TIME TO ROAST THE CHESTNUTS

[defrog]

It’s winter in Hong Kong. You can tell because (1) it’s below 13ºC, and (2) hawker stalls like these are on the sidewalks.



There’s one outside my office building right now. (Not the one in the picture – that one was in Tung Chung a few weeks ago when I took a picture of it.) Roasted chestnuts are the main attraction, but they have sweet potatoes and salted eggs as well.

I’m partial to the eggs, myself.

The chestnuts are nice too, but I’m off chestnuts on account of they give me teh gouts. But I love the smell of them on hot coals in a giant iron pan. It’s the kind of smell that goes perfectly with cold weather, like wood smoke from a bonfire.

Think I’ll grab a couple of eggs to go before I head home.

Comfort food,

This is dF

Comments

[darkbay.livejournal.com]

Forgive my Chinese culinary ignorance, but they roast eggs? That sounds strangely yummy.

[def-fr0g-42.livejournal.com]

It does, actually.

But no, they only roast the chestnuts in the pan. The eggs and the yams are cooked separately.

And you are forgiven, because you sought knowledge. :)