Comments for Tripe Soup 2

Comment on Lovin’ lobster land: the Brizzis’ annual pilgrimage to good places to eat. by Melissa

Melissa — Tue, 11 Aug 2009 16:05:35 +0000

Sofia looks as if she is an oysterizer…one of us. What a girl!

It looks as if your trip was a great success. Hope to hear all about it soon…will advise.

Comment on Cooking classes past and future by ibbyskibby

ibbyskibby — Tue, 28 Apr 2009 18:26:12 +0000

Wow, I hadn’t realized you had responded to my comment until just now (I’m still figuring wordpress out). Thanks SO much for the recipe. I’ll try it soon, it seems like a great spring dish!
Sara in Salt Lake City.

Comment on Foot Headed to Mouth, with Wine Glass by Mike

Mike — Mon, 02 Mar 2009 19:14:14 +0000

Just passing by.Btw, you website have great content!

______________________________
Don’t pay for your electricity any longer…
Instead, the power company will pay YOU!

Comment on Cooking classes past and future by Jennifer

Jennifer — Mon, 23 Feb 2009 16:58:14 +0000

Thanks for commenting, ibbyskibby! It’s even tastier than it looks. Here’s the recipe:

Vietnamese Coconut Flan
Banh Gan/Banh Dua Ca Ra Men

This silky, not-too-sweet treat is similar to Spanish and Mexican flans and related to French crème caramel and crème brulee. One of my top favorite desserts, I adore it for its unique texture and contrast of sweet and slightly bitter. Make a day ahead for best flavor. Serves 6.

2/3 cup sugar, divided
3 tablespoons boiling water
1 13.5 ounce can unsweetened coconut milk, well shaken before opening
1 cup whole milk
5 large eggs
½ teaspoon vanilla
Pinch salt
2 tablespoons shredded coconut for garnish (optional)

Preheat oven to 300˚ F. Set aside a 1½ quart soufflé dish.

To form the caramel topping, heat a small heavy saucepan over low heat. Add 1/3 cup of the sugar and stir occasionally. After a few minutes it will begin to get gooey and then form lumps. Watch carefully to keep from burning, watch for the lumps to dissolve and the sugar to turn to brown syrup (this may take 10-15 minutes). Then add water carefully—it will sputter and bubble up—and stir rapidly until the sugar is liquid again, about 2 minutes. Remove from heat and immediately pour into 1½ quart soufflé dish. Tilt to coat bottom and let cool.

In a medium saucepan, heat coconut milk, milk and remaining 1/3 cup sugar over low heat, stirring, until sugar dissolves, about 10 minutes. Let cool.

In a medium mixing bowl place eggs with vanilla and salt. Whisk well until thoroughly blended, add to coconut milk mixture and mix together well. Pour through a sieve into a bowl and then into caramel-coated soufflé dish. Place soufflé dish into a larger pan such as a roasting pan lined with a couple of layers of paper towels. Pour hot water into roasting pan to go about half way up outside of soufflé dish. Place on bottom rack in oven and cook until middle is set, about 1½ to 2 hours.

Remove from oven and let cool on counter in water bath. When cool, cover with plastic wrap and chill overnight. Unmold by running butter knife around edge and placing dinner plate over top of dish. Invert and remove soufflé dish. Caramel coating will be runny. Sprinkle top with optional shredded coconut and serve.

Comment on Cooking classes past and future by ibbyskibby

ibbyskibby — Fri, 20 Feb 2009 19:42:28 +0000

That coconut flan looks to-die-for. Thanks for posting!
Sara

Comment on Just call me “Teach” by George Erdosh

George Erdosh — Sun, 25 Jan 2009 16:19:39 +0000

I also teach food and cooking to groups, both adults and children (9-12). Both are fun a different way. Children are simply not afraid to try anything, they have no preconception of difficulties. But the cleanup work after a hands-on cooking class, particularly baking things, is grueling even when I spread a large plastic tarp on the floor and cover the chairs with garbage bags.

Check out my latest (Nov/08). It’s already getting great reviews:

Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods

On Amazon.

Comment on Fun food game by Jennifer

Jennifer — Thu, 09 Oct 2008 00:44:17 +0000

If you could just get over your aversions to runny eggs, cigars and fat wallets, that’s it, you’re there! Oh, and Pocky. My kids love it but I don’t think it’s worth the finger strain of tearing the paper off the top.

Thanks for posting, Gary. Wasn’t that a fun survey? I think Ken Albala did one on his blog, too.

Comment on Fun food game by Gary Allen

Gary Allen — Wed, 08 Oct 2008 19:49:26 +0000

Really? No Road Kill? (I have eaten venison from a car-killed deer).

The VGT Omnivore’s Hundred:
Here’s my list(s) — I’ve eaten everything except:

2. Nettle tea (I’m ready!)
3. Huevos rancheros (hate runny eggs)
5. Crocodile (unless alligator counts)
32. Clam chowder in a sourdough bowl (seems like a pointless gimmick)
36. Cognac with a fat cigar (don’t smoke)
43. Phaal (I’m ready!)
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu (I’m ready!)
53. Abalone (I’m ready!)
63. Kaolin (I’m ready!)
65. Durian (I’m ready!)
73. Louche absinthe (do other absinthes count?)
82. Eggs Benedict (hate runny eggs)
83. Pocky (not too excited about this)
84. Tasting menu at a three-Michelin-star restaurant (I’m ready — you buying?)
89. Horse (I’m ready!)
90. Criollo chocolate (I’m ready!)
100. Snake (I’m ready!)

Comment on For those up to a great challenge by Cheryl

Cheryl — Thu, 12 Jun 2008 17:59:04 +0000

Jennifer, this literally made my day. I was feeling a little down, clicked over to your blog, clicked over to the epicurious recipe, and gained a newfound appreciation for the sense of humor of my fellow food-lovers.

This comment was my favorite: “Bastards! You’ve stolen my grandmother’s recipe!”

A good belly laugh. Thank you.

Comment on Oh, fiddle-dee-dee (heads), said Scarlett by Jennifer

Jennifer — Fri, 16 May 2008 17:24:50 +0000

Thanks, Cheryl, for pointing that out. I didn’t realize that. I googled that issue and found several sources saying fiddleheads can cause GI distress if not boiled for 15 minutes, which of course is too long to cook the tender greens. Come to think of it, this last batch does not seem to have agreed with me entirely. I’m going to go amend my post!