Ulua's Profile
Pho- is it .. good for you??
Yes culantro is definitely an important ingredient. I've seen places use cilantro but it's not the same. I think the closer the place is to an Asian produce center, the better the chance they'll have it. It is indigenous to the American Tropics and West Indies, and is somewhat delicate -- so maybe it's not easy to cultivate in N. America.
Pho- is it .. good for you??
Pho should not have any fat floating around at all, and the diner should not have to skim it. If you do, the place is not preparing it properly. No pho fanatic should have to tolerate this. They are supposed to skim and discard the impurities from the pot of broth well before they drop the noodles into your bowl.
At the place I go to, the broth is clear of any fat residues (and I always go with the beef). I'd say drop the restaurant(s) where you've had that experience and move on till you find a good one. Good luck.
Life's a Trip on Travel Channel
I did not like the Japan show either. His comments were along the lines of "eww these people are so strange..." with a self-centered, judgemental tone throughout. He has none of Bourdain's wit and perception, nor Zimmern's inquisitiveness. Not sure what Travel Channel was thinking when they bankrolled this series. I won't be tuning in again.
"Food Entertainment Network" - Enough Already
Yes, surprising FN brought back Cook's Tour. However at a book signing in Dec, Bourdain suggested FN is taking their last shot, as their rights to the series expire summer 2008 (which his production company is trying to acquire). Again, they must have noticed "No Reservations" is Travel Channel's highest rated show.
FN probably realizes it's not going to silence Bourdain's criticism. In his 6/15/07 post in Michael Ruhlman's blog, Bourdain noted the food on 'The Next Food Network Star', "mostly looks like bonobo-puke". And while being admittedly hooked to the show, he felt the contestants are the type who "would not hesitate to grope strangers in hot tubs, vomit in public, share their cellulite with the world, bunk with a drunken Mini-Me and generally humiliate themselves utterly in the cause of Being On Television..."
What foods do not spoil?
Natto...actually, how does one know if it IS spoiled? It sits in my fridge, there is no expiration date, it's gooey, slimey and smells like rotten socks. Well I eat it with furukake and rice and so far no ill effects....
"Food Entertainment Network" - Enough Already
I'm happy to report a slight break in Food Network's dark clouds – the channel will rerun Anthony Bourdain's "A Cook's Tour", starting with a mini-marathon on Christmas Day. Then, re-airing it in a regular time-slot Tuesdays at 10:30pm ET/PT starting January 8th. The show had not aired since July 2006.
It is almost unprecedented that FN does this – but the suits must have noticed Bourdain's "No Reservations" is the highest rated series on the Travel Channel. Not to mention a cult following. Their loss.
Hopefully FN will start to realize that an intelligent, well written foodie show can and will draw viewers.
Said Bob Tuschman, FN's Senior Vice President: "We look forward to introducing new viewers to this memorable Food Network series and know they will enjoy Anthony's unique voice and unforgettable adventures."
http://biz.yahoo.com/prnews/071213/lath087.html?.v=101
Simply Delicioso - new FN show - what do you think?
In the past, FN had better Hispanic shows/chefs: Aaron Sanchez (Melting Pot), and Susan Feniger & Mary Sue Milliken (Too Hot Tamales).
Aaron was a fine, personable host popping with ideas. I tried his "Barbacoa de Cordero" and it was amazing. (Recipe still listed in FN's website). I understand he's a candidate for "The Next Iron Chef".
"Simply Delicioso" lacks punch and creativity, in my opinion.
beef stew and...
Just about every food mall and lunchwagon in Hawaii offers beef stew (Asian-style with white rice). Sidedishes are usually a choice of tossed green or macaroni salad. I think either are a good match.
Steaks in Hawaii
Ruth's Chris dry-age their steaks. If someone's not used to it, the "odd taste" could be, as variously described by some, as "intense", "nutty", "gamey". I've eaten the ribeye at Ruth's in Honolulu many times. Normally, they're great. But I did noticed an off-flavor once -a bit gamey, like it was on the shelf too long.
Agree with the others, steaks in Hawaii are cooked same as anywhere else. I like Hy's too, my favorite is their prime rib. They use native kiawe wood which gives their steaks a smokey, unique richness.
Food Network's classic shows online
OK, "FN Classics" is back with four new clips: Mario Batali, Bobby Flay (w/shades), Ming Tsai (grilling miso/sake scallops on "East Meets West", 1998), and Too Hot Tamales (still misspelled "Two" instead of "Too".
http://www.foodnetwork.com/food/video_guide/
Hey FN, how about David Rosengarten (Taste)? Would like to see them produce a Classics DVD.
Food Network's classic shows online
The show was "Dining Around" (1994-1998), originally with Nina Griscom and Bill Boggs. Boggs was later replaced by Alan Richman.
http://www.chowhound.com/topics/306873
I think "Best of" was similar, but more locale-focused and scenic. Also, no critiques. As I recall, "D. Around" was mostly studio discussion interspersed with restaurant footage.
Favorite Food Network Chef
Agree. FN's travel shows seem to be restricted to U.S. and Europe (mostly Italy), and not Asia or S. America. I miss Ming Tsai's "East Meets West" but at least it's now in reruns on Fine Living.
Another FN fave was "My Country, My Kitchen". The first show followed cookbook author Mai Pham back to her roots in Viet Nam. Chefs in subsequent shows included Michele Bernstein (Argentina) and Maya Kaimal (India). Fascinating series, too bad it cancelled.
"Taste" with David Rosengarten was great. He inspired me to explore serious cooking. As far as who I like now...Alton Brown. He gives a perspective of things I never realized. Like when he equated polenta with grits(!)
Korean Seafood
Glad to be of help. Sorry I don't know any places outside of Hawaii! However, if you ever visit here, I'd highly recommend Sorabol, on Keeaumoku St. in Honolulu. (Roughly a 10-15 minute taxi ride from Waikiki).
I also notice there's one in Ontario:
Sorabol Restaurant
5649 Yonge Street
North York, ON M2M 3T2, Canada
(416) 227-2552
Not sure if they're affiliated. However, the one in Honolulu is open 24 hours, huge menu (variety of hotpots), authentic dishes, great service (the waitresses will even come to your table to snip your kalbi into bite size pieces). My favorite dish there is Kalbi Chim, a short-rib stew with garlic, dates, gingko nuts and various herbs. I see a lot of Korean tourists there, so perhaps that's a "sign of approval".
Korean Seafood
I believe you're describing Haemul Jeongol (also spelled "Chongol"), in other words, "Mixed Seafood Hotpot". Traditionally, the dish is served boiling in an earthenware pot with blue crab, squid, prawns, plus any variety of snapper or cod filet, clams, scallops, and even abalone. I'm guessing also it was loaded with chiles, and veggies including napa cabage, daikon, green onion, tofu, and crown daisy.
My ideal winter's night dish.
Food Network's classic shows online
Their earliest programming was produced in-house (Dining Around, Taste, Grape Expectations, Chef du Jour etc). The only exceptions I'm aware of were their reruns of Julia Child and other kitchen classics.
They had four "classic" videos online, but I just noticed FN cut it to two. They removed the early Emeril and Bobby Flay. What's up with that? Remaining are the clips of Too Hot Tamales and Door Knock Dinners. Curious where they're going with this.
Saveur Magazine
I stopped subscribing to Saveur. Couldn't really say why, just a vague feeling it was getting too bland and less interesting. The recipes didn't "grab" me like they did before.
I think you hit all the reasons I was thinking. I guess the fonts were symbolic of their Great Change for Better Prosperity.
I'd return if they restored their old style, and challenged my imagination again.
Pho- is it .. good for you??
I notice it makes me sleepy too - wonder if it's the herbs. (Thai basil and culantro).
Pho- is it .. good for you??
I don't feel it's "unhealthy", at least. I feel full after eating a bowl, yet I don't think it's high in calories. The family that runs the pho place I frequent are slim and have good complexions - if that means anything.
To me, pho is the perfect meal - protein, starch, herbs & veggies, not to mention that delicious sweet broth. I like to make my dip with hoisin, chile oil paste, and sriracha. The first mouthful is the best - twirling a bundle of noodles and goodies into my spoon and using my chopsticks to paint it with the dip.
Kudos to anyone who can make this at home.
Graham Kerr / Galloping Gourmet video?
I've searched off and on for same, but no success. Many years ago, Food Network reran Galloping Gourmet late at night, as well as other kitchen classics like Julia Child, etc. I agree, the show will probably not be commercially available for the reason you gave.
It was a hoot watching him - fully equipped with an avocado-green electric cooker, slugging down glasses of wine, and finally bringing some young lass from the audience to share the feast with him. I regretted not taping any episodes.
Tomales Bay Oyster Company report
There is nothing like a Drake's Bay oyster. I once lived about an hour's drive from Tamales Bay. When I was a kid, my father and I would drop by Johnson's Oyster Farm during the salmon run in Papermill Creek. I remember they were $1.25 a dozen, and old Charlie Johnson would toss in a couple extra. "Some are fulla mud" he'd say. He gave me my first raw oyster, and I had a "Bourdain" moment, ie a major food revelation.
3 summers ago, I visited there for the first time in years. Bought 3 dozen, and amazed they were the best oysters I had since childhood. The flesh sparkled like the ocean, plump and sweet. My gosh I thought, you CAN go home.
Food Network's classic shows online
I hope FN grows this segment, I think there's a big demand for the classic shows. Would like to see David Rosengarten's "Taste". That's my alltime favorite. Was good to see the old clip of "Too Hot Tamales". (I noticed FN misspelled it as "Two Hot Tamales").
