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Comment Archives: Stories: Food: Guidance For Gourmands

Re: “Uncovering the secrets of Chinese Bubble Tea

Awesome! Thank you..
I found great recipes to find and cook authentic boba from a blogger who did research and made a comprehensive guide. Now you've completed the circle and told me the whole recipe, including the creamer, which we like and is great for us due to avoidance of dairy due to health. We are addicted to this drink!! We are 30 minutes away from an authentic Boba provider that isn't cheap and it hits the pocket every time the whole family gets some.
Love it! Thank you again.
If you don't mind, I'll put in the link for the boba pearl guide I found... http://www.eatdrinkonewoman.com/word/2013/09/how-to-cook-boba-perfectly/#comment-282018

2 likes, 0 dislikes
Posted by Geraldine on 02/02/2016 at 9:59 AM

Re: “Dim Sum House's Baked Pork Buns

Great article. Thanks for the info, very helpful. BTW, if anyone needs to fill out a “2011 TSP-3”, I found a blank form here: "www.tsp.gov" and also here "3 beneficiary"

Posted by Katherine Dimacale on 08/20/2015 at 5:34 AM

Re: “Uncovering the secrets of Chinese Bubble Tea

Tapioca pearl or sago is a staple dessert ingredient in much of Southeast Asia and East Asia. It is easy to make and seldom does any cook make a mistake in making these pearls. It is also relatively easy to start as a business. You can get training and supplies from www.bubbleteatraining.com

1 like, 0 dislikes
Posted by Brandon Rocka on 05/11/2015 at 10:43 PM

Re: “Everyone from 8 to 80 can enjoy this white chili inspired by Ray Kroc and Fellini

David: I applaud your dedication and venturesome spirit in developing this dish! Sounds and looks yummy!

Being of Italian extraction, I have long made a somewhat similar dish, as shown to me by my grandmother (she was a native of Procida, a small island off the coast of Naples). The concept of making a "chili" was not part of the approach; it was more coming at it as a simpler, quicker "pasta fagioli" (pasta with beans) but w/o the pasta.

Carrots and milk/cream are not used (carrots were rarely used in southern Italian cooking, and milk/cream was just too pricey/unavailable for much common usage in peasant cooking). The nutmeg, sage, oregano, and cornmeal are spared too. It really is just a combination of white (cannellini) beans, chicken broth, diced onion, sliced garlic cloves, celery, sausage, olive oil, a splash of white wine, and a thickener of some sort (wheat or potato flour, or fine bread crumbs), then salt/pepper to taste. All simmered slowly until hot and thick. The grated parmesan cheese comes at the very end, just before serving or even added on top by the eater at the table.

Maybe a chili, maybe just a thick soup. But no doubt delicious.

Posted by Mike Voiland on 01/08/2015 at 10:41 AM

Re: “How the pros make their wondrous doughnuts

Are these measures for weight or volume? Thank-You.

2 likes, 0 dislikes
Posted by Jeffrey William Jones on 11/09/2014 at 7:04 PM

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)

2 likes, 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!

0 likes, 2 dislikes
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.

7 likes, 1 dislike
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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