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Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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Dan Logcher wrote:
> > It is! It's not exactally a whole day.. there's breaks of time between > chopping, cooking, and last prep.. plus beer to keep the chefs going. I'm gonna have to round up the ingredients and try that. > > > Opps, I was mixing thoughts of Mary's and Sichuan Garden II. I meant > the buns at SG2. My son likes them.. I like them too--but better if they have not burst!!!!! I can see that these small buns (although they were marginally bite-sized last week when I had them again) are a must. I am intrigued with the making of these soup buns. They start with a gelatin, I hear, which makes sense. > > > Ok, well I added my $.02. Hope they start thinking about it. > Their website doesn't have their Malden location listed, so I mentioned > that as well. I hope they have been thinking about it, since they seemed to like that idea when I wrote, and that this will give them more impetus. -- Jean B. |
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Dan Logcher wrote:
> > It is! It's not exactally a whole day.. there's breaks of time between > chopping, cooking, and last prep.. plus beer to keep the chefs going. I'm gonna have to round up the ingredients and try that. > > > Opps, I was mixing thoughts of Mary's and Sichuan Garden II. I meant > the buns at SG2. My son likes them.. I like them too--but better if they have not burst!!!!! I can see that these small buns (although they were marginally bite-sized last week when I had them again) are a must. I am intrigued with the making of these soup buns. They start with a gelatin, I hear, which makes sense. > > > Ok, well I added my $.02. Hope they start thinking about it. > Their website doesn't have their Malden location listed, so I mentioned > that as well. I hope they have been thinking about it, since they seemed to like that idea when I wrote, and that this will give them more impetus. -- Jean B. |
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Jean B. wrote:
> Dan Logcher wrote: > >> It is! It's not exactally a whole day.. there's breaks of time between >> chopping, cooking, and last prep.. plus beer to keep the chefs going. > > I'm gonna have to round up the ingredients and try that. Powdered Laos is the only one I can't easily get.. though I haven't tried all that hard yet. I've poked around in a few Asian and Indian stores hoping the find a steady supply. No luck yet. I've found it online, just haven't decided to buy it. Conimex is the brand my parents use.. here's a good site http://www.hollandbymail.nl/conimex_list.html >> Opps, I was mixing thoughts of Mary's and Sichuan Garden II. I meant >> the buns at SG2. My son likes them.. > > I like them too--but better if they have not burst!!!!! I can see that > these small buns (although they were marginally bite-sized last week > when I had them again) are a must. I am intrigued with the making of > these soup buns. They start with a gelatin, I hear, which makes sense. Soup buns? Are those a different item? >> Ok, well I added my $.02. Hope they start thinking about it. >> Their website doesn't have their Malden location listed, so I mentioned >> that as well. > > I hope they have been thinking about it, since they seemed to like that > idea when I wrote, and that this will give them more impetus. Here's their response: Dear Customer, We currently have five locations as shown in our website. A new Super 88 Market will be opening at 795 Eastern Avenue, Malden later this summer, an exact date will be posted as soon as it's determined. Please check our website for updates. Super 88 Marlet is not opening a store in Burlington. Thank you for contacting Super 88 Market and hope you visit us soon. Customer Service, Super 88 Market One of the cashers at their Allston location said that Malden had already opened. But I guess she didn't understand the question. That is one of my issues with that location. Almost every employee does not speak English. -- Dan |
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Dan Logcher wrote:
> > Powdered Laos is the only one I can't easily get.. though I haven't > tried all that hard yet. I've poked around in a few Asian and Indian > stores hoping the find a steady supply. No luck yet. I've found it > online, just haven't decided to buy it. Conimex is the brand my > parents use.. here's a good site > http://www.hollandbymail.nl/conimex_list.html Yeah, I always used Conimex. Haven't looked for it recently. Pricy Cardullo's used to stock a good amount of Conimex products, but they may just have a few dregs now. I gather from what you say that I am in for an unpleasant surprise when I next need powdered laos (etc.). > > > Soup buns? Are those a different item? Have we gone in different directions here? Yes, I most recently was speaking of soup buns. > > Here's their response: > Dear Customer, > > We currently have five locations as shown in our website. A new Super 88 > Market will be opening at 795 Eastern Avenue, Malden later this summer, > an exact date will be posted as soon as it's determined. Please check > our website for updates. Super 88 Marlet is not opening a store in > Burlington. > > Thank you for contacting Super 88 Market and hope you visit us soon. > > Customer Service, > Super 88 Market > > One of the cashers at their Allston location said that Malden had already > opened. But I guess she didn't understand the question. That is one of > my issues with that location. Almost every employee does not speak > English. > Oh :-( I guess they either weren't interested even though they acted like they were, or they later rejected that idea. Guess I will end up exploring Malden--or I will just go back to the one near BU. BTW, have you explored Kam Man in Quincy? Oh yes, also, I didn't see any Sichuan peppercorns in Methuen last Sunday. I am somewhat concerned that this store had virtually no one in it when I was there--and they seem to have more open space.... It is a very good store, and I would hate to see it close. -- Jean B. |
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Jean B. wrote:
> Dan Logcher wrote: > > Yeah, I always used Conimex. Haven't looked for it recently. Pricy > Cardullo's used to stock a good amount of Conimex products, but they may > just have a few dregs now. I gather from what you say that I am in for > an unpleasant surprise when I next need powdered laos (etc.). I haven't seen it locallyin Asian and Indian markets. Online works though. >> Soup buns? Are those a different item? > > Have we gone in different directions here? Yes, I most recently was > speaking of soup buns. What are they? Not sure I know what that is.. Is that like the crueller for Congee? >> One of the cashers at their Allston location said that Malden had already >> opened. But I guess she didn't understand the question. That is one of >> my issues with that location. Almost every employee does not speak >> English. >> > Oh :-( I guess they either weren't interested even though they acted > like they were, or they later rejected that idea. Sure seems it from the email. Oh well. > Guess I will end up exploring Malden--or I will just go back to the one > near BU. Malden location should open later this summer. Aye Ya!!! This location is closer to Rt. 1 than Rt. 93. That's a pain. > BTW, have you explored Kam Man in Quincy? I don't travel to Quincy anymore, since all family and friends have move from there.. I stay North Shore as much as possible. > Oh yes, also, I didn't see any Sichuan peppercorns in Methuen last > Sunday. I am somewhat concerned that this store had virtually no one in > it when I was there--and they seem to have more open space.... It is a > very good store, and I would hate to see it close. You think they are going to close? Then you'd really have to trek in town for your products. -- Dan |
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"Jean B." > wrote in message ... > Dan Logcher wrote: >> >> Jean, there are so many local Asian markets that you don't need to go >> into Chinatown for most of the items. > > Hehe. Well, that was a partial list for the OP, and I assume he/she is > not in the Boston area. This was the Chinatown in NYC. We postponed a couple of weeks ago because of inclement weather. I do not recommend arriving there during lunch hours, it is extremely congested. We plan to go much earlier next time and avoid the heaviest hours, both in Chinatown and Grand Central Station (where we arrived to take the No. 6 subway to Canal St.) Here are the goodies we ended up with from Kam Man (Golden Gate)-- all of which went into a knapsack, with children in tow: bean paste (Hook Chun) fermented bean curd dried prunes (salty) licoriced plums (sweet) flat jerky dried wood ear fungus dried lilybuds small tin of green tea 2 "joong" (tamales) - pork, peanut 2lbs of yardlong green beans 2 pastries from Marie's for the kids (one eaten immediately, one squashed) one bag of White Rabbit candies (condensed milk chews) We went to the Golden Bridge Restaurant (formerly Silver Palace) to meet with the grandparents for dim sum and also had a delicious shrimp and fried thin-noodle dish. We have been eating rice gruel (congee) with the bean curd all weekend. Great comfort food! Next time I will stock up on hoisin sauce, dried mushrooms and some of the thai chilis/curries... etc. |
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"Jean B." > wrote in message ... > Dan Logcher wrote: >> >> Jean, there are so many local Asian markets that you don't need to go >> into Chinatown for most of the items. > > Hehe. Well, that was a partial list for the OP, and I assume he/she is > not in the Boston area. This was the Chinatown in NYC. We postponed a couple of weeks ago because of inclement weather. I do not recommend arriving there during lunch hours, it is extremely congested. We plan to go much earlier next time and avoid the heaviest hours, both in Chinatown and Grand Central Station (where we arrived to take the No. 6 subway to Canal St.) Here are the goodies we ended up with from Kam Man (Golden Gate)-- all of which went into a knapsack, with children in tow: bean paste (Hook Chun) fermented bean curd dried prunes (salty) licoriced plums (sweet) flat jerky dried wood ear fungus dried lilybuds small tin of green tea 2 "joong" (tamales) - pork, peanut 2lbs of yardlong green beans 2 pastries from Marie's for the kids (one eaten immediately, one squashed) one bag of White Rabbit candies (condensed milk chews) We went to the Golden Bridge Restaurant (formerly Silver Palace) to meet with the grandparents for dim sum and also had a delicious shrimp and fried thin-noodle dish. We have been eating rice gruel (congee) with the bean curd all weekend. Great comfort food! Next time I will stock up on hoisin sauce, dried mushrooms and some of the thai chilis/curries... etc. |
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RLK wrote:
> We were in NY, primarily to hit Chinatown, a few days ago. Had a couple of meals there (New Green Bo and Jing Fong) and went to Kam Man, among other places. I'd like a consensus (hah!) on the best Sichuan restaurant in Chinatown and also the best place for dim sum. Perhaps ditto for Flushing, which, I have read, is even better for these things. I also need to plan better. I did do a lot of research but didn't have enough time to do a really definitive job. Also, that is one big Chinatown compared to the one in Boston. -- Jean B. |
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Jean B. wrote:
> RLK wrote: > >> > We were in NY, primarily to hit Chinatown, a few days ago. Had a couple > of meals there (New Green Bo and Jing Fong) and went to Kam Man, among > other places. I'd like a consensus (hah!) on the best Sichuan > restaurant in Chinatown and also the best place for dim sum. Perhaps > ditto for Flushing, which, I have read, is even better for these things. I asked about dim sum in Manhattan back in 2001 when I went for a wedding. Someone mention something like Golden Unicorn I think. I never got a chance to go.. > I also need to plan better. I did do a lot of research but didn't have > enough time to do a really definitive job. Also, that is one big > Chinatown compared to the one in Boston. Be sure to pick up some Char Sui Bao from the bakery near all the statues (kind of like the Boston Chinatown gate). -- Dan |
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Dan Logcher wrote:
> > I asked about dim sum in Manhattan back in 2001 when I went for a wedding. > Someone mention something like Golden Unicorn I think. I never got a > chance to go.. Yup. I have a big list of places to try (most with variable comments, so it is hard to figure out the ranking). > > Be sure to pick up some Char Sui Bao from the bakery near all the > statues (kind of like the Boston Chinatown gate). > I'll put this in my notes. Thanks! Boy, is that place overwhelming! One needs a lot of time to explore there and to sift the wheat from the chaff. -- Jean B. |
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"Jean B." wrote: > > Dan Logcher wrote: > > > > I asked about dim sum in Manhattan back in 2001 when I went for a wedding. > > Someone mention something like Golden Unicorn I think. I never got a > > chance to go.. > > Yup. I have a big list of places to try (most with variable > comments, so it is hard to figure out the ranking). > > > > > Be sure to pick up some Char Sui Bao from the bakery near all the > > statues (kind of like the Boston Chinatown gate). > > > I'll put this in my notes. Thanks! > > Boy, is that place overwhelming! One needs a lot of time to > explore there and to sift the wheat from the chaff. Forget Golden Unicorn! They adhere to the unspoken racist policy of charging non-Chinese "Tax" on lunches. Quite a few places in Chinatown do this. The Chinese patrons don't get "tax" added onto thier bills, but the non-Chinese do. -- "This notion that the United States is getting ready to attack Iran is simply ridiculous. Having said that, all options are on the table," George Bush, Feb 22 2005 http://www.quantumphilosophy.net/fil...yan_Medium.mov http://www.bushflash.com/thanks.html http://www.worldmessenger.20m.com/weapons.html#wms WHY IRAQ?: http://www.angelfire.com/creep/gwbush/remindus.html http://www.toostupidtobepresident.co...ickenhawks.htm "Bubba got a BJ, BU$H screwed us all!" - Slim |
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slim wrote:
> > "Jean B." wrote: > >>Dan Logcher wrote: >> >>>I asked about dim sum in Manhattan back in 2001 when I went for a wedding. >>>Someone mention something like Golden Unicorn I think. I never got a >>>chance to go.. >> >>Yup. I have a big list of places to try (most with variable >>comments, so it is hard to figure out the ranking). >> >> >>>Be sure to pick up some Char Sui Bao from the bakery near all the >>>statues (kind of like the Boston Chinatown gate). >>> >> >>I'll put this in my notes. Thanks! >> >>Boy, is that place overwhelming! One needs a lot of time to >>explore there and to sift the wheat from the chaff. > > > > Forget Golden Unicorn! > > They adhere to the unspoken racist policy of charging non-Chinese > "Tax" on lunches. Quite a few places in Chinatown do this. The > Chinese patrons don't get "tax" added onto thier bills, but the > non-Chinese do. Is there a meal tax in NY? There is in MA, so I wouldn't notice the difference. -- Dan |
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slim wrote:
> > "Jean B." wrote: > >>Dan Logcher wrote: >> >>>I asked about dim sum in Manhattan back in 2001 when I went for a wedding. >>>Someone mention something like Golden Unicorn I think. I never got a >>>chance to go.. >> >>Yup. I have a big list of places to try (most with variable >>comments, so it is hard to figure out the ranking). >> >> >>>Be sure to pick up some Char Sui Bao from the bakery near all the >>>statues (kind of like the Boston Chinatown gate). >>> >> >>I'll put this in my notes. Thanks! >> >>Boy, is that place overwhelming! One needs a lot of time to >>explore there and to sift the wheat from the chaff. > > > > Forget Golden Unicorn! > > They adhere to the unspoken racist policy of charging non-Chinese > "Tax" on lunches. Quite a few places in Chinatown do this. The > Chinese patrons don't get "tax" added onto thier bills, but the > non-Chinese do. > Well, that would turn me off. That reminds me of another turn-off: places that have Chinese menus that are not translated--and that they won't give non-Asians. -- Jean B. |
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Jean B. wrote:
> slim wrote: > >> >> "Jean B." wrote: >> >>> Dan Logcher wrote: >>> >>>> I asked about dim sum in Manhattan back in 2001 when I went for a >>>> wedding. >>>> Someone mention something like Golden Unicorn I think. I never got a >>>> chance to go.. >>> >>> >>> Yup. I have a big list of places to try (most with variable >>> comments, so it is hard to figure out the ranking). >>> >>> >>>> Be sure to pick up some Char Sui Bao from the bakery near all the >>>> statues (kind of like the Boston Chinatown gate). >>>> >>> >>> I'll put this in my notes. Thanks! >>> >>> Boy, is that place overwhelming! One needs a lot of time to >>> explore there and to sift the wheat from the chaff. >> >> >> >> >> Forget Golden Unicorn! >> >> They adhere to the unspoken racist policy of charging non-Chinese >> "Tax" on lunches. Quite a few places in Chinatown do this. The >> Chinese patrons don't get "tax" added onto thier bills, but the >> non-Chinese do. >> > Well, that would turn me off. That reminds me of another turn-off: > places that have Chinese menus that are not translated--and that they > won't give non-Asians. Or spend the time translating. This kind of happened at Sichuan Garden II in Woburn. We went there and had a great meal with my in-laws, one of which reads and speak Manderin Chinese. She ordered a pepper steak dish that was great, large pieces of rare steak with onions and such.. So I ordered that for take-out a few weeks later and got something completely different. -- Dan |
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Dan Logcher wrote:
> > Or spend the time translating. This kind of happened at Sichuan Garden II > in Woburn. We went there and had a great meal with my in-laws, one of > which > reads and speak Manderin Chinese. She ordered a pepper steak dish that was > great, large pieces of rare steak with onions and such.. So I ordered that > for take-out a few weeks later and got something completely different. > That too! Such a thing would REALLY annoy me. I want the REAL thing--not some version deemed fit for non-Chinese. Back to Boston and its environs. I have gone to New Taste of Asia (Coolidge, Corner, Broookline) a few times now. Each time I have asked for a copy of the Chinese menu--or asked that they let me take it and copy it. They say that next tome they will have a copy for me, but then it doesn't get done. I think they are a bit annoyed that I am asking--and I am annoyed that they say they will do this, and then they don't do it. I figure that even if they don't translate it, I may be able to figure out some of the dishes there--beyond the few I already know. I am beginning to wonder whether I am a second-class citizen in these restaurants. I was going to add that I only feel this way in Asian restaurants, but maybe that it because I can figure out things that are in the Roman alphabet more easily. -- Jean B. |
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> > They adhere to the unspoken racist policy of charging non-Chinese
> > "Tax" on lunches. Quite a few places in Chinatown do this. The > > Chinese patrons don't get "tax" added onto thier bills, but the > > non-Chinese do. Around here (Toronto) some Chinatown restaurents will forgo the tax if you pay with cash. They don't do it for non-Chinese probably because they're afraid someone would report them to the government. > That reminds me of another > turn-off: places that have Chinese menus that are not > translated--and that they won't give non-Asians. Reminds me of the time I was in a conference in a big hotel in L.A. The Japanese restaurent had a menu with 2 different sections, 1 in English and 1 in Japanese. The English section items came with things like lettuce salad, the other section offered more traditional dishes like grilled whole fish (with head) which came in a bento box with Japanese sides like pickles. Luckily I know enough Japanese to order the "real" stuff. Don't know if they still do that now. |
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> > They adhere to the unspoken racist policy of charging non-Chinese
> > "Tax" on lunches. Quite a few places in Chinatown do this. The > > Chinese patrons don't get "tax" added onto thier bills, but the > > non-Chinese do. Around here (Toronto) some Chinatown restaurents will forgo the tax if you pay with cash. They don't do it for non-Chinese probably because they're afraid someone would report them to the government. > That reminds me of another > turn-off: places that have Chinese menus that are not > translated--and that they won't give non-Asians. Reminds me of the time I was in a conference in a big hotel in L.A. The Japanese restaurent had a menu with 2 different sections, 1 in English and 1 in Japanese. The English section items came with things like lettuce salad, the other section offered more traditional dishes like grilled whole fish (with head) which came in a bento box with Japanese sides like pickles. Luckily I know enough Japanese to order the "real" stuff. Don't know if they still do that now. |
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Tippi wrote:
>>>They adhere to the unspoken racist policy of charging non-Chinese >>>"Tax" on lunches. Quite a few places in Chinatown do this. The >>>Chinese patrons don't get "tax" added onto thier bills, but the >>>non-Chinese do. > > > Around here (Toronto) some Chinatown restaurents will forgo the tax if > you pay with cash. They don't do it for non-Chinese probably because > they're afraid someone would report them to the government. Yeah, one restaurant did that here for a banquet we had. $480 is nothing to sneeze at. > Reminds me of the time I was in a conference in a big hotel in L.A. The > Japanese restaurent had a menu with 2 different sections, 1 in English > and 1 in Japanese. The English section items came with things like > lettuce salad, the other section offered more traditional dishes like > grilled whole fish (with head) which came in a bento box with Japanese > sides like pickles. Luckily I know enough Japanese to order the "real" > stuff. Don't know if they still do that now. They're probably doing it to protect themselves under the guise of protecting the customer. If a customer ordered something with the head on without knowing that's traditional.. they might freak. I know some people freaked about the chicken and lobster heads at the banquet I mentioned above. Maybe they'd rather not take a chance that a customer will not like the more authentic dishes. Reminds me of the story someone posted here about not being allowed to order an Indian dish cuz it would be too hot. Me? I'd rather have a more authentic meal when possible. -- Dan |
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