Foodies BS Thread.

Dayum! You sure know how to please your tummy . Only surprise I have is the last plate of “nem chua” (which is one kind of fermented beef).

 

Just going to share this recipe I just found, since my eyes widened with the thought of "Why did I never think of that?"

https://www.thekitchn.com/recipe-baked-potato-shakshuka-226864

 

My wife made me make more egg roll in a bowl.



She wanted me to double the amount of coleslaw so I used a 1.5 pound package of ground turkey to help offset the extra roughage.

 

Fudge striped s'mores

 

So, I hit up TET… I ate a lot… Things were delicious!
i brought home a lot too! (Photos later).
I go early, to avoid the crowds, but it’s raucous with 80s hair rock later.



























…

 

Authentic… I LOVE the CARI DE

 

What is in it? I only know Japanese and Chinese. Looks awesome and thanks for the pictures!!

 

Vietnamese curry goat… potato, carrot, goat, lemongrass, etc. plenty of banh mi bread on the side.
The other dishes are roasted veal, duck blood pizza, and boiled goat.

 

Eggrolls, fried bananas, Vietnamese sausage and Vietnamese donuts…

 

You had me at goat curry!! Wowser

 

Curry goat is a staple in Jamaica. I lived there for much of the '90s. Every street party/dance has curry goat and white rice but they only eat the rams because you never know if the farmer has been with the goats. They'll hang the balls in a tree somewhere near where they sell the food.

They will also have a big pot of goats head soup onion as Mannish Water.

 

This was one paragraph with about 18 left turns.

 

Curry, is one of those spices that lives in the undercurrent of every nations cuisine. The difference is often the forwardness and heat associated. Jamaican curry goat is delicious as well. Similarly, it’s not overtly spicy. Somewhere I have a US chicken curry that’s pretty delicious without being overpowering. It uses cardamom, often found in some Indian versions.

 

Yeah. I'm sticking with Indian or Viet goat curry!!!

 

This a Jamaican plate… (mine)

 

LOL, typed on my phone and spellcheck took over

 

Most cuisines known for heat will have the dish slightly spicy and them have a small dish of a condiment that will melt stainless that you can add as little or a lot as you wish.

 

Had a bunch of onions so made french onion soup.

 

getting ready to simmer for a couple of hours