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Post by Don Cuevas on Aug 23, 2011 22:03:56 GMT
Of course, we are no longer working people.
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Post by hwinpp on Sept 1, 2011 6:33:44 GMT
I'm still working, which is whu I had to have this! A ploughman's with added black pudding! At the Green Vespa on the river.
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Post by Deleted on Sept 1, 2011 6:54:44 GMT
I was going to bring lunch today but I was just too lazy to prepare it this morning.
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Post by bixaorellana on Sept 1, 2011 16:25:45 GMT
HW, if you'd posted that under the heading "Where am I?", no one would guess the country correctly.
Looks good!
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Post by Deleted on Sept 1, 2011 18:16:06 GMT
Yes, that is a very unusual combination.
I had one of those magnificent bowls of pho again today.
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Post by hwinpp on Sept 2, 2011 7:43:18 GMT
Funny, there is nothing to indicate where I had it.
BTW, those Branston Pickles at the top of the pic are vastly overrated. Homesick Brits always ask for it but it tastes just like chutney to me...
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Post by onlymark on Sept 2, 2011 8:21:48 GMT
As far as I know Branston Pickle is part of the class called chutneys. So it is a chutney but a pickled version. As is a labrador a dog, if you see what I mean. The word 'chutney' is from the Sanskrit and encompasses fresh and pickled, dry and wet preparations of all sorts and variations.
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Post by hwinpp on Sept 2, 2011 9:26:40 GMT
Nobody ever said it was a chutney when I asked them about it. So I had to try it. And that's what it appears to be.
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Post by hwinpp on Sept 13, 2011 6:53:44 GMT
I feel bloated. Went to a Taiwanese restaurant just around the corner and we agreed we'd have individual dishes. So I ordered pulled noodles with pork. Then one of us decided to order the specialty here, fried wontons. Then the next one decided she needed more veggies and the next one discovered she needed leek pancake. So it ended up with all this as well... Fried wontons. Interesting the way they fried them. Obviously they beat up some egg and pour it into a pan, then add the wontons, then just flip it onto a plate, hiding the wontons. And the rest... in the far back a pork chop.
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Post by hwinpp on Sept 17, 2011 16:29:37 GMT
And, being in Siem Reap right now, I had to have at least one meal at the local 'Irish' bar and restaurant, Molly Malone's (I've posted breakfast pics from there before). So we had lunch there. I went for the Steak& Guinness pie. I took the wrong pic, should have taken one after mashing that excellent pastry top into the beef and potato chunks and gravy. Didn't have a clue it was so good! The tenderloin with potato chunks, kiddy version.
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Post by Deleted on Sept 17, 2011 16:38:29 GMT
That is so funny to see such dishes in Cambodia!
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Post by hwinpp on Sept 17, 2011 16:42:12 GMT
Yes, but you need a bit of change occasionally.
I'm here showing our new Indonesian sales rep what she's supposed to sell there, after 4 local lunches and 4 local dinners she suggested Western herself.
And she was quite happy with it.
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Post by bixaorellana on Sept 18, 2011 0:25:53 GMT
Were the wontons good that way? It seems like sort of a cop-out. That's a ton of food! What makes pulled noodles "pulled" please?
Gravy with Guiness?! Be still my heart!
That tenderloin presentation is lovely.
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Post by hwinpp on Sept 18, 2011 9:18:04 GMT
The wontons are on the underside, normal size. Don't know why they do it that way, but it did seem to be a bit of a novelty. Pulled noodles are hand made noodles. You pull and fold a piece of dough until you've got enough noodles for a dish. This is the mother of all Eatern wheat based noodles, called lamien in Chinese. The Japanese call them ramen... The Steak and Guinness pie was good! Hand pulled noodles just see the efficiency! Who'd put them through an Italian noodle machine if you were as good? You have to see this to believe it. Here a bit slower. And this is why I don't believe the Italians got their noodles through Marco Polo from China. Nobody who knows how to 'pull' noodles would ever think of inventing a machine to make them. It's just too different.
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Post by bixaorellana on Sept 18, 2011 15:56:43 GMT
Even watching closely, all I can think is that it looks impossible! That is amazingly cool. I think your logic is correct, as even pre-machine European recipes for noodles don't use that pulling method. This source says that noodles were brought to Sicily by the Arabs in the 8th century. Here's more history. At the bottom of the page is a link to the rather confusingly written history of Chinese noodles.
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Post by Deleted on Sept 18, 2011 16:04:35 GMT
I took my parents to a fancy restaurant in Bangkok once -- I even remember the name, as it was "Shangari-La" which has me wondering to this day if it was a misspelling or just an alternative spelling -- and in the middle of the meal there was a pause for a spectacle of noodle pulling. Much better than pink poodles dancing in tutus!
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Post by hwinpp on Sept 21, 2011 2:00:30 GMT
Shangari La sounds Indian... there is the Shangri La on the river though. Yesterday I took my Indonesian friend to my regular first stop after arriving in Saigon. Bun bo Hue. You've all seen it. But here's the mother of all pots, the well of all goodness. Note the bunches of lemon grass!
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Post by hwinpp on Sept 22, 2011 7:42:06 GMT
;D ;D ;D
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Post by Don Cuevas on Sept 24, 2011 23:36:35 GMT
I was told that pulling your noodle can lead to blindness. As Woody Allen said, "I'll just keep doing it until I need glasses." Or something along those lines.
Today's lunch for us non-working people were BAT sandwiches (Bacon Acelgas and Tomato). We had no Lettuce, so I subbed Acelgas leaves (green chard). With it, we had some of my oil and mayo free garlic Health Salad Cole Slaw, which gets more garlicky with time. It's sort of Jewish Deli Kimchi.
With it, I drank a Michelada preparada con Chamoy y Tepache. I may explain that at another time.
After, a couple of tabs of 85% cocoa Columbian Chocolate, by way of Trader Joe's. Then crashed and slept better than an hour.
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Post by bixaorellana on Sept 25, 2011 0:39:22 GMT
Oooo ~~ I'll concede that the pot you show might well be the well of all goodness, HW.
What concerns me right now is that after DonC referenced noodle pulling & its effects, he posted the same thing twice.
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Post by Don Cuevas on Sept 25, 2011 7:53:47 GMT
You never know for sure what you'll get when posting on our furshlugginer Internet connection. en.wiktionary.org/wiki/furshlugginerIn the evening, I made an Apple Pan Dowdy, which was moderately successful (Too much soupy syrup!). But somehow, we managed to eat some.
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Post by bixaorellana on Sept 25, 2011 8:06:15 GMT
Howdy, Donc. Wotsa difference between apple pan dowdy & apple pie -- no bottom crust on the dowdy?
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Post by Don Cuevas on Sept 25, 2011 12:45:27 GMT
The Dowdy is less doughy, but dewier. No bottom crust, and the sweetener is primarily molasses. There was no thickening agent, but it definitely would benefit from it.
It's supposed to be cooled down some, then (GET THIS!) turned upside down to serve. Mine would have floated away. One reason well might be that I'd used a piloncillo syrup instead of straight molasses. But previous attempts to make a doughty dowdy were dreadful*. I'm done diddling with the dowdy. I'll change back to cobbling.
* The present one IS better than just edible, though.
Apple pie or apple cobbler is much better.
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Post by Deleted on Sept 28, 2011 16:59:02 GMT
Sounds like a tarte tatin to me!
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Post by Don Cuevas on Sept 29, 2011 8:52:53 GMT
Tarte Tatin is much more compact, buttery and caramelized than an Apple Pan Dowdy.
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Post by hwinpp on Sept 29, 2011 10:48:21 GMT
Why did you make the Apple Pan Dowdy then? ;D ;D ;D
Instead of the Tarte Tatin, I mean.
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Post by hwinpp on Oct 31, 2011 7:29:57 GMT
And Sunday lunch, take away pizza from Sarpino's, I think a Canadian joint? We don't have MacD or Burger King but we do have this, three branches!
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Post by hwinpp on Nov 3, 2011 3:05:41 GMT
Yesterday's lunch. I was actually working yesterday, so went for something more hearty. The place is Singaporean and called Lion City. There are two branches in District 1, I think. The weakest dish, omelet with salted and century egg chunks. Couldn't taste either, they must have used a microscope to cut them... Three vegetables in prawn paste sambal, very fragrant and tasty. And the best for last, the fish head curry. The head was huge, more than enough for two people. Lots od sucking and slurping!
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Post by Deleted on Nov 3, 2011 6:46:58 GMT
And to think I missed lunch yesterday!
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Post by mockchoc on Nov 3, 2011 7:39:44 GMT
hwinpp... stop making me drool all the time! Especially the Asian dishes, so not fair!
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