Serious Eats: passionateeater's Profile

Banh Chung for Lunar New Year

And by "skills," I mean "language skills" and not "cooking skills."

Okay, I am done being an overzealous commenter now.

Oh, and I wonder if this reveals what region of Vietnam my family is from, but we call them Banh Tet, and not Banh Chung. Is there a difference? Again, my Vietnamese skills are limited to the word, "pho," so I am probably wrong.

passionateeater at 11:07PM on 01/30/09

From Recipes

Banh Chung for Lunar New Year

Tam, my dad would buy these from Westminister and bring them back to AZ, and EAT through the sourness (and the mold) too! Nothing tastes sweeter and more heavenly to a Vietnamese ex-pat who wants an authentic taste of his/her homeland. When I lived with my sister-in-law in NOLA, her mom would make these every other month--talk about the dedication of an old Vietnamese woman! She would squat in the backyard over a plastic tub and do her banh chung business. They didn't own a wooden mold though, so she just made the round version, and she filled them with peanuts, along with the meat. Thank you so much for this recipe, it is both heartwarming and enlightening.

passionateeater at 10:57PM on 01/30/09

From Serious Eats: New York

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Oh how I miss you Tam. Reading your flowing, poetic language makes me too wish for chicken geysers and excellent Japanese food over here in SF. Can you be a Serious Eats correspondent to SF soon? With travel expenses paid by Serious Eats? (Thanks Serious Eats, make it happen.)

passionateeater at 8:35PM on 01/15/09

From Serious Eats: New York

NYC Food Events for the Weekend and Beyond

@Tam,

Thank you so much for the instructions! I am going to save as a "saved form field" in each of my browsers. I will never miss another Tam post again! Promise.

Merry Christmas to you and your family Tam!
Miss you and love,
Passionate Eater

passionateeater at 5:27AM on 12/16/08

From Serious Eats: New York

NYC Food Events for the Weekend and Beyond

Tam, I am mildly peeved. I was gone for a month, and I am now trying to catch up with your archives. However, I am not sure exactly how to. Is there a way I can read your pre-November posts?!

If there is no way to do that, I can just re-read the Thomas Keller sous vide post again. I love that one.

And forgive my rant. You are innocent of all wrongdoing. I just need my daily dose of Tam, or else I get irritable.

passionateeater at 3:35AM on 12/13/08

From Serious Eats

Cooking from Thomas Keller's 'Under Pressure'

I cannot believe you. I simply cannot believe you. You are AMAZING Tam and Tam's Man (Al)!

I just had a heart attack after reading this one (in part, because of your admission of becoming a meat whore), but mostly because you made that grilled octopus from Thomas Keller's Under Pressure.

passionateeater at 4:51PM on 12/12/08

From Serious Eats: New York