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 a free account.

Sign in to follow this  
herbacidal

eG Foodblog: herbacidal - pushed grudgingly into service

Recommended Posts

correction:

that plum shaped thing (which might just be a type of plum i don't know about) is more of a slightly elongated sphere. and it is more purplish than i thought, but not the deep purple i think of when i see grapes.

just had one now.

Share this post


Link to post
Share on other sites
8:30AM, furry pork bun (yook soong bao): shredded pork, very furry, on the top of a chinese baked bun

Be careful eating furry meat.

the fur's the best part.

and if you know of anyone i left out, throw it in.

i dare you, schneer. :biggrin:


Edited by herbacidal (log)

Share this post


Link to post
Share on other sites
correction:

that plum shaped thing (which might just be a type of plum i don't know about) is more of a slightly elongated sphere.  and it is more purplish than i thought, but not the deep purple i think of when i see grapes.

just had one now.

Ooooh! I think I've got it! I think that "plum-shaped thing" you've been enjoying is a prune plum, also known as a French prune plum, an Italian prune plum, a sugar plum, or a quetsche (this last if you're in France). Does anyone concur? Do I win a prize?

Share this post


Link to post
Share on other sites
8:30AM, furry pork bun (yook soong bao): shredded pork, very furry, on the top of a chinese baked bun

Be careful eating furry meat.

the fur's the best part.

and if you know of anyone i left out, throw it in.

i dare you, schneer. :biggrin:

Is furry pork (yook soong) th same as "jue yook si" (pork floss)?

Pork floss buns (a slightly sweetish baked bun topped with a mayo cream mixture and pork floss) have been the rage in Singapore and KL (chicken floss here though as using pork floss would automatically omit half the population) for the past couple of years or so.

Share this post


Link to post
Share on other sites
i think the only egulleteers related to each other by blood are NeroW and fritz brenner.

batgrrl and col klink are married.  Fat Guy and Ellen Shapiro also.  the Perlows as well.  chefette and Steve Klc. 

anyone i'm leaving out?

Mamster and Hey Jude are related by blood -- I don't think that's a secret.

Share this post


Link to post
Share on other sites

come on don't tell me no one else was even slightly grossed out by the though of beef brisket on cinnamon bread. :blink::smile:

Share this post


Link to post
Share on other sites
come on don't tell me no one else was even slightly grossed out by the though of beef brisket on cinnamon bread. :blink:  :smile:

Less the cinnamon than the raisins... raisin + brisket = ewwww... I have my own cinnamon issues that have nothing to do with its flavor that would keep me away from Herb's sandwich even w/o the raisins.

Share this post


Link to post
Share on other sites
raisin + brisket = ewwww...

Actually it's pretty good. I sometimes make a sweet and sour brisket with dried fruit, one of which is raisins and diced root vegetables.

It's all in the preparation.

Share this post


Link to post
Share on other sites
come on don't tell me no one else was even slightly grossed out by the though of beef brisket on cinnamon bread. :blink:  :smile:

Not exactly my cup of tea, but I don't like cranberries anywhere near my turkey either... :wink:

=R=

Share this post


Link to post
Share on other sites
Can I call her kitty kat kutie kate?

No. You can call me Goddess, though. Her royal Highness...Princess...She who must be obeyed...any of those will work.

:biggrin:

K

the rest of you can do that.

i'll figure something else out.

it may even be complimentary. snicker, snicker. :rolleyes:

YOU may call me just about anything you like (I might draw the line at "bitch," but then again, I might not) as long as you bring the vodka.

K

Share this post


Link to post
Share on other sites
You're just eating the wrong apples...

I have access to excellent apples and have tried every variety at the farmer's market, but I'm just not into crunchy fruit right now. They hurt my teeth; I probably need a visit to the dentist :sad:

Share this post


Link to post
Share on other sites
Can I call her kitty kat kutie kate?

No. You can call me Goddess, though. Her royal Highness...Princess...She who must be obeyed...any of those will work.

:biggrin:

K

the rest of you can do that.

i'll figure something else out.

it may even be complimentary. snicker, snicker. :rolleyes:

YOU may call me just about anything you like (I might draw the line at "bitch," but then again, I might not) as long as you bring the vodka.

K

i wouldn't call you bitch. too easy. not creative enough.

i actually like bitches. got more bite to them.

Share this post


Link to post
Share on other sites

at 11:30AM, I had a Chinese pork pie and a garlic bagel with butter (Dunkin' Donuts, not the best, but acceptable)

at 12:30PM, I had one of those french plums, which i'm accepting it as, without further research until later.

Share this post


Link to post
Share on other sites
8:30AM, furry pork bun (yook soong bao): shredded pork, very furry, on the top of a chinese baked bun

Be careful eating furry meat.

the fur's the best part.

and if you know of anyone i left out, throw it in.

i dare you, schneer. :biggrin:

Is furry pork (yook soong) th same as "jue yook si" (pork floss)?

Pork floss buns (a slightly sweetish baked bun topped with a mayo cream mixture and pork floss) have been the rage in Singapore and KL (chicken floss here though as using pork floss would automatically omit half the population) for the past couple of years or so.

i think i know what chinese bun you're talking about, and that's not the same one.

Share this post


Link to post
Share on other sites

Is the "fur" on your bun the shredded dried pork? I love that stuff on congee and on buns.

Share this post


Link to post
Share on other sites
Is the "fur" on your bun the shredded dried pork? I love that stuff on congee and on buns.

yea, that's about right. never seen it anywhere else, including on congee, so you're one up on me there.

Share this post


Link to post
Share on other sites

okay, the rest of my eats for today:

3PM, cup of La Colombe coffee. I had some ground at the bottom, which I didn't like, but I saw when she was pouring it was the bottom of the pot, so it didn't suprise me.

8PM, (12oz??) bottle of smoothie juice thing. Can't remember the brand, but refer to odwalla and fresh samantha. it was a strawberry banana.

11:30PM, some broccoli, finished the rest of that Jewish brisket on a roll (Maier's roll, wasn't soft enough for my tastes). also had 7 wings, not the complete wings, just the sections, just like most places have their buffalo wings. And a bottle of Sam Adams.

Share this post


Link to post
Share on other sites
I used to have a roommate in college who would only eat cereal with half and half.  Pretty sure he's dead by now.

Ouch. That's rich.

"it's half milk, half...something else."

Share this post


Link to post
Share on other sites
i think the only egulleteers related to each other by blood are NeroW and fritz brenner.

batgrrl and col klink are married.  Fat Guy and Ellen Shapiro also.  the Perlows as well.  chefette and Steve Klc. 

anyone i'm leaving out?

Mamster and Hey Jude are related by blood -- I don't think that's a secret.

this is a fun game. it almost merits its own thread.

Share this post


Link to post
Share on other sites

We've got a new organic dairy in our area. Their milk is free of synthetic hormones (which, among other things, are thought to be the cause of the earlier menstruating among young girls). The milk also isn't homogonized and so the cream and milk are separate. This is especially apparent with the whole milk. When I forget to shake it up before serving, my little girl (4) always pushes it away because she says it's too sweet and "farmy" tasting.

Share this post


Link to post
Share on other sites
today i've had:

11:00AM  20oz coffee, steamed beef bun, pineapple bun

You eat a lot of Chinese buns. Which one is your favorite? :)

Mine is gai may bao. :biggrin: And the pineapple one with custard inside.

Oh, actually my all-time favorite (but I rarely get it, since I've only seen it at one bakery in Chinatown) is the deep-fried one with red bean paste inside, and the whole fried bun is dredged in sugar. Sooooooooo good! (dao sa yong)


Edited by Ling (log)

Share this post


Link to post
Share on other sites
Is the "fur" on your bun the shredded dried pork? I love that stuff on congee and on buns.

yea, that's about right. never seen it anywhere else, including on congee, so you're one up on me there.

I like pork fluff best just scooped out of the big plastic container with a spoon. :biggrin:

Share this post


Link to post
Share on other sites
We've got a new organic dairy in our area. Their milk is free of synthetic hormones (which, among other things, are thought to be the cause of the earlier menstruating among young girls).

I am all about organic and near-organic dairy... however, there is no real evidence whatsoever that the milk from cows treated with rBGH causes young girls to start menstruating earlier. Indeed, there is some controversy over whether or not girls are, as a group, beginning to menstruate earlier in life and, if so, whether or not this isn't simply due to better nutrition (i.e., less malnutrition) compared to earlier generations -- or perhaps this only appears to be the case because have more awareness now due to greater openness about such things.

There is some evidence that elevated levels of the hormones related to or influenced by rBGH may be found in the milk of cows who are treated with rBGH. There is a great deal of disagreement, however, as to whether these are significant levels or significant hormones where humans are concerned and at typical levels of human consumption. Of far greater concern all around is the fact that the antibiotics that are typically deployed -- and which are typically deployed in higher levels where growth hormones are used -- promote the development of antibiotic-resistant bacteria.

I'm not "accusing" you of willfully spreading misinformation or anything like that. One hears things like this frequently and it sounds reasonable until it is looked into a little more closely.

Now back to your regularly scheduled thread... :biggrin:

Share this post


Link to post
Share on other sites

just had:

sandwich on a Cacia's (South Philly bakery) roll. the last sandwich i had was also a Cacia's roll, not Maier's.

I toasted the bread instead of putting it in the oven, and it was better, but still not my preference. I prefer the taste and texture of Sarcone's (also South Philly bakery).

Unfortunately, we have tons of Cacia's rolls in the freezer left over from something.

the sandwich had:

mendocino mustard, ham and provolone from Wawa, lettuce and tomato.

also had a small duck leg (the kind you can buy in Chinatown as part of half a duck or a whole duck) and an orange

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 Mullinix18
      I'm thinking about starting a blog featuring the recipes of antoine Carême that I've translated from 1700s French? No English versions of his works exist and his work is hard to find, even though he is the greatest chef who ever lived. After I get through his works I'd add menon, la Varenne, and other hard to find, but historically important masters of French cuisine. 
    • By Duvel
      Prologue:
       
      Originally, we intended to spend this Chinese New Year in Hong Kong. We have travelled a lot last year and will need to attend a wedding already next month in Germany, so I was happy to spend some quiet days at home (and keep the spendings a bit under control as well). As a consequence, we had not booked any flights in the busiest travel time of the year in this region …
       
      But – despite all good intentions – I found myself two weeks ago calling the hotline of my favourite airline in the region, essentially cashing in on three years of extensive business travel and checking where I could get on short notice over CNY on miles. I was expecting a laughter on the other side of the line but this is the one time my status in their loyalty reward program paid out big time: three seats for either Seoul or Kansai International (earliest morning flights, of course). No need to choose, really – Kyoto, here we come !
       

    • By Tara Middleton
      Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
       
       

    • By KennethT
      OK, I'm back, by popular demand! hehe....  After being back for 2 days, I'm still struggling with crazy jetlag and exhaustion - so please bear with me!
       
      This year, for our Asian adventure, we went to Bali, which for those who don't know, is one of the islands in Indonesia.  Bali is a very unique place - from its topology, to the people, language, customs, religion and food.  Whereas the majority of people in Indonesia are Muslim, most people in Bali are Balinese Hindu, which from what I understand is a little like Indian Hinduism, but has more ancestor worship.  Religion is very important to many people in Bali - there are temples everywhere, and at least in one area, there are religious processions through the street practically every day - but we'll get to that later.
       
      Bali has some food unique to it among its Indonesian neighbors, but like everywhere, has seen quite a bit of immigration from other Indonesian islands (many from Java, just to the west) who have brought their classic dishes with them.
       
      Basically all Indonesians speak Indonesian, or what they call Bahasa Indonesia, or just Bahasa, which, anyone who has read my prior foodblogs wouldn't be surprised to hear that I learned a little bit just before the trip.  Unfortunately, I didn't get to use any of it, except a couple times which were totally unnecessary.  When speaking with each other, most people in Bali speak Balinese (totally different from bahasa) - many times when I tried using my bahasa, they smiled and replied, and then tried to teach me the same phrase in Balinese!  As time went on, and I used some of the Balinese, I got lots of surprised smiles and laughs - who is this white guy speaking Balinese?!?  Seriously though, tourism has been in Bali for a very long time, so just about everyone we encountered spoke English to some degree.  Some people spoke German as well, as they supposedly get lots of tourists from Germany.  As one of our drivers was telling us, Bali is heavily dependent on tourism as they have no real industry other than agriculture, which doesn't pay nearly as well as tourism does.
       
      While there are beaches all around the island, most of the popular beach areas are in the south of the island, and those areas are the most highly touristed.  We spent very little time in the south as we are not really beach people (we get really bored) and during planning, decided to stay in less touristed areas so we'd have more opportunities for local food... this didn't work out, as you'll see later.
       
      So, it wouldn't be a KennethT foodblog without photos in the Taipei airport and I-Mei Dim Sum, which we called home for about 4 hours before our connection to Bali...
       
      Beef noodle soup:

       
      The interior:

       
      This was the same as always - huge pieces of beef were meltingly tender.  Good bite to the thick chewy noodles.
       
      Xie long bao (soup dumplings) and char siu bao (fluffy barbeque pork buns):

    • By KennethT
      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:

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×