Perilagu Khan's Profile

Title Last Reply

Tips on becoming a "self-trained" chef

There no longer is an upper class. Only crass, ultra-rich vulgarians, of which Bourdain is one. Yippee.

Jun 20, 2014
Perilagu Khan in General Topics

Tips on becoming a "self-trained" chef

Such appetizing imagery. Such a classy gentleman, St. Anthony.

Jun 20, 2014
Perilagu Khan in General Topics

What's Your Favorite Chinese Take Out Order

Recent discoveries for me are Sesame Chicken and Lemon Chicken. Fortunately for me, there's joint half a mile away from my casa that prepares these delicacies wonderfully.

Jun 16, 2014
Perilagu Khan in General Topics

Curry Rules the Food World!!

Funny. I'm presently making Murg Sali, but the local Indian mart didn't have any kari leaves so it won't be entirely up to scratch.

PS--I predict an anti-curry lecture from a certain poster.

Jun 14, 2014
Perilagu Khan in General Topics

Favorite dessert by nationality?

'Merican: Peanut butter pie with whipped cream on top
Indian: Pistachio Kulfi
Eye-TAL-yun: Tiramisu

Jun 14, 2014
Perilagu Khan in General Topics

wedge salad a rant

I saw Wedge Salad Rant open up for Fine Young Cannibals in Cleveland back in '86.

What goes with olives?

And you'd probably live quite a while.

Jun 11, 2014
Perilagu Khan in General Topics

What goes with olives?

Tapenades on thinly sliced, toasted bread or on certain crackers, are excellent.

Jun 11, 2014
Perilagu Khan in General Topics

How do steakhouses cook steak?

I too love a smoky steak. But my method is simpler. After seasoning a pretty thick NY strip--my favorite cut--with S & P, I build a hot charcoal fire in my grill, and then, just before cooking, chuck a combo of pecan and oak on the coals. Immediately afterward, I put the steak on the grill, shut the lid, open the stack and the vent to raise the heat of the fire, and cook until done. I'll usually flip the steak about three or four times. Once done, I top with a compound butter containing lemon and thyme and chow down.

Jun 05, 2014
Perilagu Khan in General Topics

Food Shame -- What is a fairly common food that you've never tried. Even though you are probably an adult now and can go and try whatever you want?

The effort is herculean.

Bohemian Steak!

I've never heard of Bohemian steak. I'll keep my eye out for sirloin tip, though. That's probably what it's called in these parts.

May 31, 2014
Perilagu Khan in General Topics

Food Shame -- What is a fairly common food that you've never tried. Even though you are probably an adult now and can go and try whatever you want?

You're really missing out with the tamales.

My list is extensive. Off the top o' me head...

caviar
artichokes
oysters
squash
turnips
escargot
green peas
all beans except for pinto and green
strawberries

PS--I feel no guilt or shame for any of the above.

May 31, 2014
Perilagu Khan in General Topics

What do you love best about the deli?

Never seen Spirytus. Sounds like a weapon of mass inebriation.

May 27, 2014
Perilagu Khan in General Topics

What do you love best about the deli?

Will do.

May 23, 2014
Perilagu Khan in General Topics

What do you love best about the deli?

My personal favs are Wyborowa (hard to find) and Sobieski, which is an excellent substitute. And despite the fact that Polish vodkas are superior to Russian, they tend to be less expensive. That's a win-win.

May 23, 2014
Perilagu Khan in General Topics

What do you love best about the deli?

Helluva post, Bagels. You need to write a book on the history of kosher delis in the Bagel Belt.

May 23, 2014
Perilagu Khan in General Topics

What do you love best about the deli?

Continuing in praise of the Poles, Polish vodka is nonpareil, IMO.

May 23, 2014
Perilagu Khan in General Topics

What do you love best about the deli?

I live in a city of approximately 225K and, if you exclude supermarket delis, we don't have a single, bona fide deli. And boy, I sure wish we did.

What are the differences between Spanish and Portuguese cuisines?

They don't merely share a border; Spain virtually surrounds Portugal and they are the only two nations occupying the Iberian peninsula. As such, the OP's question is a good and interesting one.

What is the Most Garlicky Cuisine?

I can think of many possible explanations. Alas, none of them savory, so to speak.

May 13, 2014
Perilagu Khan in General Topics

Food from the 70's!

Annie Greenspring wine. In the unlikely event it's still made. Lancer's and Mateus as well.

Food from the 70's!

I'd say fondue took off in the mid- to late-60s.

May 12, 2014
Perilagu Khan in General Topics

Condiments for hot dogs

I like to brush on while grilling. You get a nice caramelized char.

May 11, 2014
Perilagu Khan in General Topics

Condiments for hot dogs

Actually grilling, eh? You NEED BBQ sauce.

May 10, 2014
Perilagu Khan in General Topics

Condiments for hot dogs

Excellent edicts. My only quibble is that a sweet blush wine is fine with dawgs.

May 10, 2014
Perilagu Khan in General Topics

Condiments for hot dogs

Instead of ketchup, I'd offer homemade BBQ sauce. BBQ hot dawgs are sorely underrated. If the OP wishes, I'll give her my recipe for some truly legendary Texas BBQ sauce. If not, that's okay too.

May 10, 2014
Perilagu Khan in General Topics

Whatever Happened to Roquefort Dressing in Restaurants?

Could very well be. And if so, Roquefort dressing is a trend that is long overdue to wax once more.

What Is the Most Onion-Heavy Cuisine?

I'm not sure, but in general, those statistics look very suspect to me. And do we really have statistics for Gabon that are as reliable as those for the US? I rather doubt it.

May 09, 2014
Perilagu Khan in General Topics

center cut bacon?

It's the only bacon I buy. And it has just enough fat to render the stuff for refrigeration and future use.

May 09, 2014
Perilagu Khan in General Topics

Whatever Happened to Roquefort Dressing in Restaurants?

The vodka martini is quite delicious, but the vermouth must be noticeable. Otherwise, it's just an iced vodka shot and hardly a true martini. Indeed, I reserve my scorn not for those who drink vodka martinis, but for those silly trendmeisters who give idiotic instructions such as "wave an open bottle of vermouth over the glass" or some such. A significant portion of vermouth is utterly essential to a martini.

May 09, 2014
Perilagu Khan in General Topics