What are you eating?

[Kraco]

I'm no fan of red wine, but getting spoiled already by the next day sounds very strange. However, like Bill, I have always kept opened bottles in the fridge. Theoretically the lower temperature should slow down the degradation since it's a chemical process.

In fact I have kept in the fridge all alcoholic drinks once opened. It should also slow down evaporation of ethanol, after all. I don't drink nearly enough to buy those cardboard boxes, which would remove all the problems.

[oyhhonbo79]

Enjoy the wonder about Indian recipes

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[Buffalobiian]

These have become part of my diet since around 2 years ago. At first it was to build head muscles to look better. Then I used them as a food substitute to reduce hunger/energy. Nowadays it's all of the above plus just simply being something to do to take my mind off things. Word of warning: It gives me TMJ pains after a while (5+hrs of chewing?), and also have a laxative effect when you have lots of them. I tend to get both effects hitting right around exam times since it involves many hours of study beforehand.

They're probably not the best tasting gum (especially when you consider sugary options), but they've got the best chew endurance I've yet to encounter. That's the most important thing. Oh, and they also have good shelf-life. I've had some gum go really soggy on me before. That's never nice.

[Kraco]

You shouldn't eat too much chewing gums, Bill. You'll get a bezoar.

[shinta|hikari]

I am having "Sinigang na Lechon Liempo sa Sampaloc" for lunch. I don't have pictures (it does not look appetizing anyway since it is home cooking and a soup at that) but I can describe what it is.

It is basically roasted pork belly and vegetables in a tamarind soup.

The soup base is similar to the more popular Tom Yum due to the acidity and thin/watery consistency, but lacks the spice. It has garlic, red onion, tamarind, lemongrass, ginger, a few chilis, and fish sauce.

The roasted pork belly adds a smokey and earthy dimension to the soup, as opposed to using plain pork belly. There is a ton of vegetables/fruit in it, like okra, eggplant, winged beans, radish, and tomatoes, which all go well with the very acidic flavor of the soup.

Have any of you tried a sour soup? What was it and did you enjoy it?

[Buffalobiian]

The most common one I have (which isn't all that common.. maybe a couple of times a year) is Hot and Sour soup (either Hong Kong or Sichuan styles). It's quite nice. I've had Tom Yum a few times in the past as well.

With both cases, it really depended upon the recipe.. sometimes it tastes pretty good.. but I've also had some pretty horrible ones. I don't have anything against them in principle though.

[shinta|hikari]

I like Hot and Sour soup, but the recent ones I have had suck. It lacks spice. Everything gets toned down in my country. People love sweet things too much. When you say spaghetti here, it usually means spaghetti in a very sweet meat and tomato sauce, which I find appalling. It even uses banana ketchup for the sauce...

[Buffalobiian]

I've had the same experience with the hot&sour soup. But then there was one place a went to where my group thought it was waaay too hot and didn't touch it. I had it all to myself.

I didn't really appreciate sweets until I hit 20yo. Now I like it, but only when it's appropriate. I want to try your sweet meat spaghetti now just to see how bad it is. Would I get something similar if I just threw a ton of sugar in my pasta?

[animus]

Hong Kong style cooking tends to sweeten up spaghetti too, which I don't particularly mind, but don't prefer either. I'm okay with it, but I do enjoy regular ole' Spaghetti a lot more.

[shinta|hikari]

Sweet pasta is a pet peeve of mine. So is crabsticks, that don't have any crab in them at all. I hate it when people call a dish crab-something when they use this freaking imitation.

Here is a recipe for the sweet spaghetti thing.

Jollibee is a local fast food chain by the way. I think they have branches in other countries now though.

[Buffalobiian]

The flavour of crab sticks triggers a throw-up response from me. It sucks sometimes since I would have liked some dishes perfectly had they not thrown in the sticks.

[shinta|hikari]

I tend to judge food not based on my personal preference but on established cooking norms and flavor combinations/balance. Even a simple dish prepared properly earns high praise from me compared to a dish that uses shortcuts or improper techniques, even if it has better ingredients or more complex flavors.

That said, I also like fusion dishes, but only when it still follows cooking logic, instead of just being "new" and gimmicky. For example, using a different kind of vinegar in a sweet and sour dish, or adding fruits from a different area to balance the richness of meat stews, make sense. Using tofu for dishes that are fundamentally meat centric (not for health reasons) or frying the meat in a traditional stew to make it crispy is just absurd. Simply adding a random ingredient from a different cuisine also irks me if it serves no real purpose outside of making the dish "fusion."

[Animeniax]

The flavour of crab sticks triggers a throw-up response from me. It sucks sometimes since I would have liked some dishes perfectly had they not thrown in the sticks.

I developed that same aversion to imitation crab, which is weird since it's just white fish.

[shinta|hikari]

Is it about the flavor or texture? Or is it because you know you are eating crab sticks? I can eat crab sticks just fine.

[Animeniax]

Not sure, because I love blue crab and I used to like imitation crab (the seafood sandwich was my favorite at Subway), then one time eating imitation crab chunks I felt queasy and wanted to yak. Since then eating imitation crab meat reminds me of that and I gag.

[shinta|hikari]

Wow. That might actually be something specific to crab sticks, like a weird chemical or something. It would be one thing if only you had it, but Buff does as well.

Liking crab and liking crab sticks have nothing to do with each other.

I hate California Maki because it has crab sticks. Why can't they use actual crab meat? It would be more expensive, but much more delicious. You don't need that much crab in a maki anyway.

Speaking of crabs, do you guys eat crab fat? I think that is the best part of the crab.

[Buffalobiian]

Not sure, because I love blue crab and I used to like imitation crab (the seafood sandwich was my favorite at Subway), then one time eating imitation crab chunks I felt queasy and wanted to yak. Since then eating imitation crab meat reminds me of that and I gag.

My experiences are pretty much the same. It probably happened when I was six years old that I rather suddenly developed an aversion to crab sticks. I was fine prior to that. Like you, I liked them too, but only for a short while. It's definitely the taste, I tried this seafood curry one time that had rice, curry sauce, vegetables, prawns and some crab stick shreds. The curry had slight hints of flavour "contamination" that I could deal with, but as soon as any solid bits were tasted I felt bad.

Crab fat is the yellow/green stuff that's mostly under the shell? That stuff's awesome. I've never eaten crab often enough (or been analytical enough when I did) to properly appreciate the memory of it though.

[shinta|hikari]

Yes, it is that disgusting looking but delectable goo. It is great with plain white rice.

[Animeniax]

Yeah pretty much everything in the crab is delicious, if not visually appealing. I guess the lungs and cartilage (and the shell of course) are the only things we didn't eat out of a crab.

Did you guys look for and prize the crab roe (eggs)? It was always prized in our family.

[Buffalobiian]

I've never seen crab roe in the mud crabs I've had (and I've only ever had aussie mud crabs, from memory). I'd love to go try other ones, particularly some soft-shelled species.

I've seen crab roe on other dishes, but it was probably fake anyway. I encounter fish roe and caviar more frequently, but I don't think much of them. The unsalted ones aren't all that special, while the salted ones taste, well, salty. Salmon roe is lower tier though, so maybe some better stuff lurks around the corner.

I don't expect expensive roe to be found on common sushi. I've had crab on there before and that was nice (much nicer than any seafood stick ), but I don't think it's worth the premium. Favourite topping would be grilled eel. That's the bomb.