Gastro888
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Ai ya! I didn't know there was such a tea available! Neat-o. I have the ginger and the "bing tong" to make the homemade ginger tea. Patient's on TheraFlu and Nyquil as well so maybe it's best that I stick with making ginger tea instead of introducing the "surn fung cha" - who knows what might happen with the mix of everything.
OK, cool shower. I'll remember that. I'm going to go home and make jook. Can I add shiitake mushrooms to the jook or is that too much?
ETA: Thanks to everyone for their advice!
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Cool, thanks! So a long shower - hot, warm, or cool?
Sweaty tea? I've never heard of it. Any more details?
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Oh cool, thanks! Sinuses aren't an issue - the throat and the general ache, fever and chills are.
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OH! Nice, thanks! I'll go and buy some at the market before I head home from work. So I take it I need to peel the ginger?
Thanks for the well wishes!
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Just wanted to ask around to see what type of Chinese home cooked food would help ease the pain of the flu (along with a very sore throat and a high fever). I'm thinking jook with a wee bit of fu yee for flavor but I don't know what else I could whip up quickly after work. Any particular home rememdies that you're willing to share? I don't have time to "oon tong" as much as I would want to...
I was told that warm Coke w/ salt works on sore throats. Although I'm not letting them do that, though. I fail to see how that works!
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Are these the same tongyuen that you're supposed to have the night before you're married or something? But they're not peanut filled, right?
My roommate eats sweet tong yuen for breakfast all the time. That's too much sugar for me!
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Try boiling the balls in water with a good amount of rock sugar and a cracked egg. Sweet egg drop tongyuen soup!
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...Re: B&T...in my mind, it's a style, not really where you come from. There are plenty of people who live in Manhattan who fit the B&T mold and plenty from elsewhere that don't. That said, it's not an altogether unhelpful adjective. We all seem to have a good grasp of what it means in terms of scene...
...Gotcha. Thanks for the clarification.
re: Buddha Bar. Go for a drink and maybe an app but that's about it. Even the apps are questionable. They're nothing more than gussied up Republic food. I think you'd have better luck seeing someone at Pastis. I saw Chris Klein there having brunch one day last year. Didn't do anything to improve my brunch, tho.
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When I get home tonight, I'll post. Sounds about the same but remember, natural flavors here may be a different combo than over there. I just hope it all works out...
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My mom used cicada shells one time when I was a kid (eons ago) for something. I think it was for the skin, if I am not mistaken.
Oh of course I'm not sure exactly what it's for - I was commenting on the Wikipedia article. It seems that some of the Chinese medicine treatments translate literally to an illness, like the Cicada plays a song so if eaten will help you with your hearing...
No, no, no, that's not what I meant at all when I posted! I was recalling a childhood memory that you brought back when you mentioned the cicada skins. I think I was 5 at the time. I think. Yeah, some Chinese medicine match the ailment but others don't. When I was a teen, my mom would give me sort of cow's stomach for my acne. That didn't help much.
We've got a place up here in NYC that serves bull's penis. I don't know if I should be eating that if I believe the whole "Chinese medicine matching" theory. I'll sneak some to my male friends and ask their girlfriends if there's any difference!
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My mom used cicada shells one time when I was a kid (eons ago) for something. I think it was for the skin, if I am not mistaken.
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never, never, never should anyone go to Tao.
no NY'ers and no celebs...ergo, no scene beyond tourists and B&T.
the OP said he wanted celebs and a scene.
Spotted Pig might be the best bet...albeit, the odds of a celeb sighting on a Thursday night is rather spotty (the later you go the better of course....midnight is actually a good time to bump into celebs eating dinner)
(There's nothing wrong with B&T. We were all B&T at one point.)
I've never been to Tao, I've only hear from those who went that the scene is hip. (Then again, everyone has their own definition of hip). My coworker told me that Buddha Bar has a DJ that spins some good tunes. As for food there, I trailed there one night and was not impressed in the least.
Nobu? Do celebs still go there?
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I bought some fage greek yogurt the other day which was fat free. I put some honey in it and one small piece of pineapple. I threw it back in the fridge and ate it one day later and it tasted really bitter. what went wrong? I still ate it anyways, hopefully I won't die
It's probably the acids from the pineapple working on the yogurt. Fage's yogurt is all natural so therefore, no preservatives or additives. You won't die.
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I just braised some beef tendon the other day - took five hours. Makes you really appreciate what Asian restaurants are doing when you think about how good it is. I especially love beef tendon pho. Any recommendations?
Dynasty Supermarket on Elizabeth near Mott makes really good tendon. It's braised and availble for take-away near the BBQ meat counters which are on either side of the entrance of the block long store. It is so tasty! The tendon's sold unsliced so it's the entire chunk of tendon. From what part of the cow, I don't know but it is v. good. If you can, go tomorrow during lunch and get some. I think they run out towards the end of the day.
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In addition to what MarketStEl said about not having to restock shelves as often, another reason US supermarkets have so many "shelf facings" (as they're called in retailing) of the same brand and item -- such as "15 cans of Del Monte creamy corn" -- side-by-side is for visual impact. Manufacturers also spent lots of money (called "slotting fees") in payments to supermarkets to make sure they get prime exposure.
Thanks Suzy. I know now about shelf facings. It requires a lot of space to support it. But space is what we have in America.
And remember when Internet was in its hay days, the online grocers popped up all over the place? TV commericals showe the "Peach truck". From Grocer.com or something like that I think. Remember those. I was just shaking my head. People who got the Internet e-commerce fever and were not thinking clearly. No one will point-and-click and buy 10 apples by only looking at the pictures (what delicious apples should have looked) and wait for the delivery truck to come by and drop it off. Beside, they wouldn't be able to make money to operate this delivery mechanism (trucks, delivery workers, gas, etc.), plus all the logistics to support it, while fighting competition to offer low prices.
The funny thing is, depending on the marketplace, people WILL buy groceries on the internet. FreshDirect.com does very well in the NYC marketplace. I honestly don't know how they're able to offer so much, operate the way they do (I've been to their facilities and taken a tour - it's *SO* big!) and keep everything going. It's extremely easy to use and if I was making 6 figures and wasn't as pick as I am about my produce, I'd be using them all the time. It's super easy to have a delivery come to your workplace and you save so much time.
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...I can only speak from a Cantonese viewpoint but the majority of Chinese do not consume alcohol on a regular basis. It's saved for special occassions and even then, you don't consume so much.
Actually we do. Chinese do consume alcohol on a regular basis. Just that a lot of us don't drink wine. Beer is by far the most popular. Local ones ("Sun Lik" I think, used to be San Miguel). And lots of imported ones from China (Tsing Tao), Japan, Europe (e.g. Heineken, Lowenbrau). US beer like Budwiser was not common until recently.
Many Chinese also like drinking rice wines.
And brandy.
I should clarify - I was thinking more along the lines of the 5'o clock happy hour or cocktail. I haven't found it to be common in Chinese culture, but I could be mistaken or I could've grown up in a very strict area. Eh, sorry for giving out any misinformation.
Ok, ok, we're all lushes!
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I believe Masa's prix fixe is now up to $450. If there are several restaurants in NYC offering truffle menus at that price, can you name them?hmm...it's not like there aren't several restaurants with seasonal white truffle tasting menus at exactly the same price point as Masa.in addition, once you throw in alcohol (and I'm not talking about ordering an $800 bottle) it is very easy to spend just as much at Per Se or L'Atelier.
as well, the Mansion and Guy Savoy in Vegas also charge about the same as Masa for their tasting menus.
didn't realize it was up to $450.
Sea Grill charged $1,000 a head for theirs.
Ducasse was a relative bargain at $320.
Cru charged $399.
the standard going rate seemed to be about $385 this year....which was darn close to Masa at the time.
Sea Grill's truffles were crap. Ducasse, Cru and Masa had better truffles.
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I've noticed that most Chinese restaurants don't emphasize wine or alchol as much as other types of restarurants. I guess, in part, it might be harder to pair wine with Chinese food. But, at the same time, that's always puzzled me because I know that the sale of alcohol is where most restarurants make their biggest profit. How do Chinese restaurants compete with the loss of that revenue? And, why don't they?
It's not hard to pair wine with Chinese food. It's just not done as frequently as with Western food because wine is a recent introduction to our culture. (Try pairing a nice light, crisp white wine with lobster in ginger scallion sauce. I think that would work.) It's like asking why isn't soy sauce used that frequently in Western cooking. Y'all haven't had it for but so long.
I can only speak from a Cantonese viewpoint but the majority of Chinese do not consume alcohol on a regular basis. It's saved for special occassions and even then, you don't consume so much. I was taught growing up that those who overindulge are of "lower class" and that proper ladies don't drink. Even a cocktail for me was frowned upon. (Thank goodness I don't really like to drink. But I curse like a sailor.
)Chinese restaurants make money on volume. At least that's how we've made money on our Chinese-American restaurant. The profit margin on the entree may be low, however, given the high volume of sales & low overhead, that's how one makes a profit. I was free labor for a while until I wised up and asked for allowance money!
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Oh, I think it was go lai tam. I think. All I know is that it was ginseng, it was bitter and I was miserable for 3 days afterwards. No fun foods for the little girl.
Yeah, my mom was really strict. I appreciate it now that I'm grown and I see a bunch of spoiled brats running around. Ugh. The gai mo sow works wonders.
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Well I like the Burger Joint's burgers better than Shake Shack's. So there.
As for smelling like food, I don't mind if I am in grungy clothes but seeing as they're going to CC maybe they don't want to walk in smelling like burgers?
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I like to order "Jah Dai Cheung" in most Cantonese restaurants. That's fried pork intenstine, aka chitterlin's. It's served with a sweet and sour sauce on the side and it's so bad for you but it's my favorite starter.
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Do you mean the beef chow fun? How do you order it in Chinese? Cantonese or Mandarin?
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I blame the American schooling system for my mistake!
Yes, it's only a bit more catsup than sugar. I remember when he was making it in the wok that there would be a mountain of sugar floating in this small lake of catsup. It would take about 5 minutes of stirring to get the mountain to flatten out.
Anyone know what Chinese food/medicine...
in China: Cooking & Baking
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Hot and sour soup, not a problem. Sake, problem. No sake for the patient. Noooo way.
Now you have me debating if H&S soup or jook is better....