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Caramilised, fish & stew dont compute in my head.
Traditionally, I am well experienced with Catfish & stews containing fish but it seems totally "wrong" to be letting anything caramelised anywhere near there.
Well it didnt taste wrong, was very nice. in what way are you expreienced with catfish stew? what flavor of cooking i mean, the sweetness of sugar is balanced out with fish sauce so its not caramel like giga pudding more a take ob sweet hot and sour
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Well I am from a South East Asian Background.
A fish stew type thing is always done with minimal onion, definitely not anything caramelised tasting. Never add sugar to anything. Fish dishes are made as a relatively clear broth, with clean tasting fresh vegetables. Like a courgette for example. And you add something like preserved fish to enhance to flavour. Proper east asians would use fish sauce, but we use various forms of dried or fermented fish.
Sometimes you can add sour or bitter fruits. But that is a different genre of dish entirely. And thick, onion rich sauces as the preserve of purely heavy meat dishes. The thickness and quantity of onion is also way less than what indian restaurants would have you believe is correct. Homestyle food is way more subtle with the sweet thick flavours like onion. You woul also only EVER use tomato in the "Sour Curry" genre, where you would ideally use green tomatoes. Sour things are only ever cooked with fish.
I realise chinese cooking is a totally different thing to south asian, but when you have been brought up with a strong sense of correctness/balance of flavours/ingredients etc, some things just seem abhorrent. I cannot eat all the sticky/gloopy/sweet chinese food.
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cool my I understand the weirdness of sugar and fish but it was good,
here is the recipe i followed, would like to try version like you suggest as liked the flavor of catfish.
http://www.splendidtable.org/recipes/caramelized-catfish-sand-pot -
Did you have the fatoush? So good as well. And the Tetilla cheese.
Yep, both brilliant, hot cheese shouldn't be so delicious.
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Im still saying that dirty burger is the best all rounder
This - over the last year I've eaten at I would say almost all of the, vaunted 'best' burger places and I still come back to DB a lot.
Patty & Bun that's where the burger flavour is, although Bleeker Burgers are pretty special...
Patty and Bun - are great and along withe Bukowski, Burger and Lobster and Elliots run DB pretty close.
I would happily get involved in a burger ride.
in fact...Burger ride 2013:
1) Tenderloin
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waits for a veggie whinge up
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Burger ride 2013:
1) Tenderloin
2) Rogan
3) Poofacé
4) dj -
would be as pointless as going on a coffee ride and getting americanos with soya milk
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How many of these places do veggie burgers?
Hahahahahahahahahahahaha!!!
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I second the dirty burger as top patty. Close run thing with the Sliders from Lucky Chip at the Player Bar though and yep, I'm with you nickers; for consistency, value and all round tastiness I think Byron are great as well.
Depends on mood and location obviously but there are plenty of times I'd take a Byron Burger on The Cut (with courgette fries and cold bottle of London Price) over queuing up for a (IMHO very greasy) Meat Liquor burger served in a basement with "blood" spattered abatior curtains. Although as previously stated I'd run back to ML for the wings and cocktails at the flimsiest of excuses.
And that, is the last time I shall post about trendy burger places because I'm even boring myself.
DFP
Aroogah
almac68
Rich_G
NurseHolliday
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tbc
Tenderloin
rogan
pooface
dancing james
richoking
Crispin_Glover
dooks-
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@StandardPractice
Byron is has aways been good when Ive been good value.
Vietnamese Caramelised catfish stew for lunch.