Tai-ho’s in Kenmore, WA
“If she didn’t have a refrigerator, Intlxpatr (only she calls me by my real name), what did she do about laundry and diapers when you came along?”
I just looked at her stupidly. That had never occurred to me.
“I remember our next door neighbors had a barrel-shaped washing machine with a hand cranked wringer,” I responded, “but I think by that point my Mom had a more modern washing machine. I don’t know what she was using when I was born.”
Then, over noodles at Tai-Ho’s, where you watch the noodle-maker man in a specially built window, surrounded by Chinese, Chinese-Americans and Chinese-food lovers, we reminisced about our own babies, and laundry services. We were mothers of the hip generation, back-to-nature, and for eco reasons, we used a diaper service, which was considered much more earth-friendly.
“Oh! The smell of that diaper pail!” I groaned. We both moved on to Pampers after a few months with the soiled diaper smell.
We were rescued from any further contemplation of those pungent smells by the arrival of a delicious Hot and Sour Soup, a big bowl, which we divided, followed quickly by the Green Beans with Meat:
And then – one of the specialities of the house, the Seafood Basket, which is served in a basket of those noodles we saw the noodle-maker-guy making, filled with delectable scallops, shrimp, fish, fresh steamed crispy broccoli and water chestnuts, covered with a foam of egg whites – magnificent.
My friend had recommended the Green Beans, but she didn’t know about the Seafood Basket – we just ordered it to see what it was like. After it came, we saw other diners asking the waitress about it and several more came out of the kitchen. It was DELICIOUS.
Tai-Ho Restaurant
http://www.taihorestaurant.com
6312 NE Bothell Way
Kenmore, WA 98028
(425) 485-4020
If you are coming from Kuwait – or elsewhere – and want to eat like a local, you want Tai-Ho’s. It is purely wonderful.
“We Didn’t Have a Refrigerator”
We were eating breakfast together, my Mom and I, when she dropped a bomb. I had no idea she could catch me by surprise that way. We’d been talking about fresh peaches, and preserves.
“When your Dad and I got married, we didn’t even have a refrigerator,” she said.
Not have a refrigerator? You can get married and not have a refrigerator?
“How did you get one?” I asked, still reeling from astonishment.
“Your Dad inherited $100 from some very distant relative,” she related, “he got like 1/32nd, which came to $100. We used it to buy a refrigerator.”
“What did you do before you had it?” I asked, still a little disoriented.
“Well, it was Alaska,” she said. “We had these sort of pantries that had shelves with little holes opening to the outside, covered with screen to keep out insects and mosquitos, but it would let in the cool air. It didn’t get that hot, even in the summer. In the winter, we had shelves on the outside porches, too.”
Holy smokes, I thought to myself. How would I function without a refrigerator? We would have to go back to shopping every day. If there weren’t refrigerators, maybe stores wouldn’t have frozen sections, too? Maybe we would have to be buying meat just as it was slaughtered, only vegetables that could travel from not too far without refrigeration, we would be using a lot more grains and things that didn’t need refrigeration to preserve them.
Maybe we would be drying more foods? We would probably, in Kuwait, be eating more dates and rice, eating more locally raised foods – what, sheep? camel meat? We would probably be eating a lot more fish. We would probably go back to canning foods while they were abundant – tomatoes, fruit jams, maybe we would even pickle some fish and/or shrimp for out-of-season eating. Our food might be saltier, as salt is also a preservative. Maybe we would eat more rice, more pomegranate . . . maybe occasionally a boat would come in from Ethiopia or Kenya bringing rare coffee beans, and only very special, very lucky people would have access to the little luxury we all take for granted.
Ooops. Well, I am getting carried away. I was so amazed to hear my mother had initially kept house without a refrigerator that I sort of spaced out.
She went on to tell me that as she was growing up, her family had an ice box, and they would put out a special piece of paper when they needed ice from the ice man, who would drive by every day to provide ice for the cool-boxes. The ice came in different sizes, depending on the size of the ice box.
(I found this picture and a fairly clear explanation of ice boxes on on Wikipedia.)
It gets better. As I was reading the Wikipedia information, I came across the Pot in Pot refrigerator , known in Arabic as a “zeer” for which Mohammed Bah Abba was awarded a Rolex Laureate (Rolex Awards for Enterprise) in 2000. You can read about Mohammed Bah Abba, the Nigerian teacher who developed this simple, but effective refrigeration technique, by clicking on the blue type above. You can read more about the Zeer pot, and see a photo of how they work, by clicking here: Science in Africa.
Ivar’s Favorites
Just a little light supper – Ivar’s crab bisque and their wonderful sourdough rolls. A soft rain and just a brief flash of sunset as accompaniment.
Riverside BBQ in Seaside, OR
AdventureMan and I love eating out in Kuwait, and the only thing we really yearn for are: genuine Mexican food, Vietnamese food, and southern (USA) Barbecue. When we come to the US we make sure to sample those three main food groups. And we laugh at ourselves, because when we are in the US, we are always looking for a good Middle Eastern restaurant. 🙂
We all had a yearning for barbecue today, so we stopped by a little pink restaurant by the side of Highway 101 in Seaside that had two smokers outside. The smell was divine.
They had an extensive menu – beef, chicken and pork, and loads of sides – cornbread, baked beans, macaroni and cheese, potato salad, cole slaw – just to name a few. Here were some of the platters:
This was the smoked chicken salad
The Meat Lover's Platter
The Rib dinner
The Rib platter for two with a side of potato salad
The counter where you order
The food was delicious. We ordered way too much – we had no idea how much food would come with each order. We boxed up the rest and brought it home to warm up later when we get hungry again, if ever.
Teriyaki Flank Steak
I keep meaning to post some food photos for Puratory but the problem is we get everything on the table and we start eating. Mariner Man has been the best at documenting our meals; I only think to take a photo too late, and the camera is far away.
Finally, I remembered, just in time for Teriyaki Flank Steak, my Mother’s speciality that everyone loves. She bought three huge flank steaks, put them into plastic bags with the marinade and froze them. They thawed as we drove to the beach, and were ready for the grill when we got there:
Here is my Mother’s marinade recipe for Flank Steak:
Teriyaki Flank Steak Marinade
Most recipes will tell you to marinate a flank steak for an hour – we thing overnight is even better. Sometimes two or three nights, or marinate it in a plastic bag and freeze until needed:
(per 1 – 2 lbs flank steak)
1 cup soy sauce
1 cup sake or sherry (optional)
1 cup pineapple juice (use two if you don’t use wine or sake)
1/4 cup olive oil
1 Tbs sugar
1 large chopped onion
2 cloves finely chopped garlic
1 t. shredded fresh ginger
Grill flank steak until there is no red in the middle; some people like no pink in the middle. Slice thinly against the grain and serve.
Here is a platter of the finished flank steak:
5 Star Pho
My favorite little restaurant, 5 Star Pho, is totally packed at noon, every table but one is taken, and that one has a reserved sign on it. Fortunately for me, a booth opens up just moments after I arrive. The waitress brings me a hot cup of tea – a welcome treat for a woman who has just escaped the heat of Kuwait to shiver in Seattle – and a menu, but I already know what I want.
This is what I crave while I am living in Kuwait. My friend, Coeurcountry, has improved my life so much by making me a gift of the rice-paper wrappers, and a great recipe, so I CAN make them myself, but oh, 5 Star Pho does it so much better! Even though I am in and out of town, not a daily or even a weekly regular customer, they always remember me. I don’t even have to ask; they bring me extra peanut sauce!
I am sorry, I couldn’t wait. I had to take a bite even before I shot the photo!
Down the Drain
As I was wandering through the Co-op (Jamiya) the other day, picking up a few basics, I came across something not-so-basic – a bottle of alcohol-free Merlot.
I was making spaghetti sauce – and here is the truth as I see it – almost any sauce is improved by the addition of a little wine. And this is alcohol-free! I can serve it to my Islamic dinner guests.
The sauce was superb, even if it is me saying it about myself. Just a basic meat sauce, but with the fresh basil from our friend’s prolific garden, and the cup of Merlot – sublime.
That was a week ago. Today, I went to use the Merlot in another sauce and HORRORS! Look at that!
Can you see that? That great big spot of MOLD growing on the Merlot-drink-that-does-not-contain-alcohol???
I had to throw it all out. I don’t take chances on making people sick from food bourn illnesses, not even myself. And while AdventureMan and I are generous in our nature, we are frugal in our private lives, and throwing nearly $16 literally down the drain horrifies me! Maybe it was the humidity – my bread also went green very quickly – or maybe it is the non-alcohol that allowed it to mold so quickly. I don’t know. I don’t think I will be buying another bottle of Merlot here in Kuwait any time soon.
One Step Beyond: Baan Sabaidee
We all have our limits. When it comes to food, my limits are farther out there than most – I like taste. I like most cuisines, or at least most of most cuisines. I do have my limits.
One limit is okra / ladyfingers/ bamyi:
One time, at a buffet in Jordan, I told my husband I was going back for something I found totally delicious, and he laughed and said “You know it is okra?” No, I didn’t know. I did go back and get a little more anyway, but it no longer tasted the same – I knew it was okra. It’s the texture; okra is, to me, slimy, gooey, in my mouth it gives me shudders. It’s like raw oysters. Shudder.
Deep fried okra in a spicy tomato sauce was OK – until I knew it was okra.
I was visiting with a friend, working on some projects and we decided to order out from a nearby newly opened Thai restaurant for lunch. She’s a crazy woman, like me. We are not alike – she says “tomahto” and I say “tomato” and somehow we get along just fine. We decided to order things we have never ordered before.
We ordered two safe things – the first was Gai Sate (chicken sate). It was gorgeous and delicious. The sauce is one of the best sauces I have had with Thai food, hot, sweet, and sesame. Delightful.
The second safe thing was Pad Thai, which was also beautiful and tasty:
We ordered Pad Ka Phrao, because we had never heard of it, and because it has basil leaves in it:
It was delicious.
We loved the way the food was packaged. The green curry and the soup was packed in sealed plastic sacks, inside the normal plastic containers. Not a single drop was spilled in the bag. I’m impressed. I love soups, and I hate the mess when soups spill in the bags:
This is the green curry (Gaeng Khew Wan). It is totally delicious.
You know me. I love fish. We had never tried the Tom Kling (smoked herb soup) so we ordered that, with grilled smoked fish. It came beautifully packaged, like the above curry. When we went to eat the soup, however, although it was delicious, I had to fish out the fish. I am not normally squeamish, but their little fishy eyes were too much for me:
AdventureMan and I later made a trip to find the restaurant. It wasn’t easy, but it was worth the trouble. Tucked back behind some of the behomoth apartments on the Southern Gulf Road, it only has maybe six tables, but it is tiny and exquisite. Someone went to a lot of trouble to make this little place beautiful and serene. Although it is a new restaurant, it was already packed when we got there, but a table opened up just as we arrived.
We asked for recommendations, and tried the Tod Mun (shrimp cakes) and a dish I loved. Pad See Ew, which was vermicelli noodles stir fried in soy sauce with shrimp. We also had the chicken sate again – delicious. We were busy watching other people with big pots of something in front of them, shared by groups. We have to go back and try that, whatever it was.
Their take out menu has a nice feel to it – heavy paper with good photos so you can guess what you are ordering:
And- the bonus – it has a map of how to get there on the back, so I don’t have to confuse you trying to figure out the directions:
If they are full, I noticed across the street is another branch of China Queen, one of the best kept secrets in Kuwait for Chinese food with authenticity.
Fresh Orange Souffle
This recipe is a little more complicated than most, because of the collar, but once you’ve done it – and it isn’t that hard – it is a piece of cake. You can leave out the Grand Marnier and it still tastes just fine. Delicious and cooling, light on a hot hot hot summer’s eve in Kuwait – or anywhere else. 🙂
Fresh Orange Souffle
This is another recipe from our time in Tunis, where oranges are so good and so sweet!
2 small naval oranges
2 envelopes unflavored gelatine
6 eggs
1 cup sugar
1 can frozen concentrate for orange juice, thawed
2 Tablespoons lemon juice
1 pint heavy cream
1/4 cup Grand Marnier or other orange flavored liquer
1. Prepare six cup clear souffle dish, or other clear straight sided glass dish with a collar – here’s how. Fold a 24” length of waxed paper in half lengthwise, wrap around dish to make a 3 “ extension of dish. Tape or use string to hold in place. (You use a clear glass dish so that the sliced oranges show around the sides)
2. Cut one orange into thin slices, arrange slices against side of souffle dish, chill.
3. Grate rind from remaining orange, measure 4 teaspoons.
Squeeze the juice of the oranges; measure into 1 cup measure adding water, if necessary, to equal 1/2 cup. Sprinkle gelatin over the orange juice, let stand 5 minutes to soften.
Set cup in a saucepan of simmering water, stirring until gelatin is completely dissolved. Remove from heat.
4. Beat eggs and sugar in a large bowl with electric mixer at high speed until thick and light. (10 – 20 minutes)
5. While eggs are beating, whip 1 1/2 cups of the cream in a small bowl until soft peaks form, refrigerate.
6. Combine orange rind, orange juice concentrate, lemon juice, orange liquer and dissolved gelatin; pour into egg mixture. Continue beating the mixture until it is well blended. Remove bowl from mixer, chill about 5 minutes by placing in larger bowl lined with ice cubes. Stir often, just until mixture mounds slightly when spooned.
Fold whipped cream into chilled mixture until no streaks of white remain. Pour into prepared dish, taking care not to disturb the orange slices. Refrigerate until firm, about 4 hours.
9. To serve, gently remove collar. Beat remaining cream in a small bowl until stiff. Garnish with chopped pistachio nuts.
Warning: Ummm, I just remembered, this is an old fashioned recipe that uses raw eggs. People with immune system difficulties, pregnant women, anyone worried about raw egg issues should not eat this souffle.
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