Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
markemorse

eGfoodblog: markemorse

Recommended Posts

Let me add my own kudos on your writing style.  Do you do write lyrics, or just music?

Warning:  I will probably pester you throughout, as I am about to do below, for translations.  Dutch and English may be similar, but they're not identical.

OK, what did I eat?

[...something with lentils and a cousin of the Scotch bonnet...yum!]

Moksi meti literally means "mixed meats", and can be served with up to 4 meats: most typically it's cha siu, fa chong (or fa tsong), fo lam, and sometimes Peking duck.  Sounds pretty Chinese. Except it's on a baguette, with pickles. And the sauce that's been slathered on the baguette here is another habanero/adjoema-based Java-style sambal. Not anywhere near as lethal as the bara relish, it's a very subtle, smoky heat that builds slowly but never burns you out. The fresh pickles, lightly dressed with vinegar and allspice, help keep things running cool.

gallery_28661_4926_12141.jpg

[....]

The meat in the photo looks to me for all the world like barbecued brisket -- there's that pink smoke ring around the edge. But the only term above that I recognize is "Peking duck," and this certainly isn't that. What are chia siu, fa chong/tsong, and fo lam? Are any of them slow-smoked? And which of these is pictured here?

I think I can answer this on his behalf - the meat in the photo is char siu, or roasted pork. The marinade includes sugar or honey. Red food colouring is sometimes used, hence the pinkish-reddish ring around the edge. Char siu (or cha shao in Chinese) is one of the popular roasted meats in southern China, Hong Kong and Singapore, together with roasted goose, roast pork belly, etc.

Mmmmm!

Share this post


Link to post
Share on other sites

Aw, crikey. I just had that awesome experience where you spend 15 minutes writing a post, carefully choosing your words just so, and then you somehow accidentally close your browser b/c you've turned off the message that helpfully reminds you: "are you sure you want to close all these browser windows?", etc. etc. etc.

Let me add my own kudos on your writing style.  Do you do write lyrics, or just music?

Thanks for the kudos, Sandy...I should clarify about the music: I was using the word "alternative" slightly ironically (but literally) above...what we're involved with is probably most easily filed under avant-garde or experimental music, for better or for worse. Amsterdam's challenging, historically important, and currently creative underground music scene is one of the primary reasons we moved here....our particular pocket is interested in post-jazz improvisation in general, with a healthy dose of minimalism and drone, hopefully without being anywhere near as up its own ass as this description makes it sound, but yeah...further elaboration will definitely require some excessive non-food geekery...I'll just post some links for further listening and reading when I get around to talking about "what we do for a living". But to answer your question, no I don't write any lyrics (that don't suck).

Warning:  I will probably pester you throughout, as I am about to do below, for translations.  Dutch and English may be similar, but they're not identical.

Warning: I have been consciously underexplaining and undertranslating food terms for the sake of keeping things moving and not including redundant info. Please continue to stop me or pester as soon as there's something that needs more light shed upon it.

The meat in the photo looks to me for all the world like barbecued brisket -- there's that pink smoke ring around the edge.  But the only term above that I recognize is "Peking duck," and this certainly isn't that.  What are chia siu, fa chong/tsong, and fo lam? Are any of them slow-smoked?  And which of these is pictured here?

Thanks Makan King! Yes, this is char siu, slow roasted pork with a serious 5-spice flavor, balanced by the richness of the meat and the honey or sugar in the marinade. I believe that the "smoke ring" is actually the result of a little food coloring in a long marinade. This meat is really really an ideal pairing with the lightly pickled cucumbers served on the sandwich.

As for the rest, you already know fa chong: it's the chicken sausage that I had for breakfast, glazed with maple syrup (there was not any on my moksi meti sandwich, however).

Fo lam is a bit tough to find information on...it seems to be a Cantonese spit-roasted piglet, maybe with an oyster sauce element? If anyone can shed any light on this, fire away.


Edited by markemorse (log)

Share this post


Link to post
Share on other sites
After some quick internet research, it looks like cocoyam is, or is at least closely related to, taro. I'm assuming the two would be interchangeable? If so, it should be easy to find in most Asian markets.

Thanks for the research, Mukki...I thought this for awhile as well. They are absolutely related, but I'm not convinced that they're exactly the same thing. If they're not the same thing, I do think taro would probably be an at least interesting and potentially appropriate substitute.

Here is another expat American in Amsterdam writing intelligently about pom from a more Jewish perspective. She may appear in this blog later this week.


Edited by markemorse (log)

Share this post


Link to post
Share on other sites
This is off to a fun start, Mark.  You seem to like lots of the same kinds of foods I do, only you can get them and I can't, so I'm totally jealous.  And I think you win the prize for "most unusual living arrangement by a blogger."

I'll be visiting Chufi later this year, and you can bet I'm coming to your neighborhood sometime to eat!

Thanks Abra, and just give a holler if there's something I can send you...I definitely now take my access to Indonesian ingredients completely for granted....and do give a(nother) holler when you get to town!


Edited by markemorse (log)

Share this post


Link to post
Share on other sites
What about chiles? 

Yes! And no. One of the most interesting things about the Indische kitchen is the use of Caribbean chiles (with their very distinctive flavor profile) in a very Asian cuisine. I think it works really really well, and it's definitely something I hadn't tasted much of before I got here. Maybe occasionally some Jamaican food would approach these kinds of flavors, but this cooking is clearly more deeply entrenched in Asian territory.

Did you mention why you ended up in Amsterdam? 

I didn't....I will.

And I've asked this before to other expat bloggers, as an expat, what foods do you miss the most from the US? 

This changes all the time, but most recently I've started to realize that I really miss Georgia food. Buttermilk biscuits. Chicken-fried things. Mrs. Winners. BBQ. Waffle House. Cornmeal in general. Pecans. Peaches.

hot Krispy Kremes. BBQ some more.

I make catfish about once a week here, and every week it seems to get more and more Southern...maybe I'll do that for lunch today.

I also miss Mexican and Southwestern food dearly dearly dearly, I'll probably talk about that a bit more later...but my mom lives in Phoenix and sends me lots of chiles and assorted other supplies (tomatillos), so I cook in this style rather often.

(I guessed it was you partly because of your location, but also because I remembered you really liked different ethnic foods, though I wasn't certain.  But when I saw you were reading the topic when I posted my guess, but didn't deny that you were the blogger, I knew for certain it was you!  :biggrin: )

Yeah, you got me...I was there when you guessed it, and I was like "oh shit"! :raz: I was trapped. Great guess, though! :smile:


Edited by markemorse (log)

Share this post


Link to post
Share on other sites
So your legal squat has a performance space-cum-restaurant on the street floor?  Is that the space labeled "keuken" on the doorbells?

"Keuken" actually rings a bell in the kitchen. On nights when there's only music (and no restaurant), this bell would not be hearable, so the "Zaal 100" bell rings in the music spaces. Zaal 100 is the name of the music venue on the ground floor (website here). If you follow this link, it takes you to a sign that says they're closed for the summer (and maybe to put the flowers out? Chufi...colloquiallism?), but will reopen in September.

There's a weekly Tuesday night "Jazzcafe" (again, ever-so-slightly ironic...free jazz is the base from which these sessions are built) that is webcast, you'll need a torrent player, but months from now should anyone stumble across this post on a Tuesday afternoon (USA time), here's the link for the webcast.


Edited by markemorse (log)

Share this post


Link to post
Share on other sites

ETA: post removed due to its sheer dumbness content.


Edited by markemorse (log)

Share this post


Link to post
Share on other sites

Insomnia Boy is hopefully going back to sleep for a little bit right now, but he's trying to decide between chicken Achar (kind of a sour Indian chicken preparation) and cornmeal-dusted catfish with pecans for lunch....any preferences?


Edited by markemorse (log)

Share this post


Link to post
Share on other sites
Chufi   
Insomnia Boy is hopefully going back to sleep for a little bit right now, but he's trying to decide between chicken Achar (kind of a sour Indian chicken preparation) and cornmeal-dusted catfish with pecans for lunch....any preferences?

I vote for catfish with pecans.

If you go back to sleep, I can get back to work, without checking your blog for updates every 10 minutes :laugh:

Share this post


Link to post
Share on other sites
sharonb   

This is fascinating; so close to my adopted country, yet so drastically different (except the cheeses!).

One question again about the term "keuken" - is it possible it's like the French word "cuisine" which means both "kitchen" and "cooking"? (I.e. "J'installe une nouvelle cuisine" and "J'aime la cuisine chinoise"?)


Edited by sharonb (log)

Share this post


Link to post
Share on other sites
This is fascinating; so close to my adopted country, yet so drastically different (except the cheeses!).

One question again about the term "keuken" - is it possible it's like the French word "cuisine" which means both "kitchen" and "cooking"? (I.e. "J'installe une nouvelle cuisine" and "J'aime la cuisine chinoise"?)

Hey Sharon, I think that's pretty correct, or at least that's my understanding of it. Maybe Chufi can confirm or deny.

Share this post


Link to post
Share on other sites
Chufi   
This is fascinating; so close to my adopted country, yet so drastically different (except the cheeses!).

One question again about the term "keuken" - is it possible it's like the French word "cuisine" which means both "kitchen" and "cooking"? (I.e. "J'installe une nouvelle cuisine" and "J'aime la cuisine chinoise"?)

Hey Sharon, I think that's pretty correct, or at least that's my understanding of it. Maybe Chufi can confirm or deny.

I can confirm this.

Share this post


Link to post
Share on other sites

OK, sleep achieved!

Time to start thinking about food.

+++

In the meantime, here are the requisite pet photos. We have two calico sisters, Macka (pronounced Motch-ka, it's Croatian for "cat"), and Jo3n. Here are their baby pictures:

Macka:

gallery_28661_4926_7370.jpg

Jo3n:

gallery_28661_4926_13167.jpg

Such pensive fuzz bombs. We'll check out their grownup pictures after lunch.


Edited by markemorse (log)

Share this post


Link to post
Share on other sites
Shelby   
OK, sleep achieved!

Time to start thinking about food.

I vote for the catfish.

Share this post


Link to post
Share on other sites

Catfish is defrosting, looking more and more like dinner instead of lunch.

Mara has returned, and she came bearing sandwich fixins from the Turkish guys:

gallery_28661_4926_1800.jpg

Share this post


Link to post
Share on other sites

I guess that means basically tomatoes and fresh bread.

gallery_28661_4926_2196.jpg

But she makes a really exceptional tomato sandwich, and from her I've learned that there are three things that can make it great even if your tomatoes are not worldbeating:

And those things are:

A healthy dose of good mayo....

gallery_28661_4926_12224.jpg

gallery_28661_4926_1963.jpg

salt on your tomatoes...

gallery_28661_4926_5105.jpg

and a significant amount of freshly cracked pepper.

gallery_28661_4926_2207.jpg

+++

gallery_28661_4926_18257.jpg


Edited by markemorse (log)

Share this post


Link to post
Share on other sites

A change of plans may be afoot: some friends who are out of town for the summer had a vacation renter who bailed on them and now they need someone to feed their cats. Since it's on the other side of town and not incredibly convenient to pop in a couple times a day, one of us may go live over there for a couple days, they've got an amazing LP collection and it's a nice apartment...I'll decide by tonight or so.

Nonetheless, catfish for dinner after I run some errands.


Edited by markemorse (log)

Share this post


Link to post
Share on other sites

Since you've been doing a bang-up job with the educational part of your blog, and with answering questions, I'm going to guess you simply didn't see this one in my last post:

Isn't ketjap the sauce that mutated into what we Anglo-Americans call ketchup? My recollection is that the original sauce is thinner than the thick seasoned tomato sauce we eat. Is this sauce also made from tomatoes?

Also, is this sauce Indian or Indonesian in origin? (I think it originated in one of those two places.)

Since you prepared a tomato sandwich immediately upthread, I'd like to turn you on to a little twist I recently discovered that I think you might like.

One evening on the way home from work (via 69th Street Terminal), I stopped in the H-Mart in Upper Darby to pick up some veggies and ended up buying a container of store-made Korean chili sauce on impulse. The easiest way to describe the Korean variety is as what Vietnamese sriracha might taste like if a touch of corn syrup (as found in American "chili sauce") were added to it. I found the combination of sweetness and heat appealing.

In the course of trying to figure out things to do with it, I mixed in a little of this (about a teaspoon) with about a half cup of Hellmann's canola mayonnaise.

The whole of this condiment is definitely greater than the sum of its parts. You can easily vary the spiciness by adjusting the chili sauce-to-mayo ratio. It's great on fresh, ripe Jersey or Lancaster County tomatoes, and I can't imagine it would be any less delicious on the varieties available in the Netherlands. Given Amsterdam's modern-day polyglot population, I can't imagine your not being able to find Korean chili sauce somewhere in your vicinity.

Next time, I plan on making my own mayo with this mixed in.

Share this post


Link to post
Share on other sites

Hey Sandy, I did see your ketjap question, AND answer it, but it was lost in The Great Post Loss when I inadvertently closed my browser this morning. I'll definitely re-answer it at some point (because it's important), hopefully tonight!

The short answer is yes, ketchup came from ketjap....but it's a pretty long answer, done right...


Edited by markemorse (log)

Share this post


Link to post
Share on other sites

gallery_28661_4926_12224.jpg

I mentioned EuroShopper mayonnaise during my fridge excavation...it's really my favorite store-bought mayo of all time. I used to be a Hellman's man, but I really can't eat it anymore, the kind of airy texture freaks me out and I don't love the taste of their soybean oil. EuroShopper has a tad more vinegar and a bit of sugar and also lists mustard as an ingredient. Don't know why it works so well for us, but it does.


Edited by markemorse (log)

Share this post


Link to post
Share on other sites
dividend   
our apartment, bed upstairs where I am typing this from:

gallery_28661_4926_141879.jpg

the rest of our apartment:

gallery_28661_4926_125598.jpg

I'm in love with your living space. Minimalism like that is incredibly appealing. It forces you to be selective in accumulation of stuff that inevitably ends up as junk. Doubly so in the kitchen.

some (ahem) KC Masterpiece BBQ sauce my mom sent me (forgive her);

I'm trying to get off my BBQ soapbox from last week, but let me know if you want me to send you something better from Kansas City.

Share this post


Link to post
Share on other sites

Well, dang, it's a bee-youtiful day outside and I would love to traipse around taking gratuitous food porn photos for you guys but I've got to go track down this inconsiderate boob so I can pick up some apartment keys. Hopefully I'll get to make dinner at some point.

Share this post


Link to post
Share on other sites
Dejah   

Markemorse,

Your incredible blog is right up there with Chufi's! I learned quite a lot from her about Amsterdam before visiting in the spring; unfortunately, I wasn't there long enough to be adventurous food wise.

I am learning about a whole different world of food reading through your week here. So fascinating to see the blend of cuisine from the colonies. We hope to be within reach of Amsterdam again next spring. I will be more prepared to venture into the foods you and Chufi have introduced.

As for the "fo lam" - you said spit roasted pigglet. I'm wondering if it's the same as siu yook where the skin is blistered and crisp? Typically, the seasoning is nam yeu (fermented tofu), brown bean paste, 5-spice, etc. I can see where that would be perfect in a crispy roll with its layers of fat and lean.

Share this post


Link to post
Share on other sites
Markemorse,

Your incredible blog is right up there with Chufi's!

Now you're talking crazy. :raz:

Thanks for saying so, though....

+++

I'll return to action here in an hour or so...tonight's dinner was the slowest, most exhausting and inefficient "quick dinner" of all time. I'm not used to taking pictures while cooking, and I just don't know how y'all do it (and cook at the same time). I was a mess...I may have to switch back to takeout for the rest of the week.

+++


Edited by markemorse (log)

Share this post


Link to post
Share on other sites
chocomoo   

Yep, "fo lam" is the same as "siu yook". "Fo" as in fire, or roasted; "lam" as in belly. As far as I know though, "fo lam"/"siu yook" is not piglet - that would be "yue jue" (suckling pig), which is usually only eaten during special occasions.

markemorse, we have quite a few jars of Lee Kum Kee sauces in our house too. The cha siu sauce is pretty good, and we like those one-time-use packets of tomato garlic prawns too. And of course we have the oyster sauce (2 different grades - normal & premium, but I can't tell the difference).

Continuing the topic of Chinese condiments, I've never seen mention of thick soy sauce here on eGullet. From Wikipedia:

Thick soy sauce ("Jiàngyóugāo", 醬油膏 or 蔭油膏): Dark soy sauce that has been thickened with starch and sugar. It is also occasionally flavored with MSG. This sauce is not usually used directly in cooking but more often as a dipping sauce or poured on food as a flavorful addition.
We use a brand that's made in Taiwan, but I don't remember the name right now. We do use it to cook certain things, and also as a dipping sauce for hot pot items.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By Duvel
      “… and so it begins!”
       
      Welcome to “Tales from the Fragrant Harbour”!
      In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place.
      For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt.  As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving …
      (of course the rest of the food was not half as bad)

      Todays suggestion: Unagi (grilled eel) and the fitting Sake !
       

      For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty.
       

      Sahimi: Sea bream, Tuna and clam ...
       

      Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts).
       

      Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin
       

      Wagyu: "nuff said ...
       

      Gourd. With a kind of jellied Oden stock. Nice !
       

      Unagi with Sansho (mountain pepper)
       

      So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ...
       

      Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed.
       

      Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ...
       

      More Unagi (hey it's only twice per year) ...
       

      Miso soup with clams ...
       

      Tiramisu.
       

      Outside view of the restaurant. Very casual!
      On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity …

       
      When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.

    • By KennethT
      OK.... here we go again!!!  While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now.  As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
    • By Ian Dao
      Hi everyone, 
       
      Recently, I just found this paradise for Foodie and it is my pleasure to be here. My name is Ian and I am from Salzburg. I love to eat but have to hold myself back before I could roll faster than walk. Last month, I started my own food blog (mostly about restaurant, travel and stories). Reasons I want to be here are to improve my knowledge about food/wine and to learn more how to describe ingredients around me. 
       
      Thank you and have a great week =D 
       
      Guten Hunger (German)
      Mahlzeit (Austrian) 
      --> Enjoy your meal =D 
       
      www.iandao.com
    • By sartoric
      We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food.
       
      A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions.
       
       

       
      A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.

       
    • By Christy Martino
      Ciao!
       
      I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, love for food and cooking has been one of the mainstays in my family home life growing up. And I’ve always loved the dishes my parents prepared during special occasions, and even on regular days.
       
      And of course, I love cooking (and eating) Italian food and I have a few recipes from my mother, but I'd really love to collect some more, especially the traditional ones. And if anyone can contribute some historical background to each dish, that would be really great.
       
      Grazie mille!
  • Recently Browsing   0 members

    No registered users viewing this page.

×