Transparent

Yes, learning Mandarin would really be a more useful choice. Even Hong Kong is adopting the use of Mandarin (it's funny watching the translators speaking next to hosts on shows). My family is Cantonese, however, and I feel that I want to learn the first language I spoke - ever. Eventually, you'll probably need to learn Mandarin to communicate, though. I plan on learning Cantonese, and then learning Mandarin from there. I'm not too sure if I have the mental capacity to become multilingual though. English, Spanish(enough to pass me in school), Cantonese, Mandarin and various programming languages... Yikes.

Hm, my family is from Toisan. That could explain the differences. I've been taught that it was old water though, which is pretty interesting.

It's just commonly called Lo Shui. Literally, Old Water. I'm pretty sure you can use it till you lie on your deathbed. I've heard that a chef in China has kept his lo shui for more than 50 years. Try eggs in lo shui. I like tea eggs better, but damn, its good.

Are White Castle's burgers really that good? There's been a White Castle 10 minutes away by train as far as I can remember, and I haven't tried it once. I've cut fast food out of my diet (other than maybe Wendy's chili), and I'm wondering what makes White Castle so different.

Haha, you've got me on that one. That's why I don't ask for anything during the American holiday season. Means more of the ka-ching when it counts. ;)

I don't know too much about types of soy sauce, but typically, my family uses kikkoman most of the time. I actually like kikkoman for dipping, but the end result is very subtle. We typically don't use thin soy sauce, but we do use lou chou for coloring. I'm not sure about the fragrance or taste it imparts though, because its usually in fried rice that I taste it. I'm a big fan of Grace Young. Breath of Wok and Wisdom of the Chinese Kitchen are great compliments to each other.

I grew up eating the fry-shaped shrimp chips, but I find that the big chips taste so much better. I've never tried a taro chip before; they never seem to sold anywhere. Maybe I'm not looking hard enough? I absolutely love taro though (boil them plain and I'll eat them), so I'm dying to try some.

No queasy stomach? Ach, I had hotpot yesterday, and my stomach is murder. I managed to down two small steamed egg custard buns and some boiled taro chunks(left over). I don't think I even want to look at thinly sliced beef for a while.

One of my new years resolutions is to learn enough Chinese to read that. The only character I recognize is peng. Edit: Oh wait, you have the translation right there...

It should be the same. Ugh, I hate Kew Food. The last time I tried to use an internet coupon, the manager claimed it was a fake because it was printed on "fake paper." Then he proceded to talk to me in a condescending manner, saying how I was trash. Like I really needed the damned 55 cents anyway. </rant>

Hm, I think the Chinese-Americans have a similar fondness of corn as well. Back when Chinatown was the only place to buy Chinese vegetables, I snacked on corn buns and ham egg buns all the time (before tai pan was really that popular). I've seen corn used in noodles soups (especially the elbow pasta ones). Also, an old Chinese immigrant dish would be canned corn with lean pork and an egg cracked into it. Corn soup. Delicious stuff.

Well, reading off my pdf'd page from "The Chinese Kitchen," there's no mention of soaking the rice, just straight to the steamer for a bit over half an hour.

Boot jai goh is great. 3 for $1 at any shop that sells tofu. Here is another recipe site(Chinese) : http://www.leisure-cat.com/frm_1198.htm

This is great. I've been lurking and hoping for a SE Asian blog. You've just made my day. Well - what's left of it.

Savory yuan are never good the next day. They're all mushy and flat. But for sweet yuan, I just seperate the yuan from the syrup, nuke it for 30 seconds and pour the syrup back on. Only minimal structural damage.

XO Cafe? Is that affiliated with the XO Kitchen?

Once a year and you know most of the $1 dumpling shops? That's impressive! You should try Malaysian Jerky Inc. on Elizabeth and Grand for a snack. It's not cheap, but damn, I love their spicy chicken jerky.

A grilled turkey sandwich on Christmas night.

I doubt it's regional. My family is cantonese as well. We just don't know how to make it. I hada couple of tong yuan in ginger syrup. It's great cold.

Wow, my family's version is pretty much identical to both Dejah and Ben Hong's. Since ingredients are so widely avalible near our home, we usually add a lot more ingredients to "soup it up." Dried shrimp is replaced with fresh, added in are chicken gizzards, cow liver, and some mushrooms. I actually like the simplier version though. The flavors come out better. I like tong yuan in ginger-sugar syrup too. It's just that my family has no idea how to make the fillings. I think I found a recipe on euphocafe, but I lost it. I have to look for it again.

Tomorrow night, many Chinese are going to prepare tong yuan in celebration of the winter solstice(I think). For those who celebrate, how do you usually prepare them?

All the congee I've eaten consisted of only savory ingredients. Red bean pancakes are definately a popular savory-sweet food that I love.

Well, I've always loved mushrooms, brocolli, cauliflower, carrots, gai lan. Gotta love them veggies.

On the topic of Japanese rice, is it possible to get the same type of rice in the US? It doesn't neccesarily have to be an import, but is the same grain avaliable?

Romaine is awesome for school lunches. I usually use a hardier whole wheat bread just in case whatever in the sandwich is going to get soggy. HS Juniors? What about us sophmores?!