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  1. I'll second that, although the shops right off the freeway (the ones next to the gas stations) seemed to have lost something. Not bad, but not as good as a few years ago. Ron Stone did a segment on a little homey place in West. I'd like to say Annie's, but I'm only 2% certain. The elderly lady still used her grandma's wooden spoon to mix the dough. Now to get the yellow pages and look up Morning's. Hope they have hot chubbies.
  2. update on my first attempt at salty egg: Tasted better than store-bought. I only used salt, water, and one chicken egg (I had a small amount of brine left over from making salty limes; plus, I only had one egg in the fridge). Since I have almost complete quality control (e.g. hygiene), the Asian supermarket won't be getting my measly dollar anymore.
  3. pillowfondler, I found these: http://www.abc.net.au/tropic/stories/s284119.htm http://www.petesfrootique.com/recipe/fried..._jackfruit.html I like the dehydrated/crispy fried snackfood jackfruit, too. But I agree that fresh, unadulterated is best.
  4. Don't leave your chopsticks standing vertically in your bowl of rice. That's a religious no-no. We use spoons to divvy up and carry the portions to our plates. If we do reach out with chopsticks into a community dish, then "whatever piece we touch, we take."
  5. I asked a few friends about the sauce. No one seemed to recognize it. Anyway, I just had to tell you about my family's travel food: steamed white rice rolled in aluminum foil into a log shape and sliced into rounds; a mix of toasted sesame seeds, salt, and sugar (for dipping the rice); pork fu; VN bologna, any variety; salt and pepper
  6. slbunge has the right idea. You should check out your local nursing uniform shop or wilderness stores and try on different styles and then search websites and catalogs for better deals. I have Klogs brand clogs. They are 100% polyurethane, make my feet sweaty, but earn their keep by being comfortable and hoseable after a rough day doing yard work. They have never fallen off of my feet and I wear them with socks. But I'm not sure Klogs is for you. You may need something with more arch support. Klogs feel like well cushioned house slippers.
  7. My first taste of durian was in candy form. I spent three days scraping my tongue. My second taste of durian was as a cream in those sugar wafers. I spent one week scraping my tongue because the cream worked its way to the deepest crevices of my taste buds. My third taste (with food, I never learn) of durian was the fruit itself. Once I got past the smell, it was Yummy! I still buy whole durian fruits today, but only at $0.99/lb. or less. I'm cheap. My attempts at roasting and boiling the seeds have not been successful -- too impatient for the process, I suppose. Except for home-made ice cream, durian flavored anything is nasty. I still can not eat the candy or cookies.
  8. I was at a Chinese friend's house. Since I was not a member of the family, I had the honor of being served by the hostess and getting all choice morsels. I only remember two things from that night. 1.) The coveted squab drumstick with the claws still attached poking out from my rice bowl. Brrr. 2.) Six pieces of shrimp peeled by the hostess herself with her bare hands and plopped into my bowl. Only minutes before did I watch her pick her nose and not wash those same fingers. As she watched my hesitation, she assumed that I did not like shrimp. My friend declared that I love seafood, thus condemning me to consume the lot, or risk insulting the hostess. I ate all six shrimp and still gag from the memory.
  9. FoodZealot's link shows a pretty decent animation, although the disappearing chopstick might be a little confusing. It's exactly the same instructions as those appearing on the red chopstick wrappers from my local Chinese restaurants. The trick for me is to only move the top chopstick, the one supported by the index and middle finger. The pad of the thumb holds the chopstick lightly against the middle and index finger, and only those two fingers move. Also, your chopsticks should be held at a 45 degree angle to the food, not perpendicular to it. Hope that helps.
  10. fresco is correct. It's grouper. Appreciate the Chinglish; it's part of the fun of dining in Asian restaurants. Ever been to a VN/Chinese restaurant with English on the menu? The same menu item will have three totally different ingredients in three different languages. We just go with the Chinese version.
  11. The egg yolks are especially prized in mooncakes. My Chinese friends (Taiwanese, Shanghai-ese, Hokka-ese, Hong Kong-ese) prefer as little ingredients as possible. The four-yolked variety are a treasure, and each friend will admit to eating only the yolk and tossing the rest. Me, I don't care much for the yolk, unless it's the tiny cake. I prefer the all-nut variety, which no one else seems to like. I'm partial to mung bean/pumpkin seeds. Meat-filled cakes make my group of friends shudder. But that's just us. A normal size mooncake will also yield 8 servings for us because they are so freakin' heavy. Check the calories and fat calories on those things. You'll be amazed. I have never bought a mooncake. Since my parents usually get an over abundance from friends, and they detest mooncakes, I usually take them.
  12. Any luck so far? If yeast is the problem, this link may help: http://web.foodnetwork.com/food/web/encycl...70,1177,00.html As for covering or not covering the wine container, I'd at least use cheesecloth. I had that same question with my salty eggs recipe (I finally decided to tightly seal them, since I found ONE jar sealed that way at the Chinese supermarket. Usually, they're just packed dry in styrofoam).
  13. I posted this question on another thread, but this one seems more active and current. I have two recipes for making salty eggs (eggs soaked in brine). My question is: should I put a tight sealing lid on the jar or just cover the jar with cheese cloth? One recipe suggests the cheesecloth. The other recipe did not say.
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