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what are you eating today?


soepom

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why only thit tai?

man, i get everything but tripe these days. I've also begun noticing only the better places have really good and soft tendon. The older I get, the actual texture of the soup plays a huge role in determining if it's good or bad.

This is the first time I've actually gotten the pho with only tai. Typically I get tai, tendon, and tripe (or at least a combo of the two), but yesterday I was feeling very under the weather and wanted something simple. I rationalized that my sore throat only needed the tai. It was still very tasty, and the broth did wonders for my throat.

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Curious as to how the pho in Houston stacks up against LA pho.... also, I agree with poly, texture of the soup is definitely a sign of good pho - French broths get clarified and skimmed, but with pho, I think it's okay to be cloudy if it's a collagen-y cloudiness from the bones being on heat for that long, and a little clean fat (sans scum) on top adds to the noodles as you bring them out of the soup. That little Saigon pho I had definitely had that silken texture from all the marrow that gets liquefied with that much cooking time. Incredible stuff.

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had friends over for dinner friday. seared and then slow braised about 5 lbs of pork shoulder for 3 1/2-4 hours in water, orange juice, orange zest + peel, garlic, ancho chili powder, cumin, bay leaf. it was super good.

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actual finished product and consumption. no vis - chipotle lime marinated shrimp, fresh made chips and guac

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breakfast leftovers today, fried up some of the pork with chipotle and lime (gotta get rid of it all somehow) and put it in/on a little oaxaca quesadilla with cilantro, red onion, green salsa and a poached egg. could eat this all day

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Curious as to how the pho in Houston stacks up against LA pho.... also, I agree with poly, texture of the soup is definitely a sign of good pho - French broths get clarified and skimmed, but with pho, I think it's okay to be cloudy if it's a collagen-y cloudiness from the bones being on heat for that long, and a little clean fat (sans scum) on top adds to the noodles as you bring them out of the soup. That little Saigon pho I had definitely had that silken texture from all the marrow that gets liquefied with that much cooking time. Incredible stuff.

any pho places in tokyo? i dont think there are too many viets in japan, although I know of my parent's friends who studied there pre-1975..

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There are a few, but I haven't tried and probably won't. I'm guessing it's a case of the watered down, no spices, no herbs kind of pho. Japanese people don't even really like cilantro. Because beef bones are expensive in Asia, it's more often that not Pho Ga (some Japanese recipes Ive seen make a ga broth and then but tai on top instead), or Koreans try some bullshit like making stock from just a piece of brisket, no bones, no spices - imagine how that tastes.

Might hit it up later if the fiending gets bad, but more than likely I'll just try to come to LA for some pho and tacos. It'll raise the price to like $200 a bowl that way if I get to have it 5 or 6 times in a week, but that's what some fine dining meals in Japan cost, and a great bowl of pho might just be as satisfying to me. That Pho 79 for sure.

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any pho places in tokyo? i dont think there are too many viets in japan, although I know of my parent's friends who studied there pre-1975..

Theres Vietnam Alice in Shinjuku Lumine, its Iron Chef Chen Kenichi's vietnamese chain, not sure if its any good or not.

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This one is actually the most appetizing to me, in some way. Dill chips, yellow mustard, a little ketchup - classic St. Louis style burg

For me the proportions look great - smashed patties always got great char, and you could fit that whole burg neatly in one hand while using the other to hold cigarette and coffee simultaneously - but that is one sad looking soft little bun. Processed bread gives me indigestion just looking at it. On the other hand the US has better indigenous wheat, why you guys don't use the Chorleywood process, which is the reason processed bread over here is so indigestible and generally bad for you.

End of the day, in baking no crust = no maillard = no caramel flavours = no fun. That's why you always toast it, right?

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Char wasn't as good as I expected Pav, I thought the baked beans were way too mustardy and the chopped pork was kinda meh. The bourbon ice cream was awesome at least.

I haven't had any of those dishes. I usually stick with the apps and specials. The cheddar curds, pork nuggets, chicken liver pate, lamb pastrami, and duck charcuterie plates are always excellent.

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Some pictures from a trip to Beijing. That burger was the first decent one I've had in over a year that wasn't home made.

麻辣香锅

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Hot pot

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Super good pork stuff

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Bread cube with ice cream for dipping

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Melt in your mouth pieces of beef

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Burger with stuff on it

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The bread is a large cube which is carved into smaller cubes. A scoop of ice cream is then placed on top of the bread and slowly melts down as you take small cubes and kinda brush them across the ice cream forming a sort of ice cream glaze? Yeah, something along those lines.

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