Archived posting to the Leica Users Group, 2011/07/26
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]There are Graphic Artists and Performing Artists but perhaps the greatest artists of them all are the chefs. The Culinary Artists. They're on the top of my list. The Top Chefs. I think they should combine workshops. Like those ones in Santa Fe all the photography enthusiasts go to with the famous photographers you thought were dead. . Also have cook outs among the shoot outs. And "so you think you can dance" after dinner. Dance outs. Glee meets Top Chef. "so you think you can cook?" After which they go down the runway wearing their own photo vests or jackets which they've had only one day to make using only locally grown hemp fabrics. Mark William Rabiner > From: Geoff Hopkinson <hopsternew at gmail.com> > Reply-To: Leica Users Group <lug at leica-users.org> > Date: Wed, 27 Jul 2011 08:09:44 +1000 > To: Leica Users Group <lug at leica-users.org> > Subject: Re: [Leica] Cold Pho > > Yes why not Phil??? A bet a stack of interesting dishes have been > discovered > by trying different things with existing ones. I'm very fond of this noodle > soup too, although I've never tried it cold. With the chilli and spice that > could be very interesting and still warming in any event.. We are fortunate > to have Vietnamese people as an active part of our community here as well. > > Cheers > Geoff > > *Australia, paying for the world's carbon sins, one tonne at a time**.* > > NO ARCHIVE > > > On 26 July 2011 17:29, Philip Forrest <photo.forrest at earthlink.net> > wrote: > >> Yes pho is supposed to be served hot and I love it that way. I >> know that's the way it's traditionally done. >> >> Cooking in this temperature where the kitchen can easily reach above >> 120 isn't really what I want to do right now. But preparing a big pot >> of spicy broth for a few days' meals and just chopping veggies and >> adding noodles right when it is ready to serve sounds like a great plan >> in this unrelenting heat. Same with other cold soups like gazpacho. >> >> While I love a bowl of hot pho with beef or just veggies, I don't think >> that playing with the temperature of the soup is going to do anyone any >> harm. If it's the nomenclature that bothers, then I'll call it cold, >> spicy, vermicelli (or glass noodle) soup. >> >> Phil Forrest >> >> >> >> On Tue, 26 Jul 2011 00:07:32 -0700 >> Richard Man <richard at imagecraft.com> wrote: >> >>> Ha ha, curiosity won I found the reference to "cold pho." >>> >>> Pho, is of course, a corruption of the Chinese word "Fun," or rice >>> noodles. (just like cha in Japanese and chai in Hindi are from cha >>> [tea] in China). >>> >>> May be some Vietnamese eat it that way, but I have never heard of it, >>> and as far as I know, Chinese never eat cold soup - although with 90+ >>> ethnic groups and 1.2 billion people, I could be wrong. >>> >>> So yes, enjoy a bowl of pho, but hot and spicy would do nicely! >>> >>> On Tue, Jul 26, 2011 at 12:00 AM, <bruceslomovitz at comcast.net> wrote: >>> >>>> >>>> >>>> I read with interest the comments about cold pho and have a comment >>>> or two regarding that. >>>> >>>> >>>> >>>> Vietnam has a very hot and sometimes very humid climate. Pho is >>>> eaten at all times of the year and at all times of the day. It is >>>> best served hot, not cold. One of the reasons for its popularity >>>> in Vietnam is that the hot temperature of the soup as well as its >>>> spiciness cause one to sweat. Sweating, as we know, helps to cool >>>> us by evaporation. So please enjoy pho, but enjoy it as it is >>>> meant to be enjoyed. And that is hot and spicy. >>>> >>>> >>>> >>>> Bruce S. >>>> >>> >> >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information