jo-mel

I'd like samples of all the above ------ and a spoon. Also, I like steak grilled with Bleu Cheese.

<<<<<<Import of sichuan pepper to the USA is currently banned in order to prevent spread of the citrus canker disease. Citrus canker is caused by a bacterium (Xanthomonas axonopodis pv. citri) that infects several members of family Rutaceae, particularily citrus fruits; being highly contagious and impossible to cure, citrus canker now poses a severe threat to the orange industry in Florida. For fear of importing new strains of the pathogen, the Food & Drug Administration (FDA) has set a general ban on several herbal products, including Chinese sichuan pepper.>>>>>> I would like to see actual data on the spread of the citrus canker to the trees. ----especially since this warning went out so long ago. Is the power of the citrus farmers so strong that the entire country is held hostage? How come the citrus farmers in California are not mentioned? I'm getting ticked!

HUH??? Kam Man is leaving? How about Kam Guo??

Because New Jersey is where it's at! LOL! Thanks for the positive words! On other nation-wide forums, I get laughed at because I live in NJ. All in good fun, but the name NJ always elicits comments!

There's a restaurant in DC that leaves the doors to the bathrooms wide open. (you have to turn a corner, when you go in them, so there is total privacy) The doors are labeled, but since they are wide open, you can't see the name, but the mens room door and jamb is painted BRIGHT blue, and the ladies room door and jamb is BRIGHT pink. There is no guessing which is which. BUT -- it never fails that some woman walks in the men's room, because it is the closest!

I use Chinese sausage in a chicken sandy pot casserole. Also, I mix some minced sausage in with the ground pork when I make Pearl Balls. When I'm doing a Dim Sum thing or want an extra appetizer, I slice them into thin diagonal fingers and stack them like a wheel in a small steamer. Steam them and serve with a soy dip.

I wish I knew how to transpose characters! At any rate the literal translation for the Tang Yuan is "soup" and "round/circular". I guess because they are served in a syrupy broth or in hot water (soup) and not for the 'tang' meaning 'sweet'. If you go here: http://www.ok88.com/go/svc/ecdict.html ---and type in SOUP - click on 'translate', the first character of the 2 that come up is the traditional character for 'tang' meaning 'soup'. Since they can't handle more than one word, you have to do 'circular' by itself. The first of the 2 characters is 'yuan' meaning circular/round. Have I totally confused you? I just tried another language site, and came up with: 汤圆, but it is so small! It shows the simplified charracters. The other site is large and bold. Now, I'm going to add this reply, and cross my fingers that the characters won't change into 'computerese'!

I've never eaten KFC in China, but you are right about the taste of the chickens. I found that they had much more flavor than at home. There was even talk of some dishes having pork instead of chicken as the flavor had depth, but you could tell by the texture that it was chicken. Free range chicks, I guess??

I did find a Goubuli 'google' link: http://www.wayabroad.com/tianjin/text/text34.htm

I found the story of Goubuli in a book of practice translations. Without typing the whole thing, essentially: -----there was a young boy, during the reign of Tongzhi (1862-1874) - Qing Dynasty - who was so headstrong that his family called him Goubuli, meaning that even dogs (gou)refused (bu-not) to go near (li) him.When he was 14, he went to work in Tianjin, as a cook. He mainly made steamed stuffed buns in a steamed food snack bar. At 16 or 17, he rented a small room with money he had put aside, hired an assistant and started his own snack bar, selling only steamed stuffed buns. Because people called him Goubuli, they aso called the bar Goubuli, also. Evidently, even the Empress Dowager sent people to buy his buns --- which increased his reputation. After he died, his son inherited the enterprise and maintained the buns. When the Japanese invaded and occupied Tianjin, the snack bar had great difficulties and almost shut down. Shortly before Liberation, the business was suspended for some time, due to a family dispute among the grandson's generation. In 1956, when private enterprises were transformed into joint state-private ownership, the local gov't found the grandson (Gao Huanzhang) and helped him to reopen the snack bar. As of that time, the Goubuli Snack Bar was situated on Shandong St. near the Quanye Market in Tianjin. The buns themselves are supposed to be made with 70% lean pork, 30% fat pork, soy sauce, sesame oil, scallions, ginger and gravy. The stuffing is supposed to be like a thick sauce. The wrapper is made of half-fermented dough, which makes the buns resiliant. I never looked to see if this story was on-line, somewhere. I think I'll do a google for it. There is supposed to be a Goubuli place in NY's Queens Chinatown, but I've never been there. There was one Chinese movie, in which they were mentioned. Someday, I'll have one!!!

I had found the 'Chef Peng' link back in 1999, but the web page has been shut down, but I just did a search ----AND found the original article. I have copies of the article, but now I also have a direct link: The Definitive General Tso's Chicken Page: http://www.echonyc.com/~erich/tso.htm In Delfs' "The Good Food of Szechuan" he mentions the dish, but it is known as La Jiao Zi Ji / Hot Pepper Chicken, as the General was very unpopular in the People's Republic because of his role in the rebellions! LOL! I notice the dish, in Delfs' book, has 2 tsp. vinegar and NO sugar! Not the dish that has become the glycemic load it is now!!! Wasn't Colonel Sanders the first Western franchise to get into the PRC? I remember reading when it opened in Beijing, that people had trouble/fun using the plastic fork to eat the cole slaw!!

Ditty Deamer!! What a wonderful web site! Late 1999,I asked her about Jian Bing (the breakfast pancakes that Jon Tseng mentioned) She said that she was going back to China in Jan.2000, and that she would try to get me the recipe, but I never heard back, and I didn't follow up on it. Those Jian Bing (batter, egg, scallion, hot sauce, rollup pancake) were the best! I had them from a cart in the NE section, but I guess they are all over. I didn't realize there was a Goubuli Baozi place. Wish I had. They are the one dumpling I REALLY want to try --- if only for the charming story of its beginning. Wish I could add to the list, but I think Jon T covered some pretty good places. Some of the places I used to haunt, probably aren't even there, so I won't list them. eatingwitheddie ---I hope you keep a food log, as many would be interested in what you had, where you went, and what you liked.

I want mine, and make mine with only scallions, peppers, (of course) dark meat chicken, a high vinegar to sugar ratio, and double deep/fried. As far as the differing versions that are appearing, it seems like everyone is getting into the act and making their own GTC specialty. Almost as many as the spelling of the General's name! Remember when Mu Shu was only with pork? The classifications now include chicken, shrimp, vegetarian and --- what have I missed? This is aside from what actually makes up the basic dish - which started out as a dish with pork as a seasoning, and not as the main ingredient. It's like the Meatloaf Syndrome. Your meatloaf is different from my meatloaf, but it is all meatloaf. Have you seen this piece on GTC? http://www.washingtonpost.com/ac2/wp-dyn/A59302-2002Apr16

Gong Xi! Gong Xi! After seeing all those fantabulous pictures, I was having taste sensations all over again! I can't pick a favorite, as each dish had its own merits, but if they were all in front of me, right now, I might pick a Chive Box Dumpling. No --- wait! Maybe a bit of chicken with that wonderful stuffing. But gee--- the Tofu Wrapped flounder was a texture sensation delight --- (even without the ketchup) so I think I'll try that instead!! AARRGGHHHH! I can't choose!!! If I had to pick one dish that would be at the bottom of the list, it would be the Seafood Soup ---- BUT--- not because I liked it the least. It was a "superior' soup indeed. I think I didn't appreciate it as much as I would have, if I was able to sip and savor. The strong flavors proceeding it didn't allow its subtle perfection to stand out. But that is just me. It did have its place, tho. It was a little pool of calm between the opening dishes and cleared the way for the wonders to come. It was great to put faces to names. Next time, I'm going to table hop as there are a few blank spaces I want to fill. Again, thanks to all who put this together and to Cecil and his wonderful staff. The kitchen is obviously excellent, but the waiters, altho very busy, still gave time to gratiously answer a question or two. A little thanks to the Weatherman, also. He came through for us!! I will certainly be going back as there are many dishes on the menu I want to try.

To all the menu planners, the list keepers, the $$ handlers, the weather watchers, and to those in the kitchen --- I want to say THANK YOU!! How nice to share such good food with those who enjoy exceptional eating experiences. ---- AND ---it was! Indeed a memorable night!

If it should snow earlier than planned, and if those who are coming from a distance have a problem, I can provide a haven for the night. I am at Exit 148 on the GSP, and would gladly have anyone, who might be concerned, stay over. I see, by the current weather report, that they might be adjusting their forecast, but the offer stands. Toothbrushes can be provided, but you have to bring your own PJs!! See you all tomorrow!! Hao Chi!!

Maggie -- Do books about ingredients and culinary terms count?

Not that this has to do with catering, but it does have to do with ordering food and not taking something for granted. It was a school fund raiser, and I was in charge of the kitchen. We had plenty of pot-luck donations, but I also ordered 200 pizzas from "Joes Pizzaria" on Bloomfield Avenue. I called them, well ahead of time, by phone, ordered the pizzas and gave them the time and place for delivery. A day before, I called back to make sure they were ready to go with the order. On the night of the affair, the pizzas arrived, and I paid the delivery guy. His truck had no soon pulled away, than another truck pulled up and started unloading 200 more pizzas. I had no idea what was happening, but he had the order slip, and I had no choice than to pay him also. What had happened, was there were 2 Joes Pizzarias on Bloomfield Avenue, but they were in adjoining towns! When I had used the phone book, they were on the same page. If I hadn't called back to verify, I would not have had the problem, and the person on the phone in the 2nd Joes Pizzaria didn't question me. I had no idea what to do about the costs for the extra pizzas, (this was a fund raiser, and I didn't want to mess it up because of my stupid mistake) but finally was able to talk all the Mothers and Fathers who were working on the affair to buy the extras and freeze them. I, myself, bought about 50 of them and my kids ate them for months afterwards. Lesson learned --- don't depend on the phone. Go face to face when ordering in bulk.

Gads! The only thing I can say is that things could only get better after such a fiasco! You started off hitting the bottom! What is that law? Murphy's Law -----"Anything that can go wrong, will go wrong." Thanks for the story. I admire your cool under fire!

Exactly! When you give a concert, it may look and sound as tho it was simply a God given talent. Only another performer, and you, know just what you had to do to make it successful. I remember being so impressed by Isaac Stern, who said that after a performance, he immediatly begins practicing again.

I was doing Chinese catering for parties or for other event --- all as a hobby. But what happened to Lounge Lizard is one of the reasons I finally gave it up. since this was a one-man (woman) job, I began to lose sleep wondering what I would do if I became ill, broke a leg, or something equally disastrous. Small things, like fund raisers in my home, or making dumplings for someone to pick up, were OK, but the thought that someone was planning on ME, for a big affair, finally got to me --so I stopped. They were fun, but no one can appreciate what actually goes into it, until you do it yourself. The shopping or cleaning up is nothing. Even the schlepping is OK. But the minute planning and execution is a feat. There is nothing quite like the feeling ----- when it is all over, and it was successful!!!! LOL!

One more. CULINARIA - The United States - A culinary discovery. (Pictures, recipes and I can see it will be a treasure.) It is a big book and it is heavy!!!! Can it count as 2 books? LOL!

I've done Chinese catering - as a hobby. No disasters, but one amusing story. I was working away in a great kitchen as guests were starting to arrive. The host came into the kitchen, complaining of the smells (!?!?!?!?!) permeating the rest of the house,----- and turned the fan vent on. (Fine with me) But as the couples were parking in the back, they were treated to the wonderful aromas, and came in the house exclaiming how wonderful everything smelled! HeeHee! I have never done a catering job without having someone come into the kitchen and tell me about their Chinese cooking experiences. Of course, they can't see that I'm trying to devote my time to the miriad of things that have to be done. Even with the best of planning, and because of the best of planning, things will go like clockwork, but you have to focus ---- and having some relaxed person with a drink in their hand, asking all kinds of questions and getting in my way ------ well, you get the picture. You have to be nice, but underneath, you are shooting daggers! Big point --- Keep kids OUT OF THE KITCHEN!

helenas - Thanks for the picture. It kinda looks like the picture in the Dahlen book of their Chinese Chive, but the picture )(hand drawn) doesn't include the bulb root tip. It does show the green leaves, separated at the top, then formed into one white stalk, at the bottom. The book also says that they are usually sold as leaves, never with the bulb. (Times are changing!!) Here is a link to a 'google' picture: The bottom picture show that pink you were talking about. http://www.agrohaitai.com/herb/chinesechiv...inesechives.htm

Thank you for this listing. Altho I live in Northern NJ, I like to check-out other areas. I've passed one on Rt. 22, that someone mentioned (Asian something) but have never gone there. At one time, the owner of Maxim's in NNJ, had a large place on Rt. 18 in the Brunswick area, complete with a food court with different and separate counters, featuring Northern Chinese food, Cantonese, Taiwanese, Japanese, noodles, etc. It was a pig-out delight) However it wasn't opened too long. That owner has opened 3 different stores and they all have closed. I wonder where she is now. nervousnelli.------ I love those small places where every inch of space is used. Before the large markets opened up, it was that type of store I would go to, if I didn't go into the city. They were jammed packed on weekends, as that was when the fresh produce came in, but there was rarely anything you needed that you couldn't find! Amazing!