[Vietnamese Food]

I just stumbled onto this topic today, and I LOVE IT!!!! Everyone's pictures look so great - it's very inspiring for me to start taking my own pics... do people have any tricks with lighting so that it look right?

I was in Hanoi for a very short time a while ago, and ever since, I dream of Bun Cha... our last day there, my wife and I almost missed our plane while walking around looking for it!!

I have found a vague faxsimile to it in a Vietnamese rest. in Chinatown in my home town of NYC - but they don't do the grilled pork patty - they just do the grilled slices of pork...

I'd love to do the real thing at home, but don't really know where to start - I'd assume the basic ingredients for the patties were ground pork shoulder, ginger, shallot, herbs, but I'm really just guessing here... does anyone know??

Also, I'm sure the grilled slices were marinated - any clues?

Is the "broth" for bun cha similar to nuoc cham? Unfortunately, my flavor memory is getting hazier by the day... I'd know it if I tasted it, but it's getting harder and harder to remember the flavor and just make it from scratch....

Any help would be SOOOOO appreciated!

[Fried Chicken: Cook-Off 5]

I've found that a great fried chicken comes out if you cook it sous-vide first - without the breading of course.... I've tried with and without the buttermilk soak, then cook to 140F (hold for an extra 40 min or so once core temp is reached to pasteurize) then shock in an ice bath and keep in the refrig... will keep in the vacuum bag for up to a week with no problems (potentially even longer, but I've never tried it - but certainly up to 6 days with no fear of botulism)... I find that you don't need to cook extra long time to tenderize unless you're using a rooster haha... I find almost any chicken cooked to 140 (the dark meat is still slightly rare - but safe) is tender and juicy.

When ready to serve, remove from the bag, do the whole dredging, etc. and fry (I've found 375-380 works pretty good) until golden... since the chicken is starting from 34-37 degrees (I keep my refrig. cold), it comes out perfectly cooked and juicy while the coating is crisp.

If you try it, let me know how it works out!

Ken

[Foam Making - equipment assistance required]

I just recently got a great deal on an ISI Thermo whip (good for making hot foams - and is insulated - will keep hot liquids hot for 3 hours, or cold liquids cold for 8) on ebay for about $80....

With this whipper, you need to use the Nitrous cartidges, not the CO2 ones... just make sure you get the "cream chargers" not the "soda chargers"... you can get great deals on Ebay for those too....

To make hot foams, rather than adding a bit of gelatin, it is best to use a bit of Agar Agar (available in most Chinatowns, or online) - it holds its shape best when hot... Just add a knife tip or so to a couple of cups of liquid, and bring to a boil... then add to the Thermo Whip and you're ready to go...

[L'Assiette Champenois - Lallement -near Reims]

I also enjoyed L'Assiette Champenoise on my last trip to the Champagne region... we had a similar course to your scallop course, but it was with langoustine 3 ways on 3 different plates....

At the time, August 2006, I had thought that they were deserving of more than their 1 star Michelin ranking... they did many interesting things with products being used in a study - different sauces, cooking techniques, etc..., and had an excellent cheese cart - one of the better Pont L'Eveque I've had...

Another great experience in that area is Chateau Les Crayeres in Reims... it is a wonderful place to stay, and the dining experience is out of this world... the service there was some of the best I've seen anywhere, with excellent, interesting food...