 It’s been a while, I know. One time I asked my advisor about his hobby, his reply was “I used to read a lot when I was an undergrad, but now I just don’t have time anymore, all hobbies are gone.” He went on warning that I should devote some time to my hobbies now while I still can, because graduate school and later business (such as postdoctoral positions, if I can get some) will devour all of my time (and probably my soul, but he didn’t say that). Well, guess what, I don’t even have time now. On the positive side, you don’t get to sleep much, so it’s unlikely that you would have insomnia. But sometimes you would wish you had insomnia. Now that the tests have receded and won’t come back for some time, I can (and must) stay up late for homework. So I just had a refill of energy, which at the time seemed light and even not enough, but is now weighing down on me with such concentration, unfortunately in the stomach and not in my head. It would make a great weightwatcher meal. Guess, […]
Continue reading Sizzling crepe
 Today has been good to me, and despite the common attitude of Americans toward anything but “common meats,” I think it’s time to talk about one of the most tasteworthy albeit shunned part of a pig. They package and sell it at the Super Walmart in Humble, they’ve been eating it with banh canh (a Southwestern Vietnamese udon-like rice noodle soup) probably since the Southwestern delta became part of Vietnam. (And no, it is not because meat was rare that they had to eat everything, the Southwestern delta region is the most prosperous piece of land of the country.) It takes some work to cook, a strong hand to rub salt and wash, many hours of stewing on a stove, but the result never fails your satisfaction. Yes, it’s the foot of a pig. It looks chubby, but if it’s cooked well, it takes almost no effort to rip the edible part off the bone, and even less to chew. It is a layer of thick skin with tendon and very little fat, extremely tender, but not too tender to lose the firm texture. It’s good because it’s firm and tender. It’s not dry and fibrous […]
Continue reading The texturous wonder of stewed pig feet
 Pork meat ball with tomato sauce (seasoned with sugar, salt, garlic, and onion), thin omelet (just egg and green onion), and marinated cha lua, on French bread. Pork chop, marinated with salt, sugar, onion, and garlic. Very simple. To the left is xoi dau xanh (mung bean xoi), and canned green beans (OK, I added the green beans). Continue reading Mom’s cooking
 Lunch today, at Pie Are Square: Yes, that was my lunch in its entirety (minus a bite). Continue reading Lunch log
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