Maintaining a Blog and having a Blog Online results in different opinions submitted mainly as comments I require to approve before being published. Some comments are constructive, others are not. It all depends from what source it came from. Every one has an opinion, like everyone has a nose. But not everyone has the credentials and experience to comment on food like my guru and mentor Weapon. The “classic” presentation of my Maracaibo & Fleur de Sel Dessert from yesterday was for some received with mixed feelings, perhaps high blooded emotions mixed with a hangover from the night before? Despite all of that, luckily I had some of the cream left in my fridge and my gear was still set-up from the shooting the day before. Re-shooting the very same dessert was therefore a matter of minutes and after careful considerations and tactical food styling I made some shots I am sure will please some aged eyes.

Whisking through the shelves of a nearby supermarket I found some very nice Mangoes, a fruit I personally adore! This particular Mango was imported from Thailand and is one of the best kind available here in Dubai, hence cost AED 10 per fruit! I understand, while Nong is in Bangkok these Mangoes are available to a fraction of the price here we still consider these Mangoes far better in taste and quality than any other Mango apart maybe the export quality of the Philippines!

And, what is wrong with a Physalis? There are people who never tried one or even have seen such berries! Personally I refrain to use them not only because of Hiegynic reasons but also perhaps used them too much in Australia.

Physalis peruviana (commonly known as physalis, Cape gooseberry, poha berry, ground-cherry, haranksh, golden berry, uchuva, Inca berry, uvilla, or sfivalis–which also can refer to the Amazon Grape) is a species of Physalis indigenous to South America, but grows well in Africa. It is related to the tomato, potato, and other members of the nightshade family and closely related to the tomatillo (but not to the cherry, gooseberry or Chinese gooseberry, as its various names might suggest). The fruit is a small round berry, about the size of a marble, full of small seeds. It is bright yellow when ripe, and very sweet, making it ideal for baking into pies and making jam. Another recent use is in fruit salads, combined with avocado.

Its most notable feature is the single papery pod that covers each berry. Because of the fruit’s decorative appearance, it is sometimes used in restaurants as an exotic garnish for desserts. If the fruit is left inside the husks, its shelf life at room temperature is over 30-45 days.

I received these pictures from Bangkok where Nong is currently to mind her family there. An acclaimed young chef herself she made some pictures of typical street food you can find everywhere in Bangkok.

This picture is Thailander Kanom it’s called ‘Kaolam‘ inside made of sticky rice mix with coconut milk and black bean then slow grilled until inside is cooked. When you eat you will smell bamboo and coconut milk, so nice!