Comments on: My Old Place http://www.thegrubworm.com/2010/02/my-old-place/ Adventures in food Thu, 09 Sep 2010 12:31:29 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: The Grubworm http://www.thegrubworm.com/2010/02/my-old-place/comment-page-1/#comment-236 The Grubworm Mon, 22 Feb 2010 11:55:33 +0000 http://www.thegrubworm.com/?p=281#comment-236 I didn't see that one Tom - although it sounds like a proper old ding-dong of a dish. I will have to keep my eye's peeled... And i do definitely intend to head back asap, all timidity cast aside this time. I didn’t see that one Tom – although it sounds like a proper old ding-dong of a dish. I will have to keep my eye’s peeled… And i do definitely intend to head back asap, all timidity cast aside this time.

]]> By: Tom http://www.thegrubworm.com/2010/02/my-old-place/comment-page-1/#comment-229 Tom Thu, 18 Feb 2010 18:34:51 +0000 http://www.thegrubworm.com/?p=281#comment-229 Did you see anyone have what is in effect a massive bowl of floating chillis with fish which you scoop out of it...? That (and they do some good whole fish and chilli things) are my favourite at My Old Son. Any timidity gives you an excuse to go back (or to Gourmet San on Bethnal Green Rd - always more crowded though and with a more ghetto decor) Did you see anyone have what is in effect a massive bowl of floating chillis with fish which you scoop out of it…? That (and they do some good whole fish and chilli things) are my favourite at My Old Son.

Any timidity gives you an excuse to go back (or to Gourmet San on Bethnal Green Rd – always more crowded though and with a more ghetto decor)

]]> By: The Grubworm http://www.thegrubworm.com/2010/02/my-old-place/comment-page-1/#comment-225 The Grubworm Wed, 17 Feb 2010 10:23:28 +0000 http://www.thegrubworm.com/?p=281#comment-225 Pedantic is good - otherwise how will I learn? I am, for a foodie, woefully ignorant of regional Chinese cuisine. But I'm learning. I didn't think lamb was a typically Sichuan dish - but Xinjiang (far west?) sounds about right. I do like to dive into the strong flavours when i hit somewhere new so next time I will try the ear (about the only part of a pig I've not eaten) or the intestines. I often find the more unusual sounding (to Western ears at least) dishes have some of the most interesting and unexpected flavours and textures. Pedantic is good – otherwise how will I learn? I am, for a foodie, woefully ignorant of regional Chinese cuisine. But I’m learning. I didn’t think lamb was a typically Sichuan dish – but Xinjiang (far west?) sounds about right.

I do like to dive into the strong flavours when i hit somewhere new so next time I will try the ear (about the only part of a pig I’ve not eaten) or the intestines. I often find the more unusual sounding (to Western ears at least) dishes have some of the most interesting and unexpected flavours and textures.

]]> By: Mr Noodles http://www.thegrubworm.com/2010/02/my-old-place/comment-page-1/#comment-224 Mr Noodles Wed, 17 Feb 2010 09:59:39 +0000 http://www.thegrubworm.com/?p=281#comment-224 I think you're being too hard on yourself. I wouldn't say you were being overly timid but I would've ditched the beef dish for something more gutsy. I don't want to a pedantic t**t but technically speaking neither My Old Place nor Gourmet San are Sichuan restaurants. For want of a better description, they are "mainland Chinese" restaurants that serve dishes from North East China as well as Sichuan and Xinjiang where the lamb skewers hail from. I think you’re being too hard on yourself. I wouldn’t say you were being overly timid but I would’ve ditched the beef dish for something more gutsy.

I don’t want to a pedantic t**t but technically speaking neither My Old Place nor Gourmet San are Sichuan restaurants. For want of a better description, they are “mainland Chinese” restaurants that serve dishes from North East China as well as Sichuan and Xinjiang where the lamb skewers hail from.

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