Hard News: Where are the foreigners?!
189 Responses
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JacksonP, in reply to
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.
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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.
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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! -
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.
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I've been looking for a decent szechuan place in AKL. Anyone have any recommendations?
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Bart Janssen, in reply to
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.
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Bart Janssen, in reply to
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. -
James Butler, in reply to
Can't decide if this is an accidental or deliberate misunderstanding of Ben's joke...
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Simon Grigg, in reply to
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.
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Lucy Stewart, in reply to
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.
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Simon Grigg, in reply to
I've been looking for a decent szechuan place in AKL. Anyone have any recommendations?
+1
And a Hunannese place. Anyone?
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Martin Lindberg, in reply to
That was my wife Brigid's blog.
Ah, that's it. I would love to visit Khua Kling Pak Sod. Sounds and looks perfect.
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BenWilson, in reply to
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.
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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.
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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? -
JacksonP, in reply to
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.
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Russell Brown, in reply to
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.
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Martin Lindberg, in reply to
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.
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Islander, in reply to
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!
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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... -
Bart Janssen, in reply to
capsasin
And I thought you were about to mock me for misspelling capsaicin ... multiple times.
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Ian Dalziel, in reply to
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... :- ) -
BenWilson, in reply to
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.
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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? -
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!"
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