Elsewhere in this rumbling oracle of wisdom, one of our participants
and regular contributor wrote thusly:
101. Lew Hodgett
More options May 14, 11:26 pm
And most of them are pretty good cooks.
(Still trying to find an Italian cusine item I don't like).
I couldn't agree more. Anywhere from around the Mediterranean, not
The Greeks know a thing or two about great food as well. I have, over
the years, refined a spanakopita recipe that will blow your socks off.
But those Italians... I tell you, they can make me weep. My guests
invariably suggest (beg) I make either my raviolis, my putanesca or my
When we sit down to eat, our battle cries often include things like:
"To hell with the French!!"
My food-life changed when I found a bargain basement coffee table book
on Italian cooking... written by two Brits...go figgur.
My 1/2 dozen best dinners come from that book. (they're not afraid to
throw around a little mascarpone and saffron.)
I also like a feed of Pad Thai and often crave a gumbo or enchiladas,
butter chicken from India (Yum vandaloo and nan) so the Italians don't
have an exclusive on good food, but if I had to pick one...... it sure
as hell wouldn't be British...LOL
Italian (Love a good Carbonara)
Screw the frogs EXCEPT for the "Country French".
And then there is Thai.
Love Lemon Grass soup and peanut sauce.
Ribs, fried chicken, and coon ass chow all get a separate chapter.
Wrong language, and we don't normally cook roadkill in South Louisiana ...
but, I've had the authentic stuff, way way south of the border, and, when/if
you can get it past your nose, it is indeed something a Coonass can
appreciate, particularly when the margaritas, made with fresh limes, are
flowing like Bayou Teche on a rainy night.
Oh, man! We have (2) Thai restaurants on my Main Street, both highly
regarded by NY Times restaurant reviewers.
Drunken Noodles, 3 star!!!
Ever had Tibetan food? Fan-freakin'-tastic! Hard to find, but
worth it if you can.
I work with a guy who orders Drunken Noodles so hot, we picture the
chef putting on a Tyvek suit and positive pressure respirator to make
** http://www.bburke.com/woodworking.html **
Many people are under the impression that the hot chilies come from
Mexico when it is the Asian countries that really have the real bombs.
Get a Schewan <s/p> dish, then take a bite out of one of those little
red devils if you doubt me.
I had a Sichuan meal once which had, as a side condiment a green chili
paste (not anything like wasabi) which was simply inedible. I simply
touched it with my finger, no visible amount stuck my finger... then
licked and fn died. That much heat begs the question: WHY?
Rob doesn't get it.
It is a proven addiction. I have it. I have eaten things so hot for
so long I have actually damaged my digestive system.
Down here we have all things peppers, and in fact I just bought a
couple of pounds of jalapenos and serranos to make homemade salsa and
sauce for my every-Sunday huevos rancheros. Mex restaurants (70%
latin population - I is a minority!) are judged a great deal by their
house hot sauce.
Most have two or three available. <All> Mex restaurants have fresh
chopped peppers available on request at no charge. Like a lot of
folks, I enjoy a crunchy green jap along with a burger.
But my poison of choice is the Thai restaurant I like. The two
sisters that own/run/cook are from Thailand, and they make
traditional dishes and use traditional Thai peppers they grow from
seeds they got from Thailand. They use Thai basil, which is stronger
that sweet with all its permutations, with almost a licorice taste to
it. Very pungent.
For garnish on their noodle dishes, hey dry some of the peppers, roast
them until chocolate colored, and then grind them to dust. The result
is exquisite. The bite of the heat, the pungency, the toasty
flavor.... incredible. It is my undoing.
When I eat too much (which seems to be some kind of unwritten rule) my
tongue will go numb, then my throat, then my lips feel like they do
when I have dental work. Since I can no longer taste the heat, I
really put that stuff on.
And boy do I pay for it. But, I am down to doing that just about once
a month, so I guess that's an improvement.
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