huiray

Suppose you went to the "Custom" tab in the blue menu bar just above the list of topics in a sub-forum (say, "Cooking" as an example again), click on it once to get the drop-down sub-menu, then set the 'Sort Direction' filter to "Ascending (A-Z)" and the 'Time Frame' filter to "Last 5 days" (or whatever period you want) then click on "Update Filter". Would that work for you? ETA: while leaving the 'Sort by' filter at "Last post". ETA2: Also unless you mean only within your "My Content" page when either "Ascending" or "Descending" for your purposes is available in the blue menu bar... :-)

I for one certainly liked finding out about this brand of soup stock. Thanks, the page has been bookmarked!

Thanks, rotuts.

But you don't have to. If you are viewing/have viewed one of the threads/topics with new content *and* have viewed the last new post, then wish to return to the sub-forum (say, "Cooking") where the thread/topic is, you just have to click on the "Back to Cooking" hyperlink just underneath the last post in the thread/topic; or click on the "Cooking" hyperlink at either the top or bottom of the page within the file directory designation (e.g. eGullet Forums --> The Kitchen --> Cooking). Or click on "The Kitchen" hyperlink if you wish. Or click on the "Forums" tab at the top or the "eGForums" design/symbol in the banner at the very top of the page to get to the listings of all the sub-forums. Is that what you were getting at? If so, then you should have the "new"/refreshed page with the just-read topic no longer marked as having new content, with the way most (if not all) browsers are usually set up.

Looks like --> this diner <-- didn't care about salted fish needing to be made into a gratin or empanadas or pies or whatever...

Lunch on Monday: • Wontons w/ a filling of a mixture of minced pork, chopped scallions & cilantro, chopped rehydrated thick-cap shiitake mushrooms ("far koo"), ground white pepper, dash of fish sauce & soy sauce, and some beaten egg. In a chicken stock soup w/ Taiwanese-type (Napa) cabbage [see pic - this is the long, more skinny, less green-leaf parts type of "Napa" cabbage ("Wong Nga Pak")]. • "Kon Lo Mein" using skinny wonton noodles, dressed w/ a sauce of [(minced pork marinated w/ Red Boat fish sauce, MRT ryori-shu, Honteri mirin, sesame oil, white pepper, thick dark soy sauce) sautéed w/ chopped garlic, chopped shallots & sliced long hot green chillies], garnished w/ cilantro. Pics of the cabbage & the uncooked wontons:

Lunch on Sunday: Salmon & tuna soup; w/ chunks of Chinese fuzzy squash, julienned daikon & jicama, glass/cellophane noodles and chopped scallions & cilantro in a chicken broth.

Heidi, have you tried other types of tofu other than the "usual" soft/medium/firm types? Some "fried firm tofu" or tofu puffs or tofu sheets or tofu (spiced/seasoned or not) formed into sort-of blocks which look like chunks of meat? With the "usual" tofu I presume you have also tried deep-frying large slices of it or making agedashidofu (or variants of it)? One home-style dish you might like to try would be something like "lo siu ping on" or variants of it where you just sub out the fish paste for meat paste of your choice...

In fact, what I did when I first discovered that just previewing my message gave an empty message (except for images, which "took") was to both delete my cookies and throw out (not merely empty) the entire Firefox and Google/Chrome cache folders and force the browsers to rebuild them. On a Mac the path is: Users --> [Your Account] --> Library --> Caches; and within the Caches folder the Firefox and Google folders are deleted.

The stuff about Houston declining to shell out $$$ has been known for quite a while. My understanding is that it IS (was) true. Eater.com talked about it even before Top Chef Texas got underway and before it was shown on TV. That Bravo asks candidate cities (for TC-stardom) for money has been known for a while. This is why I mentioned in my previous post about the Tourism Bureaus in Savannah and Charleston possibly having $$$ (or not, as the case may be); and why Eater.com when reporting that the TC franchise had been renewed for Season 11 asked readers for possible tips regarding cities with Whole Paychecks in them that also have "well-heeled tourism bureaus". It should come as no surprise that the network is such a money-grubber. What do you think all those product placements on TC mean? Or that the Bravo website is so laden with ads and flash content all touting those many products (which shall not be named here) that it not infrequently stalls one of the web browsers I use?

I think so, Shelby, but I may be thinking of a finale that took place in New Orleans. We can rest assured they won't choose our fine states. The finale of Top Chef Season 5 was in New Orleans, "guest-hosted-judged" by Emeril Lagasse. http://en.wikipedia....inale.2C_Part_1

It would be nice to have some new judges, yes - but this thing is Tom Colicchio's gig as far as TPTB is concerned, I fear. Sigh. He can't even get the age of his guest judges correct, smirking in his latest blog about Roy Choi being only "30 (years old) or so" and his saying he came to cheffiehood "late in life". Roy Choi was born in 1970, Tom. I think 42+ years is quite a way off from "30 or so". BTW that stuff about how he (Roy Choi) was at "rock bottom" &etc and being inspired by Emeril Lagasse is not completely new. He related the circumstances of his personal renaissance in a Food & Wine Best New Chef 2010 Profile . (Which one would have thought Colicchio would have read) Wonder if he is still vegetarian, though.

"Yee Sang" [魚生] (Google images) for lunch on "Yun Yat" [人日; "Everyone's Birthday"], today, the seventh day of the Chinese New Year 15-day celebrations. This is a salad of various shredded raw vegetables (& a few cooked) with raw fish & add-ins, tossed w/ a plum sauce. Today I used daikon, jicama, cucumber, deep-fried turnip (died green & red), carrot, all shredded; oroblanco segments, membranes removed & flesh broken into chunks; pickled ginger; sliced pickled scallion bulbs; cilantro leaves; sliced sushi-grade raw tuna & salmon; with crushed peanuts (two kinds), toasted sesame seeds, ground white pepper, five-spice powder, deep-fried wonton skin strips, and generous freshly squeezed lime juice as the add-ins. The dressing was plum sauce w/ sesame oil, fresh lime juice, and a bit of water. The larger disks seen alongside the fried wonton skin strips in the photo were prawn crackers & crab crackers which were kept on the side and munched along with eating the tossed salad. I've shown previous renditions of the dish on the salad thread and touched on the possible origins of it also. Photos of the Yee Sang all laid out, and after putting everything together and tossing.

I think Charleston or Savannah would be great locations. Both are cities I love visiting too - although certain aspects might have gotten a tad "touristy" in more recent years. :-) But that means there are large Tourism Departments in both, no? With $$$ in hand, perhaps? Dinner in Mercer House? ;-) Taking over dinner service in the Pink House? :-D Shrimp n grits (or another Lowcountry staple) would probably be a compulsory QF challenge then, heh... but PLEASE keep that Deen woman far away from the TC sets...

Heh. Actually, what springs to mind is the phrase "wretched excess". Of course, this applied to many feasts across many cuisines and cultures too. :-) ETA: Mind you, there might be graduations of wretchedness - if such a feast were but nibbled at, or merely licked a bit, and most of it then simply thrown out - THAT would truly be outrageous. At the least ridiculously sumptuous Chinese feasts of yore (Flamingo tongues, anyone?) would tend to have the diner attempt to actually eat it, shaking their mid-sections from time to time to settle the contents of their tummies so as to accommodate more stuff. (So I would like to think )

Interesting thread you link to. Yes, I also concur that you just use fish sauce anywhere you want a umami kick and a sort-of "like if you wanted anchovies" situation. That means many situations. :-) Maybe the OP or other folks might want to experiment with this "smoky fish sauce" with trying to recreate that very nice green beans dish (one of the most popular) at Girl & The Goat in Chicago... When I first had it, sitting at one of the two "kitchen bar" two-seater spaces [those who have gone there will know what I mean] I specifically asked the line cooks there what went into the really nice sauce for it and one of the components mentioned was fish sauce. :-) Personally, if I had a bottle of this smoky fish sauce one of the first things I would try it out with would be a Cæsar salad.

I think ANYTHING can be eaten for breakfast. In my book all food of any category is fair game for breakfast and there ought not to be only certain types of food that is approved as breakfast foods.

Not known yet to non-insiders. If you look again at the eater.com link I posted above, it says this in the blah-blah: "Eater spies should start fixing their eyeballs on Whole Foods in cities with well-heeled tourism bureaus sometime after March 1. Both Portland and Boston have been mentioned as possible shooting locations in the past." Sooo....if you have a Whole Paycheck in your area and you go there you might keep an eye out too for notices posted on the doors regarding a "special event" going on in the store and if you enter you may be on camera...or what seems to be cheffie-types running around shopping in a hurry...with cameras chasing them...etc etc. :-) Those who follow up-and-coming chefs on Twitter etc who suddenly notice they have gone silent may have their suspicions suitably aroused too - that has been one way in which "possible cheftestants" have been reported in the past. :-D

Some chit-chat about the possibility of the new IC Japan series being headed for possible cancellation (already!!). http://justhungry.co...-been-cancelled http://flamola.probo...ead=1412&page=1 For convenience, here are the links to downloads of episodes 8 & 9 of the new series: Episode 9 (1/25/2013): http://www.ironcheff...-Ep9-012513.mp4 Episode 8 (1/18/2013): http://www.ironcheff...-Ep8-011813.mp4

I've done fried rice w/ loads of shredded green-leaf lettuce in it - with lettuce as the star/"main feature". One needs to be quick about it in the cooking and eating. [lettuce types like Boston lettuce/butterleaf are a bit on the soft side for this, the usual "green-leaf" in Western groceries or even harder types like romaine/cos work fine. The one typically called "sang choy" in Cantonese-speaking regions tend to resemble "green-leaf" lettuce and can work in FR] Other times (and in some restaurants) I've also had fried rice dressed with lettuce whether shredded or whole-leaf, both in SE Asia and in the West. I remember there was an Iron Chef episode (the original Japanese series) where Chen Kenichi made lettuce fried rice.

• Pan-fried thick-cut pork chop w/ fried onions & Cipriani tagliarelle tossed w/ plain mushrooms sautéed in the pan sauces. • Salad of red-leaf lettuce, Napa cabbage heart, parsley & cherub tomatoes [thanks for the tip, Paul Bacino]; tossed w/ olive oil, 8-year balsamic, black pepper & salt.

Heh. Perhaps we should consider skipping the upcoming episodes in Season 11 (Yes, it's happening!!! Yes, it's coming!!!) except for the finale and the LCK webcasts *if* they stick to that "new" style? :-)

Nowadays, around 2-3 cups of Chinese green tea or oolong tea or jasmine tea on average. I still drink coffee, although it used to be almost always coffee in the mornings (and after a good meal at a nice restaurant). "English-type" or Indian teas, none at all. I can't remember the last time I had something like Earl Grey (gag) or tea with milk in it. The latter I guess it would have been the last time I had a full-blown English Tea with crumpets and scones and all but I can't remember when the last time for *that* was.

Yay! The breakfast and bacon guy with the arrogant attitude and ridiculous mustache is gone! Gone after failing in LCK too! Brooke Williamson is increasingly unlikable.

Lunch on Wednesday: • Fried rice w/ Western celery & eggs scrambled in situ. No spices, no salt, nothing else except just the oil used. :-) [This one is for you, rotuts, following on from what I described 2 days ago: http://egullet.org/p1908862] • Yesterday's modified "Sayur Asem", boosted w/ some rice vinegar, fresh chopped white cabbage, fresh cut long green chillies, sliced cod pieces, and a good squeeze of fresh lime juice as well. I liked this further modification better than yesterday's.