Pho Ga-t about ittttt

This was my first foray into the world of homemade pho, and I chose to make the chicken version, AKA phở gà. I took "short cuts" and made what I deem a ghetto pho, and I'm still adjusting ingredient levels. Therefore, I'm not gonna post a recipe that doesn't get the VSA (Vafoodhead Seal of Approval). Mahaha. It was still tasty with that distinctive "pho" flavor, but I know it can be better.. This time I used boneless tenderloins and some organic chicken stock, but that ain't legit. So pho-get about huge shortcut pho, and stay tuned for a kosher recipe in the future.

As for now, I'll post some tips/tidbits about making pho, and specifically phở gà.

• Don't cut corners when it comes to the chicken. Use a whole chicken if you can, because the meat will have more flavor, as will the soup (bones->stock).
• Parboil the chicken in plain water before making the broth, to get rid of impurities. Rinse pot and chicken after boiling.
• Skim the top of the broth often while simmering, as scum and nasties will rise and float.
• Don't be afraid to adjust spices to your preferences. Chicken pho usually has way less spices than its more famous beef cousin, phở bò, but I like the spices that usually go in the beef version.
• Char and rinse onions and ginger (if using) before adding to pot. This releases more flavor.
• While you're at it, toast yo spicesssss!
• They say the less cloudy the broth, the more superior the pho.
  
• If you're using fresh bánh phở (rice noodles), you only need to put them in boiling water for half a minute. If you're using dried noodles, boil for approx 4-5 minutes, keeping a close eye on it.
• Pull chicken meat out of the broth after it's cooked, or it'll disintegrate from extended boiling. Have your broth boiling RIGHT before plating(bowling? roflcopter), which will reheat the meat and soften/loosen your noodles a bit.
  

Random food fact: Star anise contains anethole, the same ingredient which gives the unrelated anise its flavor.


Cheers,
T

♫ Animal Crackers in My Toast ♫

Wait. That's not how the song goes?

Meh, I was never a fan of Shirley Temple anyway.

Ok but really, I thought it'd be a cute title (and I'm really not a fan of Shirley). I made French toast for dinner, because I never got up to see breakfast time. I made it extra special by coating the toasts in crushed animal crackers before cooking! It added a subtle crunch and layer of flavor. Making this recipe up also helped me get rid of some animal crackers that I impulsively bought by the huge bagful yesterday (I was depressed and wanted to munch, shut up).

Served with maple syrup, strawberry preserves and blueberries.

I'm slowly trying to build up my tolerance for lactose, so I ate my toast with a glass of milk. Uh ohhh..

I found that blue plate in a deep, dark compartment of our dining room buffet. I thought it was pretty neat with its "cracked" texture and all, but I bet it bothers some of you that its color clashes with the blueberries. And I bet it also bothers some of you that the title is grammatically incorrect. Whatever, don't chap my pants about it.

...Wait. That's not how the saying goes?

Dang.

Animal Cracker French Toast
Makes 4 slices
4 slices of white or whole wheat bread (or anything. Brioche is even better, but we don't have that. Oh! Sourdough or Texas Toast would be great too)
2 large eggs
1/2 cup milk
1 tbsp sugar or sugar substitute
1/2 tsp vanilla extract
1 tsp cinnamon
a tiny pinch of salt
1 cup animal crackers
butter (preferably unsalted) for cooking

Pour animal crackers into a gallon-sized ziplock bag and crush with blunt object such as a rolling pin (I used a meat mallet on the animals because I'm sadistic like that--- but not the sexual kind, you dirty clown). Alternatively, pulse very slightly in a food processor. Pour crushed crackers into a shallow plate/bowl.
Set a pan or griddle on medium-low. Beat eggs, milk, sugar, vanilla extract, cinnamon and salt together. Take note of the cinnamon's tendency to clump together-- you'll prob need to whisk mixture before each dipping. One by one, dip both sides of bread in mixture and let excess drip off. Then, dip both sides in animal crackers and gently press on.
Melt a small pat of butter (1 for each slice) in hot pan and place toast[s] in. It is very important to leave some elbow room between toasts, or else your crap will be as pale and soggy as... anything that's pale and soggy? Cook until golden and flip to cook other side.
Serve w/ maple syrup and jam/preserves, fresh fruit, butter, cream cheese, etc.

French Toast TIPS:

• An alternative to animal cracker crust is cornflake crust, which I've seen floating around the intarweb. FROSTED Flakes would be even better. As a matter of fact, try a buncha different crushed up cereals. Just make sure you don't crush them too finely, or you'll end up with dust.
  
• When using regular sandwich bread, DO NOT soak in egg mixture for a long time. Your bread will disintegrate. BUT, if you're using a thick bread such as Brioche, Texas Toast, French baguette, or challah, soak longer.
  
• If you want a thick, rich french toast that has a custardy center, use the thick breads listed above after they are slightly old/stale. This way, soaking won't destroy the texture of the bread, and the center will retain more egg mixture when cooking.
• If you want an eggier french toast, reduce milk to 1/3 cup. The less milk you put, the longer you can soak (especially with thicker toast).
  
• Another delicious way to have french toast is by "stuffing" it; simply place a filling on top of one slice of bread, top with another slice, and continue with regular steps. Try stuffing with cream cheese + fruit/jam, nutella, etc.
• Turn French toast into a legit dessert by adding a scoop of ice cream.

Random food fact (via Wiki): In Brazil, French toast is called "rabanada" and follows the Portuguese recipe. It is quite often used to celebrate a birth, as well as at Christmas and New Year celebrations.


Cheers,
T