Word: crisps
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Dates: during 2000-2009
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Three National Guard soldiers open LIVE TO DRIVE's trailer and poke about his cargo as a customs inspector, his navy shirt defiantly crisp in the pounding heat, peers at the paperwork and peppers the man with questions. The driver answers stoically, in halting English. Scrap aluminum. Picked it up in Quebec, due at a recycler in Missouri. Heading down I-75, hoping to get there tonight. The inspector appraises the man's story and body language and waves him on for final processing...
...lunch. We took a stroll down Shizi Qiao, the lively pedestrian-only street below his studio, which is Nanjing's choice spot for people watching. We ate at Nanjing Dapaidang, a vast restaurant made up of several tiny kitchens. Everything looked and smelled delicious. We selected carefully: tiny, crisp shrimp in a mandarin orange juice concentrate; rice and pork steamed inside bamboo rods; and for dessert, a candy-sweet, whole steamed pear...
...rise in East Timor's central highlands, a four-hour drive north of Dili, the hotel is surrounded on all sides by a jagged mountain range that resembles the Swiss Alps without the altitude. A gracious establishment with wide, marble verandas, luxurious rooms, cultivated rose gardens and crisp, clean air, the hotel was once the favored retreat for Portuguese colonials living in Dili, though it quickly fell into disrepair under the Indonesians, who considered its 360 views of the surrounding countryside perfect for an army observation post...
...exactly how this stew will taste, but I am pretty sure it will include toothpicks. While I am chopping, I take my first bite of hardtack, the unspoilable bread substance the corps took with them. It's whole wheat flour, salt, water and a drop of butter, baked very crisp. And it's delicious, like a health-food-store wheat cracker. It would go great with goat cheese or pate. This last comment doesn't endear me to my new friends...
...pork fat, to which we add water and pearl onions. This is really good--thick and hearty and richly gravied, the onions adding a sweetness to the tender chunks of venison. I fry up some trout rolled in cornmeal and flour in a mess of pig fat: awesome--crisp on the outside and soft and buttery inside. We put some grouse coated in cornmeal in a pan of pork fat: a winner. We find some morels on the property, which we combine with onions and cook in a wash of pork fat: very nice...