What's that you're eating?

This is a follow-up to the post regarding some "take out" Lao food that I bought a couple weeks ago. Here are some pics/comments about the rest of the stuff that I bought.

A container/bowl of Lao noodles which tasted a lot like pancit. Tasted fine cold but it did not reheat well. Would make for a nice/quick meal out of the box.

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Lao Gai (Chicken) Larb. The larb was very spicy but also very tasty. Could have done w/o the sticky rice and cucumbers but for a road side snack it also would have been fine.

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I reheated the larb a couple of times and ate it w/long grain rice and Chinese long beans.

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Lao Sausage. I bought a packge of spicy and sweet because I never tried it before. Next time, I'll just buy spicy.

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Both have a unique flavor that's hard to describe but it's definitely not like your hot/plain Italian. Both are tasty but the sweet one doesn't have much "zing." The spicy has an herbaceous quality and a slight kick to it. So, it's the one to get.

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The cooked sausages would have gone well with the cold noodles.

Of all the things that I bought, I'd definitely go back for the Spicy Lao Sausage, Khao Soi Soup mix and the pink/white Khao Pard Xum desert/snacks.
 
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tokerblue said:
New Haven style fresh clam pizza.
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I love clam & anchovy pizzas (don't knock it if you've tried one) but I don't know of any places near me that serves it. :(

The closest place that I know that does is located over 70 miles away but now that I think about it I may make a special trip there to order one again there soon. :)
 
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sgt1372 said:
I love clam & anchovy pizzas (don't knock it if you've tried one) but I don't know of any places near me that serve it. :(

The closest place that I know that does is located over 70 miles away but now that I think about it I may make a special trip there to order one again there soon. :)
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I'm lucky since there are a lot of places in Connecticut that do clam pizzas or shrimp scampi pizzas.

tinfoil hat timmy said:
I should start eating whole pizzas again. I liked buying a cheap frozen pizza and making it good.
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I use my charcoal smoker/grill to make pizza. I'll buy some dough from my local pizza place and I use Rao's marinara and just add toppings. Just a few minutes at 600-700 degrees. Please excuse the shape since they were made by my teenagers.

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When I was a kid I used to work at a pizza place. When we would get an order for anchovies we'd have one of the delivery drivers swing by a grocery store and pick up a can. We just didn't use enough of them to justify keeping them around, they would go bad. Bad-er?
 
Nathan the Machinist said:
When I was a kid I used to work at a pizza place. When we would get an order for anchovies we'd have one of the delivery drivers swing by a grocery store and pick up a can. We just didn't use enough of them to justify keeping them around, they would go bad. Bad-er?
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Is is even possible for anchovies to go bad? They're heavily salted and soaked in oil. Salt and oil are both food preservatives.

After I open a can of anchovies, I pour a layer of olive oil over the remanining fillets to fully cover them, wrap the can in plastic wrap (and/or put it in a ziplock bag to avoid leakage) and then just put it in the frig. The anchovies are always fine when I take them out later,

If I don't think I'll use the leftover anchovies quickly, I'll put the can in the freezer to make sure the oil has fully solidified and then vaccum seal the can and put it in back in the freezer for later use. It will last indefinitely this way.

Here's another tip: When I open a can of tomato paste and don't use all of it, I put what's left in a small glass jar and, after smoothing out the top of the paste, pour about 1/2" or so of olive over the top of the paste, cap the jar and then just put it in the frig for later use.

Oil creates an anaeorbic barrier and no leftover food that I've used this technique with ever gets moldy or spoils.
 
sgt1372 said:
Is is even possible for anchovies to go bad? They're heavily salted and soaked in oil. Salt and oil are both food preservatives.

After I open a can of anchovies, I pour a layer of olive oil over the remanining fillets to fully cover them, wrap the can in plastic wrap (and/or put it in a ziplock bag to avoid leakage) and then just put it in the frig. The anchovies are always fine when I take them out later,

If I don't think I'll use the leftover anchovies quickly, I'll put the can in the freezer to make sure the oil has fully solidified and then vaccum seal the can and put it in back in the freezer for later use. It will last indefinitely this way.

Here's another tip: When I open a can of tomato paste and don't use all of it, I put what's left in a small glass jar and, after smoothing out the top of the paste, pour about 1/2" or so of olive over the top of the paste, cap the jar and then just put it in the frig for later use.

Oil creates an anaeorbic barrier and no leftover food that I've used this technique with ever gets moldy or spoils.
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Your method reminds me of what my Oma and Opa used to do growing up. They'd wait for cold weather to arrive, shoot a few deer, then slaughter a couple of hogs. They would spend the next few days butchering, grinding, mixing and stuffing sausages, smoke them, then hang to dry for a couple of weeks. Once the links were cured they would render fat from the hogs, stack the dried links in a crock, and cover them with liquefied lard. Once the lard cooled and solidified, those crocks were stored in the cellar for the better part of a year; they'd scrape off the lard and pull a few links as needed.

Supposedly the sausages stayed perfectly edible until sometime around August when the top layers or so started to go rancid. However Opa did state that he was glad when they finally bought a deep-freezer and didn't have to rely on the lard.
 
oldmanwilly said:
Your method reminds me of what my Oma and Opa used to do growing up. They'd wait for cold weather to arrive, shoot a few deer, then slaughter a couple of hogs. They would spend the next few days butchering, grinding, mixing and stuffing sausages, smoke them, then hang to dry for a couple of weeks. Once the links were cured they would render fat from the hogs, stack the dried links in a crock, and cover them with liquefied lard. Once the lard cooled and solidified, those crocks were stored in the cellar for the better part of a year; they'd scrape off the lard and pull a few links as needed.

Supposedly the sausages stayed perfectly edible until sometime around August when the top layers or so started to go rancid. However Opa did state that he was glad when they finally bought a deep-freezer and didn't have to rely on the lard.
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the old ways are proof that necessity is the mother of invention
 
Lunch today. BBQ beef rib (shown deboned) with corn on the cob and sweet potato tots and a glass of Pliny the Elder (not in the picture). Yum! :)

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And an evening snack of some gravlax (that I prepared the other day) w/a simple sauce of dijon mustard, honey and chopped dill and a glass of sauvignon blanc (also not in the picture). Double Yum!! ;)

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