Pat the Expat

This was not the first time I have tried crocodile meat. I still remember (more or less) the taste of the whitish meat that I believed was pork. On that day we were at a crocodile farm, my uncle-in-law was having a clear Chinese soup, and he offered some to me without any explanation. What I, an inexperienced ten-year-old kid perceived at that time was some tight meat with a plain taste. I asked him later if it’s a pork soup. Once he told me what kind of meat I just had, I wasn’t shocked or unnerved but amazed by the experience I just gained – It wasn’t bad tough. My second time having crocodile meat was twenty years later. A restaurant in an outskirt of Bangkok provided various kinds of dishes and crocodile sauté was one of them. As my boyfriend loves trying new things and he isn’t scared to try some odd things, I ordered this special menu for us. However, we were quite upset by its tasteless meat. I believed that the restaurant use a canned meat creating this dish. A few months...

 อ่านภาษาไทยคลิก ที่นี่   Like most of French people, a cup of coffee with some bread is always a good kicking off for my day in France. Despite some bread with butter is simple, tasty and inexpensive, welcoming a croissant in my stomach would even double up my energy to start a new day. Even though I’m a croissant fan, I just have learnt that this pasty wasn’t originated from France; but its history is quite dubious and complicated for both of its time line and setting. I would then resume its origin that the croissant was ‘inspired’ by a yeast bread roll called ‘Kipferl’ in Austrian German (or Kifli in Hungarian.) This kind of roll may presented in plain or with nuts or other   ingredients such as jam or sour cream. Example of Kipferl or Kifli (Photo from Wikipedia) The story of this crescent shape roll is uncertain because one tale claimed that it was invented in Buda , Hungary, to prove the victory over the Umayyad forces in the Battle of Tour s in 732;...