http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30Recipes & Cooking Techniques: http://www.roadfood.com/Forums/fb.ashx?m=554093http://www.roadfood.com/Forums/fb.ashx?m=554347Fri, 20 Nov 2009 16:55:05 GMT Made this today in a crockpot to serve at my sports bar in Oswego, NY. 2# Ground Beef (browned & drained) 1# Bacon 1 Red Onion 2 Tomatoes 2T Relish 3 squirts ketchttp://www.roadfood.com/Forums/fb.ashx?m=553625Tue, 17 Nov 2009 10:30:20 GMTI make a killer cheeseburger pizza, although I cheat by using Stop & Shop made pizza dough, it is actually pretty good in my opinion: - Let dough proof for about an hour, in the dark, covered with a little oil in the bowl - Whttp://www.roadfood.com/Forums/fb.ashx?m=552896Fri, 13 Nov 2009 15:50:30 GMTHospital is on the same block. No need to worry about that one.http://www.roadfood.com/Forums/fb.ashx?m=552880Fri, 13 Nov 2009 14:28:18 GMT Made this today in a crockpot to serve at my sports bar in Oswego, NY. 2# Ground Beef (browned & drained) 1# Bacon 1 Red Onion 2 Tomatoes 2T Relish 3 squirts ketchup 3 squirts brown mustard 1/http://www.roadfood.com/Forums/fb.ashx?m=552874Fri, 13 Nov 2009 13:44:49 GMTMade this today in a crockpot to serve at my sports bar in Oswego, NY. 2# Ground Beef (browned & drained) 1# Bacon 1 Red Onion 2 Tomatoes 2T Relish 3 squirts ketchup 3 squirts brown mustardhttp://www.roadfood.com/Forums/fb.ashx?m=552861Fri, 13 Nov 2009 13:03:29 GMTKind of hard to believe that it is a Kansas tradition when most hazelnuts grown in this country come from Oregon with a few from Washington state. That would be a little like saying that wild rice dishes are a Georgia tradition. http://www.roadfood.com/Forums/fb.ashx?m=552146Tue, 10 Nov 2009 06:33:59 GMTThanks--That's what I suspected, but wanted verification from the Sunflower State itself. This book seems to have a lot of bogus recipes.http://www.roadfood.com/Forums/fb.ashx?m=552093Mon, 09 Nov 2009 22:04:34 GMTI've lived in Kansas for the past 23 years, and I've never heard of this or seen it in a restaurant here. I'l say "made up".http://www.roadfood.com/Forums/fb.ashx?m=551948Mon, 09 Nov 2009 10:10:52 GMT Has anyone heard about this or seen it in restaurants? There's a recipe for it in a book I bought called American Food: The Gastronomic Story by Evan Jones (Vintage, 1981), but the only other reference to it I've seen has been thttp://www.roadfood.com/Forums/fb.ashx?m=551775Sun, 08 Nov 2009 11:04:33 GMT I don't think I've ever eaten a bowl of Pho. There were several places in Fresno when I left 11 years ago but I never stopped in. Next time I get down towards DC I'll try one. Mike if you ehttp://www.roadfood.com/Forums/fb.ashx?m=551738Sun, 08 Nov 2009 04:38:48 GMTNYPizzzaNut wrote in part: I have been getting my Bun Bo Hue at Song Long Vietnamese Restaurant in the Roselawn area of Cincinnati for many many years - this is their menu description of this dish (I also have them add some meathttp://www.roadfood.com/Forums/fb.ashx?m=551734Sun, 08 Nov 2009 01:49:40 GMT In the Atlanta area there are three main locations for Asian ethnic foods including Pho: Buford Highway (Pho probably is mostly limited to the stretch inside I - 285), South of the city and outside I -285 in Clayton Countyhttp://www.roadfood.com/Forums/fb.ashx?m=551696Sat, 07 Nov 2009 18:52:30 GMTIn Augusta GA recently I found Pho in a free standing Japanese stir fry place that otherwise probably has food like the mall Japanese places you find. It is the Wasabi Express at 2838 Washington Road. Half the menu at thishttp://www.roadfood.com/Forums/fb.ashx?m=551688Sat, 07 Nov 2009 17:44:58 GMTIn the Atlanta area there are three main locations for Asian ethnic foods including Pho: Buford Highway (Pho probably is mostly limited to the stretch inside I - 285), South of the city and outside I -285 in Clayton County along Jonesboro Road (thehttp://www.roadfood.com/Forums/fb.ashx?m=551115Thu, 05 Nov 2009 13:47:43 GMT When I lived in Seattle there were almost as many pho places as Starbucks. The place I liked, Pho Bac, in the International district charged about $5.00 for a huge bowl. Yesterday in Amhttp://www.roadfood.com/Forums/fb.ashx?m=550835Wed, 04 Nov 2009 11:27:02 GMTI'm a native Floridian and lemme tell ya, Chowder is a year round fave. Cant say for certain weather the tomato base (minorcan) or the cream base is more popular. I've worked in restaraunts that have served both and, as long as it's a good recipe, both whttp://www.roadfood.com/Forums/fb.ashx?m=550660Tue, 03 Nov 2009 19:40:58 GMTI came accross a site Pho lovers might enjoy I thought I would share. http://www.phofever.com/http://www.roadfood.com/Forums/fb.ashx?m=549894Fri, 30 Oct 2009 22:34:03 GMT Yeah, he told the inspector to come back after the rush and she refused. When he wouldn't cooperate, she went outside to make a call and he locked the door behind her LOL Then he made lunch for the people inside whttp://www.roadfood.com/Forums/fb.ashx?m=549723Thu, 29 Oct 2009 22:40:56 GMTHere is a superb pho recipie posted by rebeltruce: http://www.roadfood.com/F...ish-Sauce-m369234.aspx ... post 17 ... I tried it and it came out very, very, very good.http://www.roadfood.com/Forums/fb.ashx?m=549128Tue, 27 Oct 2009 08:51:32 GMTAh, the Disney menu. 18. is quite obscene for any soup. And I doubt they are generous with the seafood. But I'd sure like to go there on vacation someday soon. http://www.roadfood.com/Forums/fb.ashx?m=549104Tue, 27 Oct 2009 06:43:37 GMT$8.50 for a large bowl of excellent Pho i my area.http://www.roadfood.com/Forums/fb.ashx?m=548842Mon, 26 Oct 2009 08:53:18 GMTI see now!!!........Dak was talking about the OP's Disney menu.........it does say Lemongrass scented broth. I've had Pho all over the world and I don't recall ever having a Lemongrass scent broth....LOL!http://www.roadfood.com/Forums/fb.ashx?m=548821Mon, 26 Oct 2009 06:52:02 GMTI hope Dak wasn't talking about the recipe...Sunny would be very upset to learn that his Pho recipe wasn't Pho......ILMAO!!! When I say Sunny was a Vietnamese Cook, I mean he was a Street Food Vender in Hanoi before cominhttp://www.roadfood.com/Forums/fb.ashx?m=548820Mon, 26 Oct 2009 06:46:18 GMT Thanks Rebeltruce. I've copied the recipe and will try it when I get a chance. Where do you get your fish sauce? I didn't realize you were so close to me. I'm a bit N of Winchester. Do you have anyhttp://www.roadfood.com/Forums/fb.ashx?m=548817Mon, 26 Oct 2009 06:35:36 GMTNot sure what you mean, dak - the recipe? That's definitely pho. Tom yum is a hot/sour type soup, with totally different seasonings - Galangal, lime, Thai lime leaves (keffir?), lemongrass, chili paste. Usuallyhttp://www.roadfood.com/Forums/fb.ashx?m=548811Mon, 26 Oct 2009 04:01:27 GMTDid anyone notice that this wasn't really pho, but more of a tom yum with rice noodles? Even for a tom yum, $18 is too expensive!http://www.roadfood.com/Forums/fb.ashx?m=548805Mon, 26 Oct 2009 02:07:08 GMTThe hardest part is getting the noodles the right consistency.http://www.roadfood.com/Forums/fb.ashx?m=548768Mon, 26 Oct 2009 00:32:53 GMTThanks Rebeltruce. I've copied the recipe and will try it when I get a chance. Where do you get your fish sauce? I didn't realize you were so close to me. I'm a bit N of Winchester. Do you have any Pho shops to recommend down yohttp://www.roadfood.com/Forums/fb.ashx?m=548761Mon, 26 Oct 2009 00:12:06 GMTin Oklahoma City's Asian District it's authentic at $5.50 - $7:00. can't think of a reason to try it at a chain outside the district when the quality is so high locally in "uptown." http://www.roadfood.com/Forums/fb.ashx?m=548529Sat, 24 Oct 2009 23:24:12 GMT