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    Vancouver, BC

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  1. Beebs

    The Congee Chronicles

    @dcarch Congee + you tiao might be Hong Kong style. You can get it with cut up you tiao in the cha chaan teng (HK diner/cafe) or with dim sum here in Vancouver. You can also have the you tiao served along side. I love it this way - preserved egg & salty pork congee with you tiao dipped in. That's some great carb-on-carb action! @liuzhou Those are gorgeous congee mix photos!
  2. My DH eats bananas like a crazy person & really, really wrong. Instead of peeling or cutting it like normal people, he breaks it in half. With his bare hands. It never squishes either, it just breaks cleanly across. I tear off & eat part of the pizza crust first, then the pointy part.
  3. Ooo I love her channel, it's so soothing! If you like Liziqi, check out Dianxi Xiaoge on YouTube. Similar to Liziqi, but she's a bit more interactive with viewers. Dianxi Xiaoge is in the Yunnan region and goes around with a gorgeous enormous Alaskan malamute.
  4. If you leave out the scallions, roll it out differently, put sesame seeds on top and bake it, you get shaobing (sesame oven bread)! https://www.scmp.com/magazines/post-magazine/food-drink/article/2156813/how-make-your-own-taiwan-breakfast-specialities After my Serious Eats massive failure, I've been fiddling around with my shaobing dough for scallion pancakes. Later attempts have been better.
  5. I'll be following along with interest! I've only recently started making scallion pancakes, but I did try the Serious Eats one. That was a massive failure. The recipe calls for waaaay too much onions - a half cup onions per pancake, without making a roux or sizzling them, ended up a big huge sticky wet mess. Also bland - needs salt. Rolling technique is fine, though. I'm going to try the roux version with vegetable shortening next time.
  6. Yum! Love red cabbage! We had leftover red cabbage yesterday. No apples this time because I'd forgotten to get one. I use way more vinegar, some sugar, and veg/chicken stock. I like the idea of adding mustard, never thought to try it. If you have some beets lying around, throw those in there. Gorgeous colour!
  7. Beebs

    Valentine's Day Dinner

    Right?!! Usually we'll order pizza or fried chicken and put on a movie, but spouse has a course that day till late. So dinner for me will be a couple glasses of wine or cocktails (or - let's be honest - both!). If I can get some decent liver, maybe liver & onions. He hates liver.
  8. Mustard and mayo. Or if I'm feeling fancy, Japanese-style - tonkatsu sauce, kewpie mayo, dried bonito flakes, nori, green onions.
  9. Fish sauce chicken! Lime juice, cilantro, fish sauce, chilis or chili paste, sugar, tamarind if you have it. Slather it all over and pop it in the oven. Glaze with extra sauce/marinade. One of my go-to dinners. I don't put ginger in it, but I don't see why you can't. Or stir fry with bok choy & garlic for a veg side. Plus rice.
  10. I love this topic! One of my Super Bowl snacks was a complete disaster. I never thought I'd complain about brie being too melty..... I made brie & cranberry baked in wonton wrappers. All the brie leaked out, the wrappers didn't get brown enough, just a big greasy mess. Ugh....good thing I had back-up cheese for a cheese plate.
  11. Beebs

    Superbowl food 2020

    Doing a taco bar this year. Making carnitas and a bean/squash veg option, with all the usual things that go with it - pineapple salsa, guacamole, cheese, etc. Also making sweet & spicy wings, skordalia (hubby's request - weird, I know), brie baked wonton, and rice krispies treats. I hope the avocados ripen in time. No horse in this race again, but nominally rooting for San Francisco, because of the whole west coast thing....
  12. I've recently been introduced to the magic that is Hot Buttered Rum. So good, though a bit on the filling side. 😋
  13. Onion confit. I'd browsed the forums a bit, but joined as a member because of this onion confit thread. First time I made it in my slow cooker, it perfumed my apartment for nearly a week. I thought the smell was divine. Drove my husband bonkers! Time to make onion confit again - but in my InstantPot (purchased also because of EG)!
  14. Must have currants or raisins. No pecans, chocolate, cranberries, orange peel or any of that rubbish. I admit I like making them as squares, mainly because I don't have patience to fiddle with a bunch of individual tart shells. Extra generous with the currants, though.
  15. I bought a ThermoPen digital meat thermometer and "The Food of Taiwan: Recipes from the Beautiful Island". I used a Prime Day $10 coupon for the book. I wanted Fuschia Dunlop's "Land of Fish & Rice" but it wasn't eligible for the coupon, sadly.
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