Ben Hong

Whores ovaries

I always laugh when I hear people mispronounce "au jus", as in rosbif au jus. Most of the time it comes out as "awjuss", emphasis on the first syllable. It's "oh jhoo" with a very soft sibilant"J". You don't say "do you want awjuss with that?" that would be tantamount to saying "do you want 'with gravy' with that". Ugh. Il y a veritablement quelques douzaines des termes francais qu'on sacrifie' au nom de "chic".

I really didn't know how many Toisan folks were around, that's why I started the thread - to "flush" you guys out of hiding. You young'uns apparently had some pride problems growing up, what with being outnumbered by the Hong Kongers and Mainlanders who arrived in the past 30 years or so. In future threads or posts, I will tell you how the Toisanese were significantly responsible for the overthrow of the last dynasty of imperial China, thus paving the way for a Republican China. There are many great reasons to feel proud of who we are. Tell some of your friends to join sites such as the eG, not only for the communal aspect, but to find out about the fabulous, earthy, flavourful food that our people enjoy. Language is the greatest medium for culture, but food is the soul.

You can't do much that can hurt them.

Dejah, I add foo yu to "all" my bbq meats, including charsiu. Just adds so much more depth of flavour to the meats. Hey, it's amazing how us Toisan people develop the same tastes. Two squares of foo yu on a bowl of hot rice is just the ticket for lunch sometimes. There's a teeny tiny salt fish (almost transparent) that I love. A handful of that, just dipped in boiling water, a couple of shakes of nuoc mam, a sprinkling of green onions on top of a bowl of rice is a great lunch.

Fish is always problematic with a predominantly gwai loh crowd, for some reason a lot of people can't appreciate the taste and texture and bones. Most like it deep fried and about half of the population do not like fish, sad to say. Besides, like you noted, a large fish might take too long to steam.

Hey, with a menu like that, I could arrange to be in DC on business at our embassy.

Twenty minutes do not give you much time to cook rice and everything else. But if you have cooked rice already available, you could pick one out of a hundred dishes and impress. I would have a tendency to go with a noodle dish to be on the safe side. I mean even "westerners" know and like noodles . Singapore noodles, beef sa ho fun, lo mein, pancake style double sided Cantonese mein, almost anything noodles.

Great for use as a rubbing alcohol Absolutely horrendous to drink.

Dunno Gastro, looks pretty elaborate to me. I am again eating solo tonight (wife works evenings), so it's just a master sauced chicken quarter, snowpeas w/dried mushrooms/chives, a bottle of Moosehead lager, a postprandial nap.

Gung hei fat choy to all. As Spock says, "Live long and prosper". I always thought that Spock had an eerily Asian cast to him, except the ears, of course.

Gastro just feel proud that you are properly using and eating with the most civilized eating utensils on earth, other than the spoon. I remember when my mother first joined us after immigrating from Hong Kong in the late sixties. Being of stout, "unsophisticated peasant" stock, she had not been exposed to that many ways of the gwai loh. We threw a banquet in her honour, and being that the guests were a good mix of Caucasian and Chinese, suitable utensils and chopsticks were laid out. On approaching the table my dear innocent Mother asked a very telling question when she exclaimed "Ai ya, why are there so many weapons on the table"?, pointing at the knives and forks. I often agree with her assessment when I see that knives and forks are sometimes wielded like weapons in the hands of some of the people with more boorish table manners.

Don't forget the Dynasty on Bloor. It was great 7 years ago and it was good last summer. Today????

My usual method in dealing with pork tongue is to scrub it well with handfuls of coarse salt. Rinse and simmer for an hour. At this time the "skin" should peel off like a glove, and the meat should be tender enough to use for whatever.

With a cheongsam that is cut appropriately, that is wayyy up the sides there should not have been any need to wear a mini cheongsam, however, not having seen a bad set of legs on any Chinese girl/woman, you girls should have the perogative to flaunt them. Yeah, a mini cheongsam would do it for me. I have many moles on my face

A long time ago, the fates conspired to bring most members of our extended family together for CNY. My Mother and two aunties prepared 18 different dishes and all the traditional pastries and sweets normally associated with CNY for the CNY eve dinner and cooked similar banquets for all of us on three successive days. Jeez, I miss my mother. Shalmanese, that was an awesome photospread of "WOW" food.

Check out www.taishan.com/english/ Home sweet home.

For what we are attempting with Gastro, 9 might be a more auspicious number. Yeah, long union Her call name is "fatt" enough. :

"Peen tong" is also correct, maybe more correct.

Hrzt is the most right. KayPo (Cantonese) or chipao (Mandarin) is the "proper" designation. But the most common term used is "cheongsam" in Cantonese or Toisanese. My Grandfather wore a "cheong po" in China. The only person who wore one in everyday life as recently as ten years ago, was the father of my friend Michael Wu, Chairman of Wing Lung Bank in Hong Kong. His father was the founder, and could wear anything he damn well pleases . Our family's term for "wife's cake" was "loh po na beng" or "loh po beng" Anyway, where were we? Ah yes, 6 organic suckling pigs........

Gastro and yuki, you are both bang on right with the translations. Ya see Herb, this Gastro has language and culture, she cooks, has a sense of humour, going up the corporate ladder so fast that she's getting nose bleeds. The price just went up to 2 suckling pigs, toss the silk.

Dejah, "mui geen or mui yin" I'll try anything just one time. At this stage of my life, I have no shame. Besides, I am heeding a higher calling by trying to marry Gastro off. Don't know what to do about the bolts of silk, but suckling pigs? Yeah.