jo-mel

Story: When My DH and I first married, aeons ago, I bought a cast iron skillet and seasoned it. DH wanted to show me how a good seasoned skillet should look, so next time we were at his parents, he showed his Mom's iron frying pan. He said: "See? Nice and cruddy!" -------Well, his Mother was in the kitchen and she very indignantly said: "It is NOT cruddy!!!! LOL!

I like shucked oysters. Also pre-cooked snow peas and bok choy sticks. Also - I like to make these buns to use as a sandwich for the meats. You can split them open as they are oiled when they are folded. OX TONGUE BISCUITS Ingredients: 3 cups flour 6 tsp. baking powder 1/2 tsp. salt 3 Tbsp. oil 1 cup water ------------- Sesame oil for coating biscuit center Preparation: ---Sift flour, baking powder and salt. ---Add oil and water. ---Knead till smooth. ---Cover with damp cloth and let sit 1 hour. ---Knead for 5 minutes. ---Roll into a sausage about 2 inches in diameter. ---Cut into 1 inch rounds. ---Flatten into a 4 inch long, 2 inch wide oval. ---Coat with sesame oil and fold it in half to form a 2 x 2 tongue. Cooking: Cut some waxed paper into squares, or oil a steamer basket. Place the biscuits on the paper or the basket, leaving room for expansion. Place basket about an inch (not less) over boiling water. You want an inch of space between the water and the food. You want the biscuits steamed, but not wet. Steam for 10 minutes. The oil allows you to open the biscuit, and place a bit of cooked, flavored meat inside. Eat like a sandwich. (Packaged refrigerator biscuits make an excellent substitute. Stretch each biscuit into an oval as above – about 4 inches long and 2 inches wide. Coat with the oil and steam as like the regular dough) --------------------------------------------------------------------------- Anyone know the BTUs of that butane stove? I just put some information on the Dim Sum thread about Butane stoves, but I don't know that particular one.

LOL! (Bunsen!) For really great heat from a portable stove, you need propane, but they can be a problem in a closed area because of the gas. There are portable units that can be connected to the natural gas line. Then there are induction woks. Very high heat (BTU - 45,000) --- VERY expensive. The patio wok units use propane, too. They are portable and expensive. Viking has some units, but I believe they are propane or can be connected to the gas lines. For plain old butane, you won't get the BTUs of propane, but you can get some almost as hot or maybe hotter than your gas stove. Regular stoves range from 7000 BTUs to 14,000 BTUs. That may all have changed since I last looked into it. I have four different butane stoves, but the best one, by far, is one by "Iwatani". They make a couple of models, but my favorite is the "The Cassette-Feu 30-FW ". (This is not the same Cassette au Feu that is often advertized,, and was one of the first butane stoves to appear on the market. I have one of those, and the heat output is very low.) The Cassette-Feu 30-FW has a unique feature that is worth the $60-$70 I paid for it: Normally when a butane can reaches the end of the gas, the flame slowly goes down and stays at a low level for awhile before it finally dies out. Very ineffective for wok cooking. Not the 30-FW. It keeps the high flame until it is just about out of gas. The flame goes down quickly and then goes off. Also, the can stays in place by a magnet -- not an outside lever that can pop up. This model has a BTU of 12,000. Not the same as a restaurant range, but with an adjusted stir/frying technique, you can do a good job. Their other model is less expensive, and has a BTU of 10,000. Maybe others have other experiences or ideas?

HomeEc. cooking stations!! How I disliked giving classes in them! No control! It's hard to be everywhere at once. Teen-agers listened to directions, but adults went their own way. I would explain and do a dish from scratch so that all all could see the preparation and procedure ---- then the groups went to their 'station' to do it themselves. I could hear the comments: "Just toss it all in at once - that's the way I do it at home." / "She said NOT to burn the garlic!" / "I just cut it all up, any old way --- it all tastes the same." ARRGGHHHHH! The interests have changed over the years. At one time people wanted to do Beggar's Chicken, or Tea Smoked Duck or some other dish that required special preparation. But now they want instant food. I do Basic Wok/Stir Fry classes, and Basic Dim Sum every once in a while, but for the most part I try to follow a theme. Just Chinese soups, or fish, or a region, just sauces, interesting vegetables beyond broccoli, noodles, all steamed dishes, a lunch menu, casserole/sandy pots ---- whatever catches my fancy. Some is total hands-on, some is partial hands on. I can do pretty much whatever I want. No more than 8 people and all Chinese cooking. I've given up the demos at different organizations, and catering. Now it is just Spring and Fall classes for an adult school. I use my gas stove for things as they cook, but I use my butane stoves at a special round table for the actual cooking -- like stir/fries or deep/fries etc. Without those stoves, I would be lost. I used to have a small propane stove with a quart tank and a loooooong hose. It was very impractical. The tank itself would freeze up, and the whole thing scared me. When the good butane ones came out, it was a God-send! There are different kinds. If you decide to get one, let me know so I can give you some tips.

My dear Mother tried to make tripe, that we kids would like. I remember she used egg and flour and sauteed it in butter. Smelled good, but oh--- the texture! Not a success! I had a Chinese teacher who said that tripe was his favorite food. I looked at him differently, after he said that. Only once, have I eaten it -- in a Chinese style. I was polite and served myself a portion, but it still is not something I would order or cook on my own. Am I missing something??

You could try doing "word of mouth" classes. That is how I got started. I've done classes in my own home and in church/school/woman's clubs kitchens, and believe me --- doing it at home is better!! All that schlepping is a pain in the neck!! One time, I forgot a prepared container of sauce, another time a bottle of soy sauce! The work involved doing it at home is worth it. I do classes for an Adult School and do it in my own home. Their insurance covers me, and I don't have a time limit. The classes are a certain length of time, of course, but I don't have to rush to be out before the janitor puts the lights out! It is a lot of work, but when you find interesting people, who really want to learn, it is rewarding. Of course, you still have people who just want a night out, who will never, ever do the dishes on their own, and who only want beef/broccoli. ARGGGHHHH! You already have the organizational skills, and that is half the battle. If you have something to offer that is different from the instructor at the Community College, why not give it a try? Especially if you can do something a little more sophisticated than he is doing.

Since Rippers came up on a Hamburg thread, I feel as tho I can ask this --------what is so great about the Rutt Hutt Ripper? I was there last summer for the first time. I was at a lunch meeting, and serving a pile of people might be difficult, food-wise, but after all the hype about those hot dogs, I was sooooo disappointed! Deep-frying them was unique, and the varied sauces were good, but the cold roll ruined it all. Being from Mass. I have to say that I have been spoiled by New England style rolls (the one with the soft sides) that are grilled on both sides, and I like my hot dogs grilled or boiled with skins. So I may have carried my predjudice bags with me, but I really didn't think the ripper deserved all the oohs and aahs! Is it just me? Or did I miss something. DH thinks the only hot dogs worth eating were those served on open carts, under the 3rd Avenue El in NYC. (when there was a 3rd avenue El) They came out of greasy hot water and went in a cold roll. DH said the best ones were when an elevated train was rolling by, above the cart! LOL!

WHEW!!!!!! You deserve a rest!!! Sounds like you were well organized --- which is the key. And------the order in which you served, seemed to answer Loufood's suggested soft rules. Did you serve anything in the steamers, themselves? Do you have one of those butane stoves that you can put on the counter? I have several that I use both in my cooking classes, and when I am doing alot of cooking on my own. It frees up stove burners ---and especially good for some large bulky things like steamers. An electric wok is also good for this. I've never done the hot oil as was suggested, (except over steamed fish) but I sure will next time I do vegetables, and will make sure everyone hears the 'sizzle'. LOL! It's amazing how a simple vegetable dish can be so welcomed when you are having all those doughy things. Thank goodness for microwaves!! That tea sounds like Te Guan Yin, or Ti Kuan Yin (pick your transliteration) one of my favorites. Tell me --- did you eat anything yourself?? I have a hard time eating when I undertake a big meal like yours --- but if there is anything left over, the next day, I pig out! Your guests must have been impressed. You should take a bow and sit back with a cup of that tea -------after the @#$%$# clean-up, of course! Thanks for coming back and letting us all enjoy!

Everytime I read a description of 'grits/polenta' and all the side issues, I understand what I am reading, and then completely forget all the fine points. What I do know is that when I make or order polenta, it is yellow. When I make/order grits, it is white. LOL!

LOL! The one restaurant where you actually want to sit near the kitchen door! I also grab as grab can, as the carts go by. But I do wait for a sweet till last - especially if the Coconut Bar is chilled. When doing Dim Sum at home I try to follow the 'lighter first' ----- for instance, not serving Scallion Pancakes at the beginning. But sometimes the cooking method takes precedence. Which reminds me --- Dejah ---- Was it a buffet or sit down? Did you cook/serve, cook/serve, cook/serve and then sit, if it was a sit-down?

Hmmm --- I've never had it with the peppercorns -- only with some sort of hot bean paste. bbqbrisket---- I agree!

Have fun at your dinner --- You deserve it! And----- let us know how it all went.

(are our legs being pulled?) Ah ---- the tortilla press! So handy! I have an old cast iron one and is it ever handy ----especially for scallion pancakes! When I was looking for the press, there weren't many around, and I finally saw one in a hardware store - in two pieced with a ?cotter-pin? to connect them. I got home and put it together, quickly made some dough, put a piece on the press and immediately broke the handle when I pressed down!! I had put the handle on wrong!!! A plumber welded it for me, and since then it has been a work horse. I see the presses all over the place, now, but they seem to be made of aluminum -- not the heavy cast iron I have. I don't know if the weight makes any difference. For assembly line makings, or even working alone, it is a useful tool.

Is it possible that you could just look at someone while they are making them?

Who has the worst stemware?? You want names? Moi, me, Jo-Mel! I have whatever Fortunoff or Linen 'n Things has to offer. Or is this not what you were looking for?? (LOL?)

I see Fish 'Center Cut' on their menu. Any one know what that is? I assume it is not the whole fish, nor is it a fillet, as they have 'fillet' on the menu. Maybe just a headless, tailess, finless piece with bones? The next time I go there, I want to try their Honey Glazed Ham Chinese Style. It is steamed and served with little slices of bread, that act as sandwiches. I've had it as part of a banquet, and it is interesting 'finger food'. Also, I want to try their Fresh Bacon Sauteed in Spicy Sauce --- which is simply Twice Cooked Pork with pork belly instead of dried out lean pork. Not fatty -- the fresh bacon is simmered to get rid of the fat, then pan fried until it is brown. (At least, that is the way I do it.) And I want to try ------ And I want to try ------ LOL!

JIAOZI! OMG-- How could I forget jiaozi!!! The staff of life! Tommy -- You are so right about Chicken with Yellow Chives. It is often unappreciated because of its subtleness, and understated texture, but it is a good dish on its own. I like to think of it --- not as a dish to balance those chilis, but rather that the chilis awaken you to it's sublime flavors. Did I say all that --?? I should be a food critic!! LOL!

It was the second time, actually. I was there last Sunday with Rachel and Jason. Who better to be with for the first time??!!!!!! It is a wonderful place, and the food is great. Last Sunday we had Chicken with Yellow Chives, Lamb with Scallion, House Special ?? (small diced pork/bean curd/chives and chili with Sesame Buns) and Shanghai Noodles. Today my friend and I repeated the first two, plus had Salt/Pepper Shrimp. All top notch. I got some dishes to go, for DH's dinner tonight ---- the lamb, noodles and Shizi Tou --- Lion's Head Meatballs. The meatballs had a great sauce and was made with baby Bok Choy, but the meatballs themselves lacked a certain texture that I've had before that I've liked. I plan to go as often as I can, because there's a few things on the menu that I really want to try. Dishes I've had before, but which are rarely seen. The owner was very nice, and was explaining his logo to me, as I had a couple of questions about it. He also pointed out the painting which gave his restaurant it's name. He has a lot of art work, plus some caligraphic art originals. He has some potteryware along wall shelves, too. What a place to browse!!

When I want to use them and don't want to wait 20 minutes for them to soften --- I nuke them in liquid for a couple of minutes. They float at first, but quickly absorb the water. About the bugs. 24 hours in the freezer is supposed to take care of the critter eggs. Before I heard about bay leaves, the jar I kept the mushrooms in would develope flying moths. But once I heard about using bay leaves, the problem went away. As long as I have bay leaves in everything, I have no problem.

Speaking of Lap/Lop? Cheong - Chinese Sausage, I sometimes use them as is, for a Dim Sum dish. I slice them in long thin fingers, about 2 1/2 inches long, and arrange them like spokes in a bamboo steamer. Not in a single layer, but straddled on each other. I steam them till cooked and a little of the fat is released, then serve them with a dip. I usually leave a hole in the center of the steamer in which I put the dipping sauce dish. Almost no preparation time.

May I come to your party?? LOL! I'm new here, too, and I fully understand about finding this goldmine! Going over all the old threads is like being a kid in a candy store! If you can get the You Tiao, they would be great with congee. Cut into little pieces, along with peanuts and slivered Sichuan pickle, and I would be in comfort food heaven. An easy light , light soup would be Chicken & Watercress, but as someone pointed out, it is not a soup you would see. When I've done a Dim Sum meal, I've sometimes gone off the track and served Brownies laced with fresh orange/ tangerine peel and crystallized ginger. It is offered with a bowl of canned Chinese fruits - longan, loquat, lychee, mandarin oranges, pineapple, etc, and some fresh strawberries. My must, when I do Dim Sum are Pot Sticker done Hugh Carpenter' style --- (Santa Barbara) Rather than add water to the fried dumplings, a mix of chicken broth, grated orange, some hoisin, oyster, and soy sauce is added. The end result is really tasty, and no need for a dip. (But this is just me ----- your selections are already great.) About tea --- Whatever suits you. Dragon Well is good, as well as Jasmine. I like Ti Kuan Yin (Te Guan Yin) and I have been served Pu-Er.

This is a subject that bugs me. When and why did it all start? Refrigeration doesn't kill bacteria or stop enzyme action. It might preserve the quality of some foods longer than if at room temp, but is the label for that reason or for legal 'coverage'?? I thought that salts and sugars were preservatives in themselves -- so why the caution? Years ago, when I first started keeping ingredients for my beloved Chinese recipes, I checked each label for storage. One particular ingredient -- "Chili Paste with Garlic" had no such caution on the label. Somehow, over the years, someone got to them and all of a sudden --- there it was on the label-----Refrigerate after opening!! It is like that tag on pillow cases. I still have problems tearing it off because I've been conditioned to follow directions. So it is with the Chili Paste with Garlic. No one ever got sick on it when it was in my cabinet, but I almost dare NOT put it in the refrigerator. Big brother might be watching!

Following the theme of what you don't like seeing on a menu---- how about the word 'fresh'? When I see 'fresh creamery butter' or 'fresh dairy milk' ---'fresh eggs' ---'fresh garden vegetables' , etc. I just laugh. These are just words, I know, but it annoys the heck out of me.

Ahhhhh - 'tourtiere' --- you just brought back an aroma from my childhood! I'd forgotten all about tourtieres!

LOL! Our cats all liked it, too!