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I am not very clear: Is this savory soup or sweet dessert?

This is made with winter melon (dessert)? How big is your winter melon? A small one or big one? Can't tell from the scale. You hollow out the whole thing?

Looks lovely! How's the taste? Not too dry I hope. Hard to do that with a small piece and not let it dry up.

"Shred with fingers"... perhaps it helps if one has long fingernails.

TP: how did you make the pork floss?

Yeah. The drip marks are inherant to the oven baking seasoning method - because we can't stick our hand in there to spread the fat more evenly. Now if I were to season another wok again, I will probably use the conventional "wok on top of the stove" method. And I found that I really need to continue to season my wok once in a while.

It should be okay. But if there is any lingering doubt in your mind, don't use it. Nothing is worth the psychological burden.

That's a WOW... Sheetz! How do you spell BEAUTIFUL?

just try it.

TP: I thought that the Teochew speciality duck is "chan pei ngap". When I read that recipe you linked to, I was surprised to find that no "chan pei" is used at all. Also, it said heat up some oil and add on sugar. The sugar would most likely caramelizes into dark brown bubbles. Is that how you made it?

Err.... would you elaborate on what you meant by that?

Thank you Bruce. You are so kind. Many like you are masters of your culinary interests, and eGullet is such a magnet to attract talents for intellectual culinary exchanges. I fully enjoy reading your blog!

Very nice pictures and food, Tepee. Now is this "Taro" taro (Hawaiian taro)? Or "Sweet potato" taro? And what's with these vegetarian customers who keep think about chicken and squid and duck and etc..?

These jin dui are so perfect! Perfectly round with sesames evenly distributed. peony you are the master chef in our forum!

That's right. Ham sui gok is savory. The very word "ham" means salty/savory.

Two very different things. Grass jelly is extracted from an herb like plant. Turtle jelly is made from boiling/braising(??) turtle shells. Here is a picture of turtle jelly that someone posted on the Intenet: http://www.flickr.com/photos/shimmertje/100444285/

Per the story presented in this page (in Chinese): http://hk.knowledge.yahoo.com/question/?qid=7006031200009 Long story. In short, the name "gai tsai beng" (Little chicken cake) was chosen because the cakes do resemble the shape of young chics.

雞仔餅 Take a look at some of these images found on Google. See if you recognize them. http://images.google.com/images?num=100&hl...F-8&sa=N&tab=wi Now I am pretty sure that's what I had at Zen Peninsula. The miniature little chicken cakes. The filling ingredients seem to be: Lard Sesame Peanut sugar syrup and Red fermented bean curds Take a look at this page (in Chinese, with pictures) for how it's made: 懷舊餅食：乳香雞仔餅

You are absolutely right. Mistyping.

Being that Chicago is so close to Wisconsin, my bet is these are American ginseng.

Page 20! A milestone! Call for a celebration! We need more pictures... Dinner... this is NOT Mapo Tofu. Though it looks very close. I didn't have much fresh produce in the fridge... Got a can of the Taiwanese minced beef sauce. Cooked it with some tofu and button mushrooms and corns.

When I ate at A & J (Irvine), which was a Saturday afternoon, the 4 things we ordered tasted just right. Not too plain. Not too salty. To me they tasted pretty good. It is possible that a less-experienced cook was at the helm during the time you visited. The chefs in US-Chinese restaurants typically work 6 days a week. For obvious reasons, they all have to work in the weekends. Typically they take turn to take one day off a week, and that typically is from Monday to Wednesday. The main chef has the choice of which day to take off first, then chef #2, then #3 and so on. It is quite typical that the main chef takes off on Mondays. And I typically avoid eating out on Mondays in Chinese restaurants. In some of the restaurants that I frequent, I can tell the difference.

Gastro mui: did you have your culinary lunch yet? Where did you end up going?

I have eaten some miniature cakes from Zen's Peninsula as complimentary desserts. I can't remember whether those were wife's cake or little chicken cake. (Gai Tsai Beng) They are a little bigger than the size of a US quarter. Must be time consuming to make.

You can get birds with head and feet? That's great! 3 birds in a crock pot??? Either these birds are very tiny or that your crock pot is really hugh!!! Young man: after you have all these ginseng, I hope you wouldn't have any problem sleeping.