WHAT WE LIKE Pho bo, fried spring rolls, summer rolls, steamed shrimp fingers, green papaya salad with beef, grilled shrimp over green salad; chicken curry, basil beef, pork in ginger-honey sauce, prawn and scallop combination, pan-fried egg noodles with chicken, rice crepes filled with ground shrimp; fried bananas.
The cheeseburger that put her on the map is constructed from two big patties of generic ground beef, fried with big pieces of onion and seasoned with something she won't tell you about unless you buy the place.
Ours were authentic natives, dipped in evaporated milk, dredged in finely ground corn meal, fried twice in a mixture of "animal fat" (lard?) and vegetable oil, and thoroughly drained.
We tried everything: acarajé, a ground bean dumpling fried in dendê; moqueca, shrimp cooked in coconut milk with tomatoes, chilies, garlic and dendê; and vatapá, stewed shrimp with coconut, peanuts, green pepper and, yes, dendê.
And while all about moviegoers me were grinding their teeth to nubs on last year's popcorn, I was delighting in my fat little pita of delectably fried ground chickpeas and mixed bits of cabbage, tomato and pickle doused with a piquantly complicated white sesame sauce.
Fatty meats such as bacon and ground beef are usually fried in their own rendered fat.
Only muc don tom ($8), squid stuffed with ground shrimp and lightly fried, lacked the full spectrum of flavors that made the other dishes exciting.
Payasam Adapted from Srimathi Krishna Time: 1 1/2 hours 1 cup long grain white rice 2 1/2 cups evaporated milk 1 1/2 cups sugar Pinch of ground cardamom Pinch of ground saffron 1/4 cup cashews fried in butter, optional.
This meant always using wire cutters to strip wires, using anti-static mats for MCU placement, never touching bare wire, taking extra care not to short Vdd and ground to avoid frying the MCU, etc.
There is enough oil in the ground to deep-fry the lot of us, and no obvious means to prevail upon governments and industry to leave it in the ground.
