tag:blogger.com,1999:blog-29524574.post5647834771991046033..comments2024-03-26T03:24:09.287-07:00Comments on On The Other Side Of The Eye: Lao Steampunk: Culinary arts in the retrofutureBryan Thao Worrahttp://www.blogger.com/profile/14250802784254875765noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-29524574.post-10917808822706354432018-12-25T12:13:39.306-08:002018-12-25T12:13:39.306-08:00This was an excellent read! XDThis was an excellent read! XDAnonhttps://www.blogger.com/profile/00016972663129083706noreply@blogger.comtag:blogger.com,1999:blog-29524574.post-26578245535887244422011-12-07T14:46:21.649-08:002011-12-07T14:46:21.649-08:00For the Lao community, we're fortunate to have...For the Lao community, we're fortunate to have the translation of Phia Sing's Traditional Recipes of Laos and ca. 114 recipes to consider. I'll have to take a new look at which ones really suit themselves towards consideration in a steampunk world. <br /><br />As for the Triceratops steak, I'm seeing a number of marinades proposed for critters like alligators including a milk marinade surprisingly: Place milk in a deep bowl, add pepper flakes and rosemary. Season the meat with black and cayenne peppers. Place meat in the bowl, add milk and cover. Let marinate 3-4 hours. Voila, at least if you like it Southern style...Bryan Thao Worrahttps://www.blogger.com/profile/14250802784254875765noreply@blogger.comtag:blogger.com,1999:blog-29524574.post-41070541793204859172011-12-06T17:44:46.644-08:002011-12-06T17:44:46.644-08:00I explore this very topic over at my blog, and the...I explore this very topic over at my blog, and the only reason that my cuisine tends towards the Western is that those are the sources I have on hand—in fact, the only two non-Western cookbooks I can find from the 19th/early 20th century that are not in an original language are one written about Curry by an Indian servant in England, and an early 20th century Chinese cook book from California, which is essentially the granddaddy of takeout "Chinese" food (featuring about 100 different ways to make Chop Suey.)<br /><br />Also, your triceratops is likely to be similar to a modern ruminant, with slightly lighter and "fishier" flesh based on its being a reptilian creature; I'd sat for a Triceratops Steak, seasoned with salt and pepper and grilled, a nice big red wine, slightly acidic—something like a Chianti—would be a good choice. But that's just me, your palate may vary.Aaronhttps://www.blogger.com/profile/01924284685403279877noreply@blogger.comtag:blogger.com,1999:blog-29524574.post-7661939848048696422011-11-28T14:32:12.573-08:002011-11-28T14:32:12.573-08:00Lol. Probably. There were definitely a lot of grea...Lol. Probably. There were definitely a lot of great points we could jump off with. It occurs to me one day it might be interesting to examine: Alternate food history. What if Italy hadn't adopted pasta from the Chinese? or: "Oops, they brought a batch of nightshade, not tomatoes from the New World..."Bryan Thao Worrahttps://www.blogger.com/profile/14250802784254875765noreply@blogger.comtag:blogger.com,1999:blog-29524574.post-30058806704416270002011-11-28T14:18:50.791-08:002011-11-28T14:18:50.791-08:00You should have copied-pasted a transcript of the ...You should have copied-pasted a transcript of the little chat you, Joyce and I had!<br /><br />Anyway, at Steampunk Nusantara, we actually have a few entries for food we might find in a SEAsian steampunk world. I had a lot of fun writing them.Jhahttps://www.blogger.com/profile/16985629384463009968noreply@blogger.com