coquus

all fantastic, but one question, where is the SPAM?

the question I ask myself is what do the chinese use the pork skin for, and the answer I came up with. . .soup, if you render the pork fat by simmering in water you obtain a large amount of gelatinous broth, not particularly flavorful, but very gelatinous, plus a large amount of fat which is easily removed from the top after cooling.

I have just been making some salami from Aidell's book, he says 80/20 for that. For fresh sausage, I believe, he recommends a slightly higher fat content, 70/30? And a pork butt is also a pork shoulder, and the acutal gluteus maximus belongs to the ham.

nice review doc, keep up the good work. my boss and I recently visited Tempo in Buffalo, it's a nice new space there, i had a great meal there aside from minor serving errors (they asked for a temp. on my asiago stuffed veal chop with rapini and mushroom risotto). and one of the party was slightly disappointed with their risotto as someone overlooked it's lack of salt. everything else we got was pretty well executed, the portions were large, and they had some exceptionally good oysters for this part of the world, which i found matched well with the agro-dolce bread dip as well as the cucumber mignionette . got to have some hot sauce with oysters. of course it was all slightly muted because the night before (Nov. 7th) i had had no match, for which there is. . .ahem. . .no match. overall, i would bet that it will continue to be a nice solid eating place on a Tuesday evening. did i just break any rules for us restaurant people, sorry if i did, but at least they aren't local to me.

nice inferno, infernoo. I looked into this too for my house, the restaurant supply said to try the chinese food joint, they might be able to hook me up somehow, all that the supply store sold were these big stock pot stand alone burners, which would probably be high enough btu, but not concetrated enough, and about $1000, which was more that I was willing to pay for a stove, though the induction Kenmore at $1500 makes me second guess my Kitchen Aid close out model. I saw that Thompson (Thai Food) guy had some nice burners in his restaurant (Sidney?) that had a nice removable insert for his round bottomed woks. That was bad ass. Anyway, propers to you, now we expect full reports of anything and everything attempted.

As long as this fall means Nov. 7th-Dec. 21st you should be golden, she's taken a much deserved vacation 56, I found out yesterday.

Actually Wein, or Wien I'm not sure, Weiner would be a person from Vienna, I think. The sausages in Vienna paled in comparison to Graz where I stayed for a few weeks.

In Austria, they have some kick ass dogs, and you get two linked together with one order with a really good white bread called semmel for like two or three bucks. I must admit I had the cheese sausage more often than not however, so I can't remember if they served the franks with or without the freshly grated horseradish as well as the german mustard.

Thank you for your response DeVeaux, I'll have to check it out sometime.

Dude, I like hot dogs as much as the next guy, but this is ridiculous. Nah, Sahlen's are good dogs, much like real frankfurthers than anything else I have had in the states, which, I'll admit, isn't very much as per many disappointments. They would be better with a natural casing however. Oh, and it's Loganberry juice, I think, what you said sounds more like a real berry, but I have always said Logan and never Longen.

But he's not serving all that meat he cooks to himself. Somewhere along the line it became civilized to not have to slaughter your own meat in case you haven't noticed. I hate how somewhere along the line Tony and lots of other chefs become the sounding board for all the pissed off vegetarians who have worn out the ears of all their meat consuming friends and family so go for the next likely target. Somehow the butcher doesn't pay nearly as much hell for it, or the farmer, or the corporations who anonamously push meat. It not the fault of the chef for peoples choices, on the flipside however it's laudable when chefs come out in support for healthy eating as well as good mental practises, like meat eaters having the experience of taking a life. Now, this was the best show yet, esp. because much of the food that he ate seemed to please him greatly, well maybe not the fermented shrimp paste on toast. He also went out of his way to get their tribal tatoo, yeah it looked cool, but has that been done on a travel show before?

That's perfect. Hey, I always get beans, greens and ribs, plus sweet tea to drink and seeing you're coming so far, I'd get double greens, but everything is good, even dessert I'm told, ha ha :sated:.

No problem, I just heard about it last week, and figured the greater foodie public needed to know. I went. Ate the whole plate by myself whilst watching Lidia and Jacques on PBS. Took some to my friends to split and they were still full. Phaelon, 3 hours is rough to travel for one meal, if you're in town she's open every day but Wed., however call first because she sometimes takes vacations for a week or three usually around this time of year, or in deep winter as well and she has one scheduled for next week.

For any upstaters, Ola Mae is having a tasting menu this Saturday from 2-8pm if anyone is interested, I'll try to get there before work at two. She is has plans for about fifteen dishes all for a single price, and she says she will let you split it if you don't have a huge appetite. Seriously good food southern food appreciators only please.

It's good to see people keep coming back to the show, another classic episode this week (Vietnam), and I'm looking forward to Malaysia. And hats off to Blues Explosion's NO Reservations theme, I really look forward to hearing that.

Dude, I so had him figured out!

I can't believe you've never had Soon Doo Boo and Kalbi Tang before Tony, and you're from Jersey, I suppose you must have gotten out before the Korean invasion? Disagree on screen Korean saying that her particularities about her food will keep them pure however, YOU WILL BE ASSIMILATED, it doesn't have to be bad for anyone involved, you or I(egg), but YOU WILL BE ASSIMILATED. The show was the best so far, then France, then Iceland. All awesome to the nth degree.

Terra-that is because those of us who live out in the sticks know how to do things for ourselves when we can't find them nearby, and for that we got tools, lotsa tools, sometimes more than we can handle, or we forget what we used them for .

This years scores, a nice dexter-russell wooden handle bread knife and a couple of calphalon pots with bumpy bottoms? with lids 4"&6", a glass flour containter which matched the other two I have for a total of about five bucks. I don't even want to get into the book scores I have made. Good stories all.

Alas, I know nothing of his food but what I see. The man can chop and he can debone a chicken in fifteen seconds with his cleaver. Arron good job, you have to like a tie buddy, you had the chairman scared back home in Japan, so he sent Morimoto at you and you smacked him up a bit.

One of the things that I always like about Tony's stuff is he always gives the little guy his fifteen minutes. Like with the fermented shark chef that had to go home early. It's really interesting to me to see this kind of perspective in a travel show, so let's all think of what's already out there when criticizing Tony, and not to some trumped up version of what we would do with the show. He's really to be commended for doing this, but who knows, maybe I just haven't cared much about the Travel Channel before this.

Those look beautiful, a little wormy, but otherwise beautiful. I wish we could trade for a day or two.

*more rant Buffalo Wings only come with the Blue Cheese Dressing, not Ranch, and yes, carrots are welcome with the celery. I'll recap, Frank's Red Hot+ButterIt, cook wings at least until they float, toss wings in sauce and serve with blue cheese dressing (with nice blue cheese chunks, mostly mayonnaise) and celery. Now, tell me, how can you mess that up? Well, trust me NYC you're not alone, I rarely have had BW outside of Western New York that taste remotely like the real thing.

How can anyone f*ck up Buffalo Wings. Franks Red Hot and ButterIt, maybe some tabasco, garlic powder, celery salt thrown in the mix, you can't possibly screw it up. I disagree with anyone saying that anything else classifies as a Buffalo Wing, I would even go so far as to say that Breaded Wings of the Hooter's variety are more Buffalo than some sweet/hoisin/bbq/whatever nonsense anyone in NYC is pushing as Buffalo Wings. You want a recipe, two cups Frank's, one cup Tabasco, or if you prefer 1/4 cup cayenne, one gallon Butter it, 1/4 cup celery salt, 1/2 cup garlic powder, more chile if you need to, toss liberally with your deep fried chicken wings (fully cooked for us bone gnawers), and serve. Do not fake the Buffalo Wing. Disclaimer, I have no recipe to quote from it's all up here, if it don't taste right I cannot be held responsible.

As far as Flay goes, I would let him cook for me any day over the other three. I like his food, it's not soutwest though. I thought he lost this battle, how can he plate four main dishes and call it a meal, plus heavy coconut soup? I thought that Lang's dishes were better looking like everyone else here, his chicken all looked well cooked as well, not so Flay. Why don't they just put Martin Yan up there every week, or Jeffery Steingarten, like the little Japanese lady, Ahiro Koshi, culinary food critic, or whatever her name was. Oprah's personal chef has got to go, Morrocca can stay at least he's intelligent.