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stephenc

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Posts posted by stephenc

  1. I'd originally recommend Thailand, but it seems the Thai Baht has undergone a significant valuation against the dollar this year.

    Currently, I'd recommend Indonesia, because the Indonesian rupiah is basically a garbage currency. At current exchange rates, you can order a whole snapper at a restaurant for about RP 12000, which is approximately $1.50 US. A whole grouper is a bit cheaper at about RP 8000, or a dollar.

  2. neat idea. Lunchbox delivery reminds me of Asia.

    Dabbawalas in mumbai have something like a 99.9999% accuracy rate in delivering their food. Of course, they are bike messengers. Considering Philly's traffic, wonder if the "dabbawalas" here are gonna go by bike or car....

  3. Not that anyone in or around Philadelphia ever wants to hear anything about anything in New York, but . . .

    http://forums.egullet.org/index.php?showto...atown+brasserie

    Yeah, I don't know. I wouldn't pay 16 dollars for this, especially since I can make something similar at home in less than 10 minutes. Granted, flank or in this case flatiron, steak is pricey, but still.......

    edit: wait, flatiron steak is the same as top blade? Not a very expensive cut, at least less expensive than flank.

    gallery_2_2996_37692.jpg

    I still think that the only Chinese place that can even think about charging more than a hundred US$ per head has to be Tokyo. My most expensive chinese meal (at a nice hotel) in Beijing cost 300 RMB per head, or between 40-50 a person. And it was extravagant.

  4. The two biggest night markets I've been to are the Shi-lin night market (mrt red line Jiantan stop) and the TongHua night market (forgot the stop, took a cab). All of them pretty much have the same street food.

    Most tourists like going up to Danshui (take the MRT redline all the way to the end) because it's pretty. You can eat agai there, which basically is a big stuffed curd with fluorescent pink sauce. The original agai restaurant is Danshui's version of Cafe du Monde. It's always packed, and sometimes you wonder why, but you always gotta go anyway.

  5. Is it possible for a US Chinese restaurant to merit a food check average similar to the food charges at a top French or Italian restaurant?  How about a Philadelphia Chinese restaurant?

    No. Because traditional Chinese food is served family-style. French food is served a la carte. The most expensive Chinese meals, with luxury ingredients like abalone, sharkfin soup, Peking duck, lobster/crab etc. top out at around $70 a head, which is a bargain in comparison to the most expensive French restaurants.

  6. yum! love dumplings!

    check out my pleat-folding method here:

    http://www.holyshitake.com/archives/2004/0..._dumplings.html

    If we have multiple people wrapping dumplings, it always turns into a contest to see who can make the most pleats.

    I once made one with 12 pleats. It was incredible.

    Another variation I like to use for the filling is to add shrimp. The ingredients exactly like yimay's recipe, but with chopped shrimp instead of mushrooms.

  7. marinate meat - ground pork or beef soy sauce or oyster, rice wine or sherry, salt, pepper, corn starch

    oil, garlic in pan, cook meat until its almost done, remove meat

    clean pan or in another pan stirfry the bitter melon in oil. when the melon is almost done, add the meat and some black bean/garlic sauce, stirfry some more.

    done

  8. 1.

    gallery_40672_3363_213492.jpg

    Ugly huh......ughhhh !

    I disagree. I actually dislike the current trend of plain white dishes. Probably because I eat mostly ethnic food, many of which match better with non-white dishes.

    That second plate from the top looks really nice, and would look even better topped with a pile of Indian curry.

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