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    Visalia, California

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  1. talk about dragging up an old thread! Well, I was able to locate it. I found it here: https://www.jetspreeinc.com/products/red-ginger-slices-mee-chun I had or ship it from NY, but who cares!
  2. so good news - I found an online website in Austrailia that sells this product for 5 US dollars a bottle. Bad news - the postage is $40!
  3. If thats the place I'm thinking of, it's closed - but there is a good Asian market right down the street from me but nothing. I even looked the last time I was in LA and couldn't find it.
  4. excellent! thanks for the replies.
  5. Chris, good thing you don't live in Minnesota. State law states that liquor stores can not be open on Sunday at all. Also, beer and wine can not be purchased in a grocery store. I'm not much of a drinker, but it is frustrating when I'm making a recipe on Sunday and need a bottle of something and can't get it and end up buying that ubiqitous oversalted "cooking wine" that is sold in the grocery. Additionally, for Asian cooking, there is no way to get Shao Hsing rice wine of any quality as liquor stores don't carry it at all. Another strange law here is that you can't buy a car on Sunday. Go figure...
  6. I was interested in this model, but I have only a 12" wok - would that still work. Does anyone have any other models for outside wok cooking that come with a stand?
  7. Press Pot/French Press Coffee

    I would measure the amount of water your maker holds using a measuring cup. I use 2 tablespoons of course grounds per 6 ounces of water. Let steep for a few minutes, then press.
  8. Pecan Pie Question

    I forgot to say that I've baked many pecan pies (it's my favorite too). Pecan pies are easy pies to make. You can make you own crust or use a store bought one. I always use corn syrup (either light or dark ), white and brown sugar (you can try all brown and taste the difference). And one other suggestion: I used to put the pecans on the pie after I poured in the filling. This is a mistake, I believe. If you put the pecans in the pie shell first and then pour the filling in, the filling will coat the pecans and they will get carmelized (and delicious). Good luck!
  9. Pecan Pie Question

    fawn, what a truly sweet person oyou are to bake a pecan pie for someone because they like pecan pie!
  10. Vegetarian Passover

    thank you all so much for all the suggestions! I've found out that the vegetarian guests are lacto-ovum-vegetarians (they eat dairy and eggs). That's a relief! So the menu is looking like this: Vegtable soup with matzo balls (still looking for a good recipe for vegtable soup-not tomato based though) Eggs w/ some sort of lemon/olive oil sauce (thanks to Ludja) Potato or noodle kugel (thanks to NancyH) haroset fruit salad (blueberries, strawberries, pears, and oranges) vegtable salad (brought by another guest) For dessert: almond-lemon macaroons (thanks to stuart for the NYT link) Velvet chocolate cake (from the insert ot the Scharffen Berger chocolate box) Thanks also for the information about sephardic allowances. I knew about the rice - but peas? Why would those not be allowed during passover? Gifted Gourmet, thanks for the recipes and info. And, Jesikka, I knew there had to be reason why my invitaitions were in the sale rack!
  11. Vegetarian Passover

    we're vegetarians! What should I do/make now? grr. I wish I had known before I invited them!
  12. XiaoLing, you're wonton dish reminds me of a dish called spicy wontons, or szechuan wontons. I've always loved them at restaurants and wanted to make that sauce at home. Is that what yours is, or is that red sauce coming from the other item in the same dish? Steve
  13. I don't work in the restaurant business, but if I *was* the manager of a restaurant, I would want to be notified if anyone gets up and leaves before their food arrives. I would make it my business to approach them and try to rectify the situation in any way possible. Actaully, as a manager, I would want to know if any customers are leaving unsatisified. To me, to give a customer a free meal, or a coupon for a free meal is worth much more in good will and word of mouth than losing a customer or having them bad mouth the restaurant. It seems these days that many restaurants don't treat the customer this way, and the ones that do are the exception. When I do get treated that way, I remember it. This problem, I would surmise starts at the management and training level. As a customer, I would always let the manager know if I was waiting that long and was leaving.
  14. Chefs in the FOH

    I usually tell the truth. I'll try to start with something positive about the meal and say that the dish wasn't to my liking, and why. On the other hand, I'll also say if the food was really good. The way I figure it is, when I cook, I always ask my guests what they liked and didn't like about the food - I really want to know - otherwise I wouldn't ask. But, I know exactly what you mean, there are times when I just want to eat and be left alone....
  15. Tangerine Peel Beef

    I love orange peel beef. I've always felt (after years of trying different dishes at home), that there are some dishes that I just get at a restaurant. Orange Peel beef is one of those dishes. It's usually the deep frying that I try to avoid. But, since this dish seems to vary so much from restaurant to restaurant, it took a while to find the version that I like. But, it seems that the quality of the beef varies from place to place. The flank steak in some places is pretty tough and chewy (which I don't like), but i do like the combination of sweet, sour, salty, and sweet (yes, just like the cookbook)! But, after reading this, I don't know... I think I might try it... Thanks so much for posting your recipe...