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Old 02-16-10, 03:12 PM   #1
couch_incident
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Soup



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Old 02-16-10, 03:15 PM   #2
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There isn't enough noodles in your pho!!!
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Old 02-16-10, 03:16 PM   #3
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There isn't enough noodles in your pho!!!
There will be tomorrow when I order my pho.

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Old 02-16-10, 03:16 PM   #4
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Otherwise, due to your reckless posting of food, we are now officially enemies.



[edit] Wait!! can I come?
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Old 02-16-10, 03:17 PM   #5
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Otherwise, due to your reckless posting of food, we are now officially enemies.

I thought we were before.

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Old 02-16-10, 03:19 PM   #6
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did you send the correct forms?

Maybe you did. I can't read all of them.
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Old 02-16-10, 03:19 PM   #7
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Otherwise, due to your reckless posting of food, we are now officially enemies.



[edit] Wait!! can I come?


Is this better?

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Old 02-16-10, 03:20 PM   #8
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*growl*

Ohh. Excuse me.
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Old 02-16-10, 03:34 PM   #9
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I don't see any tripe or tendon
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Old 02-16-10, 03:39 PM   #10
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Needs a bit more salt.
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Old 02-16-10, 03:43 PM   #11
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and not one day sooner
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Originally Posted by colorider View Post
Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.
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Old 02-16-10, 03:56 PM   #12
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k, Couchy - I was going to be on the lookout for some Hot & Sour soup at the high end Chinese rest close to my place (excellent sushi too), but Pho it is Friday.

Next time you're here - we're walking down there! (I'm going to be by there on Friday as I have my lovely Friday night blah activity - laundry - but thank goodness the restaurant is one block away - and oh ... my - one block from the laundrymat - I love where I live I have everything basically within a walking distance that I Need - other things of course are bicycling time - but I have many corner stores, many different and good restaurants/pizza places, many unusual gift shops, framing places, used book stores and a high end pet store who I like to give my business too for a couple types of cat food I purchase - yes, she's about $1.00 more than the other stores - but I'd like her to be there for a long time).

Oh and I always get numba 10 with rice noodles (they offer also udan - nah) and they give you a ton of basil - love it (another Vietnamese restaurant within sight of my apt. uses an astronomical amount of lemon grass, waaayyyyy overpowering to the subtle and tasty soup!).

Pho dac bief

includes some to little - flank, brisket, rare steak, tendon, ripe and maybe a small half or two maybe of a small, dense yummy meatballs.

I love pho!!

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Old 02-16-10, 05:25 PM   #13
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Order the sliced meatball pho for me please. A dash of sriracha sauce will do fine thanks.
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Old 02-16-10, 08:09 PM   #14
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Quote:
Originally Posted by StupidlyBrave View Post
There isn't enough noodles in your pho!!!
I just finally found the recipe I'm going to do - and have some extra $$ to go pick up some of the many spices I need ...

This is what I imagine that what I'm eating and I shall sooooo find out!



With lots of basil and lime, oh and sririacha sauce but on the side - I prefer the cinnamon warmth yummy beef broth untainted ....

Recipe that I'm going to do - and I will be adding or deleting as I go too - as I want to actually get to a "broth" that consists of tendon, tripe, brisket, etc ...:

"Sometimes, I omit the 1lb of beef meat in the broth (you’ll see I’ve made it optional) – as I’ve found that as long as I have good bones, the broth will have enough flavor to not need the extra beef meat.

THE BROTH
2 onions, halved
4″ nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat – chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tbl salt
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular sugar

THE BOWLS
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Cock sauce (Sriracha)

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you’ll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning – if you want a little more flavor, add a few dashes more of fish sauce, large pinch of salt and a small nugget of rock sugar (or large pinch of regular sugar).

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible – try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls. Follow the directions on your package of noodles – there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed. The package that I purchased (above) – needed about 45 seconds in boiling water.


I want this. Oh and yeah ... Couchy -- you're so getting this!!!! YUM!!!
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Old 02-16-10, 10:45 PM   #15
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Where did you say you lived? and do you have any pitbulls?

Quote:
Originally Posted by Tude View Post
I just finally found the recipe I'm going to do - and have some extra $$ to go pick up some of the many spices I need ...

This is what I imagine that what I'm eating and I shall sooooo find out!



With lots of basil and lime, oh and sririacha sauce but on the side - I prefer the cinnamon warmth yummy beef broth untainted ....

Recipe that I'm going to do - and I will be adding or deleting as I go too - as I want to actually get to a "broth" that consists of tendon, tripe, brisket, etc ...:

"Sometimes, I omit the 1lb of beef meat in the broth (you’ll see I’ve made it optional) – as I’ve found that as long as I have good bones, the broth will have enough flavor to not need the extra beef meat.

THE BROTH
2 onions, halved
4″ nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat – chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tbl salt
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular sugar

THE BOWLS
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Cock sauce (Sriracha)

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you’ll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning – if you want a little more flavor, add a few dashes more of fish sauce, large pinch of salt and a small nugget of rock sugar (or large pinch of regular sugar).

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible – try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls. Follow the directions on your package of noodles – there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed. The package that I purchased (above) – needed about 45 seconds in boiling water.


I want this. Oh and yeah ... Couchy -- you're so getting this!!!! YUM!!!
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Old 02-17-10, 12:01 AM   #16
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She doesn't need pitbulls, she got a couch.
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