jobean

Don't seem to get that texture when I've salted cabbage before, lots of water too. More like kimchi or pickles. Found this, but sounds complicated.

I love these chinese preserved vegetables, the kind used in mui choy with pork belly and would like to try preserving some with fresh grown vegetables. Does anyone know how to preserve cabbage like the tianjin preserved vegetable?

I have a vitamix from Costco and try to have a green smoothie every day. It's great. Started with baby spinach and a frozen banana, then added an apple. Have tried all kinds of combinations, and pretty much everything tastes good. Try to stick with a basic formula, greens and throw in a couple of sweet things. Banana, cashews, sprouted almonds, fresh coconut, dairy are good for creaminess. Beets and carrots and dates are sweet too as well as all the berries and other sweet fruit. Pretty much stick to spinach, kale but arugula is yummy too, almost anything green I've thrown in has worked, great for alkalinity. Love frozen watermelon chunks in the summer. Raw cacao nubs, cashews, banana, fresh coconut makes an unbelievable delicious healthy chocolate smoothie.

My parents used to enjoy making this when in season. I think my mom would char the rind side over a flame until black, like with red peppers, then scrape the char off and maybe soak for a while. Don't remember all the steps but they would steam the dish, maybe over a pork patty.

I read the manufacturer is in Hubei, otherwise don't have a clue, just got what was available at the chinese grocery store. I did find this statement from the WHO.

Last week I got some salted duck eggs to make some mooncakes. Then I read this article and am wondering if the duck eggs are safe to eat. Am I just being silly and paranoid?

When I was looking for wife cakes, I found this recipe but haven't tried it yet.

I just found Berkshire pork at The Organic Butcher in McLean. I had tried Whole Foods and Balducci's and neither of them even knew what I was talking about, and tried to sell me something else. The butcher at The Organic Butcher was very helpful and knowledgeable, they also have yorkshire pork, which is local raised in Virginia and leaner. I got a boston butt that was in cryovac, and the butcher says it was not frozen. It wasn't in the display case, I asked for it and they got it from the back, they had loins and chops on display. I also asked about other cuts, baby back ribs and pork belly, and he said that they carry those also, although the pork belly may not always be in stock so should special order. Will cook the meat tomorrow to see how it compares.

My mom used to make something similar, an herbal soup that translates to "four flavors". I just used up my last batches, don't know all the names but know what they look like when I go to the herbal shop. I think she included lotus seeds and white fungus, no ginger because it was a cooling soup. This is one of my favorite comfort foods when I'm feeling "hot air". The really potent herbal brews she made were steamed (no direct heat) for a whole day. Lately, I've been making a lingzhi brew that she recommends (lingzhi, red dates) simmered for 4 hours or crock pot it overnight.

My main Costco is in Sterling, Virginia. I've been bummed since they switched from hot dog buns with sesame seeds to buns with cornmeal, and they definitely are not as good. Now I only eat it if I'm dying for a hot dog. I like to take home the snack bar pizza and freeze it. It works really well as freezer pizza, reheat in the oven and crisp the bottom on the stove (per Alton Brown instructions). Really good freezer pizza in a pinch. In this area, the sampling ends at 4 p.m. or earlier if they run out.

Based upon the note, I thought it would be alright to essentially add an egg white since I didn't want to quarter a yolk.

Hi, newbie here. I tried Becca's pound cake ... halved the recipe, used cake flour, 3 eggs, increased the vanilla, and baked it in a mini bundt pan. The baked cake tastes great but it's a little hard, not very moist. After the week-end, it got harder, not moister. What did I do wrong?