ravenouscouple’s Profile

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From Talk

Help me name my food blog (yes, another one!)

wow, cj mcd is on a roll several good options! how about...National Gastronomique a play on National Geographic

From Serious Eats: New York

Coffee Chronicles: Vietnamese Coffee Converts The Purist

Vietnamese iced or non-iced coffee (cafe sua da or den) is classically flavored with chicory and is also a more medium coarse ground--too fine a ground and it will fall through the filter. Cafe Du Monde or Trung Nguyen are our favorites. You can also adjust the strength of the coffee by making minor adjustments to the filter.

From Recipes

Seriously Asian: A Guide to Dashi

great write up! so many people think it's hard and resort to MSG ladened packs of instant "dashi" powder. We just made dashi too, following similar recipe and used it to make tsukumi style udon, with poached egg.

From Talk

What do you think about my cooking blog? I need your opinions!

maybe a nice header for the title would be nice, but otherwise a good start! Having a second blog as a test site for widgits is also helpful.

Be warned, some might think you're advertising your blog and not take a liking to this topic...we posted something similar asking some suggestions for a blog name and got a whopping 64 interesting responses!

Good Luck and have fun!
Ravenous Couple

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Recent Posts

From Photograzing

Steamed Pork Belly Buns

From Photograzing

Vietnamese Caramelized Braised Pork Belly and Eggs

From Photograzing

Vietnamese Shrimp Salad Goi Tom

From Photograzing

Vietnamese Banh It Tran

See more posts by ravenouscouple »

Recent Favorites

From Serious Eats

The Great American Food & Music Fest Is Today!

From Serious Eats

The Fest: Our Humblest Apologies to All

From Photograzing

Lemon Garnish: Fish with a Twist

From Photograzing

Hoisin Glazed Barbecue Pork Ribs

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Recent Comments | Response to Comments

From Talk

Help me name my food blog (yes, another one!)

wow, cj mcd is on a roll several good options! how about...National Gastronomique a play on National Geographic

From Serious Eats: New York

Coffee Chronicles: Vietnamese Coffee Converts The Purist

Vietnamese iced or non-iced coffee (cafe sua da or den) is classically flavored with chicory and is also a more medium coarse ground--too fine a ground and it will fall through the filter. Cafe Du Monde or Trung Nguyen are our favorites. You can also adjust the strength of the coffee by making minor adjustments to the filter.

From Recipes

Seriously Asian: A Guide to Dashi

great write up! so many people think it's hard and resort to MSG ladened packs of instant "dashi" powder. We just made dashi too, following similar recipe and used it to make tsukumi style udon, with poached egg.

From Talk

What do you think about my cooking blog? I need your opinions!

maybe a nice header for the title would be nice, but otherwise a good start! Having a second blog as a test site for widgits is also helpful.

Be warned, some might think you're advertising your blog and not take a liking to this topic...we posted something similar asking some suggestions for a blog name and got a whopping 64 interesting responses!

Good Luck and have fun!
Ravenous Couple

From Recipes

Seriously Asian: All About Dumplings

great article on the texture of the dumplings, which can't be emphasized enough. In addition to standard flour/wonton style wrappers, some Vietnamese dumplings such as banh bot loc are made from tapioca flour which can be steamed or boiled, but results in a clear translucent and slightly chewy texture that you can't get from wonton/flour wrappers.

From Recipes

The Nasty Bits: Pig's Skin

looks so crispy and tasty! Vietnamese cuisine often uses pig skin in the broken rice dishes called com tam--also eaten with grilled pork chop and a pork custard.

From Recipes

Serious Heat: Sriracha Hot Wings

Our FAVORITE method now is the Korean Fried Chicken Wings with spicy soy ginger glaze ala kyochan/bon chan and numerous other joints. The secret is the double fry with a very light batter rendering the crispiest and tastiest wing!! Not messy or soggy and no marination necessary!

From Recipes

Serious Heat: The Quickie Banh Mi

Great quick version of banh mi! if you're interesting in a more traditional version, try our banh mi thit nuong (BBQ Pork) or Banh Mi Nem Nuong (Grill Pork Patties).

From Talk

Is there a better cheap eats list besides New York Magazine?

one of our favorite cheap eats in NYC is mooncake foods Great comfort food with Asian flair. not sure if they still do, but have grilled lobster tail specials for $16!

From Talk

Food photographers: which lens to get for low light conditions?


The prime fixed focal length lens are great. At restaurants we never use flash and there is typically with low lighting, so also bump up your ISO.

We use the a 50mm 1.8 and for most applications. Occasionally, we use sigma 30mm 1.4. Both are also small and not too big to be over ostentious in restaurants.

Check out our reviews of Mo Chica Peruvian, LA and Animal, LA using the 50mm 1.8 lens.

From Recipes

Dinner Tonight: Meatball Sub

this looks good! but also try the Vietnamese sandwich banh mi version, banh mi nem nuong

From Talk

What all can you flambe?

we love to do peaches and berries such as rasberries, blueberries or peach. Also, a nice trick is to sprinkle cinnamon while the flame is still going to get that sparkle effect.

From Serious Eats: New York

Xie Xie: An Asian Sandwich Shop (What a Concept)

wow..talk about taking a concept and making it his own...the cha ca sandwich is something else...i'm not sure whether i'll like it or not, as the orginal cha ca dish that we make goes so well with vermicelli, loads of fresh herbs and a special shrimp paste sauce, mam nem.

From Talk

good eats near new york hospital (68th and york)

i used to live on 66 and york. Pio Pio was a favorite for Peruvian chicken..think it's on 89th?

Matsu sushi on 68th and 1st was also good for local sushi joint.

From Talk

Moderately priced NYC restaurant for dinner

L'ecole! L'ecole! L'ecole! at the French culinary institute. If that's your price range for entrees...i'm assuming you're not talking about drinks, desserts and apps.... so for 40 prix fix you can get a 4 or 5 course meal....fantastic food and service!!!

From Talk

What to do with 12 naked lemons?

make any one of the great ideas above, then present it with a lemon fish garnish sculpture like we made :)

From Recipes

Grilling: Vietnamese Meatball Banh Mi

Great recipes! Otherwise known as "nem nuong," these grilled pork meat balls/patties are used in some really classic Vietnamese dishes. Other great ways to use the grilled pork is in spring rolls, called nem nuong cuon.and with vermicelli noodles, bun nem nuong. To take spin off of the Kogi fusion craze, we made nem nuong sliders with kimchi. Really really versatile.....

From Serious Eats

How to Politely Take Food Photos in Restaurants

Great topic now with everyone seemingly food blogging or yelping away...including us! We definitely do not use flash. Use the highest ISO setting and use the fastest lense possible F1.2 to 1.8 range and try to limit myself to only 5-6 shots...

From Talk

mayo-free slaws

try vietnamese style slaws (goi) using nuoc mam (dipping fish sauce)..you can make it out of cabbage or in our case, goi hoa sen (pickled lotus roots)


From Talk

Help naming a blog!

We came to this board 2 months ago with this same question and it caused quite a stir with some members! But yes, come up with some ideas or key things you want to be included in your concept and the members her will have lots of suggestions. We also blog as a couple and ultimately went with none of the boards suggestions, although some were very good. We're always hungry for food, recipes etc so we called it Ravenous Couple. White on Rice Couple has a list on their site with blogs written by couples. After you come up with a few, google it and make sure no one else has it.

From Talk

New York Vacation - Where to eat

L'ecole, the French Culinary Inst. Restaurant in SOHO. FANTASTIC food and service (sommelier was very helpful)... for a great price..dinner 4 or 5 course for $42, which usually also includes an amuse and some baked goodies to go! You can not beat this price for a great foodie experience.

Cafe Habana, also in SOHO. Cuban sandiches and must have cuban grilled corn on the cob.. great stop of lunch. (see my rendition of their grilled corn below)

Hong
Ravenous Couple: Cooking up Life


From Talk

Help me name my food blog (yes, another one!)

As usual, Pavlov, you cut right to the point - I would call it, "Global Gobble" Too bad it isn't a blog on drinking - it could be, "International Imbibing!"

From Talk

Help me name my food blog (yes, another one!)

The World According to Tom and Alice (or whatever your names are).

From Talk

Help me name my food blog (yes, another one!)

First ideas are often the best! I like Eat the World. I love the Wiki-eatia idea - that's great. Check on any copyright infringements though.

Maybe instead of Eat the World, it's "Eating the World." Here are some others that popped into my head:

Eat This World
We're Eating What?
Eating the Continents (and everything in between)
Staying for Dinner
Another Place Setting
A Forkfull of Culture
Culture Bites
Culture Fork
Culinary Passport (not sure if this has been used before)


From Talk

Help me name my food blog (yes, another one!)

GeoFeast-
like it yankeesgal.

I wish we could have help simmin like this with the Turkish blog name. I'm still stumped on that one.

From Talk

Help me name my food blog (yes, another one!)

you did say silly.
and you did say all countries.
kind of like the United Nations of cuisine.

therefore: UN-edible

From Talk

Help me name my food blog (yes, another one!)

I like @CJ's Cuisine Quest and World's Fare and @bareneed's Gastronomical Chairs

My brainstorm was:
Weekly Vittles
World Cuisine Weekly
A Day in the Spice (though that sounds like it's only spicy cuisine)
A Day of
Three Meals From

Or you could make up a word. I thought of words using "pan" for a double meaning, the prefix "pan" meaning "all" (as in pan-Asian food) and the noun "pan" the thing you cook with.
PanAmbrosia -
PanGastronome
PanEpicure
PanSkillet (just for laughs)

I don't know mine may all be stinkers.

From Talk

Help me name my food blog (yes, another one!)

Food (or Culinary) Fare With International Flair

From Talk

Help me name my food blog (yes, another one!)

these are all amazing suggestions! now I'm torn with too many choices!

From Talk

Help me name my food blog (yes, another one!)

ravenouscouple-
The word play on National Geographic- National Gastronomique!
:o) I like it, I like it....

From Talk

Help me name my food blog (yes, another one!)

Cuisine from Everywhere

Plates up to the World

Next Food Stop - the World

Gastronomical Chairs

From Talk

Help me name my food blog (yes, another one!)

Eat my cuisines

Where in the world?

From apples to zahtar

From Serious Eats: New York

Coffee Chronicles: Vietnamese Coffee Converts The Purist

Cafe = Coffee
Sua = Milk
Den = Black
Da = Ice
Khong = No

Thus, "cafe sua da" = the "traditional" Vietnamese coffee (as served in America) which is "coffee milk ice." Or "cafe da den khong sua" = "coffee ice black no milk," which one must often repeat two or three times because "da den khong sua" is not the default Vietnamese coffee in the USA. If you get that you must add your own sugar (or not), which is usually at the table.

By the way, when you say "In my dreams we'd all make our own sweetened condensed milk," just a note that in Vietnam there is no fresh milk to be found in the normal grocery market. the word "sua" (milk) is almost synonymous with the stuff sold in cans.

Poke around here, Vinamilk is Vietnam's largest milk provider:

http://www.vinamilk.com.vn/?vnm=product&id=33

From Serious Eats: New York

Coffee Chronicles: Vietnamese Coffee Converts The Purist

"It was very clear that my version would've been nearly undrinkable without the milk"

Not true! Vietnamese coffee is also deeeelicious black. I think it's the lack of acidity - it's still wonderfully smooth even without milk. Try it!

From Serious Eats: New York

Coffee Chronicles: Vietnamese Coffee Converts The Purist

iced coffee is prepared like this in thailand as well! try O-lieng, it is a brand of pre-mixed dark coffee + sugar. mmmm. thai angel in chinatown makes a great thai iced coffee with milk (and not to mention penang curry) too.

From Serious Eats: New York

Coffee Chronicles: Vietnamese Coffee Converts The Purist

@buddha ... My companion had her first ever Vietnamese experience that day. Clearly so glad I took her--and that we found this place, because everything was amazing. The spring rolls were so fresh, and the folks sitting at the table with us (2 people) had 4 orders worth! I've converted her. :) Next time, dessert.

@ravenouscouple .. I like how the filter almost acts like a cross between a pour over filter and a French press, with both the drip and the length of time it takes to drip from the filter... must be why the coffee is so potent!

From Serious Eats: New York

Coffee Chronicles: Vietnamese Coffee Converts The Purist

You guys should do a review on the food at this restaurant. I've been going there for over 10 years and everything I've ever had there has been really good. The Pho is some of the best I've ever had, and their apps are really good as well. You can't go wrong with their Cha Gio (Vietnamese Egg Rolls), Fried Chicken Wings with Garlic Butter, Crispy Tofu, BBQ Beef etc. The family that runs it is amazing as well. I've been to plenty of Vietnamese restaurants in the city, but I still prefer this one. I think I might have to take a trip up to Rockland this weekend!

From Serious Eats: New York

Coffee Chronicles: Vietnamese Coffee Converts The Purist

I remember the first time I had this at a place called Van Loc in Houston. I was instantly hooked.

From Talk

SE'er Food Blogs

www.economybites.tv its a blog and a cooking show! You'll LOVE it!

From Recipes

Seriously Asian: A Guide to Dashi

The base for a perfect Miso Soup. Down with instant packs of "dashi" powder!
Helpful Hint: for those looking for a place to find Bonito flakes and Kombu. Take a look at finding a Ranch 99 market in your area. It's a great place to find many unique and common Asian ingredients (japanese, thai, chinese, korean and indian as well). i get my kombu and bonito there.

From Talk

SE'er Food Blogs

Why not - my blog is Tamarind and Thyme: http://tamarindandthyme.wordpress.com and I'm based in London.

Recent Posts

From Photograzing

Steamed Pork Belly Buns

From Photograzing

Vietnamese Caramelized Braised Pork Belly and Eggs

From Photograzing

Vietnamese Shrimp Salad Goi Tom

From Photograzing

Vietnamese Banh It Tran

From Photograzing

Banh Day - Vietnamese Rice "Burger"

From Photograzing

Udon with Prawns and Poached Egg

From Photograzing

Sticky Rice with Chinese Sausage, Shrimp and Chicken

From Photograzing

Caramelized Chicken Vietnamese Ga Kho

From Photograzing

Ga Roti Vietnamese Roasted Chicken

From Photograzing

Vietnamese Iced Coffee - Cafe Sua Da

From Photograzing

Bun Moc Pork Mushroom Noodle Soup

From Photograzing

Tofu with Ponzu Sauce

From Photograzing

Korean Fried Chicken Wings

From Photograzing

Banh Mi Thit Nuong

From Photograzing

Pork/Chicken Liver Pate for Banh Mi

From Photograzing

Banh Mi Nem Nuong Vietnamese Sandwich with Grilled Pork Patties

From Photograzing

Ca Kho To - Vietnamese Braised Fish in Clay Pot

From Photograzing

Bo Luc Lac - Vietnamese Shaking Beef

From Photograzing

Vietnamese Bo La Lot - Betel Leaf Wrapped Beef

From Photograzing

Peach and Berries Flambe

From Photograzing

Salsa Verde

From Photograzing

shrimp and scallop ceviche

From Photograzing

Bun Thang (Vietnamese Vermicelli Soup)

From Photograzing

Watermelon Summer Salad

From Photograzing

Watermelon Steak or Seared Ahi Tuna?

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About ravenouscouple

Website: http://ravenouscouple.blogspot.com/

Location: los angeles, CA

About: Vietnamese and Asian food...Inspired by mom, powered by passion.

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