Moderators: Jenise, Robin Garr, David M. Bueker
FLDG Dishwasher
36639
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jenise wrote:Which inspired me to make fried rice for breakfast. I added Saturday night's leftovers to two eggs, scrambled and chopped, and some finely diced ham cuz I happen to have a whole ham at the moment.
It reminded me of my stepmother's fried rice. She cooked MJB rice, 2 c water to 1 c rice (ugh) in a shallow skillet till mushy, then sprinkled in lots of soy sauce, green onion and diced Oscar Meyer lunch meat ham. I believe she considered it done when the onions lost all their color. She was absolutely convinced that she nailed fried rice. Yet they would eat Chinese out fairly often. I always wondered if she looked at Chinese restaurant fried rice and wondered, at a minimum, "where's the ham?"
Paul Winalski wrote:Jenise, the duck dinner you described is close to the way they serve Beijing Duck at the China King restaurant in Boston's Chinatown (an obscure, hole-in-the-wall place but IMO some of the best Mandarin Chinese food in the area). The roasted duck (head and feet still on) is paraded around the table and taken back into the kitchen. A minute or two later the first course arrives--slices of duck skin served with Beijing pancakes, hoisin sauce, and scallion brushes. The second course is the duck meat stir-fried with bean sprouts. The third course is duck soup made from the carcass, with bean thread noodles.
Larry Greenly wrote:Hmm. MJB rice kinda rings a bell, but I can't quite place it.
FLDG Dishwasher
36639
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Paul Winalski wrote:MJB Rice Company in San Francisco changed its name to Farmhouse Foods in 1991.
Paul Winalski wrote:Doris Huang used to have an even more hole-in-the-wall place in Boston Chinatown called King Fung Garden. We used to hold WLDG offlines there.
Alas, China King is closing on December 31. Doris Huang will be taking some time off, but is considering reopening in another part of Boston or possibly in Cambridge.
The "hash in a little cup" pork dumplings you had there sound like shaomai/shumai.
Paul Winalski wrote:Doris Huang used to have an even more hole-in-the-wall place in Boston Chinatown called King Fung Garden. We used to hold WLDG offlines there. The first time I went there for an offline I walked by the place twice without noticing it was there. From the outside it looked like a rundown dive. Except for the Zagat sticker on the window. China King is the only area restaurant I've been to that makes their own pot stickers from scratch. Everyone else buys commercial machine-made dumplings.
Alas, China King is closing on December 31. Doris Huang will be taking some time off, but is considering reopening in another part of Boston or possibly in Cambridge.
The "hash in a little cup" pork dumplings you had there sound like shaomai/shumai.
-Paul W.
FLDG Dishwasher
36639
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
FLDG Dishwasher
36639
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jenise wrote:Funny, Pete, I never make beef stew. Beef bourgogne and other forms of well-cooked beef, sure, but the word 'stew' as a noun and not a verb, applied to food and not a bad mood, is very unappealing to me.
Paul Winalski wrote:Jenise, the duck dinner you described is close to the way they serve Beijing Duck at the China King restaurant in Boston's Chinatown (an obscure, hole-in-the-wall place but IMO some of the best Mandarin Chinese food in the area). The roasted duck (head and feet still on) is paraded around the table and taken back into the kitchen. A minute or two later the first course arrives--slices of duck skin served with Beijing pancakes, hoisin sauce, and scallion brushes. The second course is the duck meat stir-fried with bean sprouts. The third course is duck soup made from the carcass, with bean thread noodles.
Dinner tonight will be stir-fried ground pork and hot peppers. Next up after that will be Shanghai red-cooked chicken wings.
-Paul W.
FLDG Dishwasher
36639
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Larry Greenly wrote:Whew! I was going to send you some green chile stew, but I ate it, instead. With a tortilla.
Larry Greenly wrote:Jenise wrote:Funny, Pete, I never make beef stew. Beef bourgogne and other forms of well-cooked beef, sure, but the word 'stew' as a noun and not a verb, applied to food and not a bad mood, is very unappealing to me.
Whew! I was going to send you some green chile stew, but I ate it, instead. With a tortilla.
Paul Winalski wrote:Peter, around here Jerusalem artichokes also go by the name "sun chokes". They may be hiding under that name.
Jenise wrote:Funny, Pete, I never make beef stew. Beef bourgogne and other forms of well-cooked beef, sure, but the word 'stew' applied to food is very unappealing to me. .
FLDG Dishwasher
36639
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jenise wrote: his sense of anticipation is much higher if the dish has a French name and the word 'stew' isn't attached.
Unfortunate reaction to the JA's. I was unaware of that problem, and I absolutely love them.
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