Togetherness

a moonless night....
a small makeshift structure just a few yards away from my living room...
a mini bonfire lit and visible through my room's tinted window ....
people sitting very close in a circular formation...
enjoying warmth of the flames....
amazing sight to watch..
just getting a feeling as if i should stand through the night to see this sight and sink .......
sink innocently in this feeling of togetherness!!!!

Do you want a Peking duck.....come to the land kung fu

Sunday morning ......parents out of station at sisters place in Mumbai...Iwas planning to have a good non-vegeterian lunch at Khyber or any kolhapuri joint .....

After finishing the daily rituals ..i just put on the TV.For a good 15-20 minutes I just surfed from one channel to another (mostly news channels...i am a news junkie ...i can roll over from channel 501 to 567 any number of times in day ...with all exciting Breaking News events ...breaking in to my head :) )...but then i finally decided to zero in on one particular show

This show was hosted by a hotel mgmt student from Beijing who wanted to share her experience of preparing and eating a duck for which Beijing is very popular.

In first few clips she traced the historical and traditional origins of this popular dish.In the next few frames she travelled across Beijing to visit some of the most -modern and old places popular for this dish.

Later on she was advised to visit the kitchens of one of these places having name 'Kung-fu' which was popular for its master (an old man having nearly 30 yrs of experience as a cook and that too with a specialization (if so called!!) in duck preparations)

After having a brief introduction the man immidiately (without wasting any time !!) did what he was best at ....
Step 1 -Inflating duck meat
The duck meat is thoroughly rinsed with water.Pierce the duck meat with a thin blade knife and and blown air to separate skin from fat .

Step 2 -Soaking duck meat
After first step duck meat is soaked in boiling water for about 20-30 minutes to melt the fat.Any extra fat is removed.

Step 3-Drying followed by marination
Once all fat is removed duck meat is hung up to dry.While it is hung up the duck is galzed with a layer of maltose syruo ans even the innards are poured with the same stok.

Step 4 -Roasting
After having left to dry the duck is picked up for roasting almost 24 hrs later.Most of the chinese restaurants still follow traditional method of roasting a duck in a closed oven made of bricks and fitted with metal griddles.The oven is pre-heated by burning wood at the base and the duck is placed in the oven immidiately after fire burns out.The duck is hung on a hook above the fire and roasted at 270C for about 30-45 minutes.While the duck is cooking the chef uses a pole stick to turn the meat after every 30-40 seconds so that each part of the duck is evenly roasted.This process continues untill the duck becomes shiny brown and eventually it is taken out. It is then placed over a wooden table and small pieces of meat are chopped off to serve with spring onions and garlic sauce.

By the time show concluded it had already started raining in Pune ....and my idea of having lunch was dropped ...nonetheless i managed it with some sandwiches, curd rice and immidiately started writing this post.

too many things happening in my life .....i hope all this is happening for a reason ..not far away in future

Ek insurance policy dena please !!

these kind of voices we are ought to here in any Big Bazaar outlets with Future Genrali Insurance coming out with this unique idea of showcasing their insurance products in SIP boxes in any of the Big Bazaar outlets ....need to research on this ...!!!!