Text 25156, 91 rader
Skriven 2012-05-21 23:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: ratings & rankings 683
==============================
 NB>> Or perhaps doesn't know of any better..?
 ML> Might be, but what's the point of this kind of article if
 ML> it doesn't offer any special expertise?
 NB> I'm with you on that, but I see far too many articles of the sort that
 NB> don't seem to make such standards...  

Fact checking seems to be unfashionable, and loudness counts
for more than reliability. Too bad.

 ML> Indeed - though there's some appeal once in a while to standing
 ML> in line in Singapore for food that you will know is 10% more
 ML> satisfying than that of down the way, which stands half empty.
 NB> As long as it is indeed at least that 10% more satisfying.  :)

In Singapore they are very serious about their food. There
is a site called Makansutra that used to be an amateur effort
by some guy who has parlayed it into the Zagat or Gayot of
Singapore, only more reliable. People watch the site
constantly; there's now a print edition that sells hotly.
It's not a certainty that one will get a better meal from
consulting it, but the likelihood of a good one goes up.
And there are other resources I find interesting - one from
the point of view of a well-off student (My Loves), one by
a well-off doctor (His Food Blog), one based in Singapore
but written by a peripatetic business traveler (Travelling
Hungryboy). And bunches more, some attempting to usurp the
old standard, some specialist or niche-y, some just expressing
enthusiasm about food.

I note everything I can but rely on none of the criteria,
including the length of the lines. I don't know whether my
good eating in the city is just luck, a "nose" for what's
good, or perhaps that the general standard is high.

 -=> Nancy Backus said to Dave Sacerdote <=-

 DS> That's why I just shake my head at people who season food to high
 DS> Scoville ratings that bring themselves pain - the "heat for heat's
 DS> sake" type of person. 
 NB> Or to prove something... makes no sense to me either...  I like a
 NB> fairly hot spice level in a number of things, but I also like to
 NB> balance the heat with tea, rice, etc...  Enjoyment of the food comes
 NB> first... pain isn't necessary... :)

Pain, except just at the edge or accidental, should be
frowned on if not forbidden.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot and Sour Seafood Soup
 Categories: Thai, Soups
   Servings:  6

           Stephen Ceideburg
    1/2 lb Small fresh shrimp shelled
           -(shells reserved) and
           -deveined
      2 qt Chicken stock
      2    Green Serrano chilies,
           -seeded and chopped
      1 ts Salt
           Grated zest of one lime
      4    Kaffir lime leaves
      3    Lemon grass stalks, cut into
           -1-inch pieces
    1/2 lb Scallops
      2 tb Fish sauce
           Juice of 3 limes
      3    To 4 tablespoons fresh
           -cilantro, chopped
      1    Red Serrano chili, seeded
           -and slivered
      6    Shiitake mushrooms, sliced
      2    Green onions, sliced
           -julienne

  Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves
  and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce
  heat, cover and simmer 20 to 20 minutes. Strain.

  Return liquid to pot and place over medium-high heat and bring to a boil.
  Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of
  limes. Add chopped cilantro, slivered red chili and shiitake slices, and
  green onions. Stir and pour into a tureen or ladle into individual bowls.

  Source unknown

MMMMM
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