Text 27816, 47 rader
Skriven 2009-08-23 22:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: starch 66
=================
 BF> Menu at http://www.ajanoodle.com/   

It looks peculiar, but then all pan-Asian menus look that way
to me. I don't tend to favor them, though it's conceivable
that someone could be expert at several kinds of cooking.

 BF> From Reporter Magazine: 
 BF> Traditionalists be warned: The food is not “authenticö by any stretch
 BF> of the imagination— then again, it never claims to be.
...
 BF> Can we ask your advise as to choices?  We promise not to make a habit
 BF> of it.  Appetizer, soup and noodle dish?  It would be nice to have an
 BF> idea of what styles to start with as noodle dishes are an untraveled
 BF> area.      

You can ask, but I can't answer. Even after looking at the menu
and various Web reviews I don't have a handle on the place.

 BF> We can take higher heat than we had at the Thai place.... if Aja has
 BF> it.   I kinda doubt they would have anything real hot.

I'm a proponent of add your own, especially in the form of
powder or flakes.

 BF> I know nothing about the authenticity, but I Love the Chow Mai Fun at
 BF> our local Asian fast food joint... Even though I have to beg for
 BF> anything approaching medium heat.  Tho' once it was loaded with 3/4
 BF> inch long, skinny tubular peppers that were *hot*!  The dish heat was
 BF> good, but I only eat 3 or 4 of the peppers... which seemed almost like
 BF> empty hulls.   They are getting 'weaker' as I keep ordering Chow Mae
 BF> Fun 

I'd stick to the local joint, actually. But then I'm not starved
for variety in the noodle department.

==

 BF> I've had stout made with some oatmeal.  It was pretty good.   Does
 BF> that change oatmeal enough for you to call it drastically improved?

For sure. Oatmeal stout, though no better than any other kind
of stout, is probably the highest expression of that grain.


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