Properly making the Pho broth is a very involved process that takes about 12 hours of boiling bones, roasted veggies, toasting/grinding spices and other ingredients. Actually assembling the dish once the broth is makes is 3 minutes.So what's the deal with pho? Is it just clarified beef broth, or something different?
Properly making the Pho broth is a very involved process that takes about 12 hours of boiling bones, roasted veggies, toasting/grinding spices and other ingredients. Actually assembling the dish once the broth is makes is 3 minutes.
If you do live in Cleveland I have a few places that make pho that are life changing.
I do live in Cleveland - west side, though, probably not where the good places are.
Its very good. I crave it occasionally but its too much work for me to make it myself and I live down in Amish Nirvana so I cant buy a bowl locally.I went down the YouTube rabbit hole on making pho broth a few months back. I can't imagine what kind of flavor makes it worth that kind of effort, but I'm curious to try it.
Used to be one of my all time favorite foods. I could be convinced to step off the veg wagon if a whiff of that aroma tickled my nose. So good, so complex.Properly making the Pho broth is a very involved process that takes about 12 hours of boiling bones, roasted veggies, toasting/grinding spices and other ingredients. Actually assembling the dish once the broth is makes is 3 minutes.
If you do live in Cleveland I have a few places that make pho that are life changing.
If you don't want to make the effort, I remember this being very nice.I do live in Cleveland - west side, though, probably not where the good places are.
I went down the YouTube rabbit hole on making pho broth a few months back. I can't imagine what kind of flavor makes it worth that kind of effort, but I'm curious to try it.
My BIL rated memorial events by the spread.We drove into Jersey today for a memorial service. At the repast there was an antipasto tray loaded with various Italian cheeses, roasted peppers, marinated artichokes, salami, prosciutto, and then penne with vodka sauce, sausage, peppers and onions, lemon chicken, eggplant rollatini, Caesar salad. Needless to say I made a real gavone (pig) of myself.No room left for dessert.
No eggs or cream involved?Veggie burger on Brioche bun with mayo. Dill spears on the side and cherry tomatoes. Dessert was homemade 'eggcream'.
No, just an easy homemade knock off of chocolate eggcreams that you'd drink at a soda fountain, way back in the day.No eggs or cream involved?
Thanks. I suppose myNo, just an easy homemade knock off of chocolate eggcreams that you'd drink at a soda fountain, way back in the day.
I mix less than an inch of Hershey's syrup, depending on the size of the glass, with 1/4 - 1/2 inch of 2% milk. Mix well with a long handled small spoon, keep stirring more slowly while slowly adding cold Perrier mineral water or plain salt-free seltzer/carbonated water.
Careful at top of glass so it doesn't overflow, I sip when needed. It's foamy halfway down, but a quick dessert, tastes good and not very fattening. Satisfies the sweet tooth when you have nothing else around.
We drove into Jersey today for a memorial service. At the repast there was an antipasto tray loaded with various Italian cheeses, roasted peppers, marinated artichokes, salami, prosciutto, and then penne with vodka sauce, sausage, peppers and onions, lemon chicken, eggplant rollatini, Caesar salad. Needless to say I made a real gavone (pig) of myself.No room left for dessert.
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