Posted on 03/02/2017 2:13:26 PM PST by Jamestown1630
Very common up here in NE, my grandmother in Utah, when I was a kid, used their seasoning, one once boxes.
Love most things Vietnamese.
Licorice would be alright if they did not go crazy with it, cinnamon is the same
Why go crazy with it? Very few like licorice candy.
To damn strong.
I liked old fashioned horshound drops and lemon drops
You know, from every description, I had always thought that I would like Pho (leaving out the tripe :-;)
But when I finally got around to trying it in a couple of restaurants here, I didn’t really like it. Maybe they were lousy restaurants...
Pho tia nam has no tripe, Pho bo has no tripe, Pho Ga has no tripe.
There are many to choose from.
I like Pho Tai Nam
Now that sounds really delicious!
I don’t like black licorice, but I love the red. I strangely like Good n’ Plenties though.
Like heroin to me
http://norecipes.com/pho-tai-nam-vietnamese-noodle-soup-recipe
Can not miss a vein or eyeglasses or shirt or pants..
oddly one of the hooks to Pho is Thai “Queen of Siam” basil and star anise which is licoricy but this is subtle, the basil having a citrus accent as well
I will save that, and investigate ;-)
Thank you!
Crappy article, I have NEVER seen a bowl of Pho that tiny, but yeah, some places are great and addictive some dont make muster.
As Jaques says , “Happy Cooking”
Yes, when I’ve had it, the bowls were Yuge!
I don't have the cover for it. I didn't know but when I was watching a youtube video of Bruno Albouze making a real light whole wheat bread (and he actually refers to it as pain de mie), he put a top on the pan so the bread would be perfectly square like the sandwich bread you could get at the store (I never liked it, the store stuff that is, Wonder Bread).
Then he made some kind of sauce-covered sandwich with a few slices of thin-sliced ham, don't know what kind of cheese, provolone maybe, sliced the size of American slices, and a marvelous Gruyere cheese sauce. Ahem Bechamel. Mornay. White sauce with cheese.
I will have to try that.
I learned food from that part of the world from a young gal that fled Cambodia and the killing fields.
Hot sour catfish soup served community style in a clay pot with baguettes dunked in it..
Pretty universal.. LOL
“they won’t get my lead dog Balto.
Why not?
I e’t him, he was mighty good with mustard.” LOL
I’m going to try this over the weekend. Thanks!
I watched an old Charlie Chaplin movie where he was stuck in Alaska or someplace and he was eating his shoe since no food. I reading about that movie, that shoe was made of licorice.
I read that fast and thought it was "Gratin of Elephant." Double take. Speed reading doesn't always save time.
A couple of problems you have when making bread is low gluten content and aging flour.
I love dark rye breads, but they don't rise, no gluten in rye flour. Whole wheat goes sour when it is aged, I can't remember the agent.
If you get into the bread thing, learn to make a levan, sour dough, poolish. Remember that most commercial dark rye's are dyed, I use coffee for pumpernickel, read the ingredient label.
A good book is “The Bread Makers Apprentice” note that he under hydrates his breads. My brother had some impute, remember making bread is like doing math formula A+B=C, get a good scale.
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