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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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18 |
123 |
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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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96 |
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0 |
83 |
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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 04:04 PM
by betsy
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9 |
122 |
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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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23 |
142 |
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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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22 |
148 |
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5 |
101 |
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0 |
86 |
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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 03:28 AM
by dsi1
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23 |
132 |
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3 |
71 |
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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 01:32 PM
by pamjd
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4 |
91 |
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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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6 |
101 |
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Saba Misozuke by
Robert T Giles
The local Marukai has Saba Misozuke in its fish section. Looks like a
saba fillet liberally basted is a yellowish miso paste. Does anybody
know the proper...
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2 |
92 |
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2 |
101 |
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26-02-2007 04:50 AM
by Quaid
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95 |
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shrimp/lobster sauce recipe by
Joel
Yes, I know, there are plenty of recipes available out there BUT I wanted to
see some of YOUR recipe/versions of this dish. Thanks
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25-02-2007 12:00 PM
by Joel
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83 |
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21-02-2007 03:47 PM
by tim
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98 |
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How about your feeling? by
PeTer
We love mcdonalds???
http://video.google.com/videoplay?docid=3685490623677483730&hl=en
www.feelchinese.com speak in chinese
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21-02-2007 03:39 PM
by PeTer
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84 |
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94 |
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90 |
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General Tso's Chicken by
ian
The NYT has an adaptation from Fuchsia Dunlop's new book on Hunan
cooking, Revolutionary Chinese Cookbook, about General Tso's chicken:
See...
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10 |
77 |
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Foodcasting by
Mike[_22_]
Hi people,
You like food, you like cooking, you like eating then footcast with us.
My collegue and me have created a web site where you can upload your
food...
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0 |
86 |
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using fish sauce for part of soy by
blake murphy
just to change some things up in a few recipes, i was thinking of
substituting fish sauce (what i have is squid brand) for some of the
soy sauce in some...
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4 |
89 |
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source for Chinese bacon? by
elby
I unfortunately do not live by a Chinese butcher. I'm look for a
source for Chinese bacon, particularly a source with an Internet
site. Any...
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11-02-2007 03:58 AM
by elby
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82 |
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white rice cakes by
lyle
Hey everybody I was hoping someone could help. I bought white rice
cakes in a package in the noodles section of an Asian grocery. I have
had stir fried rice...
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9 |
84 |