I don't know how, but there is something too it. For me I kept avoiding this restaurant as it was in the middle of the Bastille Blvd I think, where the streets make an X.
So, looking at the menu got me thinking...French think they know how to cook just about everything...even Tex-Mex as they had a chimichanga on the menu. Okay, so after getting sick from some of the foods around La Defense, I went back to the French place on Bastille.
I ordered a French Beer (ale) and the chimichanga, and after awhile it came to the table with some corn chips even. Ok, so give the Frenchies credit for trying, but I like my Tex Mex.
After fooling around with some of the side dish and letting the thing cool a little bit, I dabbed some sour cream on it and sliced into it. the juices came running out as the tiny shrimps dribbled out and with a fork full of the shimp, juice, and the shell with sour cream I tried it.
I about GeSchossen all over myself! damn, was this thing just about the best damn chimichanga I've ever tasted...Correction, it was the best damn chimichanga period. And the Ale, Abby Leffe, Cool, the way you drink good biers and ales, they have flavor.
That was the turning point for me and french cuisine. Other days I didn't mind wearing the escargot sauce on my sport coat as I ate across from Maxims. Heck it might have been Maxims....
Tournesol is correct again with his observations, touche.
You can say that again. Unless you go to domestic places where they have their own local communities and suppliers. But then they have to have careful management and kitchen supervision.
If Texas is any indication of how the Mexican cooks ruin food we're all in a world of hurt. From my ex-favorite local Thai place to an ex-favorite English Pub.
They load everything up with so much garlic it ruins the food and destroys the original character too. From TomYam Soup and Massaman Curry chicken et al Thai, to a UK Guiness Ale Beef Stew with bread that tastes like something Chef Emeril butchered with whole button of garlic.
They also ruined the Greek food places that I liked, loading up all those great olive oily foods and ziti with Garlic. And we can forget anything Italian. Any Italian wouldn't even recognize their own food any longer--emeril strikes again.
It's like loading up our favorite amps, preamps, and phono stages with 1st generation 741s, it just doesn't suck, it blows!
I need an Ale after this one, Cheers.
No. The patient was very cooperative and still is.
(You’ve heard of Leonid Rogozov)
George
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In a worrying relapse I discovered last night a shortage of Rostropovich in my collection. Are there pills for this?
Large cities with extensive ex-pat communities have totally authentic food. Most Americans (probably Canadians too) stay away. Every few months Cal shows us a nice big plate of pig uterus with five spice, yummy.
EDIT - That link is a pretty fluff piece aimed at Westerners BTW. Thai Recipes | Eating Thai Food
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There is no way to run out of Rostropovich.
Grab youtube and leave pills and excuses behind
George
Grab youtube and leave pills and excuses behind
George
Yes, I am sure that is true about Large cities. I have found a few myself in not so large cities nearby. With authentic ingredients imported for the dishes to be 100% Thai. Right down to the deserts. Too bad it is so far from me or I would go every day.
The recipes show that not all that much if any soy is used in many Thai dishes. The soy sauce, sugar, hot pepper etal are usually in side dishes, anyway for personal seasoning.
I would not worry about it or my liver for the occational spoon full of soy.... Or, just dont order that dish. Most dont use it, anyway as illustrated in those recipes.
After awhile in S.E.Asia I get a craving for a beef steak. Several places offer it. I have yet to find a place that can cook it right. It is cut thin and thus is always over cooked. And it is tough.... mostly from Australia sources. In a city of approx. 10 million, I found only one good steak house. Argentina beef and steak house. $$$ I have to find an American place in Thailand who knows how to make a good steak.... at normal prices.
I think I'll have steak tonight. BBQ'ed.
-Richard
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When I used to go to Asia; the guys I went with would come back down 5 lbs. I'd come back and would have gained 5 lbs.
Wish there was a Philippine restaurant in MN....
Wish there was a Philippine restaurant in MN....
Some Asian cultures almost never cook beef rare or differentiate the premium cuts of beef. They do drop some slices raw into Pho (Vietnamese). Funny I get cravings for beef hot pot with all the "parts" and extra blood. But I have moved away from the only place that has it.
Best bet on beef in Asia is Japan if want tender but you'll still have to find somewhere where it's cooked Western style. I never have Western food in Asia unless forced. Yes Mike when ever I was the senior member of the group I would drive my travelling companions nuts.
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Just had some in Thailand, actually almost daily. I really don't understand why some people think it smells bad. Its mango with limburger, sort of. Wonderful rich taste and varied texture. Wish I could have taken a couple on the plane.
In Southeast Asia especially the street food rules, that's why I miss my little Thai place ex-pats making cash only street food style.
That depends a little bit on culture. When you consider how many places are run off of economics as opposed to strictly tradition, it makes total sense. So with some they seem to be quick adopters of westernized things that makes for unauthentic dishes.
I'd like to go to Vancouver BC sometime. While I was in far Northwest WA and I got on Yelp to look for places to eat. I was blown away at all the amazing looking ethnic food. Then I realized everyone of them said "BC" on it... I had to get back down to Bellingham to find real food again.
Maybe you're a non-taster?
People range from non-taster, taster, super-taster. Non-tasters are much more tolerant of strong tastes. Super-tasters are the type to say spit out and cry about something that is hot. While they vary on tasting amount, the difference can be interesting in that a non-taster may not taste any bitterness in something, and a taster or super-taster may be repulsed.
You can get tasting strips but they don't work the best, not the cheap ones.
YouTube
All cultures have some adaptations and in some cases the basic ingredients here are actually better. There is a new show on one of the food channels that basically is doing the f authenticity thing, good food is good food, it's kind of fun to watch.
The taste thing is complicated, I can't stand hot food but have no trouble with tripe wrapped in stinky tofu.
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https://www.npr.org/2016/08/20/4907...treet-food-vendor-earns-earns-a-michelin-star
Would love to stop by this guys stall.
If you recall the name then perhaps I will set my DVR for it. Right now I really like the "Worth It" food show from Buzzfeed on Youtube. Sometimes the expensive dishes are just silly becausr they are covered in truffle & gold, but in general they try amazing food all the time from all over the world (but a lot of it is in LA).
Now that is funny, my go to dish after all nighters when I had no money, was 1/4 of a soy sauce chicken (the ones hanging in the window head and all), a small rice, and a side of fried onions, cheaper than any dish on the menu after I mixed them all together.
The chickens are different and usually fresh killed and cooked pink at the bone, I'm sure no pretensions of free range or organic.
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