Leaving on a Jet Plane

Tomorrow morning at 6:30, Tawn and I will depart Bangkok, en route to Kaua’i to attend my cousin’s wedding.  Our routing is quite interesting, via Hong Kong, Guam, and Honolulu.  More about that on my return. 

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Lest you worry about a break in the updates, I’m actually so far behind (too many things to write about and not enough days in the month) that I’ve queued up a week’s worth of entries.  And, yes, more food porn is on the way!

Meanwhile, I’ll be gathering more material in the 50th State and, hopefully, meeting a Xangan who has been MIA for nearly a year.

Meanwhile, I leave you with Peter, Paul, and Mary’s lovely rendition of “Leaving on a Jet Plane”.

 

A Little Pre-Hawai’i Cooking

The day I filmed the Almost No-Knead Bread video, I got some extra cooking done.  It made sense to have just a little more home cooking before we head off to Kauai for my cousin’s wedding.  The meal: Indian spice rub pork chops with raita (a yogurt sauce with cukes and tomatos) and Indian spice roasted potatoes.  Dessert was Swedish brownies.  And while I was at it, I whipped up a batch of meusli.

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While the recipe was originally for chicken, I used pork chops in this Indian spice rub and raita combination from Joanne Choi’s Week of Menus blog.  Being a mother with young children and still a foodie, she manages to balance creative, complex flavors with ease of preparation and wholesome ingredients.  The only change I would make to the recipe is to add a little bit of brown sugar and a bit of salt.  The rub could have used a touch of sweetness.

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Tawn and I enjoy meusli for breakfast – although in truth I eat oatmeal most days – and I find it isn’t too difficult to roast a batch of meusli when I already have the oven heated for some other baking.  Each batch is just a little different.  Based on Alton Brown’s granola recipe from the Food Network, I cut back on the sugar and substitute a little orange juice instead.  I sometimes substitute different types of nuts or seeds (flax, pumpkin, or sunflower) for the cashews and almonds in his recipe.  And I add a bit of cinnamon or sometimes freshly-ground nutmeg while the meusli is still warm.  After it has cooled, I add dried fruits.  This one is a combination of cherries, dates, apricots, and raisins.  Tasty and pretty healthy, too.

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Now, you see why I had to bake some healthy meusli: to offset the caloric karma that came from these wonderfully sticky and chewy brownies.  The recipe came my from friend Per’s mother.  Since he’s from Sweden, I think I’m going to call these my Swedish brownies.  Some brownies are too cake-like.  These have an almost mochi-like chewiness (causing me to wonder what would happen if I added just a bit of rice flour to the recipe). 

The big challenge was that the recipe was in metrics – and I don’t have any dry ingredient measuring cups marked in deciliters.  Thankfully, the internet helped provide conversions and then I made note of the weight of the ingredients so I can measure by weight in the future.

Okay, enough food porn for one entry!

 

Response to Rep. Moran (R-KS)

Trying to be an active participant in our American democracy, I subscribe to newsletter updates from my Senators and Congressional Representative.  All three of them are very conservative, more so than I am on most issues, so their newsletters often provide an opportunity for me to write them with an opposing viewpoint.

I do have to give credit to Representative Jerry Moran, though, who has started posting video responses to questions from his constituents.  At least he gives clear statements about his position on issues.  Representative Moran recently posted the above video, ostensibly in response to a question from a constituent, “What do we need to do to get President Obama to let us drill for oil and natural gas here in the U.S.?  It would certainly decrease our dependence on foreign oil.”

I shared my thoughts with Representative Moran through the following email:

Dear Representative Moran:

Just finished watching your video about drilling for oil. I appreciate you providing this kind of clarity on your positions; please continue doing so. Regarding your answer, though, I have two concerns as a constituent and pragmatic American:

First, you describe this as a “battle we must win” against the Environmental Protection Agency and the Obama administration. I disagree that it is a “battle”. The EPA continues to play an important role in protecting our fresh air, our clean water, and our natural environment. Perhaps you noticed the Gulf of Mexico oil spill last year? Perhaps you have read the considerable scientific concern about fracking? Fossil fuels are dirty forms of energy and their extraction comes with costs to our environment. The EPA plays an important role in us considering the bigger-picture and longer-term costs, not just reacting to the price of gas at the pump.

My second concern is that you seem to be giving short shrift to non-fossil forms of energy. Sure, you mention them twice in your video but both mentions seem to be an afterthought. Any way you cut it, fossil fuels are a finite resource. We can’t drill, mine, or frack our way to national security and energy independence. We need to be encouraging more investment and research in renewable energies because that is ultimately going to be a necessity in the future. China is already surpassing us in green energy technologies. Surely you want the US to remain competitive?

More drilling off the coasts or up in Alaska, more digging up of the northern plains, more fracking of the rocks beneath Pennsylvania and Ohio – all of these are very short-term, costly, and dirty fixes to our problems. It is time for a smarter, longer-term, more sustainable approach to our energy needs.

 

I’m curious, what are your thoughts about the U.S. energy policy?  What should we be doing differently in order to ensure energy security?

 

Food in Bangkok – Khao Mok Gai on Convent

Flipping through Khun Chawadee’s book Bangkok’s Top 50 Street Food Stalls, I got an itching to try the Khao Mok Gai vendor on Soi Convent.  Khao Mok Gai, which alludes to a mountain of rice burying chicken, is the Thai take on chicken biryani.  Doubtlessly Indian in origin, the dish traces its more recent roots to the predominately Muslim south of Thailand.  It is a dish that is simultaneously simple and complex, one that rarely fails to satisfy.

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The vendor in question has long been a fixture on the sidewalk along Soi Convent, just off Silom Road.  Just down from the Starbucks and in front of an Irish Pub, the khao mok gai vendor’s cart perches on the edge of the curb with a half-dozen folding tables and plastic stools set out beneath umbrellas.

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The menu is rudimentary.  The khao mok gai comes in three ways: regular for 30 baht (US$1), rice special (extra rice) for 35 baht, chicken special (extra chicken) for 45 baht, or double-double for 50 baht.

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The dish is not fancy – a piece of chicken with a heaping pile of turmeric-stained rice.  Fried shallots and cucumber slices garnish and a dish of sweet chili sauce is on the side.  The rice is tasty and the chicken flavorful, though.

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Don’t skip the soup, which comes on the side.  Made with bits of chicken, herbs, and fried shallots, they serve this plain or spicy and its rich flavor hits the spot.

Like all street vendor places worth their salt, this cart gets very busy at lunchtime and they make their day’s wages or so. Don’t dilly-dally.  Eat your food, pay your tab, and get moving!

For an alternate (and Xangan) version of biryani, check out this video I made about a visit to the kitchen of Dr. Zakiah back in 2009!

 

Food in Bangkok: BKK Bagel Bakery

First it was the cheesecake; now the bagels have arrived.  There seems to be a growing affinity for things New York (or, at least, things perceived to be in the New York style) here in Bangkok.  This trend first caught my attention a few months ago with the opening of NYCC – the New York Cheesecake shop at the Crystal Design Center.  In the last few weeks we’ve added another source of New York style carbs to the local dining scene: bagels.

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While I’m no bagel expert, I do recognize that a really good bagel must be boiled before it is baked.  Simply steaming them (as is done in a lot of faux bagel shops) just produces doughy round bread.  In fact, last October I made two attempts at making bagels, just to understand the processes better.  Thankfully, I don’t need to rely on my own bagels anymore as I can now stop at BKK Bagel Bakery to purchase some freshly boiled and baked bagels.

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Tawn and I made our first visit to BKK Bagel Bakery during their soft opening in late February.  At this point they had at least a half-dozen types of bagels, several types of cream cheese spreads, and also several sandwich offerings.  Sadly, the pastrami recipe has not yet been unveiled.  We tried a simple toasted bagel with a cream cheese and olive oil spread, which had a nice, nutty taste.

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I tried a roast beef sandwich that was alright but nothing to write home about.  Besides using iceberg lettuce, the roast beef was a little dry.  All of the flavor came from the generous helping of whole grain mustard.  For the price – about 250 baht (roughly US$8) – it was a little pricey.

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A week ago, I stopped by a second time to bring home some bagels for breakfast.  The bagels themselves are quite nice with a good chewy texture and dense crumb.  Again, I don’t claim to be a bagel expert but these certainly remind me of the bagels I’ve bought from bodegas in New York City.  I’m eagerly awaiting their attempt at pastrami, though.

Located in the ground floor of Maneeya Center, adjacent to the Chidlom BTS station, BKK Bagel Bakery should have a ready supply of customers: not only is Chidlom in the heart of the high-end expatriate community but the Foreign Correspondents’ Club is located in the Maneeya building, too.  I wonder what will be the next New York food to be introduced here?

 

My Almost No-Knead Bread Recipe

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My cousin Jane recently asked me to share my recipe for almost no-knead bread, which I’ve adapted from a recipe in Nancy Baggett’s “Kneadlessly Simple” cookbook and techniques from Cooks Illustrated.  This weekend I completed a video showing the recipe.  For your enjoyment:

 

Around the City

Saturday morning so I’ll wrap up the week with some bits from around the town:

Several of our friends here work for the UN, various non-government organizations (NGOs), or are attached to various embassies.  They find themselves attending any number of conferences that seem to exist for no purpose other than to keep all these governmental and non-governmental actors busy.  Here’s the title sign for a meeting one friend recently found himself in:

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The International Orientation Conference on UN and ASEAN Mechanisms and Conditions for a National Plan on Disaster Management and Humanitarian Assistance Co-hosted by the Ministry of Defence, Kingdom of Thailand and German-Southeast Asian Center of Excellence for Public Policy and Good Governance (CPG). 

Whew!  Pause for a deep breath after saying that.  I’m just curious how the German-Southeast Center of Excellence for Public Policy and Good Governance managed to have only “CPG” for its initials.  Shouldn’t it be GSCEPPGG?

Needless to say, I have great sympathy for my friends and should probably buy them Starbucks gift cards for their upcoming birthdays.

. . .

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With a population of somewhere around 7 million, Bangkok has a fair number of parks and playgrounds.  The city does a decent job of this, although many of them are under flyovers and in the center of cloverleafs (cloverleaves?), which exposes them to pollution from passing vehicles.  This one is located at the intersection of Petchaburi (on the right) and Ekkamai (the high ground on which I’m standing) Roads, as Ekkamai flies over Petchaburi.  It contains several basketball, football, and takraw courts.

This particular playground has been adopted by Muang Thai Life Assurance, what in the US we would call an “insurance” company.  This is all well and good, but sadly their company color is a shade of pink that reminds me of nothing more than pepto bismol.  And they painted all the walls, benches, planters, and fences in this shade.

. . .

7-11 Trivia time: The three countries with the most 7-11 stores are the Thailand, the United States, and Japan, but not in that order.  What is the correct order?  Scroll down to find out.  

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Finally, I spotted this sign while driving in the Silom-Surawongse area.  The Bangrak district government (districts being a subset of the larger city of Bangkok) has partnered with the ubiquitous 7-11 stores and you can now lodge comments and complaints directly at the 7-11 stores.  While the sign is unclear in both Thai and English, I would assume that the poor cashiers at 7-11 stores are only trained to handle complaints related to the civic governance of the district.  They will not be dispensing relationship advice, handling landlord-tennant conflicts, or doing the work that police through be doing.

As for the 7-11s themselves, there are approximately 13,000 stores in Japan, 8,200 stores in the United States, and 5,800 in Thailand.  One Thai friend recounted to us after his first trip to the US his surprise at discovering that there are 7-11s in the United States, too.  We didn’t have the heart to tell him that 7-11 is not a Thai company.

Have a wonderful weekend.

 

Old Houses of Sukhumvit

The neighborhood I live in – Thong Lo – is part of the “middle Sukhumvit” area in Bangkok.  Located east of the old city and not too far from the Chao Phraya River, fifty years ago this area was considered to be really far out in the countryside.  Well-off families of merchants and civil servants bought pieces of land for their weekend homes along narrow sois (alleys) that led off larger streets that paralleled khlongs (canals).

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Over time, their houses grew with additions for children and in-laws.  Trees grew, too, providing beautiful shade and cooler temperatures even as the city and all its ill effects – noise, pollution, pavement, and tall buildings – crept into the neighborhood.

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Since there are no annual property taxes (although they are being discussed by the legislature), there is little incentive to sell unused property.  As these old homes were encroached upon by modernity, families often fled to other properties and some of the beautiful residences fell into disrepair.

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Sometimes the family, or their descendants, will raze the old buildings and construct new ones.  That’s happening next door to us as two older houses have been torn down, the adjacent properties have been combined, and a new house if being erected.  Of course, this required the removal of some of the beautiful (and tall) old trees because the sons of the owner didn’t want leaves falling into their swimming pool.  Instead of leaves, they will get to be spied upon by half of my neighbors.

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Many of the older houses are built in a “tropical deco” style and were designed with the environment in mind.  With wide overhangs and carefully oriented windows, natural ventilation kept the house comfortable most of the year and air conditioning was rarely necessary as the breezes and large trees worked in tandem to cool the house.

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Not so much these newer homes, the designs of which are a mish-mash of styles, resembling nothing so much as a housing development in the suburbs of Los Angeles.  Take the above house which is being built on Sukhumvit Soi 10.  What is that deck-like structure elevated above the house?  It couldn’t possibly be chimneys because why would anyone have fireplaces in Bangkok?

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Sometimes the older houses, instead of being torn down, are turned to commercial uses either through lease or sale.  Just down the street from us, this beautiful three-story home (a bit hard to see in the background) is being transformed into a new branch of Curries and More, a Thai restaurant operated by the popular Baan Khanita group.  They are adding another building that is being built around the existing trees and it looks like the setting will be beautiful, complementing the style of the original house rather than competing with it.

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Another example, just next door to our condo, is a house that was turned into Red, an upscale Indian restaurant.  While the people living adjacent to the restaurant don’t appreciate some of the late-night celebrations held there, the owners have done a nice job using the original building.

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Perhaps the nicest example is across the street and a few doors down from us, a company that designs and sells furniture including outdoor patio sets that are perfectly suited to the wide verandas featured in the house’s design.

It is interesting to watch how the neighborhood changes.  What started out as weekend homes in the far suburbs has become condos, restaurants, shops, or just rebuilt homes in the vibrant heart of the city.  All a part of the unique character and charm of Bangkok.

 

Sort of Frustrated

While Andy was here last month, I edited and posted the first video in my “Great Eats in Bangkok” series.  Since then I’ve shot video for another three segments, but I’m finding myself frustrated with the audio quality.  My camera, a Panasonic Lumix LX-3, takes fantastic looking pictures and video and is especially good in low-light settings.  But like most cameras with video functions, the built-in speakers leave something to be desired.

Most of the great eats in Bangkok are located in noisy places – crowded restaurants, street-side stalls, busy markets – and my camera’s microphone doesn’t distinguish my voice from the ambient noise from the background.

Exploring my options, I found a relatively inexpensive solution.  What I did not want to do is buy a full digital video camera.  That would be too bulky and I’m not willing to leave my Lumix behind because most of my blog content is photos, not video.  After some research, I settled on a Kodak Zi8.

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The Zi8 is a handheld high-definition video recorder, a simple point-and-shoot model along the lines of the Flip video camera.  It doesn’t have a lot of functions – zoom, different shooting modes, etc. – but it does have one feature I was most looking for: an external microphone jack.  Which leads me to my next purchase:

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A wireless lavalier microphone set from Azden.  This way I’ll be able to mic myself so even in the midst of a crowded environment you should be able to hear my voice distinct from the background noise.  Funnily enough, the microphone set is about half again as expensive ($150 vs. $100) as the camera.  I was initially hesitant to spend that much money, but after talking it over with Tawn he encouraged me to make the purchase as an investment in my blogging.

My cousins in LA will be bringing my purchases to Hawai’i next week where I’ll met them for another cousin’s wedding.  Perhaps the first test of all this will be on some local Kaua’i grinds.  Stay tuned!

 

A Map to the Future

As the city grows, as business and tourism rebound after the political upheaval of the past few years, Bangkok’s rail transit gets increasingly crowded.  Following the opening of a two-station extension, the first across the Chao Phraya River, the Skytrain recently put into service new four-car trains on the Silom line.  At the same time, they have ordered additional cars that should arrive in the next year or so to enlarge the existing three-car trains, all of which will be placed on the Sukhumvit line.

Riding on one of the new trains recently, I was surprised to look at the system map posted over the door and discover nine stations that I had never seen before.  In a fit of extreme advance planning, the maps show not only the five stations that are scheduled to open at the On Nut end of the Sukhumvit line in August 2011, but also the four stations that will be added beyond Wongwian Yai station, across the river, sometime in the later part of 2012.

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Needless to say, the advance planning didn’t include the “Future Stations” stickers, so for several weeks passengers were scratching their heads, wondering whether the new stations had surreptitiously opened.  The stickers have been added, though, so now everyone can admire all of the new stations they have to look forward to.

Along those lines, Tawn and I were on the northwestern outskirts of the city this past weekend visiting friends’ new baby, and we came across two sections of new rail construction, one definitely the “Purple Line” and another that was a bit confusing.  It is either part of the Purple Line or else may be part of the Red Line, although I didn’t realize they had started building it.

In any case, I’m excited to see that some significant signs of progress are being made in extending the mass transit infrastructure here in Bangkok.  It may take a few more years of pain, but the results should be well worth it.  All we need to do now is to integrate the buses routes into the rail system and we’ll really have something going!