MikeHartnett
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Posts posted by MikeHartnett
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It's delicious, if nothing else.
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Well, I assumed, apparently erroneously, that any style means just what it says. It's only been in the last couple of years that I've wanted boiled eggs when eating out, so I never put the matter to a test until recently. I don't feel "childish" eating a boiled egg. And why would you assume that any style doesn't include boiled eggs?
Frankly, I don't give a rat's ass why the restaurant won't make boiled eggs, but what bothers me is that the menu says ANY STYLE, and that's outright bullshit. How about saying something like "two eggs, scrambled or fried," and leave it at that if they won't do boiled, shirred, coddled, baked, etc.
Dude.
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Well, now, I am embarrassed. The title should be Korean Cookbook, not Thai although I am happy to have received the suggestions for the Thai books as well as that also intrigues me. I can no longer edit my entry so have written to a moderator to see if they can change the title of the post. Don't know what I was thinking.
Elsie
If it makes you feel any better, I apparently can't count to 3 - which is how many dishes you listed, not 2 as I said. But Korean is delicious too! Unfortunately I don't have any cookbook recommendations for this one.
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A few points:
-I'm confused because you said you really enjoyed 2 Korean-influenced dishes and then asked for a Thai cookbook.
-Most Thai food uses a lot of ingredients. They aren't complicated; it's just how they are. Often, many ingredients are combined in a paste or dressing, which doesn't create more work - just more flavor. I'd suggest trying recipes even if they have a "boatload" of ingredients before avoiding them for that reason.
-As far as cookbooks, David Thompson's Thai Food is the bible. Incredibly detailed and incredibly comprehensive. A fantastic, huge book. Andy Ricker's Pok Pok is also fantastic, and might be a better place to start.
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Miso mixed with honey makes a great ice cream topping.
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Steaks on the green egg.. Dry aged, super thick.
Ho-ly crap.
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I made the leeks and cut the bacon significantly, too. I used 2 medium-thick slices for the vinaigrette and 1 for crumbling on top. I didn't miss the extra.
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Oral culture tends to drift.....my people speak a Cajun french understood in Paris, but absolutely frowned upon. The pronunciation is suspect, we use the "wrong" words for certain things, the accent is awful to a Parisian ear. So what? It's an oral language--most native speakers of this dialect do not read or write in French; they're completely ignorant of French spelling. Many older speakers have limited English literacy as well. Do I correct an 80 year old native French speaking Houma Indian who says "plarine" instead of "praline"? She makes damn good pralines, whatever she calls them.Some of the most intuitive cooks I know are indeed illiterate. Oral culture is still culture.
And illiterate means unable to read or write. Not unable speak or pronounce. Most people in the world are illiterate. It doesn't mean they can't speak their own languages or create cultural artefacts.
That's clearly not what's being discussed in this thread, though. Someone who's on TV as an "expert" on food has the means to know better and continues to mispronounce words that they presumably hear others pronounce correctly on a regular basis, it displays something different than cultural drift.
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I love the diversity of pronunciation heard in the USA...regional accents are fascinating. How boring would this country be if we all sounded the same? I live in the land of my-nez (mayonnaise), erster (oyster), earl (oil), ax (ask), hawt (hart)--and those are just the English-ish "mis"pronunciations common in New Orleans. I won't even begin to list the Cajun English massacres (pronounced mah-sah-crey, by the way) I hear every day. We don't all sound the same or cook the same. "Correct" to whom? If the food tastes good, I don't care if the chef bends the language.
Completely agree (in large part because we live in more or less the same place, and disagreeing would force me never to say "earl" again). The thing that bugs me is not regional variation, but incorrectness due to ignorance. If you want to say "mask-are-poan" instead of mascarpone, be my guest. Just don't say "marsk-a-poan", because then you sound illiterate.
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I hear mispronunciations of Chinese food all the time. Even from supposed Chinese food experts. It isn't 'kung poe' chicken. It's gong bao ji ding, pronounced 'gong bow gee ding." While China has many dialects and pronunciations, I'm pretty certain nowhere is it pronounced "kung po".
Of course it's not "kung po". It's kung POW!
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Omelettes, Thai-style, with caramelized turnips and soy.
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I like Pederson's a lot. The right amount of smoke vs. sweetness, and my ideal texture - i.e., I can get it crispy while retaining some chew.
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Emily_R: Still waiting on sahmd to give some more specifics. These were really directed at Robirdstx.
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I'm feeling exceedingly lazy right now. Sorry. I've attached part of my wedding welcome booklet advising guests on where to eat and what to do. It leans toward more traditional, since that tends to be what visitors expect. But I'm happy to suggest less traditional stuff. For example, I highly recommend taking a trip to Bywater and visiting Booty's Street Food, Maurepas Foods, Satsuma Cafe, etc.
Please don't hesitate to ask if you're looking for something different.
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I skim as little as possible. Sometimes, it's clearly necessary. Sometimes it isn't. If I can get away with not doing it, I don't.
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sahmd and robirdstx, I'd be happy to provide some suggestions, but can you give a few more specifics on what you're looking for?
sahmd, high-end/low-end? Have you been to New Orleans before - and was there anywhere in particular you've liked?
Robirdstx, what are you looking for? Fancy dinners/not, traditional Nola food or just the best we have to offer?
I've almost given up answering questions like these because the answer is so dependent on what someone expects out of New Orleans. If you haven't been, or haven't been since Katrina, there are things happening here that you wouldn't expect. Do you want white tablecloth, sport coat, shrimp remoulade and fish amandine, or do you want progressive cocktails with creative cuisine that reflects where New Orleans is headed. Nothing wrong with either - your choice just leads to very different recommendations.
ETA: Oh, and Kim Shook's trip report is a great resource, too. One point of STRONG disagreement: La Divina's Gelato is much, much better than Sucre's. Sucre is style over substance.
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I discovered this thread because I'm looking for another ladle, this time in a material that won't scratch in interior of my pots, maybe nylon? What else is there? I'm not interested in plastic. Checked equipment reviews at Cook's Illustrated and ATK, and only found stainless steel ladles reviewed. Any one to definitely avoid? Any recommendations?
If you're afraid that metal will scratch your pots, and you don't want plastic (nylon is a plastic, btw), then all that's left is wood (or bamboo, which I guess technically isn't wood), right?
Well, I guess I'm ignorant about some materials. So, let me refine my request: I'd like a recommendation for a nylon ladle.
Is there a reason you'd like to avoid the rest of the plastics category with the exception of nylon?
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Seems like the real solution is to tell Toots to get up and buy herself some ouzo, since she's making the cake. Plus, who said you can only use the ouzo once? Just think - you and Toots can yell "opa!" and do some shots.
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I'm much more interested in whether the food tastes good than whether the onion is diced precisely.
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Indistinguishable. It's browned flour in fat; the degree of browning determines the flavor...it tastes the same when made in the microwave, too.How does roux made in the oven compare to traditional stirred roux?
I still maintain that roux should be stirred stove-top, if only for the beer it allows you to drink.
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Do you have a recipe for this? Sounds fantastic!Beef and butternut squash with pasilla-honey sauce – Seared beef chuck and fried chile paste simmered with chicken stock. Cubed butternut squash added about half-way through, and honey drizzled in at the end. Garnished with cilantro and served with diced white onion. Supremely popular.
MikeHartnett – Thanks! Recipe was adapted liberally from “seared lamb (or pork) in swarthy pasilla-honey sauce” in Rick Bayless Mexican Kitchen. The recipe pops up pretty readily on a search.
Awesome. Thanks!
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Beef and butternut squash with pasilla-honey sauce – Seared beef chuck and fried chile paste simmered with chicken stock. Cubed butternut squash added about half-way through, and honey drizzled in at the end. Garnished with cilantro and served with diced white onion. Supremely popular.
Do you have a recipe for this? Sounds fantastic!
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Thai curry.
Cooking from "Jerusalem: A Cookbook"
in Cooking
Posted
I'd say Jerusalem is more accessible for sure. It's not entirely traditional, but the traditional base means more common ingredients. That said, Plenty is one of my all time favorite cookbooks, and while the ingredient lists can be a bit crazy, they're worth it.