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Comment Archives: Stories: Food: Guidance For Gourmands

Re: “How to make Monuts doughnuts at home

This question is for Lindsay: any success or recommendations in baking donuts? (Cake, mainly- that's my jam. Mmmh jam)

1 like, 0 dislikes
Posted by Archana Gowda on 06/19/2014 at 4:11 PM

Re: “A feisty sauce: Super Wok's Sichuan red oil

I always wanted to try real Indian cuisine. Thanks for the recipes, gone to cook it. Will be back to share my impressions!

Posted by Michael Tompson on 06/26/2013 at 7:33 AM

Re: “Dim Sum House's Baked Pork Buns

Just by reading this article I am drawn to seek and find this place! I am delighted by the passion that Aquan Jiang displays with his short but memorable quotes. I will find you and taste your pork buns!

Posted by charlipearce on 01/18/2013 at 6:31 PM

Re: “Lords of the rings: These onions are to cry for

Awesome article as usual Mr. Ross. However, Mr. Grant's claim that onion rings is an American invention/ American food is as absurd as saying Columbus discovered America. For example in India, onion bhaji, rings or straws of onion dripped in chick pea batter and fried is about as ubiquitous as onion rings in America.

Posted by MahaaFoodie on 04/26/2012 at 4:07 PM

Re: “Shrimp, meet breakfast: Chosunok's Korean Pancakes

The pancakes at Cho Sun OK are a real delight. A wonderful way to start off a meal.

Posted by Tom_Hearts_Tacos on 03/16/2012 at 12:12 PM

Re: “At Tonali, the secret of fish taco success is in the tortilla

I like that you included weights in additional to volumetric measures. I wish more people would do that.

As for the pickled onions, that's a Yucatecan thing. I doubt there were many Japanese fishing boats in the Gulf of Mexico in the 1920s.

Posted by foodE on 03/08/2012 at 12:05 PM

Re: “Make nian gao for Chinese New Year

Can you please use the standard abbreviation for measurements in your recipes? The print version of this recipe looks like it calls for 6 pounds of butter, because the "t" has a very short crossbar, so it looks like an "l", and usually tablespoon is abbreviated "Tbsp". Thanks!

Posted by tenseownage on 01/29/2012 at 5:54 PM

Re: “At Super Wok in Cary, Chinese staples seem exotic

I don't understand why you feel compelled to add in a pinch of Ajinomoto. Everything they make is a neurotoxic or carcinogenic poison, like
Aspartame and MSG. This is one of the biggest corporate killers on the planet! Please read this article:

AJINOMOTO, ASPARTAME & BRAIN TUMORS: RECIPE FOR DEATH!
www.wnho.net/recipe_for_death.htm

Here is another excellent one explaining how it got approval:

Aspartame - Rumsfeld's Bioweapon Legacy
www.rense.com/general67/rum.htm


Best wishes from Stephen Fox, Founder, New Millennium Fine Art
Santa Fe, New Mexico

0 likes, 1 dislike
Posted by stephenfox on 05/25/2011 at 7:31 PM

Re: “Heirloom taco recipes, handed down to you

Yum, this sounds delicious! I can't wait to try the real thing then experiment in the kitchen.

Posted by Olivia P. on 11/15/2010 at 6:34 PM

Re: “Heirloom taco recipes, handed down to you

David, this is a great piece. Nice job on scoring the recipe, too!

Posted by Victoria Bouloubasis on 10/29/2010 at 7:00 PM

Re: “Uncovering the secrets of Chinese Bubble Tea

nice article, except - I think most people here in Taiwan would much prefer if you called it TAIWANESE bubble tea, not Chinese.

4 likes, 0 dislikes
Posted by tealvr on 09/18/2010 at 10:14 AM

Re: “Uncovering the secrets of Chinese Bubble Tea

I love the lychee boba at Grand Asia Market. It's not a tea at all. I was able to relicate it by dumping canned lychee with its syrup in a blender, a little bit more sugar, and some ice and running the blender until a smoothie-like texture is achieved. I have tried making the bubbles at home with marginal success. Thanks for the tip on the triple boil/cool down method. Can't wait to make the bubbles and add it to the lychee smoothie. Damn things cost $4 at GAM!

Posted by foodE on 08/12/2010 at 4:44 PM

Re: “Uncovering the secrets of Chinese Bubble Tea

Thanks for this - I'm thrilled to have a recipe for bubble tea. When I lived just on the edge of Queens, the Asian moms in our apt building taught me to love it. But they also taught me another thing: though it looks like a kids' treat, be cautious letting young kids take a sip - like you said, those sticky tapioca balls come up the straw fast - super easy to choke on (as I myself discovered, with much comic sputtering!).

1 like, 0 dislikes
Posted by Jane Hobson Snyder on 08/12/2010 at 8:54 AM

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