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CFT

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  1. Yes, my mother wraps them in rectangular pillow shapes. I don't like peanut ones either. I like the pork belly ones with green mung bean and salted duck egg yolks (been ages since I've had one so the duck egg might be a false memory). I think chestnuts would be a good addition.
  2. It is a mis-spelling. The common transliteration is 'tuina', a form of Chinese massage. 'Tui' means push, 'na' means grasp.
  3. You can use an adjustable speed strobe light to measure rpm: http://www.ehow.com/how_5021934_use-strobe-light-measure-rpm.html Basically adjust strobe frequency until the blade appears stationary.
  4. Read Fuchsia Dunlop's book: "Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China" Best to sample the food culture for yourself in the native environment and form your own opinions.
  5. Dinner! 2011

    Pollock in the style of Pollock. You've got to love it!
  6. Don't rely on daugther & s-i-l to deal with the leftovers!
  7. Dinner! 2011

    Those quesadillas look mighty fine!
  8. I've never heard of washing fruit and vegetables to this degree. I usually just rinse with cold water. I must be ignorant, or lucky, or both! How do you cope with mushrooms?
  9. I like that too. Do you chop the egg up or slices? I like an egg between soft and hard boiled. Yolk not runny but also not 'paste-y'.
  10. Talking toast

    I like my toast well done too but with a soft/chewy middle. Some more porous bread get very crunchy, such that it is impossible to cut into smaller pieces for children without shattering into a zillion bits. I think the reason why people might prefer cold toast is so that the butter doesn't melt and hence spoil the total crispness of the toast.
  11. Dejah, that looks lovely. What is your soup base? Chicken stock?
  12. Check out origamicrane's posts from page 2 on this thread: Siu Yook (Roast Pork Belly)
  13. Okara

    Check out Hiroyuki's blog for posts about okara: http://hiro-shio.blogspot.com/
  14. Short/long soups

    There are different 'classes' of soups served in the home setting though. One which is a quick boil of the ingredients, like tofu, leafy veg. etc. Then there are those which require low heat, long simmer like the medicinal ones (yerk choy). Oh maybe even 3 classes if you consider those which are steamed inside a separate container like dong guai.
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