Agent Orange's Profile
Floral Flavors in Foods: Shades of Paradise?
Since someone else brought up hibiscus, I was reminded of agua de jamaica, aka hibiscus tea. I thought it originated in Mexico, but after some brief googling I've learned that it is consumed in many corners of the world. including Egypt and Thailand.
Kaffir Lime Leaves
I'm in North Tampa, a fair jaunt from Dunedin. Good to know there's a source for lime leaves for North Pinellas hounds.
Kaffir Lime Leaves
Got the leaves at Oceanic. They are in the "vegetarian" section of the freezer near the produce area in the back of the store. They seemed reasonably priced at 19.99/lb; I believe I got about twenty leaves for a buck sixty. Also, I was very pleased to find that Oceanic sells *fresh* galangal. There's going to be some serious feasting going down in the coming days at my house. Thanks Andy.
Kaffir Lime Leaves
Really. I've been to two of those three in the last month looking for them; guess I didn't search thoroughly enough. So they are refrigerated and not frozen then? Do they go bad quickly and what has been your experience freezing them? Thanks a ton; you've given me hope.
Kaffir Lime Leaves
Instead of creating a new thread on an existing topic, I thought I would bump this one to bring up the discussion once again. It's been nearly three years since this thread was created and perhaps someone has found a source for kaffir lime leaves (and maybe even the fruit itself) here in Tampa. I've visited several oriental/Viet markets in West Tampa looking for this ingredient that keeps showing up in nearly every Thai recipe I attempt. I've found frozen galangal (small Thai/Viet market on west side of Armenia just south of Waters) but no lime leaves. Anyone else have any luck?
12 Meals in Tampa/St. Petersburg
Agave is more of a Mexican restaurant whereas Red Mesa is more Southwestern. Personally I prefer Red Mesa. The menu is a more unique and the presentation more creative; however I have only been to Agave once so I may not be the best judge.
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Red Mesa Restaurant
4912 4th St N, Saint Petersburg, FL 33703
Sweet Vietnamese pastry?
Great ideas, thanks! I especially dig the banh choux. I like the idea of puddings, but the crowd will be mostly non-Asians and I'm hoping for something handheld.
Sweet Vietnamese pastry?
I'm catering an small event which calls for Vietnamese hors d'oeuvres. The savory side of the menu is taken care of, however we'd like to serve hot and cold Vietnamese coffee afterwards. I am trying to think of something to nibble on that would go with the coffee and still be Vietnamese. If I weren't restricted, I could think of dozens of Western-style pastries that are made to be consumed with coffee. To my surprise, I haven't been able to find something comparable from Vietnam, despite the French influence. One idea I had was to make pâté chaud with a sweet filling instead of pork. Maybe guava paste, but now I'm afraid I'm straying into Cuban territory. It seems like most of the desserts I've come across are rices and soups. Does anyone have any advice to offer? The only requirements are that the item be Vietnamese (or related/riffed from Viet cuisine) and that it can be eaten by hand from a small plate or napkin. Gluten-free would be a great bonus.
I hope someone's got a suggestion, I'm stumped.
Tortilleria in Tampa
I recently moved (back) to Tampa after a stint in Bradenton where I grew spoiled by a wondeful Latino grocery store called Acapulco Tropical. I now live in North Tampa/New Tampa and miss the wonderful selection at that market, but most of all I miss the convenience of a nearby retailer of fresh tortillas. Does anyone know of a good tortillería in North Tampa? Wish I had the time and willpower to make my own every time I have a hankering for Mexican food (just about every day.) A good all-around Mexican grocer would also be a great discovery, the few I've visited on Fletcher were nice but quite small.
How Important to You is Pronunciation? (vis-a-vis Food)
Siempre la he pronunciado como "po-yo", sin diptongo. A mi me parece que muchos hispohablantes la digan así. Además oigo dos maneras de pronunciar "calle" (por ejemplo); "kah-yeh" y "kye-eh", otra vez sin diptongo. ¿Estoy equivocado o no? Como usted ve, a este norteamericano los idiomas extranjeros le interesan.
It's MASCARPONE!
I hope this helps to answer linguafoods original inquiry above: The word 'herb' probably entered the language in the 13th century or before. There never was an "h". Erbe [airb] in old (Norman) French became erb [urb] at some point in English, no surprise. Due to the various vowels shifts the English language has undergone, it is likely that it did start out being pronounced as in French. Hundreds of years later due to spelling revisionism which linked words to their Latin or Greek sources (relevant here: herba in Latin), we get a nice little -h- at the front of the word on both sides of the pond. Americans did not change the pronunciation, although the Brits apparently picked up on the spelling reform and change theirs.
Now, you tell me who is weird. (Insert anthropomorphic punctuation to indicate jocularity.)
Just Days til Trans Fat Ban in effect (moved from L.A. board)
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I have appreicated your opinions and insights.
Just Days til Trans Fat Ban in effect (moved from L.A. board)
The only type of right which is relevant. My corndog does not endanger your safety or property.
Just Days til Trans Fat Ban in effect (moved from L.A. board)
My right as an individual is violated when I cannot walk up to a restaurant in New York or LA and purchase FDA-approved consumables which that business is willing to serve me in exchange for currency. The restriction was created precisely to regulate the things we put in our bodies, the restaurants are simply the intermediaries. There's no logical reason not to ban trans fats from grocery shelves as well.
It's MASCARPONE!
Good work on that etymological lineage. You need to pull that one out every time one of these haughty pronunciation threads pops up.
It's MASCARPONE!
I think the word was Frenchified the moment it entered our language - from French. The word was orginally spelled sans -h- for a few centuries and the letter only added in the 19th to pay respect to the Latin source, herba. Seems like the Brits picked up on the anachronistic spelling and started to pronounce it that way.
Just Days til Trans Fat Ban in effect (moved from L.A. board)
I remember hearing about this proposed ban in NY a couple of years ago. It went into effect I take it? And now LA, too. Well I guess this is what the rest of America has to look forward to. It's good that people here seem to take care of their bodies, but is anyone concerned with government entities mandating what people put into their own mouths?
Things you eat only for their "health" benefits
Yes to the twigs. Fortunately I get my whole grains from other sources nowadays, happily.
One truffle
Thanks. Truffle or no I like your suggestion for the eggs. I'll have to try the shrooms, cheese, and nutmeg.
One truffle
You are one hardcore gastronome, Caroline. Sounds like those chefs were pretty lucky to get a seat at your table. That does sound like a great special occasion meal, and I might even try it one of these days (must one rear the ducks and chickens oneself?) but it won't be this Christmas. Thanks for sharing your expertise. The fate of this little black truffle is still in great doubt.
One truffle
Thanks to all who've replied so far. Sounds like no matter what gets made it won't suffer from a shave. I'm beginning to wonder how far I can stretch one walnut-sized truffle...
ghg, would those be scrambled, or any preparation?
One truffle
While in France this summer my parents received a truffle (black, in a jar) from a generous host in the Perigord. I am making the Christmas Eve dinner at their house and they would like to use the truffle somehow in this meal. I have already got the Besh/jfood short ribs marinating in the fridge. We've also got some dried cèpes that I am thinking about using for a risotto. However, I can't imagine that adding truffle to the risotto would do any justice to the shrooms. I have considered making some kind of truffled polenta, but we always have grits with Christmas brunch the next day so perhaps not. In truth, the only truffle experience I have with an infused olive oil.
I would like to solicit the opinions of my fellow 'hounds. Considering that the only set part of the menu is the short ribs, how can I put this fungus to good use? It seems like it belongs somehow in the starch (risotto, polenta, mashed taters?), but perhaps it might shine in a special side dish or, even in... dessert? Any specific recipes or general advice are welcome.
Non-stick for induction?
Hey thanks. I had never thought about parchment paper before (or newspaper.) And all this time my cast iron pan has been asphyxiating in the cabinet. Seared scallops are in order tonight.
Christmas Brunch.....best recipes list.....bring 'em on!
Made this last year and I am planning to do the same this coming Christmas morning. I think this French Toast will become an annual tradition. It's a great recipe and really cuts down on the work of fixing brunch when you would rather be enjoying the holiday.
Spanish Food - appropriate nomenclature?
Interesting. Well, I definitely know many non-Hispanics (here in Florida) who use the term. Perhaps it came into common use after people from Latin American employed it. I cannot recall any instance of a Hispanic calling themselves Spanish; usually they refer to themselves by their nationality. But I won't question your claim that it gets thrown around a lot up North and possibly in my neck of the woods as well.
Spanish Food - appropriate nomenclature?
I think Americans who make that mistake are equating these immigrants' identity with their language. Many in this category of Americans are probably not very well acquainted with the country Spain. Unless you follow soccer, gastronomy, European politics, or you enjoy travel, Spain is more off-the-radar than Mexico, Cuba, Colombia, etc.
"With au jus" = with with the juice
Not if "au jus" comes to mean "meat drippings" in English. Like Paulustrious said, knowing a bit of French (in this case) allows one to see an obvious error. I am a bit of an English grammar freak, and that also extends to French and Spanish. But given even the slightest chance, I would ignorantly butcher hundreds of foreign languages.
