stephenc
-
Posts
625 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by stephenc
-
-
This is hilarious, because in my opinion, I'd rather be drinking something that tastes like a bottle of Dasani (Miller Lite), than a beer than tastes like Tijuana urinal cake (Corona).
-
Back to the food: the sauce was brown and there was just enough to coat the tofu and limas. I remember tasting a bit of garlic, a bit of ginger, and scallions. I tasted no obvious sweet notes. It was was mildly salty but in a subtle, complex way that I couldn't figure out. The heat came from visible chile flakes. There were no peanuts and no other vegetables; just some finely julienned black mushrooms (I think he said they were tree ears).
Even though you couldn't taste any obvious sweet notes in the dish, I bet the dish contained tien men jian, sweet bean paste...
If you taste garlic, ginger and scallions, its "yu shang", or "fish-flavored". Ginger, scallions, garlic, sweet bean paste, and a little bit of toban jian (spicy bean paste)
Try this and see if it better replicates what you had...
-
Last time I tried eating a tablespoon of nutmeg, I started hallucinating and seeing penguins.
It's really good in eggnog though.
-
Depends on how you cut vegetables
A santoku is somewhat of a hybrid between a classic chef's knife and a chinese cleaver.
So if you do a lot of "chopping" instead of push slicing or rocking, it may be a better choice than the standard chefs knife. It's also a lot more maneuverable than the Chinese Cleaver, though it's not as versatile.
-
I make this with julienned melon slices and very little oyster sauce, if any. You can also do something similar with zucchini, which isn't indigenous to Asia, but is found all over N. America.
It's a very light dish.
-
I would ditch the hoisin sauce and replace it with more chili-bean sauce (do-ban) or hot oil/bean paste. But that's because I like my mapo tofu to be swimming in a pool of red.
Oh, I also like to use medium tofu and cut the tofu into smaller cubes, but that's just a style thing.
-
My favorites are any of the 6 or so Mexican restaurants within a 5 block radius in Norristown.
-
anyone know of a bbq place north of the mason-dixon that serves brunswick stew?
-
Hello Curry
Galangalangadingdong
-
Ten minutes later I got a piece of fried dough with a few scallions in the dough. Dooooohhh !!! (I was expecting something that was not fied, but that's how you learn the dishes I guess)
The funny thing is that the chinese name of that dish, tsung yo bing, would be translated directly as "scallion oil pancake", which doesn't sound very appetizing.
By the way, that scallion oil pancake doesn't look very good. It needs to be thinner with more scallions.
-
I use ketchup instead of tomato paste. It comes out tasting a little sweeter.
-
Hi All
My husband is going to be in Philly next week on businees. One of the guys he is travelling with is getting married the next weekend. They want to take out on the last night for a kind of bachelor party I guess. They just really want to take him out to have some beers and good food. Something casual, not too rowdy and not a sit down dinner as such. From what I've read this place sounds perfect. What are your thoughts? Also, where is it located?
Standard's tough to get a table on weekends. The tactic is to have someone hover in the second room and grab the big booth under the "postcard' painting right when someone leaves.
If Standard is completely completely packed, you could always walk 20 min or take a 3 minute cabride up 2nd street to Johnny Brenda's, which have the same owners as the Tap.
Alternately, you could put your name in at N 3rd, go down the street to Abbaye, Tap, Liberties, W&J, Fire, or Pat Robertson's for a drink, come back in time for your name to get called.
Abbaye normally isn't completely packed. Azure also has cheap drinks and bar-type food.
Wherever you go, you're in a pretty good area to bar-hop.
-
Ja Ja Mein (sp? Noodles with spicy pork topping)
Za Jiang Mien
炸酱面
http://chaxiubao.typepad.com/chaxiubao/200...oved_my_ja.html
-
Standard Tap's beer menu is far more diverse and wider ranging than the Abbaye's, by a country mile.
Not really.
Their beer lists are around the same size. Tap has more locals, Abbaye has more imports.
-
-
It's good. I eat there. The Chicken Pot pie is great.
In that area of town, I like Abbaye's food the best, followed by the Tap, followed by N 3rd.
-
Total bill was $150 for 2, including tip.
Damn.
60 bucks a person for tapas.
These better be spectacular tapas.
-
Haha.
Fey bars.
-
So effete and fey are synonyms?
Not really, but I think 'fey' and 'effeminate' are pretty synonymous.
-
C'mon, do you you really think Philly would have a bar that fey?
-
I can say for certain that there are many chains where I'd never try ANYTHING no matter how interesting it looked. Taco Bell is the prime example for me of this. I don't care how good it SEEMS, I've been burned with bad taste and food poisoning far too often to even risk eating at this dump.
Dude, taco bell is awesome.
It's also the most sanitary fast food place because nothing is actually cooked on the premises. I think Dateline did a report on all the national chains a year ago, and Taco Bell was found to have the least health violations of all the nationa chains.
-
Looks like we have a bunch of pei dans in this forum.
-
Tsing-tao
Heineken
-
I support spice
Good Indian food in the burbs
in Pennsylvania: Dining
Posted
Yeah, that's where Aman's is. I go there because I think it's quality.
You should've gone right next door to Il Cancun. The mexican isn't quite as authentic as the Taqueria, which I love as well. But they give you more food for your money, especially after the Taqueria increased their prices over the last year. This place gives you a staggering amount of food, and I think it tastes pretty good.