It seems that New Lucky Claypot Rice have gotten themselves into the Bib Gourmand List of our 2018 Michelin Guide. I've always imagined that getting listed is a luck of the draw. To be sifted out systematically requires two important and very improbable variables. Categorization and coverage. Does categorization even exist for a sub genre like this? I'm pretty sure it doesn't. And we're all pretty damn sure that the inspectors haven't tried even an eighth of all claypot rice around to determine that this makes Bib Gourmand and the others don't. No? Tell me that's not just Lady Luck smiling.
Since this entry has been written, I might as well inject a little more verbosity. About how one could eat claypot rice. We normally remove the ingredients onto a separate plate as a first step before drizzling the dark soy sauce and oil into the rice. I've personally known someone who hadn't done that before the mixing and accidentally had a piece of hot chicken fly into their face. True story. So I guess this particular method has been vindicated. Haha!
By the way, I've just noticed that there's actually waxed pork belly that they've added as part of the ingredients. Never realized that those were available.
So the next involves getting the dark soy sauce and oil into the rice and mixing them up. I feel it's optional to have the rest of the toppings back again into the rice for a second round of tossing since it helps coat them with the dark soy sauce and also to distribute the bits of salted fish around. Still not a fan of "soccarat".
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