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Kim Chi Hot Dog
*All Beef hot dog franks - nitrate free preferably
*Hot Dog bun
The Fix-ins:
*Cabbage Kim Chi
*2 slices avocado
*Sesame aoli: mix 1/2 cup mayo with 1 tsp black sesame seeds and pinch of garlic powder - keep any extra on the side for fries
*chopped bacon
Optional: 1 sunny side up egg on top
Serve with sweet potato fries
I love Indian with a passion. Along with Mexican, Italian and good ol' Yank food, it is my favorite. That said, it's certainly not for everybody. Some perfectly (well, relatively) sane folk just cannot abide by the peculiar combination of spices one finds in Indian cookery.
Italian is my favourite, mainly because I was lucky enough to eat the real authentic thing. But I grew to love British food.
I love Italian and Mexican myself and make some really interesting gourmet meals like my Italian seafood and chicken dishes, and my Mexican chile cocoa marinated pork loin for the grill.
Kecap or Ketjap is an Indonesian soy souce in which they've added gula java or 'Javanese sugar' (hence the Manis, Sweet) which is some sort of Palm sugar.
Yes, entirely possible that it was just a bad Indian restaurant. They're out there! That said, in a huge metro area like Philly, there are going to be tons of excellent Indian restaurants to try. In that regard, I envy you. So just check on urbanspoon and tripadvisor--you'll be sure to find a place or two where they know their business. And if the spicy curries are not your thing, try the various kebabs, the delicious breads, the pakoras, samosas, the soups, and don't forget the pistachio kulfi for dessert! It is an Indian ice cream, and to my mind, the best ice cream on the planet when done correctly.
Kecap/ketjap--sounds phonetically an awful lot like catsup/ketchup. This can't be a coincidence.
http://en.wikipedia.org/wiki/Ketchup
Now that we got ketchup/catsup resolved, I assume that "union" is a typo and you meant onion. I'll go back later and look at that, right now I am eating the last of the General Tso's pork and some freshly made corn maque choux that is giving me quite the contrast between the sweet pork and the heat. Quite tasty.
It looks like no one is familiar with abalone and I am surprised. They are called ormers in the British channel islands, I would have thought someone here knew something. They are known in Australia, New Zealand, and South Africa. In China they are used in soups for special occasions. In Japan, live and raw abalone are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of tottsuru, a local dish from Honshū. Tottsuru is mainly enjoyed with sake.
In California, abalone meat can be found on pizza, sautéed with caramelized mango or in steak form dusted with cracker meal and flour.
Ringing any bells yet with anyone?
I will be making a seafood gumbo this weekend. Now, while perfectly delicious the same day, a trained chef friend of mine who makes gumbos says I should make it tomorrow and serve it on Sunday. He says the flavors and any spicy heat will intensify as it cools and kick it even better when reheated the next day. Anyone else here experienced with making or eating this quintessential Cajun/Creole dish?
Can you give me an idea as to what it tastes like as sushi? I might like to do a California combination as a flour dusted steak with the caramelized mango. Not that I dislike sushi at all, but I haven't got that kind of intensive training to make it myself. I usually just settle for going to a Japanese restaurant when I'm in the mood for some.
My gumbo by the way will have shrimp, crabmeat, crawfish tails, and andouille sausage along with some okra, tomatoes, the trinity, a bay leaf. I'll use chicken stock to mellow out the intensity of seafood flavors and make them stand out better. Oooh, I can't wait to get started tomorrow \:D/ \:D/ \:D/
Do you know how to cook bland food, SirHenry? Somehow, I think not. ;)
My favorite dinner of all time is surf and turf, filet mignon and a lobster tail. Loaded baked potato and some buttery peas for veggies. Can't get simpler than that.
My best breakfasts, when I'm in the mood, are steak and eggs, or homemade chocolate chip pancakes.
I don't advocate bland! I just think it would be hard for you - or any good cook who likes to use different spices and flavors - to restrain yourself.
I adore a properly cooked filet mignon. Medium rare please and thank you!
Someday, if you ever come back to the US and I haven't croaked from eating all this good food and smoking cigars, I'll make you that filet mignon cooked to order. Or whatever else you want on my homemade menu that drives you nuts :)
I'm impressed @WillyGalore.
@SirHenryLeeChaChing I'm an advocate of simple food. When the meet is good (and I say good as in really good, all-natural, etc.) it will be great grilled with just sea salt ;) Concerning the shortbreads, you can make them without your spices of choice if you don't appreciate anise (you reminded me of Bond with that one, I must confess. I would suggest cardamom, nutmeg and ginger and, why not, some pepper (I suggest pink). Yes, I may advocate simplicity in main courses but when it comes to deserts and bakes I go slightly crazy.
Now I find there is a "pink" pepper; I have never heard of that. White, yes. Pink? Hmmm. Please tell me more, @Sandy.
I usually read these threads when I wake up in the morning, pretty early here (4:30 to 5:30 a.m. is my usually wake up time) and I end up wanting all this incredible sounding food - NONE, I tell you none, of which I can get here. :o3 Waaaaaaaaaaah!
But I've always liked cooking and enjoy great food, so I'll keep reading and making myself miserable at times.
SirHenry, I'll make you a list for my visit (a few years off, alas). :)
Cookbook photo perfect Yorkshire Puds, Willy!
Nice if you could do that someday. I enjoy garlic very much and Indian food (but I need the heat turned down on it for me).
Are you able to upload a photo @SirHenry? I'd love to see what it looks like. Sounds absolutely scrummy.
Very good in chocolate recipes by the way.
I managed to find octopus here (a rare find around here) and today I made one of my favourite diches: octopus rice. Yesterday in the market I also found chestnuts (another rare thing here) so I've been enjoying some lovely boiled ones this afternoon. In days like this life is good :)
Regarding abalone @SirHenryLeeChaChing I never had it, but there is one fool-proof way of cooking seafood: get seawater and boil them there. If you can't trust the seawater put enough salt in water to resemble it and cook it the same way. Personally when I boil seafood I usually add some onion, a few cloves, bay leaf and a few grains of black pepper to the water, can't go wrong with that.
However, since it's a shell, perhaps it's better to cook them in a different way. I would throw them (in their shells) into a frying pan with some oil, wait for them to open and then add white wine and whatever spices you like, and finish with fresh parsley.
It is rare that I will eat things like octopus (polipo in Italian) or squid. Squid for me is simply calamari as I've always known it. And there is a huge difference between fresh and frozen. If it's fresh and prepared in a classic Italian manner to my satisfaction, and I always ask with great detail before I say yes to an order of some, I'm usually game for it. If they say it was frozen, I move on. Scungilli (or conch, and we know Bond likes his conch chowder) I am the same way with, although I find it a bit tastier and am less demanding in it's preparation. My high school buddies had grandmothers raised in Italy and Sicily, the no speaka English types, but those women were amazing cooks who could have easily worked at a gourmet place and had them lined up outside the doors every day and night. I picked up a lot of great techniques for cooking authentic Italian by just watching them, that serve me well to this day.
Next week I want to start talking about my favorite A, the amazing and delicious fruit known as the apple. Whether simply skinned and eaten as is, or used in a gourmet manner, one of the tastiest treats known to humans and one I always enjoy as described.