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Really? I would not have thought that. I have no knowledge how fluent his English is. His accent is typical of those who are from Hong Kong though. Other people said my accent is just like Martin's. I did hear him speaking fluent Cantonese to some of the cooks during his shows, so his accent seems natural to me. But then, all TV chefs do a little bit of acting... It's show business after all. And I do like his cookbook "Chinatown".

I noticed that on that web site, the All Clad wok is currently "out of stock". They must have been selling like hotcakes and they run out as soon as the shipment arrives, I am sure.

To me, Williams-Sonoma is for people who fly first class and stay in 5-star+ hotels, and who just want to shop something as a gift to bring home. They seem one grade higher than Sur La Table. Not for me, the common. I wouldn't expect the workers there to know a lot about Chinese woks and seasoning. Learning how to sell to "high end" customers is tough enough...

I use the indoor grill for making my Vietname BBQ beef/pork slices. It works pretty well. Just heat up the cast iron grill over 2 regular gas stove burners. Better have good kitchen ventillations though.

Thank you warlockdilemma. I was afraid that I would disappoint my readers. I have been extremely busy lately. Just started a few projects, both in work and personal fronts. Gai Choy (Chinese mustard green) is very "yin". Or Cantonese call it "hon" (cold). Especially for elderlies. You need to balance it with some "yang" (heat) from the ginger.

My dinner picture from the pictorial: Stir-fried Mustard Greens (Gai Choy) with Fish Cake (鱼雲抄芥菜)

What does "naked" mean? No wonton wrapper? Would the ground pork filling form a ball shape without the wrapper?

#91, Stir-fried Mustard Greens (Gai Choy) with Fish Cake (鱼雲抄芥菜)

Pictorial Recipe Stir-fried Mustard Greens (Gai Choy) with Fish Cake (鱼雲抄芥菜) Mustard green is a popular Chinese vegetable readily available in California. It has a slightly bitter taste. It is not suitable to eat raw as salad, but it tastes very good when stir-fried with some meat slices. I like to cook it with fish cake, which is ground fish meat, deep-fried. They make fish cake in the shape of a rectangular slab or a ball or a round disc. You can find them in many Asian markets. Serving Suggestion: 2 - 3 Preparations: Main ingredients (left to right, clockwise): - 1 1/2 lb of Chinese mustard green - Fermented bean curds (use 2 to 3 cubes) - 1/2 to 1 lb fish cake (the one in plastic bag) - Garlic - use 3 to 4 cloves - Ginger - use 1 inch in length - Dried shrimp - use about 2 tblsp Cooking: - 5 tblsp of cooking oil - 1/4 tsp of salt (or to taste) This is the main feature: Chinese mustard green. Wash and cut into 2 to 3 inch in length. This is also the main feature: Fried fish cake. The one shown in the picture is 14 oz, vacuum sealed and shrink-wrapped in a plastic bag. Remove the plastic bag and cut the fish cake into 1/8 inch slices. Prepare the fermented bean curds, use about 2 to 3 small cubes (or more - adjust to your taste). Also, prepare 2 to 3 tblsp of dried shrimp. No need to soak them in water. Just cook as-is. Peel and mince 3-4 cloves of garlic. Grate about 1 inch in length of ginger. Cooking Instructions: Use a wok/pan, set stove to high. Add 2 tblsp of cooking oil. Add the fish cake slices. Try to spread the fish cake slices around evenly on the wok surface so they are browned evenly. Remove the fish cake once they are slightly browned. Add 2-3 tblsp of cooking oil in the wok. Add the dried shrimp and fry for about 30 seconds until fragrant. Add the minced garlic and grated ginger, and 1/4 tsp of salt (or to taste). Add the fermented bean curds. Use the spatula to smash the bean curds and stir well with the garlic/ginger and dried shrimp. Fry for about 30 seconds to a minute. Add the Chinese mustard greens. Stir well. Cook with the lid on for about 3 to 5 minutes until the vegetables turn soft. Stir occassionally. Return the fish cake slices. Stir-fry for another minute or so. Finished. Transfer to the serving plate. Picture of the finished dish.

That is true. Especially during Chinese New Year, everything you see is red. Red envelope, firecrackers, lanterns, cloths... everything. Maybe other colors for sweet and sour sauce just don't look right? Yellow? Orange? Green? Pink? Purple? Black? Blue?

I wonder if the red was to make it appealing to the non-Chinese when the cuisine first appeared in Gum San? If something looks familiar - like ketsup, people are more likely to try new food? ← But in Hong Kong you can find the sweet and sour dishes in bright red too (refer to the 2 pictures). Unless this is a backflow from those early American-Chinese immigrants who made their way back to Hong Kong. But I kind of doubt it. After all I don't think you can ever find a "shrimp with lobster sauce" in Hong Kong restaurants.

Or in the back of your big plasma TV. (Just kidding)

Hmmmm... From what I understand the CNY parade in San Francisco is on March 3. http://www.sanfranciscochinatown.com/event...yearparade.html

Thunder Valley Casino is off Lincoln, about 20 miles or so east of Sacramento along I-80... on your way to Reno.

I found that orange peels are not that suitable to be dried and used for Chinese cooking. The skin is too thick, with too much pith. Tangerine peels work the best. You can probably use Mandarin peels too.

Congratulations! This thread has achieved page 30 now! Would you like to celebrate it with: Indian curry (so many to choose from) Malaysian curry (coconut milk!) Vietnamese curry (lemon grass and lime juice and fried shallot) Chinese curry (the green pepper, onion, patoto stuff) Thai curry (red, green or yellow?) Japanese curry (MSG!) English curry ???

Oh yeah. gus_tatory already pointed that out. Maybe someone can combine these two threads into one. These red sweet and sour sauces probably have a Cantonese origin. I remember while living in Hong Kong, I had only seen 2 sweet and sour dishes. One called 生抄排骨 "San Chow Pei Gwut" [Cantonese] (sweet and sour spareribs, the sauce is red). Here is a picture from a blogger: http://photos1.blogger.com/blogger/7290/13...00/DSCF0054.jpg And the other one is 錦鹵雲吞 "Gum Lo Won Ton" [Cantonese] (deep-fried wonton accompanied with a pungent, red sweet and sour sauce mixed with liver slices, green bell peppers, onion slices and probably a few other mix-things that I have forgotten.). Here is a picture from another blogger: http://www.wretch.cc/album/show.php?i=pegg...142695298&p=191 I loved these when I was a kid. Not as much any more. The red color is definitely from some kind of food dye as it is not natural. The sweet and sour dishes in the "Northern" China (e.g. Hangzhu) are typically dark brown, not bright red, from what I had experienced. Are Cantonese the only group that makes sweet and sour sauce in bright red? Dunno. The recipes that I see online mostly use katchup.

No I didn't know about Small Wei at all, sorry. As for pan versus wok... if you have a frying pan already, just use it to start cooking Chinese food and take your time to buy a wok. I have been using my 2 frying pans for the past 20 years to cook my Chinese food at home. Do the "mind over matter" thing, you know? Frying pan would work just fine unless you have a >50000 BTU wok burner.

Good question. I have been to the Thunder Valley Casino only once and cannot remember what restaurants are in it. That must be it as they wouldn't have two Chinese restaurants inside the same casino.

Want to have dim sum after card games? http://www.thundervalleyresort.com/dining.aspx

Well... this is one root vegetable that I am not too fond of since I was a kid. My father used to make it every now and then. Stir-fried with beef (slices), typically. When I eat it, the strong after taste in my mouth often makes me a little dizzy. My wife loves it though. Maybe this is a Toisanese affection? I would cook it and leave >90% to her to consume.

I concur. The Guangzhou pricing is quite different from most of other cities in China. Shanghai too for that matter. Beijing is probably catching up. Many Hong Kong merchants set up shops in those cities trying to catch the dollars from fellow Hong Kongers and foreign businesspeople.

Here are some old posts and subsequent replies on cleavers: http://forums.egullet.org/index.php?showto...dpost&p=1186684 Here is an old post on shopping for a wok and where I bought mine. (Note: I don't like the manager at The Wok Shop! ) http://forums.egullet.org/index.php?showtopic=85547 P.S.: Welcome to the China forum!

Perfect timing! Can beg the master in disclosing her culinary secrets: Fried Salt and Pepper Chicken Wings

Here are some "quick and dirty" instructions: http://forums.egullet.org/index.php?showto...dpost&p=1038105