Gastro888
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Posts posted by Gastro888
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Hi Ben Sook! I'm doing well. Busy at my job and getting ready for the holidays. Life in NYC is sure fast paced!
Ever heard of the tradition that women are not supposed to eat the wing tips or else they'll be spinsters? I think that's crap. What Chinese person would let food go to waste?
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I dare anyone to flip the fish AND leave some grains of rice in their rice bowl! C'mon, a fortune cooky to the first who does it! (Only joking!)
Honestly, I'm pretty anal about this as well. If it ain't broke...
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FAGE yogurt is awesome! I just tried the 0% this week and it's amazing how rich this stuff is. I put honey in mine but my friend likes to put mangoes in her FAGE yogurt. I might do a honey banana combo for a snack later on today. Hmm. Random thought - I wonder how it would hold up as a substitute for mascarpone in recipes.
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Kung-fu Chicken flavor ramen! Oh man, Kung-fu makes good instant ramen. I like the smack of chix flavor (c'mon, does it merit me calling it chicken) and the shape of the noodles. I hate squishy, overcooked ramen so I usually undercook it and then dump almost all the liquid and then add the seasoning packet with a smidge of sesame oil. Breakfast of champions!
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Depends on what you're looking for. Country is classically elegant, that's for sure and it's a great restaurant but I personally like the sleekness of the Modern. The desserts at the Modern are fantastic. But that's just me.
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Just remembered this one now:
My mom would take fun see and chow it with bacon, cabbage and oyster and/or soy sauce. Add some ha mei to it and it's complete. Ooooh, I miss that dish. Miss her more. At least we'll get to see each other this weekend, yay!
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I like my noong with fu yee. Or soy sauce. I may try that sweet potato business one of these days when I'm curious enough. I guess that's a sign of my American upbringing - I want my sweet potatoes either in pie form in with brown sugar and maple syrup!
My mom makes savory tong each month. Aw, man. I missed it this month. Bah.
What about ham sui gok?
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It depends. Most of the time I'll use olive oil because that's what I have on hand. I have some canola and I need to get peanut oil because I believe that is what we're supposed to use to keep it traditional. Also, it just smells so darn good when you're cooking.
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What about Momofuku? Pork fat is in kimchee stew. Yum.
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Happy Birthday, Ben Sook! May you have many more to come!
I had very traditional moon festival foods:
Buffalo Wings
Matzo Ball soup
Belgian Waffle w/ sausage
Hey, I was driving back from upstate NY w/ a girlfriend and go hungry somewhere near Woodbury Commons. It was good diner food, though. hee hee.
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EW! Sweet potato and "fan"? Are you serious? Sorry to be a potato party pooper, but I dunno about that. I'm not a huge "fan shee" fan. I should try it though as homage to my maternal grandparents who farmed their own sweet potatoes.
Thanks for the tips, everyone!
What about savory tong yuan? That's Toysanese comfort food.
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Does anyone know how to make "yao fan"? My friend told me (who is 1/2 Toysanese and 1/2 Cantonese) how her family makes it which is to wash the rice, stick it in a cooker and cover it with various preserved meats and then cook 'til done. When finished add some "cooked oil" (oil that's been heated up on the stove) and scallions, toss and serve. Is this correct? My parents never made something like this. Probably due to fear of a coronary but I'd like to try it since I can go to Chinatown in the city and get some fantastic meats.
I think I may ask for a clay pot as my graduation gift. Although I really, really, really want a KitchenAide.
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Yes, yes, I am alive. I am almost finished w/ my culinary school here in NYC. I'm up here doing things at a breakneck pace!
There are a few places that do some home-style cooking. Egg Custard King on Mott at Canal does the pork patty w/ salted fish over rice in clay pot that is EXCELLENT. Yum.
It's hard to cook the homestyle food without having to eat it for three days straight, lunch & dinner. I cannot seem to adjust the quantities to feed one person. Even when I cook for my friends, I end up cooking for like six to eight people.
I've had the fu gwa steam boats and they're yummiclious. You can tell you've come of age when you can eat fu gwa. I couldn't stand it when I was younger, ick.
What about the steamed egg custard with fun see? My mom does that - eggs, salted duck egg yolks, dried shrimp, lap cheong and fun see all steamed. Oh man. Now I wanna cook that...
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Would "dow see ngoh yook fu gwa fan" been Toysanese comfort food? I love eating that when I'm blah or down. Oh man, now I have a craving for ham yee with ginger and rice. The thing about living in New York is that I've access to alot of great Chinese food without the need to cook.
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I had the unforunate pleasure of eating Chinese cuisine in Rome not once but twice during my last trip 4 years ago. And I wasn't traveling with Chinese people! My friends wanted to have Chinese food in Rome b/c they wanted to taste what Chinese food tastes like in Rome (
) WHY? It was Italianified-Americanified-what the hell am I eating-ified Chinese food. Really. Unless there's a large ex-pat population there, don't bother eating Chinese food in Italy. Now, I had some GREAT Chinese food in London in their Chinatown. It was as good as the stuff I had in HK. I guess I was incredibly lucky with that random restaurant. No, I don't remember the names of any of the places I went to, I'm sorry...lo yen fah know...
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Huh? Canontese cooking has alot of sugar? Only the Westernized #1 combination with pork fried rice and not the authentic Cantonese food. Cantonese cooking is known for being mild and light, not sweet.
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Pork belly? Well... you know... The ruler of our house (and it ain't me
) has established a list of forbidden ingredients for cooking. I just have to cook without those. Tease me as you may... but no pork belly, no chicken dark meat (may be occassionally uplifted), no skin... et cetera, et cetera.Nope, I didn't head off to Europe. I stayed on US soil and moved to the Big Apple to persue my dreams of a career in the culinary industry "just-not-as-a-chef".
I've been doing PR work so far for a woman who's much like the main character in the Devil Wears Prada. HA! Anyways, life is good and I'm doing my foodie thing here in the city and loving life, as they say.NO PORK BELLY?!?! AI YA!!!!!! Don't you find the texture of the joong to be kinda dry without the lovely fat from the pork? Goodness. That's true love - giving up pork belly! Let the record show that if there ain't no pork belly, there ain't no happiness in my household! hee hee
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Hi all, I've been good. Moved up to NYC about 2 months ago. I got my first joong of the season from a friend of mine who's grandma is Toisanese. She didn't use any mung beans at all and that made the joong quite heavy for me. (Like it was ever considered light food in the first place!) I enjoyed it but it's nothing like my mom's joong which is sticky rice, mung beans, pork belly, salted chicken/duck egg, dried shrimp, lap cheong and lots of luv. (And a wee bit of nagging, but that's par for the course)
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I went to Bouchon for the first time last Friday and had a pleasant experience with the take-out area of the cafe. The servers were very friendly and welcoming. Although, I must admit, I found it strange there were so many staffers behind the counter.
I had the crossiant and the banana muffin. They were great but not stellar. I was expecting so much more considering it is a Thomas Keller operation and heck, I paid 2.75 for my crossiant.
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Ah Leung Goh-goh, do you ever use pork belly in your joong? Is the pork butt what you traditionally use in your household? Your joong looks great, it just needs some pork fat for my taste. Then again, I love me some pork fat.
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I like the low-fat one, it's very tasty to me and I think it's a better alternative to the Egg McMuffin. You definitely have to eat it right away, because like most breakfast sandwiches, they get blah when they get cold. I like that Starbucks (Fourbucks) is offering breakfast sandwiches now because at least you have an option to purchase a hot sandwich should you need or want to have one.
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The most important question is:
What's the name of this dish in Chinese?
My brain draws a blank on this one and I fear my Chinese card will be revoked. Ai ya!
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In the restaurant kitchen, my father would deep fry the Western style foo young. The oil would be at a rapid boil (not too much lest the mixture burn) and he did exactly as jo-mel described. What also helped was that there would be more filling than egg - only two eggs to a potful of bean sprouts, onions and your choice of meat. Think of it as mortar for the foo young, not really a flavoring agent.
The brown gravy was BOSS! Oh m'lord. I loved eating it freshly made over a scoop of rice. Now THAT was some "white people food" and you know I got grief for that!
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I may be too much of an ABC sometimes, but what "rules" are you talking about? Either way, my husband sometimes thinks I'm off my rocker.
Well, I never stopped to think about the "rules" until I stumbled across this thread. I'm thinking along the lines of not having too many fried/spicy foods, drinking certain teas (ex: drink "gook fa cha" at dim sum), things like that.
FAGE (Fa'-yeh!) Total Greek Yogurt
in Ready to Eat
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I had the 0% with honey and bananas this morning for breakfast. Holy cow, it was DELISH! It's really easy on the stomach first thing in the morning. I am thinking of trying to use it in savory dishes - I found this recipe for curry yogurt cauliflower soup in Fine Cooking and we'll see how it goes!