Author Topic: Ethnic and Regional Cooking  (Read 85140 times)

Offline beerocd

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Re: Ethnic Cooking
« Reply #660 on: August 13, 2010, 05:36:53 PM »
So be it.... Faux Fur!  :P
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Offline capozzoli

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Re: Ethnic Cooking
« Reply #661 on: August 13, 2010, 05:47:11 PM »
Check this out. you can play it about quarter the way down the page.

http://www.lovingpho.com/pho-opinion-editorial/how-to-pronounce-pho/

Clear though there is becoming an English version of the word which is pronounced 'faux'.

I always try to say it correctly when ordering but they always correct me. I guess I have to practice.

Those guys over at Thang Long restaurant (I call it "Long Thang")  pretty much told me all the tricks.   They wont give up the clear beef broth secret though. Im still working them for it,  ;)

Anybody ever go out for Pho at 8 AM? The places are packed!

« Last Edit: August 13, 2010, 05:58:39 PM by capozzoli »
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Offline bluesman

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Re: Ethnic Cooking
« Reply #662 on: August 13, 2010, 07:40:00 PM »
We are going to have to go to that Vietnamese restaurant this winter again.  Pho is best when the weather is cold.  It warms you you up straight through your soul.  I really enjoyed that restaurant.  You remember...Thang Long on Kensington Ave.
PHO GA TU'O'l  *  BUN CHA HA NOI  (Healthy Authentic Vietnamese Cuisine)

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Offline beerocd

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Re: Ethnic Cooking
« Reply #663 on: August 13, 2010, 08:36:49 PM »
OK so I got a Q about the pronunciation. Do yous guys Paak the Caa over there? Cap said it was like fur and I don't hear no "r".
Even worse though is the time I did in STL and people there put in extra "r" sounds like worshing your car.
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Offline dbeechum

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Re: Ethnic Cooking
« Reply #664 on: August 14, 2010, 01:15:42 AM »
The Vietnamese engineer who works for me says something that sounds like "fuh" and insists that you're a dummy for saying anything else and don't you try and test her.

I won't.. she periodically brings me super awesome banh mi sandwiches.
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Offline capozzoli

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Re: Ethnic Cooking
« Reply #665 on: August 14, 2010, 05:20:51 AM »
Oh man, lucky you. I love Vietnamese hoagies.

The Vietnames in my hood sound like they are saying 'fur' with a very faint R sound at the end.  Kind like they are going to say the f word but instead end it with a faint back of the throat r sound.

Its way to hard to describe.

I dont think I have that much of a local accent from this area. Than k goodness too cause it is really bad around here. People say 'wooder' instead of water. Man that makes me cringe.
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Offline euge

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Re: Ethnic Cooking
« Reply #666 on: August 14, 2010, 05:28:16 PM »
We pronounce it as "phuh" but as long as it tastes right I don't care. Had a bowl yesterday and half an order of springrolls. I was stuffed!

Cap I believe it takes them at least 24 hours to do the broth, and they start it cold. Jealously guarded secret because not all pho the same. I've actually had bad pho.

Rare beef, bible tripe and soft tendon!!! This is the way to go.
« Last Edit: August 14, 2010, 05:30:06 PM by euge »
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Offline capozzoli

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Re: Ethnic Cooking
« Reply #667 on: August 14, 2010, 06:14:27 PM »
Oh I know, I soak the bones and oxtails over night. Then cover them with water and boil for 15 mins.Then strain and discard that water. Clean out the pot and rinse the bones again. Then cover them over with clean water. Then salt it and simmer for 4-5 hours. scooping off the scum as it rises.

After I add a tea bag chese cloth thingy full of cinnamon, allspice, black pepper, clove, star anise, then a few shakes of  fish sauce.  scallions and parsnips. Then simmer for another hour or two. Remove those things and strain the broth through a strainer and cheese cloth.then the broth is ready.

I follow this method but the broth comes out dark brown and heavy.

I think they must give the stock an "ice bath" or something.

Maybe Drew can ask the person that works with him. Lets bug him.
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Offline Robert

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Re: Ethnic Cooking
« Reply #668 on: August 15, 2010, 03:35:37 PM »
Are crab boils ethnic?

Snow crab was on sale this week so wife and three yr old wanted it for dinner. Here's the clusters waiting for the bath water to get warm enough.... ;D




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Offline andrew

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Re: Ethnic Cooking
« Reply #669 on: August 17, 2010, 02:59:20 PM »


crab  boils are awesome, don't know if they are ethnic either. still good though.
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Offline andrew

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Re: Ethnic Cooking
« Reply #670 on: August 17, 2010, 03:08:04 PM »


crab  boils are awesome, don't know if they are ethnic either. still good though.



caught them off this "louisiana super highway"
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Offline capozzoli

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Re: Ethnic Cooking
« Reply #671 on: August 17, 2010, 03:16:13 PM »
Check out smurfe's pictures on page one.

Some Swedish food tonight.

Meatballs and gravy with herb potatoes cooked with milk and herring pieces. And of coarse lingon sylt.



For the meatballs you can use any ground meat. I like to use tri mix, veal, pork and beef.

Start in the food processor add a small onion a few cloves of garlic and a slice of fresh ginger. Pulse till chopped fine, add a little milk and pulse a little more. Add that mixture to the ground meat sprinkle in some marjoram, salt, pepper and paprika and an egg. then mix well roll into 3/4" balls or bigger if you like. LAy them out on a baking sheet and broil in the oven until brown.

For the gravy add a mixture of a little cooking oil and butter in a large pot. Add a few tablespoons of flour to make a roux. Then stir well, then add a few chopped onions, a grated nutmeg, marjoram, a few allspice, a bay leaf salt pepper. Then add some beef broth and a splash of sherry. Mix well as it starts to get really thick add a little water as needed. Then add a cup or so of sour cream. Stir well to mix and simmer on low. Add water is it starts to get thick.

Never add milk after you started with sour cream.it will curdle.

Then take the cooked meat balls and add them to the gravy. Simmer for a few more mins and it is ready.

I have to find a way to get some rain deer meat.

Maybe I should re-title the thread "Ethnic and Regional cooking" 
« Last Edit: August 17, 2010, 03:21:10 PM by capozzoli »
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Offline nicneufeld

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Re: Ethnic Cooking
« Reply #672 on: August 17, 2010, 04:00:20 PM »
Break out the akevitt!  I love Northern European cooking (UK inclusive).  It has a hearty simplicity and elegance, a nice counterpoint to continental cooking.  I need to hone my Swedish meatballs.  I used to make the Danish sort (frikadeller) but it was early in my cooking "career" and they tended to fall apart on me...so with egg noodles and a hearty gravy I transformed them into "Scandinavian spaghetti" by breaking apart the failing meatballs.

Offline bluesman

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Re: Ethnic Cooking
« Reply #673 on: August 17, 2010, 06:26:24 PM »


crab  boils are awesome, don't know if they are ethnic either. still good though.




That is a beautiful sight.  I love blue crabs.  I used to go crabbing throughout the summer when I was younger.  I really miss it.  Crabbing is alot of fun and very rewarding.  Do you use beer to steam them?
Ron Price

Offline bluesman

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Re: Ethnic Cooking
« Reply #674 on: August 17, 2010, 06:30:10 PM »
Check out smurfe's pictures on page one.

Some Swedish food tonight.

Meatballs and gravy with herb potatoes cooked with milk and herring pieces. And of coarse lingon sylt.



Maybe I should re-title the thread "Ethnic and Regional cooking" 

This is one recipe I have always wanted to make but never have.  I will put them on the list.  They look delicious.

I think Ethnic and Regional would work and allow a bigger umbrella.
Ron Price