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I don't think it is (though it certainly could be cultivated here). But that's not really the point. What's being banned is the importation of the harvested, dried buds, which travel from importer to retailer to end user to the wok. Where's the mechanism for infecting live citrus stock, of which we have plenty in California? Time to bombard the Citrus Lobby, and F whateveritis A, with letters?

I don't think it is (though it certainly could be cultivated here). But that's not really the point. What's being banned is the importation of the harvested, dried buds, which travel from importer to retailer to end user to the wok. Where's the mechanism for infecting live citrus stock, of which we have plenty in California?

Dinner for the guest will be stir fried spaghetti (I have some fresh, not dried spaghetti that should be good) with stir fried chicken (strips of breast). Maybe some ginger, garlic, lime zest and lemon grass into the oil in the wok, with a few pinches of Chinese 5 spices. Stir fry the cooked pasta until coated, add in some soy sauce and Nam Pla. Keep warm. More oil into the wok. Add lots of ginger. Stir fry the chicken. Generous amount of coriander over the pasta topped by the chicken. Hmmm...this is sounding sort of Thai-ish. I am very, very weak on oriental cooking and just have no idea of the flavour balance of Thai food. Maybe less of the orient. I dunno. Maybe I'll just make it up as I go along. I really do not agonize lengthily about every dish I make. But this is, after all, a blog and I am honour bound to share my thoughts. The above thought process would normally occupy only a few seconds in real time. In any event, something will be cobbled together and duly reported upon.

My poor kids. They are going to grow up with a distorted view of Chinese cuisine. Because I take any protein leftover, steam some snow peas and carrots, add it all to a hot wok with some aromatics, then thicken with soy and cornstarch/chicken broth slurry, a package of success rice...Mom's special stir fry! I never actually realized how much leftovers I have until my mastiff died this past summer...she had been making a dent in the extra food! It's still hard to throw out the fat trimmed from a sirloin...I think of her every time. Great thread, Rachel..I suspect there is going to be some very interesting and inspiring replies..though I must admit I don't know waht a boggle is.

Anyone crazy about "soup dumplings"? A special "soup dumpling(bun)" event will be held at Yuan Garden by Ding Tai Fong(means wok bountiful) a famed Taiwanese soup dumpling resturant. Date : 03/03~03/07& 03/11~03/14 Location: Yuan Garden at Sheraton LaGuardia East, Flushing (718)460-6666 ext. 3025 Famed dishes: crabmeat soup dumpling,soup dumpling, steam veg. dumpling, stickyrice dumpling,clear chicken broth, clear beef soup, steam buns(meat,veg., sesame, red bean paste) Warning: I had been this event last year and year before, very disappointed. They sold out almost everything within 2 hours. Not only quality of food were poor but also very pricing. If you really crazy about soup dumplings and really really want to try it , please try to book a early hour reservation. I will pass this year. Achai(a person who brought 50 steam pork and veg. buns back to NYC form Ding Tai Fong L.A. branch and finished they in a week) **Some people say L.A. branch actually is not genuine, but it's good enough for me.

Thanks for the info, June. Unfortunately, it sounds like California Wok might actually be healthy (at least relatively speaking). Then I might feel some pressure to go. However, even the positive reviews make it sound extremely bland: basically a lot of steamed and / or barely wokked standard meat and vegetables with tiny amounts of teriyaki-like sauce.

There are a bunch of California Wok's in CA. Unfortunately, I cannot recall ever having been to one, but it seems like the type of place that one could go to for lunch and not really think about it. I've been to plenty of cheap and cheerful Chinese joints to get a healthy veggie filled lunch. In my area, I usually go to Chin Chin or Panda Express. I know, not haute cuisine, but a girl's gotta eat and run sometimes! Here's one review. What someone said about one California Wok --edit-- A way long testimonial --/edit-- Hmm, several very positive testimonials.

Got a thick and glossy brocure in my mail today advertising the Grand Opening of California Wok's first Hawai`i location int he Ala Moana Center. It informs me that: etc. The menu looks pretty standard Chinese-American (Beef with Broccoli, Beef Szechwan Style, etc.) And while the prices look very cheap, and I'm all for low fat, the whole place just comes across as too generic - and not just because it's a chain. On the other hand, it trumpets the fact that Zagat has rated it the best "to-go" Chinese. . . So what's the real deal California denizens? Is it worth trying after all?

SK, If it is all the same chain and not just the sharing the name somehow, it's edible but not noteworthy, IMHO. If I have their history correct, the founders of California Wok also own Chung King in West LA which gets props from people, but is no great revelation either, IMHO.

And I did, too. "Use one." But sadly, not for cooking. You see, in my travels, I have primarily lived in homes with electric stoves. And I didn't want to set a comal directly on the burners. So my plan was to get one of those rings that they sell in Asian stores -- to use with a wok. One thing and another, and I never got around to it, so never actually cooked in the comal. It was just easier to grab my cast-iron skillet. But I did "use" the comal. It looked just great in the middle of my dining room table, holding fruit.

I've noticed an African restaurant while driving through Ville St. Pierre. It's on the left going up towards Montreal West. Looks just grungy enough to be authentic Anyone know anything about it... I keep meaning to stop by. Oh, and the bread mentioned above is Injera - a traditional Ethiopian sour (naturally yeasted) flatbread, made from teff flour. It gets that spongy effect from being yeasted, being very wet (a batter actually, poured like crepes), only cooked on one side, and traditionally in a large wok-like pan, covered so it steams a bit. I actually just tried making it a few weeks ago, but since I couldn't find teff, I cheated and used partially sifted whole wheat. Here are some photos: http://www.AdventuresInBaking.com/pss/ Paul --------------------- http://www.PaulsFinest.com

I don't know if anyone here grew up in a pre-revolution village in China. But, one of my favourite food memories was coming home to lunch from school and seeing my mother dig a small crock out of the ashes of the wok lu (stove). That crock held a treasure that I have not enjoyed since those times - thick jook with salt fish and a bit of ginger slowed cooked in the embers of the stove for 3 hours. We called it "doh fut jook" or stove cavity jook. I miss my Mother.

Day 5 Morning Session Demo So final day today and the demo was on the following:) 1.Ballotine of salmon 2.Tournedo beef with madeira jus, sauteed veg and pommes Anna 3.Rhubarb and vanilla parfait with rhubarb sauce and champagne sabayon. So first of was the ballotine of salmon. As salmon is a big fish and the demo was for a small audience the lecturer substituted the salmon for trout. We got two patted down fillets of trout and placed them top to tail and trimmed off the fat and cut it so that they were both the same shape. We then saesoned it with salt , pepper and a little cayenne. Lay out a 3-4 sheets of overlapping sheets of cling film long enough to place the fillet in the middle and wrap it up several times so that it is airtight. Spread a layer of chopped herbs (chervil, parsley, dill, tarragon, etc) into the middle length of cling film and place the first fillet down. Then place a sheet of gelatin along the length of the fillet and then place the other fillet on top of this. Coat the whole of the salmon in herbs and then wrap in cling film and roll the fillets into a ballotine(sauasgae) making sure it is tightly wrapped and teh ends are tied and sealed. Then weight the ballotine for poaching. The whole ballotine is poached in a water bath and the cooking time is 3 minutes for every 450g at 65 C. This is a vey precise cooking time after the cooking time you can allow the ballotine to cool in the water bath for no more then 1 hour. that the ballotine out of the wter bath and chill in fridge overnight. The ballotine is sliced up into pieces and served with a drizzle of lemon oil, creme fraiche, a pinch of sea salt and salmon roe. quite pretty right? it tasted quite delicate and subtle with an aromatic undertone it was nice but not nice enough for me to consider making it. Next was the beef. They started by making the madeira jus. This was made from whole chicken legs, shallots, garlic, thyme, bay leaf, mushrooms. Degalzing with sherry vinegar and cognac. Then add 425ml of madeira, chicken stock and water skimming off the scum when required. Simmer for 20 minutes then strain through muslin and then reduce. We blanched an refreshed a load of baby veg and reheated them in a wok with a big knob of butter, alternatively could just blast it in a microwave. Next we caremelised some shallots in butter and soft brown sugar. The final vegetable was a variation of pommes anna. Using a cookie cutter we cut out a big circular piece of potato then thinly sliced it using a mandolin and arranged the circle piece in a pastry circle and brushed with melted butter. We repeated with a second layer. We then enveloped the potato arrangment in greae proof paper and bake them in a hot oven for 12 minutes. After doing this the pommes anna has cooked trough and all we have to do is just fry them off to give it some colour. And then the beef was browned off and finsihed in an oven and served. this was yummy, the jus was very good and very quick compared to the 4 hours it took to make the lamb one. and finally the rhubarb and vanilla parfait i don't like rhurbarb much so i will only write about the vanilla parfait which was deep sweet and very creamy. The rhubarb part was actually a sorbet i would probably replace the rhubarb with strawberry or more likely raspberry sorbet. Whisk up 2 egg yolks with 2T of caster sugar and the seeds from a quarter of a vanilla pod. Then whisk up 2 egg whites into stiff peaks and slowly incorparte 1/4 cup of caster sugar then whisk 1cup fo double cream until it holds it shape but not stiff. Then add the egg yolks to the cream and whisk. Then fold in the egg whites. stick into a container and freeze. The champagne sabayon was 4 T champagne , 6 egg yols 1/2 cup sugar, 1 cup double cream whisked up in a bowl set above simmering water. and the final touch was a little sugar work by making a caramel and then using a fork make little strands of sugar that was then shapped into nests, curls and star shapes. and that was the last demo as we left we collectd our attendance certificates a break for now will write about the last practical session later ciao.

Butter butter butter butter butter butter butter butter I currently have 3 types in my freezer: Plugra, President (from Normandy), and regular unsalted from Trader Joe's. Oh, did I mention I like butter? Actually, it's because I do a lot of baking (gearing up for pastry school in the fall). I would only admit this here because you folks are probably the ones who could comprehend it, but I like it when my hands smell like butter (sometimes even after washing). I mostly use olive oil for other stuff, peanut oil for wok cooking, safflower oil for "neutral" oil needs, EVOO for salads or garlic bread. Edited to fix typo

Stir your sauces before adding to the wok. If there is cornstarch in the sauce, it will have settled, but so will other heavier flavorings like hoisin, brown bean sauce, etc. Also, don't dump the whole sauce on top of the things in the wok. You have them nice and hot, so don't cool them off with the sauce ----- rather pour the sauce around the sides of the wok so that it will warm up as it flows down ----then mix in.

Mixers. Well, by default it looks like the KitchenAid artisan mixer is the defacto standard. I own and extra bowl which is highly recommended. I bought the attachments for meat grinding (never use) and the plastic cover for keeping flour and stuff from spraying out of the bowl (never use). Dishwashers. We own a Bosch dishwasher that is incredibly quiet. However, if yo buy a Bosch, be sure to get the extended warranty. We have had two breakdowns that would have cost a LOT of money if we hadn't had the warranty. Stoves: Due to space limitation, we own a Jenn Air that sucks the smoke and fumes down draft to the floor. Basically, the Jenn Air doesn't work as far as venting odors is concerned. Anything higher than a sauce pan, won't have its vapors sucked in, plus, the suction pulls heat away from the burners, so that everything takes longer to cook. The grill attachment that comes with it is junk, doesn't work. The oven is superb, both conventional and convection are precise and trouble free. So if you are buying a Jenn Air so you can grill meat inside the house, or control odors, forget it. If you are buying to have a great oven, this is a very good stove. Also the venting action works perfectly for the oven, just not the stove tops. I have gone back to cooking my smelly foods outside on my propane burner with my wok, when I don't want the house to smell up. Vacu-Vin. The company that makes the wine corks also makes containers for storing food, that you can remove air from. I couldn't find any locally and ended up buying a large supply directly from the company. I use my flat containers and my cylindrical containers weekly for storing everything.

I usually brown any meat that goes into braised/stewed dishes first...adds nice flavour and a bit of "browning". I do this when I made a large casserol of black bean garlic spareribs. Once the ribs are browned, I drain off the excess fat. The smashed garlic and ginger is cooked first, then add the black beans before returning the ribs to the pot. To this, I add pork stock to cover, and some black beans that I previously blended with some water. This really adds to the flavour and colour without adding soya sauce. I boil this mixture for about 20 minutes, then thicken with a half cornstarch and half flour slurry. This prevents the sauce from breaking down when you do the next step. The whole lot is poured into a cast iron casserol dish. Put the lid on, into the oven at 350F for an hour. When ready, the meat is full of flavour, tender and ready to put over large mounds of fluffy rice...LOTS of rice! I agree with Ben about the hot wok/cold oil method. This is especially true if you rinse your wok between ingredients. This ensures there is no moisture left on your wok...so no surprise splatters when you add the oil. Mom said that if you salt your oil before the ingredients, this will also prevent splatters, especially if you are adding freshly washed and drained vegetables.

Rachel, Jhlurie and I went back to Mo' Pho' tonight. The place was pretty busy, and the kitchen was putting out great food, despite some gas feed problems this evening with the wok burner. Evening crowd at around 9:30PM on Saturday Summer Roll Shrimp Spicy Seafood Noodle Soup with Shrimp and Crab (Vietnamese Bouillabase) Cellophane Noodles with Lemongrass Fish

Here's a Tamilian version...enjoy. Ammini, great to meet you. Hope to chat soon. Great website by the way. Pigeon Pea Fritters Aamai Vadaas About 18 fritters (6 servings) 1 cup dried split and hulled pigeon peas (toovar dal) or yellow split peas (chana dal), sorted and rinsed 1 tablespoon dried yellow split peas (chana dal), sorted and rinsed 3 cups warm water 2 or 3 dried red Thai, serrano or cayenne chilies 2 or 3 fresh Thai, serrano or cayenne chilies 1 tablespoon coarsely chopped gingerroot 10 to 12 fresh karhi leaves, coarsely chopped (2 tablespoons), or 2 tablespoons chopped fresh cilantro 1 teaspoon salt 1/2 teaspoon asafetida (hing) or garlic powder Vegetable oil for deep-frying 1. Place pigeon peas, yellow split peas, water and dried and fresh chilies in medium bowl. Soak at room temperature at least 2 hours or overnight. 2. Drain peas and chilies. Place peas, chilies and gingerroot in food processor. Cover and process until smooth. Place pea mixture in medium bowl; stir in karhi leaves, salt and asafetida. 3. Heat oil (2 to 3 inches deep) in wok or 5-quart saucepan over medium-high heat until thermometer inserted in oil reads 350º. 4. Shape batter into 1/2-inch-thick patties. Gently drop into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels. 5. Serve fritters by themselves or with Yogurt with Stewed Tomatoes (page 00). 3 Fritters: Calories 175 (Calories from Fat 125); Fat 14g (Saturated 2g); Cholesterol 0mg; Sodium 410mg; Carbohydrate 12g (Dietary Fiber 4g); Protein 4g %Daily Value: Vitamin A 44%; Vitamin C 24%; Calcium 0%; Iron 6% Diet Exchanges: 3 Vegetable, 2 Fat Yogurt with Stewed Tomatoes Pachadi 8 servings . 1 cup plain yogurt 1/4 cup water 1 tablespoon vegetable oil 1 teaspoon black or yellow mustard seed 1/8 teaspoon asafetida (hing) 1 medium tomato, finely chopped (3/4 cup) 1 or 2 fresh Thai, serrano or cayenne chilies, finely chopped 1 tablespoon finely chopped fresh cilantro 1/2 teaspoon salt 1. Beat yogurt and water in medium bowl, using wire whisk, until well blended; set aside. 2. Heat oil in 6-inch skillet over medium-high heat. Add mustard seed. Once seed begins to pop, cover skillet and wait until popping stops. 3. Add remaining ingredients. Cook 2 to 3 minutes, stirring occasionally, until tomato is softened. 4. Fold tomato mixture into yogurt. Serve immediately or chill. Cover and refrigerate any remaining yogurt mixture up to 2 days. 1/4 Cup : Calories 40 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 170mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 2g %Daily Value: Vitamin A 2%; Vitamin C 2%; Calcium 6%; Iron 0% Diet Exchanges: 1/2 Vegetable, 1/2 Fat

My Mom's recipe for bao has been posted in the China and Chinese cuisine thread, in the RESTAURANT, CUISINE AND TRAVEL FORUM. For ma pao tofu, I cut medium firm tofu into cubes, put them into a colander and let them drain. While waiting for the cubes to drain, I brown ground pork (or any ground meat, or no meat at all), diced onions and any fresh hot peppers I may have on hand. Seasoning is held off until the dish is finished cooking. I brown the tofu cubes in about 1/2 cup of oil, drain off the oil, and add the meat and onions back into the wok. Instead of using mashed black beans, etc, I use LEE KUM KEE chili bean sauce (Toban Djan). This works really well. I usually add about 3 tbsp....adjust according to your tolerance. If you like lots of sauce, add some stock or water and thicken slightly with cornstarch slurry. I may season at this time, if I think it needs salt. Just before plating, I add chopped fresh mint, and some whole leaves on top. Mint and heat seems to go well together, in my opinion. My daughter China-Li thinks I am obsessed with mint, basil, cilantro and rosemary . . . I also like to put wilted lettuce, iceberg or romaine under the tofu, whether it's ma pao or tofu in oyster sauce.

Check out this Thermador cooktop which is what I would get today instead of the cooktop I do have. I like the star burners much better than the ring shape. This has enough output to cook with a wok. I have a separate wok burner which I rarely use because it throws out too much heat for me.

You might try Caius ( 6 rue d'armaillé 17° 0142271920) . Opened since december it gets very good press. I ate there once after several friends told me to and I had a more than very good meal, in about 2 hours. It's classic recipes but with a very interesting modern touch (quite amazing boletus carpaccio / charolais beef cooked in a wok the morrocan way) short but great wines list.

Ah, the vegetable conundrum, as much determined by lack of oven and stove-top space as a desire for flavour, texture and perhaps something slightly off the beaten track. But the conundrum is heightened by the fact that families are creatures of habit, and just as Arne has mentioned, if someone forgets the Old Ports and Pots o' Gold, there might be tears. Trial and error suggests that one solution is to make all the traditional favourites (mashed spuds--actually butter bound by miniscule amounts of potato, wine-rich gravy, roasted squash with maple syrup etc.), then add a couple of options. For instance, I have to make peas for my Dad, who insists on them. Fortunately we've weaned him off Royal City No. 2's by substituting frozen peas from the micro-wave refreshed with a little mint from the garden. They're bright, green and popular. As, at 88, is he. Second, when the turkey is taken out to rest, turn the heat up to 400, replace the missing rack and place a bain marie of individual (ramekin) squash/nutmeg/sage souffles (or puddings). They'll be done by the time you've finished the gravy and have begun the carving. Or simply roast some spaghtti squash in their half-shells, add some butter, pepper and nutmeg, and scoop. Third, the peoples' choice. Scrub some young carrots, leaving the top inch of green stem on. Dry thoroughly. Place on a cookie sheet with slices of fennel interspersed. Oil them and roast for 20 minutes at 400, spinning them once. Sprinkle with good salt after arranging on a platter. Quality crunch in a sea of gummable food. And here's a piquant alternative if you're serving pheasant, duck or leg of lamb instead of turkey. Slice Japanese eggplants in half and take a small slice off the bottom so they balance in a casserole or on a baking sheet. In a bowl, muddle anchovies, diced garlic, salt, a little lemon juice, capers and oil to make a paste. Coat the cut side of the eggplant and roast for 20 minutes at 400. This will get your guests' attention. Back to pals of the bird. Roasted beets are good. Roasted onions are good. A mess of roasted root vegetables with fresh herbs is good. Wok-fried Brussels sprouts are great--and, bonus, the frying sharply reduces flatulence hazards. Succotash is good. And boiled, scallion-laced dumplings are most excellent gravy soppers. But the greatest of them all is what comes first. It's a way to ease hunger pangs in the hour after people arrive without filling them up: A teacup of lobster bisque or strained bouillabaise. That's it and nothing else. Pair with generous glasses of chilled Tio Pepe. Both are a diabolic foreplay that induce the kind of hunger that only you can so amply serve. Good luck, Jamie

That's exactly what I was thinking. Imagine if you could just fire up your chimney starter, head inside to do your prep, heat up the wok to a blistering levels, bring out your tray of prep, wok away. Added benefit: wok smells/fumes kept outdoors. I wonder if you could rig a galvanized bucket to do the job, if you could cut out the bottom and add some vent holes and something to hold the coals. The flared top might hold the wok securely. I'm filing my patent now. michael

Grueldelux, that is a fantastic idea. I used to have a real wok buy my gas stove was too much of a pansy to do any real cooking. Way to think outside of the kitchen. (In my experience more people have a chimney than a butane burner for frying turkeys and fish boils.)