Posted on 07/13/2007 8:09:30 AM PDT by TigerLikesRooster
Last time I was in St. Paul, I stopped by Sawatdee across from the Farmers Market and found it had CLOSED. I made an emergency run down 94 to the other Sawatdee in dt Mpls.
Why? Brunswick Stew has regular palatable ingredients, certainly nothing out of the ordinary or disgusting to the average American palette. Unless you get the rare version that contains Squirrel.
No one can tell me what that green weed is in there L0L
Yup! Yup! That about sums it up
I've dabbled in a little Thai cooking, and cooked everything too long until a friend of mine explained everything in a way that made clear and perfect sense.
Southeast Asia is a hot place. I was sweating on New Year's Eve, and I grew in in Atlanta without AC. Lot of heat, lot of people, not much wood/fuel. They don't, as many European cuisines do, keep a stew/soup opt bubbling on the stove for hours on end.
There might be hours of prep time, but the cooking is fast, hot, done and out. Like stir-fry.
I made some bun thit nuong sunday from scratch with no recipe and it was my first try.
I took some to a viet coworker monday.
He say, not bad for a whiteboy. ;0)
In a traditional Southern hog-killin' barbecue, no part of the hog goes to waste. The, erm, back end becomes chitlins. Brunswick stew starts with boiling the head.
That's tradition. in any modern BBQ joint, there is almost certainly no head-boiling involved. Less-than-prime meat boiled off the bone, sure. That's what the word "stew" means.
Iron Chef, New Jersey checking in.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
I like pretty much all Asian cuisines but Korean is #1 to me because it is easy to make it low carb and remain authentic.
Looks like some kind of kelp to me.
If you try Duk Bo Ki (spicy rice noodles), you’ll be eating the kimchee to cool your mouth off. LOL!
I confess to being a fan of all things Thai (food). My favorites are the Pla Rard Prig (spicy/crispy fish) and Kang Puk curry. My old Thai restaurant pal, Pak always liked to say, “After you have Kang Puk, you have Kang Puk Gut !”
Interesting thread.
Thanks, Ruth. I’ve been reading it.
When my brother-in-law first brought his new bride from So. Korea to meet us, I asked her if she would prepare a meal for us (we knew that she was a great cook and that her family had a restaurant in Seoul) She was honored to be asked and I took Song Sun to our local Safeway to shop for the meal. She was totally amazed to see so many products in one place and had a fun time selecting items. After filling her cart, she went up and down the aisles again and again looking for something. She spoke almost no English and was getting quite frustrated. I called my b-i-l (who spoke Korean), and put Song Sun on the phone. She explained to him what she needed. I got back on the phone and he told me she wanted “taste powder”. He didn’t know what it was, and after some thought, I finally figured out she wanted “Accent” (monosodium glutamate). Problem solved and we had a wonderful Korean meal that night.
Now, 25 years later, whe is still a great cook and looks as beautiful as she did when I first met her.
That's why Korean food is better. You can eat Korean BBQ with lettuce instead of rice. THe traditional way to eat most Korean BBQ is to wrap the meat in lettuce leaves and eat it like a fajita or burrito. That's what I meant by my comment about Korean food being low carb friendly.
There is a Thai specialty that uses lettuce roll ups. Can’t think of the name but it has chopped up little pieces of this and that.
I will have to try that.
It sounds right up my alley
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.