjf-TxX_9hvmuztC0_v74LgttN8Mj-h4wgfeWF-p439bmlF4ADxUz0oOh62G3oVyztWW-IX9YfQbAIjYaxdEInrEAWSWd7VHBodNELuWQ12_SAU0lYT3Ge/s320/IMG_3720.JPG" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> The foyer of the restaurant. </div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KvAddekABObnsuyo7ouA5KzDacP6e27hL1YFHy-I7jbA1Xa5iYSLMON6tL6gsh9ssYmmfPsy_Wwy-UXLJ8pjb3EUQP2XMWzWje3Styroly826sYBloXYvr_do0iDdRya0axj7Lt1wTzq/s1600/IMG_3721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KvAddekABObnsuyo7ouA5KzDacP6e27hL1YFHy-I7jbA1Xa5iYSLMON6tL6gsh9ssYmmfPsy_Wwy-UXLJ8pjb3EUQP2XMWzWje3Styroly826sYBloXYvr_do0iDdRya0axj7Lt1wTzq/s320/IMG_3721.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">The ceiling was studded with red lanterns.... very mystical and beautiful.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">So, that's it for right now... but definitely more to come. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">So much to eat, so little time!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-52025593596518594862010-11-30T19:59:00.000-08:002010-11-30T19:59:52.778-08:00CAKE<div style="text-align: center;"><span style="font-size: x-large;"><b>Cake!</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UIxJzPaXomaDChRFdFfSfmeeyx8lUSDu5YW-8mCGYvOYdQKqUBu8qbvVFfI61KiEz_VKY6pfXfY6SlwBgOkVOnwoNotryNoajSfWoXTa3fpS-1KkEy-r0JSPq4sIngNxMxwK5ukPEUVd/s1600/cake_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UIxJzPaXomaDChRFdFfSfmeeyx8lUSDu5YW-8mCGYvOYdQKqUBu8qbvVFfI61KiEz_VKY6pfXfY6SlwBgOkVOnwoNotryNoajSfWoXTa3fpS-1KkEy-r0JSPq4sIngNxMxwK5ukPEUVd/s320/cake_2.JPG" width="320" /></a></div><br />
I love cake.... And so do most people! <br />
<br />
I know its been a few days since Thanksgiving, but after that freakishly long Roast Goose post I decided to wait a bit more before doing the cake post... Since it might also be very long... and I didn't want to flood people with too much cookery... and my brain needed to rest.....<br />
<br />
But now I shall post about cake! Marvelous, marvelous CAKE.<br />
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<b>Things you will need:</b><br />
<br />
<u>For the cake:</u><br />
7 eggs, separated<br />
1 cup sugar + 2/3 cup sugar (you'll see why later)<br />
1 tsp cream of tartar<br />
1/2 cup softened butter<br />
1 cap-full of vanilla extract<br />
zest from 1 lemon<br />
1 1/2 tsp baking powder<br />
1 cup flour<br />
2 pinches of salt<br />
1/3 cup milk<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWe6J8Ner_CwWAH9MKFrAVycu3t4eNV-oLlgCNl3efB1KhWs1I3i8K2l223ul6hH6slQk3BT27WlbZTEUPRoprR-ihRk8n3taVjo7-SBclC9A01lOuQEqoMJwHaMSZ1q7z7Drwfg5H_tg/s1600/eggs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWe6J8Ner_CwWAH9MKFrAVycu3t4eNV-oLlgCNl3efB1KhWs1I3i8K2l223ul6hH6slQk3BT27WlbZTEUPRoprR-ihRk8n3taVjo7-SBclC9A01lOuQEqoMJwHaMSZ1q7z7Drwfg5H_tg/s320/eggs.JPG" width="240" /></a></div><br />
<u>Other things you may want:</u><br />
1 bag of fresh cranberries<br />
1/3 or 1/4 cup brown sugar<br />
1 cup of water<br />
1 container of heavy whipping cream (I forget how they measure them... so if you're buying it at the store, get the short container of whipping cream... though you may need more... So, I guess you could always use a large one, and use the extra for eggnog or to put in cocoa or something. But I'm getting off topic, and I'm not really sure that was at all helpful. Sorry, I don't really measure when I cook. The most important thing is that you have enough whipped cream to cover the cake)<br />
1 ripe pomegranate<br />
<br />
So, I wanted something that looked festive, since it's that time of the year. <br />
<br />
I decided on red and white, like Santa... or candy canes! That's why for the garnish I decided on cranberries and pomegranates. Their tartness can offset the whipped cream and enhance the flavor of the cake, which has the lemon zest in it. <br />
<br />
What to do first? I made the cake in one day, so I will go through my process as I multi-tasked. First I will list the steps to avoid confusion:<br />
<br />
1. Separating Eggs<br />
2. Cranberries + Cake Prep<br />
3. Back to Cake<br />
4. Cranberries, Cream and Pomegranate<br />
5. Cool Cake and Wait<br />
6. Assembly<br />
<br />
<b>1. Separating Eggs</b><br />
<br />
<u>You will need:</u><br />
7 eggs<br />
<br />
Separating eggs is a lot easier than it looks, but it's very unforgiving if you mess up. Make sure that you don't get any of the yolk into the whites because they will not foam up otherwise. <br />
<br />
Separating the eggs is easy. Crack the egg in half and then gently pour the yolk from one half to the other until the whites have slid away. <br />
<br />
Another way you can do it is to crack the egg open and tip it out into your hand. If you open your fingers a little, the whites slide off, and your left holding the yolk. I prefer the second way since it lessens the chance of the yolk being broken by the eggshell. <br />
<br />
Once the eggs are separated, set the whites aside and let them sit for about 30 minutes, or until they are room temperature. Cold egg whites take longer to whip up and also don't get as fluffy. <br />
<br />
Set the yolks aside as well.<br />
<br />
Remember to put both the whites and the yolks in big mixing bowls. <br />
<b><br />
2. Cranberries + Cake Prep</b><br />
<br />
<u>You will need:</u><br />
1 bag of cranberries<br />
1 cup of water<br />
1/3 cup brown sugar<br />
<u>Also: </u><br />
1 cup flour<br />
1 1/2 tsp baking powder<br />
2 pinches salt<br />
<br />
I always thought cranberry sauce was hard to make. To me, it was this mysterious concoction that came in a can and the fact that everyone seemed to get it in a can made it seem impossible to make. <br />
<br />
Not so. <br />
<br />
I was actually irked by how easy it was because for so long, I had thought it difficult. <br />
<br />
So, take your cranberries and wash them, then drain them. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8Dcv01RSbzxeccf8IKUM9ksm6_tty3z4omE67MIZ4WrCZ0gz9jZN6fK1Nz66PY0Qx68JGH0iHWCcLF-jtsDp-5wLubs8OKDh9j1vi9STngfozSR4w0ymAsAcbOCMWTgrxsEh_iPHmIkm/s1600/cranberry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8Dcv01RSbzxeccf8IKUM9ksm6_tty3z4omE67MIZ4WrCZ0gz9jZN6fK1Nz66PY0Qx68JGH0iHWCcLF-jtsDp-5wLubs8OKDh9j1vi9STngfozSR4w0ymAsAcbOCMWTgrxsEh_iPHmIkm/s320/cranberry.JPG" width="240" /></a></div><br />
Boil a cup of water and add in some brown sugar. I added two bars of brown sugar that we buy from the Chinese grocery store. It's actually very tasty and sometimes we eat it as candy :) All together it adds up to about 1/3 of a cup of sugar... perhaps less. <br />
<br />
I didn't wan the cranberry sauce too sweet. I wanted it there for the tartness. You may add more sugar if you like, or less if you so choose. <br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SFy_wBF5Ql9kGv5G0N-8ImET3ydz-btqzmqZFcSLEWae3v3LJbq9mwMM0b1G-NxMxwNubpun7FKQrtjnACW4Pqt5tPaEwD2c7yfuIIcT_2WnrxILW9Pwi_l4sjYjLj9sk9Ss3eUiCDXW/s1600/sugar_boil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SFy_wBF5Ql9kGv5G0N-8ImET3ydz-btqzmqZFcSLEWae3v3LJbq9mwMM0b1G-NxMxwNubpun7FKQrtjnACW4Pqt5tPaEwD2c7yfuIIcT_2WnrxILW9Pwi_l4sjYjLj9sk9Ss3eUiCDXW/s320/sugar_boil.JPG" width="320" /></a></div><br />
Once the sugar has dissolved and the water is boiling, add your cranberries. They will soon begin to make a popping noise, and their skins will burst. Stir them frequently, until the berries disintegrate and everything is saucy. This doesn't really take long. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqF-AwEuKwrnY47R3adTn1CldwomJ5L78mWFM_Cwee3aCu0NOSQt5Fi9M5NB_dKouKHjuDmH0JT5K-rptMDN5USjtRilj6-Pov3xVMSZ4htpBWKTfURZU4JWbwpkztET9_sYs1m3hrX_m/s1600/cranberry_split.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqF-AwEuKwrnY47R3adTn1CldwomJ5L78mWFM_Cwee3aCu0NOSQt5Fi9M5NB_dKouKHjuDmH0JT5K-rptMDN5USjtRilj6-Pov3xVMSZ4htpBWKTfURZU4JWbwpkztET9_sYs1m3hrX_m/s320/cranberry_split.JPG" width="320" /></a></div><div style="text-align: center;">They're starting to pop!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUFJVmesx_yNM_Qdz-xwzdD6rOyZZjcC0aS6QSkxqCHCEO5qrd59DkfN7YRcPlqdpRYlHhobOlrAb5qtVekHKl3yIKHr5l-0k4BTF1Yr2DsazAPDY_JsBdQEQz8alOnNApir1bWON1m9P/s1600/cranberry_cook.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUFJVmesx_yNM_Qdz-xwzdD6rOyZZjcC0aS6QSkxqCHCEO5qrd59DkfN7YRcPlqdpRYlHhobOlrAb5qtVekHKl3yIKHr5l-0k4BTF1Yr2DsazAPDY_JsBdQEQz8alOnNApir1bWON1m9P/s320/cranberry_cook.JPG" width="320" /></a></div><div style="text-align: center;">It's pretty easy... O.o</div><div style="text-align: center;"><br />
</div>Set this aside until your ready to use them later. Keep them in the pot. <br />
<br />
To speed things along when you make the cake mix, sift the flour, baking powder and salt together in a bowl. <br />
<br />
<b>3. Back to Cake</b><br />
<br />
<u>For the meringue, you will need: </u><b><br />
</b><br />
7 egg whites<br />
1 cup sugar<br />
1 tsp cream of tartar<br />
<u>For the batter, you will need:</u><br />
7 egg yolks<br />
2/3 cup sugar<br />
<br />
1/2 cup softened butter<br />
1 cap-full of vanilla extract<br />
zest from 1 lemon<br />
<div class="separator" style="clear: both; text-align: center;"></div>the flour/baking soda/salt that's been sifted<br />
1/3 cup milk <br />
<br />
Back to the cake!<br />
<br />
By now, the whites should be room temp. If not, wait a little while longer. <br />
<br />
Also, have a spatula handy to scrape the sides of the bowl if you need to. Preheat your oven at this point too. Set it to 350F.<br />
<br />
Measure out about 1 cup of flour and mix in the cream of tartar with it. Have it set aside in a small bowl or measuring cup for easy pouring. <br />
<br />
When making a meringue, it's easiest to make it with room temp. egg whites. If you add the sugar in the beginning it'll take a lot longer to fluff up. Add the sugar gradually after the whites have been whipped up and start being able to hold their shape. <br />
<br />
Start whipping the whites at medium speed, or high speed. I don't really think it matters too much, since the main goal is to introduce air into the whites, to get them all fluffy. Without sugar, the whites look very foamy and a little transparent. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbg3bTQR6vKEvrQprj-TgXbvWRlHv9ysLYwi8ltmJzZtlTTY7iheXRPiuv4BbWCv4OdOqDiE28EeNNL4WLembvQZwluGbhqDtkhfLQhn8lUxDw286W0xDQsaG-mAS17PoqpuoRkrMiJe8k/s1600/eggs_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbg3bTQR6vKEvrQprj-TgXbvWRlHv9ysLYwi8ltmJzZtlTTY7iheXRPiuv4BbWCv4OdOqDiE28EeNNL4WLembvQZwluGbhqDtkhfLQhn8lUxDw286W0xDQsaG-mAS17PoqpuoRkrMiJe8k/s320/eggs_1.JPG" width="320" /></a></div><div style="text-align: center;">Egg whites sans sugar.</div><br />
As they begin to froth up more and be able to hold their shape, gradually add in the sugar and cream of tartar. Adding the sugar like this helps it get incorporated and dissolve. The eggs are fluffy at this point, so adding the cream of tartar helps keep it like that. After you introduce the sugar, the consistency of the meringue changes and looks opaque.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNbmcNenCk6_IeO6vuV-GnlkjE1ktnAP5RHyRKIVX1GhZ3Zp2tE91bjUUhMaiEllRCRw903vW9_1J8J0dAkc9_tAD0aLB5pNBOFb44T8E7v1LUmiaztO_nJ3MrKN4hCW6JmUPzLHFr1Eo/s1600/eggs_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNbmcNenCk6_IeO6vuV-GnlkjE1ktnAP5RHyRKIVX1GhZ3Zp2tE91bjUUhMaiEllRCRw903vW9_1J8J0dAkc9_tAD0aLB5pNBOFb44T8E7v1LUmiaztO_nJ3MrKN4hCW6JmUPzLHFr1Eo/s320/eggs_2.JPG" width="320" /></a></div><br />
Keep whipping the eggs until they are very stiff that they make tiny, stiff peaks. They'll also hold the impressions of the mixer and be thick enough that you can hold the bowl upside down (be careful when you do that, by the way). If you can still feel grains of sugar, keep mixing until they disappear. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTF2e13XyKMmUSBy0R7VCIJMrgmr90HSpgGDayqf2NGna60xglHGRd1uhPMcFDK1Fn8q1QU_ZUiN60VJepPT2ThC3Bi6_gEScD3tVh_N3Szal19eoHybefE9dJNMMrvc8rCH-NBZYKi22I/s1600/eggs_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTF2e13XyKMmUSBy0R7VCIJMrgmr90HSpgGDayqf2NGna60xglHGRd1uhPMcFDK1Fn8q1QU_ZUiN60VJepPT2ThC3Bi6_gEScD3tVh_N3Szal19eoHybefE9dJNMMrvc8rCH-NBZYKi22I/s320/eggs_3.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJfZ5Zvd0HOtzlwyg0oQMp1t3UW_0JMgRmvh8IqSzOREhy8-OwY0Rq2JvYEvWLOy6WJe8LI5S6Cm-BFhQcSdeElkm5UhCOFeH7YTJ32g8QJfpXu61VQsEuXK8ub4KbRiuqUGbP915JC5o/s1600/eggs_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJfZ5Zvd0HOtzlwyg0oQMp1t3UW_0JMgRmvh8IqSzOREhy8-OwY0Rq2JvYEvWLOy6WJe8LI5S6Cm-BFhQcSdeElkm5UhCOFeH7YTJ32g8QJfpXu61VQsEuXK8ub4KbRiuqUGbP915JC5o/s320/eggs_4.JPG" width="320" /></a></div><div style="text-align: center;">They should look like this!</div><br />
Now that your meringue is done, time for part two of the batter. <br />
<br />
Add the butter and the remaining sugar to the yolks and whip them with the electric mixer until fluffy and light yellow in color. Add in the vanilla and the lemon zest, and mix a little more. <br />
Gradually add in the flour and milk and mix until just incorporated.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkF59yNNxsPYigCu50mwAY-Oiqqkfkenh1Qucbl2gGX5tmuLDCTxCMCi1oj-Kav9ftOsa3_0TzcbbczSmbzfC0sNNJaYvxFD1FT_dkhGiob3qrhsWwqONHOzVtLMbvzHPNB0lVItPKqGJC/s1600/yolks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkF59yNNxsPYigCu50mwAY-Oiqqkfkenh1Qucbl2gGX5tmuLDCTxCMCi1oj-Kav9ftOsa3_0TzcbbczSmbzfC0sNNJaYvxFD1FT_dkhGiob3qrhsWwqONHOzVtLMbvzHPNB0lVItPKqGJC/s320/yolks.JPG" width="320" /></a></div><div style="text-align: center;"> See, it turns lighter and a little fluffy.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRspmvdMr1J1w1zil_iBOtwfWVGZ3w5iSHk1OPbZ3fblcHJbUiFGMYySG8jkyMBvtkoAJSfbKYqhUHwiZzVCXD0Zy0AHpJkaHyM4z_Ef4RdYpMFslfTSMG7r-eVvHgUjKCgy1Zb7n5Wtt/s1600/yolk_vanilla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRspmvdMr1J1w1zil_iBOtwfWVGZ3w5iSHk1OPbZ3fblcHJbUiFGMYySG8jkyMBvtkoAJSfbKYqhUHwiZzVCXD0Zy0AHpJkaHyM4z_Ef4RdYpMFslfTSMG7r-eVvHgUjKCgy1Zb7n5Wtt/s320/yolk_vanilla.JPG" width="320" /></a></div><div style="text-align: center;">Zest and vanilla added. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEXFc93YF6akz_lBl-cYaZ5dE_dfTFCI-Wc8Oc2ZfBiR-7UWlALqzUHwqgSMWX7sewHwET1ufg5WFLa3M00rtwQzyx6dxBG-qpbP51LNLKT5ZwG28Vu2VlZMx7l5Ltr3d7FSf8JcESEpb/s1600/yolks_flour.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEXFc93YF6akz_lBl-cYaZ5dE_dfTFCI-Wc8Oc2ZfBiR-7UWlALqzUHwqgSMWX7sewHwET1ufg5WFLa3M00rtwQzyx6dxBG-qpbP51LNLKT5ZwG28Vu2VlZMx7l5Ltr3d7FSf8JcESEpb/s320/yolks_flour.JPG" width="320" /></a></div><div style="text-align: center;">Flour added. The less lumpy, the better.</div><br />
Now for the delicate part. Fold the meringue into the batter. This is most easily done when you add the lighter batter to the heavier; in this case, add the meringue a spatula-full at a time to the yolk-batter. When you fold the meringue in, do it very gently, as to preserve the bubbles. Put the meringue on top, then gently cut it down vertically through both mixtures, down the bottom of the bowl and up the side. Turn the bowl each time you do this. Keep doing this until all the meringue is mixed with the batter and it has a pale yellow color.<br />
<br />
I forgot to photograph the folding... D:<br />
<br />
Carefully pour this mixture into a bundt cake pan that has a removable center part. Make sure the pan in ungreased. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSavECRS4N5ObA-L8y6ip7uY9b3R30FEPUYPv74EWOVTtH9SH1b-jETG8Oy2UTNl2FETZ5WLFsjiHlkbiuqPbC7x3QY6iqb_80aCZuwVL6VCW8YQ5MDGv0C_G-5VLqhtr1Axsfa2KvPRAy/s1600/batter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSavECRS4N5ObA-L8y6ip7uY9b3R30FEPUYPv74EWOVTtH9SH1b-jETG8Oy2UTNl2FETZ5WLFsjiHlkbiuqPbC7x3QY6iqb_80aCZuwVL6VCW8YQ5MDGv0C_G-5VLqhtr1Axsfa2KvPRAy/s320/batter.JPG" width="320" /></a></div><br />
Pop your cake into the oven and bake for about 45mins to an hour. be very careful about checking the cake for done-ness, since it can deflate fairly quickly. Don't take peeks at it as it bakes!<br />
<br />
<b>4. Cranberries, Cream and Pomegranate</b><br />
<br />
<u>You will need:</u><br />
The cranberries<br />
The cream<br />
The pomegranate<br />
<br />
Back to the cranberries! <br />
<br />
Take the pot with the cranberry sauce in it and add in about half a cup more of water and stir it into the sauce. Then, put it all in a blender and puree it. Strain this mixture, and set aside the pulp in a small bowl. We'll need it later. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wovVUTf1wbO0JEkbajWjWTGiUjcEhfBT0XSoufWFFGG5R6Gk6OuLoibSBUitniVLd0blGkP3L1iGYm_h332Zh2SjMwtpQFhM8p6QSOCNOl5NJONakus3P7Yw2Ha4qspoJbErEPsIq9z0/s1600/cranberry_blend.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wovVUTf1wbO0JEkbajWjWTGiUjcEhfBT0XSoufWFFGG5R6Gk6OuLoibSBUitniVLd0blGkP3L1iGYm_h332Zh2SjMwtpQFhM8p6QSOCNOl5NJONakus3P7Yw2Ha4qspoJbErEPsIq9z0/s320/cranberry_blend.JPG" width="240" /></a></div><div style="text-align: center;">It's a little steamy because I added hot water.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFk8xqkBQXjXEhJW9kuNA7GhnhiJ8jhPWGUWuZZYoVzyo3_mi7sVgTHqOGWXFwlhPMLCAsPe0tockDhUGWwt_p2Or6r4Hg65_4dpCruhv0CP736j1hTVQ2nUX7O-zlSjCavFTGoGO6PbC/s1600/cranberry_strain.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFk8xqkBQXjXEhJW9kuNA7GhnhiJ8jhPWGUWuZZYoVzyo3_mi7sVgTHqOGWXFwlhPMLCAsPe0tockDhUGWwt_p2Or6r4Hg65_4dpCruhv0CP736j1hTVQ2nUX7O-zlSjCavFTGoGO6PbC/s320/cranberry_strain.JPG" width="320" /></a></div><br />
Return the strained sauce to the pot and boil until the volume is reduced by 1/3.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtRePzVTGSSHaFpRLLTNrZQCB-R2U-uTqeaKLSkcqaGnT_WDy7IlYtqQ-JiV9-owuG04LPoe7Kj_Z790TCc88_q7-hDR9Gl3lsbGoBchJdhuDsR2zxnLTI6USZfI3nY8e77cu552TKFnh/s1600/cranberry_reduction.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtRePzVTGSSHaFpRLLTNrZQCB-R2U-uTqeaKLSkcqaGnT_WDy7IlYtqQ-JiV9-owuG04LPoe7Kj_Z790TCc88_q7-hDR9Gl3lsbGoBchJdhuDsR2zxnLTI6USZfI3nY8e77cu552TKFnh/s320/cranberry_reduction.JPG" width="320" /></a></div><br />
Take a large bowl (preferably metal and chilled) and pour in the heavy whipping cream. Whip it until firm. I didn't bother adding any sugar, since the cake is sweet enough. Cover this and set it in the fridge. <br />
<br />
Take the pomegranate and wash it thoroughly. Score the sides, and carefully pry it open. I recommend wearing a black shirt while doing this, so even if you do get some pomegranate juice on you, it won't be that noticeable. Remove the seeds and set these aside as well. <br />
<br />
<b>5. Cool Cake and Wait</b><br />
<br />
I also forgot to take pictures for this part, as well... I need to get better about that...<br />
<br />
When the cake is done, take it out and set it upside down. Be very sure that the cake is cooked through, otherwise the middle will plop out and you will be sad. I know I was....<br />
<br />
You can place it on a bottle top, through the middle-hole or you can just leave the oven open and set it on one of the racks. Let it cool for about an hour or two till it's room temperature to the touch. <br />
<br />
When you're ready to remove the cake take a knife and gently run it around the outer edge of the pan. Remove the cake from the outer portion of the pan, and run the knife along the bottom and then around the middle. Gently tip upside down onto a plate. <br />
<br />
<b>6. Assembly</b><br />
<br />
<u>You will need:</u><br />
Paper towels (a few of them damp, it helps a lot)<br />
Cake decorating bags and icing tips<br />
Brush (the silicone ones are pretty nice, the more I use them, the more I like them)<br />
Cake-icing tool (or something very long and flat that you can even out the whipped cream)<br />
Cranberry pulp<br />
Cranberry sauce<br />
Whipped cream<br />
Pomegranates<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-7uAzx-p5J2pLbnptPnxfqte2q9Hu8a40ULVwLHRXbqB8WYxnka8al7ma4UySDG5H0NCadqp66b3vREYtP9hjcdeH11DCIwIkTFKXLSsPqdivV2MpiEFKgvfVDiYsI5cp8cqlItzcUA44/s1600/IMG_3443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-7uAzx-p5J2pLbnptPnxfqte2q9Hu8a40ULVwLHRXbqB8WYxnka8al7ma4UySDG5H0NCadqp66b3vREYtP9hjcdeH11DCIwIkTFKXLSsPqdivV2MpiEFKgvfVDiYsI5cp8cqlItzcUA44/s320/IMG_3443.JPG" width="320" /></a></div><div style="text-align: center;">Most of the stuff I listed is pictured here.</div><br />
Clear away any crumbs on the plate that you have the cake on. <br />
<br />
In a small pot, boil the cranberry pulp until bubbly. You can even add a little sugar to this, since it's going to be a glaze for the cake. Adding a little more sugar will make the pulpy mixture a little more thick, and help seal the cake better. You can also add a couple spoonfuls of jam, if you'd like. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhHAa5E1x7Q8XdGCkT8RHHJ1H49OGD-1cluwteFiV8-sM11CEQaTjjY3oUDC2SCBChqdI_-7pmU76O1qiPEeYib87VLL-9uT6y1PecGua4t3TN3X-yDrbY-SKvWsLcFdFIllcBmUs2juJ/s1600/decoration.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhHAa5E1x7Q8XdGCkT8RHHJ1H49OGD-1cluwteFiV8-sM11CEQaTjjY3oUDC2SCBChqdI_-7pmU76O1qiPEeYib87VLL-9uT6y1PecGua4t3TN3X-yDrbY-SKvWsLcFdFIllcBmUs2juJ/s320/decoration.JPG" width="320" /></a></div><br />
Glazing the cake it a good idea because it helps seal in little crumbs so they don't come off while you decorate the cake and it also acts as a buffer to additional moisture, so your cake won't get too soggy. <br />
<br />
Once the mix is bubbly, remove it from the heat and brush it onto the cake. It's easiest to do this when the mixture is still hot. You don't have to use all the mixture, but make sure that you didn't miss any spots. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSccfwg1GyiCHhP6Ju4PoLC_L_VshicT5FFLjRsPE5Mu-cPoaxE9dm9_VznG3HgEzlQdrEMsu2mp-SLwhP1v4UvYEK6FulRCTSEMnUfpi_UhbgZhycVRV7t4J244LmGH7mI1cr2KMKBsD4/s1600/decoration_glaze.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSccfwg1GyiCHhP6Ju4PoLC_L_VshicT5FFLjRsPE5Mu-cPoaxE9dm9_VznG3HgEzlQdrEMsu2mp-SLwhP1v4UvYEK6FulRCTSEMnUfpi_UhbgZhycVRV7t4J244LmGH7mI1cr2KMKBsD4/s320/decoration_glaze.JPG" width="320" /></a></div><br />
Let this dry for about 10-15 minutes. Clean up the edges of the plate too!<br />
<br />
From here, you can do your own thing and decorate it however you like. This is what I did:<br />
<br />
I spread on a layer of the whipped cream over the cake. It helps to work from the top down; once you smooth out the top, work on the sides. After I was done spreading the whipped cream, I cleaned off the edges of the plate with a damp paper towel.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9EIt4BF4kdnmgnfdYNHHEdzK_oIH-5b1vNRU5HwHfy7BMiH0AChRG31ZmTTeqTBkKTDW0b58gFrSWdVBtWftxxFae8HjOd9fh57WoEffxWYJhbumd3unnjs9nuF_CHQNcOwUG3WBuloi/s1600/decoration_bag.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9EIt4BF4kdnmgnfdYNHHEdzK_oIH-5b1vNRU5HwHfy7BMiH0AChRG31ZmTTeqTBkKTDW0b58gFrSWdVBtWftxxFae8HjOd9fh57WoEffxWYJhbumd3unnjs9nuF_CHQNcOwUG3WBuloi/s320/decoration_bag.JPG" width="240" /></a></div><br />
When using the decorating bags, it helps to fold part of it over your hand before you start filling it. This makes it easier to twist up and helps avoid any unnecessary mess. When decorating a cake, I like to try out the nibs before I start on the actual cake. A little practice before going onto the final is good <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTJZqtefwq-f3lZ3gCFl_MyXFUWthveVPndqPqHKdUUWQW7HATlluMhcPFjy_A0tS6Mzf3Pqq5RECYv4puoLXxOwG4By69-TRwIkXgNn8g7XtAQPRpseA_vijogPjABW5EvbvuI9eR_Hz/s1600/decoration_test.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTJZqtefwq-f3lZ3gCFl_MyXFUWthveVPndqPqHKdUUWQW7HATlluMhcPFjy_A0tS6Mzf3Pqq5RECYv4puoLXxOwG4By69-TRwIkXgNn8g7XtAQPRpseA_vijogPjABW5EvbvuI9eR_Hz/s320/decoration_test.JPG" width="240" /></a></div><br />
I spread the cranberry sauce onto the sides and used the pomegranate seeds on the top. When placing the seeds on top, I used a small spoon because dropping it on with my hands was just too unpredictable. You get a lot more control with a spoon. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNyNSxzxK4wRI6I0nTEMcAI6vzx7sKXIGfO1wUQuzPdofzE5pEEUi0pUB9j10Mk8zhcGWw2kRpC1qeURmD4jr5f4SFBaAx1vqTq1zMvppZSoxtupgSo-d2iuMXydU-1ARwTTRDyn-w9x5/s1600/decoration_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNyNSxzxK4wRI6I0nTEMcAI6vzx7sKXIGfO1wUQuzPdofzE5pEEUi0pUB9j10Mk8zhcGWw2kRpC1qeURmD4jr5f4SFBaAx1vqTq1zMvppZSoxtupgSo-d2iuMXydU-1ARwTTRDyn-w9x5/s320/decoration_2.JPG" width="240" /></a></div><br />
After you're done decorating, pop the cake in the fridge to let everything firm up. About 30-45 mins later it's ready to eat!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Mi4DMoF6k1jvA4Btx6xb3WpH3nRHY374dDQB-0RBPHgC4vuWsIBKLzTPKYQvNSqGsnYKIC6Whw0iAx3CmoZagFXSfOQK7kBnC0_j2XDUynZpbRUoaCqoaRCv6y2A21sh83cVs6MOumTX/s1600/cake_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Mi4DMoF6k1jvA4Btx6xb3WpH3nRHY374dDQB-0RBPHgC4vuWsIBKLzTPKYQvNSqGsnYKIC6Whw0iAx3CmoZagFXSfOQK7kBnC0_j2XDUynZpbRUoaCqoaRCv6y2A21sh83cVs6MOumTX/s320/cake_3.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: large;"><b>Enjoy!</b></span></div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com1tag:blogger.com,1999:blog-6018832883548060158.post-24294766569536561422010-11-26T17:04:00.000-08:002010-11-26T17:04:32.608-08:00Thanksgiving: Roast GooseOh, how I love the holidays... And one of the best things about the holidays is the food, of course!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIAIHK0vFymvEFH9FQwtNcQp3_2dNEs795FZmQQOE3teQedRBVm3BEJzPPNLJK1tWeABqkYKZ8Nj9yfULWOcatJa8PCaHUjGE6NYsBC8J7dqpcYCMtmsZImOKPzoWLkQO9QGFOE2xOjEm/s1600/final.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIAIHK0vFymvEFH9FQwtNcQp3_2dNEs795FZmQQOE3teQedRBVm3BEJzPPNLJK1tWeABqkYKZ8Nj9yfULWOcatJa8PCaHUjGE6NYsBC8J7dqpcYCMtmsZImOKPzoWLkQO9QGFOE2xOjEm/s320/final.JPG" width="320" /></a></div><div style="text-align: center;"> Our Goose this year! :D</div><br />
<br />
For the past 3 years, I've made a Turducken for Thanksgiving. It was a hulking monstrosity of a boneless chicken stuffed in a boneless duck then stuffed in a boneless turkey and weighed about 35lbs. Of course, while at college we had a HUGE Thanksgiving potluck with everyone who stayed at school for the holiday; so with 30+ people, a Turducken was a good option.<br />
<br />
THIS year, however, is the first Thanksgiving I'm at home in four years. It's just our little family group, so a Turducken is overkill, as is a whole turkey. After all, we're only feeding five.<br />
<br />
So this year, I tackled a goose. I've never made a goose before, and Dad seemed pretty into the idea. We wanted to do it in the Cantonese style, filled with aromatic spices and with fiery red skin.<br />
<br />
After looking online for a while, it seemed to prepare it in the traditional manner took a lot of prep work. Since the goose is a water bird it has a lot of fat. Steps are taken to help drain the fat from the fowl, but not so much that it's dry and tough.<br />
<br />
The first thing we did was acquire a goose. Where to find a goose? WholeFoods, actually. It was a lot simpler to find a goose than I thought, since it's not commonly eaten in the US, but lo and behold, it was not. However, goose is a little pricey, so a duck would work equally well for this recipe. <br />
<br />
Now that we had to goose, a plan was set up:<br />
<br />
1. Brine<br />
2. Dry<br />
3. Sewing and other stuff<br />
4. Marinade and more sewing<br />
5. Trussing<br />
6. Blanching<br />
7. Glazing and more drying<br />
8. Cooking<br />
9. Un-stitching<br />
10. EATING<br />
<br />
Okay... so, first thing's first:<br />
<br />
<b>Brine:</b><br />
<br />
You Need (this is a super simple brine, to get fancier, add stock and/or herbs):<br />
- A really big pot/bowl/container<br />
- About a cup of salt<br />
- Water (just enough to cover the bird) <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbln1sGBbDjQcjn73UB1VBa5tfapoPXpl7RnJJQVVrcSdZSVcHmsMe5FnQ1gDPnMOgYzNQ-u4evzvNfyC_aGT7GrZey2y4nTyOkcpsQk-SBUsIAukL09cfhO2ZIo-inBFvtr1qY688BhLJ/s1600/brine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbln1sGBbDjQcjn73UB1VBa5tfapoPXpl7RnJJQVVrcSdZSVcHmsMe5FnQ1gDPnMOgYzNQ-u4evzvNfyC_aGT7GrZey2y4nTyOkcpsQk-SBUsIAukL09cfhO2ZIo-inBFvtr1qY688BhLJ/s320/brine.JPG" width="240" /></a></div><div style="text-align: center;">I used a very large pot for this. Be careful when carrying it!</div><br />
Soaking the bird in brine is a good idea to do the night before. In this case, it's 2 nights before.<br />
<br />
Before going to bed, I prepared the bird to be soaked in brine.<br />
<br />
When you unwrap the goose, there is a lot of fat in the back cavity of the bird. This is where their fat glands are located that the geese use to groom themselves and waterproof their feathers. while useful in life, not so useful for us. You can easily pull out these large chunks of fat, or cut them out if you so choose.<br />
<br />
Also, remove the giblets and set them aside, or freeze them or cook them for a snack... we actually haven't done anything with them yet, so they're in the freezer.<br />
<br />
Place the goose in the large pot/container and fill it with water about half way. Then, dissolve the salt in hot water. Since there is a lot of salt, add in the water and mix it around until part of it dissolves. Pour off the dissolved water, and repeat this process until all the salt has been dissolved. Doing this doesn't really take that long.<br />
<br />
Once you've added the salt, add more water until the goose is fully covered by water. Swirl the water a bit, to make sure the salt it evenly incorporated into the water. <br />
<br />
Cover and let sit in the fridge overnight. <br />
<br />
The salty water will create a nice, juicy goose and help season the meat a little bit. <br />
<br />
Oh, and why brine the bird, you may ask? It helps make the meat juicy and the salt soaks into the meat, which helps impart flavor into the goose.<br />
<br />
<b>Drying:</b><br />
<br />
Drying the bird is important, since this is going to be roasted in the oven. If there's too much moisture it'll get soggy and the skin will be limp and less appealing. <br />
<br />
So, the next morning, take the bird out of the brine (dump the brining water, you're not gonna need it). You can put the bird on your roasting rack, since it'll be suspended above the pan and the water can drip off the bird. If you put the rack at an angle, it'll help the water drain off more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy8USyxLOZfv1DnxPPn9twYOZ-NkQPd1eTH0Vis8PICGgvaLSfq7CNQWWlXr-p39mmCa0X0tvElmx3JMjf-YRVbRBXYeWook9fI04flV69HiUh8JkccStvQtgGN7rSHyy7xjQh53fjb1Sg/s1600/pan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy8USyxLOZfv1DnxPPn9twYOZ-NkQPd1eTH0Vis8PICGgvaLSfq7CNQWWlXr-p39mmCa0X0tvElmx3JMjf-YRVbRBXYeWook9fI04flV69HiUh8JkccStvQtgGN7rSHyy7xjQh53fjb1Sg/s320/pan.JPG" width="240" /></a></div><div style="text-align: center;"> Roast rack and pan. Very convenient!</div><br />
Return the goose, rack, pan and all, to the fridge for a few more hours (um, I left it from 12 in the afternoon till the evening sometime... I can't rightly remember, since I took a nap before.. but it was drying for at least 4 hours) to let it drain and dry. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClTcGvUUFThcts_LwfZo2a9FImX9CkOW1p7hm1ybMEFr0oRg69cJrNKTbf8E7r6nYHFGdsIbJwt1EKaadtN9ZW2WoqR7GvbrDfTyRPeFX8wjE2A7_iIgvdSs6-Od3SFrlGXNowLFUjmnl/s1600/drain.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClTcGvUUFThcts_LwfZo2a9FImX9CkOW1p7hm1ybMEFr0oRg69cJrNKTbf8E7r6nYHFGdsIbJwt1EKaadtN9ZW2WoqR7GvbrDfTyRPeFX8wjE2A7_iIgvdSs6-Od3SFrlGXNowLFUjmnl/s320/drain.JPG" width="320" /></a></div><div style="text-align: center;">Drying....</div><br />
Also, take this opportunity to remove any bits of feather left on the goose. It might sound/look gross, but sometimes the end bits of the feather get stuck in the skin. the easiest way to pluck these is with needle nose pliers. Tweezers are okay, but they don't have the grip that the pliers do. Since geese are fatty birds, the oil makes tweezers harder to use. Just make sure that you clean the pliers very well. With very hot water.<br />
<br />
<b>Sewing and other stuff:</b><br />
<br />
Okay, so now that the goose is dry and feather-free, it's time to sew it up. Why sew? Because the marinade goes inside the goose! Therefore, sew it well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQlYEObpk38OsT0IBm_x59qkRfq8PMUfn-xnxCDeIToiEzzfEknvvLkiuH9HMdPJcYKZYKuNjL_w_-1OOzP4-o5HJX4T7d4Ojs3BXh4QyvN8xuTsw92jc8XQ4KK65Z1pbOun0OsmzeW9p/s1600/sew.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQlYEObpk38OsT0IBm_x59qkRfq8PMUfn-xnxCDeIToiEzzfEknvvLkiuH9HMdPJcYKZYKuNjL_w_-1OOzP4-o5HJX4T7d4Ojs3BXh4QyvN8xuTsw92jc8XQ4KK65Z1pbOun0OsmzeW9p/s320/sew.JPG" width="320" /></a></div><br />
Things you need:<br />
- Large sewing needle<br />
- Spool of thread. Any color is fine. <br />
- Thimble<br />
<br />
Here, I have a ridiculously large needle, used for embroidery thread or yarn, hence why it is so large. This is far easier to use than the trussing kits they sell at the grocery store, because it's easier to thread, you can control the length of the string more easily, since you have more on hand, and the needle is far sharper than a skewer. The thimble is also important. Again, since geese are greasy the thimble will help you grip the needle, even if your hands get oily.<br />
<br />
When reading up on how to make the goose, it usually only called for sewing up the bottom cavity, since in Hong Kong and China birds are commonly served with the neck and head still attached. Well, seeing as we're in the US and birds are served neck-and-headless, we have to sew up two cavities.<br />
<br />
Before you do that, though, there are a couple things to take care of. First of all, the drier the bird, the easier this will be, so make sure you pat the bird as thoroughly as you can with paper towels. <br />
<br />
The first thing you need to do is take a good looks at both openings of the bird, and assess if there is enough skin to cover each side when you sew it up. The neck-side opening was insufficient, due to the fact the neck stump stuck up out of the cavity a bit and also, the wish-bone was in the way.<br />
<br />
You will need:<br />
- A very sharp paring knife.<br />
- Perhaps band-aids, just in case (I ended up needing one, so best be careful)<br />
- Something to help prop the bird up (it'll help free up your hands, so you have more control when you do this. It's a lot harder if the bird is not vertical and stable)<br />
<br />
You want a short, sharp blade for this. It's a lot easier to maneuver around the bone this way, so you can cut closer and leave more meat intact. <br />
<br />
First, take out the wishbone, located at the very top of the sternum. It's pretty easy to remove. Take hold of the area between the neck and the wish-bone with one hand, so you have better stability. Run the knife along the edges of the bone, keeping as close it it as possible. It's kind of tracing all along the bone, in wide strokes to cut the meat from the bone. When the prongs are separated from the body, you can give it a bit of a twist and one or two small cuts and it pops right out.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-heeyume3uySC17p3a-v7xasYr27t7Fdvae1IV14h572p0KgnciR4u3G3dmEZITsVkOQxhPGcYyNs-AD6WmaL808FwmqP3BZi7XiC13Q2VONWsw6VKw7WdB6AXEJmlYCqwn6egpoJlR6z/s1600/debone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-heeyume3uySC17p3a-v7xasYr27t7Fdvae1IV14h572p0KgnciR4u3G3dmEZITsVkOQxhPGcYyNs-AD6WmaL808FwmqP3BZi7XiC13Q2VONWsw6VKw7WdB6AXEJmlYCqwn6egpoJlR6z/s320/debone.JPG" width="320" /></a></div><div style="text-align: center;"> It looks weird... but this is part of the wishbone that I have my finger hooked around. </div><br />
Secondly, I have to remove a bit of the neck. You want to be able to sew up the skin around it, so make sure that when you trim down the neck it comes below the top of the cavity. It's hard to find the edges of the vertebrae by feel, so just make and incision where you want to. Slowly and carefully cut around the flesh until the central bones and tendons are exposed. Cut the tendons and then carefully wedge the knife in between two vertebrae and make small slicing motions until it comes off. Make sure to be very careful about not cutting the skin. <br />
<br />
It's easiest to do this when one hand holds the bird, and the other has the knife and makes as little contact with the skin and meat as possible. You want your knife-wielding hand to be more oil-free as to avoid slipping and perhaps accidentally cutting open your knuckle.... which happened. You have been cautioned.<br />
<br />
This may seem weird, but now we separate the skin from the flesh. Traditionally, this is done by pumping air into the goose, via the neck, but since there is no neck you can either use your hands or a chopstick to separate the skin from the breast and back. Don't bother with the legs or wings. <br />
<br />
Okay, so once that bit is done it's time to sew. Take the thread and measure out how much you will need plus 5 inches; now unspool about 8X that amount. Hold the sting by each end, and fold it over. Fold it again. Now run it under a few drops of water, so the threads stick together. Thread it through the needle and tie both ends together. You'll end up with a thick thread, that's just as good as trussing twine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2QULr2BWIKN6AfqkTZzfGFr2vnfBdzilXbMSZsD8-RGOlA1BokBCUvj2WgJrGdNQRq62wlt9wHhX6sqkGffDtKRDRry8-4lGY5dCGIQRjnzaM2uXvB7ZkZkuzghanMA2_T5FUeYx86vG/s1600/sew_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2QULr2BWIKN6AfqkTZzfGFr2vnfBdzilXbMSZsD8-RGOlA1BokBCUvj2WgJrGdNQRq62wlt9wHhX6sqkGffDtKRDRry8-4lGY5dCGIQRjnzaM2uXvB7ZkZkuzghanMA2_T5FUeYx86vG/s320/sew_1.JPG" width="320" /></a></div><div style="text-align: center;"> The thread's been folded over a few times, so you can see how thick it's gotten.</div><br />
Sew up the neck cavity very tightly.<br />
<br />
After you do that, lightly poke the goose all over with the tip of the needle. Do it at an angle and very softly. You want to break the skin, but not poke deep enough to kit the meat. Doing this will allow more fat to drain from the skin, but leave the meat moist. <br />
<br />
<b>Marinade and more sewing:</b><br />
<br />
Now, it's time to make the marinade for the inside of the bird.<br />
<br />
I never really measure when I cook, so adjust as you see fit.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgrRtsl8Z7VyhjMyzdM4FXV8AdVAeLPNXZecv9xO1HAHFedYwnMUIwkKgplbjxCbdlha0D8No9y8nZaoFAZFdlZZbFND7JfVNoqfqBxJ3zUegckGjV0XneICL16xmGb8DKWQppmQjT2r1/s1600/marinade_sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgrRtsl8Z7VyhjMyzdM4FXV8AdVAeLPNXZecv9xO1HAHFedYwnMUIwkKgplbjxCbdlha0D8No9y8nZaoFAZFdlZZbFND7JfVNoqfqBxJ3zUegckGjV0XneICL16xmGb8DKWQppmQjT2r1/s320/marinade_sauce.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixt-z1b3UYlOnIaBglM8Z91-rTpJ6BMgRFG6sqlzHSScP7iVi9ethggvgJohA4AgfRXWJI8LK3PtYtm9oQAbz9r94rNNinp9h8GmGn9T39Atzm-IBYAm86PXjlFnu33QC7P_nw0U3lFmRi/s1600/marinade_dry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixt-z1b3UYlOnIaBglM8Z91-rTpJ6BMgRFG6sqlzHSScP7iVi9ethggvgJohA4AgfRXWJI8LK3PtYtm9oQAbz9r94rNNinp9h8GmGn9T39Atzm-IBYAm86PXjlFnu33QC7P_nw0U3lFmRi/s320/marinade_dry.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCVZ9HkWbVtuEaIMtl6hZQF9Z37JOuv1adU1DbRGFOzlH5BS45csFtme3CbqS5Dxntn7zhBdpPd3o4LnhdcLGZ2ua-BiAkRu9jQErYmKiAKg9Asbcvb0gxSNA-MIiMcmrn_lw_O_pxBQ4/s1600/IMG_3412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCVZ9HkWbVtuEaIMtl6hZQF9Z37JOuv1adU1DbRGFOzlH5BS45csFtme3CbqS5Dxntn7zhBdpPd3o4LnhdcLGZ2ua-BiAkRu9jQErYmKiAKg9Asbcvb0gxSNA-MIiMcmrn_lw_O_pxBQ4/s320/IMG_3412.JPG" width="320" /></a></div><br />
You will need:<br />
- 3 Spoonfuls of cooking oil<br />
- 12 Chunks of ginger, pressed flat (this released more juice. press the ginger with the flat side of a large knife)<br />
- 3-4 Green onions in 1 inch pieces<br />
- 3-4 Cloves of garlic, diced<br />
- 1 Spoonful of ground white pepper <br />
- 1 Spoonful of five spice powder <br />
- 2 Star anise, whole<br />
- Soy sauce (about 1/4 cup, I think)<br />
- Dark soy sauce (heavier and more robust than regular soy. Add about as much as the regular soy.)<br />
- Chinese cooking wine (a little more than both soy sauces combined)<br />
- Honey (a spoonful or two, depending on how sweet you like it)<br />
- Salt (if it's not salty enough, and you don't want to add more liquid)<br />
<br />
In a small pot, heat the oil to the point of boiling. This should not take very long, so do not leave it unattended or else it will catch on fire.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCMOLzNmO0XW25xUuc8ThWWf3MosbtI228erF5iQc6pilNIaf_MveAzuT2U8Oo0t3daPxKGEXEIxDNwV49ECHLTYDB_QJUHjeTI7AGArtHgo7NZwfwm5GXuA56m_CV6q0f0HRKe5dbfX0/s1600/marinade_oil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCMOLzNmO0XW25xUuc8ThWWf3MosbtI228erF5iQc6pilNIaf_MveAzuT2U8Oo0t3daPxKGEXEIxDNwV49ECHLTYDB_QJUHjeTI7AGArtHgo7NZwfwm5GXuA56m_CV6q0f0HRKe5dbfX0/s320/marinade_oil.JPG" width="320" /></a></div><br />
Once it's hot, add in the ginger, green onions and garlic. Let them simmer for a little while, but don't let anything burn.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EjGep05RFkRNIKNe0laP6iVniJJChV-3_NGoRDgMu5CaNiXmijF47MjYf19BXIVLDzr-uq9lmMVa2KRD5y0BZoX2IUhhBqlb6K5ZLpbMfG6VXDEEKN7b7pXJrXxgAxFS8YVucavm_8HJ/s1600/marinade_cook.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EjGep05RFkRNIKNe0laP6iVniJJChV-3_NGoRDgMu5CaNiXmijF47MjYf19BXIVLDzr-uq9lmMVa2KRD5y0BZoX2IUhhBqlb6K5ZLpbMfG6VXDEEKN7b7pXJrXxgAxFS8YVucavm_8HJ/s320/marinade_cook.JPG" width="320" /></a></div><br />
After a couple minutes, add in the white pepper, five spice powder and star anise for a few more minutes. It will start smelling really good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUkiL2eSnEDi4tqNyjh4uYKCZWLWPKcs-8MafQ6pfm7DbVYb8Rb2TqLr9ZcPAbLvNG7CrQG9QvA8z_l590kKX9E4d7IU6a1F3J4EmtBrgSzk1UqaicleaXCEZiRll8-oxCt6JGHJLJCFh/s1600/IMG_3426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUkiL2eSnEDi4tqNyjh4uYKCZWLWPKcs-8MafQ6pfm7DbVYb8Rb2TqLr9ZcPAbLvNG7CrQG9QvA8z_l590kKX9E4d7IU6a1F3J4EmtBrgSzk1UqaicleaXCEZiRll8-oxCt6JGHJLJCFh/s320/IMG_3426.JPG" width="320" /></a></div><br />
Add in the rest of the ingredients at this point and turn the heat to medium. Have a tiny taste and see if you need to add more of this or that. Once it reaches a flavor you are satisfied with, turn off the heat and let it cool off for a while. Do not add it to the cavity when it's piping hot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYoAgYr_eEappZ1dlmljnT023MLc12cv4VBkyW4KzqK6j45qQyTu7X9kyOwP1tohCd7Wy3jc2hlLsPg7eW6pDWZCjXGnNZDSTo66oVUK2mLZe9dc3NwBsBoPL_1W5d3qPpjB2Xe7xXoEy/s1600/IMG_3427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYoAgYr_eEappZ1dlmljnT023MLc12cv4VBkyW4KzqK6j45qQyTu7X9kyOwP1tohCd7Wy3jc2hlLsPg7eW6pDWZCjXGnNZDSTo66oVUK2mLZe9dc3NwBsBoPL_1W5d3qPpjB2Xe7xXoEy/s320/IMG_3427.JPG" width="320" /></a></div><br />
When it's cooled down enough you can touch with your hands and not feel pain, it's good to go. <br />
<br />
Carefully pour it into the cavity of the bird. Use a spoon or measuring cup if necessary. <br />
<br />
Now sew up the other end good and tight. Sew it twice if you need to. You don't want any marinade to escape.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigG3IMBLb0UVSICuLmUhDjw1CVwfiHes7AMCIAsffe_J30rkU_Y6fttkclbSXbaqWbaCfvz1iWSgdpv4M50VEk3favG97cPmg2Q2LN13Dp5yc8EDGiIWHdU3KyeeJ6wWbJ7KIJSUEPkzHv/s1600/sew_done1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigG3IMBLb0UVSICuLmUhDjw1CVwfiHes7AMCIAsffe_J30rkU_Y6fttkclbSXbaqWbaCfvz1iWSgdpv4M50VEk3favG97cPmg2Q2LN13Dp5yc8EDGiIWHdU3KyeeJ6wWbJ7KIJSUEPkzHv/s320/sew_done1.JPG" width="240" /></a></div><div style="text-align: center;"> All sewed up and tied.</div><b>Trussing:</b><br />
<br />
Before you start trussing, fill a large pot with water and start it boiling. You'll need this for blanching.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-unicKSIH02TahHDS1-Q84TtDGg6Is5zA_SmH1TZknudFCpQGQAS13LOK1fzFFmhbpmaxRLpMkmxaYmqq2HLSsstFLVuOtM3BkTd2Psmy0vYMjHyUJLHNEj6DnAFAZXG62ie_UBJGZ1ya/s1600/sew_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-unicKSIH02TahHDS1-Q84TtDGg6Is5zA_SmH1TZknudFCpQGQAS13LOK1fzFFmhbpmaxRLpMkmxaYmqq2HLSsstFLVuOtM3BkTd2Psmy0vYMjHyUJLHNEj6DnAFAZXG62ie_UBJGZ1ya/s320/sew_3.JPG" width="320" /></a></div><div style="text-align: center;">Tying the wing-tips</div><br />
Trussing basically means tying up the bird in a secure way. I used kite string for this, because I don't like twine. Any strong, thick, cloth string will work for this. Securely tie the legs together and then the wing-tips. To keep the wings close to the body for easy handling and nicer presentation, take some string and tie it beneath the second wing joints (the elbow looking parts) and secure it to the part of the legs that you tied up. It should be nice and together at this point.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3QWGIMS-FdHBwvHP5zbrggdmeBxkOmFb9pImFHozmMwOtUR7iYwL8AO-sSGUqzlMprchjm8F4kajFEiazOKebN9WQ0OhQ8AyrW4VANjPC0DJcT18mwxiye9NaI-NmVHv9AgalAkqhHB_/s1600/sew_done.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3QWGIMS-FdHBwvHP5zbrggdmeBxkOmFb9pImFHozmMwOtUR7iYwL8AO-sSGUqzlMprchjm8F4kajFEiazOKebN9WQ0OhQ8AyrW4VANjPC0DJcT18mwxiye9NaI-NmVHv9AgalAkqhHB_/s320/sew_done.JPG" width="240" /></a></div><br />
<b>Blanching:</b><br />
<br />
Blanching gets rid of impurities on the skin, make the skin tighter, firm up the shape of the bird and draws out some oil from the skin.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAurQgXH6SPMMvSAbl7Z2QWS23SxGdxrPyN8AZ-gObKg1G2c4ng0wOkJuXTMo_3zHn6x3Ky8naVPv68PCnyrbhdW8H4ggoolBBZsjq0KxkaKsrAALJ_fB1oAibHSD0hbSPHirDolr04sfS/s1600/balnche.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAurQgXH6SPMMvSAbl7Z2QWS23SxGdxrPyN8AZ-gObKg1G2c4ng0wOkJuXTMo_3zHn6x3Ky8naVPv68PCnyrbhdW8H4ggoolBBZsjq0KxkaKsrAALJ_fB1oAibHSD0hbSPHirDolr04sfS/s320/balnche.JPG" width="320" /></a></div><br />
Once the large pot is boiling, grab the goose by the tied together legs, and slowly lower it into the boiling water. If the pot it big enough to put the goose in, you can submerge it for a few minutes (about 4 or 5), just make sure that the water doesn't over-flow because that will hurt a lot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRI1DONMc_r_nS6whB4hO-Ceoi-bGh_IzXMW7owglP44G4IY3eTCgSYDQ5hkmrbLkpE7FcnrjU3HovYEYPWgyNk1GsSFl5N_JoUdOBF9jJpjzVVd1UmSxEOvFvnKImHKJIg5h2f5WIBI6/s1600/blanche_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRI1DONMc_r_nS6whB4hO-Ceoi-bGh_IzXMW7owglP44G4IY3eTCgSYDQ5hkmrbLkpE7FcnrjU3HovYEYPWgyNk1GsSFl5N_JoUdOBF9jJpjzVVd1UmSxEOvFvnKImHKJIg5h2f5WIBI6/s320/blanche_1.JPG" width="320" /></a></div><br />
If you cannot put the goose the entire way in, dip it repeatedly and use a ladle to pour the boiling water over it. Be careful not to get burned.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2zmZdp1To4oZPpXa49ItANeE38gfM7B2pczZu5-oBAQ-5_OfLs4C5Ei7NDhdShBt588JjDeefuPsNCVEXWJWGRg0k_BetY9-c4ok7DdPECXif_36tcPV8QAVaxv9eYwh0yzYT1mZ8i3f/s1600/blanche_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2zmZdp1To4oZPpXa49ItANeE38gfM7B2pczZu5-oBAQ-5_OfLs4C5Ei7NDhdShBt588JjDeefuPsNCVEXWJWGRg0k_BetY9-c4ok7DdPECXif_36tcPV8QAVaxv9eYwh0yzYT1mZ8i3f/s320/blanche_2.JPG" width="320" /></a></div><br />
<b>Glazing and more drying: </b><br />
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After blanching it, pat it dry with paper towels.<br />
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And now for the glaze.<br />
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You will need:<br />
- Honey<br />
- Vinegar<br />
- Soy sauce<br />
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The glaze is 4 parts honey, 1 part vinegar and 1 part soy sauce. Place all these in a pot and heat till syrupy. Stir constantly and make sure the heat isn't too high. If unattended, it will bubble over at an alarming rate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQ8QLMIx0gZNvQmGJ_QOMdDCk34PN6wZFTSMkYBZRsZq5CPJyXmrrf0ovRfqu4Q2tdoHhxioFJxOxlMM9axu76gLHYJwVsSvgy6kpSEvMVTSwTIhwUWpPQXTzA46G6nhSMfz8pkKopnnq/s1600/glaze.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQ8QLMIx0gZNvQmGJ_QOMdDCk34PN6wZFTSMkYBZRsZq5CPJyXmrrf0ovRfqu4Q2tdoHhxioFJxOxlMM9axu76gLHYJwVsSvgy6kpSEvMVTSwTIhwUWpPQXTzA46G6nhSMfz8pkKopnnq/s320/glaze.JPG" width="240" /></a></div><br />
When the glaze is done, brush it over the entire goose. Save the remaining glaze for the next day/when you cook it.<br />
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Place the goose somewhere to dry for at least 4 hours to overnight. Ideally, you'd hang it somewhere cool and dry, but if you don't have anywhere to hang a goose, place it on the roasting rack, where it's elevated. Leave somewhere cool to dry.<br />
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<b>Cooking:</b><br />
<br />
This is the easy part! Heat the oven to 450F. While you wait for it to heat up, brush the goose with another layer of the glaze and place it breast-side down in the roasting rack. Pour some water into the pan, so the drippings don't burn during cooking.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRGgJJ1jEmN82JZJSZUJjdb9aD6YhMGqacA2CrA28AFd-b6tuvVa0sS8jILQDJCGYVJ8sTrjS-0j243t9V-MWmh1SvhVWXCDXoJagB1IQvMHWTarp7kCP6Z74W5ig_onhyphenhyphenLtGHgoqo3nU/s1600/bake_before.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRGgJJ1jEmN82JZJSZUJjdb9aD6YhMGqacA2CrA28AFd-b6tuvVa0sS8jILQDJCGYVJ8sTrjS-0j243t9V-MWmh1SvhVWXCDXoJagB1IQvMHWTarp7kCP6Z74W5ig_onhyphenhyphenLtGHgoqo3nU/s320/bake_before.JPG" width="320" /></a></div><div style="text-align: center;">Ready for cooking. The dark splotches are from where the marinade leaked out.</div><br />
Cook the goose at 450F for about 15 minutes, then reduce the heat to 340F. Turn the goose over. I did this by folding two sheets of paper towels over and using them as potholders (I made two of these, so 4 sheets of paper towels all together). DO NOT use a fork or something sharp to turn the bird, because it will pierce the skin and make it look messy... but most importantly, you want to keep the marinade INSIDE the goose. Sharp things are a no-no. The paper-towel-holder method worked well, and I didn't burn myself.<br />
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Each time you turn the goose, brush a layer of marinade on. Turn the goose every half hour for about 3 hours.<br />
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If there is not enough marinade, you can make more.<br />
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When the goose is nearing it's end, turn the oven up to 450F again (make sure it's breast-side down at this point). Cover it with a generous layer of glaze. Watch carefully that the skin doesn't burn.<br />
<br />
When the skin is bubbly and a nice deep red-brown color, flip it breast-side up. Again, apply a generous dose of glaze and pop it back in the oven.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7x8p8FLrffNboN5lOPgSHbWZCZcCd1xCe_I-krmpQ2mxCJgVDkNMKeByBayzsshKYNVl-MPtqdayNtvBBRrkuncuNJnUeVoRqTtoxXCcGA__s3bGfHvitSVoCZHYIOWbhHn10lFjQEY-A/s1600/bake_done.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7x8p8FLrffNboN5lOPgSHbWZCZcCd1xCe_I-krmpQ2mxCJgVDkNMKeByBayzsshKYNVl-MPtqdayNtvBBRrkuncuNJnUeVoRqTtoxXCcGA__s3bGfHvitSVoCZHYIOWbhHn10lFjQEY-A/s320/bake_done.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Monitor it closely, and once it's reached that nice caramelized-reddish color it's done!<br />
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</b><br />
<b>Unstitching:</b><br />
<br />
Once the goose is out of the oven, use some kitchen sheers to remove the stitching then drain the cavity.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRD5hAGOj9C2P7sU-ywBIE-QxNdJZW-CtBycohyAm9tiEfnwHcvUTWwa_-SGamPv96qw49-kD4hQ2ia1lC4bAafua3N2CQtoymzntEhkxRMiycgQUExAG0r-mqzb9TKngeSmkPcDT9VYAe/s1600/done_unstitched.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRD5hAGOj9C2P7sU-ywBIE-QxNdJZW-CtBycohyAm9tiEfnwHcvUTWwa_-SGamPv96qw49-kD4hQ2ia1lC4bAafua3N2CQtoymzntEhkxRMiycgQUExAG0r-mqzb9TKngeSmkPcDT9VYAe/s320/done_unstitched.JPG" width="320" /></a></div><br />
Transfer the goose to a nice plate (with garnish if you so choose. I used shaved carrot and green onions)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZT62RXmi94HJ21crcax6n_XxGsIOb7Oavo-5l5DlaNImqIL5KOd92ncXDI8xNTddamvJIjfyYqLzhYFHstjh8ZXTwSc_KbIbiF0mYPN85s5n_B6UXu2sQ9qDbIckm-P3PJLeiOgsQ_9F2/s1600/garnish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZT62RXmi94HJ21crcax6n_XxGsIOb7Oavo-5l5DlaNImqIL5KOd92ncXDI8xNTddamvJIjfyYqLzhYFHstjh8ZXTwSc_KbIbiF0mYPN85s5n_B6UXu2sQ9qDbIckm-P3PJLeiOgsQ_9F2/s320/garnish.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Pour the drippings into a container (it makes a great marinade or sauce) and pour off all the fat. You can make a quick sauce by adding cornstarch and cooking it for a bit to thicken it, or you don't have to. Completely optional. <br />
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</u><br />
<u><b>GOOSE IS DONE</b></u><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7sD5u-Wx_NPHzuYn9mkFPrnsii-llxduzuwJ7-j4hUJ_Vqk-Kqhmf5Sm0HtjZVgHCYFG-BQVtOjKL7ZIek4mc25EoPnUdikLLpT8aepksY2-JBPCKnN6LFDAYNnGaxKnS8FD2YlOee5g/s1600/carve_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7sD5u-Wx_NPHzuYn9mkFPrnsii-llxduzuwJ7-j4hUJ_Vqk-Kqhmf5Sm0HtjZVgHCYFG-BQVtOjKL7ZIek4mc25EoPnUdikLLpT8aepksY2-JBPCKnN6LFDAYNnGaxKnS8FD2YlOee5g/s320/carve_1.JPG" width="240" /></a></div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com1tag:blogger.com,1999:blog-6018832883548060158.post-2584880110602776382010-09-08T18:17:00.000-07:002010-09-08T18:17:27.068-07:00North Market, French Onion Soup and Oven Roasted Potatoes<div class="separator" style="clear: both; text-align: center;"></div><b> Trip to North Market</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCyy6qXtzKHRpbVomIopV1NoRxV2DfZtFXSoZkIOpsKeM_7G90SjwUKEk21klgnssexYC_0YmcYYImsiRL2cVr8ngwKtb_LwZIrLtqr9Gdy5ntGz1r5ZmXozyQHwLy8PhxtJuEMtgZsqn/s1600/North_market_christmas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCyy6qXtzKHRpbVomIopV1NoRxV2DfZtFXSoZkIOpsKeM_7G90SjwUKEk21klgnssexYC_0YmcYYImsiRL2cVr8ngwKtb_LwZIrLtqr9Gdy5ntGz1r5ZmXozyQHwLy8PhxtJuEMtgZsqn/s320/North_market_christmas.jpg" /></a></div><br />
A few days ago, I was struck by the strong desire to make French Onion Soup, completely from scratch. I wanted to make the beef broth and the caramelized onions myself; I think when things are homemade, they taste better.<br />
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For ingredients, I decided to go to North Market, mostly because I knew I could get good quality Gruyere cheese and soup bones there. I also haven't been there in a while, so I thought I would make a post of it. <br />
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For those of you who live in Columbus, you probably know of North Market. It has various stalls that have prepared foods, fresh produce and meat and poultry. Many things there, you can't find at large chain stores and it's just good fun to go there, especially on weekends.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xmV9bPcZWs4x9s1k2Qgu6R0d95NPY_6LKso1_rU-u5FUkDhQS9x5rLGKhFXaEi1xhhZcOSxbJbKxBEtoVQgqirdVfMCDmaqvmL5tDwilH25M8F_pKX5SSTjmhniALQYucfVkSWCxAuni/s1600/gourd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xmV9bPcZWs4x9s1k2Qgu6R0d95NPY_6LKso1_rU-u5FUkDhQS9x5rLGKhFXaEi1xhhZcOSxbJbKxBEtoVQgqirdVfMCDmaqvmL5tDwilH25M8F_pKX5SSTjmhniALQYucfVkSWCxAuni/s320/gourd.jpg" /></a></div><div style="text-align: center;"> There were vendors outside selling produce! I love gourds! So cute ^_^</div><br />
Usually, when I go to North Market, I hit up the same places: Jeni's Ice Cream (it's so good, it's ruined me for all other ice creams :p), Pure Imagination Chocolatier, Taste of India and Lac Viet Market... and few others...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyFzj3kMUQYaiTcwy5fdygoH-xXEuUTaQImElJ9d6pxOl2w1Q2_zbLWHbPHXXy7fu5JdI6GscdcHRXPCsfYqVAk-jk9ypPGGdVVXHmq3C2RtuWgrjJ5gYKkYZP8NvyBM1pUBWPlX7071c/s1600/pastries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyFzj3kMUQYaiTcwy5fdygoH-xXEuUTaQImElJ9d6pxOl2w1Q2_zbLWHbPHXXy7fu5JdI6GscdcHRXPCsfYqVAk-jk9ypPGGdVVXHmq3C2RtuWgrjJ5gYKkYZP8NvyBM1pUBWPlX7071c/s320/pastries.jpg" /></a></div><div style="text-align: center;"> Don't these pastries look divine? From Mozart's North Market Bakery.</div><br />
But I was on a mission for ingredients, and that meant going to vendors I usually walk by or just take a passing glance at.<br />
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First off, I wanted Gruyere... mmm... Gruyere is very tasty, slightly nutty and creamy. No wonder people like to use this in French Onion Soup. For really good cheese, Curds & Whey is great. There's a great variety of cheese and the staff are friendly and have great advice about cheese pairings with wines and fruits.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFX8cE4L3Qa4mWB-Ya9GifnL9_gwhMgnCJUKYHIfg9XDuZAFx5OCiNaY18wafY9Zsg8mEcQTv2MYP9uePCWMMnvMPJyGaoaCsULL_z20X2qmGodSyj9_725dDAk7sKAwLkPVr_cfZhjR6Q/s1600/morecheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFX8cE4L3Qa4mWB-Ya9GifnL9_gwhMgnCJUKYHIfg9XDuZAFx5OCiNaY18wafY9Zsg8mEcQTv2MYP9uePCWMMnvMPJyGaoaCsULL_z20X2qmGodSyj9_725dDAk7sKAwLkPVr_cfZhjR6Q/s320/morecheese.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZui0w8-zI449O2925tdY4WY_hn2gW3iAHCF9bTNcBaV1GIuyIXqxjVdRvwX7a4rI0xHHs8ByicSFfcGloLfsUWeFeiIHvV7C1KDMDFztH9rkeD0GsQjjbvOXtgreL5fzM8UcLbsn33ck/s1600/cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZui0w8-zI449O2925tdY4WY_hn2gW3iAHCF9bTNcBaV1GIuyIXqxjVdRvwX7a4rI0xHHs8ByicSFfcGloLfsUWeFeiIHvV7C1KDMDFztH9rkeD0GsQjjbvOXtgreL5fzM8UcLbsn33ck/s320/cheese.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxsNK_jbx7oOPxo0IlZSk5fkLiHKO7ZlfFTJ8ICY74ln3BQWPNsDoGjWJCc0tby85FVT74erbmGff2SnzOrAHEts71XgnCSbvinZV6wG8HzmeggSa6n6J8-_BA2Ydb8XcHsrlc9lO7-KK/s1600/cutgruyere.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxsNK_jbx7oOPxo0IlZSk5fkLiHKO7ZlfFTJ8ICY74ln3BQWPNsDoGjWJCc0tby85FVT74erbmGff2SnzOrAHEts71XgnCSbvinZV6wG8HzmeggSa6n6J8-_BA2Ydb8XcHsrlc9lO7-KK/s320/cutgruyere.jpg" /></a></div><div style="text-align: center;">I got a nice bit of Gruyere here, sliced and everything. </div><br />
Next, I wanted beef bones to make a tasty broth. I wanted something with a good bit of marrow because I love the rich flavor it gives. I tried North Market Poultry and Game first, which has a tasty selection of poultry. I once picked up a really nice, fat chicken there one winter for Christmas dinner. They also have bison and rabbit there too! One day, I would like to try making rabbit stew, but that's a venture for another day...<br />
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Turns out, they didn't have the kind of bones I was looking for, but were nice and directed me to Bluescreek Farm meats where they had non-frozen soup bones. Before I made my way over, however, I looked at The Fish Guys because I love nice seafood. I was quite taken by the fish heads (I know, 'Eeew!'), the had salmon heads and a huge grouper head. Now, I know a lot of people are creeped out by fish heads, but they actually have a lot of meat and a good deal of omega 3 fatty acids, which are very good for us. Once you get past the fact it's a head, they make for really good eating. If you get them cut in half, you can bake them in the oven with a little salt and they taste great. I got one for my sister and they cut it for me too. It's such a hassle to try to do it at home, as I'm sure my Sophomore and Junior year roommates remember....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW22R5oZQFustmX1UnMtVF0xfaKGDjB7YMdC_uu00gJKZp4K86fKYDOBpLC7ax4pE36tNbmqVTaHPO3lLpaUH4RwBQlzaMKoqrY64Ie0zxHJkdMYe4cRTZLGQNyECaDiNPF2fu0eejRVVO/s1600/fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW22R5oZQFustmX1UnMtVF0xfaKGDjB7YMdC_uu00gJKZp4K86fKYDOBpLC7ax4pE36tNbmqVTaHPO3lLpaUH4RwBQlzaMKoqrY64Ie0zxHJkdMYe4cRTZLGQNyECaDiNPF2fu0eejRVVO/s320/fish.jpg" /></a></div><div style="text-align: center;">Mmmm... Fish!</div><br />
On the way to getting beef bones, I stopped by North Market Spices to look at spices. I am such a sucker for spices. I love the way they displayed them, and they even had small jars that you can open up and sniff. Now, with spices like basil or thyme, I like growing them at home, but come winter, our fresh spices wil be out. I know I'll be visiting again, probably soon.... The staff are very nice and they have a great selection of exotic spices, perfect for any palette.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVSYb8Rj2ZcQyb2DCXv7oG_JDVQLf8QvQWtt9MwwmVDsdOfl2YGUBi0BGWFkfqpuFaGCS87jpBnmKK4WNei5ByldFrm_U7Nak1cz-_GNLR3SU-XKb8lk4V03EZsUcIvd8ZlICaJ9koNrJ/s1600/spices1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVSYb8Rj2ZcQyb2DCXv7oG_JDVQLf8QvQWtt9MwwmVDsdOfl2YGUBi0BGWFkfqpuFaGCS87jpBnmKK4WNei5ByldFrm_U7Nak1cz-_GNLR3SU-XKb8lk4V03EZsUcIvd8ZlICaJ9koNrJ/s320/spices1.jpg" /></a></div><div style="text-align: center;"> Impressive, no?</div><br />
Omega Artisan Bakery was another stop I made. I needed bread, and was originally gonna purchase something a little cheaper from a grocery store bakery, but I've never gotten bread here and thought it would be a nice opportunity to try it. I picked up a French-style baguette because I wanted to compare it to the baguettes I had in Paris. French Bread in the US is definitely not like it is in France, and while I don't want to sound like a bread snob, it's hard not to... The bread at Omega was quite tasty, and the closest in taste and texture to real French bread. It had a nice crunchy crust that crackled and a soft, chewy inside that was airy and not sweet (thank god, too many breads in the US are too sweet). I stuffed my baguette into my grocery satchel and went about on my quest.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqonGVhswmT7PQr76qvXN9riP_1S5KpAErjL42GiUO2C_UeG1U9vuDbh6xs4e1sQq527tqq3U0alMT_nAJtr9EnDW1H1sdtV1W_5QEl5EMgoZYfKVntrH4lJVO_u3argqquzV4gXunXdIc/s1600/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqonGVhswmT7PQr76qvXN9riP_1S5KpAErjL42GiUO2C_UeG1U9vuDbh6xs4e1sQq527tqq3U0alMT_nAJtr9EnDW1H1sdtV1W_5QEl5EMgoZYfKVntrH4lJVO_u3argqquzV4gXunXdIc/s320/bread.jpg" /></a></div><div style="text-align: center;"> Look at all the tasty breads!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKAbd0cBMRJ0bGqE6FjxwnAmLUlKNuWejp2iZcV0SSH_BgeWUU7B30lJX7rl5tJE3MsnaPgswAimOqvpkGhVVdzhyphenhyphenJormxELYPwj7x0XDbu7fLBtHqCDLZxU1Ng9n4RPfVj_yZVQi056q/s1600/IMG_2903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKAbd0cBMRJ0bGqE6FjxwnAmLUlKNuWejp2iZcV0SSH_BgeWUU7B30lJX7rl5tJE3MsnaPgswAimOqvpkGhVVdzhyphenhyphenJormxELYPwj7x0XDbu7fLBtHqCDLZxU1Ng9n4RPfVj_yZVQi056q/s320/IMG_2903.JPG" /></a></div>Wonderfully airy insides of the Baguette.</div><br />
At Bluescreek, I perused their selection of beef. It all looked very good, and they had a nice pile of soup bones. I got a few, and requested a couple have a nice bit of meat on them, which I would use later. The selection of meats was very nice and I think I will be back next time I make French Onion Soup because the beef broth came out so good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhah3ncgNrjemJbCQcqK8TyJ8F0rU0XPuyB9ZksED_aS8u4OXslUd4RQyDRlysYPCTSy9L86jjLE1xhyphenhyphenm2cIfr9JJ2MU58wLQsUMTrIvC-yBTVbu1JUGiQ_1WqSGOXhRh7Z8c7y3J6bpHLL/s1600/meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhah3ncgNrjemJbCQcqK8TyJ8F0rU0XPuyB9ZksED_aS8u4OXslUd4RQyDRlysYPCTSy9L86jjLE1xhyphenhyphenm2cIfr9JJ2MU58wLQsUMTrIvC-yBTVbu1JUGiQ_1WqSGOXhRh7Z8c7y3J6bpHLL/s320/meat.jpg" /></a></div><br />
Upon leaving, I saw some of the vendors outside ad picked up a little basketful of red potatoes. They looked really good, and I thought I'd roast them up in the oven. Mmmmm....<br />
<br />
Here are more pitcures from my tasty adventure:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcALXT33-YwsLX4bmAIgZLFnonDjmiYnE7CBoza48mimkY7EqBov6GZbAe1sWPIPC8qAr1x-wb0GIay1WRhiWdmSK5nH4d1YZTFNqOymCyCSr_JYYLmi3FtRzoz13ItKDZo-etyVaBFk0/s1600/IMG_2866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcALXT33-YwsLX4bmAIgZLFnonDjmiYnE7CBoza48mimkY7EqBov6GZbAe1sWPIPC8qAr1x-wb0GIay1WRhiWdmSK5nH4d1YZTFNqOymCyCSr_JYYLmi3FtRzoz13ItKDZo-etyVaBFk0/s320/IMG_2866.JPG" /></a></div><div style="text-align: center;"> The Green Grocer!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnG5yc35nXC9t49Y9JJRaTOBFuoQphUOxEtawYYjIF7Fe-Vmk4c8zOXxpuExm8dlXCj1ltwbU4nSfHxe8K24xbdVtgyvQMtzyKQpmgJ2Nj54dvIUj_1jui_8mRSjV8sXmK5tpQwWg5U2g/s1600/pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnG5yc35nXC9t49Y9JJRaTOBFuoQphUOxEtawYYjIF7Fe-Vmk4c8zOXxpuExm8dlXCj1ltwbU4nSfHxe8K24xbdVtgyvQMtzyKQpmgJ2Nj54dvIUj_1jui_8mRSjV8sXmK5tpQwWg5U2g/s320/pasta.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Pastaria pastas... they are very good, but alas, for another day!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcflOYjyplxHA2sVtQOt1X9alcbnObbFRsjz_ZmeH-zGDuy3jgZiSR-0g4NLjTslvBtV0zNEBzFyYlW0MDBSomK-A1OJG3sFTw_L-jz7513kBeEDZw32qJliSchah4rIPtc8Dvavl85Xr7/s1600/saucespasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcflOYjyplxHA2sVtQOt1X9alcbnObbFRsjz_ZmeH-zGDuy3jgZiSR-0g4NLjTslvBtV0zNEBzFyYlW0MDBSomK-A1OJG3sFTw_L-jz7513kBeEDZw32qJliSchah4rIPtc8Dvavl85Xr7/s320/saucespasta.jpg" /></a></div><div style="text-align: center;">Home made sauces and fresh made pasta... plus Tiramisu. Omg...!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-skkTrE72syG-jcDuCYJX3gqnYxg16ECiBOqjkc19nJSH6nOQRUfFDOQt7P3k6dWA-8tyaX4NI7rJCjWm7eoKs92HRtwj6oud4dAQwE374J_5_Jx_f6wvUBHvBnAeQMg1DqbsSUZha5wJ/s1600/oliveoil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-skkTrE72syG-jcDuCYJX3gqnYxg16ECiBOqjkc19nJSH6nOQRUfFDOQt7P3k6dWA-8tyaX4NI7rJCjWm7eoKs92HRtwj6oud4dAQwE374J_5_Jx_f6wvUBHvBnAeQMg1DqbsSUZha5wJ/s320/oliveoil.jpg" /></a></div><div style="text-align: center;">Olive oils of all sorts of flavors. Very good stuff.</div><br />
So, all in all, a pretty worthy haul from shopping:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwy32JLPyspi5UYeL-D2alNc9b_YWlEvVyoyYHUQe7H24s9X_tquJ_o3W8r_4BL4g5155xKdcJoKPPyeYdey45ANReiPpA2wAiYV0ivAK-9Wt9FmsP_BhXw1GjELN8j8dWdA034N5c5oa/s1600/IMG_2868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwy32JLPyspi5UYeL-D2alNc9b_YWlEvVyoyYHUQe7H24s9X_tquJ_o3W8r_4BL4g5155xKdcJoKPPyeYdey45ANReiPpA2wAiYV0ivAK-9Wt9FmsP_BhXw1GjELN8j8dWdA034N5c5oa/s320/IMG_2868.JPG" /></a></div><br />
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Now, onto the soup!<br />
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I'm pretty sure some soup purists would call my soup sub-par or not authentic, but when you cook at home, you make it your own. I know it's not going to be REAL French Onion Soup, but it came out pretty damn good, if I may say so myself.<br />
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The bottom line: Do what feels right in your own kitchen and make it how you like!<br />
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I'm making the beef broth and caramelized onions a day in advance. The onions always... ALWAYS seem to take longer than recipes tell you, especially if you're gonna be making a lot of them.<br />
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<b>Caramelized Onions </b><br />
<br />
To caramelize your onions you need:<br />
~ Onions (I used a mix of purple onions and yellow ones. Some recipes say to only use purple ones, other tell you to never use them... So, I ended up using both. I don't think it makes a huge difference)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GnB5kwPiJZtvrM98-8pbbOKTLvRuuIHqjCZTgqcgRyblSZNKCXyAqUUT1ga_N4NURVBERDlHTflf98sMUwoWtF6LPKv4jU08I0GuC2aC2rfoat_d-8sqbSqFQ0eY2GESWijah5yHg7Rs/s1600/IMG_2877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GnB5kwPiJZtvrM98-8pbbOKTLvRuuIHqjCZTgqcgRyblSZNKCXyAqUUT1ga_N4NURVBERDlHTflf98sMUwoWtF6LPKv4jU08I0GuC2aC2rfoat_d-8sqbSqFQ0eY2GESWijah5yHg7Rs/s320/IMG_2877.JPG" /></a></div><br />
~ Olive oil/butter or both! I used a mix, half and half<br />
~ A little water/white wine/dry sherry/broth to deglaze the pan if you need to. (Deglazing means that you add some liquid to get the brow bits at the bottom of the pan unstuck. Those bits have a ton of flavor)<br />
~ Salt (Some recipes shun adding salt, others say it's a must.... so just do what feels right to you)<br />
~ Sugar (optional; I didn't add any, but it can help the caramelization)<br />
<br />
1. Chop up the onions lengthwise into slivers. Don't make them too thin, though!<br />
2. Add some olive oil to the pan and some butter. I didn't give a measurement when listing the ingredients because it doesn't have to be very precise. Add enough butter/olive oil to lightly coat the onion slices. For about 8 onions, I used 2 tablespoons olive oil and 3 table spoons butter. I love the smell of cooking butter.<br />
<div class="separator" style="clear: both; text-align: center;"></div>3. Heat oil and butter until the top is shimmery. Add the onions, stirring well so that all the pieces are lightly covered in buttery goodness.<br />
4. Now comes the long part... Make sure you have your pan on medium heat. Place a cap on top of the pan, but make sure it's offset, so that the steam can escape. I like doing it this way so the heat circulates and helps cook the onions faster, but the moisture can escape, which means better caramelization. Stir this every.... 7-10 minutes... that should be good.<br />
5. As they continue cooking, you should stir them fairly often, to prevent burning and also to make sure that the onions all get equal amounts of pan-time.<br />
6. The onions will eventually begin to cook down. When this happens, soon, they will begin to turn a little golden in color. Continue stirring often. If you are opting to add sugar to help with caramelizing, this is the time. That, and salt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZAoERYX9CW29Pd2RkdxNz2aIRgh7N2De3n005maXwxwz6VVwIPdUxjDUXOXdXdIxEbQtvl3ABR1XBrjIx-sn_DdjxUfT2KgQ3hGWTZOD_Rgmh3USaL9p6ex-gVVD-1M7I-w_VGpIvrBR/s1600/IMG_2884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZAoERYX9CW29Pd2RkdxNz2aIRgh7N2De3n005maXwxwz6VVwIPdUxjDUXOXdXdIxEbQtvl3ABR1XBrjIx-sn_DdjxUfT2KgQ3hGWTZOD_Rgmh3USaL9p6ex-gVVD-1M7I-w_VGpIvrBR/s320/IMG_2884.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVKG1RWXymqsDW7AEFSptfC-Yn2vA1vT5aOQiREJ9XJBchKx1ErhUfa5B_ZCXnRi-kcWVxrTdnudaXxP3KVF8JL_1GiQT1EpMKEQoAQznArim71pO_x_cHtIauoNiW5JNILnKJc0nUrt_/s1600/IMG_2885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVKG1RWXymqsDW7AEFSptfC-Yn2vA1vT5aOQiREJ9XJBchKx1ErhUfa5B_ZCXnRi-kcWVxrTdnudaXxP3KVF8JL_1GiQT1EpMKEQoAQznArim71pO_x_cHtIauoNiW5JNILnKJc0nUrt_/s320/IMG_2885.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxJafWySfV1iMSZezSYZvgB9wKy1srIy0umfggJSUhjw0vrJc2Jn1dMnsK7_3SxIKXpRfj9X62NGlOGy5XMkjhaq_V7A2mywR60H9YwVOenwvEc3Z7qbWypPtXmgsFyAJyaKcJPTfzZHY/s1600/IMG_2889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxJafWySfV1iMSZezSYZvgB9wKy1srIy0umfggJSUhjw0vrJc2Jn1dMnsK7_3SxIKXpRfj9X62NGlOGy5XMkjhaq_V7A2mywR60H9YwVOenwvEc3Z7qbWypPtXmgsFyAJyaKcJPTfzZHY/s320/IMG_2889.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3j-axIYFnmHOTYLSnYvfKLdxA1Y4QYOnx24D5Sb_dYy8N1UHlrzGZOgrTCad9NWjgf-rzMEcUrrTsXcgumw6g5NZYelNq3yKVIV1shqx0HQqLVzuxJXV18DSxKEnZ5u9M-TkIh6DkehxI/s1600/IMG_2890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3j-axIYFnmHOTYLSnYvfKLdxA1Y4QYOnx24D5Sb_dYy8N1UHlrzGZOgrTCad9NWjgf-rzMEcUrrTsXcgumw6g5NZYelNq3yKVIV1shqx0HQqLVzuxJXV18DSxKEnZ5u9M-TkIh6DkehxI/s320/IMG_2890.JPG" /></a></div><br />
7. When they start browning, be careful, because the line between caramelization and burning is a fine one. It's okay if they stick to the pan a little, that gives it flavor. Just make sure you don't let it sit stuck for too long, and when you do unstick them, make sure to loosen the stuck bits too. At this stage to you can deglaze a little bit, by adding tiny bits of broth/wine/water to the onions. Just a little, though.<br />
8. Once your onions take on a rich, dark brown, they are complete! Let them cool a little before putting them in a container. If you leave them over-night, the flavor greatly improves, which is why it's good to make these in advance.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQhX5li_HzCCf_SZwTEwAUzRTPdSXasLbZ1jG6J9ggjQ6a-K6U_fTRyc_rRgiGqlKO4rXn4nycEjCBpFzI7ve2azgd-r4FgtqEUlKNtvnB7dqr5aMKUsa9bLygFFEk7Z3Ezttakq_DiUG/s1600/IMG_2892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQhX5li_HzCCf_SZwTEwAUzRTPdSXasLbZ1jG6J9ggjQ6a-K6U_fTRyc_rRgiGqlKO4rXn4nycEjCBpFzI7ve2azgd-r4FgtqEUlKNtvnB7dqr5aMKUsa9bLygFFEk7Z3Ezttakq_DiUG/s320/IMG_2892.JPG" /></a></div><br />
<br />
<b>Beef Broth:</b><br />
Beef bones/ knuckles/ Beef anything, really<br />
A lot of water... measure out how many cups of water you're gonna use in your recipe, then add an additional 5-6 cups. This way you'll have extra even though it will boil down quite a bit.<br />
A really big pot<br />
Salt (optional)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymYWRR99jIN93uJ4lorrlsumJcmKGIHDYrZ5ZSEoL3qxYgcyrCKW4ZXmMctL6dGw6FgxZU_3lwZYTL5GFn2VoTje1XAKWLSD8AGYP38Eg_10nZ9gL1-FDm1FpSTjvmjrvBmRgSfzJuaE5/s1600/IMG_2869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymYWRR99jIN93uJ4lorrlsumJcmKGIHDYrZ5ZSEoL3qxYgcyrCKW4ZXmMctL6dGw6FgxZU_3lwZYTL5GFn2VoTje1XAKWLSD8AGYP38Eg_10nZ9gL1-FDm1FpSTjvmjrvBmRgSfzJuaE5/s320/IMG_2869.JPG" /></a></div><br />
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I just made a really simple beef broth for the French Onion Soup. Beef is the prefered broth, but you can use chicken, pork or vegetable if you prefer. I like it with beef, personally.<br />
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I'm not really gonna give step by step instructions for the broth, because it's so simple. Just remember to:<br />
<br />
1. Heat it up to a boil, then turn the temperature down to Low or Medium Low.<br />
2. Stir occasionally.<br />
3. Skim the surface from time to time to help get rid of boiled residue and fat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuVJ8tHiEK446m4frM_wsYvn1kpQAKN3RBKHbHF-zIlzfkt9AzEOecFCQ_Uus-wDfnOZ92vSDk0E-hYpXk29_BeZDy0yNrv0bZakOlwwDvj9DEm-eZk0KGZoW2GjAO-IvAkcGJjwuOXpd/s1600/IMG_2880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuVJ8tHiEK446m4frM_wsYvn1kpQAKN3RBKHbHF-zIlzfkt9AzEOecFCQ_Uus-wDfnOZ92vSDk0E-hYpXk29_BeZDy0yNrv0bZakOlwwDvj9DEm-eZk0KGZoW2GjAO-IvAkcGJjwuOXpd/s320/IMG_2880.JPG" /></a></div><div style="text-align: center;"> Never skimmed... this is the kinda stuff you need to get rid of in order to have a nice broth.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQ9t9ErYRFA8kcMCYaN_Gx96Kk4-5uZ8U8vh_zynl5s2cFwa9IDaOzZJbbNwalHeUVmHU0LYBYjFJB76NVQtCG9Yrijc7kfVqBCwVinA5Oy-nDRhWbg5umD8AGtCvIbVya-v140oNXSnT/s1600/IMG_2881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQ9t9ErYRFA8kcMCYaN_Gx96Kk4-5uZ8U8vh_zynl5s2cFwa9IDaOzZJbbNwalHeUVmHU0LYBYjFJB76NVQtCG9Yrijc7kfVqBCwVinA5Oy-nDRhWbg5umD8AGtCvIbVya-v140oNXSnT/s320/IMG_2881.JPG" /></a></div><div style="text-align: center;">There are bubbles, and a little fat on the top. Skim off as much as you can. </div><br />
I boiled mine for about.... 5-6 hours, perhaps a little longer.<br />
<br />
When the meat was falling off the bone, I fished the bones out and pulled the meat off. At this point, it's really easy to do, so you can just use a fork to get the meat. I'm gonna use this meat with the little read potatoes I bought.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbFTImDE6h3eN639faDMA8WgJSgjl0gNGSC2D-NqDB_XlgC418nU0_s2_7ySKQITMt5IA2RZeMHVqdF-2Cd8ZVXiE5TQZE2_pZUKp8ZY6bA69eFoIJ_MB57ioCWnOTQdFU0UxqcCNKZyf6/s1600/IMG_2894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbFTImDE6h3eN639faDMA8WgJSgjl0gNGSC2D-NqDB_XlgC418nU0_s2_7ySKQITMt5IA2RZeMHVqdF-2Cd8ZVXiE5TQZE2_pZUKp8ZY6bA69eFoIJ_MB57ioCWnOTQdFU0UxqcCNKZyf6/s320/IMG_2894.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUah3kSFmMiHj5D5rtFbfmntJValeiVeZyUUxk6t2XS4yROGTzLma16fxBcp2GTxl5CUwRXGYetxzneNDzTGPzyY5iH8yydfA-_KrHZ84rdYR9q8FPV76MqyVQmppSS6unL-ID7i3ths_v/s1600/IMG_2897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUah3kSFmMiHj5D5rtFbfmntJValeiVeZyUUxk6t2XS4yROGTzLma16fxBcp2GTxl5CUwRXGYetxzneNDzTGPzyY5iH8yydfA-_KrHZ84rdYR9q8FPV76MqyVQmppSS6unL-ID7i3ths_v/s320/IMG_2897.JPG" /></a></div><br />
Return the bones to the pot and continue cooking on low. When it's reached a flavor you deem worthy, turn off the heat and let it cool then skim the surface one more time, to rid it of excess fat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YDbDMoQDUXVwubz4WenBYRZln6nGCXyUBp0wPmku-aFev8Wc32kASdZPiYTyPjeGwdHF15xfXeZEjPL1R5qd7G_hBxlZj-uqmzcCs0DqLgz4fgWRjkrs7B1ZFVCGatycgT1FcVBqAT-w/s1600/IMG_2913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YDbDMoQDUXVwubz4WenBYRZln6nGCXyUBp0wPmku-aFev8Wc32kASdZPiYTyPjeGwdHF15xfXeZEjPL1R5qd7G_hBxlZj-uqmzcCs0DqLgz4fgWRjkrs7B1ZFVCGatycgT1FcVBqAT-w/s320/IMG_2913.JPG" /></a></div><div style="text-align: center;"> Finished broth!</div><br />
<b>Oven Roasted Red Potatoes</b><br />
<br />
<b>Ingredients:</b><br />
Small red potatoes, about 17 or 18, cut in bite sized pieces<br />
1 package button mushrooms, diced <br />
Beef from the beef bones, also chopped<br />
Garlic, about 3 cloves minced <br />
Rosemary (fresh is best! About one sprig)<br />
Olive Oil <br />
Salt and pepper to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLR3J4YEjXv7W6kkrsHsEOMFZQ4HP4TIEHwmqCktqRkPdqzXYcGB2wD1hwvs9e4o2mUSsIDFmsBH0q_T7-i5VjDpynaIVddzt0hyphenhyphen7YIgBGIxrkDJ_u19o5KQT8o3z4SkDvJSuJjMxuFm0/s1600/IMG_2920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLR3J4YEjXv7W6kkrsHsEOMFZQ4HP4TIEHwmqCktqRkPdqzXYcGB2wD1hwvs9e4o2mUSsIDFmsBH0q_T7-i5VjDpynaIVddzt0hyphenhyphen7YIgBGIxrkDJ_u19o5KQT8o3z4SkDvJSuJjMxuFm0/s320/IMG_2920.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMGmGfnHSqxEvJyyw-r03SL2-r6jeYRDA3mWzXhBY6aezJOH3d0EoHdhe5FceJ7Sn2tNZOSMjLM8wd5C2mjrsxzNqjMtYeR-J9Z9wdarlM5-GTaKuuK5jvqnFT_RyAN0z1eOytZo-51K_/s1600/IMG_2923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMGmGfnHSqxEvJyyw-r03SL2-r6jeYRDA3mWzXhBY6aezJOH3d0EoHdhe5FceJ7Sn2tNZOSMjLM8wd5C2mjrsxzNqjMtYeR-J9Z9wdarlM5-GTaKuuK5jvqnFT_RyAN0z1eOytZo-51K_/s320/IMG_2923.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwuiMYKQyZLCP0Qsyy3SfxNKpMzs6KavL62ZcXBKdFMtSu-AmpTNITZloumjR766WMkPTDNETpd853nATsSdr49LnIvR8LLwmbyXX0NgUq3AcHkfiewC2Mjlpc0O_pbC-JndKSA5nIiQi/s1600/IMG_2924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwuiMYKQyZLCP0Qsyy3SfxNKpMzs6KavL62ZcXBKdFMtSu-AmpTNITZloumjR766WMkPTDNETpd853nATsSdr49LnIvR8LLwmbyXX0NgUq3AcHkfiewC2Mjlpc0O_pbC-JndKSA5nIiQi/s320/IMG_2924.JPG" /></a></div><br />
<br />
<b>Glaze:</b><br />
1/2 spoon of brown sugar or honey<br />
1 tbsp of butter<br />
2 tbsp olive oil<br />
Salt <br />
Garlic powder <br />
Pepper<br />
<br />
Preheat the oven to 375F. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>1. Chop up the potatoes, mushrooms and beef into bite sized pieces.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisDwibfYromwglNtrOcB0KDm8zTROojrTJurBbBs3hIVpYOZfsM1WjF50AwDZ7hlKxm-9tR_mUzAiaUbu8ug705vmKFOUhLYBpUbUaN5lrPv780LWgGsTQ4LCY9G5w-YSAAisseJM0rGIC/s1600/IMG_2927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisDwibfYromwglNtrOcB0KDm8zTROojrTJurBbBs3hIVpYOZfsM1WjF50AwDZ7hlKxm-9tR_mUzAiaUbu8ug705vmKFOUhLYBpUbUaN5lrPv780LWgGsTQ4LCY9G5w-YSAAisseJM0rGIC/s320/IMG_2927.JPG" /></a></div><br />
2. Mince up the garlic and rosemary and mix them in a little bowl with the olive oil, salt and pepper.<br />
<div class="separator" style="clear: both; text-align: center;"></div>3. Add the olive oil mix to the chopped potatoes and stuff. Toss them all together so pieces are evenly coated.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_VCmeplbILdXa8NEcyTh-O1VW38M7lt_MfB-0xMIaZeVLcLrZ1NJ8oVNjKICIWfQmslu8GoRxRJk2JGzvoYvrjbCVYKZxR3G30jaAgmtOaZ8u3oZEawDuqa_R_dHUbIb36QTOh1yxUHt/s1600/IMG_2931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_VCmeplbILdXa8NEcyTh-O1VW38M7lt_MfB-0xMIaZeVLcLrZ1NJ8oVNjKICIWfQmslu8GoRxRJk2JGzvoYvrjbCVYKZxR3G30jaAgmtOaZ8u3oZEawDuqa_R_dHUbIb36QTOh1yxUHt/s320/IMG_2931.JPG" /></a></div><br />
4. Put it into a oven safe bowl/container/thingy and cover it with foil so it wont dry out.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50-2uEvp95APYxQYYijjmjpLFl2uX23QKl2HBnalhrcfB94bzQjZzi1lUQfZ8N-HwpUL2MS0G84B66QM7twRs1X1hDszQcBx6t17-w_1o9aXjOrMfRES9HP_nZUekZkgE-BjcQBlAFyfR/s1600/IMG_2934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50-2uEvp95APYxQYYijjmjpLFl2uX23QKl2HBnalhrcfB94bzQjZzi1lUQfZ8N-HwpUL2MS0G84B66QM7twRs1X1hDszQcBx6t17-w_1o9aXjOrMfRES9HP_nZUekZkgE-BjcQBlAFyfR/s320/IMG_2934.JPG" /></a></div><br />
5. Bake for about 40ish mins, then remove the foil. In a small bowl mix up the glaze.<br />
6. After about 10 mins, generously brush the glaze onto the top of the potatoes.<br />
7. Keep baking until the potatoes are nicely browned and sizzle a little around the edges.<br />
8. Remove and wait about 5 mins before eating. It'll be really HOT!<br />
<br />
...I forgot to snap a picture of the final product... but it looked great and tasted really good! <br />
<br />
<b>French Onion Soup!!! OMG Nom Nom Nom....</b><br />
<br />
I loooooove French Onion Soup.... so after all that preperation, here it is!!!<br />
<br />
Ingredients:<br />
Caramelized onions... about 8 onions worth<br />
8 cups of beef broth, plus 2 more on reserve<br />
A few sprigs of thyme, tied together with a string<br />
1 Bay leaf<br />
Salt and pepper to taste<br />
A few shakes Worcestershire sauce (I thought it'd be weird, but it makes a big difference! Some people also use Balsamic Vinegar)<br />
A little more than 1/2 cup of white wine<br />
A few slices toasted French bread (depending on how you're serving it, the number of slices will vary)<br />
Gruyere cheese, sliced or grated, enough to cover the surface of your individual bowls, or one large serving (I made mine in a large bowl, for communal dining. Less to wash!)<br />
About a handful of grated Parmesan (it adds a little oomph!)<br />
<br />
0. Before you do anything, toast the bread! Put a little foil down on a baking sheet and place your bread there in however many slices you need.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbX9DJ9c9QTHaVLXZPT964TRKMgoI3BE05kwoGk7T6RPLSM4a4R8U9c8LAtMS9Dh8ys59Vnh9xx7ihavzxJ68OucGs2aIuLdmctx-xPhl5FgpFOqLuudIGnkYgSnIAj3bVu-x45SC6wmUN/s1600/IMG_2908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbX9DJ9c9QTHaVLXZPT964TRKMgoI3BE05kwoGk7T6RPLSM4a4R8U9c8LAtMS9Dh8ys59Vnh9xx7ihavzxJ68OucGs2aIuLdmctx-xPhl5FgpFOqLuudIGnkYgSnIAj3bVu-x45SC6wmUN/s320/IMG_2908.JPG" /></a></div>Heat the oven to 400F and toast the bread till golden brown and crunchy all the way through. To check if it's done, use a toothpick to poke the center. If you can feel a little give, that mean the middle is still a little moist. Keep cooking it until it's dry throughout, then remove from the oven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvu-vgEoX3lgo5HVdJRECG0547N23O2_wAHVxvTyD5DeGcabyFeHMKs5z0IofGl1CTpcEOdLnksmRsPHQRYjZ4s8Idgb9zhO0BinneA0K2rYQMUlnFw4ycuJ_UiWrDJupzIqt5NeceLEx/s1600/IMG_2916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvu-vgEoX3lgo5HVdJRECG0547N23O2_wAHVxvTyD5DeGcabyFeHMKs5z0IofGl1CTpcEOdLnksmRsPHQRYjZ4s8Idgb9zhO0BinneA0K2rYQMUlnFw4ycuJ_UiWrDJupzIqt5NeceLEx/s320/IMG_2916.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> 1. Okay, so get a large pot and dump in the caramelized onions. If you made them in advance, let them heat up a bit in the pan, but don't let them burn. Add in a little broth, enough to just cover the onions, and bring it to a simmer, then add about 8 cups of broth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gVPl2N9mGscSZXERJF5VG7zUq9eZbjYYSO8arDFWHy8GPzkeNEH35AA8JCgGOA49xC262VlZvfPNfawhCBUcusycL9yaOP4ERCRVuEa-9einGsm2a-Ug9gEOd2dvsnysknzAvCHPsZix/s1600/IMG_2915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gVPl2N9mGscSZXERJF5VG7zUq9eZbjYYSO8arDFWHy8GPzkeNEH35AA8JCgGOA49xC262VlZvfPNfawhCBUcusycL9yaOP4ERCRVuEa-9einGsm2a-Ug9gEOd2dvsnysknzAvCHPsZix/s320/IMG_2915.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZbIDwxef0PxvLsHR8Ju4VoUEVYE2UyADK_Y9ctQgG9VSQUQY88EivzpBwNdbESyaO76qjlag-8dNSSIffzgDKwwEYw6A1nHfHOJb2lCn5VDxaYpLjKuVPfcLeb-hkP5ss2qI4sQ71-Gk/s1600/IMG_2918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZbIDwxef0PxvLsHR8Ju4VoUEVYE2UyADK_Y9ctQgG9VSQUQY88EivzpBwNdbESyaO76qjlag-8dNSSIffzgDKwwEYw6A1nHfHOJb2lCn5VDxaYpLjKuVPfcLeb-hkP5ss2qI4sQ71-Gk/s320/IMG_2918.JPG" /></a></div><br />
2. Add in the thyme and bay leaf. It's worth it to tie up the thyme, so it's easier to fish out later. You wan the flavor, not the leaves.<br />
3. Once everything is simmering, cover the pot and let it cook for 30-40 minutes on low, or medium low. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIGmSfm8Je1NR3LPCi_OakiMRmSpiSEjFEGt9EdOk3rgYXkLqy2QbP8kGxWBY9YsSj77Ms70jg_Sbyo4INqrWuMPtfoAEdWiA0HtXNxoQIWQziVQDOSQN4HH2PXzqRf5GDzjBX89UqV1c/s1600/IMG_2919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIGmSfm8Je1NR3LPCi_OakiMRmSpiSEjFEGt9EdOk3rgYXkLqy2QbP8kGxWBY9YsSj77Ms70jg_Sbyo4INqrWuMPtfoAEdWiA0HtXNxoQIWQziVQDOSQN4HH2PXzqRf5GDzjBX89UqV1c/s320/IMG_2919.JPG" /></a></div>4. Okay, now taste the soup and add in the desired amount of salt and pepper. If you add in too much salt, no worries! That's why you have the extra broth on hand, just in case. I usually reserve about 2 or so cups. It allows for more wiggle room when seasoning.<br />
5. At this point, I like to ladle out some of the soup into a little bowl and season it, just to see how it tastes.<br />
<br />
This way, you can experiment without touching the main supply, just in case you mess up. Put in a drop or two of the Worcestershire sauce and a little bit of white wine, to see of you like it. If you do, add these two ingredients into the soup, starting with very little, and working your way up from there.<br />
<br />
I'd reccomend adding the Worcestershire sauce via spoon instead of shaking it directly from the bottle, because sometimes you get too much. It's a strong taste, so a little goes a long way. As for the wine, to better control the portions, I like to put it in a measuring cup for easier and more controlled pouring.<br />
<br />
If you don't like the way it tastes, that fine too :) Some people like it without. Or some people put in sherry instead. In the end, it's really up to you!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8gkEJamYyzamkqNQTORglDWgTrEiNtj3IMNkBwH594bZkHD_gx6SA9sFYPQUXRLvKIxWgzlkXNk_eYH_9ZVWgsphqY5LyS0DlC-b5OFe6rhGilGL-SBidA8ZhUL4WGJ181qNfMUNDu0u/s1600/IMG_2929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8gkEJamYyzamkqNQTORglDWgTrEiNtj3IMNkBwH594bZkHD_gx6SA9sFYPQUXRLvKIxWgzlkXNk_eYH_9ZVWgsphqY5LyS0DlC-b5OFe6rhGilGL-SBidA8ZhUL4WGJ181qNfMUNDu0u/s320/IMG_2929.JPG" /></a></div><br />
6. Place the oven rack to the lowest, or second lowest placement in the the oven. Set your broiler to 380F. Put your soup in its serving container. Here, I used a large ceramic pot and made one large serving. Add the soup, then place the toasted bread atop it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMPD5m8SMbQtV25q64cxdjmi6-SPOTSa5Hb881rL7flhXY9-iB23_YPCd49dSdINSN_IVmK8odvCQ3DTp0hQrKiaCiRNFLcghPHOMZWto70HVAbA7-oXMNM2vMKJDVTQQiCXy4FdShkw-/s1600/IMG_2936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMPD5m8SMbQtV25q64cxdjmi6-SPOTSa5Hb881rL7flhXY9-iB23_YPCd49dSdINSN_IVmK8odvCQ3DTp0hQrKiaCiRNFLcghPHOMZWto70HVAbA7-oXMNM2vMKJDVTQQiCXy4FdShkw-/s320/IMG_2936.JPG" /></a></div><div style="text-align: center;"> The finishing touches!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2whg7F4VR8J2rW2d1ODlh7O6ZVEQcyT67vVVXCdKdbojORz3wOV5EJ8F4YVHEFW0lYoLndff81AAVV-BUptZ1m9GY3Yr686GHKsdHAjEhPkyTODz-WjSogbaQraGWkKHpMbiM1p1eRge/s1600/IMG_2937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2whg7F4VR8J2rW2d1ODlh7O6ZVEQcyT67vVVXCdKdbojORz3wOV5EJ8F4YVHEFW0lYoLndff81AAVV-BUptZ1m9GY3Yr686GHKsdHAjEhPkyTODz-WjSogbaQraGWkKHpMbiM1p1eRge/s320/IMG_2937.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiP9FY-Wq_jAcVlT3iY1UgJFZImtYXe8fUgemq9l4IxWFoRE1ZXu6nn1p9t773Pf81r3pLNV8BDsZcBX0iw6uTSheVUHVQ3oMF9_WgDPBklunv3DdTbHU5pbyU74u99BKBiBBMvoDhBbd/s1600/IMG_2939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiP9FY-Wq_jAcVlT3iY1UgJFZImtYXe8fUgemq9l4IxWFoRE1ZXu6nn1p9t773Pf81r3pLNV8BDsZcBX0iw6uTSheVUHVQ3oMF9_WgDPBklunv3DdTbHU5pbyU74u99BKBiBBMvoDhBbd/s320/IMG_2939.JPG" /></a></div><br />
7. Generously spread the Gruyere on top of the bread and sprinkle the Parmesean evenly on top of that. Now, pop it into the oven and bake it for about 10-15 mins or until the cheese is golden brown a deliciously gooey!!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhJ4zj3MhcieTOcdqSwToIG1uZ61V9eIPhNaHwePEA4JIZP-AZOWHLq8aTyMC0RGNp2CNSdleFOAwtZhNJmRPM44j7Qzl19hUe9hRiVN3_ynlNzn-WmcUne62RjC67H2GrixflvZ89IbG/s1600/IMG_2935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhJ4zj3MhcieTOcdqSwToIG1uZ61V9eIPhNaHwePEA4JIZP-AZOWHLq8aTyMC0RGNp2CNSdleFOAwtZhNJmRPM44j7Qzl19hUe9hRiVN3_ynlNzn-WmcUne62RjC67H2GrixflvZ89IbG/s320/IMG_2935.JPG" /></a></div><br />
8. Remove the soup from the oven and let it sit for at least 7 minutes, so you don't burn yourself.<br />
9. EAT!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIBzMXhoZHKfkeDPV4K67DY4AUJLxhbzz39Y-u5fxGv5fQK07q16YJ8AGMpRlwPVlvLgqUxzl4gy1_vexwZk8FMf_QKX4kZCC3xXVjTgwLbklqaEuFbedxnpY0jOeiI_FTsNHUKQgiP8t/s1600/IMG_2944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIBzMXhoZHKfkeDPV4K67DY4AUJLxhbzz39Y-u5fxGv5fQK07q16YJ8AGMpRlwPVlvLgqUxzl4gy1_vexwZk8FMf_QKX4kZCC3xXVjTgwLbklqaEuFbedxnpY0jOeiI_FTsNHUKQgiP8t/s320/IMG_2944.JPG" /></a></div><br />
I hope you enjoy these recipes, becuase I do!Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-32848050200655049222010-08-07T21:23:00.000-07:002010-08-07T21:23:54.544-07:00Chicken Pot Pie!On day, sometime this spring, I had a dream about making Chicken Pot Pie. I had never made one before but was possessed by a strong desire to make it. The very next day I tried my hand at it, with good results. My boyfriend Joe became very fond of it, and since then, I have made more than a few.<br />
<br />
Since the summer began, I have not seem Joe in a while. Missing him, I decided to make the Pot Pie, if only to taunt him with it from afar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTIu2Wwt2pFdI6QHqNGM2Fo0tNtKGDW1YZ9JCyzSconCV48wt_MIYw70hUUigS0YMQGyETW7OESfKyGBnJg8ciMlqm8NDGRRLlucoGhHdxzmK8ImwYh41Z2YXYpFVCpvM-Fa5eGRj4p1n/s1600/IMG_2754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTIu2Wwt2pFdI6QHqNGM2Fo0tNtKGDW1YZ9JCyzSconCV48wt_MIYw70hUUigS0YMQGyETW7OESfKyGBnJg8ciMlqm8NDGRRLlucoGhHdxzmK8ImwYh41Z2YXYpFVCpvM-Fa5eGRj4p1n/s320/IMG_2754.JPG" /></a></div><div style="text-align: center;"> I cook because I caaaaaaare :D</div><br />
Chicken Pot Pie<br />
<br />
Ingredients:<br />
Well, let me first say that pretty much anything goes here... Today I had these veggie available:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1x462ApViiYZ5nIyFZhfxQCwGNhf9D2bUZP6uiLIKQMA45lCcLRFIgHsPN1LgMfV1C-PiRo2dyHchqAhCRwqDLYiVBwqgWG4trXLi_wEmgT2-Xnw4wp5vz85UHjDmsyOtnA_Uw7bZ4LQr/s1600/IMG_2738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1x462ApViiYZ5nIyFZhfxQCwGNhf9D2bUZP6uiLIKQMA45lCcLRFIgHsPN1LgMfV1C-PiRo2dyHchqAhCRwqDLYiVBwqgWG4trXLi_wEmgT2-Xnw4wp5vz85UHjDmsyOtnA_Uw7bZ4LQr/s320/IMG_2738.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihj-MutcrP_0YDiBIVw2BJ6BOt39RAUePlozLKnzJlmRCxLfaM4nmNO4lyxYdfABgOKqsdKGZmY1i1DPT3tSg7LdI_JVAWCsrKeKKn_HeDAeGm_H6ua9eTqYJbY3XeViel4Bq_rJFq14cz/s1600/IMG_2739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihj-MutcrP_0YDiBIVw2BJ6BOt39RAUePlozLKnzJlmRCxLfaM4nmNO4lyxYdfABgOKqsdKGZmY1i1DPT3tSg7LdI_JVAWCsrKeKKn_HeDAeGm_H6ua9eTqYJbY3XeViel4Bq_rJFq14cz/s320/IMG_2739.JPG" /></a></div><br />
1/4 of a head of cabbage. I used 1/2 a cabbage that we had in the fridge, but it proved too much.<br />
1/2 a large eggplant<br />
1/2 a zucchini (from our garden :D )<br />
1 large onion<br />
3 carrots (great for a splash of color and sweetness)<br />
1 bag of mixed frozen veggies I found in the freezer (contains corn, green beans and peas)<br />
<div class="separator" style="clear: both; text-align: center;"></div>4-6 cloves garlic<br />
1/2 spoon red pepper flakes (if you like spiciness)<br />
4-6 boneless, skinless chicken thighs (or breast, but personally, I prefer dark meat)<br />
3/4 cup mushroom soup (or add 1/2 cup of milk, but add an extra tablespoon of flour later)<br />
a few shakes of Worcestershire sauce or few slices extra sharp cheddar (for a bit of tangy-ness)<br />
2-3 tablespoons flour (depending on how much moisture is given off after cooking the veggies, and and extra spoonful is using milk and not mushroom soup) <br />
Salt and black pepper to taste<br />
<br />
1 box prepared of 2 pie crusts, 9 inches wide<br />
bowl of water, set to the side<br />
1 egg, whipped<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>1. Dice up all the veggies into bite sized pieces and set aside. Cut the chicken into bite sized-pieces as well and set these aside too. Mince the garlic.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJue3GTe6Ho92frxO1TSn0iqIle1_GMSsP78ZBMFI7OsWsUTTKYYYUHV4VT1oodBEiQztdKTAkArJUiaAYed2Gwkj3cSCsBhRw_qz0AqGW_RnvFQw2s9tE5QBEU9jP_nIrpzSPbzGq9cb/s1600/IMG_2744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJue3GTe6Ho92frxO1TSn0iqIle1_GMSsP78ZBMFI7OsWsUTTKYYYUHV4VT1oodBEiQztdKTAkArJUiaAYed2Gwkj3cSCsBhRw_qz0AqGW_RnvFQw2s9tE5QBEU9jP_nIrpzSPbzGq9cb/s320/IMG_2744.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqGgr4Xnf6Fc6wQTx-KWjR7x00u6HoKxWC5yRZUCVbuhJ5c_zwNa_lp4uqyj85m4Az-VmK2qCNskAnuo8ecr-S3K3Ju-2l5o7i7eezeghCXONFspb4HhB3OcdG0Rk9CGT4J7e-y-ZFo2g/s1600/IMG_2745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqGgr4Xnf6Fc6wQTx-KWjR7x00u6HoKxWC5yRZUCVbuhJ5c_zwNa_lp4uqyj85m4Az-VmK2qCNskAnuo8ecr-S3K3Ju-2l5o7i7eezeghCXONFspb4HhB3OcdG0Rk9CGT4J7e-y-ZFo2g/s320/IMG_2745.JPG" /></a></div><div style="text-align: center;">I didn't buy boneless-skinless chicken. </div><div style="text-align: center;">If you didn't either, no biggie.</div><div style="text-align: center;"> Just remove the skin, trim off the fat and cut as close to the bone as possible. </div><div style="text-align: center;">You can save the bones and boil them to make a tasty chicken stock later.</div><div style="text-align: center;"><br />
</div>2. In a large pot, put in a bit of oil and put in the garlic and red pepper flakes. This will infuse the oil with the flavors. Let it simmer for 2-3 minutes.<br />
3. Add in the veggies and cover the pot, letting it cook on medium for about 10 minutes, until veggies are tender.<br />
4. Toss the chicken into the mix and put the lid back on for about 7 mins, or until just cooked.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZr6tV8SkhCKtVjWVLOuATdT0q8UW2F8uQpmwuMt8Z2EC6JGG7uVDxKhOY4v_hx42BZIrM-ezyHXMgPgg9KyUgetqk_ihi1wq2JbtisEOEmvhNq6XApVulFoBO3DCTSME5KA5RMs6Hvv6/s1600/IMG_2747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZr6tV8SkhCKtVjWVLOuATdT0q8UW2F8uQpmwuMt8Z2EC6JGG7uVDxKhOY4v_hx42BZIrM-ezyHXMgPgg9KyUgetqk_ihi1wq2JbtisEOEmvhNq6XApVulFoBO3DCTSME5KA5RMs6Hvv6/s320/IMG_2747.JPG" /></a></div><br />
5. Add in the mushroom soup and Worcestershire sauce. Mix it well and remove from heat.<br />
6. Once it's removed from the range, slowly add in the flour, salt and pepper.<br />
7. Let this mixture cool for a while, until luke warm. I let mine sit out for about 10 mins, then placed it in the fridge to chill a bit more, stirring ocassionally. If this is too warm when you put it in the crusts, then the crusts will become really floppy and melty. No good. <br />
8. Prepare the pie tin by sprinkling the bottom with a bit of flour. Gently unroll one crust and place it on the bottom, making sure it's even on all sides. Also, at this point, you can pre-heat the oven to 350F.<br />
9. Cafefully pour in the filling, you may even need someone to help you. There will be a lot, so be careful not to have it spill over the edges. It should create a nice peak, which you need to smooth out a bit. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKD8XJY71VuTAVJb2EePp4jKiXx0HvDqnTjHEt5M6yAkZMKO3d8kvSJtKqBVIpSo1x4qOiEegZCGh8bJCJ3uS-_CTn9lRCR0xQox-7zUPEfpl3ptVEsB334dLt1ALEv8jhfS_3gUBqd0a/s1600/IMG_2751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKD8XJY71VuTAVJb2EePp4jKiXx0HvDqnTjHEt5M6yAkZMKO3d8kvSJtKqBVIpSo1x4qOiEegZCGh8bJCJ3uS-_CTn9lRCR0xQox-7zUPEfpl3ptVEsB334dLt1ALEv8jhfS_3gUBqd0a/s320/IMG_2751.JPG" /></a></div><br />
10. Alse carefully, unroll the second crust and place it on top of the filing, making sure each of the sides are equally over the edge.<br />
11. Lift up the edge of the top crust and dip a finger into the water, wetting the bottom crust. Do this al around the pie, then dry your hands. If your fingers are still a littl moist, dip them in a bit of flour to prevent sticking, and crimp the edges together.<br />
12. Cut a few slits at the top of the pie to let steam out. Cover the edges with foil and place in the oven. I like to keep mine on a baking sheet, so it's easier to take in and out, and can also catch any drippings, if there are any.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvc9jx2b8SaSOpes8XqNVkgaOzaqy1IMWwGUVx0Vu08wljv2gIHPv2kBRf_Eusl5rrW0YVlYni1GBJ_lTk8ldlkV5bA2jiekyiu1EBajgXoCm7G61h8S7SwdKvXiWeuxPGiV49v3rasZpB/s1600/IMG_2752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvc9jx2b8SaSOpes8XqNVkgaOzaqy1IMWwGUVx0Vu08wljv2gIHPv2kBRf_Eusl5rrW0YVlYni1GBJ_lTk8ldlkV5bA2jiekyiu1EBajgXoCm7G61h8S7SwdKvXiWeuxPGiV49v3rasZpB/s320/IMG_2752.JPG" /></a></div><br />
13. Bake for 40 mins. After that, remove the foil.<br />
14. Bush the top with a couple coats of egg to give it that shiny, golden color. Bake for 15 more minutes.<br />
15. Remove the pie from the oven and let sit for about 40 mins to let it cool.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyQ4-ktz9n48syBslhbYMJenBdpsocmY3NMWJ6bhPYsQSwe64juvz0CJkLgcI5NfvCAshivSUbQPO6ca5bpq_FKzIXYrcz8RCLW0P2S8J3pRfyR2WkWidaqk26btaGxguiQ9pTfmEroDk/s1600/IMG_2756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyQ4-ktz9n48syBslhbYMJenBdpsocmY3NMWJ6bhPYsQSwe64juvz0CJkLgcI5NfvCAshivSUbQPO6ca5bpq_FKzIXYrcz8RCLW0P2S8J3pRfyR2WkWidaqk26btaGxguiQ9pTfmEroDk/s320/IMG_2756.JPG" /></a></div><br />
16. Cut and serve!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3O0nFLoOw5G2YPqJmulTOR7lzCQWEijk652KKeZXaAoIpzkM0vLbLSHAX_bXEJ_VMOdDOvGzLpuyy6snZEDGI0RsxlKfAaZZ9RDqi8KRrfy2fjwMC8OE_I0M9nRvDv7Lpp-1uIEFVXc5/s1600/IMG_2761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3O0nFLoOw5G2YPqJmulTOR7lzCQWEijk652KKeZXaAoIpzkM0vLbLSHAX_bXEJ_VMOdDOvGzLpuyy6snZEDGI0RsxlKfAaZZ9RDqi8KRrfy2fjwMC8OE_I0M9nRvDv7Lpp-1uIEFVXc5/s320/IMG_2761.JPG" /></a></div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-10822041820930500272010-07-21T04:48:00.000-07:002010-07-21T06:28:45.094-07:00Coconut Custard with Fresh PeachesSince I cannot sleep I shall cook! A custard... At 4 in the morning.... Oh gawd...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipMaS_wn2Fd9KB9kZsRpkO_-Ln3Dswhyphenhyphen35RqyakAwFAq3ilBkr7210aYqdXGlLCHtMF0zacNpC2zDIJEPW35f_ayQran4AZVDyf9nYNbcDjL7PgInNWV87MVbiCUVSUNGbTk9VnP7eniM/s1600/IMG_2652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipMaS_wn2Fd9KB9kZsRpkO_-Ln3Dswhyphenhyphen35RqyakAwFAq3ilBkr7210aYqdXGlLCHtMF0zacNpC2zDIJEPW35f_ayQran4AZVDyf9nYNbcDjL7PgInNWV87MVbiCUVSUNGbTk9VnP7eniM/s320/IMG_2652.JPG" /></a></div><br />
<br />
But anyhoo, here's the recipe:<br />
<br />
Coconut Custard with Fresh Peaches<br />
<br />
Ingredients:<br />
1 pre-made 9 inch pie crust<br />
1 eggwhite (the yolk can be added to the rest of the eggs)<br />
5 medium eggs/4 large eggs<br />
1 can coconut milk<br />
<div class="separator" style="clear: both; text-align: center;"></div>3/4 cups sugar (I used brown sugar, but granulated is good too)<br />
1 capfull of vanilla extract<br />
3 good shakes of nutmeg<br />
2 pinches of salt<br />
2 peaches, sliced <br />
<br />
1. Preheat the oven to 425 F.<br />
2. Roll out the pie crust into the pie pan. Crimp the edges if you'd like. I like to because its fun. It's also 3. in the morning and I'm bored.... take a fork and prick the bottom of the pie crust with it, this will keep it from puffing up. The egg whites will prevent the custard from making the crust too soggy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMi76uOH8NlxU1DIyEAFlXIGQzHCyb0oLNW03N4Qh6zwavRE8gK36J07IDodzqwf3D9aAIphIdRAmBKLZriGngzHPmmf3l7EhlH8OH43Qmmlo0FHAX2UEkeK-m8VGiOIFgWAehuRzrERF/s1600/IMG_2646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMi76uOH8NlxU1DIyEAFlXIGQzHCyb0oLNW03N4Qh6zwavRE8gK36J07IDodzqwf3D9aAIphIdRAmBKLZriGngzHPmmf3l7EhlH8OH43Qmmlo0FHAX2UEkeK-m8VGiOIFgWAehuRzrERF/s320/IMG_2646.JPG" /></a></div><br />
4. Cover the edges with foil to prevent them from over cooking. Bake for about 10-15 mins, until firm and lightly browned. Remove from the oven and them let cool for about 8 mins.<br />
5. Combine eggs, coconut milk, sugar, vanilla, nutmeg and salt. Whisk together till smooth and pour into the pie crust. Keep the foil over the edges to prevent burning. Bake at 375 for about 30-40 mins. Test it when the top gets nicely browned and when you insert a chopstick or tooth pick it comes out clean. It'll be a little jiggly, but it's okay. It'll firm up later. <br />
6. Let the pie cool for.... however long it takes to cool... When warmish and firm, cut the peaches and arrange pleasingly on the pie. It'll be pretty and tasty. Yum!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudCF-kTp28PeC5Lkh5A8aCfUpkXdqLgdYSZdDt4zTAlAReUcAqMKElVZsWxZx1K6jQ2vgDdlg8GltX727uqC89R3EZtnjlWg8Zg7dN9rBwF8UkznzxURg36JNAfCJROEU0AJN-Yg1Wd_9/s1600/IMG_2648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudCF-kTp28PeC5Lkh5A8aCfUpkXdqLgdYSZdDt4zTAlAReUcAqMKElVZsWxZx1K6jQ2vgDdlg8GltX727uqC89R3EZtnjlWg8Zg7dN9rBwF8UkznzxURg36JNAfCJROEU0AJN-Yg1Wd_9/s320/IMG_2648.JPG" /></a></div><br />
Consume with friends.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fKUVof3rX5HJrUMFYdQ9hd9GOhLS4kcCrL8YeIGN7bF2mzBeN7qxq56VBqkJ9mZaORyVd6JRFSYIdgRYssOsdbdkWzjiuBF1IPDTkOFyUoeB5MI2ZMoh3cv0mycXzmSn1jLx5HkLez96/s1600/IMG_2659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fKUVof3rX5HJrUMFYdQ9hd9GOhLS4kcCrL8YeIGN7bF2mzBeN7qxq56VBqkJ9mZaORyVd6JRFSYIdgRYssOsdbdkWzjiuBF1IPDTkOFyUoeB5MI2ZMoh3cv0mycXzmSn1jLx5HkLez96/s320/IMG_2659.JPG" /></a></div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-44070520148917115782010-07-21T01:57:00.000-07:002010-07-21T01:57:25.885-07:00Tomato Sauce with FettuccineMmmmm, I love pasta!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhsFwtZL_ZxubvlB-oYbgmBLNuiZOS6CzxiGKN-BolO34ckJ-2WIlPe5AiPIAJsZYoJUo2CA3pdAux9riPqWdTiN9cioHixE0O4xsf2MhIxxxxwFNuBZh3fimcGDfyt8lh5u77Hv6KABf/s1600/IMG_2625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhsFwtZL_ZxubvlB-oYbgmBLNuiZOS6CzxiGKN-BolO34ckJ-2WIlPe5AiPIAJsZYoJUo2CA3pdAux9riPqWdTiN9cioHixE0O4xsf2MhIxxxxwFNuBZh3fimcGDfyt8lh5u77Hv6KABf/s320/IMG_2625.JPG" /></a></div><br />
<br />
I've been making this sauce since high school. After watching a lot of cooking shows, I took what I liked from each recipe and created this:<br />
<br />
Tomato Sauce<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBRC4hcKrhp_fckTku7NF4oxhRj6RN-cNVtJIpz1mtucDlMe5pjGjtuTTZTculHs1ax9U-KPEWPTt2G0vfj0JKu6Taml7U-tPn8XKR9G6MVQTiy3y9nME2QwWVkwm_sZS2bWaM3SDDOFu/s1600/IMG_2618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBRC4hcKrhp_fckTku7NF4oxhRj6RN-cNVtJIpz1mtucDlMe5pjGjtuTTZTculHs1ax9U-KPEWPTt2G0vfj0JKu6Taml7U-tPn8XKR9G6MVQTiy3y9nME2QwWVkwm_sZS2bWaM3SDDOFu/s320/IMG_2618.JPG" /></a></div><div style="text-align: center;">We grow herbs at our house :) They grow pretty well and are great to have on hand when you're cooking. Plus, they smell really good.</div><br />
Ingredients:<br />
3-5 cloves of garlic, crushed<br />
2 onions, diced <br />
1 spoonful of crushed red pepper (less, or omit if you don't like it spicy)<br />
2-3 cans of stewed tomatoes, unsalted<br />
2 bay leaves <br />
6-8 leaves fresh basil, chopped or a few good shakes of the dried stuff<br />
4-5 leaves of fresh oregano, chopped or (again) a few good shakes of the dried stuff<br />
salt to taste<br />
add a little sugar if you'd like<br />
1 tablespoon of butter at the end, or a drizzle of olive oil<br />
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1. Take a large pot and pour in some olive oil. Heat it up for a minute and add in the garlic and onions so they crackle. Also add in the red pepper.<br />
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2. Cook the garlic, onions and red pepper until the onions are semi-transparent. The oil should be taking on a reddish tinge due to the pepper.<br />
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3. Put the tomatoes in a blender and pulse 4-6 times. You want to chop down the tomatoes, but not puree them. I like some texture to the sauce.<br />
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<div class="separator" style="clear: both; text-align: center;">4. Add the tomatoes to the pot and add the rest of the spices. Let stew for about 10 mins on medium heat.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWfNWnYoD2-TotABCUVk7SPFpLSlEjai4ctbEgdcfEwx8asc4tPOdOmF3rXd8EE1IACa3TCQ49MffSEwLFWz9DLGc7IKjvE7Q7ovTjbUIzrrNCgviCwKpjC7zWiFf4Z6Ehnb3oEDcZmMx/s1600/IMG_2620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWfNWnYoD2-TotABCUVk7SPFpLSlEjai4ctbEgdcfEwx8asc4tPOdOmF3rXd8EE1IACa3TCQ49MffSEwLFWz9DLGc7IKjvE7Q7ovTjbUIzrrNCgviCwKpjC7zWiFf4Z6Ehnb3oEDcZmMx/s320/IMG_2620.JPG" /></a></div><br />
5. At the end, add in the butter or drizzle of olive oil.<br />
6. We also had some frozen shrimp that I added later.<br />
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Serve over pasta! I am partial to fettuccine or shells. <br />
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^_^ Enjoy!Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com1tag:blogger.com,1999:blog-6018832883548060158.post-14080731495832109962010-06-26T16:24:00.000-07:002010-06-26T17:16:08.541-07:00Ja-Jang Dukk-Bokki (Korean Rice Cakes in Black Bean Sauce)I love Korean rice cakes, lovely chewy little cylinders of ricey goodness. Pair that with a sweet/savory black bean sauce, and you've got a winning combination.<br />
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Ja-Jang Myeon is a popular food among Koreans, but is Chinese in origin. It consists of a thick black bean sauce which is fried along with other ingredients, like onions, veggies, meats or seafoods. Ther noodles served with it are thick white noodles made from wheat flour. <br />
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Last time I was in Hong Kong, Shanghai cuisine was rather popular. My uncles and aunts took us to a few places that served it, and at one we has thin sliced rice cakes with a thick black bean sauce. I was inspired to try a dish like it when I got home, and substitute the noodles with rice cakes instead.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0M7Erf3s-xbYNFaPFljVHz9TtvI1Z4exxtNY60Va-FkoU2_rIuFFUdaAljtsr0iZT0G2UCzuUQL2Z-kC7tpBRRM9HCoPpfv0PTylVcCu_2LzC1oPijUq59_WR-rFnVyxkSY5jKfNNG4T/s1600/IMG_2588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0M7Erf3s-xbYNFaPFljVHz9TtvI1Z4exxtNY60Va-FkoU2_rIuFFUdaAljtsr0iZT0G2UCzuUQL2Z-kC7tpBRRM9HCoPpfv0PTylVcCu_2LzC1oPijUq59_WR-rFnVyxkSY5jKfNNG4T/s320/IMG_2588.JPG" /></a></div><br />
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Ingredients are as follows:<br />
<br />
2 large onions, sliced or diced, however you prefer (I diced them, then wished I had sliced them into slivers instead. A lot easier for picking up with chopsticks)<br />
1/2 a pack of Korean rice cakes<br />
1/2 cup water, just in case you need it <br />
1 large heaping spoonful of Korean black bean sauce<br />
1 spoonful of Chinese oyster sauce <br />
1 spoonful of sugar<br />
3-4 spoonfuls of soy sauce<br />
2 spoonfuls of vinegar<br />
1 box of firm tofu (optional) <br />
2 long stalks of green onions, diced up finely.<br />
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1. Sautee the onions in a large skillet with a little oil. Add rice cakes when onions are a third done. Cover until rice cakes are soft. Add a little water to keep the rice cakes from burning.<br />
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2. When rice cakes are soft, add the black bean sauce and oyster sauce to it, stirring to make sure every thing is coated evenly. Add a little water in case it's too dry.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>3. Add the rest of the ingredients, adjusting to taste. Personally, I like mine a little more sweet, so I add a tad bit more sugar. If you like yours a little less sweet, add 1 spoonful instead and maybe a little more soysauce.<br />
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4. Lastly, add in the tofu and cover the skillet until the tofu is heated up.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYesD8XPZrf9YVZCXPRvx4KYl-emCp_UWP1wuAZlZORXqjQ6hNLUsQVZt5tS75vhRmUhx3wT6NxxS6JpQvLEptneZV5cLZb7OLeeYgxKcVFCN3XDaWV6tf1rq3Sj9SQeEUXOxewc0hhh-t/s1600/IMG_2585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYesD8XPZrf9YVZCXPRvx4KYl-emCp_UWP1wuAZlZORXqjQ6hNLUsQVZt5tS75vhRmUhx3wT6NxxS6JpQvLEptneZV5cLZb7OLeeYgxKcVFCN3XDaWV6tf1rq3Sj9SQeEUXOxewc0hhh-t/s320/IMG_2585.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>5. Plate and garnish with green onions.<br />
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Enjoy and share with friends! :D<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzXUdJf5dGgnD2j1xqCGJhr7U1Ia0VxilvIoub29CgEJA8ppA2NHaUI-RyI-AHbjROb6cRh5xdm2CynD3Od8flLo215HajasyLZa2i5hKMRT7wGtVgWZQKvhTqAZ8UrUu75dfNaOQafbF/s1600/IMG_2590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzXUdJf5dGgnD2j1xqCGJhr7U1Ia0VxilvIoub29CgEJA8ppA2NHaUI-RyI-AHbjROb6cRh5xdm2CynD3Od8flLo215HajasyLZa2i5hKMRT7wGtVgWZQKvhTqAZ8UrUu75dfNaOQafbF/s320/IMG_2590.JPG" /></a></div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-38310073182739110112010-06-21T08:44:00.000-07:002010-06-21T08:44:12.019-07:00Coconut Custard with Raspberries and Chocolate Rum Sauce<div class="separator" style="clear: both; text-align: center;"></div>Today was a day for custard. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVyfMNwU6zYpdNcg3_atWJGdjzvguO1SjVpOVdXPtyIVho6S7liWgklGdKiCVhbhWcNyaK6cgaYvikHejsXSj5Hd0eWwEKr41pGHaD9pvmfXz4aNzO-Y_eNBSLL0qOZk_pRO0yHu4h3c3/s1600/IMG_2574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVyfMNwU6zYpdNcg3_atWJGdjzvguO1SjVpOVdXPtyIVho6S7liWgklGdKiCVhbhWcNyaK6cgaYvikHejsXSj5Hd0eWwEKr41pGHaD9pvmfXz4aNzO-Y_eNBSLL0qOZk_pRO0yHu4h3c3/s320/IMG_2574.JPG" /></a></div><br />
Earlier I went to dim sum with my family. I was really looking forward to the little egg custards which are standard fare for dim sum. These little flaky pastries have a smooth yellow custard that is gentle in flavor.<br />
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Today, they were okay... I was very 'meh' about them.<br />
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So I decided to make my own. <br />
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I've never made custard before, but different flavors and ingredients began swirling around in my head once I decided to try my hand at these little treats. <br />
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First off, I made the crusts. I don't really like making pastry crusts... the ratio of ingredients, the temperature and the right amount of mixing it.... it seems tedious... <br />
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I used to make a lot of pies in high school, so i had some basic crust skills from then.<br />
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Use:<br />
Butter<br />
Flour<br />
Salt<br />
Ice water<br />
A cold bowl to mix it in. Stick it in the freezer first. <br />
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I'm awful at giving measurements, and this time I eyeballed everything. Next time I make this I'll get better ideas of measurements, but this time was just experimental. <br />
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Cut the butter into small cubes, the colder the butter the better, so they dont melt too much while mixing the dough. Mix em around with the flour and salt until crumbly, chunks of butter are good for a flakey crust. Add ice water as needed. Make sure it's moist, but not wet. Should be crumbly little pieces before you pack it all together, wrap it in plastic and stick it in the fridge for at least an hour or so. <br />
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Now for the fun part!<br />
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I decided not to make a straight up egg tart. Instead, I used coconut milk in place of cows milk, both for richness and taste. I think the teeny bit of nuttiness deepens the creamy nature of this custard. <br />
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Custard was:<br />
Coconut milk<br />
4 eggs, separated; whites beaten to meringue<br />
Dash of salt<br />
Sugar<br />
Spoonful of flour<br />
Dash of vanilla<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTuHiMk4SDBiU1gDTTUwXYFEzNPLtacOTt0dzVlJfwFnX8kxVSGxOmXGMEL75ScmZMXbSRFlP3V5CPHLbUmgps5d8LsRLZyx58le205Cdel7yMMOUgFuZ9QTY4Ri0T_TYkiwV4J5FI09_/s1600/IMG_2566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTuHiMk4SDBiU1gDTTUwXYFEzNPLtacOTt0dzVlJfwFnX8kxVSGxOmXGMEL75ScmZMXbSRFlP3V5CPHLbUmgps5d8LsRLZyx58le205Cdel7yMMOUgFuZ9QTY4Ri0T_TYkiwV4J5FI09_/s320/IMG_2566.JPG" /></a></div><div style="text-align: center;">Little custards right out of the pan, before decorating and chocolate.</div><br />
I mixed everything together with an electric mixer, without the whites. It came out pretty thick and tasty, but I wanted a rich in flavor, light in texture dessert. So I folded in the whipped whites. It made the surface a bit bubbly when baking, but texture-wise was still smooth inside. I think next time I may just use the yolks for a nice smooth surface. <br />
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The chocolate sauce was:<br />
Semi sweet chocolate chips<br />
Rum<br />
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Melt the chips then add the rum till they get to a nice pouring consistency. I like this combo because it's simple and the rum gives the chocolate a tiny extra bit of bitterness. It's not overwhelmingly alcoholly either.<br />
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Raspberries made a great topping, though most any fruit will do. Drizzle on the chocolate sauce and you're good to go!Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-38668846517480027712010-06-17T17:43:00.000-07:002010-06-17T17:43:22.838-07:00More Jellies!After yesterdays adventures with agar agar, I had to make more... I was thinking of more flavor combinations.<br />
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These jellies are little, so I wanted them to have bolder, more intense flavors. I cut down on the sugar because I wanted it to be more about the fruits and spices than just tasting like candy.<br />
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The first idea I had was Lime-Coconut with Pinapple. We had some frozen pinapples so I pureed some, added water, agar agar and a little sugar. I also made some agar agar with coconut milk and lime juice. These two are combined to make a great tasting little treat. The lime and pinapple hits you first with the tartness and there's a smooth creamy finish from the coconut milk. <br />
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Peach-Rambutan. Rambutans are like lychee, but with a milder flavor. Canned ones are great for these jellies because they have a consistent texture. Canned lychees have tougher bits nearer to where the pits were taken out. I peeled the peach and pureed it, added water and boiled it. As it boiled I skimmed off the bubbles to create a clearer juice. I also added a teeny bit of sugar then the agar agar. This one is very much like what you can get commercially. Peach flavored lychee jellies are very popular, though my version is a little more gentle and less sweet. <br />
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Next was something a little more mellow, Chai Tea with Ginger and Pear. For this, I boiled some ginger slices in Chai I brewed earlier. I also added some brown sugar for a deeper sweetness. I originally wanted to add honey, but we were out. I sliced some pears and layered them. After it had cooled and firmed up, I flipped it out of the mold and cut them into squares. The Chai and ginger leave a bit of a spicy feeling on the tongue and the pear gives nice texture and sweetness to this one.<br />
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Lastly, I made Strawberry-Kiwi Jellies. I made three seperate parts, one with pureed strawberries, one with pureed kiwis and one with coconut milk. I like these ones best, mostly because they remind me of watermelon with the color. The coconut milk adds a nice creamyness to this otherwise tart dessert. The little crunchy seeds of the kiwi are great for texture. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9Bps7Er0okN0hwgn8p5kb4SYf5dzSfgLOxyt20y9P4MzywWfx33zuDrqcAvZXJPKItMDRZMvyKczaBCMIgcBes3b7k7bnNTJnGi8Kau3ZegDGORrKWJHfcKJpSEHWKFigeUYNvG0aJfB/s1600/IMG_2564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9Bps7Er0okN0hwgn8p5kb4SYf5dzSfgLOxyt20y9P4MzywWfx33zuDrqcAvZXJPKItMDRZMvyKczaBCMIgcBes3b7k7bnNTJnGi8Kau3ZegDGORrKWJHfcKJpSEHWKFigeUYNvG0aJfB/s320/IMG_2564.JPG" /></a></div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com1tag:blogger.com,1999:blog-6018832883548060158.post-48717861947612953282010-06-16T14:52:00.000-07:002010-06-16T14:52:34.134-07:00Lychee and Kiwi JelliesIf anyone has ever been to a Chinese market, they have probably seen bucket-like jars filled with jelly candies, usually containing lychee. These are very popular snacks and are made with agar agar, a extract from certain types of seaweed. The jelly made from this is not like Jello, it's still jelly like, but doesnt melt when it gets hot. It can be made into a lot of flavors and cream, milk or coconut milk can be added to create a creamy taste. Popular kinds of recipes are mago puddings and almond flavored jelly served with fruit.<br />
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Here, I have some powdered agar agar. It's sold in powdered and strand form; both need to be dissolved completely. Boil some water; I also opened a can of lychees and added the syrup to the boiling water. My final product came out a little too sweet because I forgot that the powdered agar agar had sugar added into it. Some do, some don't. Make sure you check.<br />
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Being Asian, we have a ton of little cups that make perfect molds and containers. I pulled out some and got some larger cups for the different colors and flavors.<br />
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I had red, green and blue dyes so i added little amounts of those to the agar agar mixes. Some food color containers have a little top that can dispense one drop at a time, but there are also ones that just have a screw-off top. These can be tricky to pour, so just dip the end of a chopstick or toothpick in and mix it into the agar agar.<br />
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I also added a little coconut milk to one of the cups so the the jelly could be a little creamy.<br />
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Work fast when working with containters this small. Pour them before the jelly sets. It helps a lot to plan before you color and pour everything. I decided that next time I will probably not use blue... it just does not look as appealing as green or red.<br />
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I also cut up some kiwi and stacked them in the flute cups. I also added lychee pieces to some of the other jellies.<br />
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Ta-Da! Try it at home, it's fun! I made all these kinda tiny, perfect to a little treat when you want something sweet.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com2tag:blogger.com,1999:blog-6018832883548060158.post-88369456038480803492010-06-13T19:38:00.000-07:002010-06-13T19:41:57.359-07:00Immitation Chipotle Rice and Corn Salsa<div class="separator" style="clear: both; text-align: center;"></div>Chipotle is very popular because it's so simple and very satisfying. I was thinking about it, and decided to try to recreate some of the stuff they make right in my own home. I decided on imitating the rice and the corn salsa because they are both very tasty and also quite simple.<br />
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It turned out like this: <br />
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Rice, Chipotle style:<br />
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Ingredients:<br />
2 cups long grain rice (I used jasmine rice, I really like the fragrance and taste of it, but anything is fine. It was what was available at home.)<br />
1 handful cilantro<br />
1 lime<br />
3 pinches of salt<br />
1 spoonful of oil <br />
All these ingredient portions can be altered. Less lime f you like it less sour, less cilantro if you like it less cilantro-ey.... etc<br />
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1. Cook the rice and let it cool a bit.<br />
2. Mince the cilantro and add to rice.<br />
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3. Juice the lime and add it to the rice. Add salt and oil and mix everything together.<br />
T'is done.<br />
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Corn Salsa<br />
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1 pack of frozen corn, thawed, but still cold<br />
1 handful of cilantro <br />
1 or 2 fresh jalepenos<br />
1/4 of an onion<br />
2 limes<br />
1 tsp salt... a little less than that, perhaps. I dont know, I hardly ever really measure.<br />
<br />
1. Okay, so mince up the cilantro, jalepenos, onion real fine and toss them in with the corn.<br />
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2. Juice the limes and add it and the salt to the corn mix.<br />
3. Mix well. You can let this sit in the fridge for an hour or so to let the flavors mix a little more or you can eat it right away.<br />
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<br />
I like to have this with sliced avocados and some type of light meat. Fish or shredded chicken breast works really well because their flavors mingle well with the lime juice. A dollop of tour cream and some diced tomatoes are always a welcome addition as well. Enjoy!<br />
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<br />
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<br />
Sponge cake is light, fluffy and perfect for this. Here is what I do.....<br />
<br />
I forgot to take pictures at some points, so some steps will have no pictures.....<br />
<br />
Sponge Cake with Lots of Fruit<br />
<br />
Cake Ingredients:<br />
6 eggs (seperated)<br />
1 cup sugar<br />
1 tsp cream of tartar <br />
1 cup flour<br />
1 pinch salt <br />
1 1/2 tsp baking powder <br />
1/2 cup softened butter<br />
1/3 cup sour cream<br />
1 cap-full of vanilla (aprx. a tsp)<br />
The zest of 1 medium lemon<br />
<br />
Filling:<br />
1 16oz bag of frozen berries (any kind of berries or mixed)<br />
1/2 box of ripe strawberries, diced <br />
<br />
Topping:<br />
16oz of heavy whipping cream<br />
1/4 cup powdered sugar<br />
<br />
Garnish:<br />
3 mangoes cubed<br />
1 box ripe strawberries<br />
1 1/2 box black berries<br />
mint leaves<br />
<br />
CAKE<br />
0. Heat oven to 350 F. Also, grease up and flour 2 pans. I chose square ones. You can also have square ones, but they can be circles or hearts too. <br />
1. Separate eggs. Set yolks aside.<br />
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2. Add in sugar and cream of tartar. Beat with an electric mixer until very white and fluffy and forms stiff little peaks.... this takes a loooong time, so have patience.<br />
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3. When that is done, add the flour, baking soda and salt and mix around till it's all pretty homogeneous. Then add in the rest of the ingredients; butter, yolks, sour cream, vanilla and the lemon zest.<br />
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4. Beat them together.<br />
5. Okay, so now, fold in the yolk mixture with the beaten egg whites. Folding helps keep in the air bubbles that makes it fluffy, so while it takes a little longer, it's worth it.<br />
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6. Pour this mix into 2 pans. Bake at 350F for... 45 mins... Until done and the whole house smells of cakey goodness.<br />
7. When done, set aside to cool. We've got more work to do!<br />
<br />
FILLING<br />
Ummm.... so this is like... part of the filling... just preparation for when ou assemble the cake. This can be done while the cake is baking, or cooling. It's your call.<br />
1. Take the bag of frozen berries and dump them in a saucepan. Here in the pictures, I'm using a pot. I was wrong to. Saucepan is better.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>2. Let them cook up a bit, then go to town on them with a potato masher. Mash em up good, so you have a fabulous smelling slurry of berry goo.<br />
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3. Let it cook until most of the moisture's gone. You want a thick jam-like consistency. You're going to coat the cake with this so it doesnt get too soggy.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDSdgVfWmQshlymSOZJeHo-C2G0Yd6-LQ26ySQQBLjvyHKHL_MgvqYYVa0EjoOG9AOvtC2EaSRnLQ61pYn4bZnjq90ZDdNvKzl0E8J_cTu0yf6rR-xFYJ3oW9lwyOn-a0rkBxzxBP7tX0/s1600/IMG_2320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDSdgVfWmQshlymSOZJeHo-C2G0Yd6-LQ26ySQQBLjvyHKHL_MgvqYYVa0EjoOG9AOvtC2EaSRnLQ61pYn4bZnjq90ZDdNvKzl0E8J_cTu0yf6rR-xFYJ3oW9lwyOn-a0rkBxzxBP7tX0/s320/IMG_2320.JPG" /></a></div><br />
4. Set aside and let it cool.<br />
5. Wash strawberries and dry them.<br />
6. Dice strawberries and set them aside for later use.<br />
<br />
TOPPING<br />
1. Okay, so now whip up the whipped cream with the powdered sugar.<br />
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<br />
GARNISH<br />
1. Mangoes need to cut into cuuuuubes. Here is the secret to cubing the mango!<br />
2. Cut the mango on either side of the seed, so you end up with 3 pieces, the seed being a thin slice.<br />
3. Score the slices with the meat in them, then flip the skin upwards. The scored pieces now pop out and can easily be cut off. Ta-da! The skin can be peeled off the seed pieces and you can eat the meat around the seed. I never bother trying to cut the meat from it, just snack!<br />
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4. Place the cubed mango on a paper towel to soak up any excess moisture.<br />
5. Wash the strawberries and black berries. cut the tops off the strawberries and cut them in half.<br />
<br />
Okay, so now you're ready to assemble the cake1<br />
1. By now the cakes are cooled. Now cover the tops with the berry paste. Use 1/3 per side, leaving 1/3 for later.<br />
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2. Place one cake on a plate. Cover with a thin layer of the whipped cream, then cover with the diced strawberries.<br />
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3. Add a little more whipped cream on top of this to fill in the cracks between the strawberries.<br />
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4. Place the second layer on top, berry-paste side down. Now use the remaining berry-paste to cover the top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iH68wGwMKGL-joJUHHZbknbsM9Cf7kZE8LxMGQraaX98g3nIPvZRGPbg69IlKYodMA20kG1pi6qvRcA7qSs4163X3m2HJhXK-KCIebkBDUP3h6wkAfyvwWxSxGS9MhmZ4LsrpTcUs48j/s1600/IMG_2344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iH68wGwMKGL-joJUHHZbknbsM9Cf7kZE8LxMGQraaX98g3nIPvZRGPbg69IlKYodMA20kG1pi6qvRcA7qSs4163X3m2HJhXK-KCIebkBDUP3h6wkAfyvwWxSxGS9MhmZ4LsrpTcUs48j/s320/IMG_2344.JPG" /></a></div><div style="text-align: center;"> (we took out a little piece... for taste testing...)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QidkBE5ZYX04AuWd84h3aJJttgu-ot3cqWrg2Uyo4PGftDutRPEtcU6_5guerGguJovmPXHgJLzTsuavUMplx2NrTX0X-esIvu8SoiUIv71BRfdEhZqKj_dvAsphEU5aTx8IOUfUwh4t/s1600/IMG_2346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QidkBE5ZYX04AuWd84h3aJJttgu-ot3cqWrg2Uyo4PGftDutRPEtcU6_5guerGguJovmPXHgJLzTsuavUMplx2NrTX0X-esIvu8SoiUIv71BRfdEhZqKj_dvAsphEU5aTx8IOUfUwh4t/s320/IMG_2346.JPG" /></a></div><div style="text-align: center;"><br />
</div>5. Use the rest of the whipped cream and pour it on top. Use a spatula to smooth it out, working from the top down. Cover the top and sides.<br />
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6. Start garnishing, do it any way you like, but this is how I did it!<br />
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7. EAT!Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-85656966446439038262010-05-21T16:27:00.000-07:002010-05-21T19:25:28.873-07:00Hong Kong Style French Toast.... With a Twist!Okay, so Hong Kong style French toast is a popular food item in Western-style restaurants there. It's essentially the same as the original.... except it's two pieces of bread with a generous portion of peanut butter and condensed milk in the center (sometimes a little butter too), deep fried with an eggy-milk coating and served with more condensed milk or honey for dipping.... and has a nice fat slice of butter on top. It's mighty tasty, though not all that good for you.<br />
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I've made it before, but now that I'm home in Ohio, I find that I have no peanut butter. I refused to believe this, and after obsessively searching, I found organic chocolate flavored paenut butter... Hmmmm.... So I tweaked the recipe a little bit to include the chocolaty spread and added a few slices of bananas... to make me feel better about eating it. Also, peanut butter and chocolate go great with bananas.<br />
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Hong Kong Style French Toast.... With a Twist!<br />
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Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;"></div> <br />
Sliced bread, this can be anything but I prefer Italian style bread for this. Also, if it's a little dry that's good; it won't get too soggy.<br />
Peanut butter<br />
1/2 Banana, sliced<br />
2 medium sized eggs<br />
A splash of milk<br />
<br />
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1. Spread a generous amount of peanut butter on both pieces of bread. <br />
2. Put 2-3 slices of banana onto the bread. Sandwich the bread.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNm74dZNloPiOxJgRKTcO-zT5EsihqLgFmW4xrVHQ60NQvQUoCaRv7hCQU97zwvfNP_Qk0LZF7sG4C1LHHqfmI-LG03LVajyx3UUqZ-RmUskCxALxXyOmjxmHGXaUvAzHSBNub5Kr2t_w/s1600/IMG_2256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNm74dZNloPiOxJgRKTcO-zT5EsihqLgFmW4xrVHQ60NQvQUoCaRv7hCQU97zwvfNP_Qk0LZF7sG4C1LHHqfmI-LG03LVajyx3UUqZ-RmUskCxALxXyOmjxmHGXaUvAzHSBNub5Kr2t_w/s320/IMG_2256.JPG" /></a></div><br />
3. Whisk the eggs and milk in a shallow bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Q9eya17lbVKNXOUZrlkdW_gQ1h8A_TdwxMW6KTFItSpaWg2mWU4JhFjrCVlW3E_6RIZQ9yULOnwbCD_Dsqih_Th63zBc2r7SG9BXx1HjT5XXk1KanZQ0RFqjhYQtrCRds_O-FK74BkJh/s1600/IMG_2257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Q9eya17lbVKNXOUZrlkdW_gQ1h8A_TdwxMW6KTFItSpaWg2mWU4JhFjrCVlW3E_6RIZQ9yULOnwbCD_Dsqih_Th63zBc2r7SG9BXx1HjT5XXk1KanZQ0RFqjhYQtrCRds_O-FK74BkJh/s320/IMG_2257.JPG" /></a></div><br />
4. Add oil to a skillet, about..... 2-3 tablespoons? I dunno, really. I never measure. Just add what feels right to fry up the toast. Turn to medium high heat.<br />
5. Evenly coat your peanut butter and banana sandwiches in the eggy mix. Place them in the heated skillet.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2kWgliRzTYFtAgrfUU9pL82PoklQ9AP6dK9afIFSAHkh_UpnDldnK6vpOoneD5yYDUi4Zw1n7K3IUYJ2LwScDgUGNMOzT30gc9mFMZ10fgMwPpU7Ps49ciMgkLVvUaZv_L4BZ04bgepU/s1600/IMG_2258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2kWgliRzTYFtAgrfUU9pL82PoklQ9AP6dK9afIFSAHkh_UpnDldnK6vpOoneD5yYDUi4Zw1n7K3IUYJ2LwScDgUGNMOzT30gc9mFMZ10fgMwPpU7Ps49ciMgkLVvUaZv_L4BZ04bgepU/s320/IMG_2258.JPG" /></a></div><br />
6. Cook and flip them till evenly browned on each side.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKa4z_3QrmcHZguJz2cSWJwmz0PsWWIArY8JZ3e0wL_a482z1G1QOTAUNI8H2u0G-om-jUYfLc-frIvrOmrKZjMpAxKsBOhQqST7e-S0bBSFV2KLtXIDaCnr-YOuSohAg-MKhz7wOQ4wN/s1600/IMG_2259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKa4z_3QrmcHZguJz2cSWJwmz0PsWWIArY8JZ3e0wL_a482z1G1QOTAUNI8H2u0G-om-jUYfLc-frIvrOmrKZjMpAxKsBOhQqST7e-S0bBSFV2KLtXIDaCnr-YOuSohAg-MKhz7wOQ4wN/s320/IMG_2259.JPG" /></a></div><div style="text-align: center;">(Mom placed some shrimp chips on the side to soak up some excess oil, </div><div style="text-align: center;">that's what those little things are)</div>7. Plate and serve!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPkX1gYrriPeHdSIrsO1p6atBGmeAds50LvnzNMQs5UnCpEiFU5XRPRJA3rk9LFvgv1sVK5HC3AjWmFcvmibJNx_KFrzx5YvcoRiUjkjczCXP6XYeHH3hn03IG2rIDKIi4CI_PYeU2H3u/s1600/IMG_2262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPkX1gYrriPeHdSIrsO1p6atBGmeAds50LvnzNMQs5UnCpEiFU5XRPRJA3rk9LFvgv1sVK5HC3AjWmFcvmibJNx_KFrzx5YvcoRiUjkjczCXP6XYeHH3hn03IG2rIDKIi4CI_PYeU2H3u/s320/IMG_2262.JPG" /></a></div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com2tag:blogger.com,1999:blog-6018832883548060158.post-23166213089251056802010-05-09T16:47:00.000-07:002010-05-09T17:57:42.968-07:00Veggie PastaThis is a nice dish that an help you get rid of any leftover veggies you may have. Here, I used green beans, leftover carrots (also for color), mushrooms I used half of last night and garlic and onions.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOZtLZY5nX2kf42TWdHgqTDoygWQWu5eWbVwc72oG5axnz1DtCQ1QZf7re-6ZNib9TR198q6YTzrY-lxcZecQSmLW43znI_9F9JCjj0GX2J2DxrRCuhUFxBO6dvNVHL5oqfU6C2y9kvLF/s1600/IMG_2239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOZtLZY5nX2kf42TWdHgqTDoygWQWu5eWbVwc72oG5axnz1DtCQ1QZf7re-6ZNib9TR198q6YTzrY-lxcZecQSmLW43znI_9F9JCjj0GX2J2DxrRCuhUFxBO6dvNVHL5oqfU6C2y9kvLF/s320/IMG_2239.JPG" /></a></div><br />
A dish like this can still have tons of flavor and be light. Seasonings are red pepper flakes for spice, basil for flavor (if you have fresh basil that's even better!) and grated parmesean as a topping.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbT1g-GbHIcExxIi3ESRGYPKTmfiavqy7zeqGdWg0Swh5gH8R7xF4axbqpb52kUkHmDUXGIfOOdKEtratHxPfs_rwRBw9l3-UBXEIKjwftAirUv4Nk9MNs4-7R2kVqyNR2Ze9l4SvDR3kd/s1600/IMG_2245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbT1g-GbHIcExxIi3ESRGYPKTmfiavqy7zeqGdWg0Swh5gH8R7xF4axbqpb52kUkHmDUXGIfOOdKEtratHxPfs_rwRBw9l3-UBXEIKjwftAirUv4Nk9MNs4-7R2kVqyNR2Ze9l4SvDR3kd/s320/IMG_2245.JPG" /></a></div><br />
<br />
Veggie Pasta:<br />
<br />
Ingredients:<br />
Olive oil <br />
A few garlic cloves, minced<br />
Half an onion, diced<br />
Green beans, about 3 or so handfuls<br />
Carrots, one handful of the cut kind<br />
One box pasta of your choice, though I am partial to shells :)<br />
4 or 5 shakes of basil<br />
3 shakes of red pepper flakes<br />
Salt to taste (everything is to taste, actually)<br />
Diced tomatoes, bell peppers and broccoli would also be great in a dish like this. It's very flexible.<br />
<br />
1. Boil water and dump in pasta. Drain and set aside. Add a teeny bit of olive oil and toss just so the pasta doesnt stick to itself.<br />
2. In a large pot, add about 3 tablespoons olive oil and let it get hot. Add in garlic and onions, cooking these ingredients first help flavor the oil and add more dimension to your dish. Heat should be on medium high. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rFHTBtAxhQ0NIvDwOJv_gmPmeIykjDWfTbQ5YxeqzoYxZXYgrAAmxkg7H8_vezk4iG93NTsqJLNZkcF-cwUh4j2aS3eWhCNJi7CYSRkoTE2DAKUUYuFZmpcxG2ARWj0kJafpBYVvyVMa/s1600/IMG_2247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rFHTBtAxhQ0NIvDwOJv_gmPmeIykjDWfTbQ5YxeqzoYxZXYgrAAmxkg7H8_vezk4iG93NTsqJLNZkcF-cwUh4j2aS3eWhCNJi7CYSRkoTE2DAKUUYuFZmpcxG2ARWj0kJafpBYVvyVMa/s320/IMG_2247.JPG" /></a></div><br />
3. Add in the basil and red pepper once the onions have turned translucent.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAXTBX6iHXveQ26Lyopt1BroppPmS_WEScB1DHTbi-Bv5QugLbDKnJdNTEphES-H61PhSmRPzmToFGUHV0QD5i_jFMoSjiYjmN547ZvAkxals7_UriDM1PJUF68aWFKpK38Q59TKCWJjE/s1600/IMG_2248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAXTBX6iHXveQ26Lyopt1BroppPmS_WEScB1DHTbi-Bv5QugLbDKnJdNTEphES-H61PhSmRPzmToFGUHV0QD5i_jFMoSjiYjmN547ZvAkxals7_UriDM1PJUF68aWFKpK38Q59TKCWJjE/s320/IMG_2248.JPG" /></a></div><br />
4. Add carrots. They take longer to cook than the other veggies. Turn heat down to medium and cover with a lid, leaving it ajar for steam to escape. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1CD4bhnqNl62axBq-RzalLzk9iQSXwVE7O2NoLsroIiM7OmDixg0NYLPClMMtlQyuoPmJ28kG218EAMdjhmtZvAuGhG_CABDis-LM2FF-2S0apwWXsxC9DoRVPdTtlFtQ1lcULJQ-Gkz/s1600/IMG_2249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1CD4bhnqNl62axBq-RzalLzk9iQSXwVE7O2NoLsroIiM7OmDixg0NYLPClMMtlQyuoPmJ28kG218EAMdjhmtZvAuGhG_CABDis-LM2FF-2S0apwWXsxC9DoRVPdTtlFtQ1lcULJQ-Gkz/s320/IMG_2249.JPG" /></a></div><br />
5. Green beans after the carrots have cooked up for a few minutes, depending on how well donw you like your veggies.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqGI31htnHso-cyRtGprrfCK-WtOuYW0s15ULTl_kwph5CAyOlTzxBfVbmyUunWhI8QfY9vHetAhyVj0UgGQ_4dcOl6EvR5Zsw39uF3j745kPsE_27jL2eqWcjuTs7EW-25CZOo480-Hn/s1600/IMG_2250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqGI31htnHso-cyRtGprrfCK-WtOuYW0s15ULTl_kwph5CAyOlTzxBfVbmyUunWhI8QfY9vHetAhyVj0UgGQ_4dcOl6EvR5Zsw39uF3j745kPsE_27jL2eqWcjuTs7EW-25CZOo480-Hn/s320/IMG_2250.JPG" /></a></div><br />
6. Mushroom go in next. Wait till the green beans and carrots are almost done. Mushrooms are quick.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1Eqmk2Nfk40FcKQ8ChTS1wD89yQHfnZD7oRq7T5PrG8gD8659QYmWTU8Qe7Ykd0bopjMjQQu_9Kgg0EqGHQohhQkWb3kCYLsVqH31b3bdXg6Hx1BmKV4SKwMmT1SX_D7t1FN-0e0FAZq/s1600/IMG_2251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1Eqmk2Nfk40FcKQ8ChTS1wD89yQHfnZD7oRq7T5PrG8gD8659QYmWTU8Qe7Ykd0bopjMjQQu_9Kgg0EqGHQohhQkWb3kCYLsVqH31b3bdXg6Hx1BmKV4SKwMmT1SX_D7t1FN-0e0FAZq/s320/IMG_2251.JPG" /></a></div><br />
7. Add salt to taste.<br />
8. Stir in pasta.<br />
9. Plate and eat!<br />
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This dish can be enjoyed by itself or along side another dish. I recommend lemon chicken or fish. We're having this with almond crusted grouper, the recipe to which I shall post later.Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-27409933935648990862010-05-08T22:10:00.000-07:002010-05-08T22:10:01.908-07:00Cruise Last Winter<div class="separator" style="clear: both; text-align: center;"></div>Before last winter, I'd never been on a cruise. My mom got it for my dad as a Christmas present and it as oodles of fun. We went to the Bahamas and has a wonderful time. The food was good too :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi862KEsnGuCIGhI4ODhc_LMRsr97fhR40VvEU04gnKTyEXpOC0Anpju4Whf3H8e0VqerZic_SUr8CSGbcqL73UPHlXRA0Zg5Fj_oTqzCzsT0757DdnJ7LpgEqoqT3ROH73Sqx4gtFY5SqW/s1600/IMG_0878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi862KEsnGuCIGhI4ODhc_LMRsr97fhR40VvEU04gnKTyEXpOC0Anpju4Whf3H8e0VqerZic_SUr8CSGbcqL73UPHlXRA0Zg5Fj_oTqzCzsT0757DdnJ7LpgEqoqT3ROH73Sqx4gtFY5SqW/s320/IMG_0878.JPG" /></a></div><div style="text-align: center;">Spring rolls!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_uEJn-4vBlvkD05ndZod5kabl1nbe0ZGmK4Bxv-BcVvvBST_w-EuaifX7ijrldnAanzfnLTdTTMPeTt32HBuus3fzTNQNI3jaxhYZ8RHp9UyLedKoxPe35Sl_aTI6nCy0oBhcFKezoQV/s1600/IMG_0879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_uEJn-4vBlvkD05ndZod5kabl1nbe0ZGmK4Bxv-BcVvvBST_w-EuaifX7ijrldnAanzfnLTdTTMPeTt32HBuus3fzTNQNI3jaxhYZ8RHp9UyLedKoxPe35Sl_aTI6nCy0oBhcFKezoQV/s320/IMG_0879.JPG" /></a></div><div style="text-align: center;">Stone fruit salad.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvN0Rs7ci-jBGCMEshV8rq6Ve_IHsEteBxd_O0pbM8nTiwdOrXRtf-r9L31Yuv4dsQj37x-K_js-1PjGSlnWnAmX4dFt9D6cbzTH6sPWGWTO_GjEizI9OOVVgwFscUb5mAE-qn5pMEXUDv/s1600/IMG_0881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvN0Rs7ci-jBGCMEshV8rq6Ve_IHsEteBxd_O0pbM8nTiwdOrXRtf-r9L31Yuv4dsQj37x-K_js-1PjGSlnWnAmX4dFt9D6cbzTH6sPWGWTO_GjEizI9OOVVgwFscUb5mAE-qn5pMEXUDv/s320/IMG_0881.JPG" /></a></div><div style="text-align: center;">Tomato soup. Creamy with a hint of spice :)<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6TrbB-1xlTixCD87PJRI4LvhjyCLr1R61Tc5pqcnIFMMGaW_kTD0BkE1ZKoJf2wz8F3fBSPpjezuudNc0gCs9YPe0Ukglq7TmNda_S4g55tW31896FUjQ7jcmBxtTTditB0_1w6LaP9t/s1600/IMG_0882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6TrbB-1xlTixCD87PJRI4LvhjyCLr1R61Tc5pqcnIFMMGaW_kTD0BkE1ZKoJf2wz8F3fBSPpjezuudNc0gCs9YPe0Ukglq7TmNda_S4g55tW31896FUjQ7jcmBxtTTditB0_1w6LaP9t/s320/IMG_0882.JPG" /></a></div>Roast prime rib with horse radish potatoes. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfioj6m9t9dGLVA6lwPyF9s6qOGgiJPWGMM4G-kExm7YzMPZ6jCBYhbiHzDBPcjX_ZZZPUmHHK83jqnOYjd7lX56bQ4uaJAO1LwjY0daRmPHEOGSVuzXGympmScGgDikNF0iS5IdTeKgKQ/s1600/IMG_0883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfioj6m9t9dGLVA6lwPyF9s6qOGgiJPWGMM4G-kExm7YzMPZ6jCBYhbiHzDBPcjX_ZZZPUmHHK83jqnOYjd7lX56bQ4uaJAO1LwjY0daRmPHEOGSVuzXGympmScGgDikNF0iS5IdTeKgKQ/s320/IMG_0883.JPG" /></a></div>Tilapia with rice and veggies in a mango/Thai inspired sauce.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhbuXtKJoMH5VwkPxoLhwdXvcSvN78pLQ9bF2wiMrVkFeiH_wmmI2CB4pkugYfLEqOpAIZ-Wx8-PHRDM43gVL8lFPdKfv2V5ykfN7lBRtuPtEZv2cQJnknj-jSTfJRSrsx2Y5xmf1VhMg/s1600/IMG_0884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhbuXtKJoMH5VwkPxoLhwdXvcSvN78pLQ9bF2wiMrVkFeiH_wmmI2CB4pkugYfLEqOpAIZ-Wx8-PHRDM43gVL8lFPdKfv2V5ykfN7lBRtuPtEZv2cQJnknj-jSTfJRSrsx2Y5xmf1VhMg/s320/IMG_0884.JPG" /></a></div>Desserts! From top left clockwise: Fruit pudding, key lime pie, cheesecake and a cheese platter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzQXt6CBKVYkjftq4HL2-IVwE5E1atyQCLG9E7EUxXIaA7_h36wo4SIbJgXOLbO8T06Kzj9HhrvSOAEf2jpjtKDXgl-i6026kyQeL8x0l8mESCOnrbb2iGSPhyphenhyphenEK05Tzt83ToF4tOISyz/s1600/IMG_0928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzQXt6CBKVYkjftq4HL2-IVwE5E1atyQCLG9E7EUxXIaA7_h36wo4SIbJgXOLbO8T06Kzj9HhrvSOAEf2jpjtKDXgl-i6026kyQeL8x0l8mESCOnrbb2iGSPhyphenhyphenEK05Tzt83ToF4tOISyz/s320/IMG_0928.JPG" /></a></div>Sweet and sour soup.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVhQ4KnZzsznGU3u7meUtvUfoROf5TuNMpVk01RZ2T5U_FPSdp6Njx3ypZQ0E8MJINnMXcd7fas6Tb8hldgkDsI9O7ze5kQbMT7CPYs8E1NcxGRfAHdrfV4NINylC73oxKPy_qXGvOzmf/s1600/IMG_0929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVhQ4KnZzsznGU3u7meUtvUfoROf5TuNMpVk01RZ2T5U_FPSdp6Njx3ypZQ0E8MJINnMXcd7fas6Tb8hldgkDsI9O7ze5kQbMT7CPYs8E1NcxGRfAHdrfV4NINylC73oxKPy_qXGvOzmf/s320/IMG_0929.JPG" /></a></div>Hot strawberry soup. It was actually quite good :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwXazDDSdD-qmPJbjJ7Kr6i2uPHuRnIo8y6c8r4kJPlkNUd0yorwChLwhljVCoUeEctVac7bERX03Hlxiozu6W9y0_Bxl4dKp2AvKnQVRXaO7r6Wgga-3jqMTUiol0szmAuMI3u-6esVa/s1600/IMG_0930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwXazDDSdD-qmPJbjJ7Kr6i2uPHuRnIo8y6c8r4kJPlkNUd0yorwChLwhljVCoUeEctVac7bERX03Hlxiozu6W9y0_Bxl4dKp2AvKnQVRXaO7r6Wgga-3jqMTUiol0szmAuMI3u-6esVa/s320/IMG_0930.JPG" /></a></div>My sister and shrimp in a glass!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3BP_LN-2MseHFmImnJz3pCBN-WLka7o7P08DQBHfnHHT7XZnbaa8acQfAygyajfuSESdgl7h_-6v018YTfFwyQ1KcCb5rUS0zR66tpREWtPDUAyzxQsdwgiZzrrfNdK1iEdVccev4I-b/s1600/IMG_0931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3BP_LN-2MseHFmImnJz3pCBN-WLka7o7P08DQBHfnHHT7XZnbaa8acQfAygyajfuSESdgl7h_-6v018YTfFwyQ1KcCb5rUS0zR66tpREWtPDUAyzxQsdwgiZzrrfNdK1iEdVccev4I-b/s320/IMG_0931.JPG" /></a></div>My dad with an assorted fruit plate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ldEx_743AcEElmBaP6oQBFVngStRXzionRz_d_B94rgZVcp69iUwrxHpMQhH3ghEqefV3LmDWn06Ul0nhDM05T-AEhycJiIDRLHdaSsAlIHlBouoIqr1iEzPGmqYdCMR890V53LrI62a/s1600/IMG_0932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ldEx_743AcEElmBaP6oQBFVngStRXzionRz_d_B94rgZVcp69iUwrxHpMQhH3ghEqefV3LmDWn06Ul0nhDM05T-AEhycJiIDRLHdaSsAlIHlBouoIqr1iEzPGmqYdCMR890V53LrI62a/s320/IMG_0932.JPG" /></a></div>Ooooh, seafood pasta with a creme sauce. It has fish, muscles, shrimp and lobster.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK02OPp3ikJWpoA-wq31jztvDO7tmSrhUyFNbFPi3UabL80kbtsqsxAPerd7WsZHnK-M9taNMycORxllotMJhGI9tMqwmLXWqXfTDTswZzXeDZSnne4qLElnoFjLrAoqbQ4QT79CJOTqrS/s1600/IMG_0933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK02OPp3ikJWpoA-wq31jztvDO7tmSrhUyFNbFPi3UabL80kbtsqsxAPerd7WsZHnK-M9taNMycORxllotMJhGI9tMqwmLXWqXfTDTswZzXeDZSnne4qLElnoFjLrAoqbQ4QT79CJOTqrS/s320/IMG_0933.JPG" /></a></div>Fried polenta in a light tomato sauce over spinach.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8BC24Fk0Q1s8csB4lkl2j_1L1rDKId5v7MNqSdDnfID2VDuUNekqT0RGL8GtXMFZPqCyY_NlW9b-RX5ZCcBFALmg5v_kLtwc1lUlJ3AewgwvDWMIxuxKUOjexe3SHYIiZwwbnrb-0W7Z/s1600/IMG_0935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8BC24Fk0Q1s8csB4lkl2j_1L1rDKId5v7MNqSdDnfID2VDuUNekqT0RGL8GtXMFZPqCyY_NlW9b-RX5ZCcBFALmg5v_kLtwc1lUlJ3AewgwvDWMIxuxKUOjexe3SHYIiZwwbnrb-0W7Z/s320/IMG_0935.JPG" /></a></div>Laaaaaaaaaaaaaamb!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTi-YzLVPiNrGOqn-TkeelTTe_FmYEvqdipcnI0RBYXsWBXlfVrfzmYW3mh23LMGDSuZRWSFfd-i4phjGleea0gTAeqL3j4xu7VDPouPySmsDDKnBgeqcZgG0W5KU3__8xMu-MnbmP0WIa/s1600/IMG_0936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTi-YzLVPiNrGOqn-TkeelTTe_FmYEvqdipcnI0RBYXsWBXlfVrfzmYW3mh23LMGDSuZRWSFfd-i4phjGleea0gTAeqL3j4xu7VDPouPySmsDDKnBgeqcZgG0W5KU3__8xMu-MnbmP0WIa/s320/IMG_0936.JPG" /></a></div>Dessert cup of fruit, cake and cream. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Cl7sIDVgDWLSduUOFL-Il53m6owCMQWK8Wc21p6eMABc0CUyLAPMnnwsx-lpr647csFHS0TzJZizIfzop88ddk0y2qNqcCEaw6-64wlN_6RhKAWze_jTfoYOZZ2LEIfVUSFDfiuBG5Tb/s1600/IMG_0937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Cl7sIDVgDWLSduUOFL-Il53m6owCMQWK8Wc21p6eMABc0CUyLAPMnnwsx-lpr647csFHS0TzJZizIfzop88ddk0y2qNqcCEaw6-64wlN_6RhKAWze_jTfoYOZZ2LEIfVUSFDfiuBG5Tb/s320/IMG_0937.JPG" /></a></div>Key lime pudding.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkOvSodSyucWgafoT0HvhjHd6HZWy0sBsJlT_AnFAirmOzy6Hxh_sSQjUQyxXaWiiStmto9B-xuqGBII5brDQRkqs3b_6HaFcdyzpz0J8izOi1JEdIae0pSLtqDVxbJJotboaefSu-zal/s1600/IMG_0938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkOvSodSyucWgafoT0HvhjHd6HZWy0sBsJlT_AnFAirmOzy6Hxh_sSQjUQyxXaWiiStmto9B-xuqGBII5brDQRkqs3b_6HaFcdyzpz0J8izOi1JEdIae0pSLtqDVxbJJotboaefSu-zal/s320/IMG_0938.JPG" /></a></div>Molten chocolate cake.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMHl622uxR8vkRIk3PpUFSTDXXU-IANpxbarAF-mZp5-ifv787P7f_NgH5Ms4sdPUxFYRk43vIkpTIkC97F4iEtIsCRXKsRTU2axvRDdz91Zta90M6hQHFnyDTlAjnhQLceebEB3RTYmB/s1600/IMG_0973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMHl622uxR8vkRIk3PpUFSTDXXU-IANpxbarAF-mZp5-ifv787P7f_NgH5Ms4sdPUxFYRk43vIkpTIkC97F4iEtIsCRXKsRTU2axvRDdz91Zta90M6hQHFnyDTlAjnhQLceebEB3RTYmB/s320/IMG_0973.JPG" /></a></div>Citrus fruit salad.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVX6fqxyQ7tmRR6jGXPvtJsaA9mOLbHs1FLzGXDI4OHd6zFYLb-ewAeNp1EcjqEkmFGlUV6JeiHStgrt6XYG_jm2prsh_LowjK-Fy7KQ0SmEXvJWEMFX1WHpoAQoSqxiCAgttlm-pHaIJ/s1600/IMG_0974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVX6fqxyQ7tmRR6jGXPvtJsaA9mOLbHs1FLzGXDI4OHd6zFYLb-ewAeNp1EcjqEkmFGlUV6JeiHStgrt6XYG_jm2prsh_LowjK-Fy7KQ0SmEXvJWEMFX1WHpoAQoSqxiCAgttlm-pHaIJ/s320/IMG_0974.JPG" /></a></div>Toast with prosciutto and a salad.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGL74pFBWhAQTerihYYBpz786GUfhsJ484EX2AiC4MoRtE-6cJkawblgSt5skFvW042hAmCwNfT-yrWWszeJUbUIvzIHQ6n0bXxRMiVkquYbEqcb3QHH53ras7Fd_yq3hwaJihvANXZcd/s1600/IMG_0975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGL74pFBWhAQTerihYYBpz786GUfhsJ484EX2AiC4MoRtE-6cJkawblgSt5skFvW042hAmCwNfT-yrWWszeJUbUIvzIHQ6n0bXxRMiVkquYbEqcb3QHH53ras7Fd_yq3hwaJihvANXZcd/s320/IMG_0975.JPG" /></a></div>Thai inspired noodles with duck, veggies and mangoes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nt0HAnF_SozC3psWnO0E5wH04SgwHxC7TZwhkztMLi4swDOXe3WL49te-DAe8iF9ZZHO3ImpKqcnb0kHQ6zvIGAj1ZUWXnYPfIQ7K26SnrQBCXHbLbSaP4smrszfpYk61Ixpy8uIEA-L/s1600/IMG_0976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nt0HAnF_SozC3psWnO0E5wH04SgwHxC7TZwhkztMLi4swDOXe3WL49te-DAe8iF9ZZHO3ImpKqcnb0kHQ6zvIGAj1ZUWXnYPfIQ7K26SnrQBCXHbLbSaP4smrszfpYk61Ixpy8uIEA-L/s320/IMG_0976.JPG" /></a></div>Bowtie pasta with kielbasa and veggies.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnryOA8cD9_Koe1-PJ8HmzzLrWh0Qmpz6yeNTThDE2AnlRQLnvXL9RO4v-2hfAp5h93gd39p50rVWbL68d8K4THWD3cs-eyz9Y_TikZmpRsTjJE_xvPCEttHj6S63Ivp5Fv1Cz53mM39w/s1600/IMG_0977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnryOA8cD9_Koe1-PJ8HmzzLrWh0Qmpz6yeNTThDE2AnlRQLnvXL9RO4v-2hfAp5h93gd39p50rVWbL68d8K4THWD3cs-eyz9Y_TikZmpRsTjJE_xvPCEttHj6S63Ivp5Fv1Cz53mM39w/s320/IMG_0977.JPG" /></a></div>Bass with asparagus. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqqrXSMD9jFoQUcXTc48_Zw5YIrm99X4_kk_azOnBmE3sle9WDFmZQycXIfCTzQstlWDgfHct2jsxYQu7k0At8unxwdxcaaSPBOnQcS8BjU-cc4IIvmj8bHiNCvXCxvIvti5Bk16YGdAD/s1600/IMG_0985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqqrXSMD9jFoQUcXTc48_Zw5YIrm99X4_kk_azOnBmE3sle9WDFmZQycXIfCTzQstlWDgfHct2jsxYQu7k0At8unxwdxcaaSPBOnQcS8BjU-cc4IIvmj8bHiNCvXCxvIvti5Bk16YGdAD/s320/IMG_0985.JPG" /></a></div>Dad and I with wine.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PkghSAJiCvBJmmVgyWuNuPfGsgcxbcTYpwHInurNY3s3gXV7nXKAJBgE4pv-k8D8ChYd0oa65GJOWjsvj4vFgO4-zbD2i8v4FarRMPT2I6D9w0-lOw6IHje8DarL3k3vOQ4p7j4uRdEL/s1600/IMG_0989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PkghSAJiCvBJmmVgyWuNuPfGsgcxbcTYpwHInurNY3s3gXV7nXKAJBgE4pv-k8D8ChYd0oa65GJOWjsvj4vFgO4-zbD2i8v4FarRMPT2I6D9w0-lOw6IHje8DarL3k3vOQ4p7j4uRdEL/s320/IMG_0989.JPG" /></a></div> Cheesecake with blueberry preserves.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ntP5uIqq5sEuM4RpfjNk1B7Fhndje6yMnewR_p-vSBqoLn20qf_dKiIgH-UGB6xbR0HWW2gXxgrIEmFWwOZxC0bFbIrjAw3uRfFl7SadC0AK-NAYlU2LDkQdhSZA8GCNsvAIw2snlxY-/s1600/IMG_0990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ntP5uIqq5sEuM4RpfjNk1B7Fhndje6yMnewR_p-vSBqoLn20qf_dKiIgH-UGB6xbR0HWW2gXxgrIEmFWwOZxC0bFbIrjAw3uRfFl7SadC0AK-NAYlU2LDkQdhSZA8GCNsvAIw2snlxY-/s320/IMG_0990.JPG" /></a></div>Mango souffle.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUenPDl4JFVNZscmsap9FWN15LhRklgLVp4YeXwdro6Z89G5tEx_6bX4cSQqc76DQdKtRGmvFIZCmFj0TqDBEearwj-zZOwuI-WWinaLC5eESYD9KXdiSFMMBSy4WZ47lqLR85a5CIYwv_/s1600/IMG_1000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUenPDl4JFVNZscmsap9FWN15LhRklgLVp4YeXwdro6Z89G5tEx_6bX4cSQqc76DQdKtRGmvFIZCmFj0TqDBEearwj-zZOwuI-WWinaLC5eESYD9KXdiSFMMBSy4WZ47lqLR85a5CIYwv_/s320/IMG_1000.JPG" /></a></div>Escargot.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhUtitB-gHj-EltwWOdAB5wdBIsKuQp00btky4Oq3rtGS_dkegNc0ZqsI87wA6LTo9ZQkR7c_EFZ-CGrqx-Ojdz9LGx8IX4cs0rXiPmiy3_JEnSBe6em_eAQP2EWZsTZ65HVUcSdZe7pV/s1600/IMG_1002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhUtitB-gHj-EltwWOdAB5wdBIsKuQp00btky4Oq3rtGS_dkegNc0ZqsI87wA6LTo9ZQkR7c_EFZ-CGrqx-Ojdz9LGx8IX4cs0rXiPmiy3_JEnSBe6em_eAQP2EWZsTZ65HVUcSdZe7pV/s320/IMG_1002.JPG" /></a></div>Steak tartar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6sACzKUd4qGx-fC0dShRYULQyV_tItaVjRve_lTrQabeMqThtt0X9r1wzRrS1LMLXz5mbeDaClB1TsoDJXE_nWjlrVwYoDSE6n-OqZ3_ZFdjHYvgo9qxZ0IfxPfi38lNI2nVX5QIoj89/s1600/IMG_1006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6sACzKUd4qGx-fC0dShRYULQyV_tItaVjRve_lTrQabeMqThtt0X9r1wzRrS1LMLXz5mbeDaClB1TsoDJXE_nWjlrVwYoDSE6n-OqZ3_ZFdjHYvgo9qxZ0IfxPfi38lNI2nVX5QIoj89/s320/IMG_1006.JPG" /></a></div>Yakitori with a nori roll and soy sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrL_QctcAAcOkVK7Ax74xWxB4TXdvCMtdpPCPoeLyu6GHg68ZFz643FfA0aVc5d_sYPqVsWA0PuitNFtkSV_I0p827yM625D8F_cjd53g7Gfa7tYIabzxyIqNHZJWLkiwGIbmi6va7eOpA/s1600/IMG_1007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrL_QctcAAcOkVK7Ax74xWxB4TXdvCMtdpPCPoeLyu6GHg68ZFz643FfA0aVc5d_sYPqVsWA0PuitNFtkSV_I0p827yM625D8F_cjd53g7Gfa7tYIabzxyIqNHZJWLkiwGIbmi6va7eOpA/s320/IMG_1007.JPG" /></a></div>I forget what this was, but it looks good. That roasted tomato on the mashed potato looks good.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ULu2VVs_Zyh51jm_hldh5t86vt4SvvhxlZuZiNqDDw4ezJIBkFM47bJgm6lGEx_mzs5z0XQYJnIld2vc8PADjKzzkU6SSLRpU4BC-yMF9opiLOso49SPZ4doCO1Nm7zXD61CknYfTWJp/s1600/IMG_1009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ULu2VVs_Zyh51jm_hldh5t86vt4SvvhxlZuZiNqDDw4ezJIBkFM47bJgm6lGEx_mzs5z0XQYJnIld2vc8PADjKzzkU6SSLRpU4BC-yMF9opiLOso49SPZ4doCO1Nm7zXD61CknYfTWJp/s320/IMG_1009.JPG" /></a></div>Lime sorbet.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIsFW-OZ7sxY97mvM6ViHbOl5IAWqHywoaw9AtCwVWvyJkWh8sNRg92JwFiApQMOcCGpn3VJuvz0W9WUONsy8g99WPQNybo8hzKmSLx2l8w60zqOEHwN1iJSodGZAR-4jXvMeSaY5CZsI/s1600/IMG_1003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIsFW-OZ7sxY97mvM6ViHbOl5IAWqHywoaw9AtCwVWvyJkWh8sNRg92JwFiApQMOcCGpn3VJuvz0W9WUONsy8g99WPQNybo8hzKmSLx2l8w60zqOEHwN1iJSodGZAR-4jXvMeSaY5CZsI/s320/IMG_1003.JPG" /></a></div>Raspberry soup with cream and biscotti bits.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXcG8LxvMMSTtXmsdtLtol7efLPmMNqTG2DezODK-1ErgGjPYmC0_qnk3XE0EwuQk6if02w50hTpojn9Fl8sYhG97Q6KYvL5-A652n84gbnGOMDQrFDVxgEF7Ky9Iucd3JROMlIs7AeQZ/s1600/IMG_1004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXcG8LxvMMSTtXmsdtLtol7efLPmMNqTG2DezODK-1ErgGjPYmC0_qnk3XE0EwuQk6if02w50hTpojn9Fl8sYhG97Q6KYvL5-A652n84gbnGOMDQrFDVxgEF7Ky9Iucd3JROMlIs7AeQZ/s320/IMG_1004.JPG" /></a></div>Mmmm.... Tomato anitpasti. Mozarella and basil drizzled with olive oil.</div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0tag:blogger.com,1999:blog-6018832883548060158.post-65857129947796462162010-05-05T07:19:00.000-07:002010-05-05T07:19:25.421-07:00Chrysanthemum TeaChrysanthemum tea is a popular tea. In addition to being tasty, the health benefits are very nice :)<br />
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Chrysanthemum tea is made from the flower of the chrysanthemum plant. They are dried and then seeped in hot water. The resulting tea is light yellow in color and smells of flowers. Rock sugar is added for sweetness. I usually make a large batch of this and keep it in the fridge. It's great cold or hot!<br />
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Chrysanthemum tea is good for you as much as it is good for drinking. Consumed hot, it aids in digestion when eating food. Chinese believe that drinking hot tea with meals helps digest because it help break down the fat in the foods we eat. It also helps with allergies a great deal. Chrysanthemum tea is what is called a 'cooling' tea. When you have allergies, the senses are inflamed, therefore, if you 'cool' them then it helps. It can be drunk for respiratory problems, or can be applied to the face if you eyes are red, puffy and irritated from allergies. This actually helps a lot and is really soothing for the eyes.<br />
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Blemishes and acne can also be helped by this marvelous drink. Pimples and skin problems are known as 'heat in th body' because it's a type of inflamtion caused by dirt and other impurities that get under the skin. Drinking this can dramatically help because it cools you down a lot.<br />
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So, there you have it: chrysanthemum tea is a great drink whether it's just for taste or health or both.<br />
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Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfy_z6KoeclE_whycktejYhDxVtxDu01SQT7Tu4rVSRsEgRh9d-LMqRE4A6dW1hMYR5aUD9I_wTP7iMupDm_RiwZ_HcahgfDExIY3OaT2elA47O9v0ZEJJjZkQ2Fo5mbBun5gMSjqXvY0/s1600/1f5cce9978422387_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfy_z6KoeclE_whycktejYhDxVtxDu01SQT7Tu4rVSRsEgRh9d-LMqRE4A6dW1hMYR5aUD9I_wTP7iMupDm_RiwZ_HcahgfDExIY3OaT2elA47O9v0ZEJJjZkQ2Fo5mbBun5gMSjqXvY0/s320/1f5cce9978422387_m.jpg" /></a></div>Charli Hohttp://www.blogger.com/profile/11911172247363680123noreply@blogger.com0