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Author Topic: Ethnic and Regional Cooking  (Read 225957 times)

Offline capozzoli

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Re: Ethnic and Regional Cooking
« Reply #915 on: November 23, 2010, 08:45:15 pm »
No offense taken here. Im just here to share.

I just think that if you are gonna kill an animal you should eat it all.

I dont know if they still have them but a few of the sandwich places of the Italian market used to have tripe sandwiches.Man they are good.

Tripe is also an ingredient in Pho, as well as tendon and other connective tissue. I love it.

Isnt tripe the main ingredient in Boudin sausage too?
Beer, its whats for dinner.

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Offline punatic

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Re: Ethnic and Regional Cooking
« Reply #916 on: November 23, 2010, 08:54:00 pm »
Tripe is also an ingredient in Pho, as well as tendon and other connective tissue. I love it.

Oh man, now you done it - you've set off another round of pho jokes

Tripe stew is a local fav here (I pass).

Isnt tripe the main ingredient in Boudin sausage too?

Not in this man's boudin!
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Offline tschmidlin

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Re: Ethnic and Regional Cooking
« Reply #917 on: November 24, 2010, 02:34:14 am »
Speaking of pho . . .

A couple of days after our comments about pronunciation I was talking to a guy I know about pho.  He said that the correct pronunciation in the south of Vietnam is "fuh", but in the north it is more like "fur".  So this explains the discrepancy. :)
Tom Schmidlin

Offline gordonstrong

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Re: Ethnic and Regional Cooking
« Reply #918 on: November 24, 2010, 10:30:34 am »
Quote
The only organ I like is the Hammond B3

Oh, definitely!  Cranked through a Leslie speaker, preferably.  Now I have the urge to pull out Meddle and listen to Echoes.  On vinyl.

Quote
A couple of days after our comments about pronunciation I was talking to a guy I know about pho.  He said that the correct pronunciation in the south of Vietnam is "fuh", but in the north it is more like "fur". 

Talk about a target rich environment.  OK, what do you call the line of people waiting to buy this?  A pho queue.
Gordon Strong • Beavercreek, Ohio • AHA Member since 1997 • Twitter: GordonStrong

Offline andrew

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Re: Ethnic and Regional Cooking
« Reply #919 on: November 24, 2010, 10:50:40 am »
Quote from: capozzoli
Isnt tripe the main ingredient in Boudin sausage too?
[/quote

I think it's more a liver and heart deal. Just like dirty rice.
Andrew Tingler

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Offline punatic

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Re: Ethnic and Regional Cooking
« Reply #920 on: November 24, 2010, 12:09:13 pm »
Cool avatar andrew.
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Offline andrew

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Re: Ethnic and Regional Cooking
« Reply #921 on: November 24, 2010, 12:36:38 pm »
Andrew Tingler

In bottles or on tap: porter, quad, and wit
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On Deck: Blackberry Stout and Irish Red

Offline nicneufeld

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Re: Ethnic and Regional Cooking
« Reply #922 on: November 24, 2010, 02:20:13 pm »
Quote
The only organ I like is the Hammond B3
Oh, definitely!  Cranked through a Leslie speaker, preferably.  Now I have the urge to pull out Meddle and listen to Echoes.  On vinyl.

Rick Wakeman's searing solo towards the end of "Close to the Edge", another great Hammond moment...he might have played a C3, but hey, a tonewheel is a tonewheel.  Now, for another sort of good organ, listen to "Awaken" by Yes.  Recorded in some Swiss cathedral.  Thunderous!


Offline capozzoli

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Re: Ethnic and Regional Cooking
« Reply #923 on: November 24, 2010, 03:44:10 pm »
Hammond and Shirley Scott.Two names that belong together.

http://www.youtube.com/watch?v=NpmqiAvZ48Y

Good dining music too.
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

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Offline bluesman

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Re: Ethnic and Regional Cooking
« Reply #924 on: November 24, 2010, 03:47:23 pm »
Hammond and Shirley Scott.Two names that belong together.

http://www.youtube.com/watch?v=NpmqiAvZ48Y

Good dining music too.

A big thumbs up for Stanley Turrentine!

Love that jazz.  8)
Ron Price

Offline capozzoli

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Re: Ethnic and Regional Cooking
« Reply #925 on: November 24, 2010, 04:07:15 pm »
OK, Im posting my dinner in the brewing music thread.
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline punatic

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Re: Ethnic and Regional Cooking
« Reply #926 on: November 24, 2010, 11:35:08 pm »
Rick Wakeman's searing solo towards the end of "Close to the Edge", another great Hammond moment...

I saw Rick Wakeman with Yes at the Merriweather Post Pavillion in Columbia, Maryland in 1972.  It was a life experience. 
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Offline tschmidlin

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Re: Ethnic and Regional Cooking
« Reply #927 on: November 24, 2010, 11:50:46 pm »
Talk about a target rich environment.  OK, what do you call the line of people waiting to buy this?  A pho queue.
I'm totally using this next time we go for pho ;D
Tom Schmidlin

Offline nicneufeld

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Re: Ethnic and Regional Cooking
« Reply #928 on: November 25, 2010, 06:20:04 am »
I saw Rick Wakeman with Yes at the Merriweather Post Pavillion in Columbia, Maryland in 1972.  It was a life experience. 

I saw him in about 2002 with Yes...great as always, albeit with a few more decades behind him then!  Saw his son a year or two ago, touring with Yes, actually he struck me as good a performer, almost, as his dad, certainly was more dedicated to the original than his father, who seemed a little more casual and apt to wander.  Rick has a few great solo albums, and a lot of mediocre ones.  I like Six Wives of Henry VIII and his piano albums.

Today, ethnic American food at its highest.

Offline bluesman

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Re: Ethnic and Regional Cooking
« Reply #929 on: November 25, 2010, 12:32:15 pm »
OK, Im posting my dinner in the brewing music thread.

 :D

The late great Jimmy Smith straight out of Philly on the Hammond B3

"The Master of the B3"

Here's some awesome organ!  8)

http://www.youtube.com/watch?v=Xc1OK1eTH60&feature=related
Ron Price