Comments on: Hot from the Fryer http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/ My boyfriend likes Astronomy. I prefer Gastronomy. Thu, 21 Aug 2008 20:03:27 +0000 http://wordpress.org/?v=2.5.1 By: dvq http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/#comment-1130 dvq Fri, 16 May 2008 07:12:54 +0000 http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/#comment-1130 These are great guilty pleasures :-) I so want to go back Saigon and eat all these. These are great guilty pleasures :-) I so want to go back Saigon and eat all these.

]]> By: Astronomer http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/#comment-1125 Astronomer Thu, 15 May 2008 02:44:52 +0000 http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/#comment-1125 Neneh - Every time you comment I forget I know you and think that you're a reader from India or something. htran - Sorry you're stuck eating mediocre meals during your recovery. How do they expect you to get better?! Duy - That's interesting--I will get the Gastronomer to try it and see what she thinks. She LOVES Chinese plum sauce. Neneh - Every time you comment I forget I know you and think that you’re a reader from India or something.

htran - Sorry you’re stuck eating mediocre meals during your recovery. How do they expect you to get better?!

Duy - That’s interesting–I will get the Gastronomer to try it and see what she thinks. She LOVES Chinese plum sauce.

]]> By: Duy http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/#comment-1123 Duy Wed, 14 May 2008 13:42:52 +0000 http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/#comment-1123 i think the cha gio's sauce is Vietnamese version of Chinese Plum Sauce (we call it "tuo*ng xi' muo^.i" in Vietnam) . i think the cha gio’s sauce is Vietnamese version of Chinese Plum Sauce (we call it “tuo*ng xi’ muo^.i” in Vietnam) .

]]> By: htran http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/#comment-1122 htran Wed, 14 May 2008 13:18:31 +0000 http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/#comment-1122 You are so cruel, G. Here I am in the hospital recovering from my surgery when I paid a visit to your site and was hit smack in the noggin with these delicious snacks. I would pay ten times the price just to have 1 bite of those. I had tried all of them when I grew up in Saigon, but Banh bao chien is something new and seems worthy of an experiment. Now I have to get back to my exciting hospital cuisine.. You are so cruel, G. Here I am in the hospital recovering from my surgery when I paid a visit to your site and was hit smack in the noggin with these delicious snacks. I would pay ten times the price just to have 1 bite of those.
I had tried all of them when I grew up in Saigon, but Banh bao chien is something new and seems worthy of an experiment.
Now I have to get back to my exciting hospital cuisine..

]]> By: Neneh http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/#comment-1121 Neneh Wed, 14 May 2008 11:08:45 +0000 http://gastronomyblog.com/2008/05/14/the-art-of-deep-frying/#comment-1121 I've passed this joint when we were staying at a hotel on NTMK but never stopped by. I'll have to make an effort to go by for cha gio! I’ve passed this joint when we were staying at a hotel on NTMK but never stopped by. I’ll have to make an effort to go by for cha gio!

]]>