Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.


  1. Society Announcements

    1. Announcements

      Information about what's happening at the eG Forums.

    2. Member News

      Announcements of food-related member news

    3. Welcome Our New Members!

      A forum for new members (those with fewer than ten posts) to introduce themselves.

  2. Society Support and Documentation Center

    1. Member Agreement   (45,652 visits to this link)

      Shortcut to the eGullet Society Member Agreement.

    2. Society Policies, Guidelines & Documents

      This is where you'll find the eGullet Society member agreement and related guidelines, as well as other essential documents.

  3. The Kitchen

    1. Beverages & Libations

      A refreshing exploration of the drinks that relax and revitalize.

    2. Cookbooks & References

      Cookbooks and references for cooking, eating and drinking; on-line resources in a similar vein.

    3. Cooking

      Savory cooking techniques and ingredients.

    4. Kitchen Consumer

      Comparing appliances, non-specialized tools and equipment, renovation and construction information, mail order suppliers, and stores; finding places to buy high-quality and hard-to-find ingredients.

    5. Culinary Classifieds

      Person-to-person sales of cooking-related items.

    6. Pastry & Baking

      Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

    7. Ready to Eat

      Fast food, junk food, convenience food and drink, including soft drinks: when it’s good and when it’s not.

    8. RecipeGullet

      A centralized place to find and post recipes.

  4. Culinary Culture

    1. Food Media & Arts

      Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.

    2. Food Traditions & Culture

      Culture, tradition, history, discoveries, and culinary travel not limited to one region. Lifestyles, diet and nutrition; food mores, etiquette and entertaining.

    3. Restaurant Life

      The view from working in the back or front of the house, and the view from dining at the tables and bar.

  5. Regional Cuisine

    1. 319,364
    2. 54,476
    3. 127,838
    4. 86,597
    5. 7,518
    6. 8,457
  6. The Fridge

    1. Q&A Fridge

      Cold storage of topics and eGullet Q&A sessions past.

    2. 10,176
    3. 3,217
  • Find topics tagged with...

  • Featured Topics

  • Recent Forum Images

  • Our picks

    • Post in Dinner 2019
      It does.  Go to your drop down menu under your username in the top right corner, select "ignored users" and you will be brought to a page where you can add the usernames of those whose posts you do not wish to see.
      Last night we had black bean and roasted poblano pepper enchiladas verde with yellow rice.
        • Like
    • Post in Dinner 2019
      Pizza Night.

      Mushroom and Italian Sausage for Moe and I. 

      and  Greek Potato

      for Matt  
        • Delicious
        • Like
    • Post in Breakfast 2019
      Buttermilk biscuits 

      topped with ham.
        • Delicious
        • Like
    • Since I've jumped into the conversation, I may as well ask a couple of other questions. I'm really more into pastry than chocolate (though I've read nearly this entire thread and I am tempted by much of your work!).
    • Post in 4 Days in Guilin
      Dinner on Friday was more of a family affair.  One of the people in my client company and the one who introduced me to the company in the first place, is also an old friend. So, I had dinner with her, her husband and just-teenage daughter as well as another friend.
      We chose this place which was conveniently right next door to my hotel. A "hot ticket" in town I was told and I believe it. It is an up-market Sichuan hotpot restaurant.
      We arrived at 7 pm and it was just beginning to fill up. Bright young things. Family groups. Loving couples. All sorts. By 8 it was rocking!



      3 Generations
      Of course, we weren't here to discuss the clientèle, but to get our fill. As soon as we were seated we were presented with this.

      Even the non-spicy side would be considered spicy by many. The spicy side is incendiary.

      We then collected things on sticks of our choice and parked them on the convenient stick parking thing at the side of out table.

      Batch 1 - far from the last!
      then they go into the boiling dual stocks.



      Pig Offal on Sticks
      So you want to know what's on the sticks? Are you sure?
      Various bits of pig offal - intestines, liver, bits neither you or the pig knew it had. Best not to know! Here are a few. By this time we were living in a micro-climate of chilli-laden steam so the pictures aren't as clear as I would like.

      Celery wrapped in pork.

      Enoki mushrooms wrapped in pork

      Quail egg on a stick

      In case things aren't hot enough for you. Pickled chilli wrapped in pork and cooked in the hot side of the pot.

      Pickled chilli stick and pig's blood.
      This we washed down with the local beer, Liquan. This particular line, 1998, was brewed to commemorate Bill Clinton's visit to the city in the said year.

      Finally, we were stuffed and requested the bill. This is calculated by the number of sticks you have in your stick bin. The various skewered items were on one, two or three sticks depending on price. Non-skewered items such as the pig's blood were priced by colour-coded plates - Sushi conveyor belt style.

      And so to bed. Next morning, I woke with chilli and Sichuan peppercorn still oozing from every pore! But a lovely meal.
        • Delicious
        • Like