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Everything posted by beanboy

  1. We just had some carryout from a place here in Chicago, USA. One of the dishes we had was Pad Hed Poa which was described as 'Stir-fried black pearl mushroom and ground pork cooked with chili paste'. We enjoyed it quite a bit--the pork was cooked to the point where it almost became a grain/accompaniment to the Mushrooms, which were probably reconstituted dried funghi. To a certain extent they resembled black olives in size and shape with a nice earthy crunch to them. I've searched for more information on 'black pearl mushroom' and have hit a blank wall. I'd appreciate any info on the mushrooms--perhaps a different more common name, or at least a description of some sort. If you think they might be fairly easily found in the States, please point me in that direction. Also, any notes on the dish as a whole--what it is, traditionally, would be helpful in recreating it.
  2. Perhaps framboise liqueur with your rhubarb. I've used Frangelico in a white chocolate, hazlenut gelato. What other flavors did you have in mind?
  3. I'll join in congratulating you on scoring seats @ Schwa. I'm surprised nobody has recommended either Blackbird or Avec. You seem to be in for a good time, regardless. If you want to slum it at lunch and have transportation, you could do worse than Hot Doug's.
  4. I just finished "Goat Song: A Seasonal Life. A Short History of Herding and the Art of Making Cheese" by Brad Kessler Highly recommended. Though I sometimes got bogged down in the author's overuse (to my taste) of flowery poetry/prose, this book is filled with wonderful anecdotes of goat-rearing, farming and cheese making. An inspiring look at life itself. Brad Kessler is good natured, witty and not afraid to call things what they are.
  5. While I've enjoyed some of the programs so far, I suspect there may be a language barrier of sorts. Most shows seem to have been produced in Canada or the UK. I was watching a baking show yesterday and while the host (I hesitate to call her a 'chef') duly noted the measurements in grams (as opposed to ounces) she neglected to note when placing a tart tatin in the oven to cook at 200 degrees, that it was Centigrade, rather than Fahrenheit. This could lead to, at the very least, frustration on the part of folks who weren't really paying attention.
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