Text 9812, 119 rader
Skriven 2006-12-30 22:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Rant 792
================
 >We've had mixed results with rosetted places - my theory is that
 >the honored chef gets the big head and goes off to the big city
 >to find fame and fortune.
 IH> Yes, but at the moment he seems to be lean and hungry.

By the time we get there he'll be fat and self-satisfied.
Of course, GB has fallen far down on the list of travel
destinations, as the new tax of approximately $150 per
plane fare is going to change life quite a bit.

 IH> M-P W.
 >Whose star has shot and fallen. I've eaten at a couple MPW
 >restaurants in the last few years. No big thing.
 IH> No loss for my money. Although my nieces got the hots for him, I could
 IH> never understand them. For me he was a pretentious arrogant parvenu.

Even pretentious arrogant parvenus can be talented. And in
fact Mr. Aubergine might have been talented, but what's for
sure is that he hasn't kept up with the quality control in
his grossly expanded stable of restaurants.

 > IH> Simple family food, served to and with his kids,
 > IH> wreathed with smiles and full of cuddles.
 >Well, I have my doubts about both extremes.
 IH> Indeed, and no doubt he would turn out to be like most of us if one
 IH> could meet him away from media and restaurant. Though I fear for him
 IH> with the attention that he gets (much of which is courted assiduously,
 IH> of course).  

Truly. Few celebrities are quite like their public images.

 >Chicken Laksa with Rice Noodles 
 IH> I read through this recipe thinking "celebrity?" Remarkably good
 IH> recipe for a celebrity chef!!! Though may I take slight issue with you
 IH> over your classification as Malay. From what I have been led to
 IH> believe, it's Perenakan (Nonya) which is of course slightly different,

Well, you're right about his version, which is really more
like the nyonya version than the Malay ... I suppose I could
have hedged my bets and said "Malaysian."

 >400 ml light chicken stock
 IH> I prefer to use prawn stock and don't put in:-

Prawn stock would be very good and perhaps obviate
the need for the fish sauce.

 >1 lemon grass, split lengthways

I've never had it without.

 >5 cm ginger, peeled and roughly chopped 
 IH> Galingal is more authentic 

Had it both ways; can't say which I prefer.

 >1 ts ground turmeric 
 IH> as is turmeric root itself, 

Even the Singaporeans use ground turmeric.

 >Drain the noodles and toss with the sesame oil to keep them
 >from clumping together. 
 IH> Completely unnecessary

In fact I think the addition of sesame oil would complicate
the flavoring scheme, and this was my only real objection
to the recipe.

 IH> Tell you what. If you and Mizz Bryant are able to make it out here,
 IH> remind me to make you one as I wuz taught it. 
 IH> Now then. One reply or two?

Carol points out that you appear not to have gotten my
e-mails, so let me recapitulate here:

We're arriving in Paris on March 18, leaving on the 25th
at noon. We're thinking of 4 days with you and 3 in Paris;
your choice of when you want to put up with us. We will
obviously wish to spend the night of the 24th near the
airport. It would perhaps be most convenient for us to
take an afternoon train from Gare Austerlitz to Brive
on the 18th and spend the 18th through 21st with you,
leaving either the night of the 21st or sometime the
22nd. We're easy and could do it the other way round
if that suited you better. Let us know.

Tom Yum Goong
cat: soup
Yield: 4 servings

26 oz water
2 md pieces galanga
3 1" slices of lemon grass
1 T nam prik pao (more if you like spice;
- substitute any hot sauce)
28 jumbo shrimp
6 oz sliced white onions
1 md sliced tomato
4 sliced mushrooms
5 oz fresh lime juice
5 oz fish sauce
1 oz chopped green onion
ground red chili; to taste

Start heating the water. Add galanga, nam prik pao, and
lemon grass. Add the shrimp. Bring to a boil. After the
soup has boiled for 2 min, add the white onions, tomatoes,
and mushrooms. In your serving bowl add the lime juice and
fish sauce. Do not add this to the boiling soup! When the
shrimp are cooked, place the soup in the serving bowl with
the sauces. Garnish with the green onions, spice to taste
with red chili, and serve.

Bangkok Cuisine, Naples FL

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