sheetz

I guess in theory you could do it, but you wouldn't be able to substitute it for regular rice flour on a 1 to 1 basis. I wonder how it would taste.

Actually, are you sure you want to be cooking something Western? I say that because your grandmother might appreciate your preparing some traditional family recipes instead. Since she's getting on in age, she might derive pleasure from seeing the family traditions being passed on to the next generation.

I've noticed it before, but mainly in the context of discussing what "real" Chinese food is. For instance, someone will say that crab rangoon and fortune cookies aren't really Chinese. Then someone else will get offended and say that's because "real" Chinese food is innards and dogs and things repulsive, and thank God they don't they don't have to eat that swill. I've seen it happen many times.

Maybe initially, but the fact is that white rice has far greater culinary value than brown rice. With white rice you can make all sorts of noodles, dumplings, cakes, and wrappers. What can you do with brown rice except boil it? (Really, what can you do with it?)

Anything with cheese! Just kidding. LOL Seriously, do you know what type of cooking appliances will be available to you?

There's absolutely no need to apologize. There are still likely hundreds of millions of Chinese on the mainland with little to no exposure to any nonChinese cuisines.

Harsmar. I had read that this this refers to either the fat around the frog's ovaries or the ovaries themselves.

I don't count because I'm American born, so this is my impression of folks from China and HK. People who immigrated late in life don't like it. Others who immigrated in their late teens and 20s will eat milder forms of cheese and the processed stuff like Velveeta, but not the very strongly flavored cheeses.

We, on the other hand, went to Yank Sing a few weekends ago (I'd never had dim sum in SF but that sounded like a good choice) and were absolutey shocked when we got the bill-$82 before tip, for 2. Here in Seattle we almost never break $20. There were lots of items I'd never seen before, which was neat, and everything was pretty good, but nothing was truly delicious. ← Wow, 82 bucks? What did you eat?

The first thing that I thought of were raw vegetables. Traditionally, Chinese don't appear to have been real big on salads.

In lots of Latin American countries people will eat the whole pig just like the Chinese do. I think what sets China apart from the rest is that they are a large country with an extremely long culinary tradition. Hence, they've had plenty of opportunities to incorporate all of these numerous types of unusual foods in their cuisine.

Traditional "Soul Food," the cuisine of the African American slaves, would use the castoff pieces like pig ears, trotters, and tripe.

I'd be surprised if there were any type of seafood that Chinese eat that Japanese don't. OTOH, Japanese people eat things like sea urchin and blowfish, which I've never heard of in Chinese cuisine. ETA: What about shark's fin? Are there any traditional Japanese ways of preparing shark's fins?

I've heard there is a difference in melting properties between cane sugar and beet sugar.

I don't know how stupid this question is, but here goes. Why does soaking fish in milk make it smell less fishy?

I also think of chicken feet as common dim sum. I think to be considered a credible dim sum restaurant you really do have to serve chicken feet.

Last time I made these the peppers tasted very bland. Next time I think I will lightly salt and drain them before stuffing.

Off the top of my head there's also "red cooking" and "velveting." I think the Chinese term for velveting is "passing through oil."

The backlash has been far worse again lard.

One more question. Is it possible to deep fry the chickens after applying the basting liquid?

Dang, I definitely need to try this! Ah Leung, I'm trying to figure out your oven/skewer setup. Is that a homemade contraption or did you buy it?

I'm pretty sure they were sister restaurants. NBC is a good, reliable choice for Cantonese banquets in Monterey Park, but my family in LA usually goes out to the nearby NYC Seafood at the corner of Atlantic and Garvey. Similar food for lower prices.

To make noodles nice and crisp I brown them in a cast iron skillet and then place the skillet in a warm oven while I make the topping.

Isn't flounder called lung lei, or "dragon's tongue"?

longan = "dragon's eye" Anyways, I don't mind eating snakes, frogs, snails, and brains, but I definitely draw the line at baby rats! No way! I'd rather eat insects.