RunBe4UFly

I think the herb you are talking about is called "Mei Cai" or "Cai Gan". The dish is called "Mei Cai Kou Rou". Mei Cai is basically salted, dried and preserved chinese cabbage (not the regular cabbage in the supermarket here in US). Different regions have different name of this preserved vegetable. It's also possiblly called "Tian Jin Dong Cai" ("Tian Jin" is the name of the city where the product is famous for). In Shanghai, this dish will be called "Mei Gan Cai Shao Rou". confused enough? nice pictures.

they have a hot wok that gives the ingredients a distinct flavor that can not be created by any chicken cube or sauce. The restaurant wok has been used for all kinds of dishes, and it has its unique flavor without any additional help. Next time, burn your wok to 400F+ and stir fry some simple vegi and you will see how different it comes out comparing to using a non-stick fry pan.

Delicious-looking picture + "best I ever made" comment = piqued curiosity. Details? ← 1. fresh caught 6 lb. walleye filleted and cut, marinaded in soy sauce + ginger + green onion + rice wine (classic Chinese marinade) and Yoshida sauce. bread it then deep fry 2. devined shrimp, seared, then stir fry with tofu, and classic marinade above 3. served over thin Chinese pasta, garnished with cilantro and green onions. 4. Optional red pepper flake for garnish

Thanks Kim. Steam fish before steamed trout after pan fried steamed whole wheat bun with pork filling salad 'BaiHe' (Chinese name) sweet pea stir fry Curry spring roll Seafood noodle soup - the best I ever made (with shrimp, deep fried walleye)

the traditional way: wash it and use it (chop, slice, julienne, finely chop, hammered with a chinese clever) with the skin on the new traditional way: wash it, peel it with spoon, then use it the way I see here: cut it with paring knife, or use some tools (other than knife and spoon), then 'work' with it. my mom was laughing at me when I wash and peel the ginger before I use it. 7 years in US has done a lot to me I guess....

shitake mushroom noodle soup beef and desert

It's called "Zha Xian Nai" in Chinese. No, you don't pull the milk into the hot oil for deep frying. It's a dessert dish. Anyone has a good recipe for it? Thanks

That's exactely what I am thinking, but the pot doesn't have a hole on the bottom to drain the water. Will it be a problem?

I use a 14" aluminum restraurant fry pan from time to time (though I have 6 woks of various kinds). It does the job quite well, but doesn't have the flavor of a typical wok. And aluminum cookware is still in debate in terms of its safty. I don't use it when cooking anything acid. I might pick Perdano over others, I remember seeing Perdano cookware has 5mm sandwiched bottom somewhere (I might be wrong). I think it's a concensus here on the forum that for a saute pan, go with the heavy bottom ones. Whatever you pick, stay away from nonstick for 'woking' purpose.

Thanks all for the input. I think I am going to glue it and use it as decoration... now where do I find the glue...

yeah, that really sucks, especially in this economy...

how about welding?

I am googling 'how to save a broken cast iron pot' like crazy...

My oval french oven is crack!!! It got dropped on the floor, and one side of the handle is broken off. It's like "V" opening on the side of the pot. Is there ANY way to save this pot???

I had some good experience with WholeFodds bakery, but not much so with Panera (or I don't really remember what stood out there). Does anyone have a favorite in either place to recommend?

One cowork will not eat chicken if she prepares it, or will not prepares the chicken if she will eat it later. Eat and preparation can't go together.

Just came across this Columela brand extra virgin olive oil from reading America's Test Kitchen. How does it compare to the Trader Joe's own olive oil? Both of them are from Spain

Yes, by chemical I mean growth hormones and antibiotics, I just want to figure out if 'Choice' is safe from hormones and antibiotics. From what I have been hearing in this post, it's not the case...

so you are saying USDA Choice doesn't garantee the beef chemical free?

I was standing in front of the beef counter earlier staring at packages of USDA choice beef piling next to some local 'everything chemical free' beef. Is USDA choice beef supposed to be 'chemical free'? I can't imaging the meat from a sick cow can be stamped with 'choice', can it?

anyone knows a thing or two about pork quality in Costco?

Hmm. The knife I see on the link you give is a seven inches. I'd like the knife to at least be nine inches, though I do like Victorinox. ← I have a 9" santoku, too long for the style of this knife, awkward in my hand. I will pick up a 10" chef knife instead (the Victorinox 10" fits in my hand comfortablly). For Santoku I use something less than 8".

Looking at isles of organic foods in the supermarket nowadays, I keep wondering which organic foods really make sense? They are double the price of the regular product but are they really worth the price? If they are, which ones?

for less than $40, you can get a better knife over amazon R.H. Forschner by Victorinox 8-Inch Chef's Knife, Black Fibrox Handle or http://www.amazon.com/Forschner-Victorinox...pd_bxgy_k_img_c Not that the anolon is not good for everyday cooking at home, just not worth $40 in my opinion.

You don't need a 16" wok for the job you do. A 14" double loop handel wok might just fit your job (vs. the one long handle, one helper handle on the other side, like the western skillet style). Go to local China town to get a feel before you buy from wokshop.com, what you get might not be what you see (and it might or might not be a good thing, search my post in the forum and you will see). As a matter of fact, I will use a cast iron dutch oven for the job you described.