herp17

Going to Providence, RI next weekend for a convention Rhode Island Convention Center. What are the good cheap eats around the area? It can be within walking distance or driving. And it can be anything. From pizza to middle eastern. Any suggestions? What are the must go to eating places in Providence. Any suggestion would be greatly appreciated.

The place that was at rising sun that had a buffet is supposedly reopening and they had charcoal there. + Hey Herb, are you up for another Sid show on mon. We are gonna hit up some Korean places again. ← Is this true or a rumor? I missed that place greatly. Please let it be true.

First time there but didn't get a chance to real this thread. Now I wish I did. Imo, this place was just over-rated. Steak was good but not worth $40. More like $20. Wish we got sides or something else with it instead of just a steak.

Thanks for the info Jacob. I'll try that. And thanks Susan!!!

A couple of months ago I purchased a Dutch Oven. Was scared of it but I finally got the courage to season it. Does anybody have ideas of seasoning it? I found some websites but was wondering if anybody here got better ideas? Cheers

That's good to know that they only serve the pork shoulder at dinner time.

Actually, before Pig Daddy's, it was Boss Hog. A different owner. Frankly, I like Boss Hog better, but then they moved and Pig Daddy's took over. Oh well.

Thanks!

That's ashame. I remember watching a couple of episodes years ago. Just a month ago, I finally got a chance to read the book. I wish I can see the places he stayed in.

Is there a DVD of " The Cook's Tour"? Of all the shows when Bourdain was on the FOod Network somewhere? I try searching for it but didn't come up with anything? Anybody have any ideas? Links?

I remember eating this as a little kid. My dad would have bits of it chopped up to add to soup. I use to stand ther and just gobble it up before putting it into the soup. Not saying it's safe to eat uncook, I just did and didn't have any problems. Well, anyway, I would like to know too.

Hi Carolyn, The stew chicken we had was near the Cockscomb basin outside the wildlife preserve at a lodge ran by Mayan Indians (i think?). It was pretty much chicken slow cooks in a yellow stew type base served over rice. I believe the stew base was mostly water, carrots, celery, onions and spices. I know it's quite involved and needs a couple hours of cooking. But wanted to know if anybody has tried this or if anybody have good recipes for this dish. Thanks

Sure, I did one in my eG class, and it's in recipe gullet right here. You can click on the links in the recipe to see some step by step photos. regards, trillium ← Thanks Trillium! Just what I needed!

Hi everybody, Had stew chicken when I was in Belize a year ago. Incredible. Never had anything like it before. Does anybody know how to make it? Recipes?

Never heard out it either. But also on the same topic. Is there a general recipe for clams in black bean and garlic sauce? Just wanted to throw that in.

Thanks everybody. Made this on Sunday afternoon. Followed the basic directions and was able to successfully duplicate what I use to have when I was a little kid. Thanks! Didn't realized how easy it was. My parents always gave me the impression that it was impossible and laborous to make. Guess not.

Thanks everybody. I didn't mean to be a nag or a nusiance. Besides, I tend to screw things up a lot.

So what's the water and sugar amount? Is it one bag of flower with 4 quarts of water (guessing?)? And sugar? How many brown sugar blocks? I'm not much of a cook, actually more of a scientist. So I sort of need amounts and measurements.

Here's another question: Anybody have a good recipe for guk fa cha? Or flower tea? My parents made it everytime the season changed (or what it from spring to summer?). It's pretty much a tea with this packet of flowers and suger blocks boiled in water. Can be drank hot or cold. Suppose to be really good healthwise. Been thinking about making it but haven't got a clue on how to start. I don't even know what packet of assorted flowers to buy to make it out of? Anybody? Ah Leung?

Oh yeah? Fire away! I for one am anxiously waiting... ← Thanks Ah Leung! Greatly appreciate.

Wow, I'm glad that I posted this question. And I thought it was going to be a small questions with a quick answer. hzrt8w Yeah, you know exactly what I'm talking about. When I was a little kid, my parents would take us to places in chinatown, nyc to get curry beef or chicken. It looks rather simple but really really good. It's pretty much chicken or beef swimming in a thick yellow curry sauce with potatos, onions (yeah, those are important, I totally forgot), and sometimes peppers or carrots. Finally my dad just started to make it for dinner once a month or so. He sort of did it in a different way. He used the standard indian yellow curry for his singapore noodles. It mainly consist of chicken, onions, potatoes, carrots with this thick sauce with a strong curry aroma. And I think he alway used flour and water to make it thick instead of using coconut milk. It always turned into a stew type dish. We literally poured the sauce with giant pieces of chicken and vegetable into our rice bowl turning into oa soupy mess. Numerous times I repeated/attempted it but never got it right. I will have tot ry your recipe. And yes, we want pictures!!!!! Love this forum. Glad I joined. I have many more questions about cantonese cooking to bring back my childhood.

Can some one enlighten me about making curry beef or curry chicken? Cantonese style? I don't know if there's a difference or not between other currys. I grew up eating my dad's curry chicken with potatoes and carrots but can never replicate it exactly. It always taste like something is missing. Any suggestions or recipes?

I see they brought the lousy staff with them from Tifco's. That's just great. ← Well, here was the situation. When we first got there, two guys (not sure if they were waiters or friends of the place) came up and talked to us. They emphasized that everything was really hot and to be careful. When we were finally really to order, one of the guys took our order. So we figured that he would be our waiter for the night. After taking our order, he spent the rest of the night chatting with people near the cashier. Numerous times I try to flag him down to add an extra item but finally gave up. In place of him, was a nice friendly waitress bring out our food. But it was obvious that she and another waitress was serving the whole place. So two or three people were waiting tables while others were just chatting. I don't know if they are waiters or what. Again, I don't know what's going on but I'm giving them the benefit of the doubt. It's their first night, nothing is perfect on the first night. Also, again, the fish we ordered wasn't done. Everything else was good. And the fish was good once it came back to us done. And I do agree, the list of items is very impressive compared to Tasty house but they might need some time to get things straight and settle. I foresee numerous future visits to explore the menu.

Wow, didn't realized that. Well, it might be fun to try it. Thanks!

Seen bakala a couple times at the italian market in philly but never know what to do with it? How do you use it or cook with it? Any good recipes or suggestions? Thanks!