Tepee

PLEASE!!!! Do try(them all!) and let us know! BTW, kudo for a job well-done on your crackers attempt!

Not stew, but I've: Cooked turkey meat à la chinese filling for baos. Made a filling for cornish pasties.

These articles (see also Articles 2 and 3) by Dr Joseph Mercola should clarify a lot of myths about saturated fats. Whew!

These sources don't seem to ship outside of the US and Canada.

Coming from a no-tipping culture, I found it incomprehensible that, after a lousy service from a smart-talking and rude waitress, our host friend in D.C. added 20% to the check at one swanky sushi restaurant when we visited him in '97. Major culture shock.

I personally think almond goes very well with toffee. Why don't you use your fav almond cake and fill it with Dulce de Leche, then cover with light whipped cream. If your friend is particularly partial to the taste of almond, you could add some amaretto to the whipped cream, or spike a syrup with it. Here are some almond cakes, if you don't have one already.

Sounds like the noodles are either oversoaked, or overhandled in the mixing. Count me in the cook-off...but I'll only be doing this on April 10.

Ooooooo...I love kerabu pucuk paku too! Wet markets are, as the name suggests, pretty wet places. It's a building where you can find stalls selling fresh chicken, fish and other meat; they are processed on the spot and so there's a lot of cleaning activity. 'Course there are drains for outlets. Some vegetable stalls can also be found there. If you visited the Msian blog, I posted pix of a typical open air market. I didn't include the wet market which was adjacent to the dry one because one has to tread very carefully in one. I didn't think I could juggle a camera in one hand and a child in the other in such a slippery place. If you've got morning sickness...the smells will kill you .

OK, I'm getting a bit jealous about the amazing sense of community/identity the Toysan guys have. The rest of us, Overseas Chinese, where are you now, and where are you from? Starting from ngo.... I'm a 2nd generation chinese; My mom was born in Singapore, her mom's from Hong Kong. Cantonese. My dad was born in Malaysia, his family's from China. Hakka. Let's get this thread rolling (preferably in the direction of Food, or we'll get axed).

A Beautiful Blog from a hen mei de ren. Till we meet again in your 3rd blog, jai jian.

In pottery class, twisted bowls with curled rims are considered arty. I made one melamine bowl just like that when I steamed food in it as a newly-wed out to impress with what little cooking skills (?) she had.

If I need only half a handful of rice, I use the mortar and pestle; the dry grinder for more. Don't overgrind...you don't want it too fine. I love crystallised ginger in my shortbread too!

Going off-tangent a little and thinking out of the box, I'd love to store my littler cakes in these. Apparently, some of them can take the weight of (even) chinaware.

Is marinated egg, tea eggs, century eggs, or salted eggs?

Thanks, Sue-On! And, I'm going to use your cupcake liner tip too. Yay! no more cutting parchment paper to size.

Michael, this is practically a stone's throw away...haven't tried it though. Well, my doc isn't too happy with my cholesterol level, so I've been good and have been avoiding innards for some time. If only I can keep away from desserts and ice-cream and chocolates and...

I've a question on steamed baos. I've made this a couple of times before, but each time, it's for a big group, so all's finished. This time I'll be making a batch for ourselves, which means there'll be leftovers for later consumption. What's the best keeping method? Freeze after or before steaming? Or is freezing not a good idea?

Glad to hear that your shortbread is successful! I like my shortbread to have more texture. Instead of the rice flour, I either grind my own rice (not too fine) or I add some semolina (sugee).

Have you seen the stuff this man bakes? Feh! A beginner, he says. If he's a beginner, I'm a newborn.

Reading your posts make me want to give Yorkshire Puddings another go. The only time I tasted one, I made out of a packet of YP mix from Tesco. Depending on the amount of liquid and eggs you add to it, you'll either get YP or pancakes, if I remember correctly. At least I made it in a YP tin It didn't excite me at all.

*** Applause!!!!*** We have a winner! That looks and sounds so good. I haven't seen this before. Where were you, nondual1, when we needed you? Duh....should I retract my photo?

'Scuse me......stumbling.......aaack, I feel like such an Eliza Doolittle in Lucy's elegant presence...... *genuflecting* Just to share what I do by simply using Adobe Photodeluxe. When I click on the Effects menu, there's a feature called Outline, where I can choose how I would like my photos to be framed. There are choices for colors, width, and etc... HTH. ..........stumbling out again..........

Sue-On, they were sold out last week...heeeeeeeeerrrrrre they are!

This is from the Australian site Aprilmei posted. clicky here

I've often wondered what suet was as it comes up in some recipes. Now, I know it looks like lard, but why shredded? Tried to google for pictures but couldn't find any. Does shredded mean it's like flakes?