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cacruden's Profile

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Bangkok - Nahm, Bo Lan, Sra Bua, or Rosabieng

Rosabeing is not fancy but the menu is extensive which gives a wider selection (and tasty) to try food from. Took my nephew there a few weeks ago (fed him mostly street food and Som Tam Nua since he insisted on splitting the cost now that he is an adult) food was good, service.... well worst I have ever had there. Sat in an area serviced by only one waitress that was responsible for one party of 24+ and about 10 other tables (table of 24 for one waitress is already a stretch).... they were not that great at reallocating resources.

Unofficial Chowhounder survey: Who are you?

The learning from your mother-in-law's cooking sounds fun. I wonder if she is similar to here where if you ask them .... they could not tell you how to make it.... but making it is just automatic. I have found that sometimes after convincing someone to teach me that having a jewellers' scale and little bowls sometimes helps since they can put equivalent amounts into bowls that they put in then I can go back and weigh them and convert into whatever measurement I would like (g -> tsp, etc.; although I find fractions of grams to be a better -- prefer mass based cooking recipes - not volume).

Jan 07, 2013
cacruden in Site Talk

BLT'S!!

"crip" lettuce.... is that like gang lettuce....

Dec 27, 2012
cacruden in General Topics

Poor experience at Bo Lan

And here I was disappointed that they under-spiced a southern-thai dish that I was familiar with.... (I would say my tolerance towards spice is about equivalent to an average Thai person).

BLT'S!!

It was one of the things that stuck with me after finishing up working in London for 1y+1d.... had this craving for bacon on a roll with brown sauce. I actually had a special shipment made of brown sauce (4 bottles) from England one time.

Dec 24, 2012
cacruden in General Topics

BLT'S!!

No mayo in a BLT, it is Bacon Lettuce and tomato with toast (buttered).

Dec 23, 2012
cacruden in General Topics

Why is Bob Blumer "chef" ?

Yes. He cooks for a profession, location not important. He might be the Jerry Springer of chefs..... and he personally would not be high on my list.... and definitely not if it cost money.... but then my "chefs" make great food for me at a measly $1.00 - $1.50 per meal.... so competition is fierce.

Dec 22, 2012
cacruden in Food Media & News

Why is Bob Blumer "chef" ?

The word use in english is a synonym for cook. The word origins are "chief" or head of kitchen, then head of "area" and so -- on.... not some professional organization, or professional training. It is not brain surgery :o

Dec 22, 2012
cacruden in Food Media & News
1

Why is Bob Blumer "chef" ?

This thing about the title chef is silly, it is not like they are going to kill you or have you locked up for 20 years due to malpractice as a chef.... The word chef is just a synonym for cook (as a profession), not some glorified certified specialist. As far as how good someone is, that is for the market to determine. Some amateur home cooks are far superior to many of the "professional" chefs, the title of chef does not indicate how good someone is, just what they do as a profession.....

Dec 22, 2012
cacruden in Food Media & News

How do you top your french fries?

Just the standard salt and vinegar .....

Dec 18, 2012
cacruden in General Topics

Tried and True Recipes from David Thompson's "Thai Food"

Hope you clean them first. Don't know why coriander roots would "feel wrong" when you probably eat the roots of many other plants.... Clean them first, then when using use a knife and to a light scraping on the outside of the roots to clean the discoloured part off a bit. Use a knife on it's side and crush the root, then chop the root up (to release the flavours).

Dec 14, 2012
cacruden in Home Cooking

Beef Sliders

salt, pepper and a whole whack of thai chilies that were crushed in a mortar (about 3 thai chilies per). Makes for some spicy/hot ones....

Dec 07, 2012
cacruden in Home Cooking

Tried and True Recipes from David Thompson's "Thai Food"

I speak Thai a little, read Thai very very slowly.... Cook Thai food - but none of my 150 recipes from a semi-professional cooking school (SITCA) actually use that ingredient. The instructor was native to Phuket, so most of her recipes would be based on family and friends in that area. I was getting different english for ใบกระวาน (bai gra-waan), then ran across the following ingredient list with botanical names and it sort of made sense (I know I have had that problem with one other herb - cannot remember which one)... the person said can be either. Most Thais do not work from recipes - in fact if you ask them they would not be able to tell you.... but they will show you how to cook it.

So I would not be able to find out which one David actually meant until I could find who showed David how to cook it in the first place :o He lived here for many years, so he speaks Thai and reads Thai.... but most likely the source is someone showed him as they cooked it and then he replicated it based on what they told him were the names of the ingredients.

I know of at least one ingredient that I eat that has no english name, just a thai name and a botanical name.....

http://ediblyasian.info/glossary-thai...

Dec 07, 2012
cacruden in Home Cooking

Tried and True Recipes from David Thompson's "Thai Food"

Not a surprise now that I found that duan salam, indian bay and bay laurel all have the same Thai name :o

Dec 07, 2012
cacruden in Home Cooking

Tried and True Recipes from David Thompson's "Thai Food"

Gets even more confusing now that I dug into the name translations:

Common Name:

Bai gra-waan ใบกระวาน = bay leaf

Translates into three botanical types (the two asian are not interchangeable with lauris nobilis):

i. Lauris nobilis
ii. Cinnamomum tejpata Indian
iii. Syzygium polyanthum (Salam) Indonesian

Dec 07, 2012
cacruden in Home Cooking

Tried and True Recipes from David Thompson's "Thai Food"

For Massaman Curry (my recipe does not use it) "bai gra-waan" (ใบกระวาน) = bay laurel I believe.

Dec 07, 2012
cacruden in Home Cooking

Bangkok - Third time's the charm (I hope!)

Ya, Lobster Tom Yum must have been expensive :o I remember seeing them loaded live in the hold of an aircraft I was on enroute through Halifax NS (my parent's city). In Halifax, those things were cheap (steamed at supermarket, then eat in backyard), in London.... lobsters were incredibly expensive.... I can understand the difficulty getting things like thai eggplants, sweet thai basil, and holy basil that do not age well in a northern climate city. My gut though thinks those are all excuses. London is a great city to visit, but living there.... not so much.... probably just got tired of it and wants to be located somewhere better ... whether it is here or in his native country Australia where he can source the ingredients much easier. He has lived here before for many years -- and speaks and writes Thai.... so he just probably wanted to go back to a better lifestyle.

What Thanksgiving dish do you refuse to eat?

Doing anything with food for humour would not go over well with my grandma, she was the most frugal person I have ever met (and I have met a few - only one came close).

Dec 06, 2012
cacruden in General Topics

What Thanksgiving dish do you refuse to eat?

Only if you want to ruin your reputation :o

Dec 06, 2012
cacruden in General Topics

Bangkok - Third time's the charm (I hope!)

Did not hear that Nahm London was closing, surprised, but at this point with book sales etc. he might not need the money and the hassle.... Australia and Thailand are much closer....

I am actually quite happy to see him come here and reside.... there are too few Thai cookbooks of any breadth (in addition to his two books), so being here will give him a chance to improve them. The (english) world needs more Thai cookbooks :o

Bangkok - Third time's the charm (I hope!)

IMHO, (been to Nahm twice, Bo Lan once) Nahm had better food than Bo Lan, Bo Lan had better ambience. I don't believe adjusting spiciness is accepted at Nahm, if a dish is too spicy you are expected to order something else :p Never been to Issaya.

Nahm is David Thompson's restaurant, Bo Lan was opened up in Bangkok a year proceeding by a protege of David Thompson.

I believe that the Sukhothai Hotel is located a short walk to the SE corner of Lumpini Park, (as of 2 years ago) at the NW corner of the park on the west side (same street that the skytrain runs along) there is an outdoor parking lot with street food vendors that was pretty popular. They will bring a menu (english) to your table, but I am not sure the same menu covers all vendors or if different areas of tables they bring you different menus :o

There are probably a lot more street food vendors (south) in that area since at night there are a lot of hungry girls that need to be fed :o Not sure about the restaurants and lunches though - never been at lunchtime.

Night time will definitely be cooler to eat outside. Actually right now the temperature at night is quite comfortable (for me anyway, but then I don't find the daytime temperatures to hot yet).

How do you store/archive your recipes?

You should still back them up. Card files can be lost in disasters. They might last longer on cards, but cards can burn.

I don't use cards -- because me and paper do not get along. I find computerizing them great since I can include pictures, send a copy to relatives with easy (including a copy of the entire set of recipes) - which is another form of offsite backup.

Dec 06, 2012
cacruden in Home Cooking

How do you store/archive your recipes?

Hard copies should be backed up as well. If you have a kitchen fire, or some other disaster, you won't want to lose your recipes.... for a lot of people it is like losing a part of yourself

Dec 06, 2012
cacruden in Home Cooking

How do you store/archive your recipes?

I use MacGourmet software which I find to be pretty darn good. Only thing I would really like changed is that I would prefer to have the option of multi-lingual names on the same recipe (English name, and Thai name). I have a copy of that macgourmet file in several drives, locations and devices.
- two different hard drives in my main computer
- a copy on my iPad (MacGourmet for iPad)
- a copy on my iPhone (MacGourmet for iPhone)
- and a copy uploaded offsite (currently dropbox). I just copy the file into another directory and dropbox syncs it offsite.

Computerizing the recipes gives me the option for backups (assuming one takes the time to worry about that) - paper might last longer but it can burn as easily as a hard drive can crash. Hard drives have a "mean time between failure" (i.e. it will eventually fail). A hard drive will usually last 5+ years, but it could crash sooner.... or you might accidentally delete things.

It is great having a copy on my iPhone.... if I am out shopping and feel like cooking something I can double check the recipe on my phone to make sure I have all the ingredients.

Dec 06, 2012
cacruden in Home Cooking

Fried Chicken

Rendered horse fat does a very good job of making fries.

Dec 06, 2012
cacruden in Home Cooking

Christmas Eve dinner or Christmas Day dinner - which is bigger in your house?

Christmas Day Dinner (early evening) was bigger. Christmas Eve was filled with getting ready for Christmas, then going to church. Christmas Day was more relaxed, opening presents, and then people would start arriving in the afternoon and then the dinner (ham) was early evening. Christmas season always seemed to be a stressful time, but come Christmas Day things started to be more relaxed since all the preparations etc. were more or less finished.

Nov 29, 2012
cacruden in General Topics

Good Restaurant.....um...Not for Me...

Still prefer tables without tablecloths. I prefer restaurants that you go to with people and order shared dishes, and that often leads to messy tablecloths - which are white and the mess is obvious when made. Easier to keep the cloth clean when the food is appetizer/main/desert style, but I find those meals to be boring. Tablecloths don't make the food taste better, it just increases the cost :o

Nov 27, 2012
cacruden in Not About Food

Good Restaurant.....um...Not for Me...

Interesting, I was watching episode 4 - "Chicken" from "How to Cook Like Heston [Blumbenthal]" and the first step in the process is to cook the chicken at very low heat (90C) for a much longer period of time, then rest it, then I believe cook it at high for a short time to crispy out the skin, etc.. During the first step (most of the cooking) he mentioned that you will notice that there is almost no smell from the cooking of the chicken, when you cook and it releases the smell - it is releasing the taste as well...... Also if you cook sous-vide it will not smell that much. So you don't have to nuke to have food lack the smell. Of course the other possibility is that they have an EXCELLENT ventilation system :o

Nov 27, 2012
cacruden in Not About Food

Good Restaurant.....um...Not for Me...

I think you misread my posting if you think I said they are used for the next patrons. That is why tablecloths ARE NOT environmentally friendly. Wipeable tables are more environmentally friendly. Gotta convince the environmentalists to throw paint at the overuse of tablecloths, like they have done with furs :o

Nov 27, 2012
cacruden in Not About Food

please join my I HATE MAYO CLUB..LOL.. anyone welcome..even if you like it rop

Stretching the "reasoning" of why you do not like something does not make it so. If your body "bodily excretions" are like that then you might have problems and should see a doctor :o

Nov 26, 2012
cacruden in General Topics