Post 89: London Olympics Opening Ceremony Royal Potluck

To celebrate the 2012 London Summer Olympic Games, I originally thought it would be fun to celebrate at a local pub and drink gallons of beer.  Somehow my thoughts of sitting on a bar stool and chasing Jameson with New Castle evolved into a British themed potluck with friends at my apartment.  This is the e-mail I sent out to my guests.  In case my poor attempt at Shakespearean English cannot be understood, colloquial English is provided in green.

HEAR YE, HEAR YE!  Listen up bitches.

From thine host to thee, the sirs and madams of Camelot, Arcadiashire and the Thames, might I trouble you to save the fifth day of thine work week for the royal potluck in celebration of the Queen's crowning athletes and the knights of the roundtable?  The awesome potluck to celebrate the Olympics will be on Friday.

Please grace us with your knighted presence and thine bountiful British booty at six hours past the time of the highest sun.  The jubilant stroll of our friends and foes begins at seven and two quarter hours past the time of the highest sun... sharp.  Please arrive around 6.  The Parade of Nations starts at 7:30 sharp.  Don't be late.

Details for the festive feasting will be distributed by the Royal Palace via electronic post by the hour of the Royal Prince's return from his laborious work in automotive data analysis with the peasants of Yorkorange County.  I will e-mail more details after I get home from work.

The invited guests have been knighted with the following names: Allison of San Diego Abbey, Catherine of Cerritobridge, Christina of Taipei Castle, Elizabeth of the Royal Family, Erin of the Southern Riverbend, Grace of Arcadiashire, Ken of the San Marino Cathedral, Ronbernie of the Land of Lettuce and Leprechauns, and Stephanie of the local district.  No peasants allowed.  These are the guests.  No assholes allowed.

The Royal Prince of Cambridge  Michael

And these are the dishes that the royal guests brought to the royal potluck.

Tea sandwiches by Erin of the Southern Riverbend,

a variety of finger foods (pinky up) with turkey and bacon, curry chicken, and sun-dried tomato... a dainty way to start off the night.

Sausage rolls by Catherine of Cerritobridge,

baked up plump American style as pigs in a blanket... maybe to show some national pride (USA! USA! USA!) before she weds Mr. Mulholland and becomes a Scottish man's woman?

Cottage pie by Christina of Taipei Castle,
a traditional British dish made of ground beef and minced onions topped with buttery, fluffy, mashed potato.  The lady of Taipei Castle used shallots as well as onions, grated carrots instead of chopped carrots, and zucchini to sub for peas (the lady of the castle hates peas).  And it was all simmered with a cup of Merlot.  'Twas bloody good comfort food.

Bangers and mash by yours truly, the Royal Prince of Cambridge,
using a fusion approach to the traditional English pub grub.  Rather than Cumberland sausage, I subbed in some spicy Italian sausage, and I simmered the onions using not only pinot noir and worcestershire but some soy sauce with a heavy dose of course ground black pepper as well.

English trifle by Allison of San Diego Abbey,
in individual cups with layers of pound cake, strawberries, bananas soaked in orange juice, and custard... homemade whipped cream and fresh blueberries adorned the top.  The clear cups made it easy to see all the colorful layers of trifle.  And it made it even easier to see all the ground beef and cottage pie stashed beneath the custard in my cup.  Christina of the Castle is quite the sneaky one...

Of course Ron of the Land of Lettuce and Leprechauns arrived with a little Olde English (well played, Sir), and Stephanie of the local district doused the potluck with a Jameson tea party.  The Newcastle and Guiness were good choices too.  Ah, and we closed the ceremony with some tea and cookies from Jessica of Arcadiashire.  We've eaten quite a bit of potatoes now, haven't we?

Although this is long overdue, we wish all of the olympic athletes well.  We will be cheering for the home team... USA! USA! USA! Until next time, let's all get S.O.F.A.T.

ML - 20120727

Post 52.1: Hello Orange, Part 1 - International Potluck

Because last year's international potluck was so successful, we decided to hold another one at work again.  Having co-workers that represent a diverse range of ethnic backgrounds allows all of us to learn and enjoy the cuisine from all different cultures.  Basically, it's good to have good food.  Here's a look at what the Orange office brought in for the picnic in the conference room... along with 5 words that they would use to describe the food from their culture.

Empanadas with chimchurri sauce contributed by Steven
Peruvian (empanadas), Argentine (chimchurri sauce)

Everybody knows a delicious empanada.  Whether it's Mexican or Cuban or from another Latin American nation, these baked hemispherical pastries filled with ground beef and shredded chicken are more than just tasty.  They are savory... inspiring... addicting.  Could I be a pathological empanadic? I believe so, and I think it's safe to say that I wouldn't be the first.  The ground beef within the empanada has a fervent personality.  It's rich in spices, and the flavor permeates the air around your oral cavity, which leaves a satisfying, lasting warmth.  

With plenty of parsley, garlic, cilantro, oregano and bay leaves, the chimchurri sauce is tough enough to pair with the strength of the ground beef.  It's not as spicy as you would believe, but it's definitely full of flavor.  A squeeze of lime will help cut the oil that the herbs are swimming in and will give the sauce a bit of a citrus kick as well.  Truly delicious... break me open another empanada, please.

Medianoche sandwiches put together with Liz's personal spin
Cuban

Traditionally these heavenly sandwiches were served to the hungry in Havana after dancing the night away at the local discotheque, hence the name medianoche or midnight sandwiches.  Well, in that case I might have to attach the medianoche title to Korean tofu stew.  With cheese sprawled over the ham, a crunchy bite from the pickles, and butter melted over the top of these rolls, the savory sandwiches are enough sustenance to have during any meal.  In fact, one co-worker mentioned that the medianoche name should be changed to mañana or morning sandwiches.  Hmm... good idea.  I'd throw a fried egg right in the middle of all that cheese... and I'd make sure the yolk was runny too.

Matzo ball soup made by Molly
Jewish

The soup was actually made by Molly, a Chinese from Taiwan, but you'd never be able to tell that non-Jewish hands formed the matzo dough or that the chicken soup was concocted by the rotisserie chicken from Costco.  Authentic? Hell yeah.  It tastes like something I'd get at Brent's Delicatessen... sans the sodium and oil overload.  In fact, I prefer Molly's homemade chicken soup over the matzo ball soup at the local deli.  I wasn't even suffering from a cold, and I had three bowls.

Pork and vegetable steamed bao brought by Michelle
Chinese

If life is like a box of chocolates, then opening a steamed bao is like opening presents on Christmas morning.  You may have a good idea of what's inside, and chances are you are probably right... but there's no amount of shaking or peering within the wrapper that will confirm your suspicions.  But... surprise! Pork and vegetable filling? Sure, I'll take it.  The pork and veggies inside are just salty enough to complement the white bread on the outside.  Great balance... and not at all greasy or oily like the buns I had on the streets of Shanghai.  I could eat these all day.

Night market sausages with raw garlic supplied by Michael from SinBala
Taiwanese

I don't know a single person that has tried Taiwanese sausage and has not liked it.  It's impossible.  The lean pork sausage is bursting with savory juices and is surprisingly sweet.  Who knew? Probably Taiwanese locals and tourists who routinely tour the open air night markets after dinner each night.  Traditionally eaten with toothpicks and skewers, Taiwanese sausages may be treated as a night market snack, but it's hearty enough to top over rice as a full meal.  Sausage donburi anyone? The thinly sliced raw garlic is a smart ingredient to use not only to cut the sausage grease but to give the sweet sausage a contrasting bite.  Got to the party late? No worries.  Some co-workers say they this sausage is even better eaten cold.

Cabbage rolls with bacon presented by Doreen
Ukrainian

At last year's international potluck, the Irish-Polish cabbage rolls were a hit.  This year was no different.  The cabbage rolls were the talk of the conference room.  The only difference was that these were made with pork instead of beef.  Made from Doreen's family recipe that has been passed down for over 130 years, the cabbage rolls were stuffed with bacon, rice, onions and tomatoes.  This neatly wrapped, hearty dish may pair well with beer.  Wait... didn't I say that last year? Polish cabbage rolls in 2010 and no beer... Ukrainian cabbage rolls in 2011 and no beer... I should have known.  Alright, bring on the Russian cabbage rolls next year.  2012 I'm ready for you!

Nasch and chrusciki from Adam
Polish

Like a pu pu platter, the traditional Polish nasch plate comes with an assortment of goodies intended to help open the digestive system for the main meal.  Nasch can be assembled with any items in the kitchen or the pantry.  It's almost a welcome offering to visitors or guests.  Our nasch came with smoked summer sausage (sub for kielbasa), brie and cubes of smoked cheddar (perhaps a sub for korycinski or oscypek), pickles (sub for ogorek kiszony) and crackers.  Snooki or not, there's something on this plate for everybody.

Chrusciki or angel wings are crispy ribbons of fried dough that remind me of a flat, twisted doughnut.  Topped off simply with some powdered sugar, they are great to munch on after a meal with some tea or coffee or even by themselves.  Had I been the first to create these pastries, I'd make a chocolate dipped version for sure.  Ooh, I just had an idea...

Snickerdoodles baked by Rachel 
German

Who doesn't love cookies? Snickerdoodles are like a traditional sugar cookie but are bumped up by the touch of cinnamon and the cracked surface, which gives it a unique aesthetic appeal.  The name may be complicated, but the cookie is simply satisfying.

Carrot cupcakes crafted by Amanda 
American

Who doesn't like cookies? Well, who doesn't like cupcakes? The cupcake revolution has everyone scrambling for a $4 dome-shaped cake in a high income bourgeoisie location nearby.  But cupcake revolutionaries have left behind the less than a dollar homemade cupcake.  Amanda's carrot cupcakes were spiced up with ginger... and not just by a little bit.  The cupcakes are chock full of sweet and spicy ginger, which kept me coming back for more.  Why are they so good? Perhaps it's because Amanda's grandmother was a baker at Mrs. Field's back before the modern cupcake revolution.  Hmm... Amanda, is your maiden name Field? Methinks either Grandma owned the place or stuffed the recipe cards in her pocket on her way home each night.  Either way I may have to start a counter revolution.  Anti-red? Maybe anti-red velvet.  The carrot cupcakes brainwashed the words 'red' and 'velvet' completely out of my mental cupcake menu.

Chocolate eclair cake created by Deanne 
American

What do lasagna, Shrek, dressing in San Francisco weather, an onion, and this chocolate eclair cake have in common? Layers! Building the eclair cake involves layering graham crackers, Cool Whip and instant French vanilla pudding... a repetition of the same layering process, and a healthy (that's figurative in all aspects) topping of chocolate frosting.  After two slices of this at the potluck, I began to wonder why it wasn't called chocolate ecstasy cake.  The cake was a great way to finish off a gluttonous buffet of a meal.

Thanks to everyone who participated, contributed, and labored for this international potluck.  Our eyes were opened to new dishes and new cuisines, and I can safely say that we hope more co-workers join us next year for this tasty tradition.  Until then, let's all get S.O.F.A.T.

ML - 20110426

Post 39.1: International Potluck

I work in a section of the office that has people from all different ethnic backgrounds... from Afghan to American to Pakistani to Polish.  We used this to our advantage by holding an international potluck at work.  Here are some of the dishes that my co-workers brought to the potluck... along with the five words they would use to describe food from their culture.

Sambosas and chutney
Afghanistan

No typo there.  Sambosas are from Afghanistan, and samosas are from India.  Difference? Other than the extra letter, Indian samosas are pyramid-shaped and primarily filled with potatoes, while Afghan sambosas are flatter and are filled with seasoned ground beef.  

The ground beef filling is folded over with wonton wrappers and then fried in a wok... a wok? That doesn't seem very Afghan! The wok is used by Afghan-Americans... but what if you're Afghan in Afghanistan? You make your own wrappers with flour and water, and grab a deep kettle to fry these fantastic fried finger foods up.  Clear out the space in your stomach for Afghan sambosas.  They're ridiculously addicting.

Sambosa filling: ground beef, cabbage, onions, peas, carrots
Spices: ground coriander seed, cumin, paprika, garlic, garlic powder, salt, pepper
Chutney blend: cilantro, murch (Afghan chili) or jalapeño, apple cider vinegar, avocado

Marya's 5 words to describe Afghan food: Persian style cooking, Indian spices

Pork fried rice
Cambodia

Bai cha, or fried rice in Cambodian, is surprisingly similar to Chinese style fried rice.  But the rice that Cambodians use is different.  While the best Chinese fried rice is made with day-old, long grain rice, my co-worker informed me that Cambodians use a mixture of new rice and old rice.  Many claim Cambodian rice is a higher quality version of the rice from Thailand or Vietnam.  I can't tell the difference just yet, but hey, at least I know it's good.

Stir-fry ingredients: Chinese sausage, eggs, corn, peas, carrots, garlic, soy sauce

Holly's 5 words to describe Cambodian/Khmer food: simple in a complicated way

Chicken qorma with matar pulao
Pakistan

Mmmmm... now this is some good stuff.  Spicy food always makes me happy.  Although I was ensured that the heat on the qorma was toned down just for us non-Pakistani, non-Indian folk, it was spicy enough for some perspiration to form on my forehead... but not too much.

Vegetable oil was used instead of ghee (clarified butter) in the qorma... oil is healthier, and it doesn't congeal when it cools off the way ghee does.  The pulao, another word for pilaf, was a tasty way to soak up all the gravy from the qorma.  I liked the added touch of the peas (matar) to the rice.

Qorma ingredients: yogurt, fried onions, coriander, powdered cumin, peppercorn
Pulao ingredients: Basmati rice, peas, fried onions, cumin seed

Zeeshan's 5 words to describe Pakistani food: Just use the Wikipedia words
Wikipedia's 5 words to describe Pakistani food: refined blend of various cuisines

Pancit bihon
Phillippines

Ah... Taiwanese stir-fried rice noodles? 米粉? That's what I thought when I first noticed the rice noodles.  Not only are the Taiwanese and Filipino rice noodles similar in appearance, the name is similar as well... bifen in Taiwanese and bihon in Tagalog.  But the big difference, at least for me, was not just the choice of meat (Taiwanese generally use pork to make rice noodles) but the last minute squeeze of lemon right before eating.  Usually, calamansi is used for its more sour flavor (as compared to the typical American lemon)... it adds a burst of flavor that's unseen to the naked eye. 

The burst of flavor, especially the sour taste, is something that Filipinos like, and I understand why.  The squeeze of lemon at the end is like icing on the cake... it makes something already good that much better.  With this eye-opening experience with bihon, I think slices of lemon will forever accompany my bifen.

Main ingredients: bihon rice noodles, cabbage, carrots, celery, onions, garlic, scallions, lemon

Peter and Lisa's 5 words to describe Filipino food: porky, vinegary, Spanish-Asian fusion

Cabbage rolls stuffed with beef
Ireland, Poland

Oooooh... how interesting.  Traditionally, cabbage rolls were a way to consume leftover food in old Eastern Europe.  It's something I've never had before, so I was quite intrigued to discover what was inside.  As I broke the cabbage leaves apart, I was surprised to discover not just beef within but grains of fluffy white rice as well.    The stuffing can be any kind of meat mixed with grains, eggs, vegetables and even the leftover bits of cabbage too small to wrap around the filling.  Covered in tomato sauce and cooked for 45 minutes in either an oven or over the stove, the cabbage rolls stuffed with beef makes a very hearty meal.  Meat, veggies and carbs are rolled into one... literally.  All that's missing now is beer.

Stuffing ingredients: ground beef, white rice, onions, tomato sauce, salt, pepper

Christina's 5 words to describe Irish food: meat and fat and beer

Texas BBQ beef
USA

Phil's in San Diego and Lucille's in the LA area both make great barbeque, but Jon's wife Tammy barbequed up the best batch of beef today.  The meat was sweet and tangy and ever-so-tender.  I didn't even need the rolls to enjoy the shredded deliciousness.  Meat and sauce is as simple as it gets.  It may be the reason why Jon describes American food as basic... just grown on a farm.

BBQ ingredients: beef and sauce

Jon's 5 words to describe American food: heavy, filling, basic, farm food

Not featured: 
Antipasto salad (Italy) and Three cup chicken lettuce wraps (Taiwan)

ML - 20101117/20101028