jo-mel
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Posts posted by jo-mel
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Yeah! Chinese Characters -- then I'll be all set! Mei wenti!
没问题
Dejah -- are those friends in Sacamento, like what we have here in NJ?
Or maybe I should just write them down from Toisanese/Cantonese, when they come up? ham choy is preserved mustard and choy poh is preserved turnip?
hzrt -- I meant to ask you. I was looking for salted mackeral in my Asian market yesterday. I finally found and bought it, but when I couldn't find it at first, I wondered if preserved turnip -- which I have, give the same salted taste for your Mustard Green dish?
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When you guys and gals start saying choy and ham and yuk and pak and chai and kuai -----in pinyin, then I will know what you are talking! LOL!
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Why would you want to become a regular when you have to start out eating mediocre dishes?
I guess you don't know much about Qing. He not only knows Chinese food more than most of us, but he also knows China46 quite well.
This is not said in criticism, but just to let you know there is more beyond Qing's statement.
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Now THAT'S a gas stove! Oh -- the dish looks great, but my eye was on that flame!
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Dejah: are you teaching me all the techniques in bulk production so I can work in some of the family restaurants here?
Hey! With your love of food, knowledge, and skills, anything is possible!
Let's see what we can do here:
Wesza can bankroll and advise, as he is a food and restaurant consultant...
You can cook and boss the kitchen, and I, well, I would love to work the front of the house 'cos I've had my run in the kitchen...
Tepee can be our master baker: mooncakes for Moon festival, bday cakes, all things sweet...
torakris can be our Japanese "fuser"...
Pan our flutist...
Suzi? Are ya in?
Gastro?
Ben Sook will want to be the food taster...
Who else want to be in this venture? Virtual Chinese restaurant?
I'll be a server or clean up----- if I can be a taster, too!
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This one is finely chopped pork, bean curd and garlic chives (jiu cai hua) and I'm not sure of the sauce, as it is not a saucy dish. One person with me, the last time I had this it, didn't like to-fu, BUT loved this dish!
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Qing --- Ni Hao!!
How do you rate the House Special Saute (withthe buns, od course)? I love that dish, but always feel bad that someone has to do all that fine chopping!
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I also love the taste of mustard greens, but usually have pickled them - or in soup.
I think that next week, it will be this stir/fry. But I only have dried conpoy in my refrig. I will look for salted fish in the store, but will any jarred fish do if I don't see that brand?
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To me, sweet/sour should be almost equal parts of sugar/vinegar. I want the tang there and not a cloyingly sweet aftertaste.
Back to the Hot/Sour Soup ----- I came into this thread with the idea that it was a Northern dish. I guess I said Peking dish early up, but wasn't there a time when Northern, which included Peking, was considered Shandong?
Anyway, after all the research I've been doing, I'm coming to the conclusion that it indeed arose from the West - Sichuan. I guess the final nail was the use of such 'mountain' crops such as lily buds, tree ears, bamboo shoots, and dried mushrooms ------- along with the depth of flavor that you almost always find in Sichuanese cooking, which you can find, in one dish, sweet/sour/salty/hot/ etc. One dish and you find almost all flavors included. Sounds like Hot/Sour Soup.
There were two references to Mandarin Soup which is what you get if you leave the pepper and vinegar out.
I Guess I'm going to have to keep an open mind when it comes to a dish's origin. Lesson learned.
(BUT - I still like my H/S soup to have just black/white pepper and not chili pepper!)
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Anzu -- I went back the Simoons "Food in China", and looked up black pepper. It mentioned native sources and species, and its trade to parts of the world. The Oriental pepper trade went from India to Southeast Asia to China. Just to shorten all the information, the one thing that interested me was this: <<<<<It was reported that a Han emissary was sent to the state of Nay-Yueh, modern Kwangtung, in the 2nd century B.C. where, at a reception, he first encountered a plant product H.L.Li has identified as black pepper (piper nigrum). The emissary was told that it came from Szechuan, far to the west. That region, in turn, probably obtained it overland from India, a land also associated with pepper in other earlier accounts.>>>>>>.
So, more pointing to H/S Soup having Sichuan origins. Tomorrow, I want to find when chili arrived in the province.
There is also something written about pepper plants in Canton that probably came from North Vietnam.
About the language -- I just brushed thru parts of DeFrancis' The Chinese Language', and he says <<<<<< Native speakers of Putonghua occur as a solid bloc in the huge area that extends from Manchuria through north and central China to the southwestern provinces of Sichuan and Yunnan and the northwest provinces of Gansu and Ningxia.>>>>>>> But --- no dates were provided, and I didn't have time to look further.
Interesting!
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Aren't they made into necklaces, too?
I have 3 of them , and on one, I made a hole in the bottom and dug out the meat, but never went further than that. The other two are so old that the 'chestnut' inside has dried up so that they are like rattles. No need to empty them if I EVER decide to string them!
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I decided to run thru some of my books --- especially the regional ones. They seem to be evenly divided on the origin. One even said it is a Northern dish with Sichuan origins, but that Peking had a claim to it too! Others say it should only have regular black pepper as the heat, and another says, black pepper, brown pepper and chili!!!! ARRGGHHHHH!
Another says something about its 'heat' properties, but that could be for either region. In the North to warm you up in the winter, and in the West -- to make you sweat and cool off!
Same with the pig's blood. Authentic recipes should have it, but that the Shanghainese shun it. Another said that it is left out in Western versions as it might turn off people.
I decided to see if the golden needles,----- a 'must' in the dish would give a clue to the origin. Simoons "Food in China" talks about lily buds as another widely-used flavoring, especially in Northern dishes. But then, further down on the page he talks about the day lilies were cultivated as food crops in various regions, but particularly in Sichuan whose cuisine makes liberal use of golden needles.
Sooooooo------Do do you want your authentic clam chowder to be white with milk, or red with tomato?? LOL!
Someone in one of my cooking classes was surprised by the golden needles in the dish we were making. This was when Hot/Sour Soup was just coming into our restaurants, back in the 70s. She said she thought that the dish she recently had, used French-style green beans. Well, the following week, she went back to the restaurant and came in with a report. They WERE French style green beans!!!
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hzrt -- How simple ---- a couple of ingredients abound with flavor! Looks tasty, too.
That bitter quinine taste is supposed to be refreshing in hot humid weather, isn't it?
I've usually stuffed it and steamed it with a black bean sauce, but I must give this one a try.
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For what it's worth from what I've read ---- (from somewhere, over the years)
It was considered a Beijing dish -- the hot coming from white pepper.
I think it was during the Qing Dynasty when the mandarins, who ruled other provinces, originated from 'Peking' and so they traveled to those provinces along with their families and CHEFS -- cooking Northern dishes. Including Sichuan province. (I think that is one of the reasons why "Mandarin" is a natural dialect in Sichuan, also)
If this is so, then it would just be a matter of time for the chili to be added to the dish as 'hot', and labeled as Sichuanese.
Don't know how factual this is, but it does make sense. Something like 'Peking Duck' which is supposed to have been concocted in Kaifeng, but when the capital moved to Peking, so did the dish.
For myself, in Hot/Sour Soup, I want the white pepper -- not the chile.
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Oh--- what do you use to grate your ginger? I use a fine hand-held cheese grater.
Jo-Ann
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Salivating!
hzrt -- What is the sugar content on the LKK marinade? Also does the sliced sugar give the same sheen as rock sugar?
I've used rock sugar in this dish, and the sauce seemed thicker ----maybe because I let it reduce.
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There is a good picture of cheung fan (Hong Kong style) by blogger Chaxiubao on his website:
http://chaxiubao.typepad.com/./photos/unca.../p1010024_2.JPG
That looks like the cheung fan I used to eat on the streets of NYC's Chinatown.
Hzrt --- If you run out of imaging space in your account --- you can use mine!
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hzrt --- thanks for the warning! They say the Chinese can eat with their eyes, and so this Da Bi Zi is doing just that!
Did that broth in the house soup taste as good as it looks? I can almost taste it!
The curry dish looks lust like my Singapore Noodles without the Noodles. Looks like a nice dish to make.
Keep your pictures coming! I can take it!!
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AAARRRGGGGGG ---- The pictures on these pages lately are driving me crazy! I am on a special diet for a while, and my simple salmon with black bean sauce / fried brown rice for dinner tonight, pale in comparison!
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Our family had ours early this year. My gallery space is getting a bit tight, so I've to make a page for it.
Do post yours.
WOW! I wanna come nxt time!
On the Drunken Chicken --- does the coconut toddy drip in as the dish goes down? An interesting way to add the liquor!
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Tepee! LOL!
Dejah--- I think you must be joshing with us. I'm sure there is not a Dejah here --- a single person, that is. With all you do, there MUST be 2 or more of you posting under one name!!!
Chopping the shrimp, PLUS chopping the w'chestnuts, PLUS slivering the ginger? I hope your guests realize the fuss you went to. Still, the one person to please is you, and if all goes well, you should take a bow.
Any leftovers can be shipped to NJ. I'll pay the postage.
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Aside from preferring my 'caper' potato salad, ----when I'm faced with a buffet and there's a miriad of salads, I ALWAYS go for the potato salad ---- no matter what kind it is. Forget the pasta salads and the cole slaws. I like potato salad sliced. chunked, relished, mayoed. oiled. red skin, plain white --- whatever. I'm a potato salad gourmet!
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I innocently tried to answer Project's questions, one time. You have to hand it to him, as he really is very earnest in his 'projects'. Not like 'easy-way-out' me!!
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If there's egg in potato salad, why aren't potatoes in egg salad?
Reviews on North American Lobster Company
in New Jersey: Dining
Posted
I've never been to the restaurant, but I did like the fish market itself ----- when it was in its heyday -- years ago. Both the Rt 17 and Rt 46 places had lines of people, but they moved fast as there was so much help. The fish and shellfish was great, fresh because of the big turnover, more variety that you could ever wish for, every weight of lobster possible and all kinds of salads, soups and breads. It was a pleasurable experience to go there. But now? fuhgeddaboutit!