Sunday, July 13, 2008

Eyebrow Threading


In the latest installment of "Crystal can pretend to be a girl," I impulsively got my eyebrows threaded yesterday. Katherine stumbled across a salon in Chinatown which offered it, and we had some time to kill, so for a belated birthday present, she provided me with excruciating pain.

Just kidding! To clarify, threading is an Asian hair removal method (apparently it's big in India), where you take a piece of thread, loop and twist it, and then somehow pluck out hairs as you twist the thread. It's fast, compared to tweezers, and relatively painless, compared to waxing. I was a bit apprehensive after watching Katherine tear up while getting her brows done, but the procedure really wasn't that bad, simply some uncomfortable pinches. After about 5 minutes, it was over, and I had drastically different eyebrows, with a more defined arch and neater presentation. All this without the mess and irritation of wax.

Of course, this didn't come without the obligatory chastisement that comes with these sorts of salons. As I sat down, I mumbled something about "never doing this before," as the stylist took a look at my face and shrieked, "Oh my god, so hairy! You have to come back next time, you'll see that this will keep things much cleaner, and it feels better too." Again, in my defense, I'd like to say I was simply born with really thick eyebrows. "It's ok," said Katherine, "Last time the woman looked at me and asked if I wanted to work on my mustache! I said no, and she clucked at me and pursed her lips." Oh, the guilt trips.

Here's the before and after:

Lao Beijing 老北京

Perhaps it stems from being in the Midwest, but Chicago is perpetually fighting the perception that it is less sophisticated than its coastal counterparts, namely New York and San Fran/LA. Heck, one of the city's prominent nicknames is even "The Second City," with the implication that we are always struggling to reach the top. This aura certainly extends to Chicago's Asian offerings, as the city's Chinatowns are nowhere near the size and development of NY or SF. However, despite the lack of large, concentrated ethnic enclaves, Chicago does have a number of high notes in cuisine, if you choose with discrimination.

One foodie favorite in particular is Tony Hu's triumvirate of Lao restaurants, each with a focus on a particular Chinese province. I dined at Lao Sze Chuan 老四川, his flagship restaurant, a couple months ago with Jen, and it was quite good, though we had to share a table with another party, college dining-hall style. Just this past March, Hu opened up sister restaurants Lao Shanghai and Lao Beijing, in the same shopping plaza as the original. The initial reviews were mediocre, which is often the case for new restaurants, but since then, things seem to be running smoother. So, last night, I dropped in on Lao Beijing with Katherine to scope it out. We were greeted by an thick imposing door with a metal ring knocker, something out of an imperial castle. Interesting choice, so far.

There are two problems that perenially plague Chinese restaurants. The first is poor service. A harried waitstaff coupled with mediocre English skills often mean that meals feel like an imposition on the kitchen. As I said before, we ended up splitting a table on a previous visit to Lao Sze Chuan, which lead to some confusion over who had ordered what dishes. I was also nervous because Katherine has a nut allergy, and it can be difficult to explain this to servers if they have poor English. Much to my relief, our server had almost unaccented English, and readily assured us that there would be no traces of nuts in our food. The rest of the evening passed unintrusive (or somewhat lax) service, though we were able to flag down help as needed. So, no complaints here.

The second problem you often face is a menu the length of Ulysses. Lao Beijing was no exception, with line after line of densely packed entree items. This serves mostly to overwhelm diners, and for me, it makes the food all start to sound homogenous. Furthermore, it's damn near impossible to execute hundreds of menu items well with consistency. I will continue praying for the day that Chinese restaurants pare down their offerings and give us more choice by providing fewer choices.

At first glance, the menu looked fairly familiar, and in fact, listed most of the items on the Lao Sze Chuan menu. There was an additional section of Beijing specialties though, and after not too much thought, we opted for the infamous Peking duck, a 3-course meal for $30 between the two of us. This was the first time I'd ordered this dish (though I've tried less-authentic versions elsewhere), and I wasn't disappointed. A holistic approach is taken to the preparation of the meal as every part of the duck is used. We began with a simple soup of napa, shiitake mushroom and tofu made with duck broth, which was rich in duck flavor and had small bits of floating duck as a teaser for more to come. The next course was a stir-fry of duck with scallions, carrot and bean sprouts over rice. At this point, I was nearing a full stomach, but then the final course arrived, the classic Peking duck presentation with duck slivers, vegetable garnishes, thin Chinese crepes and a hoisin-based sauce. There was even a tomato sliced into the shape of a bird on the side. Cute!


As I was valiantly chewing, I thought about how funny it was that we were basically eating tacos, albeit with radically different ingredients than those found in Mexican food. And for that matter, even an authentic carne asada taco is a different species than one picked up from Taco Bell. The same goes with many other cross-cultural foods (tamale vs zongzi, ravioli vs pierogi vs dumpling). I wonder, is it possible for me to go to grad school for a degree in food etymology?

Anyway, there were oodles of leftovers, which I will be savoring for the next week. Lao Beijing's Peking Duck: a five-star experience.

Saturday, July 12, 2008

The 3rd Annual 21st Birthday Party

Chris has been making not-so-subtle noises all week about wanting me to come hang out, so on Friday I gave in and invited myself over. At 7 pm, when we were still at work, I was a mite irritated that he was still "finishing things up," but didn't think it was particularly out of the ordinary. Eventually, we got to his place around 7:45, and I thought it was a bit odd the way he was offering to take my bag for me...until we stepped into the kitchen and a dozen people jumped out and yelled, "SURPRISE! Happy Birthday!!" That's right, my surprise birthday party was that much more shocking, given that it was 10 days late. And here I was wondering why the Fed Crew hadn't planned anything fun for the weekend.

I was floored, particularly since I'd no idea that it was coming. Granted, we all know that I tend to be really unobservant. At one point last week, I glanced at Chris' monitor, which had an email with the subject line "Surprise party for 'stal" in the inbox, whereupon I commented, "Man, you have a lot of unopened NY Times emails!" and turned away. Also, Alex apparently stored the cake (an apple tart) in the Fed kitchen frig, and I didn't notice a thing, despite storing my lunch there every day.

Adhering to Nate's "Thou shalt not bring meat into the house of a vegetarian" rule, the gang had thrown together a potluck dinner with butternut squash soup, couscous, pasta salad, brie & baguette, and caprese kebabs in the shape of a bouquet of flowers. Just as we were settling in with full stomachs, there was a knock, and the door was thrown open to reveal...Rich and Sumit! Yes indeed, the economists had arrived, and Sumit was even toting a handle of vodka for additional libations. Can we discuss how the finance team has the best economists EVER?

The past week marked my 1-year anniversary of moving to Chicago and starting work at the Fed. Who would've known that a year later I'd be partying with a fabulous Chicago posse and my boss? What a surreal, magical ride. :)

Wednesday, July 9, 2008

On Inflation

25 lb bag of jasmine rice 6 months ago: $11.50
Same bag of rice bought today: $21.50

There's a Chinese colloquialism that goes something like "I fear x more than the price of rice increasing." Well, it turns out that the fear is now coming to fruition.

In other news, last night I paid $47.53 to fill my gas tank. I know that higher gas and food prices are the product of myriad of global forces, and that in many ways, expensive fuel will serve to reshape and improve the way we use environmental resources. However, it's still hard to adjust to a higher baseline price when something has historically been "cheap." At the rate that oil has been skyrocketing, I'm pretty sure the gas in my tank is accruing value faster than the money in my savings account.