debbster

when i was living in tokyo some years ago, top on my kitchen wish list was to have more bench space... i'd put a chopping board on top of the sink to create some makeshift bench space. i'd position the board on the front half of the sink so i still had the back half to wash stuff.

As I understand there are 8 main cuisines, Fujian, Shandong, Szechuan, Guangdong(Cantonese), Anhui, Hunan, Jiangsu and Zhejiang. This evolved from 4 cuisines (Szechuan, Guangdong, Jiangsu and Shandong) which in turn evolved from 2 (simply north and south cuisines). Wikipedia describes Chinese cuisine quite well. Hope this helps to clarify.

Hi Pam, thanks for the wonderful demos on Jewish food, really enjoying them. My mom uses the boil-rinse method, while I just skim, mainly because I don't like the extra work that comes with rinsing. Having said that, she spends considerably less time skimming after she's rinsed all the scum away. Mom's soup is flavourful. I don't think the boil-rinse method reduces the final flavour, but we've never done a controlled comparison.