Soup picture

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

Chinese cooking wine, turkey stock, carrots, ginger, chipotle powder,
the last of the fish sauce*, a pasilla negra chile, four old and half
dessicated mushrooms (sliced pretty thin), cilantro, lemon juice, and
diced roast turkey breast meat. That's a quartered boiled egg with
the avocado slices and jicama strips on top. Underneath and barely
apparent are soba noodles.

It provided temporary relief from the cold.

*Any recommendations for a brand of fish sauce to look for when I'm
able to drive to Dallas and buy some?

Tiparos is good, as is a brand that has the face of a baby on the
front - Golden Boy. (I like that baby's face...surreal).

Boron

Boron Elgar said:

Tiparos is good, as is a brand that has the face of a baby on the
front - Golden Boy. (I like that baby's face...surreal).

Thanks. It looks like I'm driving to Dallas Friday (unless the stuff
gets too thick around here) I'll look for Golden Boy at Asia World.

--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

Have you noticed all your meals tend to look the same? Each dish on a
plate is just another chopped up composition.
The eggs sitting there in this pic was a bit off putting, I have to admit.
Goomba

Goomba38 said:

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

Have you noticed all your meals tend to look the same?

Perhaps he can't see. They're certainly all the same earth tone color
scheme and textural sheen, highly unappetizing, but a blind person
wouldn't know it looks like fresh excrement.

Quoted message said:

Each dish on a plate is just another chopped up composition.

You do have to admit he's consistant, each dish is composed of
precisely the same palate... from appearance one would never know the
menu has changed... even the various cat foods I buy are more
identifiable... I don't need to taste to determine which is Science
Diet and which is Friskies. Nothing Modom prepares is identifiable
without his road map... he's got to be legally blind.

Quoted message said:

The eggs sitting there in this pic was a bit off putting, I have to admit.

Yes, absolutely... hard cooked egg doesn't add any appeal to that
hearty sort of dish, they go with thin soups and purees... and even
then rounds from an egg slicer would be more esthetically pleasing than
those chunky wedges that were obviously hacked with a dull knife, and
are an afterthought (comes a point where the lily is so gilded it's
lost in the crowd of dandelions - anyone know *ongepatshket* ), there's
a thin line between garnish and garbage. But what I find more off
putting are those fercocktah trademark sliced raw pears, apples, and
bloody oranges (save the fresh fruit for a salad or dessert), and all
that ugly spattering of juices here, there, and everywhere, looks like
a herd of cockroaches stampeded over everything with their muddy feet.
Sliced fresh fruit must be pristine, with those daubs and smears of
gravy it looks like it was picked off the floor. And don't get me
started on those disgusting dishes, with their grotesquely lurid hues
they're barely suitable for pellet gun plinking and potted plant
saucers, but not by any stretch of the imagination are those carnival
clown dishes suitable for food.

I'm beginning to realize that Modom does put forth a mighty effort for
a blind person, so I apologize if I come across as overly critical.

*Ongepatshket* - cluttered, disordered, scribbled, sloppy, muddled,
overly-done

Sheldon

In article <[email hidden]>,

Goomba38 said:

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

Have you noticed all your meals tend to look the same? Each dish on a
plate is just another chopped up composition.
The eggs sitting there in this pic was a bit off putting, I have to admit.

They're on a diet. This is their food. I like it. I wouldn't cook
this, but I'd certainly eat it.

--
Dan Abel
[email hidden]
Petaluma, California, USA

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

Chinese cooking wine, turkey stock, carrots, ginger, chipotle powder,
the last of the fish sauce*, a pasilla negra chile, four old and half
dessicated mushrooms (sliced pretty thin), cilantro, lemon juice, and
diced roast turkey breast meat. That's a quartered boiled egg with
the avocado slices and jicama strips on top. Underneath and barely
apparent are soba noodles.

It provided temporary relief from the cold.

*Any recommendations for a brand of fish sauce to look for when I'm
able to drive to Dallas and buy some?

Nam Plaa (not a brand, just the Thai name for fish sauce). Someone else
already recommended Tiparos brand. The soup looks interesting but I
wouldn't have done the egg or the avocados... just me.

Jill

jmcquown said:

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

Chinese cooking wine, turkey stock, carrots, ginger, chipotle powder,
the last of the fish sauce*, a pasilla negra chile, four old and half
dessicated mushrooms (sliced pretty thin), cilantro, lemon juice, and
diced roast turkey breast meat. That's a quartered boiled egg with
the avocado slices and jicama strips on top. Underneath and barely
apparent are soba noodles.

It provided temporary relief from the cold.

*Any recommendations for a brand of fish sauce to look for when I'm
able to drive to Dallas and buy some?

Nam Plaa (not a brand, just the Thai name for fish sauce). Someone else
already recommended Tiparos brand. The soup looks interesting but I
wouldn't have done the egg or the avocados... just me.

Jill

I was hoping for nuoc mam. Just joking.
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

BEE-yoo-tee-ful.

serene

On Fri, 24 Feb 2006 09:36:26 -0800, serene <[email hidden]>

Quoted message said:

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

BEE-yoo-tee-ful.

serene

Nice of you to say so, but I'm only trying to document what I make and
consume each evening. I'm thinking of it as a little experiment in
conceptual art that may get more theoretical in the future. Right now
it's kind of like a shakedown of an idea.

--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

In article <[email hidden]>,

serene said:

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

BEE-yoo-tee-ful.

serene

I agree, it looks tasty. :-)

But the pic could use a bit of brightening IMHO?

Try this:

http://i1.tinypic.com/oh77f8.jpg

I increased the brightness and contrast just a touch, then adjusted
saturation levels of the overall pic, then selectively for the red and
green.

It really is a pretty soup!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

modom said:

serene said:

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

BEE-yoo-tee-ful.

serene

Nice of you to say so, but I'm only trying to document what I make and
consume each evening. I'm thinking of it as a little experiment in
conceptual art that may get more theoretical in the future. Right now
it's kind of like a shakedown of an idea.

See how it's not possible for this crass oaf to actually say "Thank
you."... look at how deftly the pompous smarmy ass slurs over your
compliment with a phrase couldn't be more demeaning and disingenuous
"Nice of you to say so, but" and slithers up onto his soapbox and
without missing a beat starts talking about his own self-centered
selfish self... wasting your efforts, Serene... this is a classic
example of The Emperor's New Clothes... here you are doing your best
kissyass dance and the blind [censored] chooses not to see you either.
Your type deserves each other... and now you're part of his experiment,
you lab rat.

http://hca.gilead.org.il/emperor.html

Sheldon

OmManiPadmeOmelet said:

serene said:

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

BEE-yoo-tee-ful.

serene

I agree, it looks tasty. :-)

But the pic could use a bit of brightening IMHO?

Try this:

http://i1.tinypic.com/oh77f8.jpg

I increased the brightness and contrast just a touch, then adjusted
saturation levels of the overall pic, then selectively for the red and
green.

It really is a pretty soup!

Yet another lab rat! hehehe

modom said:

On Fri, 24 Feb 2006 09:36:26 -0800, serene <[email hidden]>

Quoted message said:

modom said:

Tonight I made soup.

http://i1.tinypic.com/o6a3qb.jpg

BEE-yoo-tee-ful.

serene

Nice of you to say so, but I'm only trying to document what I make and
consume each evening.

Yep, and you're doing it here in public where I get to say if I find
it purty. :-)

serene

modom said:

*Any recommendations for a brand of fish sauce to look for when I'm
able to drive to Dallas and buy some?

Mai Pham, a well-regarded Vietnamese restaurateur (Lemon Grass, In
Sacramento, California) and a cookbook author, includes the
following suggestions in her cha gio recipe at
<http://www.epicurious.com/recipes/recipe_views/views/232437>:

<quote>
Fish sauce (nuoc mam), a pungent, salty liquid made from fermented
anchovies, adds depth and flavor to numerous Vietnamese dishes. For best
results, choose bottles priced at $3 to $4 rather than $1, and pass on
jars that are dark, which indicates oxidation or the presence of
additives. "Look for fish sauce in glass jars. Avoid plastic," says
Pham. "The fish sauce should have a nice, even color, like iced tea."
She suggests Three Crabs, Lobster Boy, and Phu Quoc brands. When cooking
with fish sauce, always add it to other liquids: Never place it directly
in a hot, dry pan, which would broadcast its pungent, fishy odor
throughout your kitchen in a less-than-pleasant way. Soy sauce is an
acceptable vegetarian substitute, though it does lack fish sauce's smoky
complexity.
</quote>

Also, see a nice San Francisco Chronicle article at
<http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/04/27/FDGQGCCOVQ1.DTL>.

Victor

In article <[email hidden]>,

(Victor Sack) said:

modom said:

*Any recommendations for a brand of fish sauce to look for when I'm
able to drive to Dallas and buy some?

Mai Pham, a well-regarded Vietnamese restaurateur (Lemon Grass, In
Sacramento, California) and a cookbook author, includes the
following suggestions in her cha gio recipe at
<http://www.epicurious.com/recipes/recipe_views/views/232437>:

<quote>
Fish sauce (nuoc mam), a pungent, salty liquid made from fermented
anchovies, adds depth and flavor to numerous Vietnamese dishes. For best
results, choose bottles priced at $3 to $4 rather than $1, and pass on
jars that are dark, which indicates oxidation or the presence of
additives. "Look for fish sauce in glass jars. Avoid plastic," says
Pham. "The fish sauce should have a nice, even color, like iced tea."
She suggests Three Crabs, Lobster Boy, and Phu Quoc brands. When cooking
with fish sauce, always add it to other liquids: Never place it directly
in a hot, dry pan, which would broadcast its pungent, fishy odor
throughout your kitchen in a less-than-pleasant way. Soy sauce is an
acceptable vegetarian substitute, though it does lack fish sauce's smoky
complexity.
</quote>

Also, see a nice San Francisco Chronicle article at
<http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/04/27/FDGQGCCOVQ1.DTL>.

Victor

Three Crabs is our usual fish sauce.

Speaking of Mai Pham, I plan to make her bun bo Hue recipe tomorrow.
This is a spicy pork and beef soup you rarely find in the average pho
parlor--and if it is there, it's dumbed down for the Anglos.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Cindy Fuller said:

In article <[email hidden]>,

(Victor Sack) said:

modom said:

*Any recommendations for a brand of fish sauce to look for when I'm
able to drive to Dallas and buy some?

Mai Pham, a well-regarded Vietnamese restaurateur (Lemon Grass, In
Sacramento, California) and a cookbook author, includes the
following suggestions in her cha gio recipe at
<http://www.epicurious.com/recipes/recipe_views/views/232437>:

<quote>
Fish sauce (nuoc mam), a pungent, salty liquid made from fermented
anchovies, adds depth and flavor to numerous Vietnamese dishes. For best
results, choose bottles priced at $3 to $4 rather than $1, and pass on
jars that are dark, which indicates oxidation or the presence of
additives. "Look for fish sauce in glass jars. Avoid plastic," says
Pham. "The fish sauce should have a nice, even color, like iced tea."
She suggests Three Crabs, Lobster Boy, and Phu Quoc brands. When cooking
with fish sauce, always add it to other liquids: Never place it directly
in a hot, dry pan, which would broadcast its pungent, fishy odor
throughout your kitchen in a less-than-pleasant way. Soy sauce is an
acceptable vegetarian substitute, though it does lack fish sauce's smoky
complexity.
</quote>

Also, see a nice San Francisco Chronicle article at
<http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/04/27/FDGQGCCOVQ1.DTL>.

Victor

Three Crabs is our usual fish sauce.

Speaking of Mai Pham, I plan to make her bun bo Hue recipe tomorrow.
This is a spicy pork and beef soup you rarely find in the average pho
parlor--and if it is there, it's dumbed down for the Anglos.

Thanks for the recommendations, guys. I've used Three Crabs before.
Guess I'll try Lobster Boy next time. It'll be worth it for the name
alone.

--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

On Sun, 19 Feb 2006 20:24:00 -0600, modom <[email hidden]>

Quoted message said:

*Any recommendations for a brand of fish sauce to look for when I'm
able to drive to Dallas and buy some?

There Crabs or Phu Quopc (Blue label is premium).

-sw

Cindy Fuller said:

Three Crabs is our usual fish sauce.

Speaking of Mai Pham, I plan to make her bun bo Hue recipe tomorrow.
This is a spicy pork and beef soup you rarely find in the average pho
parlor--and if it is there, it's dumbed down for the Anglos.

Had some spicy bun bo Hue at my local Vietnamese place tonight, as it
were. Made with beef, pork, and cha (slices of ground pork pie or
meatloaf). We also had cha ca chien (little fish cakes) and ech xao sa
ot (frog legs fried with chile peppers and lemon grass). As everything
there, all of that appeared pretty authentic to non-expert me. The
place is patronised mostly by the Vietnamese.

They have Thai-produced Squid brand fish sauce on the tables; it tastes
nice to me.

Victor

I'm partial to Golden Boy, myself. It's supposedly a blend of the first
"pressing", which is the best, with a little of the cheaper, second pressing
to keep the price down. It also has a neat label of a smiling baby holding a
bottle of fish sauce in one arm, and showing thumbs up with the other.

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

modom said:

*Any recommendations for a brand of fish sauce to look for when I'm
able to drive to Dallas and buy some?

Mai Pham, a well-regarded Vietnamese restaurateur (Lemon Grass, In
Sacramento, California) and a cookbook author, includes the
following suggestions in her cha gio recipe at
<http://www.epicurious.com/recipes/recipe_views/views/232437>:

<quote>
Fish sauce (nuoc mam), a pungent, salty liquid made from fermented
anchovies, adds depth and flavor to numerous Vietnamese dishes. For best
results, choose bottles priced at $3 to $4 rather than $1, and pass on
jars that are dark, which indicates oxidation or the presence of
additives. "Look for fish sauce in glass jars. Avoid plastic," says
Pham. "The fish sauce should have a nice, even color, like iced tea."
She suggests Three Crabs, Lobster Boy, and Phu Quoc brands. When cooking
with fish sauce, always add it to other liquids: Never place it directly
in a hot, dry pan, which would broadcast its pungent, fishy odor
throughout your kitchen in a less-than-pleasant way. Soy sauce is an
acceptable vegetarian substitute, though it does lack fish sauce's smoky
complexity.
</quote>

Also, see a nice San Francisco Chronicle article at
<http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/04/27/FDGQGCCOVQ1.DTL>.

Victor