What did everyone cook today?
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calldoctoday tell me more about this sauce you speak of
erich52 It is basically an offshoot of the Classic Alabama White Sauce, meant for Chicken & apparently invented by Big Bob Gibson up in Decatur Alabama. I dropped in years ago when I was on assignment up there. I take the classic recipe & spruce it up a bit with Apple Champagne, Lager, Cayenne Pepper, Real Apple Cider Vinegar, Buttermilk, & I also use Mayonnaise & Salad Dressing as the base & reduce the whole thing on low for about 45 minutes or so. I have kept it in a Mason jar in the refer after that for a few days, but never tried to keep it longer, thankfully I did not have to. It has a nice tangy bite to it, but it is not your ordinary sauce.
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erich52 It is basically an offshoot of the Classic Alabama White Sauce, meant for Chicken & apparently invented by Big Bob Gibson up in Decatur Alabama. I dropped in years ago when I was on assignment up there. I take the classic recipe & spruce it up a bit with Apple Champagne, Lager, Cayenne Pepper, Real Apple Cider Vinegar, Buttermilk, & I also use Mayonnaise & Salad Dressing as the base & reduce the whole thing on low for about 45 minutes or so. I have kept it in a Mason jar in the refer after that for a few days, but never tried to keep it longer, thankfully I did not have to. It has a nice tangy bite to it, but it is not your ordinary sauce.
calldoctoday nice I will have to give that a go.
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Back in the late 70s & 80s I worked with a Vietnamese lady that was in our department. Her family had a Vietnamese restaurant too. Every now & then she would bring food to work (when cooking & eating at work were still something folks looked forward to, sadly times changed drastically over the years) & one of the items that she regularly brought in were egg rolls. I keep thinking she called them spring rolls though. They were lighter than the typical egg roll. I really liked them.
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Back in the late 70s & 80s I worked with a Vietnamese lady that was in our department. Her family had a Vietnamese restaurant too. Every now & then she would bring food to work (when cooking & eating at work were still something folks looked forward to, sadly times changed drastically over the years) & one of the items that she regularly brought in were egg rolls. I keep thinking she called them spring rolls though. They were lighter than the typical egg roll. I really liked them.
calldoctoday yes there are two other types of rolls that I am aware of. Spring rolls which have no meat in them, and are fried, and then cow rolls which have vegetables and Chinese sausage in them and are not fried but eaten with a peanut sauce. All of them are really good.
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calldoctoday yes there are two other types of rolls that I am aware of. Spring rolls which have no meat in them, and are fried, and then cow rolls which have vegetables and Chinese sausage in them and are not fried but eaten with a peanut sauce. All of them are really good.
drbrown35801 Well, I learned something else again today. I did not realize those were the details of them all nor of the Cow Roll. I just thought the Egg Roll was more Chinese & the Spring Roll was Vietnamese from what I remember. Thank you, I will try to remember all that.
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My wife is Vietnamese and she cooks the best egg rolls I have ever had
drbrown35801 Wow does that look good. Would she consider sharing her recipe in our new category? Would love to make good egg rolls.
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drbrown35801 I wish we could cook and sell food but our license only allows for us to sell raw product at this time…the exception being snack sticks, summer sausage, jerky, etc… We were approached by a building owner offering us space to open a high end burger place. Someday perhaps!
Joe Hell I’m game for some cooler weather, need a chef to run it???
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drbrown35801 Wow does that look good. Would she consider sharing her recipe in our new category? Would love to make good egg rolls.
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drbrown35801 Well, I learned something else again today. I did not realize those were the details of them all nor of the Cow Roll. I just thought the Egg Roll was more Chinese & the Spring Roll was Vietnamese from what I remember. Thank you, I will try to remember all that.
calldoctoday that doesn’t mean I have that exactly correct but that is my translation of what she is telling me. LOL
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YooperDog Well, were you wearing your bank robber mask?
calldoctoday that was the cheapest I have seen them since the high of $2.59. With my hat, sunglasses and PPE I looked like the Unibomber.
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calldoctoday yes there are two other types of rolls that I am aware of. Spring rolls which have no meat in them, and are fried, and then cow rolls which have vegetables and Chinese sausage in them and are not fried but eaten with a peanut sauce. All of them are really good.
drbrown35801 said in What did everyone cook today?:
Spring rolls which have no meat in them, and are fried,
Vietnamese Spring rolls can be vegetarian, but they don’t have to be. Pork, chicken, and shrimp are common ingredients.
You also have the Summer rolls that aren’t fried (and may or may not be vegetarian).
We have more Vietnamese restaurants around here that you can shake a stick at, and nearly all of them are great. Spring rolls and Summer rolls of some sort always land on our table.
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calldoctoday that was the cheapest I have seen them since the high of $2.59. With my hat, sunglasses and PPE I looked like the Unibomber.
YooperDog I am laughing, that us better than a bank robber mask!
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drbrown35801 said in What did everyone cook today?:
Spring rolls which have no meat in them, and are fried,
Vietnamese Spring rolls can be vegetarian, but they don’t have to be. Pork, chicken, and shrimp are common ingredients.
You also have the Summer rolls that aren’t fried (and may or may not be vegetarian).
We have more Vietnamese restaurants around here that you can shake a stick at, and nearly all of them are great. Spring rolls and Summer rolls of some sort always land on our table.
TexLaw I continue to learn every single second of the day it seems, something. When we were in the Houston area for 23 years, especially during the later years, there were a whole lot of Vietnamese restaurants & we tried several of them & several were very good. However, since being transferred here (laid off now & in business) there are basically none so in the past 18 years or so, we have only eaten at maybe 1 or 2 when out of town. I suppose that gives me an excuse for being rusty too, huh?
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TexLaw I continue to learn every single second of the day it seems, something. When we were in the Houston area for 23 years, especially during the later years, there were a whole lot of Vietnamese restaurants & we tried several of them & several were very good. However, since being transferred here (laid off now & in business) there are basically none so in the past 18 years or so, we have only eaten at maybe 1 or 2 when out of town. I suppose that gives me an excuse for being rusty too, huh?
calldoctoday Include me in that one! It is not hard to learn something new everyday. I learn something new every time I come here so it is great!
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drbrown35801 said in What did everyone cook today?:
Spring rolls which have no meat in them, and are fried,
Vietnamese Spring rolls can be vegetarian, but they don’t have to be. Pork, chicken, and shrimp are common ingredients.
You also have the Summer rolls that aren’t fried (and may or may not be vegetarian).
We have more Vietnamese restaurants around here that you can shake a stick at, and nearly all of them are great. Spring rolls and Summer rolls of some sort always land on our table.
TexLaw I love it when my wife cooks. I am not a fan of fish sauce in everything, and it took me a while to get used to fish in soup, but that was mostly because of how I ate growing up. Growing up in Alabama means a definite southern cuisine, but nothing like the Asian cuisine or Vietnamese that I am getting now.
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TexLaw I love it when my wife cooks. I am not a fan of fish sauce in everything, and it took me a while to get used to fish in soup, but that was mostly because of how I ate growing up. Growing up in Alabama means a definite southern cuisine, but nothing like the Asian cuisine or Vietnamese that I am getting now.
drbrown35801 I could never seem to get used to Bouillabaisse when I tried it a few times, probably 30-40 years ago. I really wanted to enjoy it too & was excited about it, as we love all types of seafood, including fish. However, the Bouillabaisse just did not seem to do it. Maybe we just did not get ahold of some good stuff or they used the wrong fish, I don’t know. I could not get used to fish head soup either, although a lot of folks absolutely love it & they say it is good for you. Maybe I will try it again some day.
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Where were you in Alabama?
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I am in Huntsville. I was born in Mobile, but raised in Huntsville. Yeah the hole fish head soup thing is not my thing either. I had an old friend that I had invited to dinner when my wife’s family was visiting because he wanted to experience the authentic Vietnamese food. My mother in law made fish head soup and my friend trying to make light of the situation took the fish head and played like it was talking to him. It did not go over very well and my in laws were not amused. It was pretty much a disaster and Ronnie was never allowed to dinner again. When you said fish head soup I laughed. Thank you for bringing the memory back and allowing me to share the laugh.
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Huntsville is a pretty nice place. I have been there on assignment several times for inspections, etc. There are some very good German restaurants there, but I did not recall that many Vietnamese. I have probably been to Mobile over the last 60 years even more or at least passed through since I am kinda like the I-10 Kid or at least the I-90. I do not recall too many Vietnamese Restaurants there either, but I was not looking for that. On the other hand, I would have thought there would be more potential in Mobile for that than in Huntsville. Now, that is a funny story & indeed, I just was not in to the Fish Head Soup thing, but I would have not done the “Ronnie”, I don’t think & understand how your folks may have felt. Funny thing though, Snapper, Redfish, etc. throats & cheeks are delicious. Just about like crab meat if done right. Just keep me away from dem eyes that are always a staring at you.
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