Sartain

I started culinary school a month ago. Last week I finally got all my cookbooks together. 130, give or take, is the count - and 6 more on the way from Amazon (egullet link, of course). All nicely organized just in time to take it all apart again for the holidays...

I started cooking in 1994 after catching a couple of episodes of the early Molto Mario. That was two degrees, two cities, and three four apartment/houses and many, many hours in the kitchen ago. Yep, it was a TV show on the Food Network that kick-started my passion. And just last Saturday I enrolled in Culinary School. But I second what's being said here about the Food Network. Please, someone explain to me why Sandra Lee has a cooking show??? The day I saw her rolling Betty Crocker chocolate icing in cocao powder and calling it a truffle was the day I gave up on the Food Network.

Growing up in Hong Kong, I remember two tongue dishes that regularly appeared on the table. One was a cow's tongue dish braised in red wine and served with pasta, and the other was a Chinese pigs' tongue dish that was also braised with carrots and onions (from what I remember). As the weather turned cooler, I've been craving these dishes. I can probably simulate the cow's tongue pasta dish fairly decently, but I haven't a clue on the pigs' tongue dish. I rang up my Mom to ask her recently, and it turns out it had always been made by another family member, who unfortunately, is no longer reachable. So, I turn to you for your recipes and suggestions, fellow e-gulleteers! What are your thoughts on tongue? When cooking tongue, should I blanch it first and scrap off the 'buds? Any other technique? klink edit: I've merged the thread Got Tongue? with the earlier tongue thread.

I have a huge sweet tooth, so after reading about the caramels on Torakris' foodblog I was jonzing to try some. A search of my the asian food stores here in Philly netted nothing. But I seem to have found some on the Net: http://www.jbox.com/PRODUCT/SN666/TEXT/CTTR/TRTR/ From the kanji it looks like the same stuff, just different manufacturer, right?

Chef Chen spoke mostly in Japanese, with English translation provided by the young woman who was trailing him with a microphone all night, who also served as photographer for enthusiastic fans. I did hear, at the end, him say thank you in Mandarin. I agree that the prawns were surprisingly ordinary. But I liked the Stuffed Bamboo Pith with Seafood Sauce. I thought that the sweetness of the shrimp and seafood came through nicely, and the bamboo pith / shrimp mousse had a nice contrast in terms of mouth feel. The Ma Po Dofu was out of this world. Thanks for the pictures! Stephenie

Blood and milk in the Masai Mara in Kenya, raosted "yellow flower bird" and braised dog in Guangzhou; and wheat worm pancake in Panyu.

I'm guessing you made a version of bahn mi with the rolls, thai basil, thai chilli, fish sauce, pepper, bologna, and cellophane noodles? followed by chinese sausage, duck egg pipette with a side of beans? ...could it be?

Thanks for all your advice. I just made the jamons yesterday morning, and let them soak in the syrup and refrigerated them and re-heated for serving later. They turned out rather well, if I may say so myself. Scott, next time I'll try the cheena and mawa recipe you suggested. I'm sure they'll be great!

Thanks, everyone! I found Rice-N-Spice and got what I needed!

I'm making Gulab Jamon for a dinner on Sunday. If I make the dough tonight (Firday) and form the balls, can I hold them (in the frige or in the freezer?) for frying until Sunday? Anyone got a recipe they are willing to share? Thanks! Stephenie

I'm having some trouble finding spices for an upcoming Indian food gathering, the top on the list being black cumin seeds. Does anyone out there know where I can get some in Philly? I've tried the spice sellers in Reading Terminal, the Italian Market, and actually struck out this past weekend in New York City too (alright, I just went to one Indian grocery store on 6th and 1st). I'd really appreciate it if someone can point me in the right direction. Cheers, Stephenie

In Reading Terminal Market, it's the chocolate place across the way from Termini Brothers (1st aisle if you are coming in on the south side) sells marzipan. They do still do it. I think Shane's Candies (110 Market, 215-922-1048) might also have them. Unless you are talking about marzipan not so much as a candy but as a raw ingredient (your friend will mold it into candy him/herself?), then I would try Fante's in the Italian Market. Hope this helps.

Just made reservations for the 6pm seating. Chef Chen was always my favorite of the Iron Chefs. This should be a lot of fun.

I am heading to Japan as part of a group of 10 for 10 days in late June. While I have found a lot of information on Tokyo restaurants, I haven't been able to find much information on Kyoto or Osaka. I therefore submit humbly to your guidance. Can anyone help? Thanks in advance.

Coming out of lurkville to second the Dr.'s praise of Lolita. When I heard that it had opened in the neighborhood I had to go try it (in support of the BYOB gutsy enough to open catty-corner from Mr. Starr and serving the same general type of cuisine). So I did about two weeks ago. I had the guacamole as well, and the tamales too. I liked their guacamole better than the one at La Lupe, but I would say Lolita serves as good a tamale as La Lupe. For the main course I had the juicy and tender pork chop that will definitely be worth a re-visit. As to desserts, while I whole-heartedly agree that Capogiro will put a damper on the business, Lolita's offerings do add variety. I tried the coconut pie and my dinner companion had the mexican chocolate flan. The coconut pie - really more of a coconut tart - had a flaky crust, a coconut milky custard with bits of coconut which is a nice complement to the subtle heat of the meal. The mexican chocolate flan had a healthy dose of Kalua in it, but was a bit dense for my taste. Next time, I'll give the traditional tres leches a try. Eat well, folks. Steph

Holly: I ordered the burger medium (I'm a medium rare steak, medium burger kind of girl) and the burger was definitely more on the rare side of things. And I did order the Good Dog burger, so I was really looking forward to the roquefort. Maybe I just hit them on a bad day.

Went to the Good Dog for lunch today. Two of us waited a while to be offered drinks in the mostly empty restaurant. I started with the empanadas and then the Good Dog burger. The empanadas were ok - nothing to write home about, really. IMHO they could have spent some more time in the oven to achieve golden brown. But what surprised me was the burger. After reading Holly's description I had high hopes, but when it came it was undercooked and, hmm, where's the roquefort?? The fries were limp and greasy too. Before the food came the waiter had raved about their mac n' cheese, which wasn't on the menu (can't be too popular if no one knows to order it? ), too bad I won't be back to try it. On to better eating...