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Less-is-More

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  1. I'm assuming "seafood type" means they specialize in seafood. Do you have favorites that specialize more in meats or are broad in their menu offerings? Any great Hunan restaurants in Sac? Thanks
  2. Glad to hear they freeze well. I was planning to try that for my party. Do you freeze them after assembling them OR after steaming the assembled packet? Do you need to thaw them before steaming or just steam them longer? Thanks!
  3. Ah Leung: Many thanks! I'll send my husband down to see if they sell those short tapered rolling pins for dim sum. And some date paste for sesame balls! Plus next time we're down, we'll try out the Happy Garden Restaurant. Is that your favorite for Chinese Food in Sac? Any good ones in Roseville? Auburn? So far all the chinese food we've tried in Nevada City is bland & very Americanized. (The Kung Pao didn't have any hot peppers in it, we think because they have a lot of white senior citizens who frequent the place.) We've resorted to PF Changs in Roseville...
  4. Thanks to both of you for responding. I'm going to have a Dim Sum Party in February, so I'd love to get this nailed down...rjwong: I'm talking about the steamed rice in lotus leaves (Nor My Gai), with the mushrooms, sausage, ham, etc... The recipe called for glutinous rice, so I bought "sweet rice" from Thailand. (I couldn't find a chinese brand) I'm assuming this is the right rice, but maybe not... Looks short grain to me... No, I don't have that book. Too bad, but thanks for the basics. I have seen recipes for Nor My Gai with a mixture of rice. Maybe I'll try that once I get the glutinous rice the way I like it. Dejah: I'll give boiling a go. Thanks!
  5. I've made Nor My Gai twice in the past week, and just don't think my rice is cooked as gluey (glutinousy) as the Nor My Gai I used to get in SF. I used sweet rice, and followed some directions for cooking I found online. One time, I tried steaming it on cheesecloth in a bamboo steamer for 20 mins, letting it sit for 5 mins. The second time, I steamed it for an hour. Both seemed less "plumped up and gluey" than when I had it in dim sum places in SK and HK. Is this because the Nor My Gai in restaurants has been steamed and resteamed? And sits around in the bottom of a cart? I like the glueier texture, and would love to replicate it. My bag of rice does not have instructions, although I did see a recipe online where the rice was boiled instead of steamed... Thanks for any suggestions.
  6. I live in northern California, and Sacramento is the closest metroplitan area. (I moved from SF, so I miss Chinatown) I like to cook dim sum, and am looking for a source for a great chinese grocery -- wide array of ingredients. I recently went to Asian Food Center (13th & Broadway) and found most, but not all of the things I was looking for. A friend told me about a few groceries next to "Ocean Gardens" restaurant, but I'm wondering if he got the wrong restaurant name, because I can't locate it. Any help locating that or other great grocers/areas would be appreciated! Aside: just made dim sum for friends... Har Gau, Wor Tip (potstickers), Nor Mai Gai (Steamed Rice in Lotus leaves), Hoisin wings, Steamed Anise Almond Buns. YUM cha, indeed!
  7. Who knows what in the world they were thinking... but you are all definitely right. Makes no sense to try to season it (even though I did try!) I always use a little fat in my nonstick -- I guess some people cook in them with no fat, but I would miss the extra flavor. But a quality non-stick pan allows me to use half the amount of oil (or butter, or duck fat...) I used to. I lost 30 pounds a few years back, and so this is how I keep it off, and still allow myself the pleasure of cooking and eating! My husband like cooking with cast iron, but I've got really wimpy wrists. I need 2 hands to lift the thing! And I hate cleaning it. (food doesn't stick too much, because it's well seasoned, but again, it is HEAVY to clean. Plus I always worry I'll forget and use soap, or a sponge with soap residue. And then I have to dry it and season it. Too much of a production for me. I'd rather spend the elaborate time cooking, not cleaning... I'll be signing off from this forum, but thanks for all your input. Cheers!
  8. Thanks again for your thoughts on the matter. Intellectually, I knew better (if the non-stick coating seals the pan, how could I force oil into the non-existent pores of the metal, especially on low heat for 30 seconds.)! I'm embarrassed to say, I did it any way. Of course following T-fals instructions led to a puddle of oil lolling around in a tepid pan. I smiled at myself as I poured the oil out then wiped out the residual with a paper towel... The Kirkland Signature pans seem to be working well. Good, heavy, even-heating non-stick pans, for pretty damn cheap. So far, I've made Mandarin Pancakes (for Peking duck), amazing homemade Potstickers (potsticklesses) and Truffled Scrambled Eggs.
  9. Here's the info from the T-fal site (I had to retype it because the post wouldn't take the info "copied and pasted"...) For cookware with a non-stick interior, it is recommended to "season" the pan prior to first use. Wash the cookware thoroughly and dry. Heat each pan on low for 30 seconds, remove from heat and put one tablespoon of vegetable oil in each pan. Rub oil over the entire surface with a paper towel. And here's Circulon's site: "Do I need to season my non-stick cookware? When using cookware with non-stick coating, it is not a requirement that you season your pan before first use. We do recommend that you wash the pan in warm soapy water, rinse and dry before first use to remove any packaging dust that may have accumlated on the cookware. " I guess the jury is out... Now, I am curious if anyone out there has actually seasoned a nonstick. Or has a brand that suggests it in the care manual. Thanks.
  10. Thanks for the quick reply. Trust me, I'd never heard of seasoning a non-stick either! But several websites I came across said "season as directed in your nonstick cookware care manual". Since mine had no care manual, I posted this question. Of course, when you replied with the same thinking I originally had, I figured the sites I'd viewed were written by misinformed people who knew nothing about non-stick... (We all know you can't believe everything you read on the web.) So I searched some of the manufacturers sites, looking for care manuals. And I got conflicting info. Here's one example from the T-FAL®cookware website "Use and Care" document... Here's one example from the T-FAL®cookware website "Use and Care" document...
  11. Question about "seasoning" nonsticks... I just bought the Kirkland Signature Nonstick Set, based on a #1 rating by Consumer Reports for non-sticks. K.Sig is the Costco brand and I tell you I'm such a snob, it was hard to buy the Costco brand vs. All-Clad, Calphalon, etc... But it performed the best, had the most durable coating, and heated most evenly. Anyway, I know about seasoning cast iron pans, and woks. But was reading a web page about seasoning my non-sticks. Anyone have any thoughts/experience with this? I thought you weren't supposed to use high heat on nonsticks. High heat is how I season my wok and cast iron skillets. Aside: I know some people dislike non-sticks, but I love them for certain things. (Like cooking my homemade potstickers -- funny that I don't want them to do as the name suggests, but I like eating the crusty homemade dough, not scraping it off a pan into the trash!) Thanks for your help!
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