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Messages - capozzoli

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31
All Things Food / Re: Ethnic and Regional Cooking
« on: September 15, 2011, 07:29:47 PM »
Yep, Thang Long. Indeed a great place.

The belut, I dont think I could do that.

32
The Pub / Re: Anvil
« on: September 15, 2011, 06:30:50 PM »
"S" like Sodom."

33
All Things Food / Re: Ethnic and Regional Cooking
« on: September 15, 2011, 06:03:09 PM »
They were laughing at us. But only at the  tiny little amounts we were taking on the spoon. They convvinced us eventually to take a full size mouthfull  

I was nervous about what it might tate like. But, it wasnt terrible, the lime and ginger the predominant flavors, it was very rich with a mineral after taste.kinda earthy.But I thought, raw duck blood and chopped organs would be nasty. But fresh is different for sure. The heart that was in with the organs had been beating only moments before and it tasted that way. Not bad at all. Just not what I would rave about. The texture was a little chewy with and a mildly resistat crunch from time to time.

Good for novelty if some guests are at the table.

They did however commend us on the fact that we were the only westerners to taste and eat the dish. Others hve tried and were not able.

34
All Things Food / Re: Ethnic and Regional Cooking
« on: September 15, 2011, 03:45:43 PM »
Check this out.

I didnt make this, but at our favorite Vietnamese lunch spot thry brought us out one of their specialties that is not on the menu.

Ti'et Cahn



Its a mixture of raw fresh squeezed duck blood and chopped raw organs. Its flavored with lime, ginger, fish sauce. I suppose it could be said that it is "cured" with lime but...

The blood was from the fresh killed duck that was used to make our soup.

Fresh. 


35
The Pub / Re: Anyone keep pot plants?
« on: September 07, 2011, 06:56:53 PM »
"(too expensive, and I think owning is mainly outmoded and stupid--people with particular special needs should own, else I hope you have a LOT of money)"

So true, worse for some depending on where and when you bought.

Which brings me to the title question. Yes, LOTS.


36
All Things Food / Re: BBQ Style
« on: September 07, 2011, 06:06:28 PM »
Oh Ill take beef bbq over pork any day of the week.

My favorite to smoke is a brisket. With the right smoker it is very easy. Though Beef chuck ribs are a close second. We Q once a week now. Including grilling, basically. If Im cooking meat im building a fire. Thats just the way it is.  And nearly every other meal is Vegetarian. The exception being if someone comes over. My wife says meat means hospitality, sort of breaking out the best for lack of a better translation.

You use a WSM right nic?  I never used one but I am sure they are like the UDS. Its set it and forget it. Brisket butts or whatever come off perfect with little attention and fuel. Get properly marbled meat and you can never go wrong.

I love pork butt or pork shoulder, but it has to be hot and fast smoked for like four five hours with an I T of 140 160 depending on fat content. I like to slice it but, still tender enough to cut easily with a butter knife. I have seen people take the pulled pork up to 185 or 200, if thats the case then the pork is already over cooked. I know pork shoulders are forgiving though especially the fattier ones. . I have been told some people. But even pulled pork on a sandwich, I don't like it, I would rather have a slice on the bread.

I have had pulled pork that everyone says is "great" But I just wasn't into it, I always found myself wanting it to be back together.

Oh Beer Monger, hope you dont think Im singling you out.  ;) Q looks awesome, I just wish it was back together.

37
All Things Food / Re: BBQ Style
« on: September 06, 2011, 07:55:58 PM »
Hey Nic, you have to try some Red Boat. http://redboatfishsauce.com/ I use it in so many things that it is crazy. Anything else available in the US is a mere shadow of what "Real" pure fish sauce is. Albeit a stinky shadow. 

I just dont get pulled pork, what is the draw? Every time I have had it it just seems like stringy over cooked pork that is pulled apart.

I just love perfectly smoked pork and beef that slices and holds together. 

Am I missing something?

Flame suit on.

38
All Things Food / Re: BBQ Style
« on: August 29, 2011, 07:34:39 PM »
Drool.

39
The Pub / Re: Why am I still here?
« on: August 29, 2011, 07:33:52 PM »
Thanks guys.

No flowers on that tree, no thorns either. The leaves are about as big as the end part of my thumb. Ill take some more pics.

If it is a locust is that hard wood, Ill have to see if I can smoke with it. Never heard of anyone smoking with Locust.

40
The Pub / Re: Why am I still here?
« on: August 28, 2011, 06:09:52 PM »
six inches of water in the basement. Lost a few shingles and thankfully this tree fell the other way. If not things could have been much worse.



I think this tree is gone too.




Im wondering if Im gonna get any cooking wood out of this situation.

Anybody know what kind of tree this is?



We are lucky though, there are a bunch of houses just a few blocks away that are up to the roof line in flood water.

41
The Pub / Re: Why am I still here?
« on: August 27, 2011, 07:41:02 PM »
Chinese Dexies Midnight Runners.

42
The Pub / Re: Why am I still here?
« on: August 27, 2011, 04:44:50 PM »
I actually brewed some stove top wheat beer  a couple of weeks ago. It was pretty damn good too.

I am more into working on the equipment then I am into the brewing. I know that is no excuse for not brewing.

I stop in here cause of this great bunch of guys, the camaraderie and the intelligent badinage.

43
Other Fermentables / Re: New to Kefir
« on: August 15, 2011, 07:16:54 PM »
Yep, pour some milk on them and store them in the fridge. The cold will slow down the fermentation process. If you are gonna store them long term, do the same thing just change the milk out every couple of months or so.

But in the cabinet is fine. I have done some long term ferments at room temp and both the kefir and the grains were fine.

I made a thicker sour cream type kefir recently. I added a bunch of powder milk to regular milk. The end result was pretty thick, almost spreadable. But it was hard to retrieve the grains out of the thicker stuff.

44
The Pub / Re: Endlessly Amusing
« on: August 15, 2011, 06:47:15 PM »
A young boy was out by the docks when he spotted a haggard old fisherman. The fisherman was hobbling along on his wooden leg, his left eye working extra hard to see because he had a patch over his missing right eye.  The boy noticed that he also had a metal hook for a hand.

The boy asks: "Hey mister, what happened to your leg?"

The  fisherman replied: "Well  laddy, one stormy summer day out on the 10 foot swells we were reeling in and emptying nets of cod when out popped a 12 foot shark. The shark lunged for me and before I could escape he bit off me leg."

The Boy: "How did you get your hook hand?"

The Fisherman: Years ago out in the gulf we were trying to drop anchor, I was trying to break the chain free, my hand got stuck. When the anchor broke free and dropped, it took my hand with it. 

The Boy: "How did you loose your eye?"

The Fisherman: "I was up in the crows nest one day trying to spot schools of fish when all of the sudden a seagull pooped in me eye."

The Boy: "Poop cant make you loose your eye!"

The fisherman: "True, but it was the first day with my new hook hand"

45
The Pub / Re: New Chuck Norris Joke...
« on: August 15, 2011, 03:15:55 PM »
If the mountain wont come to Mohammad,...Chuck Norris brings it for him....then hits him in the head with it.

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