[ezcol_3quarter][/ezcol_3quarter] [ezcol_1quarter_end] For someone who's technically unemployed, I don't know if this would violate the definition of such word but actually, for the past 2 weeks, I've been enjoying some sort of a "holiday". Well
[ezcol_1third] On the 20th of May 2013, I made a recipe that up to this day, more than a year later, still haunts me. It was a glorious, beautifully crafted specimen of pork belly confit, originally created by the Thomas Keller of whom I almost always, agree with. There was nothing fundamentally wrong with it. The belly went through long hours of brining process before taking a hot-fat-tub bath that was equally as elaborate, then it went on to sit through an overnight pressing procedure
[ezcol_1fifth] [/ezcol_1fifth] [ezcol_3fifth] SNACK ON THIS WARM AND TANGY YOGURT-CREAMED SPINACH. I'LL BE RIGHT WITH YOU. Let's pretend that you're scooching on my overly soft leather sofa, and while I'm making a considerable amount of noise in the kitchen getting the dinner ready. You guys pop a bottle of something white, and snack on this warm, mildly spicy and tangy yogurt-creamed spinach with garam masala. There are crusty baguette and sour dough on the table for your breaking, and you're being harassed by a slobbering
[ezcol_1half] I have never been to Mexico. To clarify further, I have never even been close to any of the states next to Mexico except maybe LA, which I'm not even going to use as my pathetic credentials on real Mexican cooking which is to say, zero to none. I've heard that Taco Bell is about as close to real Mexican food as fortune cookies are to being Chinese. I've also heard that they don't actually "nacho" much over there. Aside from that, Mexican food has remained quite a romantic mystery. But even though I don't know enough to say what's Mexican food, whatever it is, that tasteless borderline-inedible crap we were served with the other day near Beijing's embassy area, was definitely not it. Given that it was a very hot day hence we weren't feeling particular choosey, we thought those more-than-a-handful patrons who were present during off-meal hours were a good indicator that the restaurant at least serves human food. WROOONG! I mean seriously, seriously, how inhumanly difficult is it to serve passable tacos to someone who's never had a real taco! Not so freaking hard is it? Why!? [/ezcol_1half] [ezcol_1half_end] We left the place feeling psychologically hungry. The trauma only left me wanting more of what I've
[ezcol_2third][/ezcol_2third] [ezcol_1third_end] AFTER 10 months of not being able to leave
[ezcol_2third] the refreshment of slippery noodles in an icy tangy broth
[ezcol_1half] [/ezcol_1half][ezcol_1half_end] CAN I JUST SAY