mmm-yoso!!!

Tamales: A Feastival & a Symbol

The blog is mmm-yoso. Along with some other folks, Cathy, ed (from Yuma), and, of course, Kirk are the writers. You are a reader. Today, ed has an important announcement - followed by some pics and thoughts about tamales.

It is getting to be the season for tamales. While people can eat tamales year around, this rich and wonderful food is a centerpiece of the Mexican Christmas season. Right on time, mmm-yoso has learned that the small town of Somerton AZ (just a few minutes south of Yuma on Hwy 95) will be hosting its second annual tamale festival. Here's a link to the festival's website.

Regular readers of this blog will recognize a few things at the website. Not only is there a link to mmm-yoso's report on the first edition of this wonderful festival, but many of the pics at the site come from this blog. We are flattered.

 Anyway, mark your calendars right now for Saturday, December 13, 2008. The festival begins at 11 am and will continue until 10 pm. OMG, 11 hours of tamales! You be there because mmm-yoso will be there too. Is the festival worth a three hour drive from San Diego or Phoenix? Heck yes - this is probably the greatest collection of various tamales available anywhere anytime in the United States. And they are all home-made. No restaurants represented. Christmas shopping can wait; this feastival (pun intended) is just for one day, December 13. Directions and more info can be found at the website.

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The vital part of this blogpost is over, but ed (from Yuma) has been ruminating about tamales for a while, and wants to share with you regular readers of mmm-yoso his thoughts about the symbolism of this dish along with some pictures taken at last year's feastival. (And yeh, ed was an English major).

We know that most holiday foods have symbolic as well as culinary significance. Think about our Thanksgiving turkeys. We roast and serve this new world bird to commemorate the generosity of Native Americans and the wonderful harvests of our country and to remind us about the tribulations and rewards of the early European settlers.  Tamales, too, are deeply symbolic (as well as tasty).  Since I moved to Yuma, I have thought about the meaning of tamales during the Christmas season.  I don't claim to have all the answers, but I think this favorite food carries many messages.

 On the most basic level, a tamal is like an edible doll – a food nearly human, a small body wrapped in a cornhusk skin. The flesh is the dense and rich corn meal masa. The central filling can be seen, from a biological perspective, as like an alimentary canal, a digestive system. But seen from a different, less physical viewpoint, the center, the part that provides the uniquity of each particular tamal,  is like each individual spirit, the distinct humanity possessed by every one of us.

To traditional Christian believers, each tamale can be considered a metaphor or symbol for the Holy Virgin.  After all, every real Mexican tamale must have an olive in it.  On one level, that olive represents the Christ child waiting to be born -- as he is every year at Christmas.  And from a more new age viewpoint, the tamal can also represent any mother who carries seeds for the future within herself - as well as the fertility of the fields and the bounty of the harvest. So we can see this food as both the mother of God and the mother of us all. On still another level, the olive represents the promise of the new year which will be reborn with the passing of the winter solstice, as days start growing longer (right around the time of Christmas).

 The tamale, however, is also symbolic of Mexican culture.  Just as the Virgin Mary has been transfigured  into the Virgin of Guadalupe, so a tamal wonderfully blends and shapes new world and old world and transforms European traditions into something different and more complex.  The key ingredient of  tamales is, of course, maize.  In the United States, we call it corn (the English term for all grains), because at first this Indian corn, this native ingredient, kept all the peoples in the New World, natives and invaders both, alive.  Combined with this wonderful product of pre-Mexican agriculture is another New World addition, chilies. And most tamales add to those some bits of native tomato and another new world staple, potato:

 On the other hand, except for tamales made with turkey, the animal products in the dish are European.  The olive, as well, is a product of Mediterranean civilizations.  Whenever I think about this Spanish olive in the body of native corn masa, I am reminded about the Mexican legends of Cortez and his indigenous American girlfriends. In some very real and specific ways, the Mexican people and the Mexican culture are a combination of the Spanish and the native, just as is the tamale.
In a way, tamales are a sacrificial dish as well. A friend learned how to make tamales. "So, I will get tamales every year?" I asked.

"Heck no, they're really hard to make." So every tamal represents the sacrifice of hours of the cooks' time. Not to mention that  pigs and cattle have made the ultimate sacrifice.

Tamales then are truly a primal and deeply significant dish for the holidays. Holiday heritage and symbolism make it doubly important that you mosey on over to the Somerton Tamale Festival on December 13. It'll taste pretty good too!

Second Annual Somerton Tamale Festival, December 13, 2008, Downtown Somerton AZ

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Saturday Stuffs: Seafood Island coming soon, and our "Thanksgiving leftover" dish.

Coming Soon - Seafood Island:

Many thanks to the half dozen folks who emailed me about this, including FOY, Tanya and CandiceW. I passed by yesterday, and there is still a bunch of construction going on.

 

Looks like a very nice restaurant, in a bit of a strange location. You can check out the website here. The menu is humongous, enough to give you "Vietnamese menu overload." The cuisine is described as "authentic" Vietnamese, Chinese, and Korean (??!??) cuisine. Regardless, it sure does look like a seafood lover's dream.

I have one question though. And this kinda bothers me a bit, check out the "testimonials" written on the contact page. This place isn't even open yet, how can you have testimonials? I'm kinda slow, so help me out with this one.....

Seafood Island
7580 Miramar Road
San Diego, CA 92126

Our Thanksgiving leftover dish - Oden:

I like to think we're pretty good at minimizing food waste. The Missus and I love leftovers, and try not to waste. Unfortunately, there's always the case of making a dish, and having stuff left over. And sometimes we do end up throwing things out.  We're trying to be a bit better, and not waste. One of the dishes that is heaven sent when it comes to having leftovers from making various Japanese dishes is Oden. I had thought we'd be eating pretty simple this Thanksgiving....... until the Missus decided She wanted, "something good for a change". One of the "somethings" was Gomoku Gohan a mixed rice dish. And in addition to the leftover dashi, I had a bunch of other stuff left-over from the variety of ingredients the Missus wanted in Her rice.

 

Having a variety of fishcake in the freezer, purchased during sales are heaven sent.

There are several standard Oden items the Missus doen't like in Her Oden; Kamaboko and Chikuwa, two types of fishcake...which ironically, are two of my favorite things! The item the Missus requires in Her Oden are hard boiled eggs and Konnyaku.

If you're not up to making your own shiro, there are many types of Tsuyu (instant soup base) available, and you just have to add water. If you use them, make sure you're not sensitive to MSG.

So here my Thanksgiving leftovers version of Oden:

  

Hope you're having a great weekend!

Happy Thanksgiving!

Something to be thankful for:

 

Our annual bag of Hachiya persimmons from a great (this always upgrades them from "good") friend! 

Sounds like one of those "oh no, not another what I'm thankful for paper" that we had to write in the ___ (fill in the blanks) grade. In retrospect, the Missus and I have much to be thankful for. We have each other, our health, family, and in spite of the difficult economic times, we're making due. God knows we're eating well!

 

But there's even more to be for us to be thankful for this Thanksgiving. Be it ever so humble, this is post 1000 ! Yes, we've made a thousand.

We've had a great couple of years, and I personally, could never have imagined we'd have made it this far. Hard to believe that I've crossed so much of my list; Bun Cha, Banh Mi, and Cha Ca in Hanoi.  

 

Pad Thai from street carts in Chiang Mai, Naem from a stall on the shores of the Mekong, Cuy made especially for us in Cusco, Cebiche in Lima, and even Deep-fried Cheese Curds in Madison. Boy, have we put in the miles!

    

Hopefully, we're not done yet!

So right now, the entire gang at mmm-yoso would like to thank you for visiting. We'd never have hung around this long without you!

The Missus and I are taking it easy this Thanksgiving, but we wanted to wish you all:

Happy Thanksgiving! From the gang at mmm-yoso!!!

Tokyo Sushi, BBQ & Crepe (in Hemet) with a random stop-at Winchester Cheese Company

mmm-yoso!!! is the food blog.  Bunches of people seem to read what Kirk and ed(from Yuma), Cathy and a few others write about.  You are one of them. Welcome back.

Hi.  So, you may remember I documented my  annual drive  from San Diego to  Detroit  last year.   This year the weather  is absolutely not cooperating and my mom did not want The Mister and me to take to the roads, driving 12 hours a day for three days in a row.  Needless to say, I was a bit fearful also, yet I also was so looking forward to this drive.  I am going crazy not spending three days in a car with The Mister, then three days with my mom and brother and his family in Detroit and then another three days driving home.  In that same car.  With The Mister.  Really.

I know where we "should be" about now and, more importantly, what we should be eating when in that area.  There are fast food joints that don't exist out here in San Diego.  There are tourist traps that are so much fun.  We don't plan where we will stop, but have done that trip for so many years, there are a lot of places I have not shown you yet. 

So, this year is different, yet unplanned and I *really* want to just drive and stop, without a plan or schedule. 

So I did.

North.  To Hemet. There it was. 

 

These two places.  In a mall in Hemet.

 

Next to each other.

What do I do?

Hm, Beijing Hawaiian. Sounds fairly common. Heck, I just had a Kahlua pork taco  in Santee the other day.   Tokyo Sushi, BBQ and Crepe.

Crepe.
I had to.  

Walk up, order, pay. Watch The Owner and His Wife cook, behind the sushi bar. 

Neat and clean, dark lacquered tables and a bustling take out business.  Soon, my order arrived.   

A good sized, freshly made, sesame oil and seed infused seaweed salad ($2.95). Crunchy, fresh and an excellent portion. 

   

I had a cup of hot green tea, as I always do with my meals and it came with this nice lid to help it steep properly.  There is a charge for tea here.      

Doesn't matter.  This is Combo #35, Chicken Katsu. ($5.95) This had to be two chicken breasts, perfectly fried, placed on top of shredded cabbage to get rid of any excess oil (there wasn't any)  and served with steamed rice and a salad covered with a wonderful home made dressing. 

I asked and the dressing is made with cider vinegar and sugar and carrots and celery. A family recipe.  (The katsu sauce is store bought and the container is written all in Japanese in yellow and has a bulldog symbol on it.  It is vinegary and compliments the crispy katsu quite well.)

   

The reason I chose this place.  A crepe.

Filled with sliced banana, a good vanilla ice cream and topped with whipped cream and chocolate sauce. ($5.95) Excellent.

So glad I stopped here.  If you are out here, for some reason, do stop.

I decided to drive home a different way than I arrived (had taken the 215 and somehow got here); had passed SR79, which I know crossed the I-15 in Temecula, but is only 2 lanes wide.

 

I saw this and had to stop.  Actually, I had to make a U turn on the two lane route.

I drove down a dirt road a short distance, seeing the Alta Dena milk cows on my right.

 

Apparently the cheese cows were to the left.

 

The Winchester Cheese Company. 

There are samples of four different aged Gouda cheeses(minimally 60 days and the "super aged" is more than one year) and four different flavored Gouda cheeses(cumin, jalapeño, garden herb and smoked), all made from raw milk. 

I tasted all of the 'plain' Goudas and decided the least aged one had more depth of flavor to me, plus if I wanted to taste more aging, the edges are a bit dryer and should have a more aged flavor.

(I think flavored and smoked cheese is wrong, by the way.)

So anyhow, my own little vacation right here in Southern California. So far. Drive and stop; no plan.

Tokyo Sushi, BBQ and Crepe 1121 S. Sanderson Avenue Hemet 92545 (951-925-7711)

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Winchester Cheese Company 32605 Holland Road Winchester 92596 (951-926-4239)website

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Wal Mi Do Part 2 - The Rest of the Meal

So what can possibly top eating sannakji? Surely, the rest of the meal was a slow, prolonged anti-climax, right? Well, not really. The sannakji was just a start to an interesting meal, with quite a few highs. My apologies in advance for using Japanese terminology for the various dishes. It is what I'm most familiar with, and thus is used as a point of reference.

From information I gathered from Sam, it appears that Walmido is an island connected to Inchon, Korea, and an area well known for their seafood. At this Wal Mi do, along with the live abalone, geoduck (mirugai), lobster, and octopus, is a tank of this:

     

Live Halibut, known in sushi bar terms as Hirame. Sam explained that parties of 2-6 (or more) will buy a fish, priced from $100-$160 based on size. The fish is cut up, and served on a tray as sashimi along with panchan, and a huuuge assortment of steamed, grilled, and soup items. Watching four business men being served up this stuff was pretty amazing.

Soon enough, Sam brought me a plate of sashimi.

 

  If you enjoy what the Japanese call "Shiromi" (whitefish), you will love this! The hallmark of Shiromi is a nice chewiness, and when really fresh like this, there is a pleasant, mild sweetness as well. This was very good, especially the two pieces of "Engawa", the dorsal fin muscle of the Halibut, and one of my favorite cuts of fish, and a real delicacy. High in fat, and the all important collagen (yes, yet again, more collagen for yoso - it's not only in hot dog buns you know). I'll take halibut this fresh, over live raw lobster sashimi any day of the week.

It is again interesting to note the Korean love affair with the chewy, firm texture.

Next up, what we call Kazunoko (Herring Roe) in Japanese:

   

I'm neither a big fan of Kazunoko, nor Saba (Mackerel), and this was combination of the two. But let me say, this was marriage made in heaven! The rich, salty, anchovy-ish flavor of the saba, was tempered and balanced with the sweet-pickled flavor of the kazunoko. I was enjoying this so much that Sam said; "Kirk-san, now I know what to get you for Christmas, he-he-he..." A few weeks later, I met FOY, and fellow food-blogger Captain Jack for lunch. I managed to snag a taste of this for him.....I think he'll confirm my opinion.

Next up Anago (Conger Eel):

 

The Anago was subjected to many tiny cuts, a la "Issan ni 24 hocho" (24 cuts to 3 centimeters) that is most commonly used for Hamo (Pike Eel). Anago is usually served grilled and sauced. This was again mildly chewy, and needed a good dose of Cho-Jang (hot sauce).

Next up, Sam smiled and placed this in front of me:

 

I couldn't identify it readily...it was what the Japanese call Hikarimono ( "Shiny meat", Bluefish). So what was it? Sam told me it was Sanma (Pacific Saury), somthing I'd never had as nigiri or sashimi before. I enjoy Sanma, but it's usually been Sanma Shioyaki(salt  grilled) or simmered. I enjoy the strong flavored, oil-rich, sanma, but wasn't quite sure what this would be like. Sam told me: "Kirk-san, fresh from Japan, it would be a waste to grill". And he was right! Served in this manner, the soul of the sanma was captured, rich, almost buttery, with the sometimes strong flavor of the sanma toned down. Excellent!

Next up, Sea Squirt:

  

Known in Japanese as "Hoya", I've had these before, and have never been a big fan. There are folks who brag about finding these in various San Diego sushi bars, but not me. Still, put it in front of me.... My previous experiences were confirmed as not being flukes. This stuff to me has a astringent, iodine flavor, which I find unpleasant. The best version of this I've had was served as panchan. Which is what I did...pour even more Cho-Jang over the crunchy-chewy (again with the textures) flesh.

Extra bonus points: Did you know that oyster farm workers develop Sea Squirt Asthma, from prolonged exposure to Sea Squirts?

Extra bonus points 2: On the other hand, did you know that microbes called patellamides, a known cancer fighting substance infect Sea Squirts?

Like they say; "what doesn't kill you......"

Okay, enough with the Mr Wizard stuff, last up were some simple steamed sea snails:

      

If you enjoy what the Vietnamese call "ốc", you'll enjoy these.

Meanwhile, Sam and Wal Mi Do's Owner, Andy were cranking out the combination Sashimi platters:

 

 

Man were they working hard....

 

Can you believe an entire "box" of sea urchin on each of these platters?

 

Sam told me these platters, along with accompanying side dishes will run up to $160. And it was selling like crazy! Also, unlike the Japanese style of being served dish by dish, Koreans like all their food at once, so they can pick from a variety of items. As I left, I turned and noticed that all the customers were Korean, and they sure were enjoying their meals.

This was a wonderful experience, and I've got to thank Sam again, for making it fun, interesting, and most of all, a learning experience. I'm sure to be back soon....for maybe a Halibut plate??? And yes, Sam will still make you a 9-1-1 roll if you want.......

Wal Mi Do
4367 Convoy St
San Diego, CA 92111

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Laos - Morning in Vientiane and Khou Din Market

After a restful night of BiaLao induced sleep, we both awoke, refreshed. Walking out to the small balcony, we viewed the serene, early morning Mekong, rolling along.

 

The view was tranquil, but the air was acrid.....

We were soon to find out why:

 

  The infrastructure in Vientiane is not quite up to Western standards, and though I saw what could very loosely called "garbage collection" we also witnessed a lot of trash being burned. Not so bad if it were only leaves, but plastics, and other items were being torched as well. Much of it happens early in the morning, creating a distinctive stench.

The streets of Vientiane seemed still at this early hour. To say that Vientiane is sleepy is an understatement.

 

Even the very busy Setthathirath Road is quiet at 630am.

 

We walked to the very highly recommended JoMa Bakery and Cafe.

 

  Very popular with European tourists and Ex-pats. JoMa is clean and bright, and though the various offerings did not look particularly inspiring to us, I had my Coke Light, and the Missus a Latte, while we sat and contemplated the day.

It was a nice quiet place at this time of the morning.

 

We strolled back slowly to our hotel......we were now operating at "Vientiane speed". A wonderfully laid-back pace.....

 

 

Just like Nong Khai, we had a Wat next door; in this case right across the street. Walking through the Wat on the way back, the Missus ran into an inquisitive Monk..... which resulted in a nice diversion. Well, maybe not for the Monk, who was suddenly subjected to a number of questions.

 

Arriving back at the hotel, we noticed Ai was working yet again. Among the subjects we chatted about was how was the lack of fresh fruits and such at Talat Sao. Ai laughed, and told us that the "Fresh Market" was on the block in back of Talat Sao, next to the bus station. So after a quick shower, guess where we were headed?

We decided to take the route up Chou Anou, than down some side streets and Samsenthai. This area is Vientiane's unofficial Chinatown.

 

 

We passed this Peking Duck Restaurant, and the Missus slipped in to check it out. Complete 3 course Peking Duck Dinner just 100,000 Kip (about $12/US)!

 

Kind of made us wish there were more people with us.

 

We saw these young men making Mantou.

   

And walked pass the huge Lao National Culture Hall.

 

Right across from the Lao National Museum. I wish we had a bit more time, but never had a chance to visit. Next time perhaps.

 

Further down the avenue, the Vietnamese shops appeared, including a few Banh Mi (Vietnamese Sandwich) shops.

 

Crossing still not so busy Lane Xang, we soon found ourselves in the back of Talat Sao.

 

Past the bus station, and the line-up of tuk-tuks.

 

And into Khou Din Market. Just photos.....

 

 

 

 

 

 

 

 

 

 

 

After the Missus picked up some Dragonfruit, we headed back the way we came. Back on Chou Anou, we noticed what looked to be a former movie theatre.

 

Was now a busy and packed noodle stand.

 

The street was starting to come to life, and we noticed that this young man had a special passenger!

 

Cracked us up.....but where's the pooch's helmet?

As we approached the hotel, and the always busy "ping" (grill) stall.

 

We noticed the bike riding pooch in the fenced off empty lot next door!

 

And realized we had seen the same dog the day before! I guess this is Vientiane's version of doggy daycare?

About this time, the drum at Inpeng Temple around the corner was going off.

 

It was lunch time!

To be continued......

Hong Kong BBQ & Dim Sum - This Time it's the Chinese BBQ

In the comments on my post on Sieu Sieu BBQ, "Nicole" was kind enough to remind me that I had not been back to Hong Kong BBQ and Dim Sum  to try out the Chinese BBQ as promised. So recently, craving a bit of duck, I made it a point to check things out.

   

I got a half pound of Roast Pork ($9.25/lb), and a Half Roast Duck ($7.95).

The Roast Pork was a beautiful golden brown.

 

  In what I found to be interesting, the Gentleman chopping the pork, first removed the crisp skin from the piece of pork; chopped the meat, than chopped the skin. After this procedure he placed the separated skin on top of the chopped meat. When biting into one of the pieces of skin, I figured out why this was done; it was very hard. The rest of the pork was rather good. I thought the fat to meat ratio was excellent, not too fatty, or waxy, and the meat moist. Enough of the fat had rendered during cooking. The flavor was good, with a nice pork flavor, perhaps a bit on the salty side. The meat bad almost a mild "cured" flavor, and perhaps missing a bit of the nice pork sweetness. The Missus thought it to be "too porky", as if there's such a thing????

After returning home, and re-reading Nicole's comment, I realized I had bought the "wrong duck". Nicole had recommended what is usually known as BBQ Duck, whereas I had purchsed a half Roast Duck.

 

My first thought when I opened this up was; "this is only half a duck?" This was a lot of duck.... The duck was nice and meaty, but very bland, it barely had the faintest hint of the rich duck flavor. I'm sure that preferences differ, but I'd take leaner and tastier duck, over meaty but bland duck. The skin was moist but tough. Not my favorite version of Roast Duck.

As with Sieu Sieu BBQ, the prices are reasonable, and I will probably try out the BBQ Duck, and some the dishes that Nicole recommended.

As I paid for my BBQ, the Lady behind the counter, perhaps playing "guess the customer's Nationality" told me "Cảm ơn" (Thank you in Vietnamese) while giving me my change....she cracked up when I told her Doh Jeh'. (Maybe I should have said "kamsa hamnida")

And in case you're like us, and still wondering what the heck you'll do for Thanksgiving:

 

Hong Kong BBQ & Dim Sum
10550 Camino Ruiz(Inside of Vinh Hung Market)
San Diego, CA 92126

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Saturday Stuffs: Yes, you can get Beer Lao in San Diego and Luong Hai Ky opening in Mira Mesa

Yes, you can get Beer Lao in San Diego:

During our vacation in Laos, I found myself totally smitten with Beer Lao. After returning home, I did a bit of research, and found that Beer Lao had 2 distributors in the United States. And one of them was HC Foods in Commerce. I had also seen Beer Lao at World Foods  on El Cajon Boulevard. But on our visit to World Foods, there was no Beer Lao in sight. Which got me thinking......if I were a Beer Lao, where would I place myself, for easy purchase and consumption?

And I guessed correctly!

   

This lovely case of Beer Lao was just going out on the floor, when we grabbed it. In the name of not separating this family of 12 Beer Lao siblings from each other in a strange country, we purchased the whole case. Came out to $32 with tax and CRV.

   

The purchase of this case got us a bit of attention at the check-out counter. A young man, chatting with the young lady running the register, looked at the case and said; "Beer Lao?" To which I replied; "yes, Bialao (which is the way they pronounce it in Laos...one word), it's good stuff!" This brought a big smile from the young man, "oh yes, nothing better than Bialao, it taste good, and help with heartburn and indigestion." Ah yes, Beer Lao, the magic elixir, cure for whatever ails you.....

For some reason, the young man, eyes glazing over, starting talking to us about Laos. When the Missus mentioned Naem, he brightened significantly, "yes, yes, Naem, mmmmm...." The Missus, entering into interrogation mode, tried to extricate whatever info She could, but as usual it ended with; "I no make Na-em, my mother makes it....it is the best!" After a few minutes, and discussions on Vientiane and Luang Prabang, Lao food and drink, we managed to extricate ourselves. And to our surprise, he left the market, entered his car and drive away. Based on his dress, and the manner in which he was conversing with the cashier...we thought he worked there. And where was "there" specifically?

97 Super Market
4679 University Ave
San Diego, CA 92105

 

The young lady mentioned as we were leaving; "we moving in end of December or January, going to corner of University and 30th. You find us easy, I'm putting up a big Cambodian, Lao, and American flags!"

  So, how did the beers compare? As you can tell, the labels of what we had in Laos (to the right), and what we bought differed a bit. But that was probably because the product was being exported to the US. We did detect a few differences in taste and texture; the Beer Lao we bought here is much more effervescent and foamy. Also, the mouth feel is less "creamy", and the finish isn't quite as sweet, as what we detected in Laos. Whether due to changes occurring in shipping, formulation, or maybe it was just "atmospheric"? We can't be sure......

It's not like I'm going to stop drinking the stuff!

Luong Hai Ky Opening in Mira Mesa:

As indicated by FOY "Sandy", Luong Hai Ky is opening a branch in Mira Mesa.

 

This location will be on 10606 Camino Ruiz. Don't you love the "Original Chinese Noodles Restaurant" sign?

Easy (Thanksgiving) Dinner side dishes

mmm-yoso!!! is the food blog, written by Kirk and a few friends.  Today Cathy is talking about cooking.

Hi. I hope everyone is getting ready to have a day or two off from work next week and planning on a little feast with family and friends.  It is Friday, when I try to show an inexpensive meal for two, however I figure I'll just show some easy(two or three ingredient) and tasty side dishes that you can prepare for home or to take to someone's home as your contribution to the meal.  

Yep, you're seeing it correctly.  Sweet potatoes, yams, whichever you prefer- on sale this week and next.  Get about as many as will fit in the casserole dish you are using

Then there is that can...of frosting. Coconut pecan frosting.  It has all the ingredients you'll need.  Really

 

Chop the tubers into about the same size pieces. DON'T peel.

As always, put root vegetables into cold water and then turn on the heat.

Boil, put a fork in to see if tender. 

Cool.  Don't rinse.

  See how easily the peels come off...

 

Put the cooked and peeled potatoes/yams in the casserole dish, top with the frosting and into the oven it goes! (I just toss things in the oven while the turkey is cooking)

Take it out when the frosting is kind of melted.  It is already cooked and can be served and eaten hot, warm or cooled (like, um at a tailgate...)

 

Next two ingredient side dish: Bacon and Brussels sprouts. Also on sale this week.

There are no measurements you know.  You can make this for yourself for lunch, with two slices of bacon and five sprouts or the pound of bacon and  a casserole dish of sprouts.

Chop and cook the bacon until crispy.  *Leave* the grease in the pan and remove the bacon.

 

Peel any bad outside leaves from the sprouts, chop the stems off the  bottom, cut the sprouts in half.  Place centers down into hot bacon grease first.

The steam from the grease will help cook.  Remove when tender and bright green color.

Mix bacon with Brussels sprouts.

Serve.

 

OK.  Next ingredients.  Fresh cranberries (12 ounce bags are how they are sold.

  

You also will need one cup of sugar.

One cup of water.

 

Put the sugar and water in a pan.  Heat until boiling. 

You can see the sugar has melted and what is now formed is called "Simple Syrup"

 

Add the cranberries. Bring back to a boil.

 

Then lower the heat and simmer for about ten minutes.  The cranberries will pop.

Let cool to room temperature.  Then you can refrigerate.  The cranberry skins have helped form a pectin gel and it is done.  Fresh and simple.

 

Really lazy dessert.  You all know I don't crave sweets, right?

 

These pie crusts come like this. 

 

Unroll, cut out ( I used one of my thick walled  coffee glasses)

  This is pie crust, so is not at all sweet, but will come out flaky. I sprinkled some sugar on top before baking.

 

Put in the oven and take out when the bottom is light brown, like those two upside down in this photo.  You can see the cookies puffed up and are basically flaky layers.  If they are not sweet enough for you, grab some of that cranberry sauce and dollop on top....

 

Finally, my mom's "Hot dish".

Frozen potatoes, cream of chicken soup and cheese.

 

Let the potatoes thaw.  Put a layer onto the bottom of a casserole dish, half the can of soup, some grated cheese. Do this again with another layer.  Top with a layer of potatoes and cheese and maybe some pats of butter.

Put into the hot oven.  The potatoes are cooked so this is another  more or less heat through item.

 

This is a good side dish, or if you add leftover chicken, a good casserole.

I hope you've enjoyed this episode of a $5 Friday and that maybe you'll try these simple tasty sides for one of your meals.

Have a good weekend (and week, if you are taking a little vacation)!

Laos: Vientiane - Laos Orchid Hotel and Dinner on the Shores of the Mekong

Our little haven during our all too short stay in Vientiane was the Lao Orchid Hotel. Located a half block from the Mekong, the Lao Orchid is situated on the quiet side of Chou Anou street. As I mentioned earlier, we walked in and got a suite, which was quite large and comfortable. There was just so much, "space", something we had been without for a few days.

 

After doing the "Guest house thing" for the last 3 nights, the Missus was really craving some Western amenities (wow, television!!)....I guess we are just "soft Americans" after all! We were really impressed at how clean this place was....totally spotless, and possibly the cleanest floors (to this point) I've ever seen in a hotel. In fact, in keeping with the standard, we saw the housekeeping staff, and even the front desk folks walking barefoot. And we had no qualms about doing the same at all.....

Our view from the balcony wasn't outstanding, though we could make out the Mekong:

 

What really stood out here was the service .....especially from one young lady named "Ai". Ai spoke good English, and was very eager to be of help, a common trait among many of the Lao people we met. Ai went beyond the call for us, and displayed a great sense of humor. She found much amusement in my interest in Lao Food. A typical scenario would be an inquiry about, say "Naem", Ai would call the staff into an impromptu "huddle" and a short discussion would take place. After which, a concensus would be reached. In this case, "Inter-City makes the best Naem". Hmmm, Inter-City was the restaurant for a hotel next door....I wasn't too keen on hotel food. Funny thing was, Inter-City was recommended later on by several other folks in Vientiane (by "A", and the Young Lady at Lao Airways). This recommendation would prove to be ironic a bit later on. Ai's most outstanding favor, was a touching act of kindness; the Missus hadn't heard from Her parents since we left for our trip. On all of our vacations, the Missus's parents would always stay in close email contact; but this time our emails went unanswered.....the Missus began to worry. We tried making several international calls, but always ran into problems with connectivity. Ai, seeing how worried we were, told us to wait for just one minute......she than pulled out her own personal cellphone, and made the call for us, which got through. It is because of Ai that I quickly learned my second word in Lao (the first being Sa-bai-dee), kopchai (Thank you). And than to add to it, kopchai-lai-lai (thank you very much).....which I used constantly in Laos.

Deciding to pass on Inter-City, we walked on over to the banks of the Mekong, which are lined with food stalls of all shapes and sizes.

 

Some of the stalls have elaborate platforms build stretching out over the Mekong, with proper dining tables and chairs. All of them specialize in mainly one thing; what they call "Ping", grilled items, mainly "Ping Pa"(grilled fish) and "Ping Kai"(grilled chicken).

 

After one quick pass down the Mekong, we settled on the first stall we had seen. It was a pretty modestly equipped stall, you could just say it was a big table. But the woman running the stand had the warmest smile, and though she didn't speak hardly any English, we appreciated one thing:

 

Everything served here was fresh, there would be no reheated, pregrilled fish served to us. All her fish were live and kickin'. There were only a few fish in the bucket, perhaps five, probably just enough for one evening's worth of service. The Missus had Her eye on one of the larger specimens, and the Woman let Her pick out whichever one She wanted.

 

We also got 2 huge live prawns that were thrown on the charcoal grill for us.

 

We ordered a few other items from the young person of slightly indeterminate gender who spoke fairly good English. When it came to the Naem, we were sadly told that they don't make Naem. That was fine with us, the fish looked great, and we'd be happy with whatever we got.

We walked down the hill from the now busy cooking area.

 

And had the seat on the cushion set upon a platform overlooking the Mekong. We were charmed by the setting.......

 

The  eating area looked quite modest compared to some of the more elaborate stands and dining areas, but for us, it just "felt right". Like we were in Laos, having dinner on the banks of the Mekong.

This is also where I had my first taste of Beerlao, which was named by Time Magazine as Asia's best beer. And thus began my love affair with Beerlao, and apparently I'm not the only one . The beer is crisp and clean, with a mild sweet finish. According to the Beer Lao website , the hops and yeast are imported from Germany, and jasmine rice is used in the process(that explains it!). I must've had this every night except one while in Laos, and was desperately looking for it (to no avail) in Thailand. Even the Missus, who hates beer, loved this. There is nothing quite like sipping some Beerlao (called the Dom Perignon of Asian beers by the Bangkok Post) while watching the Mekong rolling by.

Meanwhile, our food started arriving. First up, was the Stir Fried Morning Glory:

   

This was the best stir fried vegetable we ate during the whole trip. Perfectly "wokk'd", crisp, with a nice crunch, great fish sauce flavor, and a nice garlic and chili kick. Excellent!

Of course some sticky rice:

 

And then a very big surprise:

 

It was the Naem!!! Where did this come from? I've been known to rave, along with Ed from Yuma, about the Naem Khao Thawt from Asia Cafe, but this was in a whole 'nother league! It was very good, a symphony of various crunchy textures, the crisp rice, the peanuts, pork skin, and the scallions. Nice heat from the essense of the chilies, along with the sweet saltiness of the sausage. The item that really got our attention was the addition of coconut milk, which gave this a nice sweet richness, and when wrapped with herbs in cabbage...this was beyond excellent.

The Missus, who was totally blown away by this, quickly ran up the banks to the stall and asked to see how they made this wonderful dish. "Oh no, we no make Naem....it's from Iiin-ter-Citeee!" Was the reply, along with lots of giggles. Now how's that for service? The folks at the stall had not wanted to disappoint us, so they ran on over to Inter-City, and got us some Naem! So in the end, we got our dish...and it was from Inter-City to boot!

Next up were the grilled prawns:

 

As we have often found, bigger is not necessarily better. These were tough, and had very little flavor. I opened one, and gave the Missus a taste, "eh...." While I was finishing mine up, a young boy walked over and tried to sell us some kind of trinket. The Missus, inspired by the moment (and uninspired by the prawns), offered it to the boy, who instantly, without hesitation, grabbed it, and made a beeline down the shoreline.

The last to arrive was our fish. It was gutted, stuffed with lemongrass and other herbs, crusted with salt and grilled. Served with a tangy-sweet-spicy sauce, it was somewhat of an anti-climax after the Naem. I really enjoyed the skin, mmmm-fish bacon! The meat was on the dense side, and though moist, really lacked any flavor. It was good, but not great. I did finish every inch of skin from that fish, though......

Along with 3 large Beerlaos, the meal cost us approximately $14 US. And that includes the Naem from Inter-City. Fourteen bucks for a meal we consider priceless.....fourteen bucks for such thoughtful and considerate service, and this view, sunset from the shores of the Mekong:

 

Priceless indeed.......

Perhaps it was the Beerlao at work, but it was at that very moment that I fell under the spell of Laos. And while the stress melted away, and my blood pressure dropped to levels not seen in decades...... I decided, we'd stay another day in Vientiane.