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The best tasting things out there - Page 5

post #61 of 80
Quote:
Originally Posted by DocHolliday
I was thinking the condiment. A glance at Wikipedia suggests it's used in both Worchestershire and HP sauces, which I didn't know.

I've also had the tamarind candy, I believe, and I liked that too.

Ah yes. You find such stuff quite a bit around Tucson (lots of Mexicans/Chicanos/Latinos/etc). I have also had dried tamarind from an Mediterrannean/Middle-eastern specialty shop here. But in milkshakes... I am intrigued
post #62 of 80
Walmart carries a brand of Mexican ice cream (Helados Mexico) and one of the flavors you can get is tamarind.
post #63 of 80
Quote:
Originally Posted by Fabienne
Walmart carries a brand of Mexican ice cream (Helados Mexico) and one of the flavors you can get is tamarind.

Woah. At the Evil Empire no less! Thank you Fabienne, I will try to look for it.
post #64 of 80
Thread Starter 
speaking of tamarind, the VNese have mastered the art of tamarind crab. it is superb here.
post #65 of 80
post #66 of 80
margaret, baklava should have been on my initial list. can't believe no one else mentioned it. tokyo, i love tonkatsu. i always thought it was 'tonkas' until i saw it written in a menu. there's also a spicy red sauce i've had at japanese restaurants. i don't know what it's called and they don't sell it at the japanese market.
post #67 of 80
Quote:
Originally Posted by edmorel
Real sun grown (not hothouse or any of that other crap) tomatoes

My favorite food.
post #68 of 80
Quote:
Originally Posted by matadorpoeta
i love tonkatsu. i always thought it was 'tonkas' until i saw it written in a menu. there's also a spicy red sauce i've had at japanese restaurants. i don't know what it's called and they don't sell it at the japanese market.
The only thing I can think of off hand is Sriracha. Not really a japanese condiment, but ubiquitous at pan-asian (mostly korean owned) teriyaki/sushi joints. If I'm not mistaken, it wass supposedly originally a vietnamese hot sauce for your Pho. I wouldn't know. I'm not a phan of pho.
post #69 of 80
I like a Cantonese dish of frog-legs.
Peaches
Lemon drinks
Fried ice cream done correctly
Asiago
post #70 of 80
Quote:
Originally Posted by Tokyo Slim


The only thing I can think of off hand is Sriracha. Not really a japanese condiment, but ubiquitous at pan-asian (mostly korean owned) teriyaki/sushi joints. If I'm not mistaken, it wass supposedly originally a vietnamese hot sauce for your Pho. I wouldn't know. I'm not a phan of pho.

it's always in a plain container--no label.

i think i've had the one you posted and i'm pretty sure that's not it.
post #71 of 80
Quote:
Originally Posted by LabelKing
I like a Cantonese dish of frog-legs.
Peaches
Lemon drinks
Fried ice cream done correctly
Asiago

best frog legs i've had were from an argentine restaurant, in mexico.
post #72 of 80
Quote:
Originally Posted by matadorpoeta
best frog legs i've had were from an argentine restaurant, in mexico.
The Cantonese variety tends to be rather rich.
post #73 of 80
Quote:
Originally Posted by Tokyo Slim


The only thing I can think of off hand is Sriracha. Not really a japanese condiment, but ubiquitous at pan-asian (mostly korean owned) teriyaki/sushi joints. If I'm not mistaken, it wass supposedly originally a vietnamese hot sauce for your Pho. I wouldn't know. I'm not a phan of pho.

I think that this is actually a copy of a type of sauce from Thailand- but, like you say, pan-asian.
post #74 of 80
Quote:
Originally Posted by LabelKing
I like a Cantonese dish of frog-legs.
Peaches
Lemon drinks
Fried ice cream done correctly
Asiago

I had fried ice cream at WD-50 here in NYC. Either is was done incorrectly or my taste buds are not evolved enough or it was utter garbage. Dufresne has been placed on an altar by the food critics and while I agree that he is inventive and daring, some of that post modern cusine, to quote Rodney Dangerfield, tastes like low grade dog food.
post #75 of 80
Quote:
Originally Posted by globetrotter
I think that this is actually a copy of a type of sauce from Thailand- but, like you say, pan-asian.
actually, this is vietnamese. but that specific brand is made in california, i believe. and here are my food favorites: fresh uni (sea urchin) sashimi toro sashimi eels steamed with chili peppers and fermented soy beans fresh crab cooked in a hotpot with rice and chinese sausages steamed fresh live shrimps wagyu beef seasoned with a pinch of salt and pepper grilled medium rare chili burgers
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