Never had anything but good experiences in starred restaurants in the 90's, a simple talk with the maitre'd and a discussion of appropriate wines was enough. The exaggeration of $5 happy meal to 3 star experience is not necessary.The folks with Hawaiian shirts, shorts, and cameras did not tend to feel comfortable in such experiences and they were never at that price level. The worst ugly American anecdotes I have heard from chefs were from the 50's and 60's where American industrialists were hopeless bores culture-wise.
And I like steak and kidney pie, and haggis.
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You can have my seat at the annual St. Andrew's Society Dinner in NY. Haggis is made worse by the liberal application of scotch whiskey.
Just this weekend i cooked some asian street food for some guests
You can see the thai *Phak boong fai däng*, they call it also the morning glory,
taste was very good, pretty close to the origin, but i can not do it with a fireball in my small kitchen, which add this special smokey taste.
Another dish is a kind of pork meatballs fried in lemongrasspieces, accompanied with sweet sour cucumber/onion relish, this is street food in Laos.
They enjoyed it a lot, nothing left over.
You can see the thai *Phak boong fai däng*, they call it also the morning glory,
taste was very good, pretty close to the origin, but i can not do it with a fireball in my small kitchen, which add this special smokey taste.
Another dish is a kind of pork meatballs fried in lemongrasspieces, accompanied with sweet sour cucumber/onion relish, this is street food in Laos.
They enjoyed it a lot, nothing left over.
Attachments
Yes, having 100,000 BTUs can make a big difference in taste and texture. I have mine set up in the back yard, then move it to the garage for cooking in inclement weather.
Attachments
(to Pad or not to Pad is the difference between a red Fai-Ah and a small kitchen)
https://www.youtube.com/watch?v=MLc7VY1jZwk
(papiamentu : fajro)
https://www.youtube.com/watch?v=MLc7VY1jZwk
(papiamentu : fajro)
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And the directions to your house are?
PS - Bought the Statz "Tulsa" CD today, but had to buy it used.
We can arrange both when you're down here on 20-Nov.
I am missing a couple of his earlier recordings, but I figure I can get them directly from him so that he gets all the profit and I get it autographed.
I figure my contribution to culinary history should be a fine sauce to raise haggis to high cuisine. Or maybe a molecular dish "virtual haggis".
Unfortunately I hear sheep lights are not legal for commercial sale here, will have to it from scratch. EDIT - Oh boy the ban has been lifted.
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I thought real haggis was illegal in USA as lungs are apparently not food?
EDIT: scott got in before me to correct this
Come now, how could anything be made worse by the liberal application of scotch whiskey?
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(some combinations of Two which enter may be questionable, but One guaranteed H of a Gall-a* when they prematurely exit, TG)
* Gall(blather)-Gala(ball)-Galla (<= is a Skirt word)
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Scotch can be made palatable by liberal application of haggis, neeps and tatties.
I generally prefer my whisky un-destilled.
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