Photo of a restaurant outside Expat Son's school. On the front of many restaurants, they post pictures of what they specialties of the house are. Often times, this can be confused with a pet store.
Be sure to check out the upper left hand picture (click the picture for full size).
During our recent trip to Thailand, the hotel offered a Thai cooking course for a nominal fee. As we had stayed at the hotel before, Tai-Tai spoke with the restaurant manager about changing the menu for the course, as everything on the menu was stuff she already knew how to make. Working on the internet and with some of the helpful folk at the pool bar, she was able to come up with a list of menu items to learn. It was decided that she and Expat Son would take the course and I would be the official photographer and taster.
This photo was my favorite of the bunch...and it also happened to be my favorite dish as well. The flavors of the red curry sauce with the prawns was excellent (although, we both agreed that it would have been very good with clams as well).
Tai-Tai will be posting more about her cooking adventures I am sure, in the meantime, just imagine the smells and flavors.
**testing out the Flickr blogging feature with this post**
If you haven't seen this one already...be sure to pop over to the Tai-Tai's website and check out the Mexican food she made the other day. Fantastic stuff...and the Ahogadas Salsa (recipe at the link) is absolutely killer...spicy hot, but so, so flavorful.
What are you waiting for??? Click!
I've downed many a Guinness in my time. Always served best draught in a pub, I've always wondered
about the shamrock that appears on the head of some pints I have ordered.
During my recent trip into Hong Kong to have my eye gouged out, I convalesced in the local Irish pub with a pint of Kilkenny (figured the Guinness would be too strong for the eye at that time). I bellied up to the bar, which I usually don't do because I have the family with me. So, I had the treat of chatting with the bartender a little and watching what they do behind the bar.
In GZ at the local pub, sometimes we are treated to a small shamrock in the head of the pint. Cute...and a decent selling point to a moronic foreigner like me. I always thought it was done with a mold...you know...a sort of cookie cutter thing that they just set on top of the pint prior to serving it. Well, how wrong could one be! As I sat at the bar, I watched as the tender drew the three leaved clover into the head with the final pour (by moving the glass in the shape of the clover as the beer poured). Damn...and I thought I new everything there was to know about serving a pint of Guinness
After a little research, I find that the practice is somewhat well known...and not particularly loved by the people that love Guinness the most. Because, quite frankly, the logo for Guinness is a harp and not a shamrock. But, its a bit more difficult to draw a harp than a clover leaf.
Ugh! Wheres the beer?
UPDATE: Tai-Tai and I attended a little bash on Saturday evening. We showed up and all they had to drink was wine...and a bottle of tequila. No beer. What sort of party is that? Alas, the beer arrived in about 30 minutes and was readily consumed by the participants. Let that me a lesson to ya! Ensure plenty of beer for whatever function you may plan!
