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Posts posted by wannabechocolatier

  1. 16 minutes ago, liuzhou said:

    Just bought these. Fresh rice noodles. 0.80元 / 240 grams. That is 11 cents USD. Why would anyone want to make their own?


    Wow, that's incredibly cheap. I can understand why buying would be the first option at that price. I'm sure I'll be buying some here as well, but probably at least 10x that price. Still cheap, but not incredibly cheap.


    The reason I want to make my own is just because I like learning new things and skills.

    Lately I've been fascinated by China's food and its incredibly long, contiguous history. Prior to this, when noodles came to mind I'd automatically think about ramen or pasta. Yet, as it turns out, pasta was only introduced to the western world in the 1300s and ramen to Japan in the 1800s, with the dish only picking up in popularity in the 1900s. Meanwhile, the oldest physical noodle found in China is 4,000 years old! Who knows how much older the actual practice is. Incredibly fascinating. 


    I just wish China and its people were more integrated with the outside world so that everyone could enjoy its offerings more easily, but I guess their government has other plans. Kind of a shame. Prior to this, I also didn't have as well a grasp on how large the country is, as well as the amount of variance among its residents. 


    Also, I suppose the sheer difference between what I'm used to in the US and China makes it a lot more interesting for me as well.

    • Like 1
  2. 7 minutes ago, Margaret Pilgrim said:

    My point is that it is easier to engage a new cook with a fanciful preparation than a tedious classic procedure, regardless of how necessary it may be to learn to chop an onion correctly.


    One more thought, many complicated and difficult dishes are not so hard to accomplish IN SMALL QUANTITIES.    Enough for two or even four people is usually manageable.


    Thanks for the advice!

  3. 14 minutes ago, Margaret Pilgrim said:

    Of course Liuzhou's advice is practical.   But when approaching a new cuisine it is often more fun to try the impractical and romantic.    That's the way I introduce friends to cooking, one fantastic dish at at time, before they settle into how people really live day by day.


    I like this philosophy. Also, regarding the video, is la mien similar to the Uyghur 'laghman' noodles?

  4. 3 minutes ago, liuzhou said:


    Hi, I have lived in China since 1996. I don't know anyone who makes their own noodles, either fresh or dried. So much easier (and cheaper) to buy them in. I do occasionally make Italian types of pasta. This astonishes my Chinese friends who have never considered that it is even possible to home make noodles.


    I see haha, that's kind of disappointing. Oh well, I guess that makes my life easier!

  5. Hey, recently I've been super interested in Chinese cuisine, particularly noodles.

    I was wondering, for maximum authenticity/deliciousness, would it be better to buy all my noodles or make them at home?

    Are there particular varieties that are better one way or the other?

    What do Chinese families usually do at home (both in America and China)?

    Among families, is there a difference between noodle preparation on a daily basis vs during a large gathering/celebration?

    If there is a difference in tastiness, is it significant?


    • Thanks 1
  6. 4 hours ago, Kerry Beal said:

    I got Felchlin molds though Prime Chocolate - cost me a pretty penny I must say. 


    Just took a look -- these molds are beautiful, but what makes them so expensive? They're just normal polycarbonate molds, correct? Are the irregular shapes difficult to form from a production standpoint?


    That said, definitely going to be picking some up in the future 😜


    Also, this 1-post-a-day-for-10-days rule is killin me.

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