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sheetz

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Everything posted by sheetz

  1. I read CI mainly for their discussions on cooking method rather than the recipes themselves. Even if I don't agree with the end results of their dishes I can often learn something by examing the process by which they got there.
  2. Chinese restaurants typically marinate the beef with some baking soda solution and use the velveting process.
  3. Actually, I think most of the dim sum restaurants use sugar in the dough.
  4. Please keep us updated on your attemps at making them. Hom Gai Loong (Hom Sui Gok) are not as easy to make as they look. If you don't do it right the dough will burst. I've heard some elderly Toisanese ladies say you need to add sweet potatoes to prevent that from happening. I've also learned that sugar in the dough helps, too. Re: different Toisanese names for dim sum items, can anyone think of other examples? At home, we knew "char siu cheung fan" by the name "gai cheung tay".
  5. Chop Suey isn't a classic dish like Peking Duck. You make Chop Suey by throwing together whatever is leftover in the fridge.
  6. This question is about cooking with wine. People always say to only cook with wine that you would drink, but that's a moot point for me as I normally don't drink alcoholic beverages. I just cook with them. For every day cooking will it really make any difference if I just use the cheap stuff out of a box?
  7. Somebody at Chowhound took pictures of their CNY banquet at Empress Harbor in Monterey Park, CA. My mouth is dripping just looking at the pics! http://www.ofoto.com/BrowsePhotos.jsp?Uc=9...id=548524292203
  8. You can do it pretty quickly with two or three pie tins and one pot of water if you are working by yourself. If you have two people you can do 2 pots of water and 4-5 pie tins. The actual steaming time on high heat is only a couple of minutes.
  9. Wow, this thread has brought back so many memories!!! I've OD'd many times on those White Rabbit candies growing up. Also haw flakes, coconut candies, preserved plums, sesame candies, and those Sugus candies that are so popular with Chinese.
  10. I used to make the char siu cheung fan rolls all the time with rice flour and disposable pie plates. I steam them by floating the pie plates in boiling water. To make them of uniform thickness you first spoon the batter in the plates and hold them down in the simmering water for a few seconds to make them set. (Have the flame off at this point.) Once it is set you can cover the pan and turn the heat up. It's really pretty easy!
  11. This is one of the foods that I'm dying to learn how to make, but where I live right now we don't have candied winter melon. Never thought about using candied papaya and pineapple. I might try that! Also, I think lo poh beng would be good with sweetened coconut.
  12. Second generation Toisanese-American here!!! I'm glad I found this place as now I have somewhere to discuss all the good Toisanese home cooking that is rarely found in restaurants.
  13. If you prepare the rice in advance you can have a fried rice competition. Can't get any less intimidating than that!
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