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RyuRiFanatic

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Everything posted by RyuRiFanatic

  1. Oh boy, should I laugh or should I cry? I guess a hideous combination of both! I don't think it's an ignorant customer, it's ignorant people. I've worked FoH before at a Buddhist inspired vegetarian restaurant that is healthy and I've had my share of ignorant customers. After leaving the place, enrolling in culinary school and graduating... I've noticed that people like that are all over the place. I've cooked over at my friend's place and had similiar questions/remarks from others. The worst I've gotten is "You know that Chinese people stole the idea of pastas from my people (she was referring to Italians and I'm Chinese)".
  2. There's an earlier post in this thread that suggest salt plum powder for Guava, which is also common in Taiwan.
  3. I always feel weird when I add a tiny bit of salt on to watermelon, I've been to friend's BBQ and everyone looks all weird at me. So far I think it's a "Chinese" thing to do. I usually add some salt to watermelon, except when we're eating the yellow varieties "Xiao Yue" or "Siu Yoke". Theres something about the flavor of the yellow varieties that I can't seem to add salt to it. As for the Salted Plum Powder, I see that as a "Taiwanese" thing (my mom's Cantonese, dad's Taiwanese). Everytime we goto the night market in Taiwan and buy fruit, salted plum powder is thrown on the side with watermelon like ketchup is to french fries. As for brining pineapple), I think the foremost reason is to remove the acidic "bite".
  4. Price is a bit iffy on Brooklyn Ice Cream factory, but it is good can't deny that. Cones on bleecker has some great flavors and picks. Problem is that everytime I go there, a wretched smell hangs in the air...I say hold your breath while getting your ice cream and eat it while exploring the beautiful neighborhood .
  5. Hm, interesting. I've never actually thought about this during school and now you have me thinking. But I guess on top of my head, the first reason that comes to mind is speed. I think I'll ask one of my chef instructors when I visit one day, hope I don't get a weird look from them .
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