Tuesday, September 23, 2008

GRILLED YOUNG HAKE and POTATOES "A LO POBRE" STYLE

Jajajajaja me parto....

Hi there!

Fried-Egg is proud to present our last adquisition in our worldwide 20 visits-per-day blog LOL... by CARLOS from Parla-Madrid-Spain-Europe-The Earth-The Universe:

- PESCADILLA AL HORNO y PATATAS A LO POBRE (GRILLED YOUNG HAKE and POTATOES "A LO POBRE" STYLE):


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But, what does it mean "PATATAS A LO POBRE"? it is just a way to cook potatoes and here is described:

- First of all, look for a kitchen like this:

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- And then, just steal some potatoes from the nearest market garden and give them some coins to make them feel better before they were going to be cooked, remember they should feel in a "poor" enviroment...

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And that's all!

For the young hake:

- First of all: practice sex with a hake. Look for its reproductive hole first (there's a spanish saying for that: "La pescadilla que se muerde la cola"):


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- wait for your babyfishes:

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and don't love them too much....

Que aproveche!

Clio, an obesity conference and prostitution

September 23

I was running late for my dinner at Clio last Friday, because I made a wrong turn walking on to Mass Av., heading away from Comm Av. instead of toward it.
Mass Av., Comm Av. That’s how Bostonians talk. Boston’s not as fast-paced a city as New York, but the drivers are meaner (when I was a student there, I was taught as a pedestrian never to show fear) and the people abbreviate more than anyone but technology geeks, financial analysts and Indians. They seem to be too busy rooting for the Sox and the Pats and hating New York to take the time to say Massachusetts Avenue and Commonwealth Avenue.
Anyway, having turned around and phoned Clio to say I would be late, I fell in behind a pack of cavorting young men — late teens, early 20s — who were bouncing off of each other and wondering aloud where they could find prostitutes.
“I bet that dude knows,” one of them said of me. I was in a sport coat and tie and walking kind of quickly, because I was late for dinner at Clio, and I probably looked like a businessman who, it being 9 p.m. and his work being done, was ready to spend the evening in the city's seedy underbelly, which Clio, by the way, is not.
The kids speculated that I would know where to go to knock on a wooden door where an eye-level slit would open and a Chinese woman and I would utter meaningful words that would allow me to enter into her palace of treasures.
They were less lyrical than that, but you get the idea.
“They’d break both my kneecaps if I told you,” I said.
“But you know!” one of them said with enthusiasm and almost wonder, as if finding a whore in an urban setting were challenging, as if prostitutes were not interested in finding horny youths and would therefore hide from them.
I gave them the most wise-yet-mercurial look I could muster, said something cryptic — I forget what, exactly, something about finding a door and knocking on it — and they bounced off into the night.
I kept walking down Mass Av., toward Comm Av., and knew I was getting close when I saw Ken Oringer strolling toward me. He’s Clio's executive chef, and I think he did a sort of half double-take as he passed me. He knows me well enough to recognize me in context (he greeted me by name and with a fraternal pat on the shoulder at the Rising Star Revue in New York last Tuesday), but he had no reason to know I was in Boston, so we both just kept walking.
I wasn’t trying to sneak into Clio unnoticed, but I did want to have dinner without a lot of fuss while still fulfilling what I saw as an occupational obligation to eat at Ken's flagship restaurant at least once in my life.
I was in town for the fifth conference of the Public Health Advocacy Institute, whose mission is to use the law (litigation and legislation, basically) to stem the tide of the obesity epidemic that is sweeping our nation.
I have an interesting role in the conference, because NRN’s readers, being mostly owners or executives of businesses large and small, don’t want to be regulated and certainly don’t want to be sued, and so, as a general rule, they dislike everything that the PHAI stands for.
I cover the conference on their behalf.
In years past, some people at the PHAI conference have disliked me. One once even asked me how I could live with myself as a contributor to the ill health of Americans. How rude.
I could have told her that I was a journalist, not an industry stooge, but instead I pointed out that, from restaurants' perspective, they were giving customers food they wanted at prices they wanted to pay.
That really pissed her off.
People were quite a bit friendlier this year — I’m not sure why — although on Friday night, before my dinner at Clio, during the conference's opening reception, nutritionist Marion Nestle, while being perfectly friendly, did ask, basically, how a nice guy like me could be writing for the mean corporate industry rag that I work for.
Oh well. You can’t please everyone. I didn’t reciprocate later in the conference, after her presentation, by asking how a respected scientist like her could cite data from the Physicians Committee for Responsible Medicine, which is no such thing but rather a front for animal rights activists that pushes quarter-truths and lies (like that dairy products cause osteoporosis) in order to promote a vegan agenda.
If you want to be vegan, that’s fine with me, but don’t lie to me about why I should be vegan.
Anyway, it turned out I was only six minutes late for my 9 p.m. reservation, my misturn having caused me less of a delay than I thought.
I was unconcerned that Ken Oringer had left the building, as I was sure that chef de cuisine Andrés Julian Grundy had everything will in hand, as indeed he did.

What I ate:
60° egg with jamon broth, coffee, black truffle vinaigrette and vadouvan spices (imagine an egg as a soup, in a good way)
It was paired with a Belgian ale called Kwak
Black licorice roasted Muscovy duck with fennel bulb, rutabaga and candied pomelo
2006 Orin Swift Zinfandel/Cabernet/Syrah “The Prisoner” (Napa)
Frozen capsule of white peach and condensed milk with hibiscus, rooibos ice cream and ginger crumble
coffee

Daifuku

Know what a Daifuku is?

It is not a new car model from Daihatsu, although its originated from Japan.

Daifuku is just a rice based cakes with very sweet filling in it. The outer layer is very chewy and sticky and basically tasteless, and the filling is usually very gooey and sweet. To stop the dough from sticking to each other the rub some flour to it and it becomes powdery. And holding it is such fun because it very soft and plump and powdery and it feel nice.

I bought my Daifuku in seven-eleven, where they sell a set of 4 daifuku at RM2.80. My favorite is the Daifuku mentega Kacang, and guess what is inside the dough?

Yes, mentega kacang, what else?

The sweet and salty taste of the peanut butter with the chewy sticky dough feels so nice when you bite it, and it feels even better when if enters into your stomach.

It was Hatta Dolmat that introduced me this food 3 years ago when he bought it in 7-11 and it becomes an instant hit for me. I like it ever since. It has many flavours and comes in many colours, but what i like the most is the plain white Daifuku, just like the picture on top with peanut butter filling.

So that is one of my favorite sweet cakes.

why am i writing like a year six student comprehension exercise?

Oke, later i will write about "Aku seorang Basikal"

Candid Food - New Blog

After flirting with photography for this site for the last few months, I’ve decided to launch my first photography project called ‘Candid Food’.

Candid Food takes a tongue in cheek look at the highly stylised world of food photography. In this alternate reality, various food items are re-imagined as scandal-icious models, actors, actresses, reality TV stars and all round celebrities. The site exposes the seedy underbelly of this apparently glamorous world by publishing all the pictures that they don’t want you to see.

No sexy lighting, no food stylists, no Adobe Photoshop. Just candid shots exposing the depravity and real side of life as a food model.

All the subjects are real. All the shots are genuine. Prepare to be shocked.

www.candidfood.blogspot.com

De dualismos conceptuales y arroces variados


Odio que la gente me diga primero una cosa y luego otra diferente; y desgraciadamente es algo que me ocurre con bastante frecuencia, sobre todo en casa.

"El trabajo que hiciste es estupendo", y a los cinco minutos es una mierda. "Qué bien que limpiaste el salón", pero al rato soy una vaga porque no hago nada. "Estás más delgada, qué tipito", y luego resulta que no, que me estoy poniendo como una vaca. "Todavía eres joven, no te preocupes"; y luego se me está pasando el arroz.

Creo que a los 26 es difícil de que se te pase el arroz de algo, por lo cual no comprendo esta actitud tan extraña no sólo por parte de mi madre, sino por parte de toda mi familia. ¿Preferíais que a los 23 hubiera estado ya viviendo con mi novio en una casa y embarazada? ¿O éso es demasiado joven? ¿Es tan importante una diferencia de tres años? ¿O de seis? ¿Y si son diez, eh? ¿Por qué todo el mundo tiene la jodida manía de correr tanto? Con lo bonito que es exprimir cada momento de esta vida al máximo, que sólo es una y hay que aprovecharla...

Según la psicología sistémica, si tuviera el factor genético a estas alturas sería o bien una esquizofrénica, o una anoréxica/bulímica, o una persona con . ¿No es exhausto que uno nunca sa lo suficientemente bueno para sus padres? En mi caso es frustrante, porque primero me dice que sí, soy buena y de sobra... pero luego no, no levanto ni dos palmos del suelo...

Menos mal que hace años dejé de escuchar este tipo de cosas... y cuando suenan a mi alrededor, sólo escucho el sonido de guitarras eléctricas....

Desert Island Foods

I’ve been slightly overwhelmed, and delighted, with the response to ‘Friday Nibbles’. Thanks to everyone who has commented, emailed or responded in some way. It’s definitely a keeper.

But all this thinking of store cupboard essentials turned my mind to the absolute essentials, those items that I couldn’t possibly live without. What five items would I pack if I knew I was destined to spend an indefinite amount of time stranded on a tropical island?

Along with the ‘Last Supper Game’, this is a favourite amongst the cheffing fraternity. Why? Because it is sublime in its simplicity. It’s a game that provokes intense thought as well as healthy debate: ‘You’d waste a whole item on caviar? You’re crazy! At least Pork chops will fill me up!’

It’s a game that offers an enlightening glimpse into the soul of every foodie and one that allows each person to put forward their case and then change their mind a number of times before settling on their own definitive list. It’s a game that causes defensive muscles to flex and warm feelings to wash over you when you think of all those great ingredients that you cherish. And all those that must fall by the wayside.



So, I thought I’d kick things off. These are the rules:

You can take five items and are allowed one sentence in which to justify your decision. Please feel free to play along and link back here if you are feeling generous. If you wish to tag any fellow bloggers, then tag away with wanton abandon. The more the merrier.

You are on a desert island so assume a plentiful supply of exotic fish, coconuts and sea salt. Ignore any issues regarding storage issues. There happens to be a very large solar powered refrigerator washed up on the shore as well. But what five items would you have brought with you?



1. A large, heavily pregnant pig. Ah, the pig – true nose to tail eating and the most versatile, not to mention tasty, animal in existence.
2. Potatoes. Boiled, roasted, mashed, fried, chipped, crisped, baked, gratinated: the list of filling starchy goodness goes on, and on, and on.
3. Chickpeas. Of all the leguminous vegetable, these are the ones that I think I would pack – they are filling, completely tasty and incredibly versatile
4. Garlic. Pure and simple, as a flavouring garlic is the very best: French, Spanish, Greek, Italian, Portuguese, Indian, South American, Asian – with garlic, all could be on the menu
5. As a luxury item I think I would take an enormous pot of goose fat. Hey, if I’m living alone on a desert island I want some small concession to the good life and this would be it.

Game on…

Thai Food crazy

On March 27Th , My Mother had this wild craving for Thai food. Coming From a lady that do not really enjoy spicy food, she was now looking for one dishes that are normally VERY spicy!!!
I believe this is one of those times when she just wants to go out of the normal day to day routine and do something different, or she is having those pregnant people crazy food cravings (Not that my mom is pregnant now "she is 50 + OK") i don't mean to say she cant but ..... lets just still to the topic.


All readers, this here is my mother.
She is now smiling because we just spend 1 hour looking for a real Thai restaurant.

The story starts like this,
Father said he knew a new place over in Pandan side, so we just follow like Little lambs looking for new grass to eat. But to our surprise, the restaurant he was referring to was a MAMAK STALL!!! and at the side it says, Masakan THAI....... that did not make MOM happy, it was the totally wrong.
So madam boss odder us to leave to find a new place. which we did for the next 30min no sign of any. "Why is it when your looking for something, you don't get it?". MOM got hungry, and we cannot wait anymore, so we found a place "also a MAMAK stall" near AMpang Point that haves a menu that offers Thai food, YEAH!!!! We ordered and then waited... and waited.... and waited samore...... after 28min we cannot wait already. My mom got dad to ask for the bill so we can just go home.... even with a empty stomach.

But as we were in the car on our way home, we pass a brand new ThAi Rest that is totally new.
We "mom, Me and Ya'tze" scream and ask dad to stop the car!!!! and find a place to park. wow the place was nice, the atmosphere was good and the service was friendly. the food, well have you look and you will know.

This are BBQ Petai , and Terung














Now this are the whats Left of the Kerapu "chicken Legs"















Fried SOTONG!!!














this is GREEN curry, yes CURRY!!!















Now we have Sotong with Cili Padi "HOT!!"














This is just plain Sayur,i think it was Kai Lan















Fruit drinks, i believe that was really nice.















The experience in this Thai restaurant was both fun and relaxing. it offered good food, good service and also a reasonable price.

I think the drinks or the fruits are added with some drug or something, heheh coz this was what happen to us.

This is SITI, before

And this is the after... she is high with flowers!!! hahahaah

its also speared to me and the rest.

Well that's all for now,
thanks you for reading and see you next time!!!