Wait for it...

First off, semalat pagi and sawatdii kha for the majority of this weeks visitors!  My main advice, if you come to Austin TX from Thailand, Indonesia, or Malaysia: eat and enjoy your mangosteen and rambutan there as the imported things really are not as good quality - especially the mangosteen. 

I've been working full time for the past year pretty much. Currently I work from home which is nice, but I lack the ability to escape from work and when that is combined with my workaholic tendencies, life gets exhausting pretty fast. Anyway, I've discovered a new tidbit:

I generally like eating at the same places and getting the same dishes generally because I know they're good but also as a gauge of consistency. Given this, I was really surprised one night at Opal Divines when I had a remarkably good serving of fish & chips. 

Fish & chips is my default pub food. Usually it is the first thing I'll try. What made this an occasion was that I have had the fish & chips before and did not remember it being as pleasant, but more along the lines of greasy and bready. I had gone back again during lunch time on a Wednesday, ordered the fish & chips and got fish that felt like they were encased in hush-puppy. I ABHOR hush-puppies. I'm pretty sure the day cooking staff is different from the night cooking staff, possibly even the week staff may be different from the weekend staff. After coming to the conclusion that the chef who makes the excellent fish & chips most probably worked weekend evenings, I decided to try a fish sandwich on a Saturday night. It was the same - light batter, flaky, and lightly fish flavored. To get good fish & chips, I have to wait until the weekend evenings. 

Maybe it's the anticipation that enhances the experience, or just the thought of knowing "limited time window this week (every week)" for the good fish & chips. It's really not too different from seasonal fruit if you think about it. Fado's has a good fish & chips too, but the trade off would be time and paying for parking downtown. 

I think the general message is that there's always a sacrifice when it comes to good food. This is a sentiment echoed in Dan Barber's Surprising Parable about Foie Gras. which reflects on the origins of foie gras. One could assume that initially fois gras was a seasonal thing before it's industrialization due to increased demand, that geese naturally ate more and fattened up during a certain time of the year. Citrus tastes more tart in the summer, and berries are rather sour in the fall and winter. Is it really that much of a sacrifice to wait to eat something when it is at it's best? Impermanence is something to be taken advantage of rather than changed to suit our needs. It leaves something to appreciate rather than something to take for granted.