Hard News by Russell Brown

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Hard News: Where are the foreigners?!

189 Responses

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  • JacksonP, in reply to Rich Lock,

    I've always liked Zap for quick and easy foodcourt-level Thai.

    Jungle Flavour, just past KFC in Balmoral, isn't bad either. The Krapao and Kratiam Duck have quite a kick at medium and above, and the whole fried Snapper dishes have been pretty reliable in our experience. Bit pricey I guess, but does feed two easily, with an entrée.

    Auckland • Since Mar 2011 • 2450 posts Report Reply

  • Russell Brown,

    If you can be bothered waiting for their stupid Flash site to load, this place has a P'hall of Fame (i.e.: pics of people who've eaten the terrifyingly hot British-Indian Phall curry):

    http://www.bricklanecurryhouse.com/

    Some seem to have coped with the experience better than others.

    Auckland • Since Nov 2006 • 22834 posts Report Reply

  • Ian Dalziel,

    O quel cul t'as! - Oh! Calcutta!
    Do you have to undress to go there?
    Waiter, there's a Hair in my soup...

    At least we now know where the foreigners are...
    ...they are all in the catering trade in Auckland!

    Christchurch • Since Dec 2006 • 7944 posts Report Reply

  • Rich Lock,

    If you can be bothered waiting for their stupid Flash site to load

    Can't get on that site, but have a read of this.

    Sometimes, machismo outweighs a pleasant dining experience.

    back in the mother countr… • Since Feb 2007 • 2728 posts Report Reply

  • Martin Lindberg,

    I've been looking for a decent szechuan place in AKL. Anyone have any recommendations?

    Stockholm • Since Jul 2009 • 802 posts Report Reply

  • Bart Janssen, in reply to BenWilson,

    Also very good if you like the taste of spit in your food, which I personally don't.

    Chefs do NOT put saliva in your food. Proper chefs use a new spoon for every tasting, they will cook with half a dozen small spoons tucked into their whites.

    Auckland • Since Nov 2006 • 4458 posts Report Reply

  • Bart Janssen, in reply to JacksonP,

    Apparently you can become desensitised to Chilli

    Yup and as Lucy said it’s because the receptor for the capsasin (the hot compound) gets down-regulated. What that means is the more the receptor gets triggered the less receptor is made so the next time you come in contact you are less sensitive.

    In food terms it means as you eat more chili hot food you become less sensitive to the chili. The effect builds up over months and lasts a couple of months. It’s biology at work.

    What is really interesting (if you are a science geek) is that the capsasin receptor (the actual molecule) is the same receptor that responds to physical heat and chemical pain. So if you rub your hands daily with capsasin you will be able to hold physically hotter things without pain. Note that doesn’t prevent the burn damage just stops you feeling the pain.

    Warning below may put you off your dinner…


    This actually has practical applications. Since the capsasin receptor is the same as the chemical pain receptor, for people with chronic and painful bladder infections one effective treatment for the pain is to flush the bladder with capsasin (under general anesthetic). This provides relief from the pain for 1 to 3 months.

    Auckland • Since Nov 2006 • 4458 posts Report Reply

  • James Butler, in reply to Bart Janssen,

    Can't decide if this is an accidental or deliberate misunderstanding of Ben's joke...

    Auckland • Since Jan 2009 • 856 posts Report Reply

  • Simon Grigg, in reply to Martin Lindberg,

    I saw that photo-food-blog you linked to a while ago about South Thai/Indian crossover food

    That was my wife Brigid's blog. She doesn't post as often as she wants to but the reaction is always the same: It makes people very hungry.

    I get to fly back to that food tonight (and to her). It's a wonderful thing.

    Just another klong... • Since Nov 2006 • 3283 posts Report Reply

  • Lucy Stewart, in reply to Bart Janssen,

    This actually has practical applications. Since the capsasin receptor is the same as the chemical pain receptor, for people with chronic and painful bladder infections one effective treatment for the pain is to flush the bladder with capsasin (under general anesthetic). This provides relief from the pain for 1 to 3 months.

    That is so cool. I had no idea they'd put the concept into practical use.

    Wellington • Since Nov 2006 • 2105 posts Report Reply

  • Simon Grigg, in reply to Martin Lindberg,

    I've been looking for a decent szechuan place in AKL. Anyone have any recommendations?

    +1

    And a Hunannese place. Anyone?

    Just another klong... • Since Nov 2006 • 3283 posts Report Reply

  • Martin Lindberg, in reply to Simon Grigg,

    That was my wife Brigid's blog.

    Ah, that's it. I would love to visit Khua Kling Pak Sod. Sounds and looks perfect.

    Stockholm • Since Jul 2009 • 802 posts Report Reply

  • BenWilson, in reply to James Butler,

    Can't decide if this is an accidental or deliberate misunderstanding of Ben's joke...

    It's a whole angle on saliva getting into food I'd never considered. On a spoon.

    Proper chefs use a new spoon for every tasting, they will cook with half a dozen small spoons tucked into their whites.

    How silly. They only need 2 spoons to keep it sanitary. One to get it out of the pot, onto the other one which goes into their mouth. This can be repeated as many times as they like.

    Auckland • Since Nov 2006 • 10653 posts Report Reply

  • Kyle Matthews,

    I took a visiting friend at SkyCity across to the Midnight Express cafe across the road. The food was absolutely wonderful, Turkish done very well, service at a high level. Slightly more than the low-end we’ve come to expect, but it’s worth it. And their Turkish coffee is of course exceptional.

    I remember going there when I still lived in Auckland - 1992. Fantastic that it's still open - I hope to be up there in January and will try and visit it again.

    Since Nov 2006 • 6243 posts Report Reply

  • Ian Dalziel,

    Lovin' Spoonful..

    Proper chefs use a new spoon ...

    I think I've heard that some chefs are
    born with a saliva spoon in their mouth!

    Do you believe in magic...
    But are there any restaurants that
    put Salvia (divinorum) in your food?

    Christchurch • Since Dec 2006 • 7944 posts Report Reply

  • JacksonP, in reply to Kyle Matthews,

    I still have a soft spot for The Middle East Café on Wellesley Street. The Chawarma was always a pre or post movie favourite in the late 80s. Haven't been for a while, but their menu indicates nothing much has changed in 20+ years. Mostly nostalgia probably, but Fatima's is the only other place I can think of that does Chawarma like that, and it's how I like it best.

    Auckland • Since Mar 2011 • 2450 posts Report Reply

  • Russell Brown, in reply to JacksonP,

    I still have a soft spot for The Middle East Café on Wellesley Street. The Chawarma was always a pre or post movie favourite in the late 80s.

    I think I first went there in 1983. Went back recently -- new owners, food the same yummy as ever.

    Auckland • Since Nov 2006 • 22834 posts Report Reply

  • Martin Lindberg, in reply to JacksonP,

    The Middle East Café on Wellesley Street

    Just to jump between all cultures here, I can recommend the Little Mexico Cantina which is next door to The Middle East Café.

    Stockholm • Since Jul 2009 • 802 posts Report Reply

  • Islander, in reply to James Butler,

    Can’t decide if this is an accidental or deliberate misunderstanding of Ben’s joke…

    Whatever...I learned 3 new & amazing facts - thank you Bart!

    Big O, Mahitahi, Te Wahi … • Since Feb 2007 • 5643 posts Report Reply

  • Ian Dalziel,

    Put a sock on it...

    What is really interesting (if you are a science geek) is that the capsasin receptor (the actual molecule) is the same receptor that responds to physical heat and chemical pain.

    I'm guessing this is the basis for the
    old Cayenne pepper in your socks
    cold (chilly) feet remedy, too...

    Christchurch • Since Dec 2006 • 7944 posts Report Reply

  • Bart Janssen, in reply to Ian Dalziel,

    capsasin

    And I thought you were about to mock me for misspelling capsaicin ... multiple times.

    Auckland • Since Nov 2006 • 4458 posts Report Reply

  • Ian Dalziel, in reply to Bart Janssen,

    Compounding headache...

    And I thought you were about to mock me
    for misspelling capsaicin...

    Mock you, Bart?
    Never!
    I am too appreciative of the places you take us
    and the things you tell us, to be anything more
    than a humble part of the support crew... :- )

    Christchurch • Since Dec 2006 • 7944 posts Report Reply

  • BenWilson, in reply to Bart Janssen,

    And I thought you were about to mock me for misspelling capsaicin ... multiple times.

    I'd presumed you were using a more scientific name for it than mere mortals can look up on Wikipedia.

    Auckland • Since Nov 2006 • 10653 posts Report Reply

  • Ian Dalziel,

    Back in the black...
    We also know that some foreigners were off the coast of Tauranga,
    not giving a shit about where they were...
    Heartbreaking pictures on the news tonight.
    The only good thing that may come from this is putting a stop to the start of possibly risky off-shore drilling around New Zealand...
    Good ol' BP is about to start risking the Shetland Islands like the Deepwater Horizon disaster never happened - but we can trust big corporations can't we?

    Christchurch • Since Dec 2006 • 7944 posts Report Reply

  • Sofie Bribiesca,

    Hate to thread jack, well it is about the title. Where are all the Foreigners? Just like to add, I found some. 4 French guys last night walked into the pub Up North. They were doing a ticky tour through the country between games . They were on a bus trip today to check out Cape Reinga and then back to Ak. They saved for 3 years for their tickets and mentioned how expensive they thought NZ was and of course the costs to get down here. They probably will not return. Very friendly though. All "Bon Jour!"

    here and there. • Since Nov 2007 • 6796 posts Report Reply

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