AzianBrewer

This one here.

Hiroyuki....Deep fried mochi??? Now you're talkin'! Is it the tempura/beer battered style, coated with panko or just throw it in hot oil without coating?

There are many ways to cook duck with beer. It really depends what's your style. One Xmas, I had couple of geese confitted in New Castle Brown Ale. The birds came out malty and hoppy, and I used the fat to brown my Yukon Gold "tay-tas". Beer rules!

Indian fusion Chinese restaurants are quite popular in NYC these days. Dishes like Lollipop chicken: Crispy fried-chicken drumsticks with a tangy sauce. Manchurian: Lightly battered meat or vegetables in a dark, gingery soy sauce, and Hakka noodles: Spicy pan-fried noodles are some of the hottest selling plates. Is this real deal Indian/Chinese like they served it in India? Or this some just some trendy gimmick.

Niku jaga!!

Never had it with black beans. Is it an optional ingredient?

Someone told me that back in old days folks used to dump live anchovies to a fermenter and cover it with salt.

Where can I get omiji berries in States? I would love to brew a batch of Omiji Ale!

What are they like? what are some typical ingredients? ← The Jamaican curry are much milder comparing to the Indian curry. It is kind of similar to the J style curry but it is not as thick. You can taste a light hint of allspice in many Jamaican curries. Curried Mutton and curried chicken are more common one on the menu. For the Rastafarian, curried mixed vegetable or soy protein. Most curry dishes are served with cocconut flavored rice and bean (in my case, I like to use a shot of rhum instead of coconut milk) and stewed kale. And the taste is all "One Love" with or without the Ginger Beer!!!

Natto Curry?? Now that's a new and improve way to getting to like natto! Anyone here had Jamaican Curry or other Carribean style curries?

It is not meant to be congee but rather their style of cooking.

This is the first time I heard of "Shanghai Leung Mein Wong". Hong Kongers refer to them as "Shanghai noodles" (Shang Hai Mein). They are thicker than Cantonese ones, don't use eggs (or very little of them), and almost like Japanese udon (just a bit thinner). This just goes to show that the noodle terminologies are as confusing as the bean sauce's. Different regions (in the USA), or even just different restaurants use the terms differently. Most of the time I need to ask the waiters/waitresses to clarify before I order. ← The type that I am refering to are not the white udon style noodle. It actually has eggs in it. Quitet similar to the Taiwanese "oil noodles".

Lamb with Tsing Tao??? That sounds pretty good. Hmmmm.....How about using stout instead of lager for this dish?? Since stout has a richer and robust composition wouldn't that better to reduce the gaminess of lamb/mutton/venison? I normally use lager to cook my seafood, ale for poultry, and porter and stout for red meat. And as for Belgian beer....poached bosch pear.

Fanta in the States sucks!!! And the commercial is so tacky.

I think I had these oroblancos couple of weeks ago in Playa del Carmen, Mexico. They used it for Ensalada Camarones (Shrimps, Cactus, Mixed Greens and Oroblaco with lime juice and oil). Definitely not a traditional Mexican dish but it sure taste good.

I just love that yellow jacket of Morinaga!!!! It's an classic just like Coke.

I bet you the archaeologist is thinking of Dan-Dan noodle at that time!

Cognac...aristocrat huh???

The Shanghainese Leung Mein Wong noodle are little thicker than the Cantonese Chow Mein. Somewhat between the size of Cantonese and Americanized Lo Mein Noodles. But most places used the Lo Mein noodle.

I had it stir-fried with black bean sauce with garlic. You can also steam that with Lee Kum Kee's Black Bean sauce. Another way to cook these gems is to use Tom Yum, coconut milk, young ginger and Thai basil.

This soup is gonna make you "STRONG".....at night. By the way, I had ginseng "chicken" soup at a Korean joint one time. It is a bit different from the Chinese version. They stuffed the bird (cornish hen/quail/free range chicken) with short grain-high gluten sweet rice and slow cook it for few hours with dried red dates and other dried herbs.

Not really. Leung Mein Wong is originally a Shanghainese dish. It's perhaps intro to the public around the General Tso's Chicken era.

Let's wage a bet here....give it another 2 months. Okay 3 months then...Oops, I forgot this is not a gaming site.

Torakris- Try using flat anchovies that came in a sardine can or the bacalao (dried cod). Make sure you soak the bacalao several times.

An interesting site on Nutria for human eating: http://www.nutria.com/site9.php Since they are semi aquatic they are probably all over the damn place in New Orleans now. ← I checked out the site...the chilli recipes looks pretty darn good!