Gastro888
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Posts posted by Gastro888
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Due to circumstances beyond my control, we had the dinner tonight instead of last night. Today is supposed to be vegetarian but my family never followed that rule. Told you we weren't very strict! I completely violated that rule today.
Shoot, then I should've called in sick anyways. I'm already in the negative karma point section having eaten meat today...
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Maybe it was the leftover "juice" from the jellyfish that gave it that tang or she used rice wine vinegar or red vinegar.
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Awesome, thanks Sartain! I appreciate it.
You're lucky granny's still around...
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I was thinking of calling in sick but I feared the karmic effects further down the line during this year. Ha!
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The only problem with goign to this restaurant is that they never let us pay! So, I always go prepared with Hong Baos for their 4 kids. I already wanred the owners: NO ARGUMENTS TODAY!
That's the hardest part of CNY!!! Especially when you have to work today.
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OOOH! THOSE!
I know what you're talking about now. Don't know how to make 'em
You mean like foo yee? I like foo yee. Oh man, they don't make food yee like they used to. Oooohhh.
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I had some lettuce rolls last night - imitation crabmeat with lettuce and mayo. Surprisingly tasty! I think it's cause they used Japanese mayo.
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Unfortunately, since it's just my parents and me, the dinner will not be big.
We will have:
Bak jum gai (whole steamed chicken w/ scallion and ginger dip)
Fried whole fish
Sea cucumber
A soup (perhaps shark fin)
Jai
Roasted pig
Loh bak goh (store bought)
Vegetables
Right now I'm at work. Why can't CNY be a designated holiday?
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Gai Jie Bang? What's that? Please describe! (So hard to Romanize Cantonese words, huh?)
Nam yui? Again, what's that? *sigh* I am being difficult for Auntie Dejah! Sorry! =)
Sartain, can you please provide the translations for your phrases? I've heard of them before but a lil' unclear on their exact meaning. Thank you!
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Ai ya, don't jump to conclusions!
I was surfing the 'net and found a recipe here. Problem is the measurements are not in American/metric standards. Y'all will need to do further research on the measurements in order to make them.
Who was it that wanted a recipe? spaghetttti, was it you? I think so...
Lo Poh Beng (scroll down the page)
Gung Hay Fat Choy!
Sum Seng See Sing!
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Try this - the Japanese style cheesecake is alot fluffier than traditional cheesecake. There's a thread on it in the Japan forum as well. Click here.
Please post pictures when you're developing recipes.
Thanks!
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Wow. 11 people, huh? What about David Gregory? Friends were recently there and loved the food.
I think David Greggory might be outside the price range. And the one time I ate there I was disappointed. With $40/head wine tax and tip, we are treading on cheap eats territory which is hard to do in the dupont circle, G'town neighborhoods.
Hmm. I don't drink so I apologize that I was doing this on food costs alone!
Really? Sorry to hear that!
Call Penang and see if they'll take reservations. The decor's pretty nice in there and alot of people I know like the food. Personally, I think it's not as good as the ones up in NYC - it's still good food but not as authentic.
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Oh, hzrt8w, does that mean you're offering to buy me a mink? Wah, how sweet! "Doh jei!" hee hee.
So I guess the picture I have is a "Kaw". Hmm.
Shoot, "gai mo sow" is so practical. Clean your house with one end and disclipine your kids with the other. Multi functional tool.
I've been to Reading Terminal and it was a'rite. I want to try Pat and Geno's and see what the true Philly cheesesteak is like. I'll have to seriously think about coming up b/c after this weekend, I won't have a chance to come up prior to the banquet. But it is the weekend right after CNY and I know it's going to be CRAZY in all CT's.
Will post the menu this weekend, y'all. Gotta go see the manager. Hopefully she won't take advantage of this ABC. *sigh*
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Oh, can I admit that I've put my chopsticks together and rapped my friend on the knuckles at the dinner table for being a putz? The clean end, of course...
Ben, I'm proud to use chopsticks! I just have no love for my workplace. Hee hee.
PCL, you forgot to mention chopstick in the ear. I forgot who committed suicide that way. Drat.
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Mochi, mochi, mochi. Heavenly mochi. Ahhhh.
Well, it's Japanese (Chinese people have it, too) so I'm no authority on it but it's basically sticky rice pounded into a dough. There's more to it. Tokaris would know! Oooh, good stuff. Sticky, chewy and oh so good. I think there's a link in the Japan forum. Let me find it for you.
Oh my gosh, you live in like mini-HK. For sure you'll find alot of good stuff there. Too bad you're not nearby, I'd definitely go shopping with ya!
Oh, speaking of Japanese - Japanese style cheesecake. THAT is the bomb diggity bomb. I can polish off a whole cake. Gimme that over NYC style any day. (I won't turn NYC style down, for sure, but c'mon...this is fluffy heaven!)
FYI, alot of Chinese desserts don't have dairy products and use lard instead of butter because that is what was available and dairy products aren't used alot in Chinese cooking.
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Sartain - more details, please! I've never heard of such a thing and I think I'd love something like that. Oooh.
Hey, remember those Chinese ice pops they'd sell? They were way better than the ones you got at the American grocery store. Tubes of sugary goo that froze into icy sweetness. Yum!
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One day ahead here in Aussie-land.
Of particular note was the crayfish noodle. Very good.
The fatt-choy was good too.
The fried neen goh was ethereal.
T'was all good.
Crawfish noodle? Oooh. What's that? Is that like lobster w/ e-mein?
Fatt-choy's always good.
I have now seen the light about neen goh. I think I would still like it plain, though.
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Banana candy sticks? Oooh, do tell!
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Wow. 11 people, huh? What about David Gregory? Friends were recently there and loved the food.
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I think that they are targetting the frugally challenged, people who would be in the throes of the last twitches of consumptive expiration . Yes, they are meant to be used as gifts, for no pragmatic Chinese person would dare use them for their ostensible purpose
No, only the reaaaaaally high society folks, huh?
They are lovely, though.
When I use nice chopsticks I feel a bit more elegant when I'm eating a proper meal. Same thing happens when I use nice silverware.
What I dislike is when I'm using them and people gawk at me. Had that happen at my first job out of college. For my office meals, I had a whole fork, spoon and chopstick Hello Kitty set (yes, yes, yes...I know...but I was just outta college
) and my coworkers said, "Oh, look, she's using chopsticks!" as if I was some sort of rare exotic bird. I resisted the temptation to show them the many ways you could maim a person with chopsticks....
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Arugh! Just called the restaurant. They have the Chinese menu and she won't fax it to me. She said it's A LA CARTE and she only has about 8-10 dishes. You've got to be kidding me. I waited all this for a friggin' a la carte menu?! And she said, oh we're not doing alot this year(?)
"Chee seen!" *grumble*
And I have to come down and look at the menu. Oh, they better not mess up on the night of our banquet or take away our leftovers (Pan, did you get that resolved yet?) or else.
Is there a cheapy bus to Philly's Chinatown? I dunno. All I know is there's a cheapy NYC Chinatown bus. How far is Pat's and Geno's from Philly's Chinatown?
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Pandan, also known as screwpine leaves. It's commonly used in Southeast Asian cooking as a flavoring agent. It's very unique - very fragrant. Westerners associate it with vanilla but honestly, to me it's a floral, coconutty kinda thing, with emphasis on coconut. Very tropical. You don't eat it, you take the long grass like leaf (it looks like grass on 'roids) scrape it with a fork to release the essence and knot it and drop it into coconut milk and simmer the coconut milk a bit and then use the milk in whatever recipe you have.
Dan tat is Cantonese for egg tart. You'll find it at dim sum places and Chinese bakeries. Basically it's a lard based pastry with an egg filling, almost like flan but firmer and not as liquid. Served in mini-tins about 3 inches across. Google dan tat and you will find various recipes. Vary the traditional sugar-egg filling with different flavors.
May I ask where do you work and live? Perhaps there's a large Asian population nearby where you can get ingredients?
Funny, I think of lemongrass as a savory instead of sweet. I guess it's from the lemongrass pork I eat at Vietnamese places.
Oh...mochi!!!! You can do various things with mochi and sweet red bean paste. Yuuum.
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No, it was just a cheongsam cut above the knees. It looked like a hooker dress.
My problem with that is if you're going to do it, do it properly and don't look like a 50 cent 'ho if you're going to do it. (It is a wedding...). (I guess this goes back to PCL's point about the banquet).
Ai ya, Uncle Ben is a "gum yee lo"!!!
edited to make more sense...blood sugar was low....
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I can't stand excessive amounts of rosemary, anise and cinnamon.
Small, small, small amounts, please.
Cilantro RULES...love that smell and taste.
Wife Cookies
in China: Cooking & Baking
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Well, I don't know if it is or not. It seems authentic, ya know?
Then again, we do Maria's Bakery gift certificates. What the heck is with the watering down of our traditions? I guess I'm weird in that I'd really like to be carted in a red planquin on my wedding day instead of a limo. Ha!
Definitely check out the blog - it has faboo pictures and everything. The author (owner? blogger?) seems hecka cool with all his food postings and stuff.