liuzhou
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Posts posted by liuzhou
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And don't get me started on 'pan fried'. As opposed to what?
As opposed to "deep fried".
Sorry, but I deep fry in a pan. A chip pan!
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When did chefs and, increasingly, home cooks become too tired to say 'prepare' or preparation'?
"Prep" saves so little breath and is usually used by people who happily spend a whole paragraph of menu to describe a boiled egg.
However, having saved so many syllables, they tend to repay them by giving instruction such as "fry off the onions."
What is the difference between 'fry off' and 'fry'?
And don't get me started on 'pan fried'. As opposed to what?
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Camellia Oil (also known as Tea Seed Oil) is used both in cooking and as a beauty / skin care treatment.
It is a common cooking oil in Hunan, low in saturated fats and high in Vitamin E.
It has a mild almost neutral taste. I tend to use it in salad dressings where I don't want the stronger taste of olive oil.
For non culinary uses, I'm told it makes a good moisturiser and is good for the hair.
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to conclude from finding momos at a "Nepali" restaurant in London that they are a Nepali dish, is marvellously flawed logic.
Not when combined with the experience of eating them in Nepal over 30 years ago when the border was firmly closed. Also, the Nepali staff in the restaurant said they were Nepali. I wonder if it's still there.
But as I said, I could be wrong.
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I've always thought Momo were from Nepal. At least that's where I first ate them and the only place I could find them in London was a Nepali Restaurant.
I could be totally wrong, of course. I usually am!
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"Chinese Cookery in the Home Kitchen" editted by Jessie Louise Nolton copyrighted 1911 (available for free download)
and the link is here.
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Fuchsia Dunlop's recipe for Fire Exploded Kidneys is great.
From her book, Sichuan Cookery (UK title) or Land of Plenty (US title).
Unfortunately it doesn't seem to be online. Buy the book. I can't recommend it highly enough.
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The number of dishes per number of people seems a little odd.
A general rule of thumb is to have at least as many dishes as people plus one. Your first menu has only five dishes for nine people, while No.3 has the same for 5 people.
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Strange. It says Sichuan Hotpot, but the hotpot they show is Northern Chinese /Mongolian style.
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An important reason for the avoidance of raw vegetables is the extensive use of "night soil" as fertiliser in China.
(Night soil is human excreta.)
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Ba Bao Cai (八宝菜 simplified , 八寶菜 traditional) means "Eight Treasure Dish" and covers a multitude of dishes which vary from restaurant to restaurant or even in the same restaurant from day to day.
I guess some might resemble Chop Suey, but none of the ones I've eaten in the last 13 years in China did.
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I am curious as to how steaming is done in China
Not much is steamed in domestic kitchens.
When food, usually fish, is steamed it is usually done on a regular plate balanced on a trivet inside the wok.
Most rice cookers come with metal steamers which can be balanced on top of the rice, but they are seldom actually used, in my experience.
Restaurants and roadside snack places steam bread, stuffed buns etc in the bamboo steamers.
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I have been living in China for the last 13 years and have never seen anyone use a bamboo steamer at home. They are only used in restaurants.
And I've never seen a food processor. Or a deep fryer .
You need a wok, a good solid chopping board, a good sharp cleaver or two, a rice cooker and away you go.
Gas is much better if you have the choice.
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I've never seen it on the mainland (I've been living in China for 13 years). Only in Hong Kong.
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I think we were the only group in the place.
I'm amazed. The branch here in town is packed every night and it is one of the few restaurants where it is essential to book a table - at least three days ahead. If you turn up late, your table has gone.
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Xiao Fei Yang is all over China. They have about 700 outlets. And they sell their thinly sliced lamb in almost every supermarket.
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I once resorted to being ingredients
The cannibalism thread is over there ------>
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I have been living in China for 13 years and have travelled all over, including Shanghai.
I only once got sick and that was after eating ice-cream in a western restaurant.
As others have said, if you are sensible, you'll be fine.
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Yes, Cantonese is predominant, as evidenced by Australians eating 'Yum Cha' rather than the 'Dim Sum' of our American and UK brethren.
Both 'Yum Cha' and 'Dim Sum' are Cantonese. One goes to 'Yum Cha' and eats 'Dim Sum'.
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Tomato sauce
Don't be ridiculous.
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MSG is probably the most tested food additive and no scientific evidence of harmful effects has ever been discovered.
1. What makes some Chinese dishes so dark?Soy Sauce, usually.
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Fuchsia Dunlop's Recipe from "Land of Plenty" (US title) or Sichuan Cookery" (UK title is as authentic as they come.
The recipe is online here.
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I think it's simply because white pepper is more easily available in China and became the standard ingredient.
It is also different in taste to black pepper, and is preferred by many, if not most, Chinese cooks.
There is also a preference for white on aesthetic grounds. Many people don't like to see black specks in their dishes.
The Chinese Food Youtube Topic
in China: Cooking & Baking
Posted
Beijing based media company, Danwei has launched a series of videos which they describe as "a quick guide to traditional Chinese food as it's prepared where the cuisine was born: in Chinese rural areas and villages"
The first is about Chestnut Chicken Stew from Anhui province.
In Chinese with English subtitles.
http://www.danwei.org/featured_video/danwei_canteen_chestnet_chicke.php