20 November 2006

Duhhh..duhduhh, duhh, duhhhhhhh...

As no doubt you've already guessed, I'm humming the signature tune of 24 (also known by its more cumbersome German name, "Vierundzwanzig"). We just started netflixing the third season, and we've gotten through about 1/3 of it. Much fun as usual! Jack always sporting his signature Sig-Sauer and lots of humorously unrealistic action scenes. Great stuff!

I have to pause and give some credit to a very nice local restaurant. We went to "Thai Place" in Westport this weekend, luckily going early enough to miss some (but alas not all) of the crazies that flock down there on weekend evenings. Really, really good food. I'm going to have a hard time going back to the usual Chinese-American food (sorry, that should probably be "Sino-American"). Their Tiger Cry Beef was probably the best thing we tried...basically some really, really tasty marinated and grilled beef, that would have been top-notch on its own, but with a "Tiger Cry" sauce that was flaming, smoking hot, I mean numb-half-your-face-like-Novacaine hot. You can spoon the sauce on to taste, which was good as Debra is a little less heat-obsessed than me. But the entrees were excellent as well...my wife ordered the Ginger Fried Rice with beef, which was very tasty, with long shoots of caramelised fresh ginger. She ordered it to a mild heat level but it was still very flavourful. I ordered mine, Phad Kee Mow with pork, to a medium-hot heat level, and it was also quite viciously hot. But good! The place is a little pricey (actually quite pricey, being definitely in the upper echelon of restaurants we go to), but quite worth it. You could easily share an entree...they give you a lot of food. And this may just be because they are in Westport, but I was stunned by their on-tap beer selection. They even had New Belgium's 1554 on tap! How is that for obscure, especially for a Thai restaurant! I didn't try anything as the only thing I really enjoy with such spicy food is either a good cider (preferably my own) or a really, really hoppy American IPA or DIPA. I mean, scrape the hop resin off your tongue hoppy...anything less would just get lost in a glorious tidal wave of capsaicin.

Capsaicin and lupulin, two of my favourite chemicals. I know I sound like a meth junkie or something, but for a future "St. Crispin's Dinner" I should do something like this...extremely bittered ales paired with flaming hot food, possibly Asian. Heh...people might never come back, though...we'll see.

And for your viewing pleasure, here's what I may seek to make my new home defence shotgun...the Saiga 12, converted by Tromix Lead Delivery Systems. Basically all the goodies added, semi-auto gas operated magazine-fed 12-gauge with a folding stock, updated sights, and a door-breacher on the muzzle. OK, a bit TOO tactical, I confess, but still, looks like a fun gun to shoot.


Matt said...

I'm going to be having some Korean food soon. Sang Chul said that it would probably be too spicy for me, I said, I think not. He recommended a dish that involves a small amount of meat around the spine of a pig. Interesting.

The Irascible Neufonzola said...

Re Korean food...beware the KIMCHI:


Scary sounding stuff. "Most Koreans have a separate refrigerator to store kimchi. Kimchi is well-known for having a very distinguishable smell which can corrupt the odor and flavor of other foods." Basically, almost all cultures have a stinky fermented food. The Swedes have Surströmming (fermented herring...yes, rotten fish) and the Germans have sauerkraut. I'd like to try kimchi someday but the thought of the stuff scares me.