I'd like to open a multi-ethnic noodle bar and was interested to see what
readers would think of as the finest and ubiquitous noodles from asia?

ukwill wrote:

> I'd like to open a multi-ethnic noodle bar and was interested to see what
> readers would think of as the finest and ubiquitous noodles from asia?

Depends on the dish really.. You need them all is my answer.

--
Dan

What would be your top three dishes, Dan?

ukwill wrote:

> What would be your top three dishes, Dan?

Beef pho, noodles and peking sauce, and cowe soey.

--
Dan

On Thu, 06 May 2004 15:21:11 -0400, "ukwill"
> wrote:

>I'd like to open a multi-ethnic noodle bar and was interested to see what
>readers would think of as the finest and ubiquitous noodles from asia?

A nice greasy, chewy chow fun (made with *fresh* rice noodles,
never dry). Even the simplest veggie chow fun (green onions and
cabbage and a sate/black bean sauce) can be very satisfying.

-sw

Salut/Hi ukwill,

le/on Thu, 06 May 2004 15:21:11 -0400, tu disais/you said:-

>I'd like to open a multi-ethnic noodle bar and was interested to see what
>readers would think of as the finest and ubiquitous noodles from asia?

Laksa Lemak
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Steve Wertz > wrote:
> On Thu, 06 May 2004 15:21:11 -0400, "ukwill"
> > wrote:
>
> >I'd like to open a multi-ethnic noodle bar and was interested to see
> >what readers would think of as the finest and ubiquitous noodles from
> >asia?
>
> A nice greasy, chewy chow fun (made with *fresh* rice noodles,
> never dry). Even the simplest veggie chow fun (green onions and
> cabbage and a sate/black bean sauce) can be very satisfying.
>
And rice soup (Thai - cao tom) with pork, shrimp or chicken, and a spice
tray on the side. Very popular with the Asian late-night crowd in
Hollyweird anyhow (me and my kids, too). I like Singha with it.

--
Intuitive insights from Nick, Sin verguenza in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!

On 07 May 2004 01:34:26 GMT, wrote:

>And rice soup (Thai - cao tom) with pork, shrimp or chicken, and a spice
>tray on the side. Very popular with the Asian late-night crowd in
>Hollyweird anyhow (me and my kids, too). I like Singha with it.

For a malt liquor, I could never catch a buzz off of Singha. It
taste good - nice and string, but it just doesn't absorb for me,
or sumptin. I sure wish I could get come Crazy Horse.

Wonmdering what ever happened to it, it seems they got sued by the
Indians and had to take it off the market:

"The settlement agreement provides for a public apology and
acknowledgment of the Estate's right to protect the name of Crazy
Horse, and for delivery of culturally appropriate damages-seven
race horses and thirty-two Pendleton blanket, braids of tobacco
and sweet grass, in compensation for this insult and defamation to
the spirit of Crazy Horse."

Sweet grass? No bongs to go with it?

-sw





-sw

ukwill wrote:
> I'd like to open a multi-ethnic noodle bar and was interested to see what
> readers would think of as the finest and ubiquitous noodles from asia?

Char Kway Teow
Assam Laksa
Wan Tan Mee

Pho Dac Biet
Bun Cha Gia
Bun Rieu

Ramen
Udon
Soba

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

Steve Wertz wrote:

> On 07 May 2004 01:34:26 GMT, wrote:
>
>
>>And rice soup (Thai - cao tom) with pork, shrimp or chicken, and a spice
>>tray on the side. Very popular with the Asian late-night crowd in
>>Hollyweird anyhow (me and my kids, too). I like Singha with it.
>>
>
> For a malt liquor, I could never catch a buzz off of Singha. It
> taste good - nice and string, but it just doesn't absorb for me,
> or sumptin. I sure wish I could get come Crazy Horse.


How many have you had at one time?


> Wonmdering what ever happened to it, it seems they got sued by the
> Indians and had to take it off the market:
>
> "The settlement agreement provides for a public apology and
> acknowledgment of the Estate's right to protect the name of Crazy
> Horse, and for delivery of culturally appropriate damages-seven
> race horses and thirty-two Pendleton blanket, braids of tobacco
> and sweet grass, in compensation for this insult and defamation to
> the spirit of Crazy Horse."


Just goes to show, what goes around comes around.


> Sweet grass? No bongs to go with it?

Some info about sweetgrass.. Maybe she should have given bongs or pipes.

http://www.bga.com/~pixel/fun/sweetgrass.html

--
Dan

"Steve Wertz" > wrote
> I sure wish I could get come Crazy Horse.
>
> Wonmdering what ever happened to it, it seems they got sued by the
> Indians and had to take it off the market:
>
> "The settlement agreement provides for a public apology and
> acknowledgment of the Estate's right to protect the name of Crazy
> Horse, and for delivery of culturally appropriate damages-seven
> race horses and thirty-two Pendleton blanket, braids of tobacco
> and sweet grass, in compensation for this insult and defamation to
> the spirit of Crazy Horse."
>
> Sweet grass? No bongs to go with it?

Sweet grass is merely an aromatic grass. It can be used as is, braided,etc
as a sort of popouri (?sp). Can be used in basketry. Sometimes as a
medicinal 'tea'. Sometimes burned as incense or smudge, sometimes
ceremonially. Seldom smoked (and then as added flavor/scent to tobacco),
and no hallucinogenic properties or nuttin like that.

Here's a botanical (albeit kinda hippie-dippie) site on sweet grass
http://www.bga.com/~pixel/fun/sweetgrass.html
and another
http://www.sacredpath.org/html/events/sweetgrass.htm

Here are a few more sites:
http://plants.usda.gov/plantguide/pdf/pg_hiod.pdf
http://www.batnet.com/rwc-seed/sweetgrass.html
http://indianheadfirstnations.150m.c...ssceremony.htm

As to the Crazy Horse malt issue:
This choice of name was about as sensitive as a line of "Pope John Paul II"
cialis-and-condom weekend packages would be. The sad part was that the
Arizona Iced Tea people, who marketed the stuff, hadn't a clue how insulting
it was to everything Crazy Horse stood for, and didn't care when they did
know. And that they aren't the only ones.

I'm sure you'll find a substitute, or at least have fun trying :-).

On Fri, 7 May 2004 18:34:30 -0400, "ggull" >
wrote:

>As to the Crazy Horse malt issue:
>This choice of name was about as sensitive as a line of "Pope John Paul II"
>cialis-and-condom weekend packages would be. The sad part was that the
>Arizona Iced Tea people, who marketed the stuff, hadn't a clue how insulting
>it was to everything Crazy Horse stood for, and didn't care when they did
>know. And that they aren't the only ones.

That was the first I'd heard of it when Ilooked it up last night.
I wasn't disrespecting Crazy Horse, just the value of the
settlement ;-)

I didn't know it was the Arizona Iced Teaa people, but now that
you mention it the bottles were shaped the same - just bigger.

>I'm sure you'll find a substitute, or at least have fun trying :-).

211 Steel Reserve

http://40ouncebeer.com/40/211b40.html

Don't forget to read the fine print. Heh.

ObAsianFood: Lemongrass beef for lunch and dinner yesterday.
Sliced skirt steak, green onions, mushrooms, tons of chopped
lemongrass and ginger, black bean garlic paste and oyster sauce
over rice noodles.

-sw

On Thu, 06 May 2004 15:21:11 -0400, "ukwill" >
wrote:

>I'd like to open a multi-ethnic noodle bar and was interested to see what
>readers would think of as the finest and ubiquitous noodles from asia?

Yakisoba.

Is this the large thai fried noodle, I like them, hard to find. Bill

Steve Wertz wrote:
>
> On Thu, 06 May 2004 15:21:11 -0400, "ukwill"
> > wrote:
>
> >I'd like to open a multi-ethnic noodle bar and was interested to see what
> >readers would think of as the finest and ubiquitous noodles from asia?
>
> A nice greasy, chewy chow fun (made with *fresh* rice noodles,
> never dry). Even the simplest veggie chow fun (green onions and
> cabbage and a sate/black bean sauce) can be very satisfying.
>
> -sw

On Fri, 07 May 2004 21:07:06 -0500, William Boyd
> wrote:

>Is this the large thai fried noodle, I like them, hard to find. Bill

They come in sheets or rolls, pure white, kinda gummy/chewy, and
about 1/8" thick. They just need heating briefly over high heat
in a oily environment. A nice rice noodle will slightly blister
and darken on the outside when its done - just a minute or so.

I don't know their applications in Thai cuisine, but I suspect
they're used in every SE asian cuisine to some extent.

Cue Nick...

-sw

>Steve Wertz wrote:
>>
>> On Thu, 06 May 2004 15:21:11 -0400, "ukwill"
>> > wrote:
>>
>> >I'd like to open a multi-ethnic noodle bar and was interested to see what
>> >readers would think of as the finest and ubiquitous noodles from asia?
>>
>> A nice greasy, chewy chow fun (made with *fresh* rice noodles,
>> never dry). Even the simplest veggie chow fun (green onions and
>> cabbage and a sate/black bean sauce) can be very satisfying.
>>
>> -sw

"ukwill" > wrote in message
lkaboutcooking.com...
> I'd like to open a multi-ethnic noodle bar and was interested to see what
> readers would think of as the finest and ubiquitous noodles from asia?
>


In addition to the others:

Thai: Pad Thai, Pad See Ew

Chinese: Dan Dan Mian, Wonton with Roast Duck Noodle Soup.

Cambodian: K'tieu (pork stock with rice noodles and typical SE Asian
toppings)

Burmese: I've never tried it, but their national dish is Mohinga (catfish
soup with rice noodles and SE Asian toppings)

Peter

Steve Wertz > wrote:
> On Fri, 07 May 2004 21:07:06 -0500, William Boyd
> > wrote:
>
> >Is this the large thai fried noodle, I like them, hard to find. Bill
>
> They come in sheets or rolls, pure white, kinda gummy/chewy, and
> about 1/8" thick. They just need heating briefly over high heat
> in a oily environment. A nice rice noodle will slightly blister
> and darken on the outside when its done - just a minute or so.
>
> I don't know their applications in Thai cuisine, but I suspect
> they're used in every SE asian cuisine to some extent.
>
>
Q Nick...
>
Steve, I believe he's referring to the rice noodle that Thai's call
Guaytio. They're used in dishes such as Pad Thai, Pad Se-Eiew, Rad Na and
Mee Gati. They can be made at home using long grain rice, although it's a
little tedious by my clock.

While verifying the above, I came across some recipes I had forgotten for
Stuffed Chiles (TFM's fave), Spicy Pig's Feet (Graeme's fave) and Spicy
Sweetbreads (Kili's fave), other versions of which had been mentioned on
a.f.b and a.b.f . I'll try to get around to posting them here over the
weekend.

Chaio!

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!

"Steve Wertz" > wrote
>
> That was the first I'd heard of it when Ilooked it up last night.
> I wasn't disrespecting Crazy Horse, just the value of the
> settlement ;-)
I think it was *intended* to be symbolic, and not in the current American
dominant culture "money as symbol" sense. [Although race horses can be any
monetary value, and Pendleton blankets ain't cheap either.] The descendants
wanted to be clear they weren't just trying to cash in.

> >I'm sure you'll find a substitute, or at least have fun trying :-).
> 211 Steel Reserve
> http://40ouncebeer.com/40/211b40.html
> Don't forget to read the fine print. Heh.
8.2% ?
Though I drink beer and wine for the taste these days, not the oomph, and
that very rarely; mostly for cooking.

> ObAsianFood: Lemongrass beef for lunch and dinner yesterday.
> Sliced skirt steak, green onions, mushrooms, tons of chopped
> lemongrass and ginger, black bean garlic paste and oyster sauce
> over rice noodles.
mmmmmm

ukwill wrote:
>
> I'd like to open a multi-ethnic noodle bar and was interested to see what
> readers would think of as the finest and ubiquitous noodles from asia?

Not to be too simplistic, it is never the noodles, it is what the
chief/cook does with the noodles. But having said that, I recently
discovered Vietnam rice noodles called Banh Pho. It is suggested the
noodle of choice for pad thai which in my opinion is an awesome dish.

On Sun, 09 May 2004 05:55:42 GMT, occupant
> wrote:

>But having said that, I recently
>discovered Vietnam rice noodles called Banh Pho. It is suggested the
>noodle of choice for pad thai which in my opinion is an awesome dish.

They're my second choice for a chow fun, if I can'tget fresh rice
noodles. They're a little thinner than I'd like, and getting them
just right without curling is tricky, but they work OK for a
noodle stir-fry.

-sw

wrote
> I believe he's referring to the rice noodle that Thai's call Guaytio.

"Peter Dy" > wrote
> Cambodian: K'tieu (pork stock with rice noodles and typical SE Asian
> toppings)

While reading this thread I suddenly have the answer to something that
had me puzzled. There is a dish called "gwai diu" in Cantonese
cooking, it is very similar to "Singapore noodles", except it is made
with the flat rice noodles (not rice vermicelli), and not spicy hot.
The name means nothing in Chinese so it must be a transliteration of
some name in another language. Generally it is regarded as a Malaysia
dish, so I thought it was a Malay word.

Seeing the above two comments made me think of this again, because
this name seems to wide spread among South East Asia. Then I realized
what it was. I have seen in Vietnamese restaurents here in Toronto the
chinese term "gwo tiu", literally rice sticks. It is a Suchow term
that I've never encountered when I was in Hong Kong. (Suchow is a
"prefecture" in the Guahzhou province, with a very unique dialect and
culture and is the main Chinese influence of Vietnam, because of the
large number of immigrants to it.)

So Guaytio, K'tieu, gwai diu... all came from the Chinese for rice
noodles.

"Tippi" > wrote in message
om...
> wrote
> > I believe he's referring to the rice noodle that Thai's call Guaytio.
>
> "Peter Dy" > wrote
> > Cambodian: K'tieu (pork stock with rice noodles and typical SE Asian
> > toppings)
>
> While reading this thread I suddenly have the answer to something that
> had me puzzled. There is a dish called "gwai diu" in Cantonese
> cooking, it is very similar to "Singapore noodles", except it is made
> with the flat rice noodles (not rice vermicelli), and not spicy hot.
> The name means nothing in Chinese so it must be a transliteration of
> some name in another language. Generally it is regarded as a Malaysia
> dish, so I thought it was a Malay word.
>
> Seeing the above two comments made me think of this again, because
> this name seems to wide spread among South East Asia. Then I realized
> what it was. I have seen in Vietnamese restaurents here in Toronto the
> chinese term "gwo tiu", literally rice sticks.


Interesting. Yeah, on the Thai rice noodle bags, they call them "rice
sticks" in English.


It is a Suchow term
> that I've never encountered when I was in Hong Kong. (Suchow is a
> "prefecture" in the Guahzhou province, with a very unique dialect and
> culture and is the main Chinese influence of Vietnam, because of the
> large number of immigrants to it.)


You mean Chaozhou (north-eastern Guangdong), right? Of "Chiu Chow" cuisine
fame. Suzhou is in Jiangsu province. In Chaozhou, they speak Fujianese
(Minnan, Hokkien, Holo, etc.).

Peter



>
> So Guaytio, K'tieu, gwai diu... all came from the Chinese for rice
> noodles.

You People are making me hungary, In my travels around Asia I only found
these wide noodles in Thailand, but of course they are undoubtedly else
where. I shall make it a point to locate them, they will be on the
internet.

Peter Dy wrote:
>
> "Tippi" > wrote in message
> om...
> > wrote
> > > I believe he's referring to the rice noodle that Thai's call Guaytio.
> >
> > "Peter Dy" > wrote
> > > Cambodian: K'tieu (pork stock with rice noodles and typical SE Asian
> > > toppings)
> >
> > While reading this thread I suddenly have the answer to something that
> > had me puzzled. There is a dish called "gwai diu" in Cantonese
> > cooking, it is very similar to "Singapore noodles", except it is made
> > with the flat rice noodles (not rice vermicelli), and not spicy hot.
> > The name means nothing in Chinese so it must be a transliteration of
> > some name in another language. Generally it is regarded as a Malaysia
> > dish, so I thought it was a Malay word.
> >
> > Seeing the above two comments made me think of this again, because
> > this name seems to wide spread among South East Asia. Then I realized
> > what it was. I have seen in Vietnamese restaurents here in Toronto the
> > chinese term "gwo tiu", literally rice sticks.
>
> Interesting. Yeah, on the Thai rice noodle bags, they call them "rice
> sticks" in English.
>
> It is a Suchow term
> > that I've never encountered when I was in Hong Kong. (Suchow is a
> > "prefecture" in the Guahzhou province, with a very unique dialect and
> > culture and is the main Chinese influence of Vietnam, because of the
> > large number of immigrants to it.)
>
> You mean Chaozhou (north-eastern Guangdong), right? Of "Chiu Chow" cuisine
> fame. Suzhou is in Jiangsu province. In Chaozhou, they speak Fujianese
> (Minnan, Hokkien, Holo, etc.).
>
> Peter
>
> >
> > So Guaytio, K'tieu, gwai diu... all came from the Chinese for rice
> > noodles.

I have found reference to the Ho Fan noodle, they say it is similar to
Italian Fettuccine. There was reference to Gway-to, but these were much
smaller than what I liked. The ones I am talking about are more than
likely the same Ho Fan mixture but are slightly less than one inch wide
and 1/8 inch thick. they were not actually fried but sautéed in an oily
broth. Served with roast Duck or other meat dish. They could be similar
to spring roll wrapper dough and cut in strips. I did not mean to imply
the noodles were deep fat fried like spring rolls.

Peter Dy wrote:
>
> "Tippi" > wrote in message
> om...
> > wrote
> > > I believe he's referring to the rice noodle that Thai's call Guaytio.
> >
> > "Peter Dy" > wrote
> > > Cambodian: K'tieu (pork stock with rice noodles and typical SE Asian
> > > toppings)
> >
> > While reading this thread I suddenly have the answer to something that
> > had me puzzled. There is a dish called "gwai diu" in Cantonese
> > cooking, it is very similar to "Singapore noodles", except it is made
> > with the flat rice noodles (not rice vermicelli), and not spicy hot.
> > The name means nothing in Chinese so it must be a transliteration of
> > some name in another language. Generally it is regarded as a Malaysia
> > dish, so I thought it was a Malay word.
> >
> > Seeing the above two comments made me think of this again, because
> > this name seems to wide spread among South East Asia. Then I realized
> > what it was. I have seen in Vietnamese restaurents here in Toronto the
> > chinese term "gwo tiu", literally rice sticks.
>
> Interesting. Yeah, on the Thai rice noodle bags, they call them "rice
> sticks" in English.
>
> It is a Suchow term
> > that I've never encountered when I was in Hong Kong. (Suchow is a
> > "prefecture" in the Guahzhou province, with a very unique dialect and
> > culture and is the main Chinese influence of Vietnam, because of the
> > large number of immigrants to it.)
>
> You mean Chaozhou (north-eastern Guangdong), right? Of "Chiu Chow" cuisine
> fame. Suzhou is in Jiangsu province. In Chaozhou, they speak Fujianese
> (Minnan, Hokkien, Holo, etc.).
>
> Peter
>
> >
> > So Guaytio, K'tieu, gwai diu... all came from the Chinese for rice
> > noodles.

"Peter Dy" > wrote:
> "Tippi" > wrote in message
> [ . . . ]I have seen in Vietnamese restaurents here in Toronto the
> > chinese term "gwo tiu", literally rice sticks.
>
> Interesting. Yeah, on the Thai rice noodle bags, they call them "rice
> sticks" in English.
>
In Thailand, "rice sticks" refers to rice vermicceli, AFAIK

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!