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Blondie

Member Since 29 Apr 2004
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#1444528 Foxface

Posted by Blondie on 23 August 2019 - 08:51 PM

Congratulations! I couldn’t be happier for you guys :)


#1441722 So, where are *you* going next?

Posted by Blondie on 07 June 2019 - 06:03 PM

I’ve been very obsessed with the Faroe Islands since this profile of Magnus Nilsson and the accompanying article: The Next Great Scandinavian Destination. Not so much for the food as for the landscapes. It’s been building up as a popular photography location ever since. Photo tours sell out quickly despite there being many more of them this year, but I managed to get a spot after searching for a few months.

I’m looking forward to learning how to shoot actual landscape photography, instead of the hop-off-the-motorbike-for-a-snapshot type of photography I’ve been practicing.




#1432087 cacao beans

Posted by Blondie on 06 September 2018 - 11:53 PM

 

 

 

I drink Crio Bru, which are ground cacao beans that you brew like coffee.

 

Never heard of it before, but it sounds really intriguing.  Can you find it in shops, or do you have to buy it online?  And does it have a bitterness profile similar to that of coffee?

 

 

I bought it on Amazon. I find it far less bitter than the coffee I drink, but YMMV :)

 

 

Yes! I started drinking it--I mix it 50/50 with coffee--because I was having acid issues. This really helps with that. I like it with a splash of unsweetened almond milk and sprinkle of cinnamon, which gives it just the right amount of sweetness. It is very low cal since there is nothing added to the cacao. I just order online--usually Amazon, but you can also order directly from the company. https://criobru.com/

 

 

I started doing 50/50 also. I bought the Ecuador French Roast, which is nice, but I'll try a different one next time.

 

In fact, I'll look for some of that Marou cacao when I'm back in Vietnam in a few weeks. All of the cacao growing is in the Mekong Delta in the extreme south, so I'd have to wait for a trip to Saigon to explore any farms, but I can probably get the cacao in Hanoi.




#1430984 Vitamix!

Posted by Blondie on 05 August 2018 - 01:27 PM

I feel like a freaking genius because I picked up a certified refurbished Vitamin 5200 for $230 on Amazon a few weeks ago. IIRC I was tipped off by a Wirecutter newsletter. It looks brand new and has a 5 year warranty. Separately I bought a 32oz container that I've been using most of the time.

 

L0FoYHY.png




#1430092 Old Recipes, New Format: Spain Puts Historic Dishes on Video

Posted by Blondie on 14 July 2018 - 01:56 PM

Spain's National Library has created a video project to raise the profile of their 23,000 food-related works, going back to the 14th century.

 

The videos are beautifully shot, and historical context is illuminating. I'm making my way through them to practice my Spanish, but they have English subtitles.




#1428661 Anthony Bourdain

Posted by Blondie on 08 June 2018 - 03:50 PM

My first Tony story happened just after the first season of his first tv show aired. He was friends with my cousin, and had just reviewed Mikes memoir (which had otherwise gone unnoticed) on Amazon.

Tony was finishing up a photo shoot outside Katzs and I introduced myself. He invited me to join him for a pastrami sandwich inside, which we split while sharing eGullet gossip (it was during his brief posting period).

Id met him a few other times over the years He was always lovely and kind, and was a very good friend to my cousin. Just this past year he published an updated version of Mikes memoir on his own imprint, hosted a book launch, and threw a concert/bash to celebrate the publication, in addition to hiring him to compose/perform the original music for Parts Unknown and No Reservations.

RIP Tony


#1428659 Anthony Bourdain

Posted by Blondie on 08 June 2018 - 03:30 PM

Just this morning (~14 hours ago in Vietnam), I came downstairs in the hotel to find my 20-year old motorbike guide watching the video of Obama eating bún cha with Tony in Hanoi. He couldnt have been more proud to see the leader of the free world enjoying his country.

The impact that one tv segment had on Vietnamese people, especially the young ones, cant be understated. Last week a 12-year old girl asked me to prcatice English with her in a coffee shop here in Ha Giang. She brought it up during our conversation unprompted, with a huge smile. That happens to me all the time in VN once they know Im American.

Without Tonys passion for Vietnam and eloquence about its charms, who knows if Id have fallen for it so hard.

Heartbroken for his family, loved ones and coworkers.


#1427664 Ops Pizza

Posted by Blondie on 13 May 2018 - 05:45 PM

Re: Orik's discourse on asparagus:
 
I used to know someone who was so completely unhappy with her life that she had to try to make everyone else unhappy with theirs. Whatever you had that made you feel good, she had to disparage. Things, relationships--everything that you liked, she told you how wrong you were. Not because you were wrong; just because to do so make her feel better, or at least less dissatisfied with her own life.


Do you mean projection, or maybe lack of self-awareness?


#1427619 Pim takes over Nahm in Bangkok

Posted by Blondie on 12 May 2018 - 05:45 PM

It seems to be a quote from this (https://m.theworlds5...w-projects.html), which reads like a press release.


#1427126 Bangkok recommendations

Posted by Blondie on 01 May 2018 - 07:42 PM

I had one day in Bangkok on the way to Bhutan, and went for a nice late lunch at Err, by the same owners as bo.lan: Lab Peak Pla Meuk (Issan style salad of squid wing with toasted rice) and Ma Keua Yao (braised minced pork with eggplant on steamed egg custard).

https://www.errbkk.c...ban-rustic-thai

It was so freaking hot that I only had ice cream otherwise. A mangosteen bar while visiting Wat Pho, and the Coconut milk and Thai Tea flavors at Nattaphon, which was mentioned in Matt Gross recent NYT piece. Ill be back to try the other flavors.

I have a few more days in Bangkok on the way back to Vietnam, so Nahm is now a must :)


#1427125 Kin Khao

Posted by Blondie on 01 May 2018 - 07:23 PM

Pim is taking over as chef at Nahm in Bangkok.

https://www.hospital...on-leaves-nahm/


Oops, I started a new thread. Feel free to delete

Coincidentally I will be in Bangkok in close proximity to Nahm in the very near future :)


#1427124 Pim takes over Nahm in Bangkok

Posted by Blondie on 01 May 2018 - 07:17 PM

https://www.nytimes....amuanvivit.html


#1424379 i've got your tandoori chicken right here!

Posted by Blondie on 08 March 2018 - 12:57 PM

some thoughts on punjabi by nature, the chain at the forefront of the premiumization of punjabi restaurant food in the last decade and a half. and also a review of a lunch there a couple of weeks ago: about as good as a curry house gets.

 

tandoori-chicken2.jpg

 

Very interesting writeup, and your photos are really fantastic. I'm getting really tired of the new NYT photo aesthetic of using Terry Richardson-type hard flash for food. It bothers me more than it should, but yours is the kind of food photography that actually makes the food appealing.




#1422934 Pre - Yahrtzeit for a Kitchen

Posted by Blondie on 06 February 2018 - 06:37 PM

I love your new kitchen! Love the SS shelving, love the layout, everything. Looks like it should be a dream to cook it. Congrats!




#1421485 So, where are *you* going next?

Posted by Blondie on 10 January 2018 - 12:42 PM

Back to Vietnam in a few months, to hang out with my friends and continue to explore the little spot I like best.

 

Then, if I don't chicken out, across Bhutan by motorcycle.