pillowfondler

pim, it wasn't Bordain, although I do enjoy his forays into Asia. The show I saw was Cooking School Stories (I'm pretty sure, but not 100%). I can't imagine jackfruit tasting any better than fresh, but fried had me intrigued. This may not be the right place to ask, but I since I have your attention: pim, ever eaten insects? Any good recipes? I used to work in entomology, had fried mealworms and chrysalis, and have been hooked to try more of them critters. Thanks to mudbug for the link. Will now have an excuse to buy a pressure cooker.

Do you have a recipe for skillet frying? I saw a program on FoodNetwork where the VN nuns season and fry them.

Some time ago, my VN S-I-L boiled some jackfruit seeds, and they were delicious -- ranked up there with cashews for me. My attempt was okay, but lacked something. I just boiled those things straight. Should I have added salt to the water? Roasted the seeds, too? Any hints/help would be appreciated.

As a Chinese from Hong Kong now living in the States, soyamiso may have something there. I have never seen "garouper" on the menu in Hong Kong, but I must confess to not actively looking for it. The first Chinese restauratuers may have tried to spell the word phonetically, thereby, grouper became garouper. By fortunate happenstance, garouper is Portuguese in origin (although grouper came into use in 1671). Why would a Chinese menu, with English translation, use a Portuguese word which most English-speakers don't recognize? If customers don't recognize it, they won't order it. Besides, Hong Kong is British influenced, not Portuguese. But then again, maybe all this started in Macau, and no one bothered to change it.