Oh I was very careful who I invited.
Some of my friends are quite squirmish when it comes to offal.
I was tempted to serve up durian, but that would be testing the friendship boundaries
An Offal(ly) Good Lunch
- Thread starter OzPiper
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Some of my friends are quite squirmish when it comes to offal.
I was tempted to serve up durian, but that would be testing the friendship boundaries
Some meals you can only do when there are no wives aroundFun times I see
Along similar lines, Pepper Pot Soup was my father’s favorite:
en.m.wikipedia.org
Philadelphia Pepper Pot - Wikipedia
@OzPiper, I'm very impressed with your combination of Chinese soy braised offals with Euro tinned fish, wines and confectionary!
I'll have to try your pickled fennel and saffron. I routinely make Malaysian style pickled sliced green chillis and like the balance of 2 parts water, 2 parts white vinegar and 0.75 parts sugar and will try that with the fennel. What do you think of throwing a red chilli into the mix?
I'll have to try your pickled fennel and saffron. I routinely make Malaysian style pickled sliced green chillis and like the balance of 2 parts water, 2 parts white vinegar and 0.75 parts sugar and will try that with the fennel. What do you think of throwing a red chilli into the mix?
The chilli will give it a nice “kick”. I would have added one if I had some on hand, but I wasn‘t going to buy a whole bag
The bulb fennel we get here has a very mild flavour and works best in a salad or a gratin
The next time I will add some fennel seeds to the pickling liquid
Yes, it was a rather eclectic and disparate menu
Luckily my friends are used the the unconventional with me.
I tend to spend more effort matching the food with wine
Oh my goodness, that looks fantastic. Here in Spain it is typical the pig's snouts and feet, in spicy sauce.
Pigs trotters (feet) are commonplace in Chinese cuisine
(We love the glutinous texture of slow braised skin and tendons)
The snout not so common.
But from time to time soy-braised deboned pigs head (including snout and ears) are available from the shop where I sourced most of the dishes
Congatas OZ, great lunch !
When in NY we often lunched that Jing Fong's.
Chicken feet is a regular on the menu.
900 mainly Chinese folk having lunch, what a cacophony.
The situation on the men's toilet was just unspeakable.
But the food brothers; what delicious food.
Any of you familiair with the restaurant ?
When in NY we often lunched that Jing Fong's.
Chicken feet is a regular on the menu.
900 mainly Chinese folk having lunch, what a cacophony.
The situation on the men's toilet was just unspeakable.
But the food brothers; what delicious food.
Any of you familiair with the restaurant ?
Love it, but hard to come by.Oh I was very careful who I invited.
Some of my friends are quite squirmish when it comes to offal.
I was tempted to serve up durian, but that would be testing the friendship boundaries
No I’m not familiar with Jin Fong’s in NY
We’re fortunate to have a lot of Yum Cha restaurants in Sydney
I tend to avoid the “palaces” and frequent the smaller establishments usually.
One of my favourites always has chickens feet, 2 varieties of tripe and beef tendon on their menu regularly. They also have beef offal stew (with lung, heart and other bits and pieces) occasionally.
This is the menu :
jingfongny.com
We had the best dim sum lunches ever. It is not so much a "palace" , it is only an enormous dinner room ; the food is close to authentic. The waitresses btw only spoke cantonese.
Now that I'm a bit older, 8 hrs. in a plane puts me off totally.
Chinatown Menu | Jing Fong
Upon entering and ascending the grand escalators, you’ll find a bustling atmosphere embodying all the essential elements of "yum cha" - a traditional dim sum...
jingfongny.com
Now that I'm a bit older, 8 hrs. in a plane puts me off totally.
My favourite Yum Cha restaurant, Marigold Restaurant, was in the Sydney Chinatown. Unfortunately it is now closed - a victim of the pandemicThis is the menu :
We had the best dim sum lunches ever. It is not so much a "palace" , it is only an enormous dinner room ; the food is close to authentic. The waitresses btw only spoke cantonese.Chinatown Menu | Jing Fong
Upon entering and ascending the grand escalators, you’ll find a bustling atmosphere embodying all the essential elements of "yum cha" - a traditional dim sum...
Now that I'm a bit older, 8 hrs. in a plane puts me off totally.
I particularly loved going there with a friend, a retired chinese chef, who knew most of the serving staff at that restaurant.
He always requested a table just outside the kitchen so as to get the first pick from the laden trolleys coming out
I could have eaten the duck liver, the smoked duck, the roast duck, and the asparagus fried rice. Would have tried the pickled fennel dish. I would have been down on the desert.
Lotus root and black fungus are both vegetables and don't taste funky at all. The more palatable name for black fungus is woodear and it is commercially cultivated just like regular mushrooms, as is lotus root.
@OzPiper you may be aware that pork small intestines are a tradition African-American "soul" food in the southern USA. I've had them served to me breaded and deep-fried.
A Chinese BBQ shop/restaurant in the Sydney Chinatown used to have fried pigs large intestine (soy braised first)
Nice crispy crunch on the outside but soft inside. One of the “must order” items if it is on.
I haven’t been for a few years, so I’m not sure if it is on the menu still
I have not had chitterlings
Whenever I am in a French Bistrot, traiteur or deli I keep an eye out for andouillettes
Pigs small intestines are a must have in Chinese pigs offal congee (rice porridge)
