CHANGSTAR: Audiophile Headphone Reviews and Early 90s Style BBS
Non-Audio Stuff => Food and Drink => Topic started by: Marvey on May 23, 2012, 07:09:00 PM
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My lunch. Vietnamese style oxtail stew.
(http://www.changstar.com/index.php?action=dlattach;topic=203.0;attach=1115;image)
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My lunch. Vietnamese style oxtail stew.
The first time I had beef stew from a Vietnamese restaurant I basically didn't want BBQ over rice plates anymore. Is this the same dish, with just a different cut of meat?
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Same dish more or less. Some chefs will throw in potatoes or daikon. I do the purist thing and only use carrots. Different chefs will use slightly different amounts and kinds of (fresh) spices. Cooking and pre-stew preparation techniques also vary.
Here's one way NOT TO DO IT: http://rainydaygal.com/2010/03/19/vietnamese-beef-stew-bo-kho/ (http://rainydaygal.com/2010/03/19/vietnamese-beef-stew-bo-kho/)
I dunno, these hippy foodie chicks never seem to get these things right.
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Marv, that looks a lot better than that Gaijin's version. Looks really close. Maybe a few more hours to thicken up the broth but I wouldn't wait either. ;P Do you have any tendon in there?
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Yeah, that does look good -- just like my mom's home cooking. No daikon or potatoes in hers either, but she serves it with hu tieu noodles 9 out of 10 times.
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I really like Vietnamese food too.
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Yeah, that does look good -- just like my mom's home cooking. No daikon or potatoes in hers either, but she serves it with hu tieu noodles 9 out of 10 times.
Yup! Karma points for u!
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Marv, that looks a lot better than that Gaijin's version. Looks really close. Maybe a few more hours to thicken up the broth but I wouldn't wait either. ;P Do you have any tendon in there?
It's intentionally watered down. My wife tends to eat the broth/gravy and carrots, leaving everything else - leading to many WTF moments. No tendon in this one. I also have a bad tendency to under-salt things even when I know it, but this comes from my mom screaming that everything is too salty.
Gaijin's version looks a Japanese take on Dinty Moore Beef Stew.
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Gaijin's version looks a Japanese take on Dinty Moore Beef Stew.
I think more like...
(https://encrypted-tbn1.google.com/images?q=tbn:ANd9GcQHR361r8ALJK6hKBjSEkuHLmBU_seHhsBr62CVpjzC8kOOSPvNSQ)
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Here's one way NOT TO DO IT: http://rainydaygal.com/2010/03/19/vietnamese-beef-stew-bo-kho/ (http://rainydaygal.com/2010/03/19/vietnamese-beef-stew-bo-kho/)
I dunno, these hippy foodie chicks never seem to get these things right.
What's so scandalous?
(except using pre-mixed spices)
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- She made it look like dog food.
- The color is all wrong. The stew is supposed to be redish, colored by Annato seed oil.
- She thinks frying the garlic is flavoring the oil. It's not. It's to bring out the flavor in the garlic.
- Lack of onions is fine, but the better stews do use onion or a combination of onions and shallots for extra complexity.
- WTF the red wine?
- Beef and carrots are cut into too small pieces. Repeated heating is what makes it good on the second day. Little pieces won't survive that.
- Wrong cut of beef. Needs more connective tissue. The gelatin from cuts with more connective tissue melt into the stew to give it the proper flavor and texture. Obviously this requires more than 90 minutes of cooking time - more like 3++ hours. Carrots are thrown in for the last hour.
- Some recipes use lemongrass, but I can overlook that. I'm not a big fan of it in this dish.
- I can overlook the ketchup
- But I can't overlook the mushrooms. That's going to fuck up the flavor.
- 1/3 cup Soy sauce? WTF. This is not a Chinese stew. That's going to fuck up the flavor too.
- Yeah - those packets. That bullshit. I wrap fresh spices (cloves, cinnamon, ginger, star anise) in a cheesecloth. The cloves and anise are slightly carbonized in a pan beforehand. The outer skin of onions and ginger is burnt over open flame, then scraped away.
What she made is fine, but it shouldn't be called Bo Kho.
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GODDAMN ASIANS!
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Lol, she made Beef Bourguignon w/ soy sauce!
Vietnamese = French + Kikkoman!
Btw, did she use Kikkoman? I swear if she did, someone needs a slap.
Yamasa ftw!
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i'm on a diet too. it's called a see-food diet. i see food and i eat it. best diet ever!
I'm on this diet as well hehehe
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I like my own food (Hong Kong and Cantonese food) but I REALLY like Korean and Thai. Whereas I find the Italian and Japanese restaurants to be very pretentious.
Alternatively, when I do eat steak, I have blue steak, I don't know if you Americans know what it is but it's pretty much raw meat with seared tops and bottoms.
Others I like to eat are Ox tongue and ox heart, good stuff.
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Meet food.
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So jealous.
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Where is the food, I only see scotch...
Meet food.
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So jealous.
Crap. You are close by. We forgot to invite you. There was plenty of room.
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Crap. You are close by. We forgot to invite you. There was plenty of room.
No worries. It won't have that food, but I'm looking forward to the August meet.
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My last Supersized Oxtail Pho! BBQ beef salad in the background.
(http://i.imgur.com/LO444csl.jpg)
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I worked in a Vietnamese restaurant. I never had to ask for extra spices...
My family has roots in India. You never have to ask for extra spices and that's a good thing.
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Just had some Vietnamese 'Tostadas' for dinner. :)p17
(http://i.imgur.com/9XHz4jMl.jpg)