All so sublime. Where I grew up in Louisiana, we frequently ate deep fat fried freshly caught whole fish (bream, white perch, speckled trout, mullet), often in lard. Once in Seattle, a cajun owned restaurant chef served a nice sized salmon with it tail attached to the head; It was deep fat fried. Wonderful. I should not be reading your column, Jeremiah, nor commenting as I am on The Nutrasystem diet. Alors, one can dream, n'est pas?
😲 Another incredible article. I loved the reminiscence of your time in Hong Kong and the much loved Peak Lookout. It was my first oblivious introduction to your food and your creativity. What a magical life you have led.
All so sublime. Where I grew up in Louisiana, we frequently ate deep fat fried freshly caught whole fish (bream, white perch, speckled trout, mullet), often in lard. Once in Seattle, a cajun owned restaurant chef served a nice sized salmon with it tail attached to the head; It was deep fat fried. Wonderful. I should not be reading your column, Jeremiah, nor commenting as I am on The Nutrasystem diet. Alors, one can dream, n'est pas?
OK on that diet switch the lard to olive oil! But must be fabulous in lard. Yes, dream and dream.
Done! Merci!
😲 Another incredible article. I loved the reminiscence of your time in Hong Kong and the much loved Peak Lookout. It was my first oblivious introduction to your food and your creativity. What a magical life you have led.
Thank you Mao, and I miss Hong Kong a lot. Not sure what it is like now with the new regime, but the food is still great I assume.
Wild experience!
And more to come!
That's why we're here!
Very glad you are!