insomniac
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Posts posted by insomniac
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v. gautam, I consider you the polymath of egullet...relish and learn from each and every one of your posts...
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So my Aussie friend told me about MUSK STICKS candy.
Its basically soft pink Twizzler shaped sticks of candy that taste like Jovan Musk perfume. Or an old ladys purse or Patchouli.
I strangely like them.
Is there musk flavoring for cakes and cookies in Australia?
Who likes Musk Sticks besides me?
I love musk sticks...
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Peter am enjoying your one way street but with no answers, blame it on the moonlight, blame it on the boogie...(sorry)
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lazy way but I just carefully lie paper towels on top of the stock til soaked with the fat, remove, discard, repeat til fat gone...
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IMO MS is like the eraser at the end of the pencil i.e a blank page....she can transform herself into any character she chooses to play...look forawrd to it...
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Using my BBQ as an outdoor fridge/freezer( of course this just pertains to Winter climates). I dont know why I never thought of that.
I used the boot (trunk) of the car for champagne at Christmas
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heh @ furry death traps....can totally relate....report up to yr usual irritatingly excellent standard Peter...
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Peter, memorable journal, hope there's more on the horizon (or even slightly below)....if you have to fly there CX could do with the pax (or cargo) revenue
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Saw this article posted on Yahoo.
http://news.yahoo.com/s/ap/20080927/ap_on_...te_rabbit_candy
I wonder how many of us ate these growing up. Just about all the Chinese kids I knew ate them.
oh no, our kids favourite candy.....wasn't it funny to watch the uninitiated try to peel the paper off! and when I told my son just now he said he ate a whole packet a month ago. He is now compiling a mental list of all the Chinese products with milk in them that he has eaten recently...and then he said, 'what about vitasoy?' ...duh
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Which reminds me, who has volunteered to forage?
or be the FDA tester person...
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a friend of mine in a similar situation loved home-made icecreams and sorbets....lots of egg yolks for protein (ice cream) , sugar and full fat cream to boost calorie intake, fresh fruit puree (sorbets) and she loved the coldness of the confections which she told me were very comforting...
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as a neutral in this discussion, being a mere sushi lover ,I find the arguments posed by locals/long term Japan residents to be more persuasive... to the others, a good effort with a stumble at the final hurdle...
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I was wondering if anyone's experimented with or heard about people using Perfumes and Fragrances as a part of cooking? I think it's an intriguing idea that could have promise.
I'm idly considering cooking up some Crepe Suzette and adding a whiff of flamed Hermes D'orange Vert tableside right before serving.
el Celler de Can Roca uses a cooking with perfume concept...we had a dessert that was based on the perfume 'Poison'...you could try googling their site for more info....
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And then there is the clientele. I have found it is mostly hung over people who DIDN’T get laid the night before, so they are extra bitchy. If they had picked someone up on Saturday night they would still be in bed…
Actually it's a time for me and my girlfriends who got seperated last night to get laid to talk over more food and alcohol. We commiserate over bloody mary's at how BAD the sex was or the problems the guy had finding his way around the female body. The viterol of your responce makes me wonder if you overheard us speaking about your ablities or lack of abilities perhaps?
Brunch isn't always leftover food. There are some places that do it right. There used to a hotel that did an extraordinary job at brunch. It was full of old time brunch items that I loved. Seeing snapper old gents in their suits and ladies in their sunday dresses and hats made my morning. Brunch in Thailand and Singapore but anything you find in the States to shame though. Eggs, bacon, pad thai, fiery curries... *sigh*
I think Alchemist's observations are unisex OFB
love brunch in HK at the Conrad on sundays....luxury
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Ok.... I've got one.....
When eating Ebi, where is the correct place to discard of the tail, onto your platter or onto the side of your soy plate?
There are no absolutely correct manners associated with this. Probably most people, including me, place the tail on the wooden tray, plate, or bamboo leaf on which the sushi was placed. The chef will replace the wooden tray, etc. with a new one.
Is it OK to eat it? I noticed Japanese people don't usually eat any part of a shrimp shell except the head (in tempura, especially). I often eat that part (I'm intentially refraining from writing that I "eat t***"), and I sometimes wonder if Japanese people think I'm weird.
I eat it too if it is crispy...
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Bell's Diner is excellent value and well worth the visit Phil....hope you'll agree...
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cheese in Mongolia....erk, and did you try the milk vodka called something like arki Peter? ...hard to love despite wishing to wash away the taste of the cheese..
, but back to BKK food -
hey Greystreet....look forward to more in your report, esp. the pix!
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Ah now you see, I'd have thought that cooking sweetbreads for longer would make them tougher but you're saying the opposite is true. I'll try it with the batch I have in the freezer. Though I do suspect as these organs shrink as lambs or calves mature that they must be best in spring. Makes sense dunnit?! I don’t really know but i can convince myself it has the ring of truth about it.
I did think that the longer cooking would ruin them but after sampling one or two early on, decided to keep them on the heat for a few mins longer...actually the outside is quite nice when its slighlty crunchy....I didn't know the organs shrank as the animal grew, I think your deductive powers are spot on...
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Simply beautiful food and photos Pille, makes me happy to see your stuff.
Here are my breakfasts over the weekend. First up Lamb Sweetbreads, Black Pudding, Egg & Bacon. The sweetbreads this month were a little small and tough. Do they have a season and is it coming to an end?
Next was a poached duck egg, black pudding again and assorted fried mushrooms:
hey PC, I have noticed the same thing with the sweetbreads lately so have taken to cooking them longer in a foaming butter/duck fat combo so that they crisp on the outside but are still creamy in the middle...
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I did have sweetbread a while ago however I'm not sure, and didn't ask, if it was thymus or pancreas, but it was prepared the same way and I'm guessing it must have been pancreas because of the size....I can only get the smaller thymus in England unfortunately...
ps. loved the gung share nam pla'ish dish you had as a snack Peter, my favourite, alas no fresh raw prawns here either, must wait until Oz...
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I've been wondering about eating slugs for years now. I've already fried and enjoyed green tomato hornworms, so why not these slimy pests, too? Makes sense to me. I'll have to try it and report back.
thanks chappie....look forward to hearing your research results...
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A friend has just asked me why we eat snails (with shell) but not slugs (no shell)...I have absolutely no idea......anyone?
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boringly repetitive Doc but your photography is outstanding for its clarity and composition, appreciate the time you have sacrificed to allow us to be participants on your trip....you must have sacrificed some enjoyment for us,... thanks...
Asparagus pee
in Food Traditions & Culture
Posted
just noticed this topic, I have heard it said that a certain club in London has a notice to members...
"Gentlemen are asked to refrain from urinating into the umbrella stands during the asparagus season"