Favorite Ethnic Food

“I bet even your wife would love it bit. there chicken is as hearty and rich as any beef steak I've had.”

“I bet even your wife would love it bit.


lol! Well I hope so. She can usually find at least one dish at most restaurants she likes.

We went out to lunch today, to a cajun place. She ordered a hamburger and didn't finish it. Some days I despair...”

“LMAO @ bitpusher. I'm just like that. My husband just mentioned trying a new restaurant this weekend, and I checked the menu online, and found that I would order what I do in every Italian restaurant I go to if it's on the menu, Gnocchi.

Bit, what I have to say to you is if she is happy with ordering the same thing, which I think she may be, then she is enjoying herself, so don't feel bad about it:)”

“Yes, I am resigned to it after 15 years of marriage/dating, lol...”

“We went and had a great dinner. I ordered Pad Kra Pao (stir-fry) with shrimp. I thought I'd be ok when I said medium hot but that #&%!$ burned the lining out of my mouth! I'll know better next time.


Does anyone else love Thai Iced tea as much as me? I had 3 glasses and brought one home (as usual).”

“pink, I tried to e-mail you, but I find that you have no e-mail address that I can find. I was wondering what you thought of this pasta maker:

http://www.viecokitchen.com/v190.htm

A friend has one that he says he hasn't used, but I'm not positive this is the one. It is an Atlas. The only other Atlas machines are the electric one, and the basic one that comes without the cutting attachment for linquine/spaghetti, which I want.

It's about $50.00 everywhere I look. I forget if it was you that gave me a range in what they cost. I think $50 is the higher priced ones. I like this one. I'm looking around for the paper I wrote down yours on and I see it's the same one. What do you think of it?

I wouldn't mind having an electric one, but it's about $50 more, and if it's hard to crank, I'll just have hubby do it, lol.

I haven't looked at any other brands. I just hate shopping.”

“pink, I'm going to look at a pasta machine by Villaware called Al Dente. It's made in Italy, the Atlas is machine is made in China. I don't know if it makes a difference. Both machines seem to be the same and made out of the same materials. The Al Dente machine is about $10. less, but I would spend the $10 more if the Atlas is better. Ugh, I hate shopping and worst than that, comparing.”

“Hi Lipstick,
I think that's the same one I had.

Of course, I got mine 12 years ago as a wedding gift --it was about $35 then... :-)
I've seen this one (Atlas - Marcato brand) most places, so it's pretty popular.
I think they even make a Ravioli attachment where you just put 2 sheets of pasta and the meat and it makes the ravioli for you...”

“I haven't used mine in years, but as I recall, if your dough's reasonably soft, it works okay.

Mine is completely manual. I may have to bring it out this Christmas and make some pasta for Christmas gifts... (Hmmm... might be a nice inexpensive gift!) I wonder if you can dry the noodles in a dehydrator if you dust them with a little flour beforehand?!”

“Thai iced tea with cream is awesome.

I suggest you get some lapsang souchong a Chinese Smoked black tea. And make some iced tea with it.

Very similar to Thai tea but smokier.
last edited: 12/16/04 2:48:53 PM”

“Have you ever had green tea ice cream? Very delicious!

THinkbubelz and I tried "Glacial silt" ice cream (sort of like vanilla with ginger & pumpkin pie spice) when we were in Alaska (it was made either in Alaska or Oregon, I don't remember which.)

YUMMMMM... hungry again! thank God, thinking about food doesn't add on pounds!”

“HPM - I'll try that. Is it widely available?
Pink - I do greentea ice cream as well as red bean ice cream. I get both at our local sushi shops.”

“Red bean ice cream is good, too!

As kids, we made our own "red bean" popsicles....

Basically, just cook the Chinese red beans in water with sugar to taste. Boil the beans until they are soft and mushy and start to split open and fall apart. Pour it in a popsicle mold (or into small cups with a popsicle stick) and freeze....

It's pretty good on a hot summer day-- haven't made them since I was a child.”

“Yes, any decent tea shop should have it.
It can get very strong so be careful how long it brews.”

“I have that tea, my best buddy's brother brought it back from China (the one who tried to steal the pig at the county fair - and who recently outran the state (equiv) police in his brand new Ford 350).

He also gave me a bottle of Hi Xang Whang (drink this stuff and 'he can shang anyone he wants) that some friends drank while putting up my TV aerial because I wanted to supply the beer only after the job was done (THEREIN lies a story).

The one ethnic food I will never eat again is shepherd's (cottage) pie. I come from a working class Scots family and we ate it at least three times a week when I was a kid. Never again.”

“That's too bad about the shepards pie Grem. It's my favorite item on our menu. I'ts so rich & hearty I can only eat it in the winter here. I'll prolly have it tonight when I go to work. Was yours lamb or beef?”

“It was hamburger, lamb was too expensive. My mother would put tinned peas under the overcooked bashed tatties (potatoes). My mother, God bless her, was fantastic at parties but a lousy cook even by our old standards.”

“Mmmmmm... the more I think about it the hungrier I get. Ours is beef, but damn is it tasty.”

“It was delish!!”

“How come no one has mentioned that internationally famous Scottish Restaurant?”

“McDonald's that is, of course.”

“My favorite Sushi lately has been the mackeral (Saba). It is definitely not bland.”

“Ped, go rent "Supersize Me".....”

“My wife and one of my Son's saw Supersize me. I figured I didn't need a movie to tell me that pigging out at McDonald's for all your meals and not exercising was really bad for you. But, I might rent it since everyone keeps saying how much they enjoyed it.
last edited: 12/17/04 10:41:11 AM”

“LOL ;-)

Isn't Mackerel sushi pickeled? Mackerel itself is quite flavorful, but the pickling makes it even more so.

How about pickled herring (and creamed herring?)

Yummy....

I try to stay away from the "spicy" rolls of sushi (even though I like spice) Most of the time it's made with mayonnaise which kind of defeats the healthiness of the sushi....

There's a Korean dish which is like a sashimi, rice and lettuce salad with Korean hot sauce. I think it's called "Hwe dup bab"”

“Here at least the Mackerel sushi isn't pickled.

I don't understant the thing that Japanese have for mayonaise. They seem to love it on all kinds of weird things.

Many years ago, I was staying with a Japanese family and they had a fresh (live) Alaskan King Crab. They boiled it and served it with Mayo - yikes!”

“Well, you live on the coast, so maybe it's different there?

The mackerel sushi I've had seems to be "pickled"...

Don't know what's up with the Mayonnaise, but I do know that the Japanese Groceries are very highly seasoned with MSG.... I like buying the little "rice sprinkles" (made up of dried fish flakes, seaweed, sesame, eggs, etc...) but it's really difficult to find ones that do not contain some forms of MSG....

Have you have had "Poke"? It's a hawaiian dish made with fresh fish, scallions/onions, sesame oil, kukui nut, seaweed...

Thinkbubelz & I tried that and fresh "soft shell crab" sashimi on a trip to Hawaii a few years ago--You could pretty much find it (poke) at the deli/fish counter of many of the local groceries....”

“Aebelskievers”

“Has anyone had Branston Pickle? It's either English or Irish. It's like a savory brown relish with crispy bits of veggies. Now there's a yummy treat. I eat it on a piece of bread with a slice of sharp cheddar. MMMM MMMM MMMM!”

“How about kippers, buttered toast and strong, sweet tea for brekky?

I think I'll do the to-morrow and give the house a couple of days to lose the odour.

Talking about Korean food, I love Kimchi - once had a girlfriend that made it.”

“There's a Mexican/Californian/Fusion restaurant in the next village. That means I'll end up eating good, new American food this evening.

Have a nice evening and take care.”

“I had Shepard's pie in my cafeteria at work. I liked it, because the chopmeat that was used was flavored and it had peas or peas and corn in it, I forget, and I love the mashed potatoes on top.

This McDonalds thing is going too far. On the news, there was this hospital that had a food court in it and they wanted to remove McDonalds. One order of fries and a burger whether its once a month or once a week won't harm you.”

“Actually, you're right there Lipstick-- all things in MODERATION-- as long as you don't overindulge....

Although, after not eating junk food for a month, if you eat some, you're body will certainly notice a difference...”

“Gremlin, I was a manager in a restaurant, and this couple called me over and asked what this unpleasant smell was during their breakfast. It was people eating kippers at the next table.

I made some great chocolate pancakes topped with extra chocolate chips.

pink, I don't eat candy very often, but when I do, it tastes extra sweet to me.”

“pink, did you find that you had to pull the strings of pasta apart after you got them out of the machine. I read some reviews of Al Dente and Atlas, and they both talk about the clamp not working great after you crank the pasta a few times. It starts to wobble. Did you have that problem? One review said they had to pull apart the pasta, did you have to?”

“do not dehydrate fresh pasta. It will become doubley hard and not rehydrate well. Fresh pasta only takes 3 minutes to become etable anyway. If your dehydrating pasta, have it already mixed in with the rest of the stuff...sauce, casserole, etc..then dehydrate it as a whole and rehydrate as a whole. I've experimented and this I know.”

“pink/stikmon, I would think you would have had to cook it first before you dehydrate like with other foods you dehydrate.

Like Stikmon said, with a 3 minute cooking time, it's best cooked while fresh.

If you wanted to give it as gifts, you would just dry it, but you probably were not refering to that.”

“lipstick-- I don't think I've used it enough to notice that problem. I think if you make sure to sprinkle the flour on it , it's okay...

Regarding dehydrating-- Isn't that what happens when you put it on a pasta drying rack? Or am I missing something?

Lipstick-- actually, yes, I was talking about drying it to give as gifts... Not to dehydrate it to eat on the trail...
last edited: 12/19/04 2:15:30 PM”

“pink, I think it's really more like drying the pasta, because it won't hydrate by just adding hot water, unless it was cooked first, like when you make a stew and dehydrate it for hiking where you would just add hot water, because it was cooked already.

I wonder if you have to refrigerate the pasta after you dry it for gifts. My recipe for pasta has eggs, so I'm thinking the pasta would be perishable. You can still give it as a gift, even if it has to be refrigerated, as long as you tell the person you are giving the gift to.”

“A bunch of use went to PF Changs last night. First time I had been there. Great food and it is setup in a family style place. They place everyone's food on the table. You get to try everything that was ordered.

I ordered the SICHUAN FROM THE SEA
Choice of tender scallops, shrimp or calamari prepared in a red chili pepper garlic sauce. I asked them to include all three.

It wasn't as hot as they said it was :(”

“Bison mentioned Aebelskeeva (sp?)

I can't believe that someone knows what that is.
I have two old pans given to me by my Mom. Talk about hard to find!”

“I think we might have to give pf chang's another try. our experience there was awful, including the food. but, everyone else i've heard talk about it goes ga-ga for the place.”

“Okay, you guys win; what's Aebelskeeva?”

“so what ISN'T ethnic food? hmmmm??

haha, burn.

i don't like capers either, Smiley! they're gross.”

“I had a salad for lunch today. Is that ethnic?”

“why yes it is. everyone is of an ethnicity, or in your case, bacpac, of a totally alternate species.
:-)

**grammar check!
last edited: 12/20/04 1:56:07 PM”

“Is 'adorableness' a unique species?”

“Sass, all of the food I tasted that night was good. Maybe all the glasses of wine had something to do with it ;)”

“Read through the list and I didn't see one single vote for lutefisk. There was that one vote for pickled herring, albiet steeped in that white nastiness otherwise known as cream sauce, but no lutefisk.

Lutefisk in our crew was more of right of passage than an actual food item. It's the Scandinavian equivalent of haggis. You eat only to prove your lineage and to put hair on your chest. Still can't figure out why the womenfolk ate it.

As my great-uncle Kip used to say,"There's those that eat lutefisk, and then there's the non-believers."

All kidding aside (although lutefisk is nothing to joke about!) the Thai and Indian cuisines are just about the best going. Through the centuries those cultures have found their way to absolutley master the blending of spices. Evidence gharam masala, Indian yellow curry, Thai red curry, Thai green curry, etc. Those are the basis for oh so many dishes that we've come to know and love.

Favorites? Pick just one? Impossible... Jerk Pork, Polish sausage, Gyros, boiled crawfish, ropa vieja, sushimi, tres leches cake, seviche, cracked conch... the list goes on forever.

Ordin”

“P.F. Changs is quite Americanized, athough they try to make the decor nice, the dishes are just average IMHO... usually, the spiciness is more middle of the road, neither here, nor there... not as robust or spicy.... if you're used to more authentic Chinese cuisine, you will probably feel that the food there is just so-so...”