ProfessorbyGrace
Well-Known Member
That looks amazing, what’s it coated in? Is it onions?
Pardon my rapidly failing short range vision.
That looks amazing, what’s it coated in? Is it onions?Ca tai tuong chien. It's deep fried, then they stand it up in a plate rack and you attack it with chopsticks to take the flesh off.
It's giant gourami - which might be known in your neck of the woods as golden redfish.
It's amazing!
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No i don't think so, Prof - i think it is just the way the scales come out when they have been deep-friedThat looks amazing, what’s it coated in? Is it onions?
Pardon my rapidly failing short range vision.
Ah right, thanks.No i don't think so, Prof - i think it is just the way the scales come out when they have been deep-fried
What's wrong with take out of freezer, put on Gas Mark 6 for 20mins, eat?
Make sure you're tuned in somewhere in the evening okay!(No photos for next few nights sadly.
We'll be a bit busy visiting family, weekend stuff, etc. Hoping Monday or Tuesday for next full on meal. There's likely a catfish involved. Stay tuned.
I thought turkey was bird/chicken of India from the French dinde (shortened from poulet d'inde)Tonight's meal was supposed to be simple. It features a caramelized ground pork for lettuce wraps, assorted vegetables both fresh and pickleds, aromatics, herbs, and there were various chili and sweet sauces for drizzle or dunking. Then my wife decided she also wanted braised turkey necks. Whew, what an evening. I'm so stuffed I had to lay down, will worry about dishes in the morning.
Enjoy.
Thịt băm - caramelized ground pork crisped on cooktop with a mix of fish sauce, garlic, brown sugar, ginger.
Cổ gà tây kho - braised turkey necks, in a spicy marinade of chili sauce and fish sauce. (Apparently turkey translates to "Western bird" or something along those lines).
Mì thập cẩm - vegetable noodles to add to your lettuce wraps.
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In other words,gizzards!I thought turkey was bird/chicken of India from the French dinde (shortened from poulet d'inde)
In Mallorcan turkey is "indiot" which lends weight to this.I thought turkey was bird/chicken of India from the French dinde (shortened from poulet d'inde)
In other words,gizzards!
I thought turkey was bird/chicken of India from the French dinde (shortened from poulet d'inde)
They are, but the French thought they'd landed in India, not America. Hence the name.It was always my understanding the turkey was indigenous to North America,
Where did the domestic turkey come from?
Domestic turkeys come from the Wild Turkey (Meleagris gallopavo), a species that is native only to the Americas. In the 1500s, Spanish traders brought some that had been domesticated by indigenous Americans to Europe and Asia. The bird reportedly got its common name because it reached European tablewww.allaboutbirds.org
This seems to suggest that, but with the bird imported around the world via trade and I suppose easily reaching Europe, India, and other areas of South Asia almost immediately in the 1500s.
"
Domestic turkeys come from the Wild Turkey (Meleagris gallopavo), a species that is native only to the Americas. In the 1500s, Spanish traders brought some that had been domesticated by indigenous Americans to Europe and Asia. The bird reportedly got its common name because it reached European tables through shipping routes that passed through Turkey. On a continent where fine dining still included eating storks, herons, and bustards, the meaty, succulent turkey was a sensation.
Later on, when English settlers came to America, they were amazed to find the same birds running wild and free, and tasting really good thanks to their natural diet of chestnuts, beechnuts, walnuts, and other native mast. That is probably one of the reasons Ben Franklin wanted the turkey to serve as our [United States of America] national emblem—it’s a beautiful, genuinely American bird that tastes wonderful and had enormous economic value for the colonists"
Is this like say swan to people who don't get British habits I wonder?It was always my understanding the turkey was indigenous to North America,
Where did the domestic turkey come from?
Domestic turkeys come from the Wild Turkey (Meleagris gallopavo), a species that is native only to the Americas. In the 1500s, Spanish traders brought some that had been domesticated by indigenous Americans to Europe and Asia. The bird reportedly got its common name because it reached European tablewww.allaboutbirds.org
This seems to suggest that, but with the bird imported around the world via trade and I suppose easily reaching Europe, India, and other areas of South Asia almost immediately in the 1500s.
"
Domestic turkeys come from the Wild Turkey (Meleagris gallopavo), a species that is native only to the Americas. In the 1500s, Spanish traders brought some that had been domesticated by indigenous Americans to Europe and Asia. The bird reportedly got its common name because it reached European tables through shipping routes that passed through Turkey. On a continent where fine dining still included eating storks, herons, and bustards, the meaty, succulent turkey was a sensation.
Later on, when English settlers came to America, they were amazed to find the same birds running wild and free, and tasting really good thanks to their natural diet of chestnuts, beechnuts, walnuts, and other native mast. That is probably one of the reasons Ben Franklin wanted the turkey to serve as our [United States of America] national emblem—it’s a beautiful, genuinely American bird that tastes wonderful and had enormous economic value for the colonists"
They are, but the French thought they'd landed in India, not America. Hence the name.
They did present you with the statue of liberty didn't they, I'm not sure your wife would agree,,or maybe she does thinking about it!French have had a Lotta loopy ideas over the years but they are excused b/c they are quite harmless
They did present you with the statue of liberty didn't they, I'm not sure your wife would agree,,or maybe she does thinking about it!
Anyway enough this is your thread and remain free of political content!
I tell you what, the spinach at Asda was a bargain today, a two kg bag for £1.15!Let us be distracted from yesterday's unpleasantness. Enjoy.
Tonight's meal has two new features, alongside baked/broiled spicy chicken drummettes and rice to round out the supper:
Goì muc - a simple yet refreshing squidsalad. A "dressing" of ordinarily of lime juice (had to use lemon instead due to lack of limes), fish sauce, sugar, and garlic, dashed with sliced chili, atop thin sliced cucumber and onion . Squid cooks very quickly with no need for oil, just a bit of ginger.
Súp đậu phụ - a broth simmered for a few hours consisting of aromatics and dried roots, juujubees, etc. for a rich flavor and color. Firm tofu provides a good substance. Your choice of light fragrant leaves like mint or basil, and a few green onions or red pepper to personal taste.
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I tell you what, the spinach at Asda was a bargain today, a two kg bag for £1.15!
This sounds and looks very tasty John.
Fish on Friday, same the world over,or maybe not!! Where's the batter!!My wife re made the banh cuon today and threw out my attempt.
Hers were much thinner and prettier than mine.
Pictured here with another steamed fish
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Fish on Friday, same the world over,or maybe not!! Where's the batter!!🫣
It's known as roadkill surprise over here!Wife's mom had a whole leg of deer (venison) for no apparent reason, so braised it up.
Thịt nai kho - simple marinade of fish sauce, sugar and a bit of red wine. Topped over spinach with the usual suspects along with a chili pepper 🌶 sauce drizzle
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It's known as roadkill surprise over here!
Looks delicious!🫣
Apologies for any delay.Got anything suitable for a slow cooker?
Some of those ingredients are a bit hard to come by, but will still give it a go in a few weeks. Looks the sort of meal that would get even better marinating in the fridge after cooking.Apologies for any delay.
I'd not come across anything that specifically indicates a slow cooker. Though coincidentally we used half the uncooked marinated venison into the slow cooker the next day, the taste was a bit different because she wanted to add red wine as well (according to her, a "Frenched" stew) which altogether remained delicious, the venison became much softer and tender after about 4 or 5 hours or so, but the wine overwhelmed the more Asian-y fish sauce taste I was hoping to retain.
I suspect the closed lid of a slow cooker tends to reintroduce moisture and doesn't allow the juices to slowly evaporate and concentrate how they might in the braising techniques we've been using. I think a lot of the fish and seafood style foods would suffer from being overcooked too long in a slowcooker. The pork and ribs likely would be okay, especially as using them or other bones for making a slow cooker soup broths.
Beef stew would turn out well in a slow cooker, because beef holds up well in any stew. The ingredients for a Vietnamese style beef stew aren't too different than a standard Western version.
The beef stew is bò kho ,and like any other recipe likely to be open to your own preferences. Get fish sauce if you can, so essential as a flavor to distinguish it. I've had a few different bowls of bò kho over the years.
You might want to consider tripe as a unique and chewy addition to set it apart from your ordinary Western stews.
I dug around a few minutes and these would make for good reference points.
Crock Pot Vietnamese Beef Stew (Bò Kho)
Bò kho is a Vietnamese beef stew that's pleasantly fragrant thanks to plenty of lemongrass. The slow cooker ensures a tender beef with little effort.bunbobae.com
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