Perilagu Khan's Profile

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What type of cuisine do you NOT like?

I'm not wild about Japanese cuisine, in general. Fish sauce deters me from Thai food, although I loved the stuff before I heard the story on FS!

Nov 17, 2014
Perilagu Khan in General Topics

Battle of the Slaws: Mayo vs Vinegar based

Can't say I've ever had vinegar-based, although I'm a partisan of tartness, so I would probably like it.

Nov 02, 2014
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Hound Parents

The matter of siblings is in interesting one. My brother was as crazy about good chow as I am (and like me, a Chilehead surpeme-deluxe), but he never really caught the cooking bug the way I did.

Nov 02, 2014
Perilagu Khan in General Topics

Hound Parents

Exactly. You've hit upon what I had in mind. My parents were not food adventurists, although by the standards of the age, mom was fairly adventurous and dad, through mom's influence, came to appreciate a pretty wide variety of cuisines. But far and away the most important thing is that mom took tremendous pride in whatever she cooked, and dad was more than appreciative of her efforts.

Nov 02, 2014
Perilagu Khan in General Topics

Hound Parents

Were/are either/both of your parents food lovers? Or did you come by your houndiness independently?

Both of my parents were basically food maniacs. Ma Khan did all the cooking (expect grilling), and was an excellent all-around cook. And she was a food lover, no doubt.

Pappy Khan had no real cooking skills or inclinations, but few men have ever appreciated good cooking more than he did.

No doubt, the both of them inculcated their gourmand ways in their first-born.

Oct 31, 2014
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Pizza Sauce versus Pasta Sauce

Very good point. I also agree with folks who have pointed out that pizza sauce tends to have a smoother consistency than pasta sauce.

Oct 24, 2014
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Pizza Sauce versus Pasta Sauce

What are the salient differences between pizza sauce and your typical tomato-based pasta sauce? The differences are definitely discernible, but are hard to put a taste bud on. Wife of Khan suggest the presence of oregano in pizza sauce. Perhaps. Perhaps not. Anyway, fire away.

Oct 23, 2014
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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
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Tips on becoming a "self-trained" chef

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

Jun 20, 2014
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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
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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
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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
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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
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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
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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
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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