BettyK

I've tried different kinds of bread except sourdough cause I don't care for it. I use the bread machine but I've also made a few loaves by hand. I've been baking bread almost everyday for the last 3 years. To tell you the truth I cheat a bit sometimes. I use the bread machine for kneading and then shape and bake in the oven. Which book are you using? I've had great success with Peter Reinhart's book. Baking bread takes a lot of practice. I'm still learning. Good luck.

Not necessarily. Same here. I've used Robin Hood "Best for Bread", Whole Wheat, Unbleached and All Purpose. They all work well. I don't see the need to import flour when we get the best flour here, specially for bread.

You can't go wrong with Joy of Cooking or Fannie Farmer.

Thanks jo-mel. I will try the BBQ sauce soon.

Your points have been well noted. Thanks Trillium. Haven't received the book yet. Can't wait. I have a feeling my mam's cooking is closer to Singaporean as she has lots of relatives there.

Do you add any other ingredients to this BBQ sauce or use it as is?

Most days I prefer my own cooking to most restaurants around here. But when I'm not in the mood to cook, you're better off making reservations. I enjoy when others cook for me as long as it's done well.

Jo-mel, how do you use this Koon Chun BBQ sauce? I have a jar in my pantry but never used it.

About the powdered tapioca...I assume it's tapioca flour a.k.a cassava flour/starch. You could try the Pao de Quejo posted in eG Recipes. My mam uses tapioca flour as thickener for some dishes and cornstarch for others. I'll ask her next time I talk to her. Never heard of golden mushrooms. You might want to post this on the China board too.

Check out the eGCI on Thai Cooking. Mamster and Pim posted a recipe for Pad Thai there.

Palatte? That's a new one for me. Seriously, some people need to open their dictionary more often.

Now I'm really impressed. Amazing.

Thanks for the recommendation, Trillium. I just ordered the book from amazon (used). I believe it's out of print in the US. I also saw this title quoted in several cookbooks so I figured it would be worth having.

What about ordering from Amazon? Unfortunately international shipping is not available for such items. I just double checked their shipping restrictions.

Is it cut into big cubes? There's one we called 'macaroni cake'. Don't know the chinese name. It looks like lots of small broken pieces of dough coated with caramel and sesame seeds. Wish I could have the recipe for this. Yes - think they're the same - strips of curly-wurly deep fried eggy dough placed on a deep tray, coated with treacle / caramel and cut into big squares, right? No recipe though - will browse at the chinese cookery books section the next time I go to the bookstore and see if any of the HK / Taiwanese books have a recipe. (It'll have to be a bi-lingual book though.) Right. Would be great if you could find the recipe. Thanks for looking. Are the sesame balls the deep-fried ones coated with sesame seeds? Think they're called 'jeen dui'. That's also correct. Actually it's not that flat - more like 3/4" thick. I just found out it's simply called Red Bean Cake.

Is it cut into big cubes? There's one we called 'macaroni cake'. Don't know the chinese name. It looks like lots of small broken pieces of dough coated with caramel and sesame seeds. Wish I could have the recipe for this. I also like sesame balls with red bean paste. Then there's also this flat cake with red bean paste inside a very thin puff pastry. Haw flakes and preserved plums are good too.

I hate pastry books that have useless aka artsy pictures - like a stack of raw chocolate or an empty cup. Who has never seen chocolate in their life? Grrr. Heck if I want to see art I'd go to an art gallery. Show me how the dessert looks damn it. My other rant is measurement. All pastry books should give weights. Ok give cup measurements too for those who don't have a scale but then don't complain if your cake didn't come out right. I can't stand cookbooks that have cup measurements only. BTW, who invented those stupid cups?

FYI, Eddie's Remarkable Ribs BBQ Sauce has been posted by Oceangroveguy. Click here

I just discovered this wonderful vegetable this year. I made some meatballs with grated kohlrabi, carrots, dried shrimp and rice flour - Delicious.

What if I drill a tiny hole in the lid? My rice cooker has one and I did the same with my other steamer. Can't hurt, right?

I could except that I just bought this metal steamer so I have to make do for a while. Wish I had known about the condensation problem before making this purchase. Oh well.

Thanks Ed.

Thanks Howard. I think I'll be six feet under the ground before the chicken is done. Either a heart attack or a loud explosion - take your pick.

Fried chicken in the pressure cooker? I want to know more about this, please. What kind of pc do you have, Howard?

You can find chestnut peelers at cooking.com or villagekitchen.com