Jump to content

eGullet Q&A with Ed Schoenfeld

Thursday-Friday, December 5-6, 2002

41 topics in this forum

  1. Soup in Cantonese Meals; "Medical" Soups

    By cabrales,
    • 2 replies
    • 6.8k views

  2. Stock

    By Suvir Saran,
    • 8 replies
    • 9.1k views

  3. Fermented Bean Curd

    By Jinmyo,
    • 9 replies
    • 9.7k views

  4. Chinese Wines In Cooking

    By cabrales,
    • 1 reply
    • 4k views

  5. Acidity in Shanghainese Cuisine

    By cabrales,
    • 1 reply
    • 4k views

  6. How can a restaurant be so inconsistent?

    By Bux,
    • 4 replies
    • 3.1k views

  7. MSG issue

    By SteveW,
    • 5 replies
    • 2.9k views

  8. Texture in Chinese food

    By Jon Tseng,
    • 2 replies
    • 4.5k views

  9. "Thousand Layers"

    By Jonathan Day,
    • 1 reply
    • 2.1k views

  10. Chinese restaurants

    By Vanessa,
    • 3 replies
    • 2.5k views

  11. Dim Sum

    By Jason Perlow,
    • 9 replies
    • 4.6k views

  12. Steamed Pork with Dried Scallops

    By Jinmyo,
    • 4 replies
    • 2.7k views

  13. Fook Lam Moon

    By cabrales,
    • 1 reply
    • 1.9k views

  14. Quality standards for Chinese food

    By Jonathan Day,
    • 1 reply
    • 2.1k views

  15. Oil from Pigs

    By cabrales,
    • 2 replies
    • 2.3k views

  16. The quality of Chinese food in NYC

    By Steve Plotnicki,
    • 3 replies
    • 3.4k views
×
×
  • Create New...