herbacidal

What about Myers Dark Rum? Truthfully, I don't like rum myself, so I don't know anything about it, but I would be interested in the perception and background of it. Quality, target demo, history, the whole shebang. I have some expectations, based on what & where I've seen it, etc., but let's see if they hold true.

OK, I give up. That won't stop the sticky-rice chicken at my favorite dim sum parlors from reminding me of Jiaxing zongzi with their simple, moist savory filling. BTW, Beijing "white zongzi" are steamed, yet they're referred to as zongzi..... Apples and oranges are both fruit. Giving up so soon, Gary? Anyway, Beijing white zongzi are steamed? Hmm, I'll have to try one next time I'm there. I'll agree with the comments pointed out by Ben. I do think that if someone used just sticky rice with its filling and boiled it in leaves for eight hours, I wouldn't like it texturally. That's why I also like it with zongzi with both kinds of rice, as someone else mentioned.

HUGE restaurant reservation no no. I must concur. Reservations at one or the other should be canceled by end of day Friday at latest. Actually, I would take great pains to cancel them by end of day Thursday.

Sweet!! Blog on!

I'm suprised you found it here. I had pretty much given up the site as useless.

I order these almost every time we go out for Dim Sum. I agree, having many different kinds of stuff in the sticky rice really brings out an interesting flavor. Chinese sausage mixed with chicken and dried scallop along with shitakke is one of my favorites. The Malaysians make an interesting version as well, which has a curry flavor. I suspect what you're talking about here is different and not zongzi. At dimsum, it's noh mai gai. They're shaped differently, without the points as in the photo. They would be shaped sort of like squarish pillows, with rounded corners. They also use only one kind of rice, where as zongzi should use regular rice and sticky rice. A variation on that would be jen juh gai, which are smaller versions of noh mai gai.

Maybe it's just me and I don't enough about the BOH side of the food biz, but my impression is that in your situation, it's more the guy/girl's personality and character that need work than his/her actual pastry skills. If it's part of their personality/character traits that they don't waste anything / need everything to be perfect within the 99th percentile, then that's not something they learn in culinary school so much, and hopefully they do learn that on the job.

Is it a very Cantonese thing? Wasn't sure. Lately (past few years), haven't eaten it for sugar much. Just been boiling it, and eating it a few minutes after. When I was a kid, I used to eat it mainly cold, with sugar.

Them Crazy Northerners. That Zongzi looks too dark and sinister. I take it the rice is soaked in soy sauce?

Yea, but it's annoying how many typos there are in there. I only looked at the chef's bio and noticed at least three.

Is there any distinction in English between the front feet and the back feet?

Well okay, are you telling me that that's not a better time to do it than the middle of dinner service? Anyway, at 3 or 4pm, when the line cooks are finishing prepping meats, veggies, fish, etc., 15-20 minutes can be spared. You could set a cassette feu on the table in the corner. Throw the water and sugar on. And just keep an eye on it when running back and forth, doing bar fruit, restocking bar fridges, etc. When not in use, the cassette feu goes under the table. Whatever.

Uh, some of us just like to watch But that's just it. Or at least it was for me. When I did my blog, I remember checking it constantly, to see if anyone new had responded. Number of pageviews didn't matter so much, but new commentary and dialogue was invaluable.

Really? I'm semi-suprised by this. I would imagine that it could be done in a few minutes during the afternoon preptime or post-dinner cleanup. Alternatively, couldn't the owner, if they were so inclined (key point here) buy a cassette-feu for you behind the bar? Although, off the top of my head, I'm not sure if the insurance and liability issues would allow that. In that case, it could just as easily be stored in some out of the way space in the kitchen.

I vaguely recall hearing about Riedel putting out a second line of glassware that is comparatively inexpensive and durable enough for the dishwasher.

Is it 12 hours? I thought I remember it taking about 9 in 1997. But it also might change depending on the particular train they use for the route. I do remember there being a dining car on the Nanjing to Beijing train, which is the only one I remember taking soft seat. On all of the others, all I remember is the dining cart coming through, and the hawkers outside the train at the smaller stations.

Hey, don't be so grumpy. That just means your blog is a representation of your resourcefulness and ability to rapidly utilize your vast inventory of savory goodies.

Hmm, I don't cook enough, so I'm audacious enough to suggest: short rib gumbo. Yea, I agree. But I think the statute of limitations shouldn't expire until at least a year, probably 2-3 after the initial blog. We have to give every Egullet citizen an equal opportunity to be punished/enlightened.

Is the proper spelling gaijin or gaigin? I wouldn't know really, except for seeing it as gaijin up until this point.

Off-topic but, what is Ken Kweder doing nowadays other than singing? I know he's still singing at various places around the city. Is he tending bar anyplace? Used to work with him at Palladium.

Think I'm gonna pop in here next time I go visit my friend's brother up that way.

See, I don't think no is a valid response. It's an obligation to the community, as long as they haven't done it already. You have to badger, browbeat, and intimidate them into doing it.

I remember taking a roughly 26 hour trip from Beijing to Xian. I'm not sure if we did hard sleeper or really rough, hard seats (there are 4 compartment classes for train travel: soft sleeper, hard sleeper, soft seats, hard seats). That was rough, either way. I definitely will either fly it or take soft sleeper next time.

You're right. I meant that pork dumplings are usually served w/o broth. They're usually served either steamed or fried. The traditional sauce would be vinegar. Note bleudauvergne's comment about use of soup in northern areas.