The Epic Viewing of Carlos Part I - Sharon and Thom Bring the Hot Pot

We decided some weeks ago that we would watch an epic five hour movie called Carlos. We realized that we'd need to be bolstered by some serious food and wine. As the weather had reached an appropriate level of chilly cold, Sharon and Thom generously offered to serve us hot pot. I was so excited. In Malaysia, we have the same thing except it's called steamboat. Hot pot is a little like fondue except that food is cooked in a broth that's kept on a low simmer. Thom is pictured here in an action shot at the hot pot table.

Central to hot pot is, of course, the pot that keeps your broth good and hot. Sharon and Thom made a delicately flavoured chicken broth that was kept warm on top of the Storm Buster. I want a Storm Buster.

Equally important is the array of sauces to augment the bits you dip into the pot. From the top, moving clockwise: sesame oil, garlic, soy sauce with garlic greens, red miso paste and chili sauce. Thom hadn't brought out the raw eggs for dipping into just yet. If you're wondering, those are meatballs at the bottom right.

Of course, we're not all about the sauce. There were vegetables too. Bean sprouts, sui choy (also known as napa cabbage) and enoki mushrooms huddled together in the colander. They knew what was coming.

Fish balls, shrimp and fish balls, and raw shrimp, all ready for their bath in the hot pot.

Sharon kicked the cooking festivities off by dropping dried shiitake mushrooms that she had been soaking earlier into the hot pot.

We sat round the table and sipped plum wine and a green Portuguese wine Ciaran brought. This particular plum wine came in adorable little jars with a little plum to nibble on when the booze is gone.

Steam rolled up in little clouds, wafting the comforting scent of chicken broth and fogging the windows up.We readied ourselves for the first bits of food. Thom, Sharon and I cracked our eggs into little saucers.

Next, we dropped the fish balls, the shrimp and fish balls, the puffed tofu and some of the vegetables. And then we waited.

We watched with great anticipation as Thom fished out the first bits of food. Bliss. Loved every eggy, soy sauced, chili-ed, and sesame oil'd bite of hot pot.

Fortified thus with warm bellies and plum wine sweet in our mouths, we watched the first half of Carlos. Despite its length, it was undeniably riveting. I recommend it. Sharon and Thom - thank you for hot pot and your projector-friendly white wall.