touaregsand
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Posts posted by touaregsand
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I wonder if those huge bags are for the restaurant trade. I think a typical Korean household it would take 30 years to use it up. But then again if anything Korean-Americans love to buy in bulk.
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Atlantic Salmon are found in Alaska.
Why are there Atlantic salmon in Alaskan waters?Atlantic salmon are in Alaskan waters because thousands escape annually from fish-farms in British Columbia and Washington State.
EDI: more information on Atlantic salmon in Alaska
SECOND EDIT: In case someone misses the link at the bottom of the page here.
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When you say "green garlic" do you mean garlic stems? I had these in China, and they were one of the most delicious vegetables I've ever had. I've tried to get them in asian markets here - on a few occasions I've found them, but it must be a real seasonal thing.
Stir-fry them with some salt and maybe a bit of rice vinegar.
I think Jesse means this.
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I mean Brazier was a contemporary of Fernand Point, and also mentor to chefs like Bocuse, but her name isn't usually mentioned within the same breath as Point when people talk about the great chefs in history. Which I guess is a shame.
I see your points.
Eugenie Brazier wrote "Les secrets de la mère Brazier". Amazon says it's out of print and unavailable. It's available on fnac.com
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I've never seen the high quality Alaskan Wild Salmon that is available to Restaurants in stores. The flavor and texture difference is very noticeable.
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Shoup and Sherman Way
I haven't been to that part of town in ages! It would never occur to me to look for sushi there. Thank you for the tip.
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It can be called cabbage slaw or free shredded thing on the side.
There are ways to play around with different types of preparations for cole slaw that includes mayo and is mildly spicey like Glenn mentioned.
One way that comes to mind is the marinade the slaw first in a vinegar based solution, than add a bit of mayo based dressing with a touch of sriracha or chili oil (I wouldn't use sesame chili oil for obvious reasons). You get layers of flavors that way. Flavor with out too much mayo. And the vinaiger and spice in the slaw will contrast with the cheese sandwiches rather creating a feeling of surfeit that a KFC type slaw would create.
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To my taste, coleslaw would not work; I love slaw in certain contexts, but here the notion of a mayo dressing alongside the cheese verges on nauseating. (This may be an idiosyncratic reaction but that's how it strikes me.)
I don't like the mayo dressing as well. Another option is to dress it with a vinaigrette. I had it like that at La Brea bakery. I also think that people who actually like coleslaw will pay for it.
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Thanks Lucy. I'll look up that restaurant. And I totally agree about the cake. I'm sort of toying with the idea of having a friend fly over with one...there are such cake experts in the states!
That's a great distance to travel with such a delicate item. I'm visualizing your friend carrying it on the plane and sitting with it on his/her lap. Unless your friend is flying Business or First Class. Even so, various security checks, walking through the airport, taxi ride,
I don't think that you'll have any trouble finding someone local in Provence to make a beautiful wedding cake.
Is there anyway you can go to Provence for a weekend? It sounds like it's in your budget.
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I had to make a bunch of tarts once. The customer wanted pear. The fresh pairs were lousy, hard, flavors, bad color. She insists she wants pears. I tell her it'll have be canned then, she says fine.
I just made a custard and placed sliced pears on top. But they looked a little sad. I took a torch and browned the pears. They looked MUCH better.
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No chance of side trip to Tokyo?
I think you can add it for less than $100 to your ticket or even get it for free, depending on the deal you can get.
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Does she mention her mom was a lousy cook?
She did on a radio interview. She's hilarious. She also talked about various disguises when she was reviewing restaurants. She had a "typical Midwestern one", it got even funnier when the interviewer asked her if she ever dressed up in period or character costumes.
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Boulak-
Lucky you! Sounds so corny, but April in Paris so lovely. I prefer March though. One summer was particularly miserable it rained the entire time we were there.
Anyway a quote from the website
The mainstays of traditional European bakery and patisserie manufacturing are turning increasingly to new trends and "exotic" products with a pronounced Anglo-American flavour, not only for bread but also for viennoiserie and patisserie.Does this mean sliced white bread and Pineapple Upside Down Surprise?
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Anyone help me with a Korean salt, called Roasted Salt. It is very fine, cakes easily, and slightly beige. I has a good, long lasting taste. I don't know the origin, the processing, or best use.
I can tell you a little about Korean roasted salt. I'm not sure of it's history. The first time I had it was about 15-20 years ago. My mom brough it from Korea. It was supposedly an artisanal product and it was very slowly roasted in a pan. It was very expensive back then, so we used it sort like fleur de sel or fleur de gris. We didn't make kimchi with it. More recently I've seen commercial brands such as this one.
If you have a question about Korean food I'll try to answer it, if I can't I'll even call the Korean cooking school or the Korean cultural center in LA. But it's easier for me to find it if you post in the elsewhere in Asia forum.
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I've eaten sushi in Korea more than once. Just to give a sense of scale I'll repeat what I said in a different thread in this thread. I've visited Korea over 100 times since the late 70's and I lived there for about three years in the 90's, I've also been on several culinary tours of South Korea. I'm a sushi freak. There are sushi restaurants with Korean and Japanese chefs who spent years training in Japan. They won't be found in the run of the mill places. In the run of the mill places you will find sometimes decent to good run of the mill sushi that you would find in Los Angeles sushi restaurants that are owned by Japanese or Koreans. Yeah, I've also eaten alot of sushi in LA too. I've also read a few posts on egullet regarding how Koreans can't seem to get the rice in sushi "just so". I've also read the posts regarding the Japanese pride for their own rice and blind tastes tests that resulted in pretty much equal portions of hit and miss identification.
I'm still looking for some websites. I knew alot of them when I was living in Korea, but I jut can't seem to find any now. I'll keep looking though.
Finding good sushi in Korea is not on par with finding good French crepes in Japan.
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The Charlie Trotter FaustianBargain, in progressive leaps of far-fetched (and some might say borderline-deranged) logic
I thought I would have to wait a few more years before reading anything funnier than Trotter's "whup ass".
I'm going out now to buy one of your books. I'm out the door now.
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This is not clear. How did Trotter come in the way of you having it elsewhere.
The bandwagon, tidal wave effect has been already discussed.
In fact, one of the criticisms against Trotter earlier in this thread was that he served foie gras at the charity dinner. This was false. When it was clarified, it was obvious that he did not stand in the way of either the diners having foie gras when they expect it or in the way of chefs who saw it as a way to express their culinary prowess.The hypocritcal hairs have already been split.
I do not comprehend how and where this misunderstanding that Trotter is personally looking forward to banish foie gras from the foie gras loving public's plate occured.It comes from his choice of words.
t is also a fact that the legislation to ban foie gras consumption/possession was discussed in the papers before the article 'Liver and let live' by Mark Caro in the Chicago Tribune was publishedIt seems most of us are well aware of that. Refer to the bandwagon effect above.
Trotter's public statement was coaxed out by a reporter and how does all this translate into Chef Trotter taking away your right to enjoy foie gras?You're stating your opinion as if it were a fact. I will state my opinion as an opinion. I think that Trotter wants attention.
You've made all of these points repeatedly.
With that said, I will bow out of this thread. Maybe I'll start a new thread that focuses on foie gras and the larger implications on banning foie gras. All roads in this discussion seem to lead to Trotter which only muddies the issue. Which only makes sense considering how this thread was started.
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I wonder that there are so few of these lunchtime options here in the States ... or am I in error about that?
Recreational cooking classes in the States seem to be 2 1/2-3 hours with at least 3-4 dishes made in "real time". The students sample what they make, depending on the class it can turn into a multi course tasting meal.
Most classes are held in the evening on weekdays. Weekend classes are scattered throughout the day. I suppose if the weekday classes in the States were catering to tourists like so many of the French classes seem to be there would be more lunchtime options. As is, even in Los Angeles where there is no shortage of tourists, most classes cater to locals who presumably work during the day.
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Eh, I'll be with a gyoppo who speaks Korean pretty well. And she loves to argue. If I get her drunk enough she starts punching too. Good times.
I was a temporary gyoppo a few years and I speak Korean pretty well or extremely well depending on how much Korean I've been speaking recently. I've traveled in Korea alot. Overall it can be harder to be a gyoppo than a physically identifiable foreigner.
You're friend sounds like a character!
But all kidding aside an argument over a bill will favor the house and punching automatically equals jail time. -
I grew up in California knowing about iced coffee from my mother, although I personally never took a shine to it. She knew it wasn't a local thing, though, because she often got strange looks when she offered it to others and she rarely could get it in restaurants. Eventually she took to ordering coffee and a glass of ice. laugh.gif Since she grew up in Florida, we always assumed it was a Southern thing
I always thought of it as an Asian thing. I recall my parents having it in Korea even before 1975. My parents make it when it gets hot and most Koreans are familiar with it.
Eye-seu Cuppee
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Ah, my bad. I assumed that was a regional form of a similar dish instead of a foreign name for a particular dish. I guess I should have used google. Dur.
Yes and no. You'll see when you get there.
Traveling Japanese businessmen know where to get good sushi everywhere in the world. Follow them.The problem with that approach is that unless they are also talking they don't look any different from Korean businessmen.
Also, what do you consider "insanely expensive?" If it's good enough I don't mind spending the money for it.In the range of Masa. I'm actually scared to eat at really high end places in Seoul. The tabs seem to swell really fast and somewhat uncontrollably. There is a strong message that if you are in one of those places you have no concern for money. And you can't argue the bill either, especially if you are a foreigner.
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Ask him about chef Charlie Trotter and the raw-food movement. You get classic bone-gnawing Bourdain: "I think after World War II, in the English-speaking world, there was this sort of Puritan idea or concept that taking too much pleasure in food led to bad character. That in some way if you enjoyed yourself at the table too much it would lead to the harder stuff. Like sex. I think the French and Italians understood, 'Yeah! It just led to sex!' And they were absolutely OK with that. But, you know, let's take Charlie Trotter for example. You know what's wrong with Charlie Trotter's food? He cooks like a guy who's never been fucked properly."
This reader takes it to mean that Trotter is puritanical and that raw food is not pleasurable, sensual, sexy...
Heat of the moment perhaps. But Bourdain builds up to his assessment of Trotter in a fairly literary way.
The human liver comment on the hand is just gross.
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You can continue to dwell on that. It makes a great excuse and excellent raw material for a blame game. Dont you want to move on and make things happen?
How do you propose to make things happen?
Good grief, woman! Now you are just toying with my feelings, aren't ya?AREN'T YA?
I take that to mean you didn't find any posts. If anything you are thorough.
Ok, luv. Let's move on.Yes sweetie pie (I reserve that term for boys. You are a boy?), let's move on with the discussion to further the discussion. Responding to a post to simply dismiss the post does not further the discussion. Just ignore the post.
In order to further the discussion, you still didn't answer my question.
edited to add:* and acting like in '5th grade' doesnt help.
You know what happens when you act like you are in 5th grade? You go to the 6th grade. That's it. Good luck.
I know, some of you here think that Trotter is 'puerile'. But you need those fro
m the other camp more than they need you. Seriously.
Who is the other camp? And why does "you" (who is this "you" by the way?) Need "them" more than "they" need "you".
Feeding Kids
in Food Traditions & Culture
Posted
I offer choices at meal time to my children. My parents raised me that way, not just my mom but my dad who is a pretty good cook. My husband is a chef so I don't have to do all the cooking. He is basically a meat and potatoes man. Loves his beef and lamb. My son is 2, he's a big meater as well, but likes different proteins and he goes to the refrigerator and cupboards to pick what he wants for his meals. The girl is mostly vegetarian like me. I like much more variety and spice than my family does, so sometimes I'll make something different just for myself. It's not as complicated and chaotic as it sounds. Components of our meals overlap and I talk to the girl about nutrition, good eating habits. The boy is obviously too young for this. I tell her that there are certain foods that she should eat for overall health, if she resists I say it's her choice but then she can't have dessert or a "fun" snack in her lunch box for school tomorrow. I am against junk food and processed foods but will let the girl have them occassionally, at a kids party she can eat whatever. I don't want to create food issues with "forbidden" things. I even pack what she wants to eat for lunch. She knows what her options are the food groups that belong in a meal and chooses accordingly.