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Recently, there was a thread about stir frying over charcoal, which immediately brought to mind memories of eating in Bangkok in July 2013. At that time, I hadn't gotten into the habit of writing food blogs, and considering that I had some spare time this weekend (a rarity) I figured I would put some of those memories down on paper, so to speak. Back then, neither my wife nor I were in the habit of taking tons of photos like we do nowadays, but I think I can cobble something together that would be interesting to folks reading it.
In the spirit of memories, I'll first go back to 2006 when my wife and I took our honeymoon to Thailand (Krabi, Bangkok and Chiang Mai), Singapore and Hanoi. That was our first time to Asia, and to be honest, I was a little nervous about it. I was worried the language barrier would be too difficult to transcend, or that we'd have no idea where we were going. So, to help mitigate my slight anxiety, I decided to book some guides for a few of the locations. Our guides were great, but we realized that they really aren't necessary, and nowadays with internet access so much more prevalent, even less necessary.
Prior to the trip, when emailing with our guide in Bangkok to finalize plans, I mentioned that we wanted to be continuously eating (local food, I thought was implied!) When we got there, I realized the misunderstanding when she opened her trunk to show us many bags of chips and other snack foods.. whoops... Anyway, once the misconception was cleared up, she took us to a noodle soup vendor:
On the right is our guide, Tong, who is now a very famous and highly sought after guide in BKK.... at the time, we were among here first customers. I had a chicken broth based noodle soup with fish ball, fish cake and pork meatball, and my wife had yen ta fo, which is odd because it is bright pink with seafood. I have a lime juice, and my wife had a longan juice.
This is what a lot of local food places look like:
One of the surprises from our move to Switzerland is the availability of kosher charcuterie. Sausages of all types, confit, mousse, rietttes, etc... One of the recent finds is this block of smoked beef. It has a nice fat layer in the middle. Any thoughts on how to use it? Should I slice it thin and then fry?
Any thoughts would be appreciated.
Long story, but I have a friend with whom I share a lust for French patisserie in general and kouign aman in particular. We have another friend, kind of a starry chef in France. We'd like to surprise our Parisian friend by being at least marginally competent with the kouign the next time we meet up.
I had always heard of a specialty rolling pin called a Tutove (I think it's the name of the manufacturer). It's supposed to be the Secret Weapon of puff pastry. The idea is that the pin has grooves/ridges that better place butter into the layers of dough.
So I found one (a real one, made by Tutove) on Ebay at a good price, but I need any basic tips y'all have for using it. Anyone here use one, or have a resource for how to roll with a Tutove?
Greetings eGulleteers, I'm Smokeydoke and I'll be your tourguide for the next seven days on a culinary journey through Las Vegas.
First a little about me, I'm a foodie first and foremost, but my real name is Kathy and to pay the bills, I work as an Engineer. My husband works at UNLV. In the past I've worked as a manager for a pizzeria and worked at a bakery. We live in the Southwest community of Las Vegas, more commonly referred to as Mountains Edge.
Here is the obligatory shot of our kitchen. Sorry for the bad photos, I made a video but just realized I can't upload videos in eGullet, so I quickly converted them to jpegs.
Here's my pantry#1, with my (in)famous shelf of twelve different types of flours. Below that are my oils, vinegars and sauces. And of course, pounds of TJ Belgium chocolates.
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