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    Westchester, New York
  1. The first time we ate at Yasuda, we didn't realize we could request a specific person to make our sushi, so we ended up eating sushi made by the chef who eventually took over Yasuda's position. Being that it was the first time, our knees buckled after every bite; it was like tasting and falling in love with sushi for the first time all over again. We requested omakase and the chef did not fail to please. We didn't know sushi could be THIS good. The second time we went, we asked for Yasuda and his personality does add to the overall experience of eating there, but both experiences yielded supe
  2. I second the comment about Chikalicious cupcakes. The heaviness of super-size cupcakes with almost equal proportions of frosting and cake can be overwhelming. Chikalicious cupcakes are about the size of cupcakes you might bake at home, and there's just enough frosting to give the cake a sugary kick. Simple flavors done well, without all the additional crumbled candy pieces, cookies, sprinkles, etc. If you're more of a purist when it comes to cupcakes, you'll enjoy Chikalicious.
  3. I remember as a child eating some porridge-like concoction called "gwat fun" (or "goot foon", as my grandma used to say) and I have no idea what it is or where one could get it these days. It starts out as a white, starch-like powder. I'm not sure if grandma added those bars of Chinese brown sugar but eventually a bowl of light-brown, viscous-looking porridge would emerge that looked a lot like mucus. I know. Sounds appetizing. It didn't taste all that bad, but it wasn't a favorite dish of mine, either. My mother claims when she came to America she brought over a lot of the stuff in her lugga
  4. My mom made this dish for dinner and it is just as good as I remembered it. She bought a piece of top round steak--a lean and cheaper cut of beef that she hand-chopped with her cleaver until she got the right consistency. I don't have exact measurements, but to the meat she added soy sauce, a bit of sesame oil, some pepper, a bit of salt, some Chinese cooking wine, and bit of sugar. She also added cornstarch, more than what you would normally think to use when you're marinating meat for Chinese cooking. Not sure why exactly, but something about how when the beef is steamed, there ends up bein
  5. I'm at my parents' home and have not had steamed beef cake, or ngau yuk beng, in ages. I'm going to ask my mom how to make it. What do you like to top your ngau yuk beng with before steaming it? My mom likes to put some kinda preserved vegetable on it (don't know what it's called in Chinese), along with some reconstituted dried mushrooms. I think she takes a piece of beef and hand chops it to the desired consistency necessary for yuk beng. You think running it through a food processor lightly would give the same results?
  6. I've organized my small collection of cookbooks (by cuisine) and food magazines (by season)--but what do you do with individual recipes? These are recipes culminated from websites, cookbooks borrowed from the library, newspapers, etc. Some recipes were used in the kitchen, some recipes were saved to try out on another day. I've tinkered with the ideas of binders with dividers, file cabinets, a journal, and saving them onto the computer. I feel recipe cards, while visually more appealing, don't always give me the space I need to write out long recipes. I'd also like to keep track of when I use
  7. Hi, everyone. New to egullet and this forum. I wanted to ask if anyone knew about this Chinese vegetable called "gow gee" (in Toisan dialect, both g's are hard sounding, as in "girl") and where I could find it in New York's Chinatown. I'm not sure how widely available it is but I have not be able to find it. My grandma used to grow it in the backyard and make soup with it. She put in a little pork and cracked one or two whole eggs in it. The taste is kinda hard to describe, as I haven't had it in quite some time, but it's really good. Almost grassy in flavor.
  8. I had been wanting to get a Le Creuset Dutch oven for a while to make soups and stews, but being on a limited budget, I couldn't bring myself to spend over $200 on something I would use maybe 4 or 5 times a year at most. The Mario Batali cast iron pot was a good compromise for me, and for only $100, I thought it was a good deal. It got mostly good reviews on amazon.com. If you plan on using a cast iron pot a lot, then I would probably go for the Le Creuset model if you can afford one; for occasional users like me, the Mario Batali has worked out well. It is quite heavy, so you need to be care
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