glossyp
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Posts posted by glossyp
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Yet, in spite of it all we live longer than ever. I know all of the arguments and discussions as to why this is so but it remains a fact that we can expect to live considerably longer than our forebearers despite obesity and chronic disease - heaven knows if we were all to become suddenly healthy, we might live too long.
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Thanksgiving is sacred territory for me as well. In all of the remote places of the world where I've found myself in Thanksgivings past, I always managed to create at least some of the dishes that represent this important holiday which celebrates bounty and blessings. Celebrate as you see fit, family will still be family regardless of whether you're together or not (being with family is obviously not a prerequisite for me!) and enjoy the day.
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Does anyone know what tonight's secret ingredient is in the battle between Cat Cora and Sam Choy?
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Mahalo to all for their contributions. I feel confident in moving forward to resolution. I will report back with results.
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Thanks everyone for your input. The arguing parties, as it were, happen to be two lawyers (no irony there!) and my role in the whole thing is as mediator. They have agreed to abide by the consensus of this forum since I managed to convince them that there was a wealth of Thai cuisine knowledge residing here.
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Yes, I am familiar with some variations such as the one you describe but not exactly how they are made.
The question is whether those with coconut milk are less authentic for some reason or the ones without are geographically centered in a particular area.
Sorry, that came out a bit confusing. I am curious about all known variations of curry in Thailand.
edited for clarity as usual.
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Although the curry pastes themselves don't contain coconut, they are often mixed coconut milk in many dishes.
This has always been my understanding as well. What would a curry that didn't use coconut milk use instead?
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I received an email from a visitor to our website and he is having an argument with a friend about Thai curries. The friend has visited Thailand numerous times and claims that authentic (loaded word, I know) Thai curries never contain coconut milk. Are there geographic regions in Thailand where coconut milk would never be used in curry and could this explain the friend's opinion? I have traveled extensively in Thailand and never thought about this one way or another. Thai cuisine experts we look to you for answers!
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Was uni the battle ingredient this week?? I wish we got the show here in Paris!
It was shrimp. The DH and I couldn't figure out what Mario was thinking with that last dish of shrimp, remoulade, uni, creme fraiche plus more - we think he threw the match. It was truly one of those dishes you just didn't even want to try. Regardless, the contender did a very good job and was deserving in our most humble opinion.
P.S. I agree with Marlena about smelling food - I always do - it's an important element of pure enjoyment and appreciation to me.
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This was spotted on an island that will remain unnamed. It's not quite as good as the "Fresh Fish & Shoe Repair" sign that I never got a good photo of before it blew away in a storm.
Anyone else out there with a funny sign to share?
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But.. I wanna know if the shark was worse than the mexican iguana!
Count me in on this question as well! His disgust at the iguana seemed much more real than the shark - it was kind of like he was phoning in his distaste. Maybe he was genuinely tired.
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A business which must be similar to what you mention opened here in Honolulu recently. In the interests of research for an article
, we actually went through the entire process. We had a great time and the wine is certainly acceptable as table wine, never mind the fun of selecting the wine, designing your own label, etc. Here's the article. -
We were in there last week and had some home-made sausage that I don't think was on the menu. Essentially we now put ourselves at her mercy and it has always worked for us.
--Larry
A good friend called us for a last minute dinner before heading out of town last week and we met up at Club New Pattaya. I'm not sure what signals we were giving off but they must have been good since the waitress asked if we wanted to talk to the cook. Out came Cookie (I presume it was her) and I remembered this comment. Basically, we gave her some general guidelines, a noodle dish, some soup and whatever else she wanted to cook. It was absolutely delicious. I asked for at least a couple of the dishes be prepared hot and they were perfect. Definitely the best Thai food I've had here in Honolulu.
I won't repeat the caveats about the bar, smoking, etc. and only say that if you love Thai food, you must try this place.
Thanks Larry!
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Ling, you are bad, just bad! I was sitting here at the computer trying to decide between preparing a healthful salad or perhaps a piece of fish for dinner when I read your post. It's cookie dough for dinner tonight - thank you for saving me from boredom and allowing the inner sweet fiend to take control!
Oh, I suppose I'll have to come back and post a cookie recipe later...much later. -
Tony's personality was the only thing that held that show together for me, so I am hoping for more in the next episodes. I expected something less scripted, more spontaneous. Something like the Bravo series "Long Way Round" with Ewan McGregor and his buddy, Charley, traversing Europe, Russia, parts of the former Soviet Union, China, Outer Mongolia, Siberia and Canada on the way to New York whilst riding motorcycles. They ate some of the most interesting and sometimes most disgusting food you could imagine.
For those looking for more from a travel show with lots of food and culture thrown in - that's the series. The extended 10-episode version is airing on Sky TV now. Maybe the Travel Channel folks should take a look at that for inspiration next time.
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But I still found myself making breakfast for impromptu sleepover guests more often than not.
Actually, for about the next 15 years.
'Til one day, I realized with some sadness, we had all grown up. And the dinner guests were gone by 11.
I also feel a bit nostalgic for those days and the guests that would crash all night and then we'd all share a great breakfast. My hashbrowns were never so appreciated as they were then. I always took it as a sign that they truly felt comfortable in first mine and then our home.
This is a great thread and highly entertaining. I have no horror stories to relate but I love reading them!
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When I dined at Allinea, they peeled the grape while it was in my mouth.
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You mention the importance of a foundation built from thinking deeply and clearly about your subject. When I read that it made perfect sense to me. Seems obvious, yet maybe it isn't.
How much do you think about the audience who will read your restaurant review, book, essay, etc. when you are writing? Does the audience impact what or how you write about a particular subject?
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as gloria estefan would say "comin out of the dark"..............it's me katie.
Aloha! It is you, just as we suspected/expected. Congratulations. How is it going?
edited for clarity as usual.
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perhaps afterwards i can be persuaded to reveal the identity of culinarycathexis...
So, is it Katie?
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Seriously Marlene, that is not camping - that's picking up the house and going on the road!
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I first heard about this a couple of months ago from an article at SF Gate and I've spent a bit of time thinking about it. Here in Hawaii, we would have plenty of fresh fruit, vegetables, fish, various meats including beef, pork and chicken, sugar and coffee. We would not have rice, a real staple of our diets, nor any other grain product. I would really miss bread.
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Thanks for the tip! I checked our neighborhood store and they are offering 7 oz samples and one of the flavors is Blackberry. My all-time favorite flavor remains Coca-Cola but I'll try something new today.
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I made it a few minutes more but only because we were laughing so hard and it was the funniest and most bizarre thing we've seen since Emeril did Japanese food.
Thai Food in Hawaii
in Hawaii: Dining
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As far as our MSM reviewers, Nadine Kam was wowed by the place - she actually used the word "fabulous" to describe it. Lesa Griffith was positive but much less effusive and recommended the a la carte items as opposed to the buffet. Helen Wu hasn't made it there yet but I'm sure she will soon. Personally, I will take your endorsement of the spicy quotient (or at least the potential with the condiments added) as a good reason to give it a try.