jo-mel
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Posts posted by jo-mel
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I'm waiting, myself, to see the answers to this one!! It sure wasn't back in '84 and '85 during my first visits, but it was in the 90s.
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Bony tongue! Interesting! I never even thought that tongues could have bones. The second fish looks interesting because of the fin positions. Looks like a lot of rear propulsion, but the tail fin is small.
hzrt -- All those beautiful fish in the tanks of those floating restaurants in Hong Kong---- are they for eating? Or for show?
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That food looks delicious!
By the way, not to sidetrack the thread (we could discuss this further in another thread, if people are really interested), but lunch is "lunch" where I come from. Somehow, I think there's been a previous thread about which meal is called "dinner," but I wouldn't be too sure how to search for it.
The way I thought it was is that 'Dinner' is the main meal of the day. If you have it late in the day, then the meal between it and breakfast is 'lunch'.
If you have 'dinner' in the middle of the day, then the lighter meal at the end of the day is 'supper'.
I grew up on breakfast/lunch/dinner. Some have breakfast/lunch/supper --- with the terms dinner or supper, in those cases, about the same.
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Markk----
Thank YOU for the 'special menu board' pic!! NOW I can peruse leisurely!
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LaLa --- Did you examine that menu closely? The first sections are the usual things you would find on just about any menu, but when you turn the page, the second part lists the Shanghai and other regional favorites.
Their Twice Cooked Pork is wonderful, as well as Shanghai Noodles, House Special Saute with Sesame Buns (small diced pork, tofu, garlic sprouts that is sauteed and stub]ffed into the buns), Chicken with Yellow Chives are a few. They are not way out items. At that link, is a link to their menu that you can read at leisure.
Also, see if you can find the thread to the last two Chinese New Year dinners. Plenty of pictures there.
Once you get to their specials, you will be a believer!
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You are all so helpful! I will try out the Cantonese pronounciation.
Hzrt-- before I saw your "bu yao qie", I printed out - 請 ---不要切開。謝謝! Both should work.
When I order meat, at the meat counter, I have no problem asking for yi bang niu rou, or liang bang ban pai gu, for instance --- it is just at the BBQ counter that I had trouble. Now I am armed!! Many thanks to all!
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When I buy the strips of roast pork (I can smell that aroma, even as I type this!!), I want the whole strip -- not cut up. But there is nothing faster than the hands of the chef. He takes that strip off the hook with one hand,and the other has his cleaver already in the down position --in an instant, it is sliced. I've tried to stop this in my fractured Chinese, but I was using the word 'dao' instead of 'qie', but then again, it may have been Mandarin was not his dialect. Now, I simply use hand motions.
What is Cantonese for 'please, don't slice'?? Can someone help?
As Dejah said -- getting it home is a problem! The first to go are the charred tips. The same as when I make it myself --- those burned edges are addicting!
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Aren't Pyrenees ---- mountain dogs? Used to climbing? How do you keep him from all that wonderful food "on TOP of the table"?? He must be overwhelmed by the aromas!!
Your pictures and presentation are beautiful! The dishes tempting! Can I come visit?
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China46 ‘s Chinese name is 九鱼, and its pronunciation matches the Chinese saying
久久有余. It is great for business owners, because it says, “Always has some extra cash.”
Cecil and all business owners believe that as the Number one important principle of management.
That's it! Thanks for clearing that up.
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To keep this on a food theme. The dinner we had that night was, of course wonderful and included a shredded potato dish that I'd had in Beijing -- something you won't find in any take-out here. It had Sichuan Pepper it and is as easy as can be. Anyone know or want the recipe?.
the dish you mentioned is called "tu dou xie" and is an excellent and simple dish made of very thinly sliced potato (julienned?) and usually also some equally thin slices of green and/or red pepper. It then typically includes some soy sauce or Chinese vinegar and sometimes some Sichuan peppercorns, an excellent, simple Northern dish. As for recipes, I can't really help, I myself need to learn a lot more...
I worded that 'know or want the recipe'incorrectly. I have a recipe.
After I first had it at a language institute in Beijing, I was looking all overr for it, and FINALLY found it in a Chinese homecooking book. There's no flavoring od red or sweet pepers in it --- just parboiled to get rid of the rawness, then stir/fried with oil, vinegar and Sichuan pepper. So simple - so different - so tasty!
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Pan -- Please, please---- keep a food log!?
Chengbo -- I've never been to Harbin, but I was with some students from there. It was at Dartmouth, just a few days after Tian'An Men. We were all cooking together, and after we ate, some of the girls started to sing, or recite poetry. One girl sang "On the SongHua River". I get chills, even now, thinking of the emotion she poured into that beautiful, sad piece of music. I never think of Harbin without that memory coming back.
To keep this on a food theme. The dinner we had that night was, of course wonderful and included a shredded potato dish that I'd had in Beijing -- something you won't find in any take-out here. It had Sichuan Pepper it and is as easy as can be. Anyone know or want the recipe?.
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If you see a tall striking Asian woman, mod dress and plenty of make-up, that might be the owner. I'll have to take a trip down there and check it out. Food stalls are wonderful places!
But you are right about the NJ supermarkets. They have come a long way in the past few years. Big, well-stocked, and the range of items is quite complete. Of course there is nothing quite like going into NYC's Chinatown and visiting the stores there, but out here -- no parking or tunnel costs. Kinda nice!
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When peeling ginger, there's no need for a peeler - just slice off the skin. For less waste, simply run a sharp knife over the skin and the skin comes right off. Or the easiest way - just slice off the amount you want, smash it, and cook away! No need for peeling.
The square -sided-end of a wooden chopstick aso peels ginger very well. Just hold firmly and 'peel' down with a sharp edge.
I had read somewhere that the best flavor in ginger is directly under the skin. That cookbook author preferred not to peel. When I use my cheese grater, I don't peel, nor do I when I just use a smashed slice -- just as you do.
But I do peel, when I want shreds, or when the ginger pieces are a highlight of the dish.
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Brian --- About those stalls in the Hong Kong Supermarket------
There used to be a supermarket in the New Brunswick area, I believe on Rt. 18 S. It was owned by the former owner of Maxim's and she was/is from Hong Kong. The store had many stalls -- all the regions of China, dim sum, sushi, noodles etc. It was a wonderful place for lunch. But it closed down.
Is the place in So. Plainfield like that?
Jason, I've had dim sum at China Gourmet, but it was so long ago, I've forgotten it. My most recent was at Triple Palace in NYC, but in NJ, China 46's spread was my latest. I'm going there again, on Sunday.
Joy Luck Pavilion has a great menu, but I haven't tried their dim sum -------yet. After that article, I must go!
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Also, sounds like it's great for groups...do you think we'll have as good an experience as a solo couple at China 46?
yes you will. and any additional discussion of the "other c46" should be considered irrelevant and off-topic and hopefully will be deleted or moved from this thread.
Just one fast last word on "the other C46" - puleeze?
'toc46' has well prepared food, small servings and never enough for a doggie bag. Their menu is SMALL compared to China 46. (I have both menus infront of me, and there is no comparison) 'toc46' has a pretty standard menu. China 46 has it all - standard, plus innovative, and traditional authentic Chinese.
You may now allow this post to self-destruct --tick, tick, tick-----
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I can peel, flatten and mash or chop garlic, with a cleaver as well as anyone, but my preferred way is to use a hand held cheese grater. (The one with a wooden handle and a blade about 5 inches long, with holes about 1/8 inch)I pinch the tip of the peel of the clove, then run it down the grater, The garlic goes through and the peel stays. I do that with ginger, also. Not when I want slices of threads, but when I want minced ginger (or garlic) I find my grater handy and quick .I run it under hot water, give it a shake, and it is clean.
When needing a lot of garlic &/or ginger for several dishes, I can do a pile of each in a short time.
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Oh dear I wish I hadn't bought two jars of black bean sauce as so far, I haven't liked the taste....
Fermented black beans, I like. Jarred Black Bean Sauce, I don't like.
Brown (Yellow) Bean Sauce is a different kettle of fish --- er-- bean sauce. I like that from the jar.
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A take-out menu from Shun Lee, a renown NYC restaurant has no Chinese characters in their little leaflet, and no explanation for the dishes. Some things like Sizzling Scallops with Vegetables give a clue, but how about Chicken with Three Different Nuts. They also have things like:
Neptune's Net
Heavenly Fish Fillet
Chan Do Chicken ?? I don't know Cantonese. No characters. ChengDu Chicken??
They must spend time explaining dishes when they are ordered.
Question -- Is "Chef's Special Sauce" really special?
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Stir your sauces before adding to the wok. If there is cornstarch in the sauce, it will have settled, but so will other heavier flavorings like hoisin, brown bean sauce, etc. Also, don't dump the whole sauce on top of the things in the wok. You have them nice and hot, so don't cool them off with the sauce ----- rather pour the sauce around the sides of the wok so that it will warm up as it flows down ----then mix in.
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If any of you are able to get Mr. Jefferson, ------- may I come too?
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Saw it! Read it! And was delighted with the article! It is soooo true. I have hundreds of cook-books, but where do I go most of the time? On-line!!
I didn't quite understand what Lowery meant by " Although Perlow and his wife, Rachel, were unable to participate on the designated date-------" Did she mean the discussion on Cosco? Also about the Zucchini Fritatta without any dairy?
So glad you guys got the attention. Membership should rise.
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It's the same in Mandarin. But, since the restaurant is on Route 46, he might have followed the reasoning of Chengdu 46 , a reknowned restaurant down the road a few miles. I guess he's glad he's not located on Route 4 which is not far away!!
But aside from the negative aspect of '4', there is/are the 'four happiness', virtues, seasons etc. --- all positive things. Then again there's the '4 bad habits'! (all guy things! LOL!)
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MarkK -- Thjank you for those great pictures! I've gotta get back there!
And also , thank you for the nice pic of Cecil, his wife and the crew. They are one terrific group. BTW -- is the one, front left, related to Cecil? Looks just like him.
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The 'mei-wah- site went to a lot of trouble translating the menu selections -- as did McCawley in his handy little book. But when there are no Chinese characters on a menu, and no explanation for a dish, then you are up the creek and can only guess what, for instance, "Garlic Double Delight" is.
The take-out menu I have in front of me has that dish, and it does have both the characters and a description of the dish. (It's a Yu Hsiang dish with shrimp and scallops)
But the same menu has a listing of "Boneless Chicken" -- with characters saying just that --- wu gu ji, but that is it. Nothing on what the dish is all about. I can guess, but I usually don't guess when I order something.
Dejah's foodblogging this week!
in China: Cooking & Baking
Posted
HMMMMMMMMMM-----------!!!!!!!!
There! That is my rant!! LOL!
Before my first wok, for years, I used a large iron frying pan. Worked beautifully. Great tool!
HZRT - What is the 'salt and pepper SAUCE' you used in that shrimp dish?
Anyone---- About posting pictures --- is there a trick to doing it? I know how to transfer an image, but even getting my digitals to Webshot has been difficult.