Cooking Question?

Correspondent:: König Prüße, GfbAEV
Date: Sat, 26 Feb 2005 18:42:32 GMT

--------
I want to try some Fennel Recipes,
what's a good thing for fennel?
You know, the whole plant,
not just the spice seeds--

Five Spice Powder Recipe

Ingredients
2 Tbsp black peppercorns
3 star anise
2 tsp fennel seeds
Two 3-inch cinnamon sticks, broken into small pieces
6 whole cloves

Instructions
Dry-roast the peppercorns in a small skillet over medium heat,
sliding the skillet back and forth over the burner to prevent burning,
until they exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl
and set aside to cool. Repeat the process, one at a time, with the
remaining ingredients.

Put all the ingredients into a spice grinder and grind to a fine powder.
Let the powder stand in the machine for a minute before transferring
it to a glass jar with a tight-fitting lid. It will keep in the pantry for up to a month.

Yield: about 1/4 cup

Correspondent:: John Starrett
Date: Sat, 26 Feb 2005 12:30:27 -0700

--------
König Prüße wrote:

> I want to try some Fennel Recipes,
> what's a good thing for fennel?
> You know, the whole plant,
> not just the spice seeds--

One of my favoites is a fennel and red pepper salad. Slice fennel stems
and slice rings of red bells, arrange on a platter, sprinkle a *little*
salt, then top with shaved Italian hard cheese, like Parmesan or asiago,
then drizzle with good x-virgin 1st cold pressed olive oil.

Another good thing for fennel is an antipasto plate:

roasted red, yellow and green peppers soaked in oil
fresh fennel slices
roasted almonds
peccorino, romano, parmesan, asiago slivers
capers

John Starrett

Correspondent:: König Prüße, GfbAEV
Date: Sat, 26 Feb 2005 20:14:36 GMT

--------
John Starrett wrote:

>König Prüße wrote:
>
>> I want to try some Fennel Recipes,
>> what's a good thing for fennel?
>> You know, the whole plant,
>> not just the spice seeds--
>
>One of my favoites is a fennel and red pepper salad. Slice fennel stems
>and slice rings of red bells, arrange on a platter, sprinkle a *little*
>salt, then top with shaved Italian hard cheese, like Parmesan or asiago,
>then drizzle with good x-virgin 1st cold pressed olive oil.
>
>Another good thing for fennel is an antipasto plate:
>
>roasted red, yellow and green peppers soaked in oil
>fresh fennel slices
>roasted almonds
>peccorino, romano, parmesan, asiago slivers
>capers
>
>John Starrett
>

Thanks--sound like good recipes, so I can enjoy the fennel
without it getting lost in too much other stuff.

Correspondent:: John Starrett
Date: Mon, 28 Feb 2005 17:23:16 -0700

--------
John Starrett wrote:

> König Prüße wrote:
>
>> I want to try some Fennel Recipes,
>> what's a good thing for fennel?
>> You know, the whole plant,
>> not just the spice seeds--
>
>
> One of my favoites is a fennel and red pepper salad. Slice fennel stems
> and slice rings of red bells, arrange on a platter, sprinkle a *little*
> salt, then top with shaved Italian hard cheese, like Parmesan or asiago,
> then drizzle with good x-virgin 1st cold pressed olive oil.
>
> Another good thing for fennel is an antipasto plate:
>
> roasted red, yellow and green peppers soaked in oil
> fresh fennel slices
> roasted almonds
> peccorino, romano, parmesan, asiago slivers
> capers

Oh, and olives! How could I forget the olives?

JS

Correspondent:: König Prüße, GfbAEV
Date: Tue, 01 Mar 2005 00:48:03 GMT

--------
John Starrett wrote:

>John Starrett wrote:
>
>> König Prüße wrote:
>>
>>> I want to try some Fennel Recipes,
>>> what's a good thing for fennel?
>>> You know, the whole plant,
>>> not just the spice seeds--
>>
>>
>> One of my favoites is a fennel and red pepper salad. Slice fennel stems
>> and slice rings of red bells, arrange on a platter, sprinkle a *little*
>> salt, then top with shaved Italian hard cheese, like Parmesan or asiago,
>> then drizzle with good x-virgin 1st cold pressed olive oil.
>>
>> Another good thing for fennel is an antipasto plate:
>>
>> roasted red, yellow and green peppers soaked in oil
>> fresh fennel slices
>> roasted almonds
>> peccorino, romano, parmesan, asiago slivers
>> capers
>
>Oh, and olives! How could I forget the olives?
>
>JS

Hey! That's automatic! for anitpasto, anyway.
Mebbe a couple of pepperoncinis!

I've already added the olives and past the recipe on!

Thanks! Tastey!

Correspondent:: König Prüße, GfbAEV
Date: Tue, 01 Mar 2005 00:48:57 GMT

Correspondent:: Artemia Salina
Date: Sun, 27 Feb 2005 04:12:29 -0500

--------
On Sat, 26 Feb 2005 18:42:32 +0000, König Prüße, GfbAEV wrote:

> I want to try some Fennel Recipes,
> what's a good thing for fennel?
> You know, the whole plant,
> not just the spice seeds--

I can't remember if it was fennel or anise that is said
to have grown wild in the streets of ancient Rome. I'm
pretty sure it was fennel. If so, you may want to hunt
for an old Roman recipe archive; whichever spice it was,
it was used quite often back then (probably how it began
growing wild in the streets).

--
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0:-) Artemia Salina (-:0
0:-) Surrounded by Angels (-:0
0:-) 0:-) 0:-) 0:-) (-:0 (-:0 (-:0 (-:0

Correspondent:: König Prüße, GfbAEV
Date: Sun, 27 Feb 2005 10:39:15 GMT

--------
Artemia Salina wrote:

>On Sat, 26 Feb 2005 18:42:32 +0000, König Prüße, GfbAEV wrote:
>
>> I want to try some Fennel Recipes,
>> what's a good thing for fennel?
>> You know, the whole plant,
>> not just the spice seeds--
>
>I can't remember if it was fennel or anise that is said
>to have grown wild in the streets of ancient Rome. I'm
>pretty sure it was fennel. If so, you may want to hunt
>for an old Roman recipe archive; whichever spice it was,
>it was used quite often back then (probably how it began
>growing wild in the streets).
>
>--

The Italian immigrants planted fennel in garden plots
in San Francisco, and for a long time it seemed like
every vacant lot in the city was solid fennel!

There's a bocce ball court where the old paisanos
plant those nice sort of oblong tomatoes and some
herbs.

http://www.hort.purdue.edu/newcrop/NewCropsNews/93-3-1/fennel.html

Golden Fried Fennel, or Pisci di Terra:
This is a Sicilian recipe; the name, land fish,
derives from the fact that one could mistake
the fried fennel for fried mullet.
http://italianfood.about.com/od/finocchiobulbfennel/r/blr0648.htm

Correspondent:: "shazbot667"
Date: Sun, 27 Feb 2005 08:06:40 -0500

--------
; "GfbAEV" wrote in message
news:sq3Ud.287469$w62.46752@bgtnsc05-news.ops.worldnet.att.net...
> I want to try some Fennel Recipes,
> what's a good thing for fennel?
> You know, the whole plant,
> not just the spice seeds--
>

After checking one of the links, I see star anise = fennel. Do you like pho?
Having just moved out of the traffic infested yuppidom of Northern Virginia
a few months ago (for redneck & moron infested Richmond, VA), I know there's
shitloads of places to get excellent pho up there. However, if you ever get
the hankering to make it yourself, here's an *ok* recipe I've tried. NOT FOR
THE FAINT OF HEART! Making Pho can be a real bitch if you're not handy in a
kitchen.

Pho

INGREDIENTS:

Broth:
5# Beef Ox Tails*
2# Short rib plate, short ribs or boneless short ribs
2 large onions, unpeeled, halved & each studded with 6 whole cloves
3 medium shallots, unpeeled
4 Medium parsnips, cut into 2"-3" pieces*
2 ounces fresh ginger, unpeeled
8 stalks Star Anise*
3 Sticks cinnamon
1/2 cup Nuoc Mam (Vietnamese fish sauce)*
2 tsp Salt

Garnish
2 Scallions, very thinly sliced
2 tbsp shredded (finely sliced) coriander (cilantro)
1 medium onion, slice paper thin (or equivalent shallots)
1# Vietnamese Banh Pho (dried rice sticks)*
1# sirloin/brisket/eye of round (whatever you like)

Accompaniments:
2 cups fresh bean sprouts (mung sprouts)
2 fresh jalapenos, thinly sliced
2 limes, cut into 1/8 wedges
1 bunch fresh Asian/Thai basil (NOT sweet basil)*
1 bunch dandelion leaves*
1 bottle Sriracha Hot chilli sauce (aka Tuong ?t Sriracha sauce)*
1 bottle Hoisin Sauce (get the bottled kind, as the canned/jar varieties are
way too thick)

* These items are often not available at "western" groceries; but I think
you've found a local Asian market, probably Han Ah Reum/Super-H Mart, which
definitely has all these ingredients (and many more). Also, when choosing
meat, do not worry about the amount of fat on the beef ox tails or the short
ribs, as all of this will be skimmed away while cooking the broth.

Being a very broke college student that's utterly addicted to pho, it became
necessary for me to scour the web in hopes of finding a recipe that would
come anywhere remotely close to the incredible quality of several Pho houses
I've was so damn lucky to live close too. After much trial and error, and
many huge pots of edible, but not as appetizing pho, I finally fine tuned
the above recipe to my liking. Hope you enjoy it as much as I do!

A couple things to keep in mind, the beef stock is made in *very* large
quantities, enough for at least 8 servings, if not more, and is meant to
have ample leftovers to be frozen or refrigerated for later meals. To get
the beef cut into the necessary paper thin slices, you will need just barely
freeze the meat 30 minutes or so before slicing. Then it will be just firm
enough so that with a good, sharp chef knife, one can easily be slice the
meat paper thin. Make sure the slices are no thicker than 1/16th of an inch,
so as to ensure the broth will fully cook it. Finally, some Asian markets
offer sirloin/eye of round sliced paper thin, which is a huge time saver,
but vastly more expensive than doing it yourself. Anyhow, on to how to cook
it! J

The night before, clean the ox tails under cold, running water, then place
in a pot with enough water to cover and soak overnight in the refrigerator.
The next day, place the ox tails & short ribs in a large stockpot, add water
to cover and bring to a boil. Boil for 10 minutes. Drain. Rinse pot, bones,
ox tails and short ribs. Return all bones, ox tails and short ribs to the
pot, add 6-8 quarts of water (to cover & then some), then bring to a boil.
As foam& fat rises, skim the surface with a strainer to remove all of the
foam and fat. Occasionally stir the pot, making sure any bones at the bottom
get moved around, as this helps free the impurities. Continue skimming until
the foam ceases to rise. Add 3 more quarts of water and bring to a boil.
Skim off all the residue that forms on the top. Once done, turn the heat to
low and simmer.

Take the clove-studded onions, shallots and ginger and char them, either
directly over a gas burner or under the broiler, until they release their
fragrant odors. Tie the charred vegetables, the cinnamon sticks and the star
anise in a double thickness of dampened cheesecloth. Add the spice bag,
parsnips and salt to the simmering broth. Simmer for 1 hour.

After simmering for an hour, carefully remove the short rib plates.
Carefully pull the meat away from the bones. Reserve the meat and return the
bones to the pot. Simmer the broth, uncovered, for 4 to 5 hours. Keep an
eye on it; as the liquid boils away, add enough fresh water to cover the
bones.

Meanwhile, slice the beef sirloin and the reserved short rib meat against
the grain into paper-thin slices, each slice roughly 2 by 2-inches in size
and no thicker than 1/16th of an inch. Set aside. (Prior to serving, make
sure there's enough time to allow the meat to completely thaw. Once thawed,
leave out at room temperature for at least 30 minutes to ensure meat isn't
overly cold). Soak the rice sticks in warm water for 30 minutes then drain
and set aside. Combine scallions, coriander (Cilantro) and sliced
onion/shallots in small bowl.

Once broth is ready, remove from heat, discard spice bag and all bones.
Strain broth & vegetables through a colander lined with a double layer of
damp cheesecloth into a clean pot. If impurities are still visible, strain
broth for a second time as before, using fresh cheesecloth and perhaps even
a single paper drip coffee filter (using the latter adds to the time but
ensures everything gets caught). Once completely strained, return broth to
stove, add fish sauce, bring to a boil and then reduce heat to simmer.

In another pot, bring 4-6 quarts of water to a boil. Drain soaking rice
sticks, then drop in the boiling water. Return to boil then drain
immediately. Divide noodles among 4 large soup bowls. Bring the broth to a
rolling boil. As your waiting for the broth to boil, top the noodles with
the sliced meats. Once the broth is at a rolling boil, ladle the broth
directly over the meat in each bowl, the boiling broth will cook the raw
beef instantly. Garnish with the scallion mixture and some freshly ground
black pepper.

Serve with the accompaniments on the side. Typically the sprouts, chilli
peppers, mint, basil & limes are all on a single large plate placed
centrally along with the sriracha & hoisin sauces, allowing each diner to
add these ingredients as desired.

Note that the broth should yield at least 8 quart sized servings, if not
more. Simply double the garnish & accompaniments if more servings are
needed. Do note that this recipe is rather labor and pot intensive; I
recommend you have at least one 10 qt pots and one 15 qt stock pot on hand;
with two of each being optimum.

Correspondent:: König Prüße, GfbAEV
Date: Sun, 27 Feb 2005 14:47:27 GMT

--------
>; "GfbAEV" wrote in message
>news:sq3Ud.287469$w62.46752@bgtnsc05-news.ops.worldnet.att.net...
>> I want to try some Fennel Recipes,
>> what's a good thing for fennel?
>> You know, the whole plant,
>> not just the spice seeds--
>>
>
>After checking one of the links, I see star anise = fennel. Do you like pho?
>Having just moved out of the traffic infested yuppidom of Northern Virginia
>a few months ago (for redneck & moron infested Richmond, VA), I know there's
>shitloads of places to get excellent pho up there. However, if you ever get
>the hankering to make it yourself, here's an *ok* recipe I've tried. NOT FOR
>THE FAINT OF HEART! Making Pho can be a real bitch if you're not handy in a
>kitchen.
>
>Pho
>
>INGREDIENTS:

Yeah, sounds good! I like ox tail soup a lot, and the Super H Market
has lots of ox tail--

I cook Viet Namese pork roast sometimes that uses a whole star anise
and garlic.

I've found that the Mexican store is the cheapest place to get cheap
star anise.

But the kind of fennel that I'm experimenting with now is
the bulb fennel that looks like a squat celery!

There's a recipe for shaved fennel and blood oranges
with pomegranate

Yeah, there are several Korean restaurants around that have
bbq, but if you could recommend one for Pho in NoVa where
it is? That recipe sounds good and also like it would require
some prep time, so please tell me where you've had good pho,
I don't want to get any faux pho!!!

Come Spring, I'm going to get one of those clay tandoori-style
cookers, they're cheaper than a new Weber, and look sort of artful.

Correspondent:: "shazbot667"
Date: Sun, 27 Feb 2005 10:57:21 -0500

--------
> >INGREDIENTS:
>
>
> Yeah, sounds good! I like ox tail soup a lot, and the Super H Market
> has lots of ox tail--

They spoiled me rotten with their prices. Well, at least the Fairfax store
(I don't know about the others). Quite the shock for me when I moved down
here, where I seem to be paying twice as much for inferior produce and
equivalent meat.

> I cook Viet Namese pork roast sometimes that uses a whole star anise
> and garlic.
>
> I've found that the Mexican store is the cheapest place to get cheap
> star anise.
>
> But the kind of fennel that I'm experimenting with now is
> the bulb fennel that looks like a squat celery!

I think that was the same anise/fennel I used, as it you described it to a
tee. Except instead of leaves (like celery) it looked like dill, with those
fine tendrils.

> There's a recipe for shaved fennel and blood oranges
> with pomegranate
>
> Yeah, there are several Korean restaurants around that have
> bbq, but if you could recommend one for Pho in NoVa where
> it is? That recipe sounds good and also like it would require
> some prep time, so please tell me where you've had good pho,
> I don't want to get any faux pho!!!

Yep, unfortunately pho takes quite a bit of prep time. Thank "Bob" I've
found a place down here with excellent pho. And don't you worry, as you are
very much in luck: NoVA has a huge Vietnamese population, and with it, many,
many excellent pho joints. My personal favorite is Viet Square, a hole in
the wall located in a Falls Church stripmall on Annandale Rd, sandwiched
between Lee Highway & Hillwood Ave. Typical mom & pop kind of place with a
full menu. The goi cuon (rice paper summer rolls) is out of this world, not
to mention the pho. Also try the sinh to, which is a Vietnamese shake made
of jackfruit, milk & ice. Yummy!

Other places of interest:
Viet House - When I lived in Fairfax, this is the place I went to at least
once a month if not weekly. Located in a strip mall on the corner of
Jermantown road and Rt 29, they've got a appetizers & a few odds and ends
but the pho is the draw. Excellent. They also opened a location in
"Alexandria", down Route 1, about 2 miles south of the Beltway. It's in
their own building in the same shopping center as a Staples and Fast Eddies
Billiards. However, I've never been to that location, but I presume the
recipies (and hopefully the cooking) is the same.

Pho 75, also in Falls Church, off Rt. 50 by Loewmans Plaza. IIRC, this place
is just pho & drinks, but it's damn good. I believe there are several other
places owned by the same family (and with same recipies), with the one other
location I know of being in Arlington, up Wilson Ave, just outside of Roslyn
in a strip mall on the right (I think it's called Pho 75 too, or similar).
Great pho.

If these aint in yer neck of the woods, I also found another pho place in
Springfield, but damn if I can't remeber the name of the joint. It's in the
south east corner of a big strip mall off Franconia/Old Keene Mill road,
just west of the 95/395/495 clusterfuck they call the mixing bowl. In fact,
you drive right by the place if you take whatever road that is that gets you
to Backlick from Franconia/Old Keene Mill. Great pho there too, limited
menu.

Finally, there's also "Little Saigon", which is at Seven Corners, where
Route 50, Route 7, Hillside Ave and Wilson Ave all meet up. If you get on
Wilson Ave there, you can't miss the place with it's traditional Vietnamese
architechture. That said, I've driven past the place many a time, but I've
never eaten anywhere in there, though my guess is you can't go wrong there.

And those are just the pho/Viet kitchens I know of! What NoVA lacks in
5-star culinary excellence, they more than make up for it with high-quality
ethnic flavors. Anyhow, that aught to get you (and anyone else that lives up
there) off to a good start. Enjoy!

Shazbot!

Correspondent:: König Prüße, GfbAEV
Date: Sun, 27 Feb 2005 16:10:26 GMT

--------
"shazbot667" wrote:

>They spoiled me rotten with their prices. Well, at least the Fairfax store
>(I don't know about the others). Quite the shock for me when I moved down
>here, where I seem to be paying twice as much for inferior produce and
>equivalent meat.

Yeah, the one across from Pope Whozzis High School

>
>> I cook Viet Namese pork roast sometimes that uses a whole star anise
>> and garlic.
>>
>> I've found that the Mexican store is the cheapest place to get cheap
>> star anise.
>>
>> But the kind of fennel that I'm experimenting with now is
>> the bulb fennel that looks like a squat celery!
>
>I think that was the same anise/fennel I used, as it you described it to a
>tee. Except instead of leaves (like celery) it looked like dill, with those
>fine tendrils.
>

Yeah, that's the beast! Tendrils! like fern, almost

>> There's a recipe for shaved fennel and blood oranges
>> with pomegranate
>>
>> Yeah, there are several Korean restaurants around that have
>> bbq, but if you could recommend one for Pho in NoVa where
>> it is? That recipe sounds good and also like it would require
>> some prep time, so please tell me where you've had good pho,
>> I don't want to get any faux pho!!!
>
>Yep, unfortunately pho takes quite a bit of prep time. Thank "Bob" I've
>found a place down here with excellent pho. And don't you worry, as you are
>very much in luck: NoVA has a huge Vietnamese population, and with it, many,
>many excellent pho joints. My personal favorite is Viet Square, a hole in
>the wall located in a Falls Church stripmall on Annandale Rd, sandwiched
>between Lee Highway & Hillwood Ave. Typical mom & pop kind of place with a
>full menu. The goi cuon (rice paper summer rolls) is out of this world, not
>to mention the pho. Also try the sinh to, which is a Vietnamese shake made
>of jackfruit, milk & ice. Yummy!
>
>Other places of interest:
>Viet House - When I lived in Fairfax, this is the place I went to at least
>once a month if not weekly. Located in a strip mall on the corner of
>Jermantown road and Rt 29, they've got a appetizers & a few odds and ends
>but the pho is the draw. Excellent. They also opened a location in
>"Alexandria", down Route 1, about 2 miles south of the Beltway. It's in
>their own building in the same shopping center as a Staples and Fast Eddies
>Billiards. However, I've never been to that location, but I presume the
>recipies (and hopefully the cooking) is the same.
>
>Pho 75, also in Falls Church, off Rt. 50 by Loewmans Plaza. IIRC, this place
>is just pho & drinks, but it's damn good. I believe there are several other
>places owned by the same family (and with same recipies), with the one other
>location I know of being in Arlington, up Wilson Ave, just outside of Roslyn
>in a strip mall on the right (I think it's called Pho 75 too, or similar).
>Great pho.
>
>If these aint in yer neck of the woods, I also found another pho place in
>Springfield, but damn if I can't remeber the name of the joint. It's in the
>south east corner of a big strip mall off Franconia/Old Keene Mill road,
>just west of the 95/395/495 clusterfuck they call the mixing bowl. In fact,
>you drive right by the place if you take whatever road that is that gets you
>to Backlick from Franconia/Old Keene Mill. Great pho there too, limited
>menu.
>
>Finally, there's also "Little Saigon", which is at Seven Corners, where
>Route 50, Route 7, Hillside Ave and Wilson Ave all meet up. If you get on
>Wilson Ave there, you can't miss the place with it's traditional Vietnamese
>architechture. That said, I've driven past the place many a time, but I've
>never eaten anywhere in there, though my guess is you can't go wrong there.
>
>And those are just the pho/Viet kitchens I know of! What NoVA lacks in
>5-star culinary excellence, they more than make up for it with high-quality
>ethnic flavors. Anyhow, that aught to get you (and anyone else that lives up
>there) off to a good start. Enjoy!
>
>Shazbot!
>
>

I think that I've been to all of those places,
but I usually just get spring rolls and really hot hot soup.

I think that I had Pho one time at the place on Lee Hiway
near the MacGruder's Mkt.

At the place near 7-Corners on Wilson, I got some coffee
that I think was Cafe de Monde, and very sweet cream
on the bottom, they somehow float the hot black coffee
on top of the cream

Not far from the Viet House, there's a store I want to try
"Indian Music&Spices"

Yeah, they are finally getting some good stores and restaurants
around here, and I couldn't live without Super H Mkt!
I've never seen so many kinds of miso in one place.
And coconuts "2 for .99" and Thai baby coconuts.
Good seafood section, too

Correspondent:: "shazbot667"
Date: Sun, 27 Feb 2005 17:12:01 -0500

--------

> I think that I've been to all of those places,
> but I usually just get spring rolls and really hot hot soup.
>
> I think that I had Pho one time at the place on Lee Hiway
> near the MacGruder's Mkt.

Hmmm... If you follow the road that MacGruders is on and go across Rt 50,
Pho 75 (or whatever the hell it's called) should be there on yer left.

> At the place near 7-Corners on Wilson, I got some coffee
> that I think was Cafe de Monde, and very sweet cream
> on the bottom, they somehow float the hot black coffee
> on top of the cream

Oh yeah! Vietnamese coffee! That stuff is the bomb! IIRC, it's Vietnamese
espresso on top of condensed milk. Great stuff! Had a cup today even... with
some Pho Bo Vien and goi cuon rolls and the only good pho place I've found
here in Richmond: Vietnam 1 BBQ

One last place I forgot to mention was Nam Viet. They have a couple
locations, one in Arlington, in Clarendon, a block off Wilson on a street I
can't remember. The other location is in NW DC, on Connecticut Ave, almost
right across the Uptown Theater (which, btw, is the best screen in the city,
all 70 FEET of it wide! Mezziane level, center front row is the best seat in
the house). Back to Nam Viet: not great pho, but great everything else.
Their Lemongrass Beef is excellent as is their Vietnamese Steak. Great
entrees & service is excellent.

> Not far from the Viet House, there's a store I want to try
> "Indian Music&Spices"
>
> Yeah, they are finally getting some good stores and restaurants
> around here, and I couldn't live without Super H Mkt!
> I've never seen so many kinds of miso in one place.
> And coconuts "2 for .99" and Thai baby coconuts.
> Good seafood section, too

Yep, that place is incredible. Fresh, LIVE tilapia! flounder! LIVE! They're
great! I just wish they had crawfish, though it's a bit much to expect 'em
outside gulf states much less way up here. Here in Richmond I'm stuck with
Ukrops, an overpriced whole foods wannabe market that sucks run by
right-wing pigeons from outer space and Kroger. Meh. Worse, the one asian
market I found seems... questionable. Too many years in commercial kitchens
has made me damn picky about my produce. Super H, how I miss thee!

My other fave Asian cuisine is Thai. If you're ever in Falls Church or
Tyson's, hit Thai Pilin. They knock the socks off most of the regions Thai
places and aren't overly sweet & 'mercanized like Tara Thai & others. I hear
Dungrats is good too, though some say they've let their success go to their
head.

Can you tell I like to eat? Well, more than the average ape at least? Enjoy!

Shazbot!

Correspondent:: König Prüße, GfbAEV
Date: Mon, 28 Feb 2005 00:34:16 GMT

--------
"shazbot667" wrote:

>Yep, that place is incredible. Fresh, LIVE tilapia! flounder! LIVE! They're
>great! I just wish they had crawfish, though it's a bit much to expect 'em
>outside gulf states much less way up here. Here in Richmond I'm stuck with
>Ukrops, an overpriced whole foods wannabe market that sucks run by
>right-wing pigeons from outer space and Kroger. Meh. Worse, the one asian
>market I found seems... questionable. Too many years in commercial kitchens
>has made me damn picky about my produce. Super H, how I miss thee!
>
>My other fave Asian cuisine is Thai. If you're ever in Falls Church or
>Tyson's, hit Thai Pilin. They knock the socks off most of the regions Thai
>places and aren't overly sweet & 'mercanized like Tara Thai & others. I hear
>Dungrats is good too, though some say they've let their success go to their
>head.
>
>Can you tell I like to eat? Well, more than the average ape at least? Enjoy!
>
>Shazbot!
>
>

I went to VCU one year long ago, and just a couple of years back
worked down there at one outpost of an architecture and engineering
company. We had one project east of Richmond a bit and stayed out
around the Byrd Airport. There's a walking bridge to the Belle Island
Marina that I did, Belle Island was a cannon factory during the Civil War.

There was a really weird shop right on Broad St. half a block or so
from the main intersection, they sold barber supplies and half the shop
was stuff like incense, powdered dove's blood, dried newts, roots and
herbs. It's the only place around that I know of they have River Jordan
Frankincense & Myrrh, the myrrh pops and flashes sparks when you
burn it, pyrotechnic incense.
Dragon's Blood-
http://www.mysticalstation.com/incense/River_Jordan_Powder_Incense_page.htm

There was an old deli two blocks toward VCU off Broad that had
Polaroid pics of famous people who'd come there, Elizabeth Taylor
like their sadwiches!

I liked living in the Fan District! It was fun!

There's sturgeon in the James River...big ones!

There's an 8-day Batteau Festival with a week-long ride
down the river from Lynchburg to Richmond, they have
a game bbq at the end of it. That's how they used to get
the tobacco from Lynchburg to Richmond.
http://www.batteaufestival.com/river/