Tennis and Conversation 2005-2007 PDF
Preview Tennis and Conversation 2005-2007
Tennis and Conversation 2005-2007 About Me Ad person on sabbatical. Tennis player in a state of inertia. A sensuous life on its second wind. More about me in a Business World article written by former boss and adcheologist, Jayjay Calero: http://satellite.tmcnet.com/news/2007/10/03/2988354.htm http://asia.tmcnet.com/news/2007/10/10/3006078.htm 1 2 Food, Wine, Travel, Art, Love The Mythical Fish of Cha Ca La Vong 8 (No) Rage Against The Machine 9 Caught In A Crossfire 10 Good Morning, Vietnam! 11 An Encounter With The Sandman 12 The Scents of Wine 14 Learning Spanish 15 French and Frenzied 16 My Life In Advertising 18 Postscript to VoM 20 VoM Part 2: Learning About Wines From Women Who Cook 21 The Vinification of Manila 23 Idea for Adie 25 Plotting My Bike Route 29 What's Poppin' Tonight 32 Makati's Washington Park 35 The Puppets of Avenue Q 38 Should I Heart My Cuisinart? 40 Goodbye, Charley's! 42 Spirit of Place 44 A Prayer-Driven Life 45 Horror Stories From My Mom's Kitchen 48 The Spit 51 Bloor West Village 53 3 Toronto On (2) Wheels 55 The Princess Guide 59 St. Lawrence Market 60 Brassaii Bistro 63 Summerlicious Toronto! 65 A Night With A Food Whisperer 68 Design As Appetizer 72 Meet Our Lady of Namacpacan 75 A Lesson From Dad 77 A Lot of Cheese Between The Teeth! 80 Julie & Julia 84 The Art of Dégustation 87 Vintage Friendship 88 The Great Food Divide 90 Rediscovering Reisling 92 Romancing A Bubbly 94 Iron Chef Boracay! 97 The Most Delicious Movies Of All Time 99 Wine Notes 107 The Max's In My (Our) Life 111 Childhood Foods 113 The Best Coffee In The World? 115 Queasy Over Qwerty 118 I'm Back Swingin' 121 Mmmm Cafe Breakfast! 123 Goods Of Desire 126 4 What's New On The Coffee Table? My Photobooks! 127 Lechon And Its Glorious Transfigurations 133 How To Gain 10 Pounds In 3 Days 133 Life in the Internet Era 135 Ay, Hope... 137 Fresh From the Bee Hive 138 Guest Blogger Poch on Our Get-away Weekend 140 So Far So Goude 143 Blight Lights in Tagaytay 145 Adobo by Adobo 146 Bloggers On A Road Trip 149 I Can't Get Over This! 152 The Best for Last: Kadyos 153 Is That Lechon In My Arroz? 155 I Miss My Garden! 156 Apt. 1B: Gourmet Comfort Food in Salcedo 157 A Fetish for Brad Pitt 159 #4 of The Kota Kinabalu Series: Of Vermouths & Vanilla Beans 160 #3 of The Kota Kinabalu Series: A Trip To The City 162 #2 of The Kota Kinabalu Series: Ah, Shangri-la! 163 #1 Of The Kota Kinabalu Series: Flying Economy 166 The Look For Less 168 Packaging as Entertainment 169 Private Chef, Anyone? 170 To iWeb or To Blogger 172 Ode To Pork 173 5 BluPrint for Entertaining 174 The Sydney Series: A Synopsis 175 #6 of The Sydney Series: A Commercial Sighting 177 #5 of The Sydney Series: Ken Done 178 #4 of The Sydney Series: Mandela at the Rocks 179 #3 of The Sydney Series: Port Manly 181 #2 of The Sidney Series: An Unusual Sighting 182 #1 of The Sydney Series: One Big Oyster Bar! 182 Pig-out Christmas 184 My kind of Nursery Rhymes 185 Our Qu-Qu's Are here! 186 Jerome's Sommelier Selection 187 The Blue Kitchen 188 Blue Skies (!) Portobellos 189 The Poch Risotto 189 The Year-End Mega-Matrix 190 Art for your Feet 190 Frivolous or Fabulous? 192 Be@rbricks 194 Match Point 195 Shabu Shabu: Doing It Right 196 Going Minimalist This Christmas 197 Navratilova, Milan Kundera and...Pivo Praha 197 Written In The Stars... 198 Iheartbread 199 Which Quadrant Are You In? 200 6 New Space, My Space 201 Domesticity Becomes Me 202 Human Memory Is A Funny Thing 202 A Karmic Connection 203 1000 Places To See Before You Die 206 Eating Oysters 207 No Love in Tennis 207 7 The Mythical Fish of Cha Ca La Vong Sunday, December 23, 2007 In the book, 1000 Places To See Before You Die, 2 out of 10 must-visits in Vietnam are places known for specific dishes: Pho Hoa in Ho Chi Minh for Vietnamese noodle soup (not to be confused with the Pho Hoa chain in Manila) and Cha Ca La Vong in Hanoi for its fried fish. Sadly, I missed going to Pho Hoa. It was supposed to be our last dinner in Ho Chi Minh and the office was to foot the bill. But there were 25 of us, with not enough cash left in the kitty and this famous hole-in-the-wall eatery didn’t accept credit cards of course. I should have followed my instincts and sneaked out to Pho Hoa for lunch instead! Anyway, I consoled myself thinking that there was still Cha Ca La Vong to strike out in my 1000 Places to See Before I Die list. We were flying to Hanoi the next morning; and since there were just going to be four of us (Ariel, Jun, my sister and I), we could certainly afford to eat at Cha Ca La Vong and pay in cash. Much had been written about Cha Ca La Vong, its hundred-year old recipe, the narrow rickety stairs that led to its second-floor dining area, and of course its famed fish - grilled, cubed, then fried in a secret mix of oils and herbs. To this day, my sister and I have been trying to deconstruct this dish. First, what kind of fish do they use? And the oil! How come the oil just softly bubbles over the fire and doesn't dry out? Does the fish secrete its own oil as it cooks? But this is no salmon nor any of the oily fishes we know. And the oil doesn't taste heavy at all, nor fishy! A book I read at the airport said Cha Ca La Vong uses mudfish, similar perhaps to the Philippine dalag. In my childhood, pesang dalag was the soup for the soul. The fish was usually brought by my favorite aunt from Laguna, and kept alive and swimming in a pack made of banana tree trunks. It was actually this quaint but oh-so-cool packaging that got this picky, carnivorous kid to eat dalag and love its clear, clean-tasting soup. The waiter at the coffeeshop across the street, though, said Cha Ca La Vong uses Snakehead fish. Now, that's one scary-looking fish! All the more scary if indeed it's the same fish banned in most parts of the U.S. A predatory fish, the snakehead can easily wipe out other fish, vegetation and even insects as it has suprabranchial lungs to breathe out of the water and strong fins to scuttle some distances over land. With a head like a snake's and the teeth of a shark, it 8 Tennis and Conversation 2005-2007
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