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Post by edcat7 on Sept 29, 2012 22:46:32 GMT
I chef in a vegan restaurant, so it's beancurd every day  |
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Post by Blue on Sept 30, 2012 2:22:13 GMT
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Post by edcat7 on Sept 30, 2012 8:56:43 GMT
Yes, I have that book, alot I can do already. But it's books like these which led me to the conclusion that anything written solely in grams and ounces were written by women for women for the domestic market.
Real professional recipes are a closely guarded secret.
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Post by Blue on Sept 30, 2012 9:38:50 GMT
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Post by edcat7 on Sept 30, 2012 14:35:35 GMT
There isn't alot of that in north London :0
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Post by Blue on Sept 30, 2012 16:09:34 GMT
Here's the baby corn:  Here's a Mid-Autumn Moon Festival Feast:  Here's braised pork shoulder:  Saw a menu of pork shoulder in a pub in Kent, but didn't get to try it because it was beyond lunch time. Shrimp:  And a dog whining for food scraps (and who is so fond of me)  |
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Post by Blue on Oct 2, 2012 16:35:27 GMT
Going back to the subject of rhubarb . . . . . . For some odd reason, it's not commonly encountered in Taiwan for sweet pastry dishes. It is found in Chinese medicine shops as 大黄 (c.f. zh.wikipedia.org/wiki/%E5%A4%A7%E9%BB%84). While Wilkin and Sons jams can easily be found in Taiwan, one can never ever find Rhubarb and Ginger jam (maybe 'cause most people in Taiwan can't appreciate it compared to the large craze over cranberries . . . . . . fresh cranberries can now be found in Costco Taiwan . . . . . makes me tempted to make fresh cranberry sauce).  Anyway, a certain very nice host in London tried to offer rhubarb jam for breakfast, but he discovered that it was placed outside a bit way too long. We unfortunately unsuccessfully tried to find a large rhubarb pie at the supermarket (although two years ago in a winter visit to London, I bought a can of rhubarbs in syrup and rhubarb and ginger jam). Was happy that the host liked rhubarb as well. |
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Post by edcat7 on Oct 2, 2012 22:19:36 GMT
Rhubarb reminds me of hated school dinners. There I was taught not to put my elbows on the table and chew with my mouth closed. Somehow, I've been a rebel ever since.
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Post by Blue on Oct 3, 2012 13:07:55 GMT
Well, sorry that you don't enjoy rhubarb .. . . . . . . .
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Post by Blue on Oct 4, 2012 14:18:14 GMT
Here's the menu I saw in a pub in Kent. Notice that pork shoulder was served. I was very tempted to order it and see how would a British cook pork shoulder, but unfortunately it was late in the day and this menu was no longer served:  So I had this with the host instead.  Curiously, one of the ingredients of SPAM is also pork shoulder. But the average Hakka Taiwanese would prefer pork shoulder and pork knuckles with the skin intact. |
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Post by Blue on Sept 14, 2013 16:50:57 GMT
While traveling to the John Neptune concert, I encountered and took a picture of things that indicate the Moon Festival is near:  Tis the season again where mooncakes in various forms and incarnations are sold: Cantonese-style (usually labeled here as Hong Kong style), Taiwanese style (with either red azuki beans, green mung beans, taro, yam, or sweet potatoes), or even Haagen Dazs ice cream style. Anything goes including fusion cuisine mooncakes. I wonder if they will ever produce an Oreo Cookie version with plenty of crème filling. Always loved to dunk the double crème version with milk, but I've been avoiding them these days because I would indulge them the same way that Nigella Lawson indulges the leftover food in her fridge every night! |
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Post by Blue on Sept 17, 2013 13:57:40 GMT
There's a typhoon that's gonna strike Taiwan over the Moon Festival weekend. It's name is Usagi (天兔) or the Japanese name of the constellation Lepus: how appropriate given the Asian myth of the rabbit on the moon. We don't have to look at the moon for the rabbit: a horrible storm of rabbits gonna wreck havoc on Taiwan!
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