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The Rice Bowl Blog Day 11

Day 11

Dinner: 1715-1915

Spaghetti no. 3 aglio olio with mackeral and anchovies

Roasted eggplants, zucchini and tomatoes

Roasting goodness
Preparing the ingredients!

Angela: Spaghetti aglio olio and soul music with a bottle of Chimay, guess it kinda melted our worry of news about trains going on strike on the day we're scheduled to return to Singapore.

Our gustatory experiment is growing more intense by the day. After checking out the Japanese manga artist Jiro Taniguchi's "The Solitary Gourmand," I'm inspired to explore making a solo piece on the urban experience of eating alone. How do we translate such visceral words of swallow, ingest, smack into dance expression without being cheesy and literal? More practices in eating awaits!

Food is almost ready!
Setting up the table

Edwin: All the fresh produce here are so beautifully grown, tomatoes on a vine 1/2kg (€0.50), zucchini 1pc (€0.87), white button mushrooms 500g (€1.27), eggplant (€0.50). And the other food stocks, spaghetti 500g (€0.30), Dr Oetker pizza (€1.90), leffe beer intense 330ml bottle (€1.50).

I'm gonna be flipping myself silly when I return to singapore's supermarkets. Like, damn!

Roasted goodness
Slicing carrots

Tomomi: 自分でパスタを作る時は、あまりオイルを使わないようにしている。よっていつもイマイチの仕上がり。やはりパスタには、というかあらゆる料理にはオリーブオイルって有効。パスタにローカロリーは求むべからずだね。

Normally I don't use much olive oil for making pasta. So actually that isn't always so good.

But now I really know olive oil is quite good to go with pasta and so many other vegetables..

Okay, now I dont have to think about calories when I make pasta in the future!!

Mimie: I just found out that I like eating raw carrots or just because carrots here are very special?

คือ เพิ่งพบว่าตัวเองชอบกินแครอท หรือเพราะแครอทที่นี่มันอร่อยกว่าที่อื่นชนิดที่เรียกได้ว่าไม่เคยพบเจอมาก่อน

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