Writer's Block: Morning Decisions

[snousle]

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Savory. Way savory.

My favorite breakfasts were when I was in Beijing, where we would have garlic cucumber pickles, strange tofu soup, and something that was halfway between a donut and a baguette. (No, not "you tiao" - this wasn't shaped like a baguette and tasting like a donut, it was shaped like a donut and tasted like a baguette. Totally different.)

Congee is fine. But that red cubical thing was horrendous. Still don't know what it was but I never want to put anything like that in my mouth again. Ever.

Comments

[bluebear2.livejournal.com]

It sounds like a blood cube. They take blood and cook it and then cut it up into cubes. Good source of iron.

[snousle.livejournal.com]

I don't think so, it was more of an orange-red on the outside, and white on the inside. It tasted sort of like blue cheese, but WAY skankier. I think it was some sort of fermented tofu product.

[muckefuck.livejournal.com]

One of my favourite memories of Beijing is congee every morning--with plenty of peanuts and scallions! Even better were the days they had pork congee. Sadly no blood cubes!

[dhpbear.livejournal.com]

To this day, I haven't a clue what 'savory' tastes like!

[barbarian-rat.livejournal.com]

That depends on whether it's Summer Savory or Winter Savory, they are two totally different herbs ...

[dhpbear.livejournal.com]

I've heard "savory" used in the same context as "sweet", "sour", and "salty".

[dhpbear.livejournal.com]

And besides, "Summer Savory" and "Winter Savory" sound so gay :)

[barbarian-rat.livejournal.com]

Indeed they do, which is why I said it that way.

Savory in the context Tony used is, I think, would be 'flavorful'. Some might say it means spicy, but not in the context of hot spicy, more like the complementary use of herbs and spices in a cooked meal.