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Across from Big Wong, you say? It could possibly by Oriental Palace, though I haven't looked for a dim sum sign. Was it very close to Joe's Ginger? If so, that's my paternal family's favorite dim sum spot. It's also where we have all our banquets (family friends = big portions).

Jason, your sandwich looks like it want to eat me. We have a ton of left overs this year. My family left a ton of meat still on the carcass, so a really meaty congee is in order. There's enough sliced meat for a few sammies, and quite frankly, I don't really know what to do with the rest. They'll probably end up getting steamed with the rice. Wontons sound like a great idea too. Thanks for that, lambfries.

There are quite a few chinese desserts, but since most of them are soups and served as a dinner course, I really don't regard them as such. What westerners would call desserts are eaten as snacks, mostly.

The agar agar dessert with the egg swirls is a traditional dessert. In fact, its called "dai choy goh," which is basically agar-agar goh which I don't really know how to translate. I don't think I've seen those almond flavored cubes before. They sound interesting.

Eecch. There's more news on this from Slice. http://www.sliceny.com/archives/2004/11/di_farce.php Who has the balls to lie about a Zagat rating anyway?

I've noticed that too. Whenever I show some kinds of kuih to my parents, they tell me its Cantonese name, and it ends with goh. Kuih refers to a much broader array of foods, so perhaps Chinese just adapted the word goh to kuih.

Those spongecakes are in every single Chinese bakery here in NY. If I leave the house early for school, I can get one still warm from the oven at a really great local place. For 40 cents a pop, they're great. There is a ridiculously small and overpriced selection of kuih in the asian grocers around here though. Best selection I've found so far was in flushing, and even that was mediocre.

Trans fats are in margarine, not butter. Butter has no trans fat. If it does, something is terribly, terribly wrong.

I have no idea what LKK's Chinese Marinade is. However, whatever marinading my family does is just soy sauce, rice wine, and cornstarch.

Man, now I really want to try these. They sound so incredibly good. Unfortunately, I've not been able to get any sweet potatoes as of yet, and I'm constantly busy one way or the other. I'll my hardest to get them this Saturday.

Wow, that looks really interesting. Sweet potato as a binding agent. It must taste awesome. I should be getting a few sweet potatos this weekend. I'll definately have to try this. I'll see if I can find some wheat germ at my local hole in the wall health food store and try K8memphis' recipe out as well. Thanks a lot.

Yep, I'm American-Born-Chinese teen that lives in NY. Is there any specific reason why leftover rice must be used though? I'm guessing it soaks up the oil. Is that it?

For the last few years, I've used only cooled rice, not day-old rice. What's the difference? My parents like using fresher rice, because it takes a lot less time cook. For me, it's fried rice with egg, ham, and shrimp. I would never think of putting bean sprouts in fried rice. And green peas? Ick! I don't understand why people put them in fried rice anyway.

Use a dark soy sauce, or use both light and dark.

There are a few mistakes like 白糖糯 should be 白糖糕, but it's workable. Great find.

That's strange, every banquet I've been to has the exact same 8 courses. The desserts are non-traditional most of the time though, especially with the time-consuming sweets. But that's probably the restaurant being lazy.

I tried a green tea filled puff. The choux pastry had been sitting a while, but it was still good and crispy. I went at 1PM on Friday to the newly opened Astor location in NY; it was pretty obvious that business isn't too good. It's impossibly messy, and I tried to look my best as the filling gushed from everywhere. People say the filling isn't sweet enough, but I really like the subtle sweetness and flavor. Then again, I have "Chinese tastebuds".

Hmm, those cookies look interesting. I don't use egg substitute or splenda though. Would it come out same with a regular egg and sugar?

My father has a thing for toasted eggo waffles with peanut butter. He claims it's food from his Hong Kong childhood. I admit, it's pretty good, in a odd way. But don't tell him that.

Hm... Rice Krispies Treats. My school sells big bars of these for $1, and I've tried one, but it had this horrid burning sensation on the back of my throat and a funky aftertaste. It was the same when a friend of mine made some homemade ones. I think it was the marshmallows. I don't have a problem with marshmallow fluff though...

This attachment has sparked my interest many a time, but I don't think even on sale, it's worth the hefty price tag. In fact, my local costco has the cuisinart 1.5 quart ice cream maker, with 4 bowls for - get this - $17.95! They were out of stock last time I went, but, man! The next time!

Haha, I was considering that with a foodservice-type 1 cup capacity plastic container. But then it'd be pretty messy. I have to admit, your way seems more efficient.

That box of unopened Cheerios on the counter beckons. I love Cheerios because their whole-wheat flavor and don't taste like powdered sugar. I hate sweet breakfast cereals. Sadly, I don't have the time in the morning to even pour milk into a bowl and scarf it down. So, a portable alternative seemed a good way to go. Sadly, looking at the various cereal bars available in the market, I'd rather go hungry. The bars are tongue-numbingly sweet and it seems that the cereal even loses nutrition. I figured that I should make my own bars. But here's where the trouble comes in. How can I bind them? The most popular way I've seen it done is with corn syrup/sugar milk, and butter, but I want to avoid the sweetness. Peanut butter seems to be the runner up, and I'm sure it would taste good, but can you imagine being on a train when the peanut butter sticks to the roof of your mouth - without anything to drink? I'd get plenty of stares. Is there any alternative to these methods? I don't mind a little bit of sweetness or butter, but I'd prefer not too much.

The Yucca! So that's what I've been searching for when I look for the words "tapioca" at groceries. I had no idea yucca was tapioca. Now, I just need a few recipes for fresh tapioca...

I'm not a soup person. This brings horror to Popo and my Mom's hearts. I don't know why, but I really dislike most soup. I will only drink soup if it's one of the few I really like from my childhood. Unfortunately, all of these soups have been in restaurants, and I've haven't had them in years. I know, I know, I'm a blasphemer.