hzrt8w (Ah Leung) Steps Down
Posted 22 June 2007 - 08:34 AM
I personally don't know where to begin, since Ah Leung has contributed mightily to eG Forums and to my own dinner table over the last two years. I've now got better shaoxing, a new beer snack, and a host of remarkable home options from his remarkable Chinese food pictorials, a highlight of eG Forums.
We wish you well, Ah Leung, and thank you for your service!
Posted 22 June 2007 - 03:11 PM
Posted 22 June 2007 - 03:33 PM
I wish him the best of everything!
Posted 22 June 2007 - 08:49 PM
I have always enjoyed your posts (and great pictures) in the California forum. Your expertise on Chinese cuisine has provided great learning experiences for the members here. I hope you will still post when you have a chance, answer questions and show us more of those great photos.
Posted 22 June 2007 - 09:28 PM
I hope that better circumstances will soon allow Ah Leung to resume his valued contributions.
eG Foodblog: Crabs, borscht, and fish sauce
Posted 22 June 2007 - 10:15 PM
Have a look at my website, fluteperformer.com!
Posted 22 June 2007 - 11:18 PM
I learned so much from your posts. I also enjoyed the great photos.
I hope you will still be posting, when you have the time, because you have made a great contribution to the California forums.
Posted 23 June 2007 - 02:35 AM
Posted 23 June 2007 - 06:43 AM
"Nobody loves pork more than a Filipino"
eGFoodblog: Adobo and Fried Chicken in Korea
The dark side... my own blog: A Box of Jalapenos
Posted 23 June 2007 - 09:43 AM
I hope that we won't lose your voice completely. Best wishes in all your future endeavors.
Katie M. Loeb
Booze Muse, Spiritual Advisor
Author: Shake, Stir, Pour:Fresh Homegrown Cocktails
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol
Posted 23 June 2007 - 11:04 AM
Posted 23 June 2007 - 02:58 PM
I hope and pray your circumstances improve.
Will look forward to your off and on contributions whenever you can!
EGullet community will miss you!
Posted 23 June 2007 - 11:00 PM
Posted 24 June 2007 - 11:44 AM
Your posts have been deliciously informative and pleasurable, thank you for each and every one. I wish you and your family well and hope to see you able to continue here.
Posted 24 June 2007 - 06:09 PM
You will be missed as the specialist but I hope you will still hang around when we really need help! Pretty please...with oyster sauce on top??
Posted 25 June 2007 - 05:24 AM
Best wishes for whatever you have planned now, and I hope you will still drop by every now and then!
~ The Travels of Verjuice & Chufi
~ Eat cheap, travel far
~ Dutch Cooking recipe index
Posted 25 June 2007 - 08:20 AM
Posted 25 June 2007 - 10:53 AM
My mom asked me the other day if I knew how to make Ma Po Tofu, and thanks to you, I was able to tell her!
Thanks for all your contributions to the eGullet community.
Edited by I_call_the_duck, 25 June 2007 - 05:46 PM.
"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James
Travelogue: Ten days in Tuscany
Posted 25 June 2007 - 12:59 PM
"She sells shiso by the seashore."
My eGullet Foodblog: A Tropical Christmas in the Suburbs
Posted 26 June 2007 - 04:28 AM
Cheers to Ah Leung Goh!
Posted 27 June 2007 - 05:40 AM
Posted 27 June 2007 - 06:58 AM
Cheers, and all the best in your endeavors,
Posted 27 June 2007 - 09:31 AM
Thank you for your service as a specialist and wonderful contributions to the eG Forums. So many of us have enjoyed your cooking demos, and we will continue to learn from them. I do hope that you continue to share your knowledge with us.
All the best - and thanks again!
Pam Reiss aka "Pam R"
Manager, eG Forums
Ten ways you can help the eGullet Society - eG Ethics Signatory
Author: Soup - A Kosher Collection - Passover - A Kosher Collection - Website - Desserts Plus - Demos - @PamReiss
Posted 27 June 2007 - 09:54 AM
Caro will be inconsolable. She (and we all at our house) is a devoted fan and follower, turning out those heavenly-scented and delectably delicious dishes over and over, with the wonderful tutorials and pictures that make every step easy to follow.
We all hope that your circumstances will improve heartily soon, and you will take your place again as our own favorite Teacher and Helper, as we wend our way through all those lovely dishes.
Thank you, thank you. We'll think of you every time the enticing scent of sizzling ginger and garlic wafts through the house. Ma Po Tofu is now one of our favorite breakfasts.
All our best,
And the flavour you imagine will come streaming from the spout.
My Blog--Thanksgiving and Goodwill
Posted 27 June 2007 - 10:18 AM
foodblog 1 / 2
I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin
Posted 27 June 2007 - 07:37 PM
Thank you so much for all your kind words and well wishes! I am moved seeing all your responses.
Unfortunately due to my job and health situations, I don't have the same level of access to eGullet in terms of time and connectivity as I once had. Circumstances do make one re-prioritze what's important in life. I am hoping to continue to partipate in the forums as an individual - time permitting.
Xie Xie [in Mandarin]
Doh Jeh [in Cantonese]
- Ah Leung
Posted 27 June 2007 - 07:46 PM
Posted 27 June 2007 - 07:53 PM
I echo the others in my thanks for your generous spirit of sharing.