touaregsand
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Posts posted by touaregsand
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I smoked 2 cigarettes and drank 2 cups of really strong coffee than had 1 more cigarette.
This is more or less breakfast everyday.
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I don't mind small tastings either, sometimes I actually prefer them. We've been doing that in Asia for a long, long time. But those 9 courses seem awfully small even when added up. Maybe a big bowl of rice on the side would be nice?
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What is the cuisine like where India and Pakistan border China?
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Yes, just exactly are you doing here in the Middle Eastern forum with an Indian recipe!?!?!
Pakistan borders Iran and Afghanistan, of course we know that Arabs and Indians have been in contact throughout history. The influences and exchanges of language, cuisine, etc are apparent.
Which spices did you use? And quantities? I'm guessing it would served at room temperature, is this correct?
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I don't have PMS related food cravings. I just get horny as hell.
Anyone else like this or is it just me? 
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Anyway, you're getting into religion which to some overlaps with superstition or is entirely superstition. But superstitions tend to be more random, whereas religion is neccessarily more organized...
When religion and superstition occasionally overlap, I am reminded of why I don't hold with superstition ... when I was a child and went to services in a reform Jewish temple, a part of the service (near the end) involved a section which I invariarably wound up looking at my mother (who held a huge number of superstitious beliefs
) ... the lines I recall from the Union Prayerbook read something to the effect of hoping for a day in which "superstition no longer enslaves the mind nor idolatry blinds the eye" ... Food superstitions I find fascinating but hold no belief in any of them ...
When superstition and religion occassionally overlap, I am reminded of why I don't hold with religion.
Actually I think that religion/belief system and food could be a really interesting topic.
I'll have to think about how to start the thread (or maybe there is one already?). I'm especially interested in how the Taoists influenced East Asian ideas of food. By dad is an acupuncturist and an herbalist so he could give me alot of information on this.
I'm getting off topic, so I'll stop.
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I'm looking forward to this blog. Will you be taking pictures of the open air markets over there?
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The portions do look extremely small to me. They remind of Korean banchan or tapas. Ita-Cho, a Japanese restaurant that specializes in small plates (they've been around for a while in LA first on Vine, then moved to Beverly Blvd a few years ago) serves some bigger plates than some of those courses.
I'm only 5'4" and 117 pounds. I don't think that I would get full with those portion sizes.
It's true that I do eat alot for my size, but still... Even if everything is great, I still want to be full after a meal.
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Jajiang Myon is pretty easy to make. The recipe I have is "authentic" Chinese-Korean. I have no idea if it's authentic Chinese though. But since this thread is about Korean noodles...
2 heaping tablespoons of Chinese Black Bean Paste
1 medium onion, chopped
1 medium zucchini chopped
1 small potato chopped (optional)
Protein of choice: Chopped (not ground) beef or mixed seafood. (not both, unless you want for some reason)
Cornstarch to thicken
Sugar to taste
Sautee the onions a for a few minutes in a little oil, add potato and zucchini, sautee for a few more minutes, browned beef in a seperate pan (if you're adding seafod add it later) add the beef to the vegetables, a cup or so of water, more if needed, add the bean paste, bring to a gentl boil, (if your adding seafood, do it at this time) reduce heat, cook, add more water if necessary, taste add sugar (sometimes you need to add quite a bit to get that restaurant flavor), add cornstarch slurry to thicken (maybe a tablespoon or so).
You can add more or less of the bean paste to suit your tastes. Also, if you've had the dish at Chinese-Korean restaurants, it was probably garnished with a little julienned cucumber.
All of these ingredients including the noodles should be readily available at any Chinese or Korean grocery store including the noodles.
EDIT: Carrots, I forgot the carrots. Chop as for the other vegetables and saute.
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I didn't mean to imply that you said Keller copycats. My intent was to ask the question, "Keller never copycats?" My answer to my own question is, "who doesn't?"
It's not really an important point for me. I just wanted to clarify.
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Does the belief that the omniscient, omnipotent Creater of the universe disapproves of Jello consumption qualify as a food superstition? I did not have any Jewish or Muslim friends growing up, so until I started cooking, I had no idea that there were people who thought god disapproved of jello (because it is derived from pork). I know some muslims believe that if they consume any haraam (forbidden) food, like Jello, that Allah will not listen to their prayers for 40 days.
I don't know too many Muslims who believe Jello is derived from pork. The question is the use of pork gelatin in Jello. I don't eat Jello and the product doesnt' interest me anyway, so I don't know if Jello is still made with pork gelatin or if it ever was.
Anyway, you're getting into religion which to some overlaps with superstition or is entirely superstition. But superstitions tend to be more random, whereas religion is neccessarily more organized... Religion isn't one of those things that can be dicussed with as much humour as superstitions can be. Well I can discuss religion with humour, but a public board wouldn't be my choice of venue.
In case you're wondering, I'm not religious at all.
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I'm piggybacking on this thread in the hopes that someone will know.
In alton's recent truffle episode, he always scalds the cream, pours it on top of the chocolate and let stand 3 minutes before stirring. I've never seen a ganache recipe reccomend this, is there a reason for this?
The method you describe is the one that I always use. It gives a chance for the chocolate to melt without "working" it too much with stirring. Once you start stirring all of the cream begins to cool more quickly, not so much because of the aeration but because the chocolate that is beginining to melt is incorporated throughot the batch of cream, reducing the overall temperature before all the chocolate has had a chance to melt. But if you let it sit for a few minutes before stirring, the cream on top of the chocolate that has already started melting should be hot enough to finish melting it all.
I could be totally off in my theory as to why this works
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Copycat doesn't bother me at all. Keller never copycats?
Actually when I saw the photos I was thinking of more of Asian influences.
I'm not convinced the citrus works in so many dishes. Even if the quality is great this time of year. But that's just my opinion and you know what opinions are often compared to...
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Years and years ago when I was taking courses at UCI (Post-structural theory and criticism, don't ask
) I ventured into Little Saigon. I'm sure it's changed alot since. We'll have to make it a weekend family outing. Any suggestions? We'll be taking the kids, is there a walking and eating area in Little Saigon? Another obstacle is that we don't eat pork.
P.S. Oh no on the Korean Drama series! Was it dubbed into Vietnamese?
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Thank you for the photos. Impressive presentation, sensual and layered flavors in almost every course. A fluid, painterly style of plating. As opposed to tight, structured and sculptural. It's looks well thought out, but not "cerebral" to point where there is too much refinement and reductivism.
There are few small things that seem a little repetitive. But not worth commenting on, lest I sound like a hair splitting asshole. I have to mention one thing though: Citrus Supremes, I counted three courses. Other fruits in other courses as well. The chef likes fruit.
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"If you want to bring on your period put a sprig of parsley inside your vagina for 12 hours - your period should start 24 hours later."
Hilarious!
Flat leaf or curly parsley?
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guppymo-
I'm in Los Angeles far from SFG and Orange County or even the SFV where there seem to more Vietnamese restaurants. The closest Vietnamese food near me is a French/Vietnamese place in Silverlake, some sandwich and snack shops in Chinatown, and Koreanized Pho noodle shops in Korea town.
I've been going to this one Vietnamese sandwich shop in Chinatown for about 8 years, about 2 years ago they put up an English languge menu. Up untill till then I thought I had two choices for sandwiches, pork or chicken.
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Stop teasing and taunting us! You must open a restaurant, near me of course.
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I am in the middle of cooking some dishes for tonight. I will have pictures to post soon. I am not a good writeer and also don't like to opinionate too much about various topics. I will let the pictures of the food I cook speak for themselves.
But for Touregsand, I think you already knew among all Asians, Vietnamese people eat the most fresh/raw herbs in their daily diet. We do eat alot of cooked, stir-fried, sauteed vegie but we also love dipping various mixture of herbs + lettuce in dipping sauce, also most of our soups, noodles soups require fresh herb/greens to accompany them.
Okie, back to cooking dinner. Hopefully I will have some pictures to post soon.
Koreans eat alot of fresh/raw herbs as well. Which is why I think that when I buy Vietnamese summer rolls for my parents, they just love them! And the fish sauce laden dipping sauce, yum! And of course the herbs and vegetables lightly cooked in Pho.
An Aunt of mine owns a restaurant in Korea, that serves a particular type of vegetarian Korean food that the old "yangbans" (landed gentry) consumed way back when . It's all about greens, herbs, rice and sauces. My husband initially compared it to rabbit food!
Looking forward to seeing photos of your dinner. Big kisses to you and your wife who loves kimchi chigae,
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Sorry all, for my unintentional rant. I guess in attempting to defend the fact that Vietnamese cuisine is superb and can stand alone without outside influence, my ire at the "perceived" Eurocentric view showed through. Mea culpa. (En tout cas, la cuisine Francaise n'est pas le seul du monde)
I love your rants! Don't stop papa Ben! No apologies from you are neccessary.
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Off topic, but I can't resist. Ben mentioned that China thought of Vietnam as a province a while back. Beware of the sleeping bear?
Given China's stance on Taiwan and the sizeable Chinese diaspora throughout Asia... should we all be a little worried? Back on topic. Vietnamese food bears no resemblance to Chinese food. I mean I go to Panda Express all the time and I don't see any similarities.
Guppymo- Can you tell us what the staple ingredients of Vietnamese cooking are?
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I don't recall mounting a vigorous argument for French influences in Vietnamese cooking. Nothing you've said counters my question that the influences were more in techniques than flavors or dishes. I also don't recall impying much or if ANY depth regarding French influences.
I'm most certainly not asking these questions from a Eurocentric point of view. Mostly my curiousity comes from having seen or heard of a few so called Vietnamese-French restaurants in the States with abhorrent names like "Le Colonial" and yes some of these
joints are owned by Vietnamese folks who like the Chinese or Koreans for that matter know a could business spin when they see one.
So really, the French influences are more talked about and glamourized
then reflected in the cuisine?BEN!!!
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I've made comparisons between French culture and various Asian cultures to my husband before. My husband is a certain French Chef of Algerian descent who posts on egullet. I'm using the word culture in a very broad sense sometimes interchangeably with weltanschauung. The comparisons that I've made aren't inch by inch or pound by pound. They have been more abstract. I'm struck more by the lack of linearity in France. In a sense it is softer, rounder than perhaps other European cultures. But like a coy and shrewd woman, it is not as supple or pliant as one might be teased into believing, nor is it as frustratingly impenetrable. French culture cannot be sliced into. An antithesis will not be directly argued about and then readily embraced to form a hasty synthesis. The complex whole is already believed to be harmonious. New elements are viewed not so much with caution or suspicion, but more "organically." There is a lack of force, appropriation or consumption. They are absorbed slowly through tiny pores over a period of time. "Sour" notes, or flavors as the case may be, are blended into subdued tones that do not disturb overall harmony.
The taking of time can be a good thing. Remember the tortoise and the hare? Not a perfect analogy here. But it's the one that comes to my little mind at the moment. In the culinary world I hear more thunder and see more lightening in say America or Spain right now than I do in France. But the history, the legacy, the future...I don't see French cusine hitting an aporia anytime soon.
Masa's
in California: Dining
Posted
The whole sauce thing is pretty funny. I think in America "too much sauce" became associated with lack of refinement maybe about 25 years ago, and this impression has never quite gone away. Whereas French chefs never went through this phase (of course French sauces have evolved, but I'll reserve more in depth discussion of the France forum) of fearing the amount of sauce on a plate.
Psst, American chefs, the secret is in the sauce!