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In Season: Brussels Sprouts
I had the best brussel sprouts I've ever had in my entire life recently at the new DBGB in NYC. They were far from healthy though but full on flavor.
Serious Green: Rent-a-Ruminant to Get a Tough Job Done
Why would you want a goat to clear Morning Glory? It's one of my all time favorite street Thai dishes... pad boom fai dang (fried morning glory).
Paul
Eats in Japan
If you can find it it's one of the best meals I've eaten. Also just click the Japan or Tokyo tag once there to see other places I enjoyed. I haven't put up Xex Omae yet (formerly Xex Morimoto). Really amazing meal there as well.
Paul
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Recent Posts
Pan Roasted Red Snapper at Jean Georges Shanghai
Posted by accidentalepicurean, September 4, 2009 at 12:55 PM
Blue Fin Tuna Tartare from Gonpachi (The Kill Bill Restaurant)
Posted by accidentalepicurean, August 22, 2009 at 4:55 PM
Recipe for Yellow Curry (Kaeng Ka-Ree Kai), Paste and All!
Posted by accidentalepicurean, August 20, 2009 at 10:55 AM
Plaa Phaow Bai Tong (Grilled or Baked Fish in Banana Leaf)
Posted by accidentalepicurean, August 18, 2009 at 7:55 PM
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Recent Comments | Response to Comments
Seriously Asian: Thai Curries, Part One: Yellow
I made some delicious yellow curry thanks to guidance at the Blue Elephant Cooking school in Bangkok. Mashed the curry ourselves from scratch... didn't take as long as one would think.
http://accidentalepicurean.com/2009/08/yellow-chicken-curry-recipe/
In Season: Brussels Sprouts
I had the best brussel sprouts I've ever had in my entire life recently at the new DBGB in NYC. They were far from healthy though but full on flavor.
Serious Green: Rent-a-Ruminant to Get a Tough Job Done
Why would you want a goat to clear Morning Glory? It's one of my all time favorite street Thai dishes... pad boom fai dang (fried morning glory).
Paul
Eats in Japan
If you can find it it's one of the best meals I've eaten. Also just click the Japan or Tokyo tag once there to see other places I enjoyed. I haven't put up Xex Omae yet (formerly Xex Morimoto). Really amazing meal there as well.
Paul
Video: Boy Dances After Eating Deep-Fried Butter
It's nice to let loose every now and then. No one's claiming it's great food, but it's nice to eat junk once a year at the fair. I miss funnel cakes badly...been about 6 years since my last one. Also, fried pickles :)
It's funny because since this is happening in the US and Texas in particular people will say it's redneck and typical US junk or whatever... but I guarantee if someone found a street food vendor in some 3rd world country serving up something similar foodies around the world would be chomping at the bit to try it :D
Paul
Foodie Vacation
Southeast Asia. Flight is only expensive part. Stay in Thailand, Vietnam, Laos and Cambodia (do not come to Singapore or Hong Kong) and you're fine. Enjoy great street food in Bangkok like yam pla duk foo and pad boon fai dang, head to Chiang Mai or Rai in the north for some Khao Soi, and head down to songkla for some amazing crab fried rice.
If you know where to go meals can be had for 30 THB (about 1 USD)!
Paul
A Full Side of Beef with Master Butcher Rudi Weid
Would love to attend a class like that.
What Londoners Think of New York Food: The 'Madison Avenue Bagel'
I'm a native Texan and was in Austria in around 2002 and they had the "Texas Burger" - it was served on a bagel, with mustard and something else that was just wrong. Also the combo came with broccoli???? I ordered it to see if maybe the flavor somehow managed to still be something "Texan" (like an odd deconstructed experiment). It wasn't. Maybe east Texas? :)
Cook the Book: 'The Craft of Baking'
Surprisingly enough I had the best Apple Pie I've ever had in Tokyo, Japan at a Spare Ribs restaurant :)
SE'er Food Blogs
Updated daily, emphasis on eating in Southeast Asia, but also extending into enjoying the finer things in life. Accidental Epicurean - http://accidentalepicurean.com
Paul
Should A Service Charge Be Included at Restaurants So That Servers Can Have Benefits?
I agree with Lorenzo in the US. As a server if someone didn't tip I basically paid to wait on them as I had to still tip out to expo, busboys, and bar. I was a good server, so when not tipped it was completely in the hands of a jerk/cheap skate.
But living now in Asia I see the lows of a compulsory service charge. There is nothing adding any kind of spark to service. If you're in a nice hotel or something where people are actually trying to move up then you'll have good service...everywhere else is horrible. There's nothing to motivate them to care to do a good job. Without the money as a carrot, people will do the minimum they can to get by (assuming they're in a regular restaurant with less than perfect management and not at one of these special cases people quote).
Photo of the Day: Hand-Pull Noodles
I got to pull some noodles with our local La Mian noodle house here in Singapore's Chinatown - http://accidentalepicurean.com/2009/03/lan-zhou-la-mian-for-dumplings-and-noodles/
From the Mailbag: Best Burger World Tour
Good lord this is a horrible list. If Tony Roma's and Great American Rib are the best recommendations for Bangkok I'd almost rather you didn't even mention the city. There are MUCH better burgers in the area.
A Mouse - Do You Tell?
Having eaten at street stalls with rats crawling over my feet while I ate...so I'd say no. There are more mouses, buts, etc present in restaurants than anyone wants to think about. They're not that big a problem really and outside of the overly safe west most people would be shocked what they see in kitchens...but you know what? People don't get any more sick than in "safer" more developed countries.
Macaroni Soup with Ham for Breakfast in Hong Kong
Thai style Congee for me if I have to have a breakfast soup. Still not really into it though, but it's nice on occasions.
Food photographers: which lens to get for low light conditions?
@justchowbella - besides just reading and looking at lots of food magazines, I'd look for some websites like Matt Bites (he keeps promising he'll do more how-to's) and books like Food Styling for Photographers (more on the food styling side of things, but I find thinking about how they set up the shots helps me shoot if that makes sense).
@Julian - that's why I'll generally go at lunch or ask for a spot tucked away. I try to not be intrusive, but then again, I'm in Asia and EVERYONE takes pictures of their food, even if it's with a point and shoot or cell phone.
I don't know other's experiences though, but I find with the 5D's low light performance (no problems shooting 1600 ISO for web and print) & a nice IS lens like the 24-105 F4, I can regularly use it sans flash if I want. A lot of restaurants have a sort of "table spotlight" and you can place the dishes there and get something nice. Not the greatest pics in the world here, but all taken without flash, an F4 lens, and a bit of holding my breath - http://accidentalepicurean.com/2009/06/hutong-kowloon-hong-kong/
It's not my prefered way of shooting, but you can get by.
Paul
'Are You a Menu Whisperer?': Take 2
When younger I'd always order food that amazingly satisfied me...looking back the trend was obvious...I ordered the least expensive dishes and therefore was always happy with the value :)
Nowdays I am a true menu whisperer but my kryptonite is fish...I never get it right with fish...but anything else has the rest of the table drooling.
Dinner Tonight: Fried Egg Sandwich
egg mcmuffin?
:)
Cook the Book: 'Zingerman's Guide to Better Bacon'
I like Bacon therefore I am
Food photographers: which lens to get for low light conditions?
Also for the love of real information please stay away from Rockwell and others, half the time doesn't even have the equipment in his hands when he writes a "review"...just speculates on specs...like reviewing a restaurant by proxy via a perusal of the menu :D
Food photographers: which lens to get for low light conditions?
Stay clear of the 18-200 or any of those mega zooms. Not going to help with low light at all. In fact it'll hurt.
I assume the 28-75 is the 2.8 version so any macro wouldn't necessarily bump the low light performance...but might give you better images overall (used copies of the Tokina 100 2.8 macro, Tamron 90 2.8 or Sigma 105 2.8 are all great choices.
The primes listed above are all great as well. The 50 1.8 is a must own for any photographer...the price is as much as a dinner out for two :)
Lighting at venues doesn't have to be intrusive. Sometimes I'll ask for an out of the way table to set up an umbrella or two with camera strobes...or I'll use one and bounce it off a white menu held close and use a table tent with white piece of paper in it for a fill card :D
Video: Japan's Rabbit Cafe
No cat shaped food, but we visited a "cat cafe" on our most recent trip to Japan : http://accidentalepicurean.com/2009/07/neko-jalala-cat-cafe-akihabara-tokyo/
Seriously Sick: Food For When You're Under the Weather
In Bangkok my favorite sick food is Kao Man Gai - sort of like deconstructed chicken noodle soup without the noodles and with more flavor :)
25 Fugly Food Tattoos
there was a guy in my hometown offering free tattoos for life if you'd get one tattoo on you...a caterpillar having sex with a ridged french fry. Guy was a bit off (but good artist)...anyways, I know of three people with this ugly tattoo, wish I had a pic to share.
In Season: Brussels Sprouts
I love them many ways, but my very favorite is deep-fried. They turn magical. I bet they'd be even more magical with sriracha, lime, and honey.
Seriously Asian: Thai Curries, Part One: Yellow
ChiChi - Oh - I misunderstood, someone in the comments mentioned that she expected to see fish sauce in the paste. I guess I misunderstood your response.
I find turmeric root in my local regular old supermarket (lucky I know!), but elsewhere I can find it in Lao markets, and sometimes also at big Asian marts like 99 Ranch. I'm surprised it's hard to find in NYC, but maybe out in Queens there'd be more availability of it.
Seriously Asian: Thai Curries, Part One: Yellow
Hi Dcarl1, there isn't any fish sauce in the curry paste recipes - only shrimp paste or anchovies as a substitute. I'm not sure where you're seeing fish sauce listed as an ingredient in the paste recipe.
Fresh turmeric root is terribly difficult to track down; otherwise I would certainly use it! Also, my palate isn't as sensitive to the "mustiness" that you describe.
Seriously Asian: Thai Curries, Part One: Yellow
Very nice series - I love your writing! A few minor clarifications though...
1. No Thai curry pastes have fish sauce in the paste (although they almost all do in the curry itself once it is made up into its saucy goodness). What pastes often have is shrimp paste, which adds a wonderful umaminess and roundness. I buy Thai brands, as the others (Filipino, etc) are stronger and not right for Thai cooking.
2. I've never seen this made with ground turmeric and don't think that's traditional for any Thai curry. What is often used, and what I use is fresh turmeric root. It's aromatic, fragrant, and bright orange. The dried, while lovely for Indian curries gives a mustiness that's not quite right for Thai.
But these are small quibbles - I'm thrilled you are getting people excited about making Thai curry pastes. I love them so much!
In Season: Brussels Sprouts
They're the Ugly Betty of veggies: not too enticing at first, but sexy and dynamic when you get to know them.
I've started slicing them and throwing them into my stir fries and warm salads. I'd also like to work them into an hors d'oeuvres, maybe roasted then skewered with fried chorizo and/or cheese.
Seriously Asian: Thai Curries, Part One: Yellow
Perhaps it's always because I buy my curry paste in chinatown for my Thai Green Curry Chicken, but I never realized spices like ground tumeric, cumin, and coriander were that popular in Thai cuisine. Are they used in many other dishes besides curries? What is the history behind yellow curry in Thailand?
Seriously Asian: Thai Curries, Part One: Yellow
You make very nice food. I've browsed the comments after I made my previous post. Very good to read simple and complex so perfectly executed.
I hope you keep it coming.
Seriously Asian: Thai Curries, Part One: Yellow
Excellent work!...Wonderful article...Thanks for the good stuff, Chichi Wang!
In Season: Brussels Sprouts
I never cared much for brussels sprouts until later in life. They ain't strawberry shortcake but I can tolerate them. I think my palate was tainted by some poorly prepared sprouts in the past because I cooked up some fresh ones with just butter and salt for my wife and they surprisingly good -still not strawberry shortcake. Last Thanksgiving I made a sort of slaw out of brussels sprouts from a recipe in Bon Appetit magazine. They were a hit.
So I guess I'll try a couple of the recipes above and see how they fly. The cheese and bacon gratin sounds good.
Seriously Asian: Thai Curries, Part One: Yellow
If you were to replace the lobster with chicken, would you cook the cubes of chicken first? Fully cook them or partially cook them? I'm imagining stir frying the chicken cubes and then letting them simmer in flavor from the yellow curry. Right?
In Season: Brussels Sprouts
I blanch them while frying up the bacon. Half them and chop/crumble the bacon. finish cooking them in the bacon fat and deglase with balsemic vinager. top with bacon and serve hot. There are people who come to my Thanksgiving dinner just for the sprouts! LOL
Seriously Asian: Thai Curries, Part One: Yellow
squidopus: The cayenne wasn't a substitute for curry powder; it was an addition to make the sauce more orange for Halloween :) I do add fish sauce to a lot of Thai curries, but that essence of lobster was so incredibly strong, I just didn't see the need.
In Season: Brussels Sprouts
I like them blanched, cut in half, and stir-fried with ginger, garlic, and a final seasoning mixture of sherry, soy sauce, corn startch, sugar, salt, and rice wine vinegar, which is a common mixture for stir-fried veggies. If you know how to wok, you know to heat about 1-2 TBLSP of peanut oil until smoking, add the minced ginger and garlic, cook until browned, and then add the blanched and drained brussel sprouts, stir-fry until they soften, and then stir in the final seasoning mixture. Sorry I don't have the measurements with me, but I think it is 1 tsp each of sugar, sherry, vinegar, salt, 1 TBLSP of corn startch and 2 TBLSP of soy sauce. Great dish!
Seriously Asian: Thai Curries, Part One: Yellow
mmm tomalley-enriched curry! the recipe sounds so delicious! but being thai myself, i don't think adding cayenne would be a good substitute for curry powder. and i also suggest adding 1-2 tablespoons of fish sauce and palm sugar, and not adding any water since Thai curries are supposed to be a rich. thick sauce. but i'd still love to eat your curry and pour some lobster brains over hot, jasmine rice!
Seriously Asian: Thai Curries, Part One: Yellow
Wonderful writing and delicious food Chichi. I was thrilled to see this heading pop up in my reader, as Thai curries are among my favorite dishes ever. This does not seem daunting in the least. I can't wait to see a red, green or Panang next...
Seriously Asian: Thai Curries, Part One: Yellow
I love it. I took a cooking course this past summer in Thailand and while using a mortar and pestle to pound up the curry paste was fun and an exercise in the kind of patience I know how to yield in the kitchen, maybe I'll try this blender method for at-home execution.
In Season: Brussels Sprouts
The brussel sprouts have produced very well this season but as the season has come to a close I notice that the leaves atop as well as down the stalk look so beautiful, I have not heard of eating these leaves but we love cabbage, collards, and the sprouts and would like to make something with these leaves. If anyone has tried them or knows of a receipe... or for that matter a reason not to eat them ....please let me know .....
Seriously Asian: Thai Curries, Part One: Yellow
Looks amazing. The "part one: yellow" heading leads me to believe that more is on the way...can I hope for a green curry recipe soon?
In Season: Brussels Sprouts
My favorite sprout recipe is from Joy of Cooking. Halve the sprouts. Over medium high heat, melt 2 tablespoons of butter in a skillet, place sprouts cut side down in the butter, place lid on skillet, turn heat to medium low and leave covered for 15-20 minutes. Check with fork for tenderness. Toss with sea salt and black pepper. Fresh parmesan is optional, but delicious!
In Season: Brussels Sprouts
Favorite fall weekend breakfast: Brussel sprout hash with bacon & potatoes and a poached egg sitting on top. Outrageous!
In Season: Brussels Sprouts
I had amazing brussels sprouts over the weekend at a tapas place called The Vanderbilt in Brooklyn. The menu said it had sriracha, lime, and honey. Whatever they did to it, it was so friggin tasty. I dream about these brussels sprouts.
In Season: Brussels Sprouts
Two of my favorites:
Sliced Brussels Saute'
Onions, Shiitake Mushrooms, and Brussels Sprouts Julienned and sauteed in Butter
And
Crispy Roast Brussels Sprouts:
Trim and Halve sprouts. Coat in Olive Oil, Salt, and Pepper. Arrange face down on baking sheet. Bake at 350 till Sprouts begin to brown. Eat as a side dish... or pop 'em like popcorn!
In Season: Brussels Sprouts
In the latest GQ issue, there is a Momofuku-inspired recipe for deelish brussel sprouts. The trick is to sautee them face down first in butter to get the carmelization and then throw them in the oven.
Also, bacon and sriracha.
Serious Green: Rent-a-Ruminant to Get a Tough Job Done
Why no mention of the other "good stuff" they leave behind? That has value as well.
Serious Green: Rent-a-Ruminant to Get a Tough Job Done
@accidentalepicurean: Lorenzo and others are correct, the morning glory used in Thai cooking is related to the plant that chokes European and North American gardens, but it is not the same thing. SE Asian morning glory grows in marshes: http://www.simply-thai.com/Thai-Market_Thai_Vegetables_Water_Spinach.htm
Recent Posts
Pan Roasted Red Snapper at Jean Georges Shanghai
Posted by accidentalepicurean, September 4, 2009 at 12:55 PM
Blue Fin Tuna Tartare from Gonpachi (The Kill Bill Restaurant)
Posted by accidentalepicurean, August 22, 2009 at 4:55 PM
Recipe for Yellow Curry (Kaeng Ka-Ree Kai), Paste and All!
Posted by accidentalepicurean, August 20, 2009 at 10:55 AM
Plaa Phaow Bai Tong (Grilled or Baked Fish in Banana Leaf)
Posted by accidentalepicurean, August 18, 2009 at 7:55 PM
Charcoal Grilled Tuna Jaw and Live Abalone in Tokyo
Posted by accidentalepicurean, August 18, 2009 at 5:55 PM
Fatty Tuna from Daiwa Sushi at Tokyo's Tsukiji Fish Market
Posted by accidentalepicurean, August 18, 2009 at 11:55 AM
Amazing Apple Pie at Spare Rib Restaurant in Kichijoji, Japan
Posted by accidentalepicurean, August 18, 2009 at 8:55 AM
Horse Sashimi at Hidari Uma in Roppongi, Tokyo
Posted by accidentalepicurean, August 18, 2009 at 8:55 AM
Maisen's Famous Tonkatsu (Breaded Pork)
Posted by accidentalepicurean, July 22, 2009 at 1:55 PM
Macrobiotic/Vegetarian Sushi in Tokyo!
Posted by accidentalepicurean, July 22, 2009 at 1:55 PM
Yakitori in Shibuya, Tokyo
Posted by accidentalepicurean, July 19, 2009 at 8:55 AM
Veggie Sandwich with Portabello Mushrooms
Posted by accidentalepicurean, April 11, 2009 at 6:55 PM
Joanna's Mom's Molasses Cookies
Posted by accidentalepicurean, April 11, 2009 at 8:55 AM
Coffee with Crema at Epicurious, Singapore
Posted by accidentalepicurean, April 9, 2009 at 8:55 AM
Homemade Granola with Cranberries
Posted by accidentalepicurean, April 8, 2009 at 9:55 AM
Mango and Turkey on Baguette
Posted by accidentalepicurean, April 7, 2009 at 8:55 AM
Pepper Crab in Kep, Cambodia
Posted by accidentalepicurean, April 6, 2009 at 3:55 PM
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About accidentalepicurean
Website: http://accidentalepicurean.com
Location: Singapore
About: My name is Paul Cypert. I'm originally from Abilene, TX. Studied photography and started enjoying food in Santa Fe, NM. Moved to Bangkok and worked there for four years as a photographer, now trying to adjust to "modern life" in Singapore.
Favorite foods: Northeastern Thai food (Yam Pla Duk Foo, Gai Todt, Larb Moo, etc), Anything with pumpkin, rustic bar-b-ques, or anything fresh and simple with a balance of flavors and textures to keep me interested....and lots and lots of peanut butter.
Last bite on earth:
I made some delicious yellow curry thanks to guidance at the Blue Elephant Cooking school in Bangkok. Mashed the curry ourselves from scratch... didn't take as long as one would think.
http://accidentalepicurean.com/2009/08/yellow-chicken-curry-recipe/