mongo_jones
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Posts posted by mongo_jones
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as i type, a perfect rob roy made with famous grouse sits next to my keyboard. 2 oz famous grouse, 3/4 oz dry vermouth, 3/4 oz sweet vermouth (being out of bianco i went with the rosso--so sue me). this is the shit. a very good whiskey for rob roys, and i thank all those who recommended it.
but this haig recommendation also intrigues me--mostly, because it has the word inexpensive associated with it.
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a group chungking excursion sounds like fun. however, feasibility is determined by the restaurant's capabilities for seating large groups. it is a very tiny space and the largest group they could probably accomodate without making it impossible for people to move around would probably be about 10. whenever we go there are two of us, and two friends who would kill us if we went without them. that leaves space for 6. of course this is all very far away still for us--those of you who are in the area might want to venture forth well before december.
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Yeah, Mongo, but that wasn't the question. ;)
i wasn't sure what groups the question was referring to given this:
Just curious, as I seem to think there are several Asian posters in this forum who have a non-Asianpartner, and Caucasian posters with Asian partners.and this:
Those of you who are Caucasian with Asian spouses/s.o., what are your experiences with traditional Chinese food?i am always getting confused by the use of the word "asian" in north america--in some places it seems to mean "chinese"; in other places it seems to more generically mean "anyone from the pacific rim"; sometimes all these meanings seem to slip into each other. this confusion is rarely clarified by usage on egullet (i remember someone once asking for a recipe for asian bbq pork--yes, but which part of asia?).
me, i'm indian and my wife is korean-american (though born and raised till age 10 in south korea)--we've had little trouble with traditional chinese food. or with adjusting to each other's foods. partly because we're both greedy, partly because we both come from rice-eating cultures (bengalis eat almost as much rice as koreans), partly because we both like and cook spicy food. my parents were introduced to korean food by mrs. jones and they love it as well--her folks are less into indian food: though the indian food we had at our wedding was a hugely exotic hit with the korean guests.
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i wonder if this is a chain? my favorite indian restaurant in my neighborhood is called woodlands and it's a vegetarian place, too. unbelievable paper dosas.
russ, are you referring to the woodlands off of pioneer in artesia? or has a branch opened in l.a proper? i haven't eaten at the woodlands in artesia out of loyalty/inertia to udipi palace--how would you compare the two?
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woodlands is a major south indian chain in india and in the u.s--i believe there is a link. but it wouldn't be out of the question for an independent restaurant to try and cash in on the name. but i'll be there soon checking this out for myself.
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i don't bite--i groom.
have not been to the aurora masala--but i have been to the boulder outpost a bunch of times. that one is somewhat inconsistent but when they're good they do pretty good tamilian food (as good as you can get in places without large indian populations). i hear the aurora original is better.
so, at dim sum did people bat around ideas for the next dinner? this time we really should do it in boulder. rlm, any ideas?
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My DH's Caucasian and I'm Chinese-American. He grew up in a NY WASP family and said that, other than the baking, he hated the food. After college he discovered sushi and other ethnic foods but he's never delved into anything other than basic Chinese food until we started going out. Luckily he was an adventurous eater, just never had the exposure. Now he eats many Chinese dishes that I won't even touch.
No, he doesn't cook.
aren't there also people from one part of asia with partners from other parts?
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by the way, great pictures tad. i just looked closely at the sizzling rice dish and my mouth watered so hard it hurt.
we hope to be in l.a again this december--any interest in possibly doing a chungking outing?
by the way, when we first started going to chungking it was superfluous to ask for things to be cooked hot and spicy. on our recent visits this has become necessary--this is what happens when you recommend places like this on sites like egullet. i don't know what your experience has been.
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Welcome to eG and LA, saulbass.
I haven't been to Omei. How would you describe it?
At Chungking, I think this the chicken dish that mongo is referring to. I believe it was called Diced Chicken with Chilies or something similar when I went a few months back. I'm no expert, but Chungking seems to be quite a bit different than the run of the mill Sichuan places. This dish is both chile hot and numbing hot from the Sichuan peppercorns.
tad, that chicken totally rocks too, but it isn't the one i mean. that even more lethal bastard is just called "hot chopped chicken". it consists of pieces of chicken all but invisible under mounds of lethal red peppers, floating in an unfeasibly hot sauce that is essentially chilli-oil. bobbing around in all of this like mines disguised as life-buoys are mushrooms that have absorbed a lot of the oil. the first time i ate this dish at chungking (also on our first visit) i used my usual bengali approach: take rice and douse it with sauce, mix--shovel large amounts into mouth. with the first mouthful my head exploded. on a later trip, the owner/manager--the only fluent english speaker there--told me that the smart way to eat it was to pick up a piece of chicken, shake all the sauce off and eat it with a lot of rice. i took my parents there when they visited two years ago. these are people who eat hot green chillies raw with rice and dal at lunch--they weren't as affected as i was (i am the lightweight of the family when it comes to these things), but even my father had to ask for extra water. there may be pleasure involved in eating this dish (certainly it is popular with the regular chinese clientele) but i have not yet discovered what it might be--and i don't plan to try again.
technically, the food at chungking is from the chungking (chongqing) region right by sichuan--so that may account for the difference in flavors.
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start with chungking--go at about 7.30 pm on a saturday. look at what is on the tables: if you see small pumpkins stuffed with some reddish thingy (spiced ground pork) make sure you get it (it ain't on the menu and shows up as an unpredictable special--not listed in english on the board). also, your tongue will likely get fried anyway but you can lessen the damage by getting some chilled beer at the liquor store down the street--chung king doesn't have a license (as of june 2004) but they don't mind or charge if you bring in your own.
my recommendations (in addition to the pumpkin, if available):
the hot sauced wontons
the ma po tofu (one of the 5 best dishes in the la metro area)
the kung pao chicken
the sizzling rice with three flavors
the spare-ribs with prickly ash
any of the hotpot noodle dishes
and, just so that you can say you ordered it, the hot chopped chicken
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sadly, said rob roy has not yet been constructed. we have been entertaining guests who do not drink such things and so have curtailed cocktailing activities to margaritas (an excellent version with cointreau, peach liqueur and fresh lime juice,) and non-cocktailing activities to beer.
my head is currently ringing from consuming a number of java porters at the southern sun in boulder tonight. i was supposed to meet a colleague there (or so i'd thought)--turned out i'd set the rendezvous for the parent mountain sun (at the other end of town) and then gone to the wrong place. waited for a while, drank some java porters, read a book and called it a wash (no, i do not carry a cell-phone). i hope he did the same or else i will be in trouble on monday.
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i'm very confused by all this saffron salt business--it seems to me there's far more egregious errors INSIDE many other cookbooks (and on these forums). do any of the recipes in the book actually call for saffron salt? but whatever...
congratulations monica! here's to a third and fourth edition!
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suvir has been kind enough to mail me a copy of his book--it should arrive soon. i understand many of the recipes he'd shared with us in the past are included, along with many new ones. i look forward to trying them all.
i should say that my understanding is that suvir no longer visits egullet (or only extremely rarely) and congratulations/felicitations sent to him here are unlikely to be received. a better avenue for that might be the contact information on suvir.com
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speaking of which, i'm catering a cocktail wedding reception. the bride LOVES gin, so i need something elegant yet festive, yet not punch. any ideas?
bellinis
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has there been any discussion of this place?
we had friends in town for the weekend and on sunday we did the peak to peak drive. stopped in nederland for lunch and this place caught my eye. a very nice space, lots of funky old german-american waiters (including ours who looked like a cross between the old terence stamp and the young rutger hauer,) and, unfortunately, very hit-and-miss food. two of us got the elk goulash special (decent goulash, not so decent egg-noodles), one the calf's liver and onions (this was excellent), and one the sauerbraten (also decent). while the main components of the entrees were fine the sides were very uninspiring: the mushrooms looked like they'd recently emerged from a can and it wouldn't surprise me if the sweet and sour cabbage had similar industrial origins. the torte of the day (a dark chocolate cake with raspberry jam) was the highlight of the menu--the german apple strudel was competent but nothing amazing.
anyone else have experiences to report?
edit: why did i spell menu "mean"?
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my recent liquor purchases include the item in the title. have not tried it yet but it smells good. anyone know anything about this 1761 recipe? the label on the side indicates that it is distinctive because of a process called "vapor infusion" and possibly also the 8 specific aromatics that are used.
this ran me about $18--cheaper than tanqueray and the regular bombay spirits company products, and i am the cheapest bastard in the 80304.
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update: 750 ml of famous grouse have been purchased; about $23 at a liquor store in boulder--not sure if that is high or average. a rob roy will be constructed and consumed tonight, and a review will be forthcoming.
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Instead of napping today she sat in her room for two hours singing "Where is Thumbkin" to her dolls
--Sigh.--
Keep 'em coming, please.
There should be a separate forum for We The People Who Love Babies and Children and Food, and who find such things completely charming, and it would be off limits to people who Just Don't Get It. Just as the ultimate thread to praise "foie gras" would be off limits to me.
Tana, I totally agree. I mentioned to Danielle before about a children's blog, don't you think it would be interesting to see what kids are eating these days?
and kids are tasty too! someone should include some recipes in their blog.
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I wonder whether the fondness for posto is an artefact of the intensification of poppy cultivation during the colonial period. Otherwise, poppy is not a natural crop for this agro-ecosystem. Any thoughts?
was it not grown before the colonial period?
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you've got mail
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gautam-da,
thanks for your post. and you can interpolate and presume to your heart's content when it comes to me: you are one of the few people on egullet, who when they speak i see no point in doing anything other than listening.
mongo
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In this sort of situation, I leave the restaurant to visit an ATM, and then come back to give the server his/her tip. One time, I found out at the last minute that the restaurant I'd chosen didn't take Discover, and I only had a small amount of cash. I offered to leave collateral, which they declined, and went to withdraw money for the tab and tip.
I'm sure you'd go back to pay your tab, so why not go back to pay the server as well? He or she paid a percentage of her sales to wait on you, and is dependant on tips for a living.
true, true--but i was also dependant on catching a flight. but enough about my cheap ways--back to celebrity talk.
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i once stiffed a waiter--it was a cash-only restaurant (didn't realize this till it came time to pay)--no atm in sight and i barely had enough money to cover the bill.
am i a celebrity now? who wants to buy my underwear?
Bi-racial partnerships
in China: Cooking & Baking
Posted
why would any of the fathers resemble me? if this is an attempt to claim palimony i should advise you that my lawyers love nothing more than to talk about my impotence.