markemorse

BTW, here is a link to the shrimp and sage risotto recipe I mentioned.

I just did a quick review of the cooks and non-cooks I know, and 1) more of the good cooks are male, and 2) cooking skills seem to decrease as income level rises (among the men I know). FWIW (among my small sample).

Lately we've been trending towards quick Asian things: Thai soups (with shrimp for carnivores); actually bibimbap has been happening more and more around here, we've gotten pretty quick at it; Mara makes an amazing baked (non-Asian) "risotto" with arbrorio rice (shrimp and sage are the featured ingredients)...super easy and amazingly good...

Thank you very much miss rachel for not leaving me to the Google wilderness. I will drag my butt to the store for buttermilk directly.

Agghhh! Need. Biscuits. I haven't had a biscuit breakdown since I've been here, but this has done it I think. Hope I can make them, it'll be my first time...

Darwin's Nightmare and global ruin aside...did anyone ever come up with a tasty way to cook this? It's a fish that I see all the time here and avoid because I haven't found a cooking method I like. I love the Vietnamese catfish I buy, I find some tilapia to be OK, but I would rate this slightly below tilapia on my personal edibility scale. Any success stories are most welcome...

Has anyone tried Jim Beam's BBQ sauce? Admittedly I'm happy to see any BBQ sauce at all over here, but I thought this wasn't bad: no HFCS, not much other junky stuff.

This thread isn't dedicated to rendang, but there are a bunch of rendang photos (+ discussion) out here: Cooking with Cradle of Flavor.

FWIW, I've felt this as well...the attitude that eating without meat is inimical to truly appreciating/enjoying cooking and food, and specifically that a vegan approach to cooking and eating is some sort of hopeless endeavor from a taste/pleasure perspective.

I just made an Indonesian beef + coconut milk dish called rendang a couple of weeks ago and it took the meat 4 hours to become tender. Just to give you an outer bound... But it was totally worth the wait.

I just tasted a bowl of Chufi's erwtensoep, made by Chufi, and all I can say is: this is the recipe (think of the Castigliani brothers in Mulholland Drive)...this is the recipe. The big difference between this and every other bowl of snert I've had (and I've had, say...10 different versions) is the abundance of shredded pork, an absolutely key addition. Grreat.

I almost picked up some Cafix yesterday because I'd never seen it before (is this really a good reason to buy something?), but it was 6 euro, well over my impulse buy threshold. Guess I'll have to get some!

I just bought the first volume of this, Chinese Cuisine, secondhand...and it is exactly what I was looking for, Taiwanese bias or not. I must say, in comparing it to the Yan-Kit So book mentioned in my previous post, the recipes seem much more useful in the Wei Chuan book. On the other hand, the Yan-Kit So book is really packed with non-recipe background and history, so it's nice to have them both, but I'm certain that the Wei Chuan will get more kitchen use.

FWIW, thyme extract, or thymol as it's called on the label, is one of the main ingredients of OTC antiseptic mouthwash Listerine...

Hey David, sorry I missed this over the holidays....when are you coming, and do you know what part of town you're staying in?

Righto, that's the menu next time I get to Saigon. Yum. Thank you kindly! I'd like to order up one o' them deep-fried boneless duck thingies as well.... Thanks to all for a very entertaining week...great job, all!

Just out of curiosity, how much are you paying for your walnut oil? It's become a critical element in our cooking since moving to Europe, so of course I wanted to turn my parents on to it...but the same amount I buy over here for 2.50 was something like 9 dollars at a Fry's or Safeway (Phoenix-area chain megagrocers)...

It was hard to imagine what would sound like a good idea after last week's bounty, but that's the amazing thing about the foodblogs here, isn't it...there's always something unexpectedly fresh and undiscovered around the corner... BTW, if it's the book I'm thinking of, that German Cooking Today book on your bookshelf in the teaser pic has some of the most spectacularly unappetizing food photography I've ever seen! Am I thinking of the right book? ETA: here's hoping that it's not one of the cookbooks you've worked on....

Am I the only one having trouble parsing this sentence? ← And they all lived in the house that Jack built, or swallowed a spider, whichever applies I got so carried away by that gorgeous cornbread, I totally missed this. And I used to be SO good at those problems where the truth-tellers wore red hats. ← It's all so simple! All you folks need to do is apply some Pretzel Logic. While I tend not to be a fan of those persnickety logic problems, I do share with Sandy a love of the works of Messrs Becker and Fagen. Tangential but still food-related factoid: There's been an off-again on-again project kicking around for years among the on-line Steely Dan fandom to do a Steely-themed cookbook. In fact, I kinda promised the owner of that site that I would contribute something, a promise I really need to get off my butt and do something about one of these centuries ... so many websites, so little time ... ← To be honest, it was really the "and vice versa" that turned this logic problem into a veritable house of mirrors. Logically speaking. And if we were signing up for Steely Dan cooking items, I'd reserve red beans and rice (anyone know the song reference?)....

Am I the only one having trouble parsing this sentence?

Ooh! As a fellow DIY sobriety guy I think I know the answer to this one....especially if you're talking about drinking and weight loss...

hi miladyinsanity, nice one. i do think we can probably still help you with the first three things on your list once we know what 'hood you'll be in.... as for stroopwafels, I imagine Chufi should have the definitive word on this since I'm no expert...but if I were buying stroopwafels here, I'd: 1) get one pack of "textbook" stroopwafels, the ones you see everywhere. I enjoy Albert Heijn's just fine (they're the ubiquitous grocery chain in town). 2) go to a bakery like Lanskroon and buy some "homemade" ones. 3) go to the Albert Cuypmarkt and get a fresh hot one from the stroopwafel guy. all but the last should ship fine I think. BTW, i just checked out your blog(s), good reading there...

I have the same exact story from Jan 2007 in Little Havana, Miami. I was 100% sure that a very well-known Cuban diner had poisoned me (the timing made perfect sense, and the symptoms were harsh and unpleasant). To sum, it was hellish. And then my wife got the same thing the next day without having had any contact with the food in question, and though praying for death, I was glad I hadn't called the restaurant or anybody else to complain...

Thursday dinner maybe informal Moroccan, Algerian, or Turkish as a change of pace, scenery, fat content, etc.? Don't have any specific recs, but I'm sure someone does....

Maybe this is the konnyaku thread of which mizducky speaks?