Yuki

What do you mean by double dipped? I tried them, they are just funky color and taste a bit richer than normal M&M. I stopped buying any junk food since I need to fit in a dress , just snacking off other's supplies.

It used to be longer. In 1987, it took me 13 1/2 hours to go overnight from Wuxi to Beijing, though I think the train was delayed by 2 hours or so. I had two skewers of lamb (the sign said mutton but the vendor said "lamb") kebabs from the Xinjiang-style barbecued meats vendor in Flushing for lunch today. At $1 apiece, naturally the lamb was not of very high quality, but the taste was pretty good. He used whole cumin seeds and a nice spice mixture he dabbed all over just before handing the skewers to me. I'd consider trying it again. Incidentally, he does not serve goat. It was "Mutton," "Mutton Chop," "Beef," and "Chicken," I believe. I bet there is a sprinkle of MSG on the skewers of lamb too............

It depends on how much work you want to do and what kind of style you are looking for? You could start from scratch or buy ready made curry block or paste from store. The ready made curry is really easy, it only takes less than 30min to cook up everything. If you want the curry to taste better, then simmering on low heat for long period would be good.

My parents made me try everything and there is no separate meal for the children. I do not like to eat eggplant since it made my tongue really itchy, and green vegetable because meat is better. My parents let me get away with the egg plants but green vegetable is mandatory for every meal. They would fill up the bowl with green vegetable after I finish with all the rice and meat. There is something different between food that provides necessary nutrients and other not so important food. Also my parents do not care if I do not eat the bitter melon, they say I could always eat other vegetables. There is always 4 dishes at the table (one soup, one meat/fish, one vegetable, and the last one could be tofu, combination of meat & vegetables, or another vegetables dish) so everyone could find something to eat. My aunt grew up HATING fruits and vegetables, she could not even stand beside an orange. Grandma did nothing to change her diet and now as an adult, my aunt still hates fruits and vegetables. Her way to solve the problem is to take supplementary pills. I remembered being force to eat oatmeal(boiled with water ), it took me 15min to finish one spoon. It was tasteless and the texture really bothered me. Eventually I told my mother and she changed the method of cooking oatmeal(now she uses milk and sugar). Not saying to force food down the child's throat but there are some food that the child must eat. Maybe try cooking the food in a different way. I am probably still too young to speak about teaching children about food.

Well would you eat the cheese with the.....M....word...in it? (You have to go back and look because I'm not going to say it, write it or go see who wrote about it. Just disgusting. Don't eat it.) You meant Casu Marzu? I am not sure about live worm but I ate a dish with fatty worm inside. Those worm are caught at the sea and then it is steamed with eggs, it tasted like the other "popular" chinese dish, steamed egg with fish intestines. If it is offered to me, I would try just to satisfy my curious mind. I am sure some of you ate earthworm during your childhood....... it wasn't too bad or was it?

I like the individual wrapped portion of ice cream from Japan and other Asian countries because they prevent me from eating a whole bucket of ice cream. The ice cream in Japan taste richer than the one I get here and lots more flavor in the ice cream store too.

Wow...... I didn't know the train ride will take 12 hours from Beijing to Shanghai, no wonder my parents were against taking the train. But airplane is not much better, the time it takes to check in all of the luggages, going to the airport, making sure you actually get a seat(they sometimes overbook the plane), and finding your luggages afterward. Even if the actaully fight time is less than an hour, the whole trip will take 2-4 hours. I heard that China's commercial airplane companies hire retired pilot from the army. How much does train ride in China cost? Do they still sell those lunch box that contains preserved vegetable, salty duck egg, fatty pork, and rice?

Back in around 1989, the train ride in China for me was horrible. I remembered one time my parents went too late to get tickets so we had to stand for a 6 hours train ride(Actually an old couple felt sorry for me and my sister so they let us sit with them). Another time was sleeping over in the train station, there was no washroom so people was doing their business on the track. What bothered me the most was that people spitting everywhere.... I heard that train ride in China is much more pleasant now. The only food that I remembered from China was the goat/lamb milk, freshly killed lamb, sizzling rice, Persimmon, and a type of biscuit that I could not bite into.

There is some food that I do not like, but if it is served to me then I would eat it. Maybe someone could help me figure out something that I will absolutely not eat.

Yes, I tried Fran.... but do not really care for them since the mousse is too sweet and rich. My favourite kind of Pocky Chocolate Banana (I can't find this anywhere) Pocky G Coconut with White chocolate Original Chocolate Pocky

I freeze everything since making dumplings is so labour intensive so I make a big batch each time. Is guotie the same as pot stickers? Of course it won't taste as good as the fresh one, but they are still pretty good. Just make sure to put the dumplings on a cookie tray to freeze then put them into ziplock bags or they will all stick together.

Chinese Fermented(or is it Perserved?) Tofu Dried Salty Fish Deep Fried Pork Fat - this is so good on rice with soya sauce or put into stock to make noodles. I am sure none of those food get any healtheir from the treatment, but they sure are much more tasty. Those food are usually served to poor people in the past, now everyone is on the "healthy" diet and is getting hard to find any deep fried pork fat in restaurants anymore(I make it at home ).

The dumplings that I make at home are usually pan fried or boiled in water(it is served without any liquid, with vinegar and garlic as dippling sauce). I am not even sure what regional varieties they are. I think in Hk, when people cook dumplings at home or get it at noodles shop, it is usually boiled or pan fried. The steamed dumplings are usually found in dim sum or the Shanghai restaurants. Anyways... as long as it is dumplings, I will eat them.

Pot Stickers and Steamed dumplings are just what they are.... what do you mean by how would they fit in? They are ingredients that are wrapped with a dough and then cooked in different methods. I think in order to understand why we call wanton noodle instead of wonton noodle soup is that because it is just "common" sense. We somehow all know that wonton noodles always come in a broth, if it does not then the menu will specify. There is a type of noodles tha are called lo mein(noodles without broth, and mixed with seasonings), if it is served with wonton then the dish would be called wanton lo mein. For dumplings, it depends on what kind the restaurant makes. If they call the dumpling "wo tip"(pot stickers), then I would assume it to be crispy and without a broth. If it is called "jiaozi" at a Northern Chinese restaurant (don't know how to translate it.... just call it dumplings) then it should be boiled(but they might not serve it in a broth) or steamed. If I am getting "jiaozi" at a Cantonese restaurant, then they are most likely steamed. But there are always exceptions, it just depends on what kind of dumplings you are ordering and restaurants sometimes cook their food totally different from what you might expect. Some dumplings restaurants are willing to cook their dumplings any method you like(steamed, boiled, deep fried, pan fried). There are so many different ways to serve dumplings. I think soup dumplings refers to a dish where the dough is filled with such juicy meat fillings that it is almost like a soup. It is a really famous Shanghai dish and the concept is similar to the steamed dumplings. Let's just say I do not call dumplings or noodles at dim sum places as soup....... they are just dumplings and noodles cooked in different method. I hope that I confuesd you even further.

I wouldn't consider pho as soup....it is more like noodles served in a broth. I think there is a double standard for me when judging what is soup. Although Chowder got lots of other chunky ingredients in it and can be very thick, I still consider it as a soup. But wanton soup to me is not soup, and I don't know how to explain the reasons behind this.

I do not mind salt and pepper but they are reserved for western food only, adding pepper to most chinese dishes that I cook at home would ruin the taste. Find the pepper grinder at the table useless because the pepper should be added during the cooking so its flavor can blend with the dish better. Chinese tend to not add seasonings to their food on the table unless it is optional ingredients such as red vinegar for some types of soup and white pepper for congee. If I see a bottle of soya sauce in a Chinese restaurant...... will usually step out.

Nah. I had friends from Hong Kong who did that chopstick thing too. (No Chinese person worth his or her ethnicity shys away from the tomale.) Their explanation was that it cleared out the intestines. I guess like the reason people de-vein shrimp. I see so many frozen lobster tails at the supermarket, wonder what happened to their heads? Would like to just buy the head to make a wonderful stock. My family kill the lobster to make lobster sashimi or put the slices into hot pot. Next time I should volunteer to kill the lobster....

I use coarsely chopped garlic and add enough red vinegar to cover the garlic for the sauce. Maybe trying black vinegar next time would be a good idea. My version of jiaozi sauce probably aren't even close to the traditional kind. After eating the jiaozi, I like to drink the vinegar and garlic mixture.

You probably still need to edit the translations after putting it through Alta Vista. I am wondering how many people on this board can read Chinese? Just curious....

Raw Lamb - the thinly sliced and well marbled kind Uncooked Rice Bananna, Peanut Butter, and Condensed Milk on Toast I still make that sandwich these days and it is even more convenient because there is condensed milk in a toothpaste tube. This saved me from the trouble of opening a new can each time.

I just phoned my mom to ask, she told me that by sticking the chop stick will kill the lobster and also let the poo out of the lobster. Thanks

They only insert the chopstick when killing/cleaning it and then pull it out.

I ate chicken sashimi before, but can't stand the smooshy texture. Although when grilling chicken thigh meat at home, it is usually medium rare. It is a surprise that I did not catch anything these years.

My parents always kill the lobster and one of the step is sticking a chop stick into the lobster from its back(there is an opening).... what is the purpose of doing that?

I made a Japanese curry yesterday using S & B..... it is really salty. I am wondering if there is any brand that any one would recommend or would it taste better if I make everything from scratch. Tried the curry udon at a restaurant and really enjoyed the soup, but it appears to be much thinner than normal curry. What kind of ingredients are added to the curry to turn it into curry soup base for the udon? Thanks