BlackPearlSpace
03-24-2007, 08:44 PM
This thread is gonna be me talking about new things I'm trying.
I live in a very "ethnic" part of town, so I get to try all kinds of food just outside my door.
Today was vietnamese. I read up on Pho before going out. It was to be my second time trying it. The first time, I didn't like the rice noodles, not used to it.
I was happy to see two things I recognize, and have at home: hoisin sauce, and sriracha:
http://img104.imagevenue.com/loc425/th_83061_300px_Sriracha_hot_chili_sauce_122_425lo. jpg (http://img104.imagevenue.com/img.php?image=83061_300px_Sriracha_hot_chili_sauce _122_425lo.jpg)
that's the kind I have...woot! except mine's half empty, and the paint from the painted plastic bottle all comes off and gets everywhere like glitter. :usuck:
I use those two sauces, and whatever canned fish or shellfish I have to enhance ramen noodles. Kippered herring is good and cheap. tried clams, jury still out.
So today I went to a vietnamese restaurant to get some Pho. I ordered Pho with rare beef and tripe. from wiki: "Tripe is a type of edible offal made from the stomach of various domestic animals. Beef tripe is typically made from the first three of a cow's four stomachs, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe)"
and that's exactly what it tasted like. I can still taste the texture. that was the most interesting part about it. totally novel texture. may take a while to acquire a taste for it. doesn't taste like much, actually.
Anyway, so the Pho was really good. I also got... I forget the name. a big shrimp wrapped in a coating of some other fish. damn. what was that called. it was okay, it would have been better if I ate it first while it was hot. but it was nice.
Can't get texture of that tripe out of my head though... :ugh:
Next time, maybe Jamaiican roti.
I live in a very "ethnic" part of town, so I get to try all kinds of food just outside my door.
Today was vietnamese. I read up on Pho before going out. It was to be my second time trying it. The first time, I didn't like the rice noodles, not used to it.
I was happy to see two things I recognize, and have at home: hoisin sauce, and sriracha:
http://img104.imagevenue.com/loc425/th_83061_300px_Sriracha_hot_chili_sauce_122_425lo. jpg (http://img104.imagevenue.com/img.php?image=83061_300px_Sriracha_hot_chili_sauce _122_425lo.jpg)
that's the kind I have...woot! except mine's half empty, and the paint from the painted plastic bottle all comes off and gets everywhere like glitter. :usuck:
I use those two sauces, and whatever canned fish or shellfish I have to enhance ramen noodles. Kippered herring is good and cheap. tried clams, jury still out.
So today I went to a vietnamese restaurant to get some Pho. I ordered Pho with rare beef and tripe. from wiki: "Tripe is a type of edible offal made from the stomach of various domestic animals. Beef tripe is typically made from the first three of a cow's four stomachs, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe)"
and that's exactly what it tasted like. I can still taste the texture. that was the most interesting part about it. totally novel texture. may take a while to acquire a taste for it. doesn't taste like much, actually.
Anyway, so the Pho was really good. I also got... I forget the name. a big shrimp wrapped in a coating of some other fish. damn. what was that called. it was okay, it would have been better if I ate it first while it was hot. but it was nice.
Can't get texture of that tripe out of my head though... :ugh:
Next time, maybe Jamaiican roti.