http://www.chicagobites.com/2007/12/chicago-bites-87-thalia-spice.htm Your Chicago Dining Guide Thu, 11 Mar 2010 03:02:39 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.chicagobites.com/2007/12/chicago-bites-87-thalia-spice.htm/comment-page-1#comment-192 the ulterior epicure Wed, 12 Dec 2007 16:43:05 +0000 http://www.bitingreviews.com/chicagobites/?p=120#comment-192 1. Perhaps the "stinky feet" phenomenon can be explained away by the presence if fish sauce, a common ingredient to Southeast Asian cuisine. It might also explain away the "interestingness" of the "spices" you note in the other dishes, as well. 2. In Asian cookery, fish cakes are not the meaty, moist patties that you encounter in the U.S. (i.e. salmon or tuna burgers). Asians often incorporate squid and/or shrimp, which gives it a more bouncy, or as you described it - rubbery - consistency. It may have also explained why the cakes seemed "normal" to Yukako. Ask her. I'd be curious to know her response. 3. Those "vegetable noodles" that B had: were they mung bean noodles (a.k.a. "glass noodles because they are clear)? 1. Perhaps the “stinky feet” phenomenon can be explained away by the presence if fish sauce, a common ingredient to Southeast Asian cuisine. It might also explain away the “interestingness” of the “spices” you note in the other dishes, as well.
2. In Asian cookery, fish cakes are not the meaty, moist patties that you encounter in the U.S. (i.e. salmon or tuna burgers). Asians often incorporate squid and/or shrimp, which gives it a more bouncy, or as you described it – rubbery – consistency. It may have also explained why the cakes seemed “normal” to Yukako. Ask her. I’d be curious to know her response.
3. Those “vegetable noodles” that B had: were they mung bean noodles (a.k.a. “glass noodles because they are clear)?

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