jo-mel
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Posts posted by jo-mel
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ROTFLMAOWTIMEWPIMP! You even had the proper dish! Very funny!
Next time, are you going to go 'vertical'?
BTW - Good basic dish with lots of leeway. Looks good!
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I googled and found this:
http://en.wikipedia.org/wiki/Street_food
Scroll down just a bit and see the list on the left. A click gives you access.
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I guess we best like what we grew up eating. Give me traditional New England clam chowder. Forget the red or clear or hot clam chowders, and leave the cheese out of it! Not that the others aren't totally delicious. But I have a mind set on clam chowder. But who is to say that my taste makes New Encland clam chowder the best?
Maybe not being Chinese is an advantage, as I have no clear favorites. But when in Rome-------
I like the hot stuff when in the west and the heavy foods when in the east. I have an appreciation of the subtle purity of the flavors in the south, and the garlic and chives and regional flavors of the north. Clam soups from any of those places would be interesting.
The point is, they are all winners.
The idea, tho, that calling Beijing the ' foodcapital' just makes me want the author to FULLY describe his reasons for the statement. I haven't been in China for 9 years now. I guess things could have changed, but from whose view and taste values? I really wouldn't put the number of stars on any 'high class' restaurant as reasons to consider a region's values as far as food goes. Or even the variety of restaurants. Heck----- you can find any number of international restaurants in NYC, and many restaurants with oodles of stars, but that doesn't make NYC the food capital of anywhere.
I didn't see the Discovery program so maybe I am not being fair. But the one plus from the program, I think, is that it started discussions like this one. Love them!
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I'm curious about who was doing the judging, and what their guidelines were. Did those judges actually eat the food, and were they qualified? Were they going by statistics -- like the number of restaurants, or the variety? The popularity of a restaurant?
That last can be so mis-leading. In NYC, a place will get a rave review and the lines start forming. The lines continue to form even after the chef who got the raves, in the first place, left.
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I would have never thought if Xi'an. Is it because of its physical location? Would you expound on it? I'm really interested.
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I have to go along with:
"Born in Suzhou, live in Hangzhou, eat in Guangzhou, and die in Liuzhou." - Chinese saying
While Beijing had the great cooks for the emperors, and Shanghai had all the international influence, and the West had their own unique style, I don't think that anything can compare with what is available for and used by the versatility of the Cantonese.
Of course that is the traditional view, and in these modern times the playing field has been leveled.
Capital restaurants may draw master chefs, but who is to say that they represent the country as a whole.
I wonder who paid for the sponsoring of that program.
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Mine are sort of 'organized confusion'. I have 200+ just Chinese and they are well organized, and I just have to reach to the books 'spot' to get it. All others -- and there are shelves and shelves of them are placed in their categories -be it regional- ethnic - diet - informational or what, but each doesn't have its own parking space as do the Chinese books.
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Happy Birthday, Ben!
When I was reading your description of the beautiful harvest moon, I happened to have a live picture of the moon, superimposed on my computer screen, from Pete's Pond ---- a watering hole in Africa that has a live cam. The cam operator usually is focusing on the animals that visit each night, but for the last few minutes, the camera is on the moon and it is glorious! --- A rich golden color and you can see the Western 'man in the moon' or the Chinese 'rabbit'!
http://www9.nationalgeographic.com/ngm/wil...rica/index.html
As for me -- I've been nibbling on assorted mooncakes - store bought - but delicious!
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Thanks for that. I immediately realized what it was --- altho I've never used it. For salted shrimp flavor, I usually use the dried shrimp, rehydrated, and finely chopped.
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At first it was peanut oil, then I went to canola. The cans in the restaurants always said 'soybean oil' on them, but I never could find it in the supermarkets ----- until one of my students told me that the bottles that said 'vegetable oil' in the supermarkets was, in fact, soy bean oil! So that is what I now use.
Never olive oil for Chinese.
One time in China I had some snow peas and I swear thee was a butter flavoring aded to the dish. So now, when I stir/fry them, I add a small bit at the end. Not to cook them, but to add a flavor along with the other flavors.
I see some Chinese diet recipes call for a bit of sesame oil along with a bit of regular oil when stir-frying. I figure that must be to scent the air so as to make a dish with only a small amount of oil in it more intriguing.
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Xiao Leung -- I found the Sa Cha sauce you pictured, and was going to have this bean dish on Friday, along with your delicious Oyster dish that you had way back. I've had that one and both DH and I like it a lot -- I mean A LOT!.
But -- I read the ingredients on the can of Sa Cha and it lists 'peanut powder'. Problem! DH is very allergic to peanuts. For some reason he can have a little peanut oil, but nuts or peanuts of any kind, even a powder would give him a bad reaction. Epi-pen type reaction. So, I will fall back on either your Sichuan beans or the great bok Choy with all the garlic.
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I have an on-going love affair with Chinese food. Because of the white rice restriction, it makes it a little difficult for some rice dishes. Converted rice does get some approval, thank-goodness, and I use it as a bed for sauce dishes. I really don't like brown rice with Chinese food.
But-- barley gets high marks with the South Beach Diet, and a dish of 'fried rice' using barley really is good! Lots of scrambled Egg-Beaters, scallions, a very little soy sauce, a touch of oyster sauce, and whatever diced meat you wish. A sprinkle of peas for color.
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What are the characters for 'hum ha'?
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About pasta -- I really don't like the whole wheat pastas, with the exception of orzo. Brown rice pasta is OK. At least the brown rice spaghetti twirls nicely on a fork!
But the pasta brands I now use are 'Barilla Plus' and 'Dreamfields'. Both are light in color and don't look like the whole wheat ones do.
The Barilla (in a yellow box) is 'multi-grain' and professes to have more nutrition. It is tasty -- or I should say, it isn't strong tasting like whole wheat pasta.
Dreamfields says it has only 5 gms. 'digestible carbs' per serving.
I don't eat as much pasta as I use to --- or not in the portions I use to eat, but I am happy with these two brands when I do have pasta.
I think the 'good carb' bandwagon did a good thing as brands are now competing and we consumers are the gainers. (not a good word to use on a diet thread!!)
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What interesting clams! I've never seen them before. The red color suprised me. Do they taste like regular clams? I'm going to have to google them to see just what they are.
I like dishes with yellow chives and always find their use make subtle chinese cooking its best.
BTW - perfect dish for those clams! And---- another great dish for your wonderful and growing list of delights!
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Kathy -- My mainstay meat is usually thin chicken breast fillets or turkey breast slices. Pork or veal or beef once a week and fish at least once. Veg or shellfish once a week.
But it is the chicken that I have most fun with. I really do not like white meat, so I use a Chinese marinade to seal it and keep it moist and tender. (1 Tbsp. egg or Egg Beaters / 1 Tbsp. cornstarch / 1 Tbsp sherry) I mix it all up with the meat and let it sit a few minutes or stick it in the refrig for a few hours. I brown the coated slices in Pam, then add some Sugar Free orange marmalade and balsamic vinegar to the pan with the chicken to make a glaze. SF apricot jam is good too and so is SF cherry jam.
I also like to add some Pammed 'fried' chopped onions with chopped turkey bacon to the chicken.
A slice of FF cheese or FF shredded cheese melted on the chicken is good.
SF orange marmalade with jarred mustard is a good glaze, too.
Coated with 4-C lo-carb crumbs mixed with parmesan cheese is good if you use a lot of Pam to help them brown.
I don't have a problem with watery fauxtaters. I guess because they aren't watery. I use a fresh cauliflower and chop it into pieces and nuke it till real tender. No water added. Then I use a hand held Braun mixer and mash them with a big splotch of FF cream cheese, some dried chives, garic powder.,maybe butter buds, some pepper. For a different flavor I'll add horseradish or a few bacon bits. I've never used frozen cauliflower. I think they would make watery spuds.
My biggest problem tho, is keeping the portions down!
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Really sorry about this. There were several things on their menu that I really liked. But never, when I've been there, were there more than 3 or 4 tables filled. And it was a fairly large restaurant.
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A few days ago, (a week, maybe?) it still looked gutted. I assume the old store in Montclair will still be there when the new one opens?
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I don't have the time or energy to make mooncakes, so I bought a tin of 4. They look really fresh. The brand is Riwei. I've never seen these before.
One cake is lotus paste with egg yolk, one is 5 nuts and egg yolk, one is green tea lotus paste and egg yolk, and the fourth one is sesame paste and egg yolk.
I'll be taking them into class for my students, along with taro cake.
Dejah -- are these mini mooncakes?
I bought a tin last year and really enjoyed them. But when I went back for more, they were all gone. Very popular, I guess. I don't have any real favorites, (except anything with nuts grabs me) so the selection was nice. I should keep away from them, because of South Beach diet, but just reading and writing about them is melting my resolve! I can taste them just thinking about them!!
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Does anyone here still follow a lo-carb lifestyle, even on occasion? It works for me when I've gotten too indulgent
and need to cut back a bit.I'd love some new ideas.........getting tired of cauliflower. (Never thought I'd say that !)
Yes -- but I call it a 'good-carb' lifestyle --- South Beach.
I have to confess that I've been at a a standstill for about a year, after losing 50 pounds. But it is a problem with portions and not quite enough exercise. But diet-wise, I still stick to the guidelines -- most of the time. When I'm out, I plan ahead that I will sin. When I lost the weight (over a period of a couple of years) I did indulge on occasion. I don't think any diet would appeal to me if it was so strict that I ABSOLUTELY could not cheat once in a while.
And, about cauliflower. I am so use to caulitaters, that I can't even think of mashing potatoes any more. The cauliflower almost tastes like them to me!!
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Sure looks good, Xiao hzrt!
and thanks for the close-up of that brand of sauce. I will look for it. Is it spicy, or on the hot side?
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Xiao hzrt -- that is a dish that goes right to my heart! I'm a BIG noodle fan, and this one looks so tasty --- and soooooo easy. I like the flat noodles, but I might try it with Shanghai noodles. Being on the South Beach diet, I shouldn't even THINK noodles, but this picture just plain weakens me!
What are the ingredients in the 'beef paste'? ------ aside from the chili.
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Looks great, Xial Hzrt!
This dish is a MUST when I do Dim Sum. Easy, make-ahead, and most of all --- tasty!
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THANK YOU!!! I am going to try to do this this weekend. Is there a ratio to the cornstarch/egg/sherry/oil? Is it all 4 ingrediants or does it vary depending on what you are cooking? Sorry if this is taking this off topic............Della
Here is a link describing it, and a recipe to follow. Barbara Tropp is/was one of the last words on this.
http://melindalee.com/recipearchive.html?a...124&item_id=374
In the recipe, I usually use Egg Beaters with good results.
Some cooks don't use as much oil. The standard seems to be 2 to 4 cups, but some use as little as 1/4 to 1/2 cup, with the same results. The idea is to get 'warmed' oil on all the surfaces for a short period of time. The warm oil cooks the egg and cornstarch enough to seal in the juices of the meat.
Good luck!
Pictorial: Chicken Stir-fried with Broccoli
in China: Cooking & Baking
Posted
Xiao hzrt -- As Mizducky suggests --- you might have some high class talent there! Are your next dishes going to offer serving choices?