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tomishungry

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  1. Weinoo, it certainly does look like Boba is the provider of rebranded chickens. I'm actually reassured to find that they're raising them under Buddhist practices and using (presumably) chicken with an ancestry from China. Kind of reinforces my findings that these strains/brands of chicken are uniquely suited for white cut chicken, since the chicken and the recipe evolved together. Yes, I've tried other high end birds but we're talking about white cut chicken. I'm sharing my failures and successes with this particular recipe. And again yes, I've eaten just the white cut chicken and
  2. Weinoo, Buddha and Lucky appear to be the dominant whole chickens sold in Manhattan Chinatown. The only branding is a little metal tag on the wings, which I've bitten into more than I like. I've never heard of Bobo. I'll have to take a closer look at the tag the next time I buy a chicken to verify the names, it's gotten to the point where I just discard it without even looking at it. Hopefully before I bite into it. I've tried Bell & Evans, Empire Kosher and some other premium chickens. They're not great for White Cut Chicken. Your mileage may vary, as I tried this many years a
  3. Wow. Rough conversation. Liuzhou has been cranking accurate and incisive food information for at least the past decade that I've read. White cooked chicken is a brutally hard art to master. My 95+ year old shanghainese mom does it perfectly, and I strive and cheat to replicate anything close to what she makes. I've been to the best 'local" places in Taiwan and Singapore for chicken rice and mom blows them all away. It's not about rice or sauce. Forget that noise. Perfect chicken is tender, the skin is crunchy crispy after a perfect poach without being browne
  4. It wasn't the first food memory I had, but certainly the most vivid. My dad was in the hospital, and mom was holding down the fort. Taking care of the kids, working a full day, shopping and cooking for us at night. As a stupid kid, I didn't realize how serious the situation was - dad had been in the hospital for weeks, and we were just told, "he'll be fine". Watching mom getting more and more tired, I got up and started cooking breakfast and lunch to take to work for her. I made a mess, of course. I had no idea what I was doing, and I'm pretty sure the food was both bur
  5. I've actually had really good results for grilled pizza, without a lot of extra equipment. I used a Weber silver genesis (the old one with grill tubes running the long way) for all my experiments. I think the grill is a great standin for a pizza oven with an intense heat source on the bottom of the oven. The heat from the bottom really blasts the crust and makes it crunchy and crispy. method 1: thin crust pizza, lightly dressed Put entire pre-dressed pizza directly on a pre-heated grill. Cover and blast at full heat until the crust is set and starting to show nice grill
  6. Mom and dad are from the Shanghai region. I'm actually a New Yorker.
  7. Thanks! Looks like I missed this thread, and its pretty close to what I'm looking for. Thanks Anna N and to everyone else who replied!
  8. Interesting. My personal experience (admittedly limited) has been wholly vegetarian dishes at Chinese temples, with a lot of interesting tofu and soybean product based dishes that I've never seen anywhere else. Those dishes in particular stick in my memory and palate. As for non veg Buddhists, well the middle path has lots of room. But if you look at some the purported "Buddhist Cuisine" recipes on the web, they're just plain nasty. I'm having a hard time believing the equivalent of ham and cheese roll ups are good eats in any cuisine.
  9. Because I'm chinese and I liked the food More seriously, I've been examining vegetarian diets more carefully for the ethical and ecological implications. On the side of good eats, I've been decidely unimpressed by western mass market vegetarian thoughts - bean burgers, impossible burgers made from beets, chicken shapes made of out of seitan and bad stereotypical bean/rice/tofu/sprouts. The chinese vegetarian dishes don't try to imitate meat, they're just tasty and satisfying on their own. Even if they're named mock duck or chicken, it's pretty obvious they've got nothing to do wit
  10. I remember eating vegetarian food at a Buddhist temple at events such as (sadly) funerals. It was fantastic. There's plenty of discusion about the cuisine, but I can't find any cookbooks or even recipes online to recreate these dishes. Can anyone point me in the right direction? p.s. I should point out that the "Buddhist" recipes that show up on an easy google search are, shall we say, of questionable authenticity. Hot chiles, garlic, cheese, meats and seafood shouldn't be at all involved in this type of food.
  11. I'll chime in for a Panasonic as well. My original Panasonic microwave went from 1986 to roughly 2010. I did a fuse change somewhere around 2000 for under a buck, and it served faithfully until the day I retired it. It was still working, but I'd noticed cook and defrost times had gotten ridiculously long. My best guess is I'd actually worn out the magnetron with my usage. Barbara Kafka's Microwave Gourmet put a lot of extra hours on the microwave, as did my experiments with accelerating dough rises with bursts of microwave heating. My new Panasonic microwave has been almost as reli
  12. I replied to a query asking what was my other favorite chinese cookbook. All Under Heaven is definitely in print, Barbara Tropp's masterpiece The Modern Art of Chinese Cooking is sadly out of print.
  13. All Under Heaven by Carolyn J Phillips. The more I use it, the more I appreciate it. Like Barbara Tropp's book, It's impossible to digest at one sitting. You have to cook from it for a few momths to appreciate it.
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