I don’t trust people who don’t particularly care about food. You know the type. They eat because they have to and wouldn’t particularly care whether you gave them Marmite on toast or seared tuna with truffled cauliflower puree for dinner. In fact, they’d prefer the toast, because the whole thing would be over faster. If they could, they’d pop a pill three times a day in lieu of eating a meal if such a thing were possible. I just don’t trust them. It’s not normal, I tell you! I’m quite sure they’re just waiting for a signal from the mother ship and then they’ll all start shedding their borrowed human skin and start converting nitrogen straight into whatever cells make up their weird-ass, food disdaining, alien bodies. Fortunately (and maybe because of this fact) I married a very appreciative eater. I love cooking for bush man. He makes these little noises as he eats when he’s enjoying the food. Little “hmmm”‘s and “sho”‘s and “that’s good, add it to the list”s (there is no list of dishes I must remember to try again, but I really should start one, because he’s often told me to add things to it and I’m buggered if I can remember a single thing on there now other than this chicken). Anyway, when I made this dish, there were no less than five “hmmm”‘s in the first two minutes of eating, so I knew it was a winner. The original recipe is one concocted by my mom – one of my food heroes and the reason that “Must appreciate food.” was at the top of the list of attributes I looked for in my man. I just added bacon because, well, it’s bacon, and it should be added to stuff.
Blogging is not for sissies. It takes a massive amount of time and dedication, neither of which I have in excess right now. It also requires the ability to switch your creativity on at will when you do actually find yourself with thirty minutes to spare. I really suck at that too. One solution, they say, is to write drunk and edit sober, and frankly I can’t afford to be inebriated that often. This means that I have a draft folder positively brimming with unfinished posts. A little reminder, whenever I log into WordPress, of my ability to cling, hoard, procrastinate and just hope for the best when I know nothing will change. Every now and then I will go back to it, and listlessly page through the articles, knowing that I will never get round to sharing them with you because they either no longer seem relevant, or I’ve forgotten what I wanted to say in the first place, or in one sad case, the restaurant in question had inexplicably shut down before I could tell everyone why they absolutely had to go there. And yet, I hang on to them, even though I know that it is over and that they will never be written.
I know I will never get round to showing you the Qipu clothing market in Shanghai, with its mind-boggling selection of clothing stores, where the items get more expensive and the sales ladies get less pushy as the escalator goes up.
See? Start low, finish high.
Or the street-food-vendor-packed alley behind said clothing market, where I finally came across sanxian doupi with its delicate tofu skin encasing shrimp flavoured rice, and jiān bǐng with the fried pastry center that the my local Qingpu lady never added and I had been obsessing about since first hearing it was missing from mine.
No really. If you’re in Shanghai, and you love shopping and eating, then this is a must-add for your trip list!
In order to tell you about the massive Tianshan Tea City that we visited, I learnt more about tea than any sane person should be expected to.
But now you’ll never know the difference between the tea on the left and the tea on the right. (There, there now. You’ll get over the disappointment soon enough.)
I have a slew of posts on Shanghainese street food waiting to be written. For example, bet you didn’t know that Shanghai has more than 10,000 mobile food stalls? Or that in a government survey it was found that of 650 vendors surveyed, 609 had no business license? Or that sometimes your lamb skewer might be rat? Possibly poisoned rat. But that wasn’t going to stop me from encouraging you to try fire roasted sweet potatoes.
Or warm, cumin-y, delicious shao kao (street barbeque). “Lamb” and all. Read the rest of this entry