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Simple rice lunch by
Great Stone Face
I had a nice simple lunch today. My wife's cousin sent us a 5-pound
bag of genmai, Japanese short-grain brown rice. I put a cup in my
rice cooker this...
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Hey all by
kilikini
After knowing about this group forever, and all I really enjoy eating is
Asian food, it finally occured to me to subscribe. Yeah, call me stupid.
Some of you...
( 1 2)
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http://boobiesdirect.info/ - Amazing Huge Tits! Must see free
downloads and free pics.
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Sushi trends by
Musashi
Looks like we may be running out of sushi fish sooner
than we think.
"If even a fraction of (China's population) starts eating marine products on
a daily...
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To those who have a hard time losing weight by
XiaoZhen
I mean it, most people have hard time losing weight. While doing so,
we may not be acting in the best interest of our health. Just like
the
Atkins diet or the...
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Good Oyster Sauce by
Steve Wertz[_1_]
I guess you could say I'm an oyster sauce aficionado. My
favorites used to be Lee Kum Kee Premium (not the "Panda" stuff).
and Amoy with Dried Scallop (no...
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Does the Atkins Diet work? by
Addict
Does the Atkins Diet work?
My experiences with the Atkins diet.
http://www.helium.com/tm/145238/always-carnivore-chair-front
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Takeout-style Sesame Noodles by
ian
Hi -
This relates to the thread 'Peanut Sesame Noodles' above, but I was
afraid it might get lost there. The NYT had a nice article today about
the great...
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03-04-2007 04:28 AM
by ian
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No Fuss Salmon Casserole by
Red[_2_]
No Fuss Salmon Casserole
6 to 8 servings
Hit the pantry instead of the high seas for the main in gredient in this
"quickie" that's so rich and thick it...
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Chocolate Recipes On Video by
alexandra fonda
Are you trying to lose weight, but the call of chocolate keeps making
you cheat on your diet? Or maybe you just want to eat healthier for
yourself and your...
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brown bean sauce by
blake murphy
since i just got a used copy 'the people's republic of china
cookbook,' and i know some folks here cook from it, i was wondering if
you have the name of a good...
( 1 2)
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Indian Restaurant Curry by
catherine roberts
Over the years, I've been asked for the recipes of several Indian
dishes which I've prepared in my capacity as a professional. As you
are probably aware, more...
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Preserving Gingeroot? by
Arsenio Oloroso
I read this technique somewhere about preserving gingeroot for an extended
period of time (don't remember where), have followed it, and am wondering if...
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16-03-2007 03:04 PM
by betsy
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Peanut Sesame Noodles by
Steve Wertz[_1_]
I just perfected this recipe - Took me about 3 tries. Forgive the
use of lingune, but they actually work better than chow mein/lo mein
noodles.
Sesame Peanut...
( 1 2)
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Chicken Tonkatsu by
James Silverton
Chicken Tonkatsu (Baked)
This name is not really accurate since strictly, tonkatsu is
made
with pork and katsu means deep fried. Panko bread crumbs are...
( 1 2)
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MSG - China's true dash of flavor? by
ian
Continuing my one-man monitoring of Fuchsia Dunlop's writings, here she
is endorsing, gasp!!, the use of MSG.
China's true dash of flavor
Fuchsia...
( 1 2)
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02-03-2007 02:28 AM
by dsi1
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Intense Orange Chicken by
....@m
I can go into local Szechuan restaurants and get Orange Chicken. The
flavor is INTENSE orange flavor. How do they achieve this?
Well, I called them. From...
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01-03-2007 12:32 PM
by pamjd
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Can raw yamaimo be frozen? by
Jean B.[_1_]
I think I'm going to attempt to make okonomiyaki tomorrow.
I've gathered all sorts of ingredients but am feeling kind-of
chicken, so I may use a kit.... I...
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