Homework Assignment-June 8, 2007 (Sensory Details)

[z bebamboo z]

Think of a food that you like. What is it like to eat that food? Imagine yourself eating and enjoying the food. Can you describe the experience so that a reader feels as if he or she is right there?



First, record the sights, sounds, smells, textures, and flavors you experience when you eat the food.



SIGHTS:_______________ _______________ _______________

SOUNDS: ______________ _______________ _______________

SMELLS: _______________ _______________ _______________

TEXTURES: _____________ _______________ _______________

FLAVORS: ______________ _______________ _______________



Now, put your words to work. Write a short paragraph describing what it is like to eat this food. Appeal to all five of your readers' senses.



Post your assignment here or email it to me --- teachox@yahoo.com Thanks!!!

[z bebamboo z]

If Saying about my favorite food, I can say about Noodle Soup ( Beef Noodle Soup : Phở bò, Chicken Noodle Soup : Phở gà, Combination Soup : Phở đặc biệt ). Noodle Suop is very simple but that is a specific characteristics of VietNam food and very dilicious. Whenever you go anywhere have the Vietnam ese person, You can see “Quan Pho” or “Noodle Restaurant”. Because the Vietnam ese person very … very like Noodle Soup (Pho). Soup Pho cooks from Cow’s Bone and spice, and rice noodle and some meat : beef, chicken, beefball, liver … When you eat you can drop in hot chili sauce, meat vegetables, bean sprouts with soup. You can feel sweet-smell of rice noodle and meat, hot taste of meat and hot of soup etc … That’s it. I don’t need say more because you can try it which is everywhere you see Vietnamese Restaurant. You can get it.



nobody-I can really tell that you like to eat Pho. :) Below is the first revision draft. If you would like to add anything else, please let me know.



My favorite food is Pho or Vietnamese Noodle Soup. This simple, traditional Vietnamese dish is quite delicious. Anywhere you find Vietnamese people or community, you will see Quan Pho or Noodle Restaurants. Vietnamese people really like Pho. Pho consists of broth, made from cow’s bone and various spices, rice noodle and some type of meat-such as, beef, chicken, meatballs, flank, etc. When you eat it, you can add hot chili sauce, mint leaves, and bean sprouts to the soup. You can smell the sweet-aroma and taste the warmth of the broth with rice noodles and meat. That’s it! I don’t need to say anymore because you can try it anywhere you see a Vietnamese Restaurant. Go get it!

[z bebamboo z]

Im my life, one of my most favorite foods is “Seafood Rise”. Because it is one of the dishes which has a lot of calorie energy. Its helps me to gain weight (due to I am very thin..hic..) supply nesessary things such as: canxi, gi` nua*~ hem bi’t etc., Use it with some gingers slice into many pieces that can make it more tasty, delicious and keeps myself from food poisonous, use it with some salads, tomatoes, cucumbers and garlic, little chily plus pepper. I felt satisfied smell sweet. Don’t forget washing the seafoods clearly before you fry it because most of our flavour comes from that. The best way to keep it warm untill you finish into the earthanware. Its up to the amount of enjoying people we could make for enough.

[iPropose]

I am a food lover and I have many favorite dishes to share. One of my favorite Vietnamese dishes, or I should say “bowls”, is “banh canh cua”. I found that it is called “Rice Noodle Soup with Shrimp & Crabmeat” in English. This dish is originated from the Central Vietnam region and thus it carries many distinguished characteristics in taste, color, and textures.



The noodles for this dish are not the regular thin noodles that most of us familiar with. They are long clear white tapioca noodles which are as fat as half the size of your fingers. They have a more springy texture than other noodles, and especially when cooked hot, the noodles become as clear as crystal with white tiny bubbles inside each noodle. The broth texture of this dish is also unlike any other Vietnamese soup. It is made with either chicken or pork broth and is mixed with a little bit of tapioca flour to thicken just right, given it a slippery and thick texture. Shrimp paste is picked into small balls that dropped into the broth to strengthen the flavor, and then added a few drops of red dye food color to give it a red orange catchy look. Crab meat is unshelled, slightly sauteed over with thinly sliced shallots and seasoned with black pepper and a pinch of salt.



A bowl of this special noodle contains of the fat springy clear noodles, mixed with the red-orange thickened broth, a few shrimp paste balls, one or two slices of pork (if you are into meat), top with a full table spoon of crab meat, thinly chopped cilantro and scallions, and a dash of black pepper. You can absolutely enjoy this bowl with a pair of chopsticks and a medium spoon. This noodle is best to eat when it is just served out hot from the pot steaming. It might be a little bit slippery at first, but just to smell the aroma of shrimp and crab meat well seasoned and it is irresistible to take a sip on the broth. I always like to add a small tip of red chili paste to enhance the spicy taste as a whole. Now that I am hungry, and craving for a bowl of Banh Canh Cua, would you like to join me for a steaming hot bowl of this very special noodle?



iPropose-you're a food lover, eh? Hihihi...aren't we all? Below is the revised version the class came up with for you. What do you think? Please feel free to go back and make more revisions as you see fit. :)



I am a food lover and I have many favorite dishes to share. One of my favorite Vietnamese dishes is Rice Noodle Soup with Shrimp and Crabmeat or “banh canh cua”. This dish is originated from the Central Vietnam region and thus it carries many distinguished characteristics in taste, color, and textures.



The noodles for this dish are not the regular thin noodles that most of us are familiar with. They are long,clear,white tapioca noodles which are as fat as half the size of your pinky finger.They have a springier texture than other noodles.The noodles become as clear as crystal with white tiny bubbles inside each noodle string when they are boiled. The broth texture of this dish stands out from other Vietnamese soup styles.It is prepared with either chicken or pork broth and mixed with a little bit of tapioca flour to thicken just right, giving it a slippery and thick texture. Shrimp paste is picked into small balls then dropped into the broth to add more flavor to it. A few drops of red food coloring can be added to give it a red orange catchy look.



A bowl of this special noodle contains the fat, springy clear noodles, mixed with the red-orange thickened broth, a few shrimp paste balls, and one or two slices of pork (if you are into meat). It is topped with a full table spoon of crab meat, thinly chopped cilantro and scallions, and a dash of black pepper. This noodle is best eaten when served from the steaming hot pot. It may be slippery at first, but the well seasoned aroma of shrimp and crab meat will make it irresistible.To make the soup spicier, I always like to add a little bit of red chili paste. Now that I am hungry and craving for a bowl of Banh Canh Cua, would you like to join me for a steaming hot bowl of this very special noodle?

[z bebamboo z]

Trai Ma(ng Cut. - Mangosteen



What is your favorite fruit? Banana, Papaya, or mango? Mine is mangosteen; I love it.



Just by looking at mangosteen from the outside, you are already attracted by the combination of its color of the dark green stalk and the dark violet round body with rough skin. Amangosteen is about three quarter of a tennis ball. When peeling off the upper part of the fruit with a sharp knife and lift off he upper part, oh my gut nit, the transparent white pulp inside will appear right in front of your eyes as a virgin; the pulp arranged in equal segments. Just lifting each segment by segment of such transparent white pulp to your mouth, and with your eyes close you can feel light and pure refreshment with an easily acceptable little sour with a wonderful sweet taste lingering in your mouth. I can eat one after another and non stop because mangosteen is my favorite fruit.