|
Post by mich64 on Mar 7, 2012 5:33:18 GMT
hwinpp you should have done a wedding thread! This is amazing, 1350 people for dinner, oh my goodness. I have been to a few large weddings but nothing like this. Are they from incredibly large families or maybe they are from a society family and business associates where invited too?
The food looks delicious and seems they selected some unusual items than most weddings you have been to?
Do you have pictures of the bride and groom or attendants?
Your photos always seem to include a pack of cigarettes and a lighter so I imagine it being smoke free led to a rather full parking lot of smokers outside?
The photo with the IMEC logo is funny, you must have laughed when you seen it and thought of your friend on Any Port. I often think of my Any Port friends when I am now out at events and often wishing I had my camera with me at all times now.
Cheers! Mich
|
|
|
Post by hwinpp on Mar 7, 2012 8:16:14 GMT
The groom is my oldest Cambodian friend here. He is an English speaking guide, so he knows a lot of people working in tourism. The bride is from a well known family so they also know a lot of people. Plus Cambodians will invite their parents' friends, friends' friends and anybody they can get a hold of. Plus, the wedding has to be financed. That means that the bigger the amount of guests, the bigger the amount of money that is collected (here the wedding present is always cash). So I'd guess this wedding cost at least 135 (tables)x 100USD (food and drink per table)= 13 500USD, not counting the room rent, the band, the decoration and whatever else. I used to go to every wedding I got invited to but stopped that after moving south. It's just too much. There's a wedding season here, which coincides with the dry season, starts in October and ends by April. So, if a couple are indecisive or can't get early dates, they tend to push the wedding to the end of the season. Meaning lots of weddings are celebrated in March and April. It's just too much. Usually the food will be very standard and uninspiring, especially if the wedding is at one of the wedding factories. But this was quite good and as I wrote, I'd never had a couple of the dishes that were served there. I don't have pictures of the wedding couple or the parents or any other 'official'. Seems I forgot to take them but will remember for next time. Here's a thread I made just over a year ago, covers all the ceremonial stuff: anyportinastorm.proboards.com/index.cgi?board=cambodia&action=display&thread=4311&page=1Yes, all the smokers had to go to the towel dispenser in the restroom, the ashtray was right underneath the non- smoking sign (with Imec's name on it) ;D ;D ;D
|
|
|
Post by bixaorellana on Mar 7, 2012 18:17:57 GMT
What an extravaganza! The food looks fantastic & it's great the way you assigned +s and -s. What is pork knuckle farcie -- I desire it with all my heart. The herbal chicken looks like it was done red-cooked method -- simmered with soy & star anise & probably all kinds of other stuff for ages. Does that sound right?
What's the lady on the stage doing in the first picture?
The uninspiring food sounds like what is often served here at catered events -- something that's probably supposed to be "continental", but is usually bland & amorphous to the point of being yucky.
Super fun pics & Mich is right -- like so many of your meal reports, this could be a thread in itself, it's so good & complete.
Oh yeah, I just want to say how very, very, very much I like the wrapped chairs. They're really nice -- super -- absolutely make the event!
|
|
|
Post by Deleted on Mar 7, 2012 18:24:25 GMT
Down with "consensual" cuisine!
Tonight I am going to have liver and onions (haven't had that in far too long!). That at least is not consensual since so many people hate liver (and large amounts of onions). Since I still have some Moroccan chilis left, they are going in the frying pan as well.
|
|
|
Post by auntieannie on Mar 7, 2012 19:02:24 GMT
beautiful pics, HW! chuckled at the imec sign. imec woz ere!
|
|
|
Post by mich64 on Mar 7, 2012 19:24:09 GMT
HW, I read through your link to your earlier wedding posts and my goodness, I now understand that weddings in your region are large all the time! Wonderful report, really enjoyed all the commentary.
In comparison, my nieces wedding, there were 24 tables that sat 6 each, add in the wedding party and a few extras and there were about 150 people which filled the small hall we had. My wedding was smaller than that. I have been to a few weddings were the bride and groom were Italian and wow, they were amazing!
I will be attending a wedding this summer in Southern Ontario so I will take many photos there. It will be at the Italian Club where I have been in the past. I will certainly share when I return!
Cheers, Mich
|
|
|
Post by Deleted on Mar 8, 2012 18:43:02 GMT
Damn, the reheated leftover brussels sprouts were so incredibly excellent that it was disgraceful.
|
|
|
Post by mich64 on Mar 8, 2012 19:17:00 GMT
Yesterday, your brussel sprouts inspired me to make some gnocchi. Your brussel sprouts looked so delicious!
I did not have any brussel sprouts so I boiled my gnocchi then put them in a heated frying pan with olive oil, tossed them around it there and then added some bacon pieces and Parmesan cheese. I know, not the same, but your photo inspired me to make that.
Cheers!
|
|
|
Post by tod2 on Mar 9, 2012 17:28:09 GMT
Kerouac - I have to know. What kind of liver? Lamb, pigs or young calf? I love lambs 'Fry' (as we call it) Have eaten pigs liver at boarding school - all green looking, but cannot develop a taste of Ox liver as I find it too strong. I have even unwittingly ordered liver in a restaurant in Paris! Wasn't bad at all - just too much of it.
Tonight I made fishcakes with hake. Petit pois braised in butter, and a spicy concoction of mayo, garlic sauce, chopped raw onion, tomato & parsley for a tartare sauce. Tabasco bottle at the ready!
|
|
|
Post by Deleted on Mar 9, 2012 17:47:16 GMT
It was "genisse" -- young beef but no longer a calf. Much cheaper than calf's liver.
Tonight is another liver night -- I am going to fry some chicken livers for a salad.
|
|
|
Post by lagatta on Mar 9, 2012 23:41:23 GMT
Tod, I'm having milk-fed-lamb's liver - there were little trays of it at a Greek supermarket I like to shop at, and it was 11$ kg which is a good price here for that. Very delicate. I made it with red onion, red (sweet) pepper, some dried Spanish smoked pepper and a bit of chilli, various spices and herbs, and garlic of course. And some crusty Tunisian bread - nice crunchy crust but finer than a baguette crust. I'm serving the liver, onions and peppers in a tapas dish. Bit of Spanish red wine. Nice to have something tasty that really didn't cost much of anything. It is pretty too. I cut the baby lamb (snif) liver in little strips, and floured it lightly before sautéeing in olive oil. I did the vegetables first, and added them back in, as the liver takes a very short time to be just pink inside.
That Cambodian wedding is indeed very appealing - usually I find food at large weddings bland whatever the nationality. I've been to bad-food-catered Italian weddings as well - but I'm sure Mich's place, at a community centre, will be smaller and thus better.
I was at a VERY tasty Jewish wedding reception in Paris, but once again it wasn't a very big wedding, and it was basically catered by a Moroccan-Jewish caterer, with a few Ashkenazi touches as the groom was a Canadian of Polish descent. That was some years back! Their daughter is now studying Law at Aix-en-Provence, she wants to do human-rights law, as in at the Hague. She speaks more languages than I do, and they include Hebrew and Arabic!
Imec is the new Kilroy - and I could imagine him travelling to such places, either for business or pleasure, or both.
|
|
|
Post by Don Cuevas on Mar 10, 2012 0:33:28 GMT
Today, at home: meatball sub (grinder), provolone cheese, shredded cabbage with vinaigrette on the side.
|
|
|
Post by hwinpp on Mar 10, 2012 5:19:14 GMT
What an extravaganza! The food looks fantastic & it's great the way you assigned +s and -s. What is pork knuckle farcie -- I desire it with all my heart. The herbal chicken looks like it was done red-cooked method -- simmered with soy & star anise & probably all kinds of other stuff for ages. Does that sound right? What's the lady on the stage doing in the first picture? The uninspiring food sounds like what is often served here at catered events -- something that's probably supposed to be "continental", but is usually bland & amorphous to the point of being yucky. Super fun pics & Mich is right -- like so many of your meal reports, this could be a thread in itself, it's so good & complete. Oh yeah, I just want to say how very, very, very much I like the wrapped chairs. They're really nice -- super -- absolutely make the event! They debone the pork knuckle then fill it with a minced meat/ herbal mixture and fry it. I think it has been cooked already before beigng deboned, makes it easier. This herbal style chicken is not red cooked. The colour comes from the spices. Soy sauce would give it too much of that taste whereas this is supposed to taste herbally and medicinal. Don't think there was much star anise in it. The woman on stage was singing. There was also a dancing troupe but they were so disinterested and unsmiling while they were goingthrough their routine I didn't take a oicture. beautiful pics, HW! chuckled at the imec sign. imec woz ere! I was surprised myself. Never seen it here before. ;D HW, I read through your link to your earlier wedding posts and my goodness, I now understand that weddings in your region are large all the time! Wonderful report, really enjoyed all the commentary. In comparison, my nieces wedding, there were 24 tables that sat 6 each, add in the wedding party and a few extras and there were about 150 people which filled the small hall we had. My wedding was smaller than that. I have been to a few weddings were the bride and groom were Italian and wow, they were amazing! I will be attending a wedding this summer in Southern Ontario so I will take many photos there. It will be at the Italian Club where I have been in the past. I will certainly share when I return! Cheers, Mich In Germany I'd never been to such big weddings either. I think the biggest one might have had 200 guests.
|
|
|
Post by imec on Mar 10, 2012 13:46:31 GMT
|
|
|
Post by Deleted on Mar 10, 2012 18:45:13 GMT
My Indonesian red tilapia is in the oven.
|
|
|
Post by mich64 on Mar 10, 2012 18:55:07 GMT
Imec, looks so delicious! I like how you presented three different schnitzel choices. A few weeks ago, my husband's cousin and wife and my in-law's came for dinner and I took some photos of what I served for dinner. Chicken Cordon Bleu, pasta with a tomato meat sauce, broccoli, ceasar salad and blueberry pie for dessert.
|
|
|
Post by imec on Mar 10, 2012 19:09:32 GMT
Lovely spread mich! Nicely photographed too - love seeing the food being served.
|
|
|
Post by Deleted on Mar 10, 2012 19:59:13 GMT
Very nice, but it already looks like 2 1/2 meals to me!
|
|
|
Post by mich64 on Mar 10, 2012 20:13:49 GMT
Thanks Imec! Kerouac it did eventually become 3 meals, the original and then with the leftovers I made 2 more meals for us. Cheers! Mich
|
|
|
Post by Don Cuevas on Mar 10, 2012 21:20:34 GMT
Leftovers: boneless short ribs braised in red wine, fettucine, steamed chard, fresh green beans, vino tinto de Chile.
|
|
|
Post by Deleted on Mar 11, 2012 17:15:45 GMT
Clement weather sent me in the direction of salad: chicken liver salad with roquefort, to be more precise.
|
|
|
Post by Don Cuevas on Mar 11, 2012 20:26:07 GMT
Chili Mac; minestrone for Sra. Cuevas; salad of sliced cukes, tomatoes, celery, red onion.
|
|
|
Post by lagatta on Mar 11, 2012 22:20:28 GMT
Saladish here as well - a salad centred on bean sprouts, with other veg and a garlicky dressing, and a tin of mussels in escabesce sauce (very good) on bruschetta, the fancy word for leftover bread recooked in the little convection oven. It is sunny and very mild - hell, it's been mild in Winnipeg!!!!!!
|
|
|
Post by cristina on Mar 12, 2012 4:12:20 GMT
Chili Mac; minestrone for Sra. Cuevas; salad of sliced cukes, tomatoes, celery, red onion. I love chili mac. Especially when someone else makes the chili. Did you make your own DC (I may have missed if you did since my internet connection has been spotty lately). Real internet/TV/phone due to be connected next weekend. In the midst of my move....my furniture etc arrived in California on Friday so I have been dining out more than cooking. Last night, I went to a local Italian restaurant with a friend who has been a great help with unpacking (only 74 boxes left to unpack!) Anyway, I had a roasted beet salad with burrata cheese. I had never had burrata, or even heard of it, until imec posted about it a year or two ago. Delicious cheese! And really perfect with the beets. Tonight, I'm having a weird assortment of leftovers as a clear out the kitchen of my temporary quarters. After 6 or so weeks without a real kitchen, I am looking forward to cooking again.
|
|
|
Post by bixaorellana on Mar 12, 2012 5:08:19 GMT
Gosh, you all have been eating well and some beautiful food pics on this page, too.
Cristina, that is wonderful news that you'll finally be in your own place with your own stuff. (although the unpacking sounds daunting!) Can't wait to hear the first report from the new kitchen.
I didn't eat until @3 or so this afternoon, due to a mild crisis at my house & then going for a very long walk with Charlie. We finished up at La Red, a lovely seafood place. I had a large vuelve a la vida a la marinera -- seafood cocktail in a non-ketchup sauce. Later that evening I had capellini with herb & garlic infused olive oil & a cucumber salad. So it was sort of like one meal of protein, starch, & vegetable, but spread out.
|
|
|
Post by Deleted on Mar 12, 2012 19:53:09 GMT
Tonight, I had the most fantastic Tunisian briks ever. First I fried some chopped onions, garlic and Moroccan green chilis. I put it all in a bowl and put a can of tuna flakes, a small chopped tomato and a can of sliced water chestnuts on top. I cracked two eggs on top with salt, pepper, cayenne and then a lot of chopped parsley. Mixed it all up and then wrapped the ingredients in the sheets of brik to fry them for a few minutes. Absolutely spectacular, but the best ingredient of all turned out to be the totally inappropriate water chestnuts! I can't wait to make it again, but do I have any water chestnuts left? I have always imported them from the U.S. but obviously they can be bought here -- but under what name? Lotus bulbs? Something like that, in any case.
|
|
|
Post by mockchoc on Mar 13, 2012 4:19:04 GMT
Kerouac, lotus root tastes nothing like water chestnuts. I'm sure you'll be able to find them in Asian supermarkets there in little cans. You don't need to know another name for them just look for their picture on the can! The first pic does have it's name in French I see..
|
|
|
Post by imec on Mar 13, 2012 4:37:47 GMT
|
|
|
Post by bixaorellana on Mar 13, 2012 5:24:51 GMT
My gosh, Imec -- mouth watering! Were those foods his requests, or was it a birthday surprise?
The brik sounds wonderful as well.
|
|
|
Post by tod2 on Mar 13, 2012 6:11:13 GMT
Imec, your birthday dinner looks delicious! I am a firm believer in 'the nearer the bone, the sweeter the meat' Kerouac, one of the foods/dishes I would like to try while in Europe next month is a 'brik' - never eaten one even in Singapore. I know where to find tagines and couscous places, but where would I look for a 'brik' in Paris.....same area or ? I find it's such a pity that Chinese food places here don't add waterchestnuts to their dishes any longer. Also missing are bamboo shoots. At least they throw in a few beansprouts. Waterchestnuts are particularly tasteless unless in a salty or spicy dish, but I guess that their role is just to add crunch
|
|