Wednesday, June 03, 2015
Sunday, May 03, 2015
|The indoors pool|
|Fellow writers relaxing at the heated ceramic lounges|
Tuesday, April 28, 2015
Sunday, April 05, 2015
Friday, February 20, 2015
Sunday, February 15, 2015
Pop Pop Thai Street Food is a hidden, rather small Thai restaurant in Seattle's north side (also known as Aurora). Not visible from the main street but easy to find, it is located in a strip mall between a T-mobile store and across an LA Fitness gym.
As I had done my research before going and wasn't too hungry, I knew that I would get the number 12 on the menu. This was the "grilled chicken" that came with red chili sauce and a brown sauce which I think was made with fish sauce, soy, lime, scallions, and other spices. The chicken was grilled over charcoal in its skin and was marinated in coconut milk and lemongrass, spices and garlic which gave the caramelized flavor. I dare to say that this grilled chicken was probably the best chicken in my entire tasting life as it tasted almost like pork, was juicy and paired handsomely with both sauces. I held the rice that comes as a side because I wanted to have it plain and unspoiled from grains. I only had the iced Thai coffee, a perfect blend of coffee, milk and sugar that couldn't get enough of.
I will definitely go back to try other dishes, noodles, pad thai and the papaya salad. For sure. Very soon.
Pop Pop Thai Street Food
13242 Aurora Avenue North #104, Seattle, WA 98133
Wednesday, February 04, 2015
Bitter is an interesting, thus unexplored taste but author Jennifer McLagan had persistence, a keen interest and enthusiasm to write a book about it. In a lunch presentation at Book Larder, she explained why she likes bitter taste, what the most common bitter items and ingredients are and how we can add them in our daily cooking and eating habits.
All guests experienced a mini-lunch comprised of a Belgian endive and radicchio salad with anchovy dressing, a Brussels sprouts with chickpeas dish and an orange and oil olive pound cake as a dessert. I found the salad bitter enough but pleasant all the same; the Brussels sprouts less bitter and blending nicely with the chickpeas; the cake was not bitter really but I couldn't taste the sugar either.
I appreciate and like a lot the bitterness in a country that everything has more than enough sugar -natural and artificial. I am glad to find out McLagan's insights and tips on cooking with bitter vegetables and ingredients.
Yes, you guessed it right, I am staring with Negroni, the quintessential bitter cocktail.