mudbug

At the moment I'm interested in the variations of how different members here do things as you noted. Thanks for the advice. I'll take it into consideration if the time is right.

If you were blindfolded and tried kohlrabi, you'd find the texture in raw form is very firm and crunchy, closest to that of a carrot. The flavor is distantly reminiscent of the following: mild turnip, mild radish, celery, parsley, cabbage... Has a definite "crunch factor" when raw that is very satisfying.

Thank you. Precisely why I asked. And the peppercorns, just regular black, white, green and pink mix, correct?

Ben Hong, Thank you for your comments. Keep in mind my questions are in direct response to the recipes in post numbers #34 and #39. Post #34 specifies 3 teaspoons of sesame oil which I at first glance feel is too much for my taste and why I await hzrt8w's response based on the context of the recipe. The recipe in post #39 is adding soy sauce to five cups of water, so you can see that in context, the soy sauce would be greatly diluted and, if the recipe directions followed, much of the liquid cooked down in order to create the sauce which you can see in the photo if you follow the link provided. So you can see why I ask the questions - in order to get some specifics. Don't worry, I'm a firm believer in allowing each ingredient's natural flavor to shine in harmony with the others in balance.

hzrt8w, Yes, I was meaning the recipe details... Thank you. I look forward to trying both yours and Dejah's variations very much. Seasame oil instead of peanut oil? How much af a difference do you think this makes. I find that I'm personally sensitive to the flavor of seasame oil when it's used to finish off soups and vegetables for example... It certainly steers me in the proper direction! Thank you Dejah... a few random questions: Peanut oil to sear the ribs I assume? With three pounds I'm guessing maybe divide the ribs in half and sear each half with 2 T peanut oil. "1/2 tbsp of 4 peppercorn spice" uh.. is this the regular American green, pink, black and white mix or other like five-spice? "enough soya sauce just to balance out the saltiness." Hummm... my guess would be maybe one cup? I'll probably use a tablespoon rice wine vinegar to draw out the minerals and flavor from the bones and a thai chili pepper for a hint of a kick. As well as wait for the outside temps to come down a bit. Heat index was 108 degrees a couple of days ago.... ugh... so trying to avoid using the oven. I can taste the dishes already... will require freshly steamed rice, some stir fried choy and a an ice cold Dr. Pepper.

As Dejah said, sure. Of all places, food is going to be "safe" to eat, the freezer would be it. Flavor, however is a different story and will depend on how the food is stored in and how well sealed it is. For instance, we've found that literally freezing whole fish (freshly caught the same day) in a container of water so that the result is that the fish is literally frozen inside a block of ice is the best way to do it. The fish is completely protected from freezer burn. Because you want to maintain the integrity of the dough of the mooncake, it would be best to avoid rapid defrosting to minimize condensation and moisture. Defrost the mooncakes in the fridge overnight and probably the better part of the next day before eating.

Thanks for the suggestions everyone! Great list!

hzrt8w, Thank you. Could someone please post links to corresponding pics with the proper Chinese characters?

Patiently and eagerly awaiting. Details on exactly what types of ribs would be appreciated. I'm fine with chopping bones with a cleaver if necessary.

As promised earlier in the thread, teepee has posted it here: http://forums.egullet.org/index.php?showtopic=71344

I love abalone. So much so that I've had a can because I can't get fresh in the midwest. Highly prized as mentioned above? Absolutely... the cost is $50 a can, and worth every delectable cent.

Baker Creek Heirloom seeds probably has the largest selection of Asian vegetable seeds in the US right now: http://www.rareseeds.com What are you all growing and harvesting this year?

Slice them thin and then squeeze fresh lemon juice with sprinkle of salt. Deelish. Not too much different than the rice vinegar and salt principle advised above.

May be of interest: Trotters are supposed to provide collagen, especially good for strengthening limbs, joints and ligaments which have loosen during pregnancy. Angelica sinensis Common Names: dong quai, dang gui, tang-kuei Not just for "women" http://www.rain-tree.com/dongquai.htm Exploring Chinese Women's Cultural Beliefs... http://www.haworthpress.com/store/ArticleA...U60DL1&ID=54637 Black Vinegar Trotter http://www.thestar.com.my/kuali/recipes/mum.html#black Pork Nuckles and Ginger Stew It looks like quite a large site with quite a few recipes all based on pat chun sauces. So just ignore the branding (if you can) & look at the recipes. Photos included. Click on "New Babies" at the top. http://www.hsiaonline.com/patchun/index.htm You don't have to be a new mother or even pregnant to enjoy this dish http://food.asia1.com.sg/recipes/mea_20050313_001.shtml Confinement Recipes: ("confinement" - that sounds fun) http://www.momsinmind.com.sg/confinementrecipes.html The Other Side: http://merenwen13.blogspot.com/2005_04_01_...13_archive.html

Chinese name spelled in English: Lao Po Bing (sometimes Lao Po Beng) Common English names: "Concubine's Cakes" or "Wife's Cakes" Really just looking for a recipe for the filling for a friend. A recipe from scratch with fresh ingredients, not preserved ingredients such as candiied melon. Rough Example: Winter melon pureed and reduced. Boil soy milk, puree, add sugar, add Midori and thicken with cornstarch and eggyolk. (Anyone?)

Apicio & Dejah, Thank you for your information. I do mean in a mooncake and not in Lao Po Bing in this case. Here's a new thread for the Lao Po Bing/Lao Po Beng with further details: http://forums.egullet.org/index.php?showtopic=71419

Thank you for the clarification. That helps explain things... when in doubt, always go to the scientific name which is universal around the world. While many of it's medicinal properties are geared towards symptoms females have, it still has properties well suited for males as well.

Thank you... but looking for a more pure recipe from scratch with fresh ingredients, not preserved ingredients such as candiied melon. Example: Winter melon pureed and reduced. Boil soy milk, puree, add sugar, add Midori and thicken with cornstarch and eggyolk. (Anyone?)

Yes. Common English names: "Concubine's Cakes" or "Wife's Cakes" "Lao Po Bing" is actually more common to find regarding spelling winter melon filling (Dong gwa yung) Reports say the filling tends to be much better made in New York than in San Francisco. Really just looking for a recipe for the filling, not with additions such as candied citron, nuts, bean, etc.

This is assuming your user "Board Settings" are set to view signatures by the way.. which I usually have turned "off". Tepee, The Peach Mousse Cake sounds divine.

Here you go: http://www.google.com/search?num=100&hl=en...2+molds&spell=1 Anyone have a recipe for winter melon moon cake? Been looking for a while... TIA Nah... word has it that this place needed some recharging! The more lively discussions the better!

It's not worth it to get upset if someone is ignorant. Maybe I'd have to see this in action. Many people might know exactly what they're eating and simply prefer to eat it that way. Like me, I seek out the black vinegar in order to dip. I never pour soy sauce on anything at the table. If I have to do that, then as far as I'm concerned the dish wasn't seasoned properly to begin with. Why not lean over and ask innocently... "Excuse me... Is that soy sauce or black vinegar?" They might respond... "Black Vinegar! Great stuff!" Who knows, you might make a new friend.

Intriguing. will have to buy some live blue crab and some brown vinegar to try... any recommendations on brands for brown vinegar anyone? Ah... good idea... will have to try this and trillium's cabbage dish... thanks for mentioning these. I also disagree. Not quite sure if you're joking or being serious. I may not know as many traditional customs as I "should" but I certainly have never seen any "man" turn down a good bowl of winter melon soup (assuming I interpreted your words correctly) I'll refer to it by it's botanica/Latin/scientific name of Benincasa hispida.). Medicinally it is used for many things, as are most plants. Food is food. Sustenance is sustenance. If you're a human being, you need food to survive regardless of what gender you are. I'm pretty sure most people on the planet would agree that there is no food reserved specifically for males or females on a global scale. Some traditions are simply ridiculous, many still practiced today (not food related) are downright inhumane, and many were created in times where the logic and proof of science was not present. Traditions may be fun for reminiscing and historical purposes and the stories should not be lost, but let's be realistic. Times have changed and many traditions shoud not be perpetuated as being absolutely necessary. If you have breathing problems after eating doong gwa or other food, it is likely you have your own individual issues unrelated to being male or female. Perhaps you should start a new thread on the topic and post the recipe you use or in what format you're consuming it in... are you eating the diced interior of the melon freshly cut and cooked in soup? Are you eating dried forms of the rind? Candied versions? Are you eating the seeds? How much are you consuming? Do you have issues with foods you eat where you haven't heard stories regarding that food? Too much of anything can kill you or result in severe consequences - including water, the body requires balance. (Water Intoxication: Hyponatremia http://www.google.com/search?hl=en&q=milit...=Google+Search)

Never have been to China. Born in Canada, raised in the US. Can understand some of the language, can't really speak it. Traditional customs such as these I am unaware of. The feet sound pretty good based on the recipe, thanks for the link!

Try it with preserved chili bean curd from an Asian grocer. You won't regret it. Many an American have tried it and asked for the recipe!