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Description: If you are interested in food or cooking, let's join this club. We can exchange recipes, cooking, eating together and sharing tips to each other. contact to me if you wanna join ^^
posted about 3 hours ago by CamAnh
I'm not free on Friday, but Saturday. So can we make it Saturday?
posted about 1 day ago by feemtwo
Hi! Friday and Saturday are the only days I'm available, so if something is organized on one of those days I'd love to attend.
posted about 2 days ago by uluulustreet
Hi everyone! I m new to this group! Have been in Hanoi over a month, but really missed my local fares even though I am crazy about Vietnamese food too.. However, as I am living in a dorm for foreign students, I dont get to cook, and it seems like some of you are interested in Asian cooking, so maybe we can try cooking some Singaporean dishes? I have a good website with a lot of good recipes.. http://www.roseskitchenette.com/ n abt the BBQ, its sound really heavenly! BBQ is what I always have back at home. And it seems like it is Australian culture for ladies to bring some salad or sth along, but due to my housing constraints, is it possible for me to get drinks? or maybe go over to somebody's place to prepare something to bring over? Love to hear from everyone!
posted about 2 days ago by mikeykat14
sizling chicken and pork adobo....asean recipe wich is popular in the US...a filipino original dish...
posted about 2 days ago by TscTempest
A Wok Observation You won't see this in most cooking books about Asian Stirfry Cooking - details on how to use a wok like local short-order cooks, but its an observation I made while in China. I still need to check this here in Vietnam. First the wok temp needs to be very high and kept high, that is the oil has to be hot enough to fume. Second, each dish usually includeds two ingredients (a major constituient plus minor flavoring item) with condiment adjustment(usually salt, pepper, msg, and/or soy sauce etc.) Depending on the main ingredient: vinegar, sugar, cooking wine or other flavor correctors may be used earlier in the cooking process; that is, a main ingredient such as meat, fish, poultry or crusteacean, may be prepared first with flavor correctors and then set then aside while the rest of the combinants cooked, before adding the main ingredient back into the dish and finishing the process. Third, flavoring items are usually heated through first (note that phrase) then the main ingerdient is tossed in the hot mix. Fourth, adding a ladle or two of water with the wok charn, (the wok charn, it's across between a ladle and a shovel,) into the very hot wok rapidly causes a sizzling steam, which finishes the food and keeps it moist - [ This IS the secret that is rarely mentioned, and never explained.] This water is usually swirled into the wok in the same way as a marble is tossed into a roulette wheel - in a rapid swirl around the sides of the wok. This should only be enough to cause steam, don't flood the wok. Reduce the fluid to form a glaze but don't overcook the food to reduce the water. If there's too much, tip off the excess. It is better to add too little and add a bit more, than to add too much at the start. With woody stemmed greens or harder root vegetables, it's useful to add a lid to keep the steam in for a short time. Adding excess water cools the wok and reduces it's effectiveness as a quick cooking, hot wok. Of course, having said this, if you're making soup, add as much water or soup stock as you need - yes, you can also use soup stock instead of water. Lastly, Condiments are added quickly at the end of the cooking. The dish is usually garnished with a sprinkling of freshly chopped spring onion, and the residual water and cooking juices should form a small amount of a thin, sauce-like glaze for the dish - the ingredients should not be swimming in the remaining sauce. Iv'e been told, by a local chef that Chinese food is characterised by the presence of this sauce-like glaze, whereas with Vietnamese food this is not present, thus tending towards a lighter, crisper, more textured oral experience. In summary, kept it hot, keep it quick, keep it moist, and keep it light.
Yes, 14/9/2008 I'm sorry you can't make it Feemtwo, perhaps we can orgganise a mid-week something or other? would you have anything im mind? In the meantime does anyone have a short recipe they want to share? No reason we couldn't post it here...
posted about 3 days ago by feemtwo
Hey guys, I can't make it because I work on Sundays. Have a great time!
posted about 3 days ago by potato_princess
On 14/9, rite?
posted about 3 days ago by TscTempest
Great! With you, CamAnh that makes 4 so far (not counting me) Look forward to seeing you there :-D
posted about 4 days ago by CamAnh
I confirm to join the BBQ. Can't wait for it! :)
posted about 4 days ago by TscTempest
Hi Mikeykat14 and Quicksylva, welcome. A tip for those not yet registered for the BBQ, click on the Events Link, and then scroll down to where it says, "I'm Attending" click on the little round circle, and you're done :-D
posted about 4 days ago by Quicksylva
Just joining the group, looking forward to meeting you all. I have some great BBQ info as well. Hope to see ya soon
posted about 4 days ago by mikeykat14
sorry guys,maybe this sunday i can see you if we have something going on..just miss that fun specially meeting you guys...
posted about 6 days ago by CamAnh
I would love to go to join the first BBQ ever in my life :") So people, come with me or you'll be regret later hehe. -------- About yesterday meeting, it was so cool to know TSC and Minlenoir. We talked about a lot of stuff including cooking, travelling, languagues, culture, etc. Very nice to know them and plus, Daluva is such a great place too!
posted about 6 days ago by potato_princess
What a pity I can not join... the plan sounds very interesting ;)
posted about 6 days ago by TscTempest
Just a quick note, three of us were there last night. We chatted about cooking in general, and found that some want to learn both western style cooking and asian style cooking. We also decided to have a bbq at my place in two weeks time. As with sharing cooking styles and recipes, the sharing of customs is also an important consideration. When visiting for a bbq, it is an Australian custom, for men to bring drinks and for women to bring a salad and/or desert. Also if some people have special dietary needs, such a vegetarians or diabetics etc., then they usually bring a little something just in case there is nothing suitable for them. The bbq menu will include, fish, beef, sausages and baked potatoes. If you wish to confirm your attendance, please R.S.V.P., a.s.a.p via the events calendar ;-) (max. 10 ppl.)
posted about 1 week ago by potato_princess
Sorry all you guys, today I have an emergency case so then I can not join the meeting. So sad... I'm sure I'll join you next time
posted about 1 week ago by feemtwo
So sad I am busy tomorrow night... but I will come to the next meeting for sure!
posted about 1 week ago by CamAnh
Deal! See you guys tmr nite ;)
posted about 1 week ago by angelonbroomstick
sounds good lets do it up!
posted about 1 week ago by TscTempest
Hi, I know it's not the old quarter, but how about Daluva? 33 To Ngoc Van Tây Hồ, Hanoi There willbe a live band playing on Sunday nite.
posted about 2 weeks ago by TscTempest
Hi folks, I'm back now, sorry for the delay in response - ISP issues [grrrr...] Which Sunday you planning to meet? Day: Sunday Aug 31st? Time: 7 pm? Location: Old Quarter - where?
posted about 3 weeks ago by potato_princess
Sound interesting ^^ It's better if our meeting in old quaters cause everybody knows this area. 7pm is ok wit you guys?
posted about 4 weeks ago by feemtwo
That's a good idea! Let's get together in a cafe first to discuss things. How about this Sunday at 7? I am in the Ba Dinh district but can meet up anywhere.
posted about 4 weeks ago by TscTempest
Maybe for a first meeting, you could get together in a cafe and discus: what kind of cooking you want to do? how long will it take will everyone cook the same thing (eg. demonstration, follow,prctice) ? how much space is needed? are all the ingredients readily available? What kind of cooking do people want to learn? How long will cleanup take? Favorite recipes? time availability, regularity of meetings, etc.? Once I am back in Hanoi, I'm willing to make my kitchen available for meetings. The whole space is around 5m x 6m. I have lots of bench space, a central 'island' bench which is good for demos, large stove with oven, a second large benchtop toaster oven with rotisserie, and a variety of other gadgets. The table is also in the kitchen so there is space for people to sit, watch, write, discuss whatever, and so on. If you are interested, please let me know. regards Tsc
posted about 4 weeks ago by potato_princess
hic, it's quite hard to arrange a meeting... Just only one reply me :-?
posted about 1 month ago by TscTempest
Have you decided where to meet on Sunday? I'd love to join you but I am currently in Hamburg, Germany and won't return to Hanoi until the 14th of August. :-( Hope you have a great time. I look forward to hearing about it. :-)
posted about 1 month ago by potato_princess
Next Sunday would be 10th August ;)
posted about 1 month ago by CamAnh
I can't join this Sunday, it's my party day :(
posted about 1 month ago by feemtwo
I can meet next Sunday but my kitchen isn't available :(
Dear Group, I think we should arrange our first meeting on next sunday if possible ^^ If any kitchen is available on this sunday, please tell me soon ;) Can't wait to active our group ^^
posted about 1 month ago by nhien3684
Hi everybody, I would like to be updated on information and activities of our group for next months. Tks
posted about 2 months ago by feemtwo
I'm ready for the meeting! Potato_princess - do you want to create an event listing so we can plan what we're going to make and where we're going to meet?
posted about 2 months ago by CamAnh
I'll join :)
posted about 2 months ago by potato_princess
HI everyone... R u ready for our first meeting on next Sunday 20/7?
posted about 2 months ago by letunghoa
Hi all, can I join your meet-up? I am Vietnamese and I can cook some Vietnamese foods. I am available only on Sunday.
posted about 2 months ago by TscTempest
I'm also available on Wednesdays and Sundays. We will be moving into a place on July 10. It has a big kitchen, so once we're settled with our things, moving etc., I'd be happy to host an afternoon of shared cooking... Also, as another idea to consider, perhaps we could get a progressive dinner (running dinner) going - it's a dinner system where you have several courses, but each course is held at a different home so diners have to travel from one home to the next to complete the dining experience.
posted about 2 months ago by aumkara
I've not introduced myself properly. I'm an American working as an intern at Restaurant Bobby Chinn, finishing up a culinary degree. Food is my profession and my passion. I will try anything at least once, and while here, I am especially interested in trying food that isn't available at home. Wednesday and Sunday are my days off, and I am always up for eating. Just shoot me a message.
Hi All! I love to cook and would like to meet up with some fellow Hanoians to try new recipes. I am currently in a hotel so I don't have a kitchen, but I do have some good recipes to share. Let me know if anyone would like to meet up in the near future.
posted about 3 months ago by aumkara
I'm available Sundays or Wednesdays, and unfortunately do not have a kitchen.
posted about 3 months ago by potato_princess
Hi everyone, let's arrange a meeting next week! It's better if there is somewhere available to cook and share food to each other. It would be fun!^^
Anyone want to eat someplace on Sunday? Lunch or dinner.
posted about 3 months ago by TscTempest
Hello, just want to say hi and to ask, what cooking master classes (classes run by famous restaurants and chefs) do you know about or could recommend?
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