daguttgrl79's Profile
What else is "Americanized"?
Great point! my dad is from Manila and my older brothers and sisters that grew up there put loads of sugar in their stews and sauces. Even our Chinese great-grandmother put lots of rock sugar in certain braised meat dishes, so I suppose that is why today I love combining sweet with spicy more than anything. I can live without the processed foods though...
Regional "food quirks"
I've notice that since I've been living in the U.S. that I have a hard time determing what any regional foods are since it seems like you can get pretty much everything, at least here in Houston. That has been my experience and I feel pretty lucky to be able to sample foods from all over the place, but I never know if it's coming from a place or a person. I've put ranch on my pizza and I'm not from California and that just came to me one time on my own. French fries have always tasted better to me with other stuff on them, and I've enjoyed it all from vinegar, to more Ranch, to gravy, to mayo, to honey mustard, to siracha, and more. So I guess that makes me wonder since I'm not eating everything based on the region and just based on taste, would that not just make it all personal preference? I know that we eat a lot of kolaches here in Houston and none of my brothers and sisters in other states know what those are. They are not exactly regional though because they originated from Czech or Poland, but either way they are really popular in certain ares of Texas. They even have a kolache festival in Caldwell and I went one year and they played Polka!
Regional "food quirks"
I have been reading this topic and postes and am really enjoying it! My family and I are from all over the globe, with mum from Hong Kong, Dad from Philippines, and we lived in both places, then Switzerland, and then in Florida and now Texas. I have observed a variety of food quirks throughout the years that my family members possess and I do partake on some of them. I have noted the interesting food habits below that I have observed from others and some of them I do myself. Here they are:
French fries and milkshakes - this one is the first one I think of because I never saw a french frie until I was 10 years old, and then met someone later when I was 17 who actually dipped his french fries in his chocolate milkshake - this blew my mind!!!! I still haven't tried it but I'm intrigued.
Saltine crackers dipped in milky English sweet tea - we grew up doing this as my Chinese side has the British influence and therefore drinks their tea with lots of milk and sugar. My great-gran and I used to spend our mornings dunking salty crackers into the steaming, milky, and sweet tea. I still have fond memories of it, but it's been years that I've done it.
Rice and ketchup - okay, sorry to offend anyone but this grossed me out. When we first moved to Houston we met a family and the kids would pour the stuff all over their white rice that had been already loaded with butter!!! I thought I was going to be ill, but my Chinese mother looked as if she'd seen a demon and nearly spit with rage. I haven't done this myself, but I will never forget seeing these kids that grew to be friends of ours eat this way. In fact, this family possesses numerous food quircks just amongst themselves that I should just write a book about! Great people, but crazy food. I shouldn't talk though since I'm sure some of the stuff I eat would scare people also... I digress.
Sweet pastries dipped in Siracha sauce - my brother and I compete with each other on who can eat the spiciest food and so far I have take the lead. Through our battles we discovered that Siracha goes really nicely with fortune cookies and other sweet items like egg tarts. Yes, strange but anyone who likes sweet and spicy might like it.
Siracha and Ketchup or Salsa - I love making my own sauces and lately I've been mixing Siracha with everything from Ketchup, to Salsa, and even with some Ranch for that extra kick. I'm a rooster sauce nut!
White bread and milk - my grandfather used to do this at night after my grandmother went to bed and I still haven't seen anyone do it since. He would take regular white bread, like Wonder Bread, and spread some margerine on a few slices, mush them into a large mug, then pour cold milk all over it and eat it like some sort of strange bready-mush. It weirded me out, but I'm just wondering if anyone else has even heard of it.
Coke and Milk - not a coke float, but just Coke with regular milk poured and mixed with it. Not as sweet as a coke float since there is no ice cream, but a very refreshingly strange drink that I've seen people enjoy and then tried myself. I haven't had one for years but enjoyed it when I did.
There are so many others that I've seen but I better take a break for now....
Looking for some good Scottish comfort food recipes
Yes, stovies!!!! When he took me to a mates weddingin Aberdeen there was a time after the meal that they served stovies to the guests, but I completely missed them and didn't even see what they looked like! Thanks for this link and I'll be checking this out for sure. Cheers!
Looking for some good Scottish comfort food recipes
Very true, and I agree. I love the idea of pork, fruit, and mustard, along with some fresh herbs I think that would be delicious. I'll have to experiment and try some things out on him - we went deep sea fishing and caught 50 lbs. of red snapper, so I shall be cooking that for a while and I'm looking forward to it. He requested fish cakes, but the snapper is so fresh and delicate that I just can't do that to it so hopefully he'll enjoy whatever the outcomes will be.
Looking for some good Scottish comfort food recipes
Excellent, I'll have to look up cockaleekies soup and see what that is. It certainly sounds interesting, and of course anything with Guiness is always good!
Looking for some good Scottish comfort food recipes
Great idea! yes, I haven't tried making Bubble and Squeak yet and I know that would be enjoyed so I'll have to try that. I like the idea of using sauteed brussel sprouts, and I think if I paired this with some nice lean pork tenderloin and a mustard sauce it would be lovely. And the Beef Wellington idea is fantastic and he would love that since he likes all the compenents - it's a winner! Thanks!
Looking for some good Scottish comfort food recipes
My fiance is Scottish and has only been in the states for couple of years. He grew up on his mother's fantastic Scottish cooking which consisted of meat and potatoes primarily, with a few simple chicken and fish dishes. I've spent time with him and his family in Scotland and the food truly is superb, but just the polar opposite of what I grew up eating. Regardless, it was lovely and a nice change from my usual diet of Asian spices.
I am 1/2 Chinese, 1/4 Filipino, and 1/4 Swiss-German, and my culinary taste is very diverse as I grew up eating many flavors and foods by having full-blooded Chinese and Swiss cooks/family in the house at all times. Today I love spicy foods the most, exotic foods, and especially dark meat with the skin (I know, guilty!), but my darling fiance is not the same by any means. I truly want to make some dishes that we can both enjoy and since I am the less picky eater I feel I should do some research and figure out what are some good recipes by asking people that have a similar taste to his or cook for them. I can't ask my mother since my whole family eats many of the things he doesn't like so here I am looking for guidance from my fellow foodies!
Here are the things that he likes:
My Beef Burgundy Stew
Any Beef Stew
Shepards Pie - this is the only time he likes minced meat
Meat and Potato Soup (he calls it "Mince and Tatties")
Meat, meat, and more meat. He likes good, tender cuts with no fat. He seems to like the chuck that I get for the Beef Burgundy
Boneless, skinless chicken breast
Wine and wine sauces
Lots of Salt
Potatoes
Breads
Rice
Puff Pastry (I made Salmon wrapped in Puff Pastry once and he loved the pastry but didn't say anything about the gorgeous salmon that I lovingly prepared inside.... so I realized at that point he is a carb lover and can live without fish)
Pork Tenderloin - he loves this stuff, no bones of course
Pizza
Fajitas
Sweet and Sour Chicken (that was hard for me to learn, but I have accepted it now and it's okay. I just can't cook it yet)
Here are the things he won't 'do' :
Cream Sauces
Breaded and fried foods
Too much cheese and dairy
any meat with bones
Chicken Thighs, Legs, skin, etc.
Skin and fat from any animal
Enchiladas
Creamy or cheesy casseroles
Meatloaf
Salisbury Steak
Chicken Fried Steak
Okay, so I know there is a lot of information there but I'm hoping for some help. I love making rich stews and using intense flavors but it can be challenging trying to come up with something other than Beef Burgundy and brussel sprouts. Thank goodness we both love brussel sprouts and I can pretty much find something good to eat, but it would be nice to get some suggestions. Basically he likes meat and potatoes, and beer and wine - he could live happily on just that but I love to cook so I need some help!
Thanks chowhounders.
Authentic Taiwanese Breakfast in Houston?
yes, Central China is very easy to find. if you travel East on Bellaire from the Beltway 8 it will be on your left-hand side, on the far left side of that shopping strip. it's before Gessner and Ranchester, and you will also pass Dynasty Mall before you reach Central China. it's actually right after Dynasty Mall which is at the Beltway 8 and Bellaire, so when you pass it just look to your left. it doesn't face the street Bellaire so just look to your left and keep your eyes peeled. i am familiar with the area but i'm sure it can be confusing if you are not. hopefully this all makes sense!
Lai Lai is good but I love Dumplig King on Westheimer and Hillcroft. It's been there since we moved here, over 15 years, and it's still amazing. Another place I like is called New Shanghai - they have Northern Chinese food and amazing steamed/fried pork bao tze with lots of garlic chives. New Shangai is also on Bellaire @ Ranchester and is in the Welcome Food shopping strip. Happy eatings!!! Now I'm craving those bao tze....
What do you cook when you have extra time?
I remember exactly what I made the last time I had the a few hours to myself, and it is definitley a pleasure to share it. We love hearty stews, wine, and flavors, so my favorite long-cooking dish is Beef Bourgignionne. I have tried a few recipes but have found that Tyler Florece has the best recipe. I received his book one year as a gift and his recipe is the best I have ever tried - he calls for using fresh pearl onions and fresh smoked bacon from the butcher. When I have all day to enjoy myself and cook this meal I begin by going to the market (we have Central Market or Whole Foods) and get a great looking piece of chuck roast from the butcher, some smoky bacon, and then all the produce and especially those fresh pearl onions, lots of gorgeous mushrooms (last time I used baby portabellas and they were blissful!) a couple of good bottles of burgundy wine (one for the dish and one for the meal) some nice herbs de provence, and some organice yukon gold potatoes to make the world's best mashed potatoes with chive cream. I notice the difference in the organice potatoes over the non-organic, but it's not that much if you opt to use regular. i'm not that fussy but when i can get some good organic yukons they are like butter! This dish is all about layering flavors so it really does take all day. after i get home from the markets I marinate the beef after cubing it in the red wine for a couple of hours, and then i put on some nice music and start my cooking. i serve this with some nice steamed broccoli or even a spinach salad, and then those gorgeous potatoes. when it's cooler outside this is the best meal in the world, and we like it so much that we are guilty of eating this yearound. when i don't have all day i just throw it all in the slow cooker in the morning and we have it for dinner, but i have to admit the extended version just tastes brilliant.
i love baking as well so while this is all cooking i love to bake something comforting like banana tea bread or my favorite lemon squares. gee, i'm getting hungry now!
Good Lamb Shepards Pie
Yes, yes, yes!!! I love the lamb version also and am so fortunate to have a great pub that does it splendidly. I am not sure if you are willing to come to Houston, but the Red Lion Pub does not only the best sheperds pie with lamb, but they also do the best curries, fish and chips, and onion bajis this side of the world. Very good!
HOUSTON, Does anybody know which restaurant serves burrata cheese?
Amici in Sugarland serves it, as well as the Mockingbird Bistro in River Oaks.
Authentic Taiwanese Breakfast in Houston?
I know exactly where to get the best shoa bing and salty soy milk in town, and not to mention the best zha-jung mien and green onion pancakes!!!!
Central China - on Bellaire just East of Beltway 8. You have to go there - my mother is from Har Bin and we have been going there for 20 years. It's great! I love their spicy, boiled peanuts and seaweed to munch on also. Hao Chi!!! (sorry my spelling is not that great)
Anyone been to Charivari in Houston recently?
You will definitely love the Rainbow Lodge, and I think your DH will as well. My fiance is very, very picky as well and even he liked it. I don't think they have the wine tastings every Sunday, but I always find out about them because I registered to be on their email list. They will send you all the upcoming events and believe me, they are all LOVELY and you will like them all. It's just hard to choose one to go to and I wish I could go to them all! They seem to do things on Wednesday evenings and Sunday afternoons, but I can't quite figure out the schedule but think it's around once a month. Register if you can, it's worth it! here's where you register:
http://www.rainbow-lodge.com/Wine.html
Private dining room for 12, upscale in Houston
bhutani named some top choices that i would also recommend. if Marks has the space, that is an amazing place as well. Massraff's on Post Oak is also nice but not sure about the private dining. it may be worth a call, but i'd say you can't go wrong with Cafe Annie, Bistro Moderne, and Noe.
Recs for fish tacos in Houston
I think it's hard to beat Berryhill Tamales, but here are some other places that serve decent fish tacos:
Tacro Milagro
El Tiempo
Cafe Adobe
Chuys
Escalantes
I've tried them at those places and wasn't dissapointed, but it's hard to beat BHT.
Anyone been to Charivari in Houston recently?
I've had amazing experiences at both places so it really depends on what sort of atmosphere and food you want. Charivari has a real "old world/European" feel and look about it and the food is very formally served and the dishes are all sublime. Even the fresh bread and special butter mixture you get when you arrive is something to be remembered! I can't say enough good things about their food but I think the people that don't like it might be comparing it to more "trendy" or "hip" places and this one is really all about the authentic food and cuisine - not sure but just a guess. The service is also fantastic and I feel they would really go out of their way to please you.
The Rainbow Lodge has and always will be a favorite of mine but is different from Charivari with the atmosphere and food experience. I love game and exotic meats and I can really get my fix there, and not to mention everthing else. One of my favorite things to do at the Rainbow Lodge is go to one of their Sunday afternoon wine tastings - you can't beat the price or the food and wine.
Good Vegetarian in Houston?
Oh man, I can't believe it closed! I had to drive past it yesterday to see for myself and I nearly cried. That was one of the best places for good vegetarian and vegan food. Well luckily there are all those good places not far on Hillcroft but I am still sad about Tien Ren. I'll be keeping my eyes and ears open in the meantime...
Houston-Try something new
I agree jim1126, Daniel Wong's is wonderful and it's good to know they still are pleasing their customers with their fresh ingredients and good food. The last time I was there was about 10 years ago and I remember my experience being exceptional and delicious and everything that stuck out was just as you described. I'm glad they have not changed and now I must revisit!
My lunch at Backstreet Cafe - kinda long...
That is great news and their Seared Duck Breast is my favorite - I always get that when I make it for lunch. I'm glad that you tried it and liked it - I always feel confident sending people there because if my picky-eating friends and boyfriend love it then I feel it can please almost anyone. This year I even had a birthday dinner there and it was sensational; I had a sword fish dish and my boyfriend had lamb chops, and both of our meals were divine. Great place and great location! Happy eatings
On business in Dallas & Houston - craving Pho & Boba tea....help!!!!
Houston has a vast number of good, authentic Vietnamese restaurants that serve excellent Pho and other spots that do great Boba Tea. Others havea already mentioned Midtown and Downtown, and I agree that they have some great options including Mai's, Van Loc, and even the giant Kim Son at 45 and Jefferson has excellent Pho and should not be dismissed. Also in Midtown there is a Vietnamese grocery store on Travis called Hoa Binh Supermarket; there is a restaurant under that roof (not in the market but shares the same general building) that is a real dive but has fantastic Pho. A last option (and my favorite) that would not only get you some incredible Pho, but also get you some awesome Boba Tea are two personal favorites. The pho place is Les Givral (2704 Milam) and the boba tea place is Tropioca Tea and Coffee (2808 Milam.) They are both on Milam in Midtown, and are even right across the street from one another so after you have your Pho and you wanted som Boba Tea you just walk a few yards across the parking lot and you are at Tropioca! When I worked in Downtown that was a weekly routine, and now that I work out West I have found another decent pho place that just opened on Wilcrest and Westheimer called Pho One, but I have to travel further to Bellaire to get any good boba tea. Hope this all helps and good luck - luckily for you Houston has so many good options.
Any ideas for leftover roast chicken?
I like an Asian or Latin flavor for leftover roast chicken.
roast chicken lettuce wraps: mix some leftover roast chicken with a bit of hoisin sauce, oyster sauce, chopped water chestnuts, and chopped green onions. stir-fry some sliced red and green bell peppers, onions, a little garlic and minced ginger, and then season with some soy sauce to taste. mix all of that with the chicken mixture and fill your lettuce cups and enjoy! i like Butter Lettuce for this dish.
Roast chicken taquitos: mix some shredded roast chicken with your favorite salsa, shredded monterey jack cheese to taste, and then fill some corn tortillas with the chicken mixture. roll up the tortillas into cigars and secure with a toothpick; deep fry or brush with oil and bake on a cookie sheet in a hot oven until golden brown and crispy. serve with some salsa and sour cream - bon appetit!!!
Lo Mein - something missing
I second that - the wok must be smoking hot, and then you will arouse that lovely smoky aroma. The noodles need to have that bit of color on them, and then that is where all the flavor (or fond in French cooking) will be found. Go easy on that sesame oil also because that can really distorte the taste. Store the sesame oil in the fridge if you don't already - I learned the hard way by adding some to a dish of noodles once and it was so rancid I had to toss all the noodles away! Good luck and try the super hot wok and a neutral oil, and then see if that helps.
Going to Houston (Galleria area) Where to eat?
I love La Vista! Some people don't think it's close enough to the Galleria, but I do - I'm used to driving all over the place, especially for good food. The one on Memorial is really nice as well. They have amazing food and I've never had a bad experience there. Good one!
Leaving the stove on, leaving the house
Not comfortable with leaving the stove, but I use my crockpot and go to work all the time - I love my crock pot! It is so easy and you can use it for many things. I just used one for the very first time less than 2 months ago and here I am already a true believer and singing its praises. I used to be more reckless and leave my stove on while I slept but something made me stop doing that and I finally got the crockpot and haven't looked back since. It is so convenient and great for your piece of mind.
A menu for little girls
I love little girl's parties! I have tried a few things since there are just so many ideas out there and I love how you can get many things semi-prepared so you just have to do half the work but still make things look gorgeous -
Dip bananas in chocolate and freeze - put a stick in them and they are Banana Lollies!!!
Make fruit kabobs and serve with a yogurt and honey dip - yummy!
Make mini pizzas using mini-pita breads, pizza sauce, and mozzerella
Buy ready-made mini quiches from HEB or Sams Club - they are wonderful!
I love the mini sandwich idea using different colored bread - that is fun, yummy, and great looking.
Help with Asian-inspired salad
I love this salad recipe and have made many variations of it by either adding a different protein, fruit, or nut, and it's good every time.
Crispy Oriental Salad with Mandarin Orange and Toasted Almonds
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
1 tsp minced ginger
Salad
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
2-3 tablespoons sliced almonds, toasted
1/2 cup chow mein noodles
1 small can mandarin organge segments, drained
Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle sliced green onion on top of the lettuce.
Sprinkle almonds over the salad, then the chow mein noodles, and then scatter some mandarin orange segments utop the whole thing.
Serve with salad dressing on the side.
This realy can be for one large salad or if you double the ingredients it will serve 4 as a first course. It's sooo yummy!!!
Recipe for Panang Curry?
Yeah, I didn't like that one either but the brands that I can't pronounce at the Asian markets are pretty awesome. They are in little jars but I wish I could tell you the name!
silken tofu
I love this silken tofu for many things including smoothies, in egg salads, but especially for dips!!!! Here is a great recipe:
Avocado Dip
Ingredients:
2 avocadoes
150 g silken tofu
½ cup light sour cream
1 lemon, juice only
1 teaspoon sweet chilli sauce
2 tomatoes, diced
1 red onion, diced
1 clove garlic, crushed
Instructions:
Place avocado, tofu, sour cream, lemon
juice and chilli sauce in a blender. Blend
until smooth.
Add tomatoes, onion and garlic, pulse
until combined but not pureed.
Serve with fresh vegetables.
Recipe for Panang Curry?
Here is a good one - you just have to buy the curry paste which is available in most grocery stores these days and tastes just as good as the fresh stuff, but much more convenient.
Ingredients
1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Penang curry paste
2 tablespoons fish sauce
sugar to taste
3 kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded
Method
Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.
Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.
Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.
