Abra

This picture is a clue to my tribal affiliation I resist shoes, jewels, frou-frou of all sorts, but I can't resist affordable little items from other countries, particularly when they're food items. When this photo first made its appearance in my eG food blog it was because these treats were all stuff that I'd dug out of my deepest cupboard, where some of them had rested peacefully for...years. Uh, I just like to be prepared. I might need candlenuts some day. So, the tribe? Citizens of the World's Kitchen. Just because I'm a norteamericana by birth, there's no reason I can't make a Cambodian dessert if I feel like it (and Jamie, I do have Pnomh Penh's fermented rice and Shanghai yeast ball dessert bubbling away at this moment). Mastering the use of a new-to-me ingredient gets me high, like learning some words in a new language. Tasting a new dish, or the original, non-Americanized version of a familiar dish, is a thrill. Having someone teach me how to prepare the dish, then taste it with me, that's the intimate language of my tribe.

Hey, Sandy, that's cool about the fish throwers! I never knew that before.

Lovely dinner! I kept waiting to see a picture of Anne and John, to see if I know them. Perhaps everyone knows an Anne and John couple? If you haven't had the Szechuan crab at Seven Stars Pepper, get it asap! Although I read that the place was sold recently, and am really hoping they haven't changed things. And in Vancouver, you've got to try Phnom Penh (thanks Jamie Maw!) for delicious garlic squid and other unusual and delectable stuff. Personally, I was underwhelmed by Sun Sui Wah, but I only went once, for dim sum. Hey, where's your favorite Seattle dim sum?

Harvest Vine is an inspired suggestion for one of your dinners, especially if you go early enough to nab a spot at the beautiful bar so you can watch the cooking. It's pricey but the food is impeccable and innovative, and they'll keep putting gorgeous little dishes in front of you until you beg for mercy. They'll pair wines for you, too. It's out in a neighborhood, but not hard to find. And if money's no object, the Inn at the Market is where to be.

Arne - that's just a gorgeous meal, and smoked in the snow. Sorry I missed it while you might have still had some leftovers. Pyewacket - I have that doh! feeling about your tip to add a cool liquid. How come I never thought of that? Rooftop - you are so lucky to be able to get fruitwood delivered. I can't even figure out where I can go get some with a station wagon. Next up for me, smoking the bacon that I have curing in the fridge at the moment. Susan, since you're ahead of me on that one, I'll be watching yours with interest. Lots of pictures, please!

Austin, you're a treasure. I have Golden Mountain, ketcap manis, Kikkoman brewed in Japan, and Silver Swan soy sauces. Can I use one or a combo of those, or do I need to go shopping? Unrefined cane syrup? And glucose is correct? Not that I'm obsessing or anything!

Oh wow, Austin, that recipe really bears no resemblance to the one I was going to use. Maybe because it's a steamed version? Now I want to try them both! Thanks so much for searching it out for me. It's funny about the glucose, which I don't think of as an Asian ingredient. This recipe, and another I found for pandan ice cream, both use it. I just happen to have some, but I think of that as a very unusual addition. What does "white" soya mean? For Thai soy sauce I only have Golden Mountain - would that do? And would palm sugar be better than molasses? I do have that at home too.

Funny, the menu described it as yellow curry. If I used red and curry powder, would that be Indian or Japanese curry powder? Uwajimaya does have fresh turmeric at times, and often galangal - it's just that it's a special trip to go there, so I'll have to wait a bit to make it fresh, and I already want more. I had it at Thaiku, Anita. I've never been there before, and landed yesterday because we didn't realize that Carta de Oaxaca wasn't open for lunch.

Thanks, Austin! I want to surprise my neighbors with a treat, so I've been looking at this marinade recipe and this little dipping sauce. Sound right? I don't think I'm ready to buy a taxi to go with my leaves, but it's a thought! Oh, that chile jam that's pictured upthread? It looks so delicious, and I don't see the recipe posted anywhere. Can anyone point me to it?

I'm starting to do some Thai cooking at home, because my neighbors are Thai and own a Thai restaurant. They invite me into the restaurabt kitchen and give me lessons from time to time, plus cook me off-menu "Thai-style" dishes whenever I go in there. Just yesterday I picked up a jar of cassia leaves (bai grawan) just because I was curious about it. I took it into the restaurant for advice, and they cooked it up for me on the spot into a red coconut curry with grilled beef. Pretty delicious, actually, and the leaves are a subtle but different ingredient. I also got some fresh pandan leaves, the first time I've ever seen them, and I'm planning to make a recipe I found online for Gai Hoh Bai Toey, a dish of marinated chicken bites wrapped in pandan leaf. I see some recipes where the wrapped packets are steamed, some for steamed then fried, some for grilled - what's the nicest way I can do this dish? Any other suggested uses for pandan would also be very welcome! I know I can knot the leaves in rice water, and that I can extract them with coconut milk in the blender for sweets - what else?

Ok, I've been lurking on this thread on and off, and yesterday I finally found some khao soi in Seattle. Yum! Oddly, it didn't come with shallots - it did have thin slices of chicken breast with the broth and noodles, then pickled mustard and crunchy noodles on top. Also possibly some peanuts, if I'm not mistaken. A little dish of lime, roasted chile paste, and a sprig of Thai basil came on the side. It was so rich that I thought I'd never eat it all, but lo and behold, the bowl was empty before I knew it. Now I really want to make it, and am debating using a bought paste, or sucking it up and going looking for the fresh turmeric and galangal, which are the hard to find ingredients in my case. Anyway, thanks so much for introducing me to this treat!

Jason - your method differs in the use of the cure #2, and the timing. This was just in salt for 24 hours, then hung for 8 days. I don't think I can really re-cure it at this point (or can I?) but I have re-hung it

Thanks, Michael. I'll hang them back up again, wrapped a little lighter this time.. And maybe this time I'll give them a little pepper rub, now that I've had a taste. Hmmm, maybe I should rub the already-cut surface with a bit of salt, too, just to keep the bugs away.

This has got to be about the funniest thing I have ever read on eGullet! Honest, Neil, I had tears running down my cheeks when I read that. This thread is wonderful to read through. Moosh, that salmon and blood orange photo was so enticing. Ling's desserts, the seriousness of the kitchen, I just can't wait. Those photos of the recent special dinner were great. Please, guys, promise that next time we're in town we can go to Rare!

I deemed my duck prosciutto to be ready today, after 8 days, even though it's still relatively soft. It hasn't changed in a couple of days, so it seemed finished. Two muscovy breasts nestled in a bed of salt. Too bad I didn't turn one over, but check out the color of the meat at the edges, just for the contrast with later. They did get completely blanketed in salt before going into the fridge, of course. After 24 hours in the salt, the meat has firmed up and darkened considerably. Not having really figured out a hanging spot, the breasts, wrapped in cheesecloth, hung in a string bag in my garage for 8 days. It was a consistent 57-59 degrees, but the humidity really varied with the weather. Most of the time it was between 45-50%, although today it was up to 59%. I was worried about the outside drying out too much, but no. The duck remains soft, possibly too soft. For example, it's too soft to slice paper thin with a knife, and a mandoline won't do a thing but smear it. It's a bit chewy, as a result of not being thin. The flavor is...good. Somewhat underwhelming. Tastes like duck. The fat is delicious. I was hoping for something more thrilling, I have to admit. I didn't use any pepper, wanting the pure duck flavor, and that's what I got, so I can't complain. I expect that this will get eaten more like pancetta, slivered and crisped into things, unless any of you have a brilliant idea of something I can do to inspire it a bit more at this late date. I have bacon and pancetta curing in the fridge, and an idea for a little charcuterie shack. I'm hoping to get it up a functioning in the next few days, and I'll post it if it's presentable.

Wow, you're sure hitting the high spots! And though I'm only 8 miles from you, except for Salumi, I haven't been to any of the places you'll be taking us, so I'm really looking forward to your travels and musings. Er, do you cook much, or mostly eat out? And could you find us the best banh mi?

Wow, Maggie, that's a pretty fascinating recipe. I've never seen the slathering with butter/folding part of the instructions before. Do you have any amounts to go with the directions?

I'm doing mine in the oven. It's been at 275 for almost 5 hours now, and in a few minutes I'll glaze it with orange marmalade and whiskey, and serve with some sauteed carrots and cabbage, and soda bread. This is my first time baking it, so I'm keeping my fingers crossed.

Hey, whaddya mean "old type" Chemex filters? That's what I use in my Chemex to this very day. Chemex rules! But foods with fat don't pass well through paper filters, I must say (from s-l-o-w drippy experience).

I strain a lot more since I've had a chinois. My food is a lot smoother as a result. The other day I made a simple pate and put it through the chinois, which gave it a gorgeous, silken texture that I don't think I would have been able to achieve any other way.

We're going on Monday for lunch - anyone want to join us?

I just wanted to add a link here to some pictures of brunch at 26 Brix.

Anna, have you tried Rancho Gordo beans? If they don't change your mind, no bean will! Personally, I've always loved beans, but since I started getting RG beans, I love them way more than ever. Did you know that beans are good for breakfast?

Cachaca_Dave, are you able to recommend any brands that are available on the west coast? For example, I used to only see 51, then someone told me it was rotgut, and this time I have Ypioca, which, I confess, I bought mostly because it "looks" professional and has a cool bottle. I haven't opened it yet, since it hasn't been warm enough to drink it yet this year.

Thanks, h, that's my read on it too.