Jan. 3rd, 2003 02:38 pm
Green Tea Cream Freeze
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
muckefuckY'know, I don't see how I could've forgotten about Joy Yee Noodle Shop so easily. I'd only been there once before, but I'd had an awfully good meal. Unfortunately, what I most remembered was the noise, since it's hip hard surfaces gone beserk. There's not a substance in the place that absorbs sound, unless it's the fresh fruit array behind the blender. I'm happy to have it there for the fresh freezes, but it ends up making any conversation intermittent.
Good thing I'd skimped on breakfast and waited so long for lunch. Otherwise, I'd never have made it through a dozen Szechuan dumplings and two-thirds of my Peking noodles. Afterwards, I picked up my newest holiday gift--thank you,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mollpeartree and Real Live Game Writer!--Bourdain's A cook's tour. What a flavourful, punchy style. Better yet, the author's voice rings with experience. So much travel/food writing is filled with ignorant nonsense, but I haven't found any boners in his pocket histories of various cuisines and his descriptions of foods are authoritative as well as evocative. I have no doubt that when he says Tsukiji market in Tokyo sells the best fish on the planet, he speaks sooth.
The cover caught the eye of my rather droll waiter when he came back with my doggie bag. I couldn't tell what he was trying to tell me about it at first, but then I realised he was identifying the location of each of the inset photos. "Tokyo," he said, pointing to a close-up of a cobra heart. As it happens, this is from the one episode of the accompanying FoodTV series I've actually seen, so I replied, "Vietnam. Then I added, "It's a cobra's heart," but he had already made that identification. "That's from a snake. One of the organs, the...the beater."
In any case, a larger return trip is in order--if I can ever discover a time when it's relatively quiet.
Good thing I'd skimped on breakfast and waited so long for lunch. Otherwise, I'd never have made it through a dozen Szechuan dumplings and two-thirds of my Peking noodles. Afterwards, I picked up my newest holiday gift--thank you,
mollpeartree and Real Live Game Writer!--Bourdain's A cook's tour. What a flavourful, punchy style. Better yet, the author's voice rings with experience. So much travel/food writing is filled with ignorant nonsense, but I haven't found any boners in his pocket histories of various cuisines and his descriptions of foods are authoritative as well as evocative. I have no doubt that when he says Tsukiji market in Tokyo sells the best fish on the planet, he speaks sooth.The cover caught the eye of my rather droll waiter when he came back with my doggie bag. I couldn't tell what he was trying to tell me about it at first, but then I realised he was identifying the location of each of the inset photos. "Tokyo," he said, pointing to a close-up of a cobra heart. As it happens, this is from the one episode of the accompanying FoodTV series I've actually seen, so I replied, "Vietnam. Then I added, "It's a cobra's heart," but he had already made that identification. "That's from a snake. One of the organs, the...the beater."
In any case, a larger return trip is in order--if I can ever discover a time when it's relatively quiet.
Tags:
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject