>> ^balabing:
So explain to me the bukkake angle.


In Japanese cooking, bukkake refers to a dish made by pouring a broth over it--as in this recipe. As you apparently know, it can also be used in vulgar expressions to refer to something completely different...

>> ^djsunkid:
Sorry, have to downvote. It was a reflex reaction when they showed mcdonalds with fine dining over it. Want to see american fine dining? Try Alinea or MOTO or The French Laundry, or WD-50, or any of a hundred different places. America actually does have a cuisine. STFU. Fucking big mac. Argh.

I just watched the Alinea video, and while I'm sure the food is delicious, I HATE that form of cuisine...
"Here is your main meal sir"
"Where?"
"There sir, on the plate"
"I can see a flower petal on a stick"
"Yes sir, that is your meal, a dandelion petal infused with Yak butter broth, perched delicately atop a reduction of baby seal flipper, drizzled with aioli and ground camel hoof."
"Well, that sounds great, but I think I'll eat that in, erm, one, maybe two mouthfuls"
"Ahh, but of course, you just need to order another 18 courses sir"
"This one cost me $45 on its own!"
"Is sir a cheapskate?"
"No, but I do need to pay the bills"
"I scoff at you sir... scoff"

Really, a complete wank... I enjoy good food, I enjoy food with great presentation, but I can NEVER come at food where the portion sizes are so insanely small that even after a 3 or 4 course meal you're left empty. I don't suggest just going to a steakhouse and getting the largest damn slab o' meat you can, but come on, I go out to EAT not to sample.

Sorry for taking so long to reply! I am actually very unfamiliar with Singapore and their cuisines. I will have to check that out in my cooking searches. Sounds very promising!

In reply to this comment by legacy0100:
Currently my favorite Thai dish is Guay Jub w/o liver, and Red Curry w/o peanuts (they sometimes throw in whole peanuts in there, and i don't like the texture).

Thai Curry I enjoy these days is slightly different from this one. A lot more broth than this version which reminds me of 돼지 불고기, without the pork of course.

On the side note, I'm currently dying to know more about Singapore's legendary world of gastronomy. Did you find any Singapore related cooking clips while you were browsing this by any chance Issy?

Currently my favorite Thai dish is Guay Jub w/o liver, and Red Curry w/o peanuts (they sometimes throw in whole peanuts in there, and i don't like the texture).

Thai Curry I enjoy these days is slightly different from this one. A lot more broth than this version which reminds me of 돼지 불고기, without the pork of course.

On the side note, I'm currently dying to know more about Singapore's legendary world of gastronomy. Did you find any Singapore related cooking clips while you were browsing this by any chance Issy?

Dang.

In reply to this comment by swampgirl:
Holy Cow! Just a little was swallowed to make a mass that large? It must expand or something, I've never used Gorilla Glue before. Silly hounds

I had to have Sam x-rayed at an emergency clinic last fall because he ingested a ton of chicken broth soaked paper towels he pilfered from a garbage bag (at least thats what we think caused his troubles) He was really sick for a week or so. Right when I was moving too! http://blog.videosift.com/swampgirl/Sick-Sam

In reply to this comment by ant:
http://internet-pets.blogspot.com/2008/04/your-dog-ate-what.html

Holy Cow! Just a little was swallowed to make a mass that large? It must expand or something, I've never used Gorilla Glue before. Silly hounds

I had to have Sam x-rayed at an emergency clinic last fall because he ingested a ton of chicken broth soaked paper towels he pilfered from a garbage bag (at least thats what we think caused his troubles) He was really sick for a week or so. Right when I was moving too! http://blog.videosift.com/swampgirl/Sick-Sam

In reply to this comment by ant:
http://internet-pets.blogspot.com/2008/04/your-dog-ate-what.html

had to google clamato... euwwwww... clam broth... I don't even know what is that is but it sounds disgusting.
Why would anyone even think this was something worth creating?

but mixed with bud... c'mon... bud is right up there as the king of píss awful beers!

Ima have to say WTF?!?!!?
"Clamato" is reconstituted tomato juice and clam broth!!!
EW!!!
Budweiser...Destroyer of beer!

I'm best roasted at 350 degrees, covered and soaking in a beef broth.

A lot of food tastes like seafood in Japan, even though it may not be seafood itself. This is because the basis of Japanese cooking is dashi, which is the stock of kombu (kelp) and fish flakes, like bonito. It's called the flavour of the sea and dashi is used to boil vegies, it's mixed with the egg in omelettes and egg rolls, it's the broth used in miso soup, noodles and hot pots and much more. Even rice is boiled with some kombu, so it can have a seaweedy taste.

Dashi is easy to make and very good for you. Most young people in Japan use the instant dashi packs, but older women/men know how to make the real deal. I was fortunate to meet some older talented women who passed on a lot of their knowledge to me.

We eat pretty well, including home-style Japanese cooking about 2-3 times a week. Thanks go out to Kuri sama, Daisy and Mayumi san for their patience and care in teaching me to cook kateika ryori. Arigato gozaimasu! Taihen osewa ni natte imasu yo!

Hello I have a question about flavor. I am no chef but I do know my way around
a kitchen. I made a Potato soup that is okay in flavor but it lacks a richness
that I desire also it is on the bland side. This is how i prepared it.
I cooked almost a half pound of bacon. removed the bacon from the pot. I added
3 cloves of minced garlic, 1 large onion finely diced, 3 carrots shaved then chopped, 4 celery stalks almost minced. I cooked those until onions almost clear. then added 3 tablespoons fresh parsley and 3 tablespoons fresh chives.
I added 1/2 stick of butter. once melted and bubbly I added 1 cup of flour 1 tablespoon fresh ground black pepper. Once flour was browned i slowly added 3 cups Heavy Cream , 1/4 of a brick of cream cheese 2 large spoons of sour cream.
once all that was integrated I slowly added 6 cups of Chicken broth. Then cubed already cooked to tender potatoes. For good measure I added in some velveta cheese and the crumpled pieces of bacon. I was not happy with the richness as it seemed somewhat bland.
What could I have done to give it a nice pop. Thank you for your help as this is my father in laws favorite soup and it is hard for me to get him to eat anything at all. As his care giver I need to make things that will help him gain weight and be appealing to him.

We just got back from the weekend clinic. It was a 45 min drive...Sam thought we were going to MawMaws

An X-ray shows something in his intestines. He did ingest some chicken broth soaked paper towels a couple of days ago. I hope it's not that.

His stomach has food in it, but his intestines are full of gas, and some unknown stuff. Oh, and he did have a fever. He was given some fluids and benedryl for his nerves and came home w/ me. If he's not blocked then the fun should start to happen in about 5 hours.

The Dr did say it could be gastrointeritis ? (spell help) from stress or a combo of that and whatever he ate.

Can you imagine what the pool water must taste like? Mmmmm...human broth.

For those who liked the movie, below is a recipe for Tom Yum Goong soup.

I serve this soup directoy into individual bowls for each person.

If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.
4 cups water
1 cup shrimp
5 mushrooms
1-2 limes
1 lemon grass
3 kaffir lime leaves
2 tablespoon fish sauce
5 sprigs cilantro
3 chili peppers
1 tablespoon nam prig pow Optional

Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.