Stomachs on legs are proud to present

Sitting in my inbox today an email from a dearest friend who joined me at this lunch a ways back.

Subject: TK!

I will send you photos of Thanksgiving, let me zip them up in a file. We brined the turkey for about 48 hours, including a bottle of white wine. It was the most moist and flavorful turkey we have had. Great!

Guess what??!! I flew from Indiana to San Francisco today and I am with John and Art now. I had to change plans in Chicago and get on the 777 to SF. While waiting to board the plane I saw this guy and knew right away who it was:

Thomas Keller! I was ready to go up and say hello and then they started boarding the plane and he was gone. Got to SF and met John and pointed out Thomas to him. He was looking for his driver but they guy was not there so he went to Starbucks to get something. We went to baggage claim and there was the driver with a sign for Thomas Keller. We told the driver where he was at Starbucks. Cool! I like him.

Bye,

M

Before I moved back to Australia permanently (and a life based around work and reality tv shows), I was treated to a final family farewell feast.

Unlike the family feasts on SBS*, at my Chinese family feasts no one is slaving over a hot stove. Here you do not learn to cook. That is for the kitchen staff at the Chinese restaurant you have chosen and inevitably have vouchers for. Here one learns to eat and possibly dispute the bill.

Ten courses...two tables...four hours.....lots of tea

We started with soup. I think it was crab (no shark fins anymore....seems my family has decided to shun the delicacy)

Goose feet noodles





Fish Cakes


Peking Duck




Fish with preserved ginger and plums (Chinese umeboshi style)


Sizzling prawns with spring onion, garlic and corriander


ummmm...can't remember


Minced Peking duck as a side with congee



congee also accompanied by stir fried veges and omelette...just count those dipping sauces


Dessert...sweet plus cripsy biscuit thingy


Family portrait


It was a very sweet farewell dinner. For a family which by culture I would not describe as particularly expressive of their emotions it was quite an overwhelming display of affection. I was laden with compliments and gifts. My aunties all hugged me and my uncles passed on some of my late Ama's jewellery. One of my cousin's searching for something nice to say told me I had a lovely voice. I left feeling sad to leave them all behind.

*Oh and also, if you happen to be reading this and work for SBS I have a crossover reality show idea for you - My Family Feast meets Border Control. Large ethnic families have to try and make it into Australia with all the authentic ingredients they can without having them all confiscated by customs....the family with the least number of substitutes wins!!!!

Prep photos from a little side project.

Most chefs need a drink after work.

If you are wondering why. Ritchie explains.

While a good 800 people line up to get into our work place after our dinner service.

We the cooks can't wait to get the hell out.

Usually staff drinks are held in front of the local 7-11 but thanks to Chef Shaggy and Chef Dan we have found the delights of frozen beer.

I know when you come come to Thailand you think it is cool to drink the local beers but trust me they are shit.

As shit as Heineken. So freezen the contents only adds to the pleasure. Especially as we build up to the end of the hot/dry season.

It's really hot here.



Bring on Songkran.

Bo.lan

Soi 26, Sukhumvit, Bangkok.

Ph 02 260 2962

Go now!

Before it is booked out solid.

Currently Bangkoks best Thai Restaurant.

Bo & Dylan are at the markets by 2 am most days.

End of story.

Fire is all around you in a kicthen and after a few years of cooking you start to feel comfortable with being constantly burnt in your work space.

When something catches on fire in a kitchen most of the time you are pretty nonchalant about it.

Today we had a refresher course on fire safety at the work place. "Thai style" of course, which usually means a ton of fun.




I think from the photos below it is easy to work out who are the cooks. Who seem to have a "thing" for fire and have seen many a young apprentice chef throw water into a wok filled with burning oil.

And those who are office workers who wish that they really didn't have to work around people who like to set things on fire.




























Thanks to the Bangkok Fire Department for an entertaing few hours.

They seemed to enjoy themselves too. Once the realized that they had met a group of people who love fire nearly as much as they do.

I can't say I learnt much other than you can actually light a gas tank directly, which seems like fun.