The Whateverlah Blog

Tonight’s dinner, semi homemade style, beeyatches.

Some of the Tom Ka Gai fixins. What it’ll (eventually) look like:

But this time, I won’t abuse the coriander. Maybe.

I’d been counting down to Thanksgiving since I started school because I was promised some kick ass ribs. I got them and then some:

Smoking some ribs on the smoker.

The turkeys were good, too.

I got to take this whole slab back to Bloomington with me. Nuked some of it for dinner and it still tasted like it just came out of the smoker. No extra sauce needed. Bad ass.

The rest of the food on Thanksgiving day – stuffing, casserole, po-tay-toes, deviled eggs, gravy. Bliss.

It’s lunch time and it’s appropriate to provide you with a link to some mouth watering photography.

*insert Homer Simpson drooling soundbite*

If not for the rain, I’d be racing out the door for chow right about now.

A recent post on Nick Tay’s blog reminded of something I never got around to telling:

This unusual serving of stewed pork was ordered in a restaurant when my family and I was in Beijing last winter. I cannot comment on its taste because I don’t like it and didn’t want it. The white folded stuff on the sides are actually the pancakes you use to eat Beijing duck. Except, in this case it’s for the pork. You gotta give props to the chef(s) who took the time to build this pyramid of porkly proportions though. Beijing’ers don’t believe in keeping their food warm since every dish that was served to us were on plates that were as cold as the weather outside.

Actually, they don’t believe in heat, period. Midnight mass was endured in a packed church with standing room and no warmth of any sorts. It may sound like I’m complaining but actually it’s just that I’m a wimp who has been spoiled by the Californian sunshine. I really did enjoy my time there.