jZepp

The Chopstick Chronicles: 36 Hours in Hong Kong [Part 2]

by Stephen Jack

At noon, we met up with some friends of Jeffrey's for lunch. We walked down the road to the London Restaurant, a dim sum place that one friend, Mr. Ye, has been going to for twenty years. The place was crowded. All the waitresses were busy ferrying tiny dishes around on trolleys, or rushing thermoses of water to tables to replenish empty teapots. Eating in a Chinese restaurant is never a sombre affair. Big Chinese restaurants can be very noisy. But even by Chinese standards, Hong Kongers are particularly boisterous eaters, and I suspect that prolonged dining in restaurants such as this, may lead to minor hearing loss. But there are different kinds of noise, and what I was hearing was a happy, rollicking kind of commotion.

Give if you can

If you are able to make a donation to the Hurricane victims, you can do so here. 

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Black/Red/Yellow

Black Red Yellow

exponentially serving
perpetually unnerving
vehicle swerving
the adjectives they are all a blurring

--Beau, Utah Missoula, MT

Ensalada de Cangrejo y Salsa de Mango

By Melissa in Panama

• This recipe has the key to prepare a colorful and scrumptious crab salad with mango salsa. It is great served with toasts as an appetizer or light lunch on a bed of crunchy greens.
• Buen provecho!
• Chef M/

For the crab salad: combine well all of the following ingredients and store in the fridge until ready to serve. For best flavor eat within one day.

• 1 lb. crab meat
• 1-1/2 cups ripe mango puree, or chopped small
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup red onion, minced
• 1/2 cup of a combination of red, green and yellow bell peppers, chopped small
• 1 tablespoon mayonnaise
• 1 teaspoon lime juice, fresh
• 1/8 teaspoon fresh ground black pepper
• a dash of hot sauce, optional  (or to taste)

For the mango salsa: combine the following ingredients and let stand in the fridge 15-30 minutes before serving to allow flavors to develop. To serve: top the crab salad with mango salsa and enjoy!

• 1 ripe mango, peeled and chopped
• 2 tablespoons fresh lime juice
• 4 tablespoons fresh orange juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1/4- 1/2 teaspoon serrano or jalapeno peeper, minced

Very important note: When handling hot peppers, PLEASE wear gloves or use a fork and knife. Because...I have heard so many horror stories: you forget you touched them and then you touch your eyes, or just imagine if you use contact lenses and you forget you touched habanero peppers...Oh my...I promise you`ll remember it for the rest of your life.

Lonely Ruins

Lonely Ruins, Martinique

--Beau, Utah

The Chopstick Chronicles: 36 Hours in Hong Kong [Part 1]

by Stephen Jack

Hong Kong – I was met at the airport by my old friend Jeffery at 9 pm. It made no difference that I said I had eaten on the plane and wasn't really hungry; by 10 pm we were ensconced in a Vietnamese restaurant in Yau ma tei with five dishes in front of us. I don't know Vietnamese cuisine that well, but to me it seems basically like Chinese with fish sauce and a few Gallic touches. In any case, it was good. We ordered a French beer bottled in Vietnam called 33 Export, just for the novelty of drinking a French beer. I had never thought of the French as beer drinkers, and now I understand why they are famous for wine and not ale. Our brew was sickly sweet even though it advertised itself as extra dry.

Hack Wine Spectator with Google News!

By Jathan, California

You know both websites, most likely you've used both at one time or another. But you got tired of paying for a subscription to Wine Specator online, or maybe you just didn't want to. Now you are missing all the good stories.

It's amazing what a little dilligence will do for you. I don't have a Wine Spectator login, although I probably should, but I run into articles all the time that are restricted from the website. Want to learn how to use Google news to read them? Sure you do, admit it. Here's how it works.

1. Go to Google News
2. Type Wine Spectator into the search field
3. Scroll down to the first listing that says Wine Spectator (subscription), CA below the Hyperlink
4. Click the link

Enjoy!

Too easy..., yes it is. Do I feel bad doing this? Not really, this loophole has been there, I just pointed it out to you.

Now where was I, oh yes, Penfolds Goes Into the Future(s).......

Gnarly

Zion National Park

--Beau, Utah

Ensalada de Langosta

By Melissa, Panama

La Receta del Dia: Lobster Salad (Ensalada de Langosta)

Buenas Tardes to all of our readers from all over the world (and beyond!). Next is one succulent lobster dish (starring our popular Caribbean Lobster!) created by Chef M with love.

Our first suggestion is to serve it as a salad:

Our second suggestion, is to make a beautiful sandwich with your favorite bread:

Flowerhead

MoMA, NYC

--Beau, Utah