
Chinese love to eat livers, esp the women..
Livers and kidneys cook with mee sua...
this is a confinement dish for women after birth.
Posted 30 November 2006 - 02:21 PM

Posted 30 November 2006 - 04:17 PM
Posted 30 November 2006 - 04:21 PM
You are still using the set bought/brought in 1958? Almost half a century?I actually have 2 sets, both yellow. The set my mom and I brought from HK in 1958 was fired much better as the glaze is not peeling. The newer set we ordered from Taiwan has smaller dinner plates, and the glaze is fading or flaking.
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Posted 30 November 2006 - 04:28 PM
Kim Chi for the girls? Wow! They are really trained to handle hot taste when they are young! last week I cooked the string beans with just a minute amount of chili bean sauce (1 tsp for the whole dish feeding 8 people) and served it during Thanks Giving dinner... My 7-year niece said the food "burns her lips".
Posted 30 November 2006 - 04:28 PM
Posted 30 November 2006 - 04:32 PM
You are still using the set bought/brought in 1958? Almost half a century?
Everyday? Wow! These things last a long time!
Edited by Tepee, 30 November 2006 - 04:38 PM.
Posted 30 November 2006 - 04:35 PM
Kim Chi for the girls? Wow! They are really trained to handle hot taste when they are young!
Posted 30 November 2006 - 04:51 PM
Edited by Tepee, 30 November 2006 - 04:55 PM.
Posted 30 November 2006 - 05:00 PM
Yep. That's the norm. Very uncomfortable. But you get used to it for those who grew up there.I haven't been to HK, but my relatives tell me how they have to sit elbow to elbow everywhere, lol!
No. That's Vietnamese style from my experience. In HK you have to hail the waitstaff to order.And, they expect you to give your order the moment you're seated
Posted 30 November 2006 - 05:35 PM
I haven't been to HK, but my relatives tell me how they have to sit elbow to elbow everywhere, lol! And, they expect you to give your order the moment you're seated
Posted 30 November 2006 - 05:51 PM
Posted 30 November 2006 - 09:04 PM
Edited by sheetz, 30 November 2006 - 10:40 PM.
Posted 30 November 2006 - 09:39 PM
On the 3rd day, they gave me lots and lots of these stuff. They were undercooked (I think) and I had the worst case of purging, lost 5lbs in 2 days. Another case against liver is a close friend who had a craving in her early pregnancy ate a lot of liver, and during her 20th week had to abort because the baby had problems. A coincidence?
Posted 01 December 2006 - 04:07 AM
Posted 01 December 2006 - 04:49 AM
Edited by Tepee, 01 December 2006 - 04:55 AM.
Posted 01 December 2006 - 04:53 AM
Sounds to me like the underdone pork liver still harboured parasites.
Posted 01 December 2006 - 04:53 AM
Delicious pix, sheetz. BTW, would like to ask questions about the Fuchsia Dunlop book. Are most of the recipes spicy? Will this be a good christmas prezzie (for myself)?
Posted 01 December 2006 - 07:29 AM
strange isn't it ? some can take everything, others has adverse effects from eating the pig's internal organs.
we used to eat every part of the pigs, ...brain, livers, kidneys, intestines and even its blood... but nowadays has to refrain ...
Posted 01 December 2006 - 10:43 AM
Delicious pix, sheetz. BTW, would like to ask questions about the Fuchsia Dunlop book. Are most of the recipes spicy? Will this be a good christmas prezzie (for myself)?
Edited by sheetz, 01 December 2006 - 11:02 AM.
Posted 01 December 2006 - 05:19 PM
[...]Tempoyak is fermented durian cooked with chili, sweet-sourish in taste. Fortunately, my whole family love this tempoyak bought from a stall near my house. It also has ikan-bilis(whitebait) and petai(stinky beans) in it.
[...]
Posted 01 December 2006 - 07:28 PM
Posted 01 December 2006 - 07:53 PM
Posted 01 December 2006 - 11:06 PM
Very light and refreshing.


Edited by Tepee, 01 December 2006 - 11:19 PM.
Posted 04 December 2006 - 05:30 AM



Posted 04 December 2006 - 05:57 AM
Edited by Dejah, 04 December 2006 - 06:00 AM.
Posted 04 December 2006 - 06:17 AM
Posted 04 December 2006 - 08:25 AM
Posted 04 December 2006 - 08:27 AM
Posted 04 December 2006 - 08:30 AM
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