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Susan G

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Posts posted by Susan G

    Watermelon

    in China: Cooking & Baking

    Posted

    I add a can of drained lychees to a large bowl of cubed, seeded watermelon and let it sit for three hours or so.

    Oh.  My.  God.  :wink:

    my God-how can you wait 3 hours? watermelon and lychee!!??

    in my house a watermelon seldom lasts more than a day. I also just eat it plain (as does the rest of my chinese family).

    It's easy: I anticpate the pleasure of my friends who will share it with me......and then prep and prepare the rest of the meal! :biggrin:

    Cooking Myths

    in Cooking

    Posted

    I waitressed in a Greek restaurant. The Greek cooks would refuse to hand you a knife directly.........it had to be placed on a surface, then picked up. Otherwise the "lack of grounding the iron" would cause a fight.

    French Onion Soup

    in Cooking

    Posted · Edited by Susan G (log)

    When most people speak of Swiss cheese, they mean Emmentaler - the variety with the large holes and long aging. I've never heard of gruyere called Swiss....and to the best of my knowlege, it's on the French side of the alps - but I could be wrong. Anybody got some clarity on origin?

    I prefer gruyere because it's fruitier - almost an apricot undertone - and not as bitter as Emmentaler. It also melts easily.

    Dinner! 2005

    in Cooking

    Posted

    Cooking for my 6 year old niece and 4 year old nephew for the past three weeks: I grew tired of the pap I'd been making for them, and tonight made something *I'd* want to eat: Ma Po Dofu, Four Season green beans, (Si ji dou); Chinese sweet and sour cucumber pickles (I left out the chili paste), peach cobbler for desert. They *loved* it! They were curious about what the good smells were once the ginger and garlic and soy hit the frying pan........it was an educational meal all around!

    Judging People on their Taste

    in Food Traditions & Culture

    Posted

    OK, danieelwiley, here's a thought that will chase away the image of the *eating habits* of the prospective-third-date woman: People who are not interested in being adventurous with food? Not adventurous in bed either. (Didn't we have a looong topic thread about this lately?)

    Now, which lack bothers you more? :raz:

    Worst meal at someone's home - Part 1

    in Food Traditions & Culture

    Posted

    My worst meal was at a friends home where my fiance and I were spending the weekend, visiting. Dinner the first night was a small bowl of "si ji dou" - green beans with garlic and ginger - delicious, but only enough for one person. There were three of us. A pot of rice. Water. I realized as I went to bed that night my stomach felt funny, cramping - I was hungry!!

    What was our host thinking?

    NYT Articles on Food, Drink, Cooking, and Culinary Culture (2002–2005)

    in Food Traditions & Culture

    Posted

    I've been thinking about this article all day, and here's my two cents: While I agree that the attitude among the privileged shoppers at Whole Foods can be estoteric and trying, I don't believe it follows that everyone there is looking down his or her nose at low-income families who shop at the (agribusiness-produced/pesiticide friendly/brutal-nasty-short-slaughtered meat) supermarkets.

    Can't we all just get along?

    There's no need to stir up class warfare over the perception the wealthy *might* have about the failure of the lower classes to support farmers markets. Piffle.

    It's a task and a chore to prepare a meal for a family after a day of doing low-paying work. I'm not going to man the barricades over the issue of what that family is preparing to eat. I'm going to be happy they have enough to share with one another.

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