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Description: If you are interested in food or cooking, let's join this club. We can exchange recipes, cooking, eating together and sharing tips to each other. contact to me if you wanna join ^^
posté Il y a environ 10 heures par TscTempest
Well, folks, we are now three weeks along with trying to organising Pot Luck Dinner. From the overwhelming response it appears we will have to cancel. That's a pity. If you have any ideas that you'd like to contribute to what this group should do and how to do it, please share them with all of us, online. It is easy to decide whether we proceed with the Pot Luck Dinner or not, just follow this link and click one of the options, e.g. I'm Attending I'm Interested In This Event I'm Not Attending This Event it only takes a brief moment and solves all those nagging issues about whether this is going to happen or not. Cheers. :-)
posté il y a environ 1 jour par feemtwo
So sorry but I can't attend the dinner on the 16th! A student invited me to her family's farm outside of Hanoi so I'll be gone that weekend. Have a great time!
posté il y a environ 1 semaine par TscTempest
Am I right in thinking I'm the only one attending the Pot Luck Dinner? Tell me it can't be, please. :-( _________ To register your interest in attending, please click HERE or scroll up to the box which states Upcoming Events * Friday, January 16: Pot Luck Dinner and click the link. :-D
posté il y a environ 1 semaine par nguyenthuha84
Hope this New year brings you * Hopes for a bright future * Affection & love * Peace for the heart * Prosperity that's unlimited * Year round fun HAPPY NEW YEAR !!!!
posté il y a environ 2 semaines par nguyenthuha84
Hi Tempest Thank you so much That's a good idea. Hope to see you soon Good luck
posté il y a environ 2 semaines par feemtwo
16th is good for me!
posté il y a environ 2 semaines par TscTempest
the 16th of Jan looks good for me, can we confirm this date for a Pot Luck type dinner?
Hello I.K. and Ha, welcome to the group. hope to see you at the next gathering. :-D
Hi . I'm a Vietnamese. My name's Ha . I'm intersted in food and cooking. Happy to join this group. By the way, thanks Mr.I.K for sending me this site.It's very intersting. Good luck for everybody!!!!
Hi folks, sounds like a good start. From myself and my family to one and all, we wish you all the very best for the comming season. Merry Christmas and have a Happy New Year.
posté il y a environ 3 semaines par herohanoi
Hi, Tempest. It's I.K. Let's have a lot of funs together with whole group members. let me know if you want to ask me to do... hihi See you.
posté il y a environ 3 semaines par feemtwo
Hi All - in response to Tsc's email, I am totally up for a potluck in January. I am available on Friday and Saturday the 9th and 10th and Friday and Saturday the 16th and 17th. I can't do Sundays because I get out of work too late. I am of Syrian descent so I will think of some dishes I can make and post about them later. Woohoo! And I feel your frustration Tsc - I haven't been to many restaurants that get the whole course idea. When I find one, I'll let you know :)
posté il y a environ 3 semaines par TscTempest
What is it about the western concept of, "the three course meal," that Vietnamese-run, "Western Style" restaurants just don't get? I've been to a few place now and this issue seems to be endemic. When I go to a 'western style' restaurant, I have certain expectations. First and foremost is that, if I arrive with a party, that we all expect to eat together, not sit there and watch one person eat only to have the 'favour' returned later in the meal. This of course ties in with the concept of courses, that is: the Entre/Starter/Apetiser comes first. Next comes the Main Course, and lastly, the Desert. Everyone is served together, so that they may eat together, that they may share together in good dining experience with good food and good company. The purpose of the starter is to stimulate the apetite and give the cooks time to prepare the main course. Now, the order of this can be varied somewhat, but not to the point of serving the Starter and the Main at the same time, or even, in reverse order - which I have experienced. Restaurants which cater for discrete, ala carte dining, where small parties sit together and are served togther as a cohesive group, usually do not style theselves as high school cafaterias, or curbside Pho restaurants where you take the first available seat, order from a limited menu and as soon as you finish, vacate the place so that some other bum can occupy the same seat and floor slops. so why to such "western-style" restaurants have kitchen and sevice staff that consitantly deliver a cafeteria-style dining experience? When I go out with my family to a supposedly 'western style' restaurant, I expect to sit as a family, and eat as one, as a family. This is not a difficult concept, and I don't believe that such an expectation is irrational even for a capital city, like Hanoi. Addendum (8 Jan, 2009) On Jan 6, we went to Foodshop 45, and the waiter asked if he could check the order by reading it back to us, you could have knocked me over with a feather it was such a pleasant surprise. I was thinking, "It must be my birthday! Wow!"
posté il y a environ 1 mois par TscTempest
OK, 3pm North end of Hoan Kiem Lake (round-a-bout, KFC, Highland's Coffee, take your pick) Wander through the old quarter, sampling street food. Lets confirm. :-D
posté il y a environ 1 mois par Franky
Hi there, I will join the street food tour. let me please know when and where we are going to meet. At north end of Hoan Kiem lake?
hi folks, justpopping by. Who's up for Saturday arvo's, "Street Food" browsing? I've also posted some new pics to the group pool, and to the photography pool, that you might like to look at. Here's one of them. [Hope it works...] It was taken yesterday when a couple of my chef mates came over to teach my mum about Vietnamese cooking. We made fresh spring rolls, fried spring rolls and Pho Bo. It was great stuff.
posté il y a environ 2 mois par Franky
Hi Tsc, thanks for your reply. Your suggestions sound wonderful. Im free so far on that weekend and if its ok with you I would like to join on both dates. Please let me know if there is anything I can do in advance for preperations for the sunday, 30 cooking. Have a good trip to Halong bay and I hope that you´ll catch some sunshine over there. Rgds Frank
posté il y a environ 2 mois par TscTempest
Hi Franky, welcome. Sounds like a great option 'comming soon'. :-D Ok, here's my schedule for the next coup,le of weeks. This week I'm at Halong Bay. Sat. 29 I'm willing to go on a streetfood crawl. I suggest an 11:20 muster at the north end of Hoan Kiem lake and take it from there. Sunday 30 I'm trying to organise for a locally renowned chef to come to my home and teach my mum some things about Vietnamese cooking. we'll be loking at ingredients, techniques, sauces and such as well as 1001 and 1 things to do with sticky rice. ;-) Sunday is definitely 'small group' only. max. 3 extras. If your interested PM me asap.
Dear cooking friends, I came to Hanoi 6 weeks ago for the next 3-4 years. I love cooking and explore new recipies. If there are any activities planned in the future please let me know. I would love to join them. At the moment Im living in a serviced apartment at Hoan Kiem district with limited space. But by end of next month my container with my kitchen equipment:) is going to arrive. Then also Im moving into a new location at Hoan Kiem district with more space where I can also host cooking sessions in future. Warm regards Frank
Hi Macky that too sounds like a good idea. This week is out for me and next week is the last week of the month - are we going to meet this month or leave it til December? Let's be pro-active about this.
posté il y a environ 2 mois par mackyhernandez
how about cooking the national dish or favorite food of our different countries. Got unique recipes from the Philippines
posté il y a environ 2 mois par feemtwo
I am busy Saturday the 29th, but as I have been lucky enough to attend both meet-ups in the past, feel free to go ahead without me! Sundays I'm available after 6:30 PM.
How about Sat. 29 Nov? [It two weeks from now]
posté il y a environ 2 mois par CamAnh
I'll be busy the whole next Sunday so if we make it next week then I just can join Sat :) Cheers.
My huge apology for being damn busy these time that cannot update news from Cooking club. I did miss the baking dayyy omg :( For a street food tour I think we can make it around Sword lake first. That area has quite much things to eat :P Saturday and Sunday afternoon are highly recommended :D
just wondering when we shall meet up again. A few thoughts have been passed around from doing something at my place through to taking a street food tour. Any thoughts as to what when and where?
posté il y a environ 3 mois par TscTempest
Thanks for coming, it was great to have you there. Just a little on the Chef's they were all from the Sheraton. We met the demi-chef, ice carver and baker. They are all friends of Mr. Duc who came to watch the procedings. The curried fish, curtesy of demi-chef Minh, was baked in the bbq, whilst the rest was made in the kitchen. Thanks to all who came. [The cheesecake was smashing!]
posté il y a environ 3 mois par feemtwo
The baking day was a smashing success! Thanks again to Tsc and his family for opening their kitchen. Not only did we enjoy several delicious baked dishes, but Tsc invited some chefs from the Sheraton as well! One made grilled fish in a yellow curry paste, from scratch. Tsc made scones, Cornish pasties and pizza, and I made cheesecake. Here's the recipe if you want to try it out. And contact me if you need to know where to find the ingredients! Cheesecake (goes well with this strawberry sauce: http://www.epicurious.com/recipes/food/views/Strawberry-Vin-Santo-Sauce-103468) Crust ¾ cup coarsely ground walnuts (3 oz) ¾ cup finely crushed graham crackers 3 tbsp. melted unsalted butter Filling 4 8-oz. packages cream cheese, room temperature 4 eggs 1 ¼ cups sugar 1 tbsp. fresh lemon juice 2 tsp. vanilla Topping 2 cups sour cream ¼ cup sugar 1 tsp. vanilla Position rack in center of oven and preheat to 350° F (177° C). Lightly butter 9- or 10-inch springform pan. For crust: Combine walnuts, graham cracker crumbs and butter. Press compactly onto bottom of pan. For filling: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice, and vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that may drip out. Bake 10-inch cake 40 to 45 minutes or 9-inch cake 50 to 55 minutes. (Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize, and topping will cover it up.) Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350F (177C). For topping: Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within ½ inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours or, preferably, 2 to 3 days. Makes 10 to 12 servings Source: Bon Appetit
posté il y a environ 3 mois par mikeykat14
sorry guys...something came up at work..need to go to saigon for few weeks...be back end of this month...just miss another oportunity to meet you guys...
I'm there!! Sounds like a great time. Thanks Tsc for offering your kitchen again!
Come along and have some fun learning how to bake some wonderfully nice things, like Cheesecake, Scones, Cornish Pasties and Pizza. When? October 18, it's a Saturday. Try to arrive around 10 am. Settle in, grab a cup of something wonderful and have a chat, because it's "Aprons On" at 10:30 Sharp. Where? Tsc's Kitchen: (at the end of the lane) 1st Floor, 52D Đường Tây Hồ, phường Quảng An, Quận Tây Hồ Thủ Đô Hà Nội Don't forget to register on the "Upcoming Events" page. :-D
Two recipes to get us into the mood: Mother Linda's Pie Crust (source: http://www.westonaprice.org/motherlinda/lard.html) 2½ cups unbleached white flour, whole wheat pastry flour or a combination 1 teaspoon sea salt ½ cup lard about ½ cup cold water CWA Show Scones (source: http://emzeegee.blogspot.com/2007/06/ras-cwa-scones.html) INGREDIENTS 3 cups SR flour 1 tsp salt 1/2 cup cream 1-1 1/2 cups of milk METHOD Sift dry ingredients. Cut in cream and milk with a knife. Work quickly into a dough on a floured bench. Flatten into about a 1.5cm-high rectangle on a lightly floured or greased scone tray. Cut into squares with knife or pizza cutter and place on top shelf of very hot oven (220-230C) for about 10-12 minutes.* *Times and temperatures may vary according to your oven.
Menu So Far Feemtoo - Cheesecake Tsc - Devonshire Tea & Scones, Cornish Pasties Mikeykat14 - pizza Anybody else? Prefered Day? Aprons on at 10:30 sharp.
whatz up guyz? are we still on next week? just give me a buzz and ill be there
Hi all! Sorry I haven't replied... I was in Laos and didn't check the site. I can do October 18th (Saturday) but only until 3:30 or so. I know, I'm high maintenance. My specialties are cheesecake, berry pie and a puff pastry dessert, but I will have to do some shopping and see what kind of ingredients I can find. I know I'll be able to get the cheesecake ingredients, but it's best made a day or more ahead of time. I'll just do some looking and post once I have a better idea of what I can make.
Hi all, just got back from HCMC and was thinking about the next meet. I'm thinking somewhere around Oct 18/19. Some people mentioned a baking day. It would be useful to: a) select a day - what day suits you? b) suggest some recipe options - what would you like to cook, and show others how to cook? c) start early-ish - we can go all go shopping together at some of the local markets or delis. Which leads to some thinking about costs. If we decide early on what the menu is going to be, then we can spread the cost on a per head basis on the day. Advanced confirmation, whilst a good idea, does not seem to result in people actually turning up, so far. I am happy to throw my kitchen open for use as a meeting and cooking space, but we need to have a clear plan. :-D Let's here some ideas.
Hi Jeff, welcome, and thanks for the response. I'm sure something can be worked out. There are several Vietnamese people in this group. You could also maintain an eye on the groups activities and if it meets your interest areas, use that as an excuse to encourage your cook to join in. best wishes, and hope to see you guys at the next activity. BTW: Miky sggested something for this weekend. That doesn't work for me as I am in Ho Chi Min city, but perhaps some of you guys could get together, if for no other reason than, to gust meet and make friends?
posté il y a environ 3 mois par Jeff
Hi all, I was directed here from a question I asked at ANH. The woman who works at my apartment, Uyen, wants to join your club. She has no internet access so I can pass her any info, or if someone (preferably a Vietnamese speaker, though she speaks basic eng.) wants to send me a phone number then I'll share it with Uyen and can get out of the way... Cheers!
ORIENTAL CHOPSUEY Ingredients: 150 g. pork, slice thinly 100 g. shrimp, shelled 100 g. squid balls 100 g. squid, cut into rings 100 g. crab sticks, cut in halves 100 g. green beans, sliced diagonally 12 pcs. young corn, cut diagonally 1 medium size carrot, sliced thinly 1 medium size sayote, sliced thinly 1 small size cauliflower, cut into floweret 1 small size cabbage, cut into wedges 1 large size red bell pepper, cut into wedges 1 stalk celery, separate leaves, stem sliced thinly 2 small size onion, chopped 1/2 head garlic, chopped 100 g. sitsaro, stringed 1/2 c. cornstarch 1/4 c. fish sauce 1/8 c. soy sauce 1/2 c. oyster sauce 2 tbsp. hoisin sauce 1 tbsp. sugar salt and pepper cooking oil Cooking procedure: In a wok, cook pork in 1/2 c. of water until dry. Keep pork at one side of wok. Sauté garlic and onion, add pork and shrimp, stir cook for 3-5 minutes or until shrimps are cooked and pork turns to golden brown. Add in patis, soy sauce and pepper, stir cook for another 2-3 minutes. Add 3 c. of broth, squid balls, oyster sauce and hoisin sauce and sugar bring to a boil and simmer for 2-3 minutes. Add young corn, sayote, carrots, green beans, celery stalks and stir cook for 2-3 minutes. Add in cauliflower, sitsaro, cabbage, bell pepper, celery leaves and crab sticks, stir cook for 2-3 minutes or until vegetables are just half cooked. Season with salt to taste. Thicken sauce with 1/2 c. of cornstarch diluted in 1/2 c of water cook for another minute or until sauce thickens. Serve immediately.
posté il y a environ 4 mois par mikeykat14
hey guys,,,,whatz up??? whatz cooking for this week end???? lets do something.......
posté il y a environ 4 mois par TscTempest
Two nice bbq recipes from... http://www.barbecue-recipes.org/content/view/22/30/ 1: BBQ Shrimp large raw peeled shrimp with the tails, 2 tablespoons of soy sauce, 3 tablespoons of hoisin sauce(a sauce made from fermented soy beans), 1 tablespoon of your favorite barbeque sauce, 1 teaspoon of chili sauce, 1 tablespoon on honey, 1 tablespoon of olive oil, 1 tablespoon of sherry, and 2 minced cloves of garlic. Mix all of the ingredients together including the shrimp and refrigerate for around 2 hours before grilling. Cook on high heat basting with the marinade while grilling. 2: BBQ Beef 1 tablespoon of vegetable oil, 2 tablespoons of vinegar, 2 tablespoons of red wine, 2 tablespoons of tomato sauce, 3 minced garlic cloves, 1 teaspoon of mixed dried herbs, add salt and pepper to taste. Place steaks in a large dish with a lid or cover with plastic wrap. Mix the ingredients together and then pour over the steaks, turn steaks to ensure that the marinade has coated all sides of the steaks. Refrigerate over night. Cook on high heat, turning only once or twice.
I promised to share the link for "The TongMaster" so here it is... http://www.thetongmaster.com/ also, some youtube variants... http://www.youtube.com/results?search_query=The+Tongmaster&search_type=
Pizza/Baking Day I've been having a think about this: Resources 1 x Electrolux 4 shelf oven 1 x ACA 3 shelf benchtop oven 1 x Galanz Lightwave/Combi Oven 1 x PizzaPronto Pizza Oven 1 x Sunbeam PieMagic (2 x 2.5") Pie Maker 1 x Liren 7" Pie/Flan Maker various baking trays Thoughts on what we can do: 1. all meet at the same time; 2. go shopping together for ingredients (Lrg FiviMarket, Several Mini Marts, and a Golden Garden grocery) 3. do some cooking, select two or three people to lead others through the process of making stuff. What do you guys think?
posté il y a environ 4 mois par feemtwo
I am all for baking day! Can't wait to use an oven again.
thats great tsc..i really want to learn to do pizza's and baking...untill next time guys...
Look forward to seeing you next time Mikeykat14. Wow! we got some new photos, excellent! As a result of some of the discussions during the bbq, it was suggested that perhaps we could set up a twice a month meetup, one on Saturday, one of Sunday (hopefully each two weeks apart) - What do you think? I was thinking that for the next meet up we could possibly persue a theme, e.g. have a baking day where everyone pitches in and helps to bake something. I have two ovens, a some pie forms, and couple of pie makers, so it's possible to makee small and meidum pies, cakes, buscuits, scones, etc. [Does anyone know how to make croisants?] We could also do a pizza day, I have four years experience in making pizza. How about you guys think about some different cooing themes and we'll see if they can be used for setting up a plan for the next few months of get-togethers... Looking forward to your response
i miss that party!!!i was in HCM that time maybe next time guys...sorry
posté il y a environ 4 mois par CamAnh
It was an amazing afternoon with great food and nice people. I really enjoy it, my first - joining - a - BBQ - ever. And I'm waiting for the pictures :P
Thank you for comng, it was great to have you here. I'll post some pics soon-ish ;-)
Just got home from the BBQ and it was great! Tsc has a beautiful house and cooked some awesome food. Thanks again Tsc!
posté il y a environ 4 mois par uluulustreet
guys, enjoy urselves, sorry i cant be there!
I'm looking forward to meeting everyone. See you Saturday!
posté il y a environ 4 mois par angelonbroomstick
salad's be nice but wisdom teeth so no eat no coming. enjoy!
Hi folks, it's settled. Saturday, 3pm - Please note the time change, this should allow some of us to get there. As previously mentioned, the bbq menu will include, fish, beef, sausages and baked potatoes. I will have a limted amount of beer, sparkling water, coffee and a variety of Chinese Teas on hand as well. If you drink something else, feel free to bring the poison of your choice. (e.g. ine, soda juice, etc) A green salad would be great, please bring the salad dressing separetly so we can discuss and experiment with flavours. :-D See you there.
Can I bring coke :P ?
I have other things on sat, but looks like so many others are unavailable on sunday. It is fine with me if the date is changed to accomodate the majority cause I feel bad if I cant bring a salad along or something..
posté il y a environ 4 mois par potato_princess
Sat is ok, but after 1pm 'cause I have to work till 12pm.
Wow - I didn't mean we had to change the date of the BBQ, but thanks! If it does take place on Saturday, I'll bring a salad.
Sat is fine. What should we bring?
Ok folks - who is up for a change to Saturday? Both Sat and Sun work for me.
I'm not free on Friday, but Saturday. So can we make it Saturday?
Hi! Friday and Saturday are the only days I'm available, so if something is organized on one of those days I'd love to attend.
Hi everyone! I m new to this group! Have been in Hanoi over a month, but really missed my local fares even though I am crazy about Vietnamese food too.. However, as I am living in a dorm for foreign students, I dont get to cook, and it seems like some of you are interested in Asian cooking, so maybe we can try cooking some Singaporean dishes? I have a good website with a lot of good recipes.. http://www.roseskitchenette.com/ n abt the BBQ, its sound really heavenly! BBQ is what I always have back at home. And it seems like it is Australian culture for ladies to bring some salad or sth along, but due to my housing constraints, is it possible for me to get drinks? or maybe go over to somebody's place to prepare something to bring over? Love to hear from everyone!
sizling chicken and pork adobo....asean recipe wich is popular in the US...a filipino original dish...
A Wok Observation You won't see this in most cooking books about Asian Stirfry Cooking - details on how to use a wok like local short-order cooks, but its an observation I made while in China. I still need to check this here in Vietnam. First the wok temp needs to be very high and kept high, that is the oil has to be hot enough to fume. Second, each dish usually includeds two ingredients (a major constituient plus minor flavoring item) with condiment adjustment(usually salt, pepper, msg, and/or soy sauce etc.) Depending on the main ingredient: vinegar, sugar, cooking wine or other flavor correctors may be used earlier in the cooking process; that is, a main ingredient such as meat, fish, poultry or crusteacean, may be prepared first with flavor correctors and then set then aside while the rest of the combinants cooked, before adding the main ingredient back into the dish and finishing the process. Third, flavoring items are usually heated through first (note that phrase) then the main ingerdient is tossed in the hot mix. Fourth, adding a ladle or two of water with the wok charn, (the wok charn, it's across between a ladle and a shovel,) into the very hot wok rapidly causes a sizzling steam, which finishes the food and keeps it moist - [ This IS the secret that is rarely mentioned, and never explained.] This water is usually swirled into the wok in the same way as a marble is tossed into a roulette wheel - in a rapid swirl around the sides of the wok. This should only be enough to cause steam, don't flood the wok. Reduce the fluid to form a glaze but don't overcook the food to reduce the water. If there's too much, tip off the excess. It is better to add too little and add a bit more, than to add too much at the start. With woody stemmed greens or harder root vegetables, it's useful to add a lid to keep the steam in for a short time. Adding excess water cools the wok and reduces it's effectiveness as a quick cooking, hot wok. Of course, having said this, if you're making soup, add as much water or soup stock as you need - yes, you can also use soup stock instead of water. Lastly, Condiments are added quickly at the end of the cooking. The dish is usually garnished with a sprinkling of freshly chopped spring onion, and the residual water and cooking juices should form a small amount of a thin, sauce-like glaze for the dish - the ingredients should not be swimming in the remaining sauce. Iv'e been told, by a local chef that Chinese food is characterised by the presence of this sauce-like glaze, whereas with Vietnamese food this is not present, thus tending towards a lighter, crisper, more textured oral experience. In summary, kept it hot, keep it quick, keep it moist, and keep it light.
Yes, 14/9/2008 I'm sorry you can't make it Feemtwo, perhaps we can orgganise a mid-week something or other? would you have anything im mind? In the meantime does anyone have a short recipe they want to share? No reason we couldn't post it here...
Hey guys, I can't make it because I work on Sundays. Have a great time!
On 14/9, rite?
Great! With you, CamAnh that makes 4 so far (not counting me) Look forward to seeing you there :-D
I confirm to join the BBQ. Can't wait for it! :)
Hi Mikeykat14 and Quicksylva, welcome. A tip for those not yet registered for the BBQ, click on the Events Link, and then scroll down to where it says, "I'm Attending" click on the little round circle, and you're done :-D
posté il y a environ 4 mois par Quicksylva
Just joining the group, looking forward to meeting you all. I have some great BBQ info as well. Hope to see ya soon
sorry guys,maybe this sunday i can see you if we have something going on..just miss that fun specially meeting you guys...
I would love to go to join the first BBQ ever in my life :") So people, come with me or you'll be regret later hehe. -------- About yesterday meeting, it was so cool to know TSC and Minlenoir. We talked about a lot of stuff including cooking, travelling, languagues, culture, etc. Very nice to know them and plus, Daluva is such a great place too!
What a pity I can not join... the plan sounds very interesting ;)
Just a quick note, three of us were there last night. We chatted about cooking in general, and found that some want to learn both western style cooking and asian style cooking. We also decided to have a bbq at my place in two weeks time. As with sharing cooking styles and recipes, the sharing of customs is also an important consideration. When visiting for a bbq, it is an Australian custom, for men to bring drinks and for women to bring a salad and/or desert. Also if some people have special dietary needs, such a vegetarians or diabetics etc., then they usually bring a little something just in case there is nothing suitable for them. The bbq menu will include, fish, beef, sausages and baked potatoes. If you wish to confirm your attendance, please R.S.V.P., a.s.a.p via the events calendar ;-) (max. 10 ppl.)
Sorry all you guys, today I have an emergency case so then I can not join the meeting. So sad... I'm sure I'll join you next time
So sad I am busy tomorrow night... but I will come to the next meeting for sure!
Deal! See you guys tmr nite ;)
sounds good lets do it up!
Hi, I know it's not the old quarter, but how about Daluva? 33 To Ngoc Van Tây Hồ, Hanoi There willbe a live band playing on Sunday nite.
