bánh mì: (Banh Mi) is a Vietnamese sandwich, made with a short Vietnamese baguette, coriander, shredded pickled carrot, daikon/green papaya and meat of your choice.

banh mi bi: Vietnamese sandwich with shredded pork skin, often deep-fried.
banh mi ca moi: Vietnamese sandwich with sardines, directly from the can.
banh mi cha lua: Vietnamese sandwich with a thinly-sliced dense pork sausage, made from ground pork meat wrapped in either banana leaves or aluminium foil and then steamed.
banh mi dac biet: The “house special” Vietnamse sandwich with whatever happens to be special to the vendor on that day.
banh mi ga: Vietnamese sandwich with chicken, generally boiled/steamed and shredded.
banh mi heo quay: Vietnamese sandwich with Chinese roast pork.
banh mi nem chua: Vietnamese sandwich with pounded, fermented pork.
banh mi nem nuong: Vietnamese sandwich with barbecued pork patties, often made with garlic.
banh mi pha lau: Vietnamese sandwich with barbecued pork intestine.
banh mi thit nguoi: Vietnamese sandwich with mixed meats.
banh mi thit heo nuong: Vietnamese sandwich with grilled marinated pork.
banh mi thit xa xiu: Vietnamese sandwich with Chinese barbecued pork.
banh mi trưng chienVietnamese baguette with eggs, most often cooked as an omelette, but occasionally fried.
banh mi xiu mai: Vietnamese sandwich with steamed pork ball.

CAKES: Bánh cuốn (steamed rice cake), Bánh tôm Hồ Tây (shrimp cake of the West Lake), Bánh giò, Bánh chưng (square sticky rice cake), Bánh tẻ (rice cake), Bánh gối (pillow shaped fried cake), Bánh chưng rán (fried rice cake), Bánh bột lọc, Bánh bao, Bánh trôi (sticky rice cake with sugar inside), Bánh chay (sticky rice cake with green bean inside), Bánh cốm (green rice cake), Bánh nếp (sticky rice cake), Bánh rán mặn (salty fried cake), Bánh rán ngọt (sweet fried cake), Bánh phu thê, Bánh trôi nóng (sticky rice cake with sweet soup), Bánh gio (rice cake with sugarcane honey).

SWEET SOUP: Chè thập cẩm (mixed sweet soup), Chè thưng, Chè bưởi (Some other types: Chè đỗ đen, Chè đỗ xanh, Chè hạt sen)

NOODLES (23 types): Phở bò tái/chín (rare/well
Phở bò (beef noodle soup)Phở bò (beef noodle soup)
Phở bò (beef noodle soup)
done beef noodle soup), Phở bò nạm gầu (beef noodle soup), Phở bò sốt vang (beef and tomato noodle soup), Phở gà (chicken noodle soup), Phở xào (fried noodle), Bún nem (noodle and spring rolls), Bún riêu cua (crab noodle soup), Bún riêu đậu (crab noodle soup with tofu), Bún riêu bò (crab noodle soup with beef), Bún ốc (snail noodle soup), Bún chả (noodle and pork barbecue), Bún thang (noodle soup with chicken, fried egg, mushroom), Bún mọc gà (noodle soup with chicken and pork), Bún bò Huế (beef noodle soup from Huế city), Bún bò Nam Bộ (beef noodle from southern Vietnam), Hủ tíu (noodle soup from southern Vietnam), Bánh đa cua (crab noodle from Hải Phòng city), Miến lươn (clear noodle soup with eel), Miến lươn xào (fried clear noodle with eel), Miến gà (clear noodle soup with chicken), Miến tôm (clear noodle soup with prawn), Mỳ (yellow noodle), Chả cá Lã Vọng (fried fish and vegetables on hot pan, eaten with Bún noodles, peanuts and sauce at a famous restaurant in Hanoi).

OTHERS: Thịt gà rang muối (fried chicken with salt), Nộm đu đủ (green papaya salad), Bò cuộn nấm (beef and mushroom), Cơm rang thập cẩm (mixed fried rice), Cơm sườn (rice and fried ribs), Súp lươn (eel soup), Bánh mỳ (bread), Lợn xiên nướng (pork
Miến gà Miến gà
Miến gà Chicken and clear noodle soup.
barbecue), Mực xào (fried squid with pineapple or onion), Trứng vịt lộn (half duck egg), Trứng gà ngải cứu (omelet with vegetable), Gà tần (chicken and medicinal herb), Lươn nấu chuối xanh (eel and green banana), Cháo ngao (rice porridge with oyster meat), Ốc nấu chuối (snail and green banana), Mực tẩm bột rán (fried squid), Cơm cháy (rice crackers with chicken soup), Sườn xào chua ngọt (sweet and sour fried ribs), Sườn nướng (grilled ribs), Lẩu hải sản (seafood hot pot), Bê hấp gừng (steamed beef with ginger).

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: B&B Breakfast

Recipe categories: Flour, Fruit, Lemon, Blueberry, Dairy,
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Picture of Blueberry Scones with Lemon Glaze Recipe 1 Video | Photo: Blueberry Scones with Lemon Glaze Recipe
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Total Time:
40 min
Prep
20 min
Cook
20 min

Yield:
8 scones

Level:
Easy

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Ingredients
Blueberry Scones:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:

1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Directions

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it’s even simpler to zap it in the microwave. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Gonna do this with a Good Morning towel.

To add space for hair clips, make matching good morning boxy zipped bag.

I saw a post on About.com for planting “Pizza herbs” in the same bucket/pot. They make it sound easy. And it’s filled with stuff that I like to eat -parsley, thyme, basil, oregano. I’d also like to add sage and chives. Rosemary is famously hard to grow here though. Here’s the plonk of about’s post for container gardening pizza herbs!

http://containergardening.about.com/od/vegetablesandherbs/ss/PizzaGarden_3.htm

What you’ll need:

• A large container with drainage holes – lots of them
• Good quality potting soil, preferably organic with a slow release fertilizer
• Herbs – Parsley, thyme, basil, oregano and anything else you want on pizza. You could also include a tomato plant, or hot pepper plant in this pot.
• Sun – Most of these herbs thrive in full sun – at least 6 hours a day.

Fill Your Container Garden with Soil and Place Your Herbs:

First make sure your pot has enough drainage holes. Next you’ll need to cover the holes with something that will let water out, but keep your soil in. For this metal container, I’ve used a heavy plastic bag with lots of small holes punched in it, to separate the soil from the metal container. You can also put plastic window screening, pot shards, packing peanuts or Styrofoam in the bottom of your pizza garden. An even better solution is Better than Rocks plastic mesh.

Next add enough soil to your container so that your plants will sit an inch or two from the top of your pot. This will make it easier to water them.

Take your plants out of their nursery pots and if the roots are visible and packed together, gently pull them apart.

Place your plants in your container and make sure to give them some room. In most container gardens I cram plants close together, but in this case, some plants, particularly basil, needs space for air circulation.

Thyme, oregano and some varieties of tarragon and parsley will drape, so I put them on the edges. Basil is good in the middle as is rosemary because they tend to be taller and more upright.

Once you have placed your plants add soil, making sure to fill in the spaces between the plants, and pat it down gently.

When you are finished water generously – making sure to water until it runs out the bottom of the container.

Caring for Your Pizza Garden:

Place your pizza garden in full sun and water generously when the soil feels dry. Use diluted liquid fertilizer every couple of weeks. I use an organic liquid fish emulsion.

Herb Hints:

• To keep your basil bushy, use it often or clip it back – the more you use the more you’ll have.
• If you have a sunny spot inside or a grow light, this could be a year ’round container garden.
• If one of your plants dies or begins to look awful, just pull it or dig it out of your pot and replace it with another plant.
• Cut back parsley and dill before it flowers.
• Dill is great on seafood pizza.
• Chives are also good on pizza and easy to grow.
• Don’t use too much fertilizer – it can effect the taste of the herbs

In fear the the buttermilk chicken, garlic chicken wings, french fries, onion rings and other good recipes will be gone from the interweb world 4 long years from now, I am going to plonk them here.

http://foodwishes.blogspot.com/

Buttermilk Fried Chicken

Ingredients:
3 1/2 pound chicken, cut in 8 pieces
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/4 tsp cayenne
1/2 tsp white pepper
1 tsp ground dried herbs (oregano, thyme, rosemary, sage)
2 cups buttermilk

for the seasoned flour:
2 cups flour
1 tsp salt
1/2 tsp paprika
1/4 tsp cayenne
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp onion powder

2 1/2 quarts peanut oil for frying

Steps:
Season meat in buttermilk for 6 hours. Dredge in seasoned flour.
Heat to 350F for frying of 25-30mins.

Garlic Ginger Chicken Wings – Fried in the oven! Remember to buy a big-ass oven.

Ingredients:
5 pounds chicken wings
salt and fresh ground black pepper to taste
3 tbsp Frank’s hot sauce
2 tbsp veg oil
flour
For the glaze:
3 crushed garlic cloves
2 tbsp grated ginger
1 tbsp Sambal chili sauce (or 1/2 tsp hot pepper flakes)
1/2 cup rice vinegar
1/2 cup packed brown sugar
1 tsp soy sauce

Steps:

Break chicken wing into 3 parts, throw tips. Except for flour, season with ingredients. Coat with flour using baggie.

Put on tray and spray oil evenly. Bake 400F for 30 mins and then flip and do the same for 30 mins.

Cook sauce for glaze. When wings done, toss in some glaze and leave to cool for abit. Serve with remaining glaze.

Artist’s Comment:

I have felt this exact sentiment before. I have a sneaking suspicion that it applies to everything in life. Some part of our minds eventually numbs the fondness or appreciation for something or someone, when we are faced with it intensely for a prolonged period of time.

Gasp.

Look at the comic strip, though. Good stuff.

Even more so, I’ve never baked anything edible on my own. Only with Katherine’s help and gas oven, I was able to make remotely edible cookies, once, years back.

Baking is about measuring and temperature precision..

The cheesecake is in the oven. I’ve made amendments to the recipe, spilled more than one thing on myself, and made too much batter for my pan.

All this without the help of my taste tester.

We’ll know how it goes, 1(bake)+6(cool)+12(chill)=19 hours later.

Saturday night, we fed Weiwen, Bernard, Kate, Fel and the Tongs (yes, in order of arrival, because I am that particular). There was taboo (with Elaine and Jason too), and some watching of the second installment of Lord of the Rings. Then we ate ice cream.

Sean claims that he did all the cooking and all I did was instruct/assist. I’d like to announce that that is NOT true.

I think these guys liked it.

This post is to document what was put on the table and how, in case there comes a need to replicate anything in the future. Recipes after the jump, it’s very, very long.

Original recipes in black, our tweaks in blue, and what I would have done differently in red (rad, boomz):

Beef Stew, slow cookered.

From allrecipes.

• 2 pounds beef stew meat, cut into 1 inch cubes – 1.5kg shin beef from Giant. For 8, should have been 2KGs.
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf – used 2
• 1 teaspoon paprika – used 2
• 1 teaspoon Worcestershire sauce – used 2 tablespoons
• 1 onion, chopped- used 3
• 1 1/2 cups beef broth – 2 cups, 1.5 beef stock cubes
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped – 2 stalks

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Sauted beef in 3 batches (after coating with mixture of flour and salt), then sauted the onions and garlic til soft. Added beef back to stir around in heat, then deglazed with broth (added the paprika and wortchestershire sauce in the broth). Popped chopped veg into crockpot and poured beef and broth over. On high for 4 hours, then low for 2.

Served with rice. The guests liked it, it was tender and not too salty.

Could have added more veggies in the last 2 hours, after stew shrank, as veggies were mushy after the 6 hours. More Worcestershire sauce, more pepper.

Double Tomato Bruschetta

From all recipes again.

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Used a toaster, but for the rest, it was according to instructions. Excellent. Guests liked it. Liked cheese. Could add Parmesan to try next time. Even my mom liked it though she doesn’t like cheese.

Braised Onions

From Elise on Simply Recipes.

• 1 pound pearl onions, about 1 inch in diameter – bought “small onions from NTUC in simei. I think they’re the same, we just dont call them “pearl onions” here.
• Butter – Elise doesn’t say how much, Sean chose to use HALF a stick. I persuaded him to use 1/8th of a stick, just enough to cover the bottom of the pan.
• Chicken stock or water (or vegetable stock for vegetarian option) – chicken stock cubes, in about 1 cup of water.
• Salt and pepper
• Sugar (for brown-braised onions)

Blanch the onions in boiling water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins. Overdid this part, blanched for about 5 mins in boiling water, I am easily distracted. Will do this right next time.

If you are using frozen pearl onions, defrost and drain them before the next step.

2a For “white-braised” onions:
Put onions in one layer in a saucepan with chicken stock or water coming up halfway. Add 1 Tbsp butter, season lightly, cover, and simmer slowly 25 minutes, or until tender.

This is the one we did.

2b For “brown-braised” onions:
Before braising, sauté peeled onions in one layer in butter until lightly browned. Then add liquid, salt, and 1 teaspoon of sugar; cover and simmer slowly 25 minutes, or until tender.

3 Uncover, boil off excess liquid, and fold in another Tbsp of butter if you wish. For “creamed” onions add some heavy cream to white-braised onions when they are just tender. Simmer several minutes until thickened, basting.

Serves 4. I know. I thought only Kate and I would eat this. But everyone else liked it fine, so it was not enough.

Cook more rice. Make more stew. More Bruschetta. More onions. MORE.