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Found 1,120 results

  1. Kouign Aman

    Safety of Chinese Food Imports

    Apparently, the Chinese Gov't has recently rejected several shipments from the US, citing chemical, bacterial and insect contamination. While US investigation into the issues is just getting started, there is some possibility its tit-for-tat politics. One thing that would go far to settle the question is access to the Chinese test results and sampling plans/procedures. Failure to provide that data would strongly suggest the Chinese are more interested in embarrassing the US than in solving the problems claimed. Providing the data would make it much easier to confirm and to prevent future occurences. Chinese refuse shipment of US products as contaminated Apparently the Chinese are also finding problems internally, so the US-issues may also be related to recent increases in testing stringency. Unsafe Chilli (sic) products in China
  2. fido dido

    Chinese food in Italy

    I just came back from Italy and had some really delicious Wenzhou cuisine while in Florence and Rome. Has anyone had similar experiences? Has anyone eaten a meal in a Chinese home in Italy, too? Have you noticed any interesting combinations of cuisines?
  3. Due to some annoying circumstances, my Thanksgiving this year will be just myself and one of my cousins. He read my mind and asked for Sichuan turkey - I guess I'll just adapt a chicken recipe. Any other suggestions? Dry fried beans with dried cranberries perhaps?
  4. My girlfriend Larisa and I are planning on moving to Shanghai in the summer of 2010. I will be visiting for two weeks 20 September - 3 October (just a few days away!) to get a feel for the city and get a start on deciding where to live. Larisa will be teaching English. The program she's going to apply for doesn't start accepting applications until February but we think it's likely that she'll be assigned to Shanghai High School which is in Xuhui (Google Map). I work from home so I don't commute anywhere. Having been working from home for the last five years in Austin I find that the various shops and markets I go to are my "commute". For example, I go grocery shopping about three times a week. So I would like to find a place that's near Xuhui and near good shops. I was born in Shanghai and moved to America when I was six but have been back twice, once in 2002 and again in 2006, each time for about a month, so I have a bit of a feel for the city already. My impression is that there are neighborhood markets in just about every neighborhood, so I'll be able to get a lot of my groceries this way. The places I want to seek out are specialty Western shops. I've been to Carrefour in 2006 and thought their selection good but not as expansive as I'm used to. Which shops do you recommend for: Liquor - Not just the big names like Hennessy and Bacardi but smaller producers like Flor de Cana rum, Rittenhouse rye, St. Germain liqueur. Beer - Belgian ales. If I can get Carolus I'll be happy. If not, at least Maredsous. Wine - I'm not as passionate about wine as I am about liquor and beer but would like a good selection of old world wines. Charcuterie - Especially imported Italian and Spanish cured meats. House-made charcuterie would be great too. Cheese - Imported European cheeses. Is fresh milk cheese legal here, unlike the US? To a lesser extent, living close to good bars and restaurants would be nice, too, but I don't think I'll be going to those as often as I would shops, as I prefer to cook at home. We can keep the restaurant recommendations in their own thread.
  5. Big Bunny

    Scallop Sauce

    The other day I came across a bottled sauce made with scallops at my local Chinese grocery. Is this used like oyster sauce? I haven't opened the bottle yet, but it looks good. BB
  6. I want to make lo mein as a side dish tonight, but with homemade noodles. Using regular wheat flour is there a difference to make Chinese style? No eggs I assume?
  7. Has anyone tried cooking joong in a pressure cooker? They usually take around an hour boiling away which is a pain, was wondering whether putting them in a pressure cooker for say 15 minutes would do the trick just as well. Also, can you make chinese soups in a pressure cooker?
  8. (Edit: This thread is a split of several posts from the thread on Jean-Georges Vongerichten's new Chinese restaurant, "66," in New York City) ----------------------------------------- I'll tell you what I'm hearing, and I bet this is true: you're all talking about technique. That's clearly an area in which Jean-Georges Vongerichten is going to have to play catch-up. I think he can get there -- the guy can do anything -- but that's where he's weak. But here's where he is totally going to kick the ass of every Chinese restaurant America has ever seen: he's going to have the best product. The reality is that most Chinese restaurants -- even the very high-end ones -- get crap-ass product when you judge it by the standards of top-tier haute-cuisine restaurants. I mean, when is the last time you had an excellent piece of beef in a Chinese restaurant? Never, if I may be so bold as to answer for you. It just doesn't happen under any normal set of circumstances. But if Jean-Georges Vongerichten is buying beef, he's going to get it from a serious supplier and it's going to be steakhouse-quality. This is where he's going to be the market leader: ingredients. Now let's see if he can get his kitchen up to speed on cooking those ingredients. If he succeeds at that, will anybody be able to touch him? I don't think so; not until the whole Chinese restaurant community moves into a new era in order to catch up.
  9. Has anyone tried the pickle recipe in Land of Plenty. I made it a few days ago (using only carrots), but the carrots came out waaaaaaaay too salty for my tastes. I guess I will halve the salt and try again. Are there any other chinese or simply asian pickling recipes I should know about?
  10. browniebaker

    Chinese Coconut Squares

    Chinese Coconut Squares Serves 8 as Dessert. Here's the recipe for the fluffy, snow-white, coconut-flavored gelatin squares served at Chinese dim sum. 2 tablespoons powdered gelatin 1-3/8 cups boiling water 1 5-ounce can evaporated milk 1 cup sugar 1 teaspoon coconut extract 2 egg whites Lightly oil shallow one-quart square dish. Dissolve gelatin in boiling water. Stir in evaporated milk, sugar, and coconut extract. Cool to room temperature. In separate bowl, whip egg whites until it is fluffy and holds stiff peaks. Place bowl of gelatin mixture in a larger bowl filled with ice. As gelatin begins to chill and firm up over ice, fold egg whites in. Spread into prepared dish. Refrigerate until set. Cut into squares. Serve cold. N.B.: To avoid the risk of salmonella in raw egg whites, one may substitute the appropriate amount of pasteurized egg whites, or egg whites reconstituted from a powder. Keywords: Dessert, Pudding, Chinese, Easy ( RG962 )
  11. Anna N

    Chinese Hot & Sour Soup

    Chinese Hot & Sour Soup Recipe courtesy =Mark 6 c chicken stock 1/4 lb julienned lean pork or chicken 2 T garlic & red chile paste 2 T soy sauce 3/4 tsp ground white pepper 4 eggs, beaten 5 T cornstarch 1 c sliced shittake mushrooms 1 can peeled straw mushrooms 1 c can sliced bamboo shoots 1 can baby corn ears 1 cake soft tofu, sliced into 1/4 inch cubes 1/4 c white vinegar 1 tsp sesame oil 1 can sliced water chestnuts finely chopped scallions for garnish 1/4 c dried black fungus (cloud ears), soaked in water for one hour, drained and sliced. Preparation: 1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes. 2. add pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min 3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil. 4. serve with a garnish of chopped scallions. The pepper, vinegar and chile paste can be varied to taste. Keywords: Chinese, Easy, Soup ( RG117 )
  12. Doodad

    tofu dumpling

    Can someone tell me how to make tofu dumplings like the sister in Eat Drink Man Woman was making? I can't find anything here or online. Or were they made up for the movie?
  13. I was wondering if the fine folks here would mind sharing a recipe for chung, or rice dumplings. The picture below is of one from a kind lady who runs a food cart near Yale New Haven Hospital and medical school. It is in a lotus leaf that she carefully removes before serving. It is filled with vegetarian meat and mushrooms. The rice appears to be glutinous brown rice and peanuts. Any advice would be appreciated. The rest of the food here is a basil tofu, pak choy, cabbage, and some vegetable pickles. Dan
  14. SteveW

    Chinese truffles

    Only in recent years, I've heard about Chinese truffles. Are they worth getting for the price(much much cheaper than Italian or French truffles)? What should I use it for? -Steve
  15. Thanks to Irwin's(wesza) brilliant insider information, light is beginning to shed on the 'old school' Chinese BBQ rib mystery. I don't know about everyone else, but I've been looking for this recipe for many years. Although I could have tacked this onto the previous thread, I believe that the occasion is momentous enough to merit a new topic. I made spare ribs!!! They were ridden with flaws (dry, stringy, weak tasting) but the taste, that taste of my childhood, was there. Barely there, but there, none the less. OH BOY THIS IS EXCITING STUFF! And now that the celebration has died down... I've got questions. 1. Duck sauce is apricot and sugar, and the less expensive peaches. Since Duck Sauce has been around for ages wouldn't it make sense that it might at some point have replaced the apricot puree? 2. How hot is the Chinese roasting oven that spare ribs hang in? 3. Are the ribs basted as they roast? 4. How long are they marinated for? 5. Might they be boiled before roasting? 6. Ratio of apricot jam to soy sauce? (I used 1:1 but found it too salty, not enough fruit notes) 7. Final char occurs on a grill? What kind of grill? 8. Length of final char My recipe is only in it's preliminary stages, but for those interested, here's what I have so far 16 parts apricot jam, strained (may try duck sauce) 8 parts soy sauce 1 part grated ginger (not sure about ginger - may try without) Red Food Coloring until dark red Marinate in this overnight, remove, bring marinade to a boil, set aside. Bake ribs for about 6 hours in a 225 degree oven, basting with liquid (watered down marinade?), then glazing heavily and finishing for 5 minutes/side on a searing hot grill.
  16. Andrew Fenton

    Pork-flavored stamps

    This is why China is the greatest nation in the world: Stamps released in China to celebrate the Year of the Pig taste like sweet-and-sour pork. That is *so* much better than those Skinny Elvis stamps that tasted like... er, never mind. Edit: you can use one to mail one of these edible postcards made out of squid!
  17. ulterior epicure

    Chinese in Kansas City

    Inspired by my recent trip to China, I'm starting this thread to keep the food comin'. Now, I know I won't find anything like I had in China here in the Midwest, but I'll bet I can come pretty close. Would love to hear from all you adventurous eaters out there! I'll get the party started with China Tom's. The following is cut-and-pasted from my latest blog entry. The Tengs, friends of mine, own a small private farm in Richmond, Missouri. Tom's entire 25 acres is dedicated to Asian pears. He has about four or five different varieties. Tonight, we went to his restaurant, China Tom's, and got to try some of them. His wife brought out a platter with two different kinds - an Asian pear (a.k.a "Korean pears" or "Yali pears") which grows all throughout Eastern Asia and an American varietal, with a darker and thicker skin. The Asian varietal is crisper and more juicy. The skin color ranges from a pale yellow to a butter yellow. The flavor starts off with a little tartness but is quickly chased away by intense sweetness. The American variatal, not surprisingly is pure sweetness from start to finish - geared toward our saccharine-cravin' palates. The American varietal is more dense, less crisp, and a tougher chew - in part because of the slightly thicker and more brownish skin. Of course, though tempted, man does not live on pears alone. We ordered food - a very simple meal, but satisfying nonetheless. A successful farmer, Mr. Teng is also a worthy chef. Tonight he prepared one of my favorite dishes at his restaurant - huang gua tsao la pi (or huang gua tsao liang fun) - cucumber with mung bean noodle salad. The dressing is very spicy and garlicky - basically a mix of vinegar, garlick, a bit of salt and sugar, a few drops of rice wine, red chile flakes and chopped cilantro. Wow, is it good. The mung bean noodles (liang fun, or la pi - which literally translates to "pulled skin) are transluscent, broad and thin sheets of pasta - somewhat like spring roll wrappers or a large sheet of thick gelatin. Mr. Teng prefers using Korean mung bean broad noodles because they are sturdier and have a nice chew. To make this dish, Mr. Teng first immerses the noodle sheets in boiling water. As soon as they are softened, he immediately cuts them into pieces. If you wait until the noodles go cold, they'll curl up and become difficut to cut. Working quickly, he tosses in sliced cucumbers (English or Asian) and mixes it with the dressing. What results is a garlicky and spicy noodle salad. Yum. We also had a plate of stir-fried flounder slices ($10.95). The silver dollar-sized pieces of fish had been cooked with fermented soybeans (do ce), snow peas, cucumbers, and carrots. I dare any American chef to produce a plate of sliced fish as exquisitely tender and soft as Mr. Teng's. A plate of chopped and stir-fried you tsai (a Chinese mustard green) ($7.50) and a big bowl of rice vermicelli (mi fun) and pickled greens (shien tsai) soup rounded out the meal. If you're ever in the area, check out China Tom's. Order from the "Special Authentic Chinese Menu" for some more traditional food. Of course, if you want my favorite dish, huang gua tsao la pi, you might want to call ahead to make sure they can prepare it for you. To see all of the dishes from my meal, visit my flickr account. China Tom's Chef-Owner Tom Teng 2816 West 47th Avenue Kansas City, Kansas 66103 913.432.1597 If you're interested in what other Chinese restaurants I'd recommend, check out this posting on my blog. Cheers. u.e.
  18. I've taken comments from another topics and split them. Here are the ones related to dim sum: Diane (LuckyGirl) on April 7th said: Julot on April 9th added: Tricotin, avenue de Choisy. Best dim sum in Paris, huge room, always packed. Always open for Sunday brunch so I suppose on Easter Sunday as well.
  19. peony

    Lotus paste Bao

    This is the first time I made bao. I am happy with this recipe as the skin is soft and chewy. However, my bao pleating needs a lot of improvement and pratice. Anyone can tell me how to make the pleats in bao properly ? very ugly pleatings of bao
  20. annachan

    Dried Stockfish

    I've been wanting to make wonton broth like the ones back in Hong Kong. I found some dried stockfish (Dà dì yú - 大地魚), which is what is used in stock if I remember correctly. However, in one of the sealed bag, there was a black, fuzzy caterpillar like bug crawling inside. That freaked me out a little and I just didn't want to get any from that brand, which was the only one available. So, I am thinking maybe I can make my own dried fish. I believe it is flounder I need to start with. I was thinking of just getting one fresh, clean it and then stick it in the dehydrator. Anyone tried that before? Also, in the bag that I didn't purchase, were quite a few star anise. Not sure what they were doing there. Perhaps store together to give the fish flavor. Anyone know?
  21. BarbaraY

    Gai Lan Question

    I bought a bunch of this at the Farmers Market. Last night I prepared it in a stir-fry with pork made in the usual manner. Stir-fried marinated pork shreds with garlic and set aside. Then stir-fried the Gai Lan, added a splash of water and covered it to steam. When I uncovered it, it didn't look like it was done so I tried a bite and couldn't even bite through it. Continued to steam it with a little more water for a good 5-7 minutes. The tips were getting tender so I returned the meat to the pan, added the sauce (chicken stock, soy sauce, wine, oyster sauce, and chile-garlic paste.) It was very tasty but the vegetable was only edible on the tips. Has anyone had this problem or did I just get a bad bunch?
  22. We headed to an old stalwart (BBQ King) last night, as it is around the corner from out hotel. It has had a few coats of paint since we were last there, and seemed to be quite empty. The duck was OK but nothing like we remember, and it is now very expensive for what it is. The question: where do we go in Sydney (pref CBD) for good chinese roast meats? Where is the new BBQ King?
  23. Is Taiwanese Chinese food different in some subtle way from mainland Chinese food. Would there be a reason why mainland Chinese diners would be attracted towards a restaurant that serves Taiwanese Chinese food? Thank you all for your insight.
  24. I know your latest book will deal with how to make well known dishes, but are there a few most important tips you could share on how to best make Chinese food at home?
  25. Richard Kilgore

    Seasoning Chinese Yixing Teapots

    I have read and been told about several methods for seasoning a Chinese Yixing teapot. All assume you are going to use only one type of tea for the pot. One suggests boiling it in a pot with used tea leaves of the type you plan to use in the pot, then letting it soak for a few hours. Another suggests steeping new tea leaves in it for three hours. A third method, told to me by a Chinese aquaintance, who says it is used by tea professionals in China, is to steep new leaves in it and then leave it in a cool spot for three days. I have tried a modification of these that worked okay, but not as well as I expect that the three day soak would producce. What method do you use? Any of these or something different?