How much time do you need to say “yes” to a short notice invitation for a casual Friday evening get-together, especially considering a promising fish curry being on the menu? Sub second response time! The only thing that beats having a fellow foodblogger (as well as cookbook author, journalist and cook) just around the corner, is being able to share the occasional culinary experience with someone who knows his trade. It doesn’t always have to be a full fledged late night debauchery until the wee hours of the morning (not that that’s bad thing ;), a delish dish, a happy crowd and one or two glasses of wine (or “interesting” Asian beer) can already be a perfect recipe for an excellent time.
Oh and by the way, there are only few things that leave N. speechless, one of them being S.’s gigantic wall of cookbooks, and we’re not talking hundreds but thousands of them – an assorted collection of every culinary masterpiece one could possibly think of… she still raves about it :)
One of the conversations we had that evening, was about those green…, yeah right, green somethings. Interestingly looking vegetables(?), S. had bought at an Asian store, that we really couldn’t figure out. Raising questions about what they are and what they’re typically used for or with?
I’ll let you in on my theory: At first I thought of some type of pepper/bean…on closer examination, they looked more like blossoms. Living on the edge, of course I had to try; reminding me of endive, they have quite some bitter taste to them. Now imagine, seven foodies gathered around a wok with deliciously smelling fish curry, exchanging confused looks, wondering about what they were actually nibbling on…
So what is it??