
Pan
eGullet Society staff emeritus-
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Everything posted by Pan
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Is Bean Pie traditional in the South?
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No need to take durian from Canada to the US; it's on sale here. I could see a reason to smuggle durian from Malaysia or someplace else where it's fresh, though.
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AOL Time Warner Center. I'm sure you got much better values in Chinatown, albeit on produce that's not organic. Would you like to elaborate about the social scene at that huge Whole Foods? Is it a pickup joint of sorts? I'd ask whether shopping in Chinatown is also a social event, but I think the vendors are just too busy for there to really be much socializing, though I could be wrong.
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I ate well in Budapest -- often very well -- and loved my visit there. This was back in 1994, and they already had good ingredients then. So at least there, in those days, there was very good Hungarian food to be had. However, I haven't had the pleasure of visiting the countryside; the furthest I got from Budapest, other than when travelling to Budapest by train from Italy via Austria, was Szentendre.
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Did you do a site search for threads in the Cooking forum with "kids" in the title? I did, and came up with three other threads, including the one you would have been looking for: What Did You Cook for the Kids?
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Great interview; fascinating! Chef Santamaria is very eloquent. This seems to show a difference of philosophy with Adria' and the Molecular Gastronomy movement: But later, he also makes clear that he is open to using any cooking technique: So is he open to the possibility of using foams and airs, as long as he's using fresh, seasonal products and it's easy for the customer to recognize their contents? Another thought that comes to mind is that it's notable if Chef Santamaria doesn't use any frozen or ice-packed fish or seafood that wasn't caught the same day it's cooked. Is it really true that he never uses any shrimp that was caught the previous day? It seems more likely to me that the fish and seafood he uses was brought into port early the same morning on ships that may have been out to sea for a few days, but a bit of clarification would be welcome. I look forward to the second installment, and congratulations to Pedro and everyone involved in making this interview and this article possible.
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That's an interesting thought, and something I've never considered. When in the meal would you eat a cold cherry soup? Is it dessert, or for before the main course? ← In Hungary, to my knowledge and experience, it's traditional to treat cold fruit soups as the soup course of a meal, before the main dish, even though they're sweet. Strudels are great for breakfast, if you want to substitute for your Life cereal.
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They decided it's OK to import Sichuan peppercorns to the US if they're heat treated. I wish we could get good mangosteens in New York. I miss them.
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I'm always amused when I'm provided with a straw for my ice water in my local diner. Straws have their place, for example for bubble tea. I'm not anti-straw, but use them sparingly. Right now, I'm drinking some iced tea with a straw. Yep, it's takeout from my local diner.
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I don't think curry powder is used much in Malaysia, but I could be wrong. I'm sure some of our Malaysian members will clarify.
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I'm 40, and I like bubble tea. (We've had at least one other thread about it, too, though I'm not looking for it right now.) At first, I didn't like the tapioca balls, either. There's one place in Flushing, Queens, that makes white, sweetened tapioca balls that are excellent, but I came to terms with the non-sweet black ones that are sort of starchy and slippery in a funny kind of way. I just figure, when else does someone my age get to play with their food or drink?
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Melissa, I'm enjoying this so far. You might consider making a Hungarian-style Cold Cherry Soup with the sour cherries; it's a great summer soup, so refreshing. Another great Hungarian option is sour cherry strudel, my favorite flavor! Congratulations on getting jobs at the same university! Do either of you have the chance to refer to food in class? As a musician, I do, for example when discussing certain types of harmonies as being like fragrant herbs and spices in food -- lovely, but best to avoid overusing and treat as special.
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The Baudelaire quote is beautiful, and I don't think someone who died in 1867 could have been a Fascist.
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It's not even that easy in art. Many famous authorities have been fooled by excellent fakes over the centuries. But I agree completely with the thrust of your argument.
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OK, I'll start one. Herewith, the Timorese cuisine thread.
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It is most definitely "bun" [...] ← In what part of France? [Edited to add: All bets are off if it's Quebec. ]
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Should we have a thread on Timorese cuisine next? (No, unfortunately, I have no knowledge about it.)
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Almass, I happen to dislike salt on nuts, period, and always get unsalted nuts. I also think that unsalted nuts, if roasted well, do end up dry and have a good texture. I'll consider pan-roasting on the stovetop, though.
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I envy you for having had the chance to live in La Reunion. The first summer I spent in Nice (1992), I went a few times to a classy La Reunion-style restaurant that served a unique and fantastic type of fusion cuisine. Can you compare the taste of the rhums agricoles from La Reunion to those from the Caribbean?
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Agreed. The authentic Rossini manuscript and the authentic paintings each have a specific, unique author. In that sense, we could talk about an authentic recipe by a specific chef, but many recipes are more comparable to folk music or folk art than music manuscripts or art attributed to specific authors that can be authenticated.
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That sounds right to me. Each style of chili could be authentic or not.
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I only wish paintings were timeless. Unfortunately, when the "restorers" get through with them... ...but that's not about food. I basically agree with your point of view and also Almass's and Adam's, et al. It's all about expectations. I can accept something if it's not what I expect but equally good, but it would be safer for the restaurant not to set me up to expect something very particular, especially if I'm intimately familiar with the cuisine (e.g., Malaysian food). Ultimately, though, it's all about the food, by any other name.
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Wow, I wish I could have that for dinner tonight!!! I see others have addressed the quality of Italian restaurants in Grenoble, but I'll also point out that there's lots of terrible pizza available in northern Italy. (I'm actually thinking specifically of Tuscany, where I've spent a fair amount of time, not places further north than that, as I haven't been further north in Italy than Tuscany, Umbria, and a brief visit to a part of the Marche right near Umbria. However, I love Tuscan focaccia.)
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I like to get mineral water in Europe, because it's part of the experience and I like reading the labels showing the amounts of all the different ions. Plus, some places have bad-tasting tap water. In France, I found Volvic really cheap and pretty uninteresting and preferred Vittel, among others. Probably the most interesting mineral water I've had was a naturally lightly carbonated one from the slopes of Mt. Vesuvius, which was available in Campagna. I also recall liking a mineral water from Nocera Umbra in Umbria. In New York, I almost never purchase bottled water, and no, I don't think it's nearly worth the money compared with tap water (filtered or unfiltered). If I lived in Santa Barbara, where the artesian well water tastes horrendous, I'd undoubtedly live on bottled water.