China is a veeeeeeeeery big country.

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Post #236,453 by Andrew Grygus 11/29/05 3:40:12 PM Reply	China is a veeeeeeeeery big country. Don't like the cuisine from one region, try another. On the other hand, Southeast Asia has a lot to to offer - a blend of native, Indian, Muslim and Chinese - different in each country - well, actually, different at each end of each country. Lots of special ingredients, of course. Only things I recall not finding here in Los Angeles yet are a reliable supply of kaffir limes and kaffir lime leaves (I have my own tree but it's barely big enough for me) and one form of ginger. Somebody around here is supplying that stuff but I haven't found 'em yet. [link\|http://www.aaxnet.com\|AAx]
Post #236,465 by tonytib 11/29/05 4:56:52 PM Reply	I've tried quite a few home-style sichuan (including not spicy dishes), restaurant sichuan, cantonese soups, various kinds of wonton, eggs poached with rice & rice wine, etc. Some of it is quite good, for example, fresh made wonton and fresh made potstickers are much, much better than frozen. Some of it may be good, but doesn't appeal to me (e.g. tofu). I find it fascinating how foods travel around the world and get used. For example, at least in the SFBA, there are plenty of Chinese bakeries, but what they bake is very different from American bakeries. It's also interesting to see how Chinese, Taiwanese, Japanese, Italians, and Spaniards (e.g. paella) all use rice differently. Tony
Post #236,467 by Andrew Grygus 11/29/05 5:01:41 PM Reply	Try Laos for rice. They use sticky rice as their main rice (most cultures use it for deserts). It's soaked for a number of hours depending on months since harvesting (anything in the U.S. will be 12 hours soak), then steam it in baskets. When served it's the eating utensile. You pick up a lump of it in your fingers and use that lump to pick up or soak up other items, then eat them together. [link\|http://www.aaxnet.com\|AAx]

Turkey's in the Tub Tonight - (Andrew Grygus) - (43) - Nov. 28, 2005, 05:32:13 PM EST

I have never cooked a turkey in my life. - (bionerd) - (25) - Nov. 23, 2005, 12:05:17 PM EST

Well, my article's there for you when . . . - (Andrew Grygus) - (24) - Nov. 23, 2005, 12:41:09 PM EST

I suppose I better take at look at it. - (bionerd) - (23) - Nov. 23, 2005, 12:59:24 PM EST

Personally... - (Yendor) - (10) - Nov. 23, 2005, 01:05:23 PM EST

Turkey stuffed with a duck and a chicken? - (bionerd) - (8) - Nov. 23, 2005, 01:08:02 PM EST

Exactly. - (Yendor) - (7) - Nov. 23, 2005, 01:26:47 PM EST

Can you say "salmonella"? I knew that you could. - (Another Scott) - (6) - Nov. 23, 2005, 01:52:36 PM EST

I don't have a problem with cooking... - (Yendor) - (2) - Nov. 23, 2005, 02:07:36 PM EST

The problem is getting the interior up to temp - (Silverlock) - (1) - Nov. 23, 2005, 07:37:35 PM EST

It's going to be in the danger zone for some time . . . - (Andrew Grygus) - Nov. 24, 2005, 01:12:41 AM EST

The best way to prepare a Turducken - (imqwerky) - (2) - Nov. 23, 2005, 11:15:49 PM EST

From where? -NT - (broomberg) - (1) - Nov. 24, 2005, 04:04:39 PM EST

Ahh - here - (broomberg) - Nov. 24, 2005, 04:05:32 PM EST

Turd-uck-en? - (pwhysall) - Nov. 24, 2005, 02:53:32 AM EST

Preferred by 99.74% of farm raised turkeys. - (Andrew Grygus) - (11) - Nov. 23, 2005, 02:29:04 PM EST

I have read about the bad side of soy - (imqwerky) - (10) - Nov. 23, 2005, 11:11:41 PM EST

I would never eat a Tofurkey - (bionerd) - (9) - Nov. 24, 2005, 10:51:07 AM EST

Peanut butter does not have a lot of trans fats; Kraft's - (jake123) - Nov. 24, 2005, 11:31:38 AM EST

Be careful. Get your information from several sources. - (Another Scott) - (1) - Nov. 24, 2005, 12:17:39 PM EST

Soy's effect on reducing breast cancer is pretty much . . . - (Andrew Grygus) - Nov. 24, 2005, 12:53:50 PM EST

I spent quite a number of years as a vegetarian . . . - (Andrew Grygus) - (2) - Nov. 24, 2005, 01:05:50 PM EST

And almost completely un-Atkins. - (pwhysall) - (1) - Nov. 24, 2005, 03:30:59 PM EST

Yeahbut - even the Atkins Foundation admits . . . - (Andrew Grygus) - Nov. 24, 2005, 04:36:45 PM EST

There are other ways of getting protein - (imqwerky) - (2) - Nov. 24, 2005, 07:20:04 PM EST

But soy's good stuff; how can you live without stinky tofu? - (tonytib) - (1) - Nov. 24, 2005, 08:22:17 PM EST

:-D -NT - (imqwerky) - Nov. 24, 2005, 10:20:08 PM EST

Listen to the poet - (andread) - (2) - Nov. 24, 2005, 01:38:30 PM EST

:-) -NT - (Another Scott) - Nov. 24, 2005, 01:56:54 PM EST

Dat's adoramable! -NT - (imqwerky) - Nov. 24, 2005, 07:09:04 PM EST

138 degrees and rising . . . - (Andrew Grygus) - (1) - Nov. 24, 2005, 08:00:00 PM EST

I don't cook without it any more -NT - (drewk) - Nov. 25, 2005, 01:27:12 PM EST

Thanks from my dad... - (admin) - (1) - Nov. 24, 2005, 10:03:52 PM EST

Glad someone found it useful . . . - (Andrew Grygus) - Nov. 25, 2005, 01:14:48 PM EST

My turkey roasting article has been expanded and . . . - (Andrew Grygus) - (9) - Nov. 28, 2005, 05:37:16 PM EST

typo - (broomberg) - Nov. 28, 2005, 10:24:41 PM EST

Very nicely done. Thanks. -NT - (Another Scott) - Nov. 28, 2005, 10:34:23 PM EST

Nice to see the URL come to life -NT - (drewk) - Nov. 29, 2005, 12:57:26 AM EST

ugh, I read that as: if the DNA has propogated. -NT - (cforde) - (1) - Nov. 29, 2005, 02:07:12 AM EST

Well, that's propagat'n too . . . - (Andrew Grygus) - Nov. 29, 2005, 02:55:48 AM EST

You do live in an excellent location for your plans - (tonytib) - (3) - Nov. 29, 2005, 01:07:39 PM EST

China is a veeeeeeeeery big country. - (Andrew Grygus) - (2) - Nov. 29, 2005, 03:40:12 PM EST

I've tried quite a few - (tonytib) - (1) - Nov. 29, 2005, 04:56:52 PM EST

Try Laos for rice. - (Andrew Grygus) - Nov. 29, 2005, 05:01:41 PM EST

I said, "What's your sign?" She said, "Aquarium." I said, "Great! Let's get tanked!"
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