I've never had much to do with genuine Chinese food and seldom read about
it on this forum. About the only one who is into it at all is Squertzy.

Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
and I am definitely going to try this at home. Do any of you have suggestions
about other relatively easy to prepare Cantonese style dishes to try?
===

On 8/19/2015 11:52 AM, Roy wrote:
> I've never had much to do with genuine Chinese food and seldom read about
> it on this forum. About the only one who is into it at all is Squertzy.
>
> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
> and I am definitely going to try this at home. Do any of you have suggestions
> about other relatively easy to prepare Cantonese style dishes to try?
> ===
>

Certainly:

http://www.seriouseats.com/2014/10/i...e-cuisine.html

Cantonese cuisine is typified by simple dishes that are all about clear,
natural flavors, reflections of the region's abundant seafood and
agriculture. While cooks in Sichuan and Dongbei may blast their food
with spice, Cantonese cooks employ very few heavy spices, letting main
ingredients speak for themselves. Also unlike the cuisines of Northern
and Western China, lamb and goat are rarely seen on the Cantonese table.
Pork, beef, chicken, fish, and seafood€”and often all parts thereof€”are
the primary proteins.

http://www.food.com/recipe/cantonese-shrimp-70580

INGREDIENTS Nutrition

SERVINGS 4-6 UNITS US
1 lb medium shrimp
1 tablespoon cornstarch
3 cloves garlic
1 tablespoon salted fermented black beans
3 tablespoons oil
6 slices gingerroot, ¼ inch thick
1�„4 lb ground pork or 1�„4 lb beef
3 green onions, in 1 inch pieces
1 medium egg, beaten


First Sauce

1 tablespoon dry sherry
1 tablespoon soy sauce
1�„2 teaspoon sugar
Second Sauce

1 1�„4 tablespoons cornstarch
3�„4 cup chicken broth

http://www.food.com/recipe/cantonese...shrooms-466040

NGREDIENTS Nutrition

SERVINGS 4 UNITS US
1 1�„4 lbs chicken tenders, cut into 1 1/2 inch pieces (or skinless,
boneless chicken breasts)
1�„2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoons peanut oil
6 scallions, cut into 1 inch pieces
8 slices ginger (peeled and thinly sliced)
3 garlic cloves, coarsely chopped
8 -10 mushrooms, sliced (cremini, shitake or mixed)
12 ounces baby bok choy, cut crosswise into 1 1/2 inch pieces
1 1�„4 cups low sodium chicken broth
2 teaspoons toasted sesame oil
cooked rice, for serving


Enjoy!

On Wednesday, August 19, 2015 at 10:52:25 AM UTC-7, Roy wrote:
> I've never had much to do with genuine Chinese food and seldom read about
> it on this forum. About the only one who is into it at all is Squertzy.
>
> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
> and I am definitely going to try this at home. Do any of you have suggestions
> about other relatively easy to prepare Cantonese style dishes to try?
> ===

Beef with broccoli in oyster sauce (use Lee Kum Kee Premium Brand) is
delicious. I would use slices from a chunk of top sirloin. Use gai lan
instead of Italian broccoli if you can get it.

On 8/19/2015 12:05 PM, wrote:
> On Wednesday, August 19, 2015 at 10:52:25 AM UTC-7, Roy wrote:
>> I've never had much to do with genuine Chinese food and seldom read about
>> it on this forum. About the only one who is into it at all is Squertzy.
>>
>> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
>> and I am definitely going to try this at home. Do any of you have suggestions
>> about other relatively easy to prepare Cantonese style dishes to try?
>> ===
>
> Beef with broccoli in oyster sauce (use Lee Kum Kee Premium Brand) is
> delicious. I would use slices from a chunk of top sirloin. Use gai lan
> instead of Italian broccoli if you can get it.
>


One other tip, to insure the best texture and color.

Always blanch that broccoli for 45 seconds 1st, then run under cold
water to stop the cooking.

After shaken dry toss into the wok and stir fry lightly - crispy, bright
green, delicious!

On Wednesday, August 19, 2015 at 12:04:53 PM UTC-6, Playa wrote:
> On 8/19/2015 11:52 AM, Roy wrote:
> > I've never had much to do with genuine Chinese food and seldom read about
> > it on this forum. About the only one who is into it at all is Squertzy.
> >
> > Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
> > and I am definitely going to try this at home. Do any of you have suggestions
> > about other relatively easy to prepare Cantonese style dishes to try?
> > ===
> >
>
> Certainly:
>
> http://www.seriouseats.com/2014/10/i...e-cuisine.html
>
> Cantonese cuisine is typified by simple dishes that are all about clear,
> natural flavors, reflections of the region's abundant seafood and
> agriculture. While cooks in Sichuan and Dongbei may blast their food
> with spice, Cantonese cooks employ very few heavy spices, letting main
> ingredients speak for themselves. Also unlike the cuisines of Northern
> and Western China, lamb and goat are rarely seen on the Cantonese table.
> Pork, beef, chicken, fish, and seafood€”and often all parts thereof€”are
> the primary proteins.
>
> http://www.food.com/recipe/cantonese-shrimp-70580
>
> INGREDIENTS Nutrition
>
> SERVINGS 4-6 UNITS US
> 1 lb medium shrimp
> 1 tablespoon cornstarch
> 3 cloves garlic
> 1 tablespoon salted fermented black beans
> 3 tablespoons oil
> 6 slices gingerroot, ¼ inch thick
> 1�„4 lb ground pork or 1�„4 lb beef
> 3 green onions, in 1 inch pieces
> 1 medium egg, beaten
>
>
> First Sauce
>
> 1 tablespoon dry sherry
> 1 tablespoon soy sauce
> 1�„2 teaspoon sugar
> Second Sauce
>
> 1 1�„4 tablespoons cornstarch
> 3�„4 cup chicken broth
>
> http://www.food.com/recipe/cantonese...shrooms-466040
>
> NGREDIENTS Nutrition
>
> SERVINGS 4 UNITS US
> 1 1�„4 lbs chicken tenders, cut into 1 1/2 inch pieces (or skinless,
> boneless chicken breasts)
> 1�„2 cup oyster sauce
> 2 tablespoons cornstarch
> 2 tablespoons peanut oil
> 6 scallions, cut into 1 inch pieces
> 8 slices ginger (peeled and thinly sliced)
> 3 garlic cloves, coarsely chopped
> 8 -10 mushrooms, sliced (cremini, shitake or mixed)
> 12 ounces baby bok choy, cut crosswise into 1 1/2 inch pieces
> 1 1�„4 cups low sodium chicken broth
> 2 teaspoons toasted sesame oil
> cooked rice, for serving
>
>
> Enjoy!

Thanks, that should keep me occupied and hopefully sated.
===

On Wed, 19 Aug 2015 10:52:18 -0700 (PDT), Roy >
wrote:

>I've never had much to do with genuine Chinese food and seldom read about
>it on this forum. About the only one who is into it at all is Squertzy.
>
>Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
>and I am definitely going to try this at home. Do any of you have suggestions
>about other relatively easy to prepare Cantonese style dishes to try?
>===

Well, ... classical American Chinese food is Cantonese, but just how
authentic that is, is another matter. Chop suey, chow mein, spare
ribs, won ton soup, chicken with vegetables, almond chicken, pressed
duck, fried rice, fried shrimp, eggrolls, ... maybe some beef with
black mushrooms. Lot of noodles, though that's more authentic and
less common in the US. And Edmonton, I can hardly guess at!

Frankly I seldom cook any of it, though I eat a ton. And the American
taste for Chinese-ish food went in a different direction starting in
the 1970s with the spicier non-Cantonese styles, with red peppers,
garlic, chili sauce, etc. I'm not even sure if my favorite black bean
sauce (w garlic) is Cantonese or something else.

J.

On 8/19/2015 12:37 PM, Roy wrote:
> On Wednesday, August 19, 2015 at 12:04:53 PM UTC-6, Playa wrote:
>> On 8/19/2015 11:52 AM, Roy wrote:
>>> I've never had much to do with genuine Chinese food and seldom read about
>>> it on this forum. About the only one who is into it at all is Squertzy.
>>>
>>> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
>>> and I am definitely going to try this at home. Do any of you have suggestions
>>> about other relatively easy to prepare Cantonese style dishes to try?
>>> ===
>>>
>>
>> Certainly:
>>
>> http://www.seriouseats.com/2014/10/i...e-cuisine.html
>>
>> Cantonese cuisine is typified by simple dishes that are all about clear,
>> natural flavors, reflections of the region's abundant seafood and
>> agriculture. While cooks in Sichuan and Dongbei may blast their food
>> with spice, Cantonese cooks employ very few heavy spices, letting main
>> ingredients speak for themselves. Also unlike the cuisines of Northern
>> and Western China, lamb and goat are rarely seen on the Cantonese table.
>> Pork, beef, chicken, fish, and seafood€”and often all parts thereof€”are
>> the primary proteins.
>>
>> http://www.food.com/recipe/cantonese-shrimp-70580
>>
>> INGREDIENTS Nutrition
>>
>> SERVINGS 4-6 UNITS US
>> 1 lb medium shrimp
>> 1 tablespoon cornstarch
>> 3 cloves garlic
>> 1 tablespoon salted fermented black beans
>> 3 tablespoons oil
>> 6 slices gingerroot, ¼ inch thick
>> 1�„4 lb ground pork or 1�„4 lb beef
>> 3 green onions, in 1 inch pieces
>> 1 medium egg, beaten
>>
>>
>> First Sauce
>>
>> 1 tablespoon dry sherry
>> 1 tablespoon soy sauce
>> 1�„2 teaspoon sugar
>> Second Sauce
>>
>> 1 1�„4 tablespoons cornstarch
>> 3�„4 cup chicken broth
>>
>> http://www.food.com/recipe/cantonese...shrooms-466040
>>
>> NGREDIENTS Nutrition
>>
>> SERVINGS 4 UNITS US
>> 1 1�„4 lbs chicken tenders, cut into 1 1/2 inch pieces (or skinless,
>> boneless chicken breasts)
>> 1�„2 cup oyster sauce
>> 2 tablespoons cornstarch
>> 2 tablespoons peanut oil
>> 6 scallions, cut into 1 inch pieces
>> 8 slices ginger (peeled and thinly sliced)
>> 3 garlic cloves, coarsely chopped
>> 8 -10 mushrooms, sliced (cremini, shitake or mixed)
>> 12 ounces baby bok choy, cut crosswise into 1 1/2 inch pieces
>> 1 1�„4 cups low sodium chicken broth
>> 2 teaspoons toasted sesame oil
>> cooked rice, for serving
>>
>>
>> Enjoy!
>
> Thanks, that should keep me occupied and hopefully sated.
> ===


You're most welcome.

You can riff off the food.com link and find all manner of Cantonese or
other regional style dishes you might enjoy.

One thing usually not included is the tip to blanch the veggies prior to
stir frying. You will be delighted with the brightness and crisp texture
they offer.

It's an extra step, but one that the best restaurants always use.

On Wed, 19 Aug 2015 10:52:18 -0700 (PDT), Roy >
wrote:

>I've never had much to do with genuine Chinese food and seldom read about
>it on this forum. About the only one who is into it at all is Squertzy.
>
>Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
>and I am definitely going to try this at home. Do any of you have suggestions
>about other relatively easy to prepare Cantonese style dishes to try?

Most American Chinese restaurant cookery is relatively easy, there are
plenty of cook books and web sites with pictures as a visual guide.
http://chinese.food.com/

On 8/19/2015 12:58 PM, Brooklyn1 wrote:
> On Wed, 19 Aug 2015 10:52:18 -0700 (PDT), Roy >
> wrote:
>
>> I've never had much to do with genuine Chinese food and seldom read about
>> it on this forum. About the only one who is into it at all is Squertzy.
>>
>> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
>> and I am definitely going to try this at home. Do any of you have suggestions
>> about other relatively easy to prepare Cantonese style dishes to try?
>
> Most American Chinese restaurant cookery is relatively easy, there are
> plenty of cook books and web sites with pictures as a visual guide.
> http://chinese.food.com/
>

That's one of my go-to websites also.

A fine asset.

On 8/20/2015 4:58 AM, Brooklyn1 wrote:
> On Wed, 19 Aug 2015 10:52:18 -0700 (PDT), Roy >
> wrote:
>
>> I've never pare Cantonese style dishes to try?
>
> Most American Chinese restaurant cookery is relatively easy, there are
> plenty of cook books and web sites with pictures as a visual guide.
> http://chinese.food.com/
>
Mmmm hmmm...

On 8/20/2015 4:45 AM, JRStern wrote:
> On Wed, 19 Aug 2015 10:52:18 -0700 (PDT), Roy >
> wrote:
>
>> I've never had much to do with genuine Chinese food and seldom read about
>> it on this forum. About the only one who is into it at all is Squertzy.
>>
>> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
>> and I am definitely going to try this at home. Do any of you have suggestions
>> about other relatively easy to prepare Cantonese style dishes to try?
>> ===
>
> Well, ... classical American Chinese food is Cantonese, but just how
> authentic that is, is another matter. Chop suey, chow mein, spare
> ribs, won ton soup, chicken with vegetables, almond chicken, pressed
> duck, fried rice, fried shrimp, eggrolls, ... maybe some beef with
> black mushrooms. Lot of noodles, though that's more authentic and
> less common in the US. And Edmonton, I can hardly guess at!
>
> Frankly I seldom cook any of it, though I eat a ton. And the American
> taste for Chinese-ish food went in a different direction starting in
> the 1970s with the spicier non-Cantonese styles, with red peppers,
> garlic, chili sauce, etc. I'm not even sure if my favorite black bean
> sauce (w garlic) is Cantonese or something else.
>
> J.
>
Mmmm hmmm...

On 8/20/2015 4:05 AM, wrote:
> On Wednesday, August 19, 2015 at 10:52:25 AM UTC-7, Roy wrote:
>> I've never had much to do with genuine Chinese food and seldom read about
>> it on this forum. About the only one who is into it at all is Squertzy.
>>
>> Last
>
> Beef with broccoli in oyster sauce (use Lee Kum Kee Premium Brand) is
> delicious. I would use slices from a chunk of top sirloin. Use gai lan
> instead of Italian broccoli if you can get it.
>
Mmmm hmmm...

On 8/20/2015 3:52 AM, Roy wrote:
> I've never had much to do with genuine Chinese food and seldom read about
> it on this forum. About the only one who is into it at all is Squertzy.
>
> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
> and I am definitely going to try this at home. Do any of you have suggestions
> about other relatively easy to prepare Cantonese style dishes to try?
> ===
>
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to their famous cocktail parties, where U.S. Congressman and U.S.
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On 8/20/2015 4:47 AM, Playa wrote:
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Mmmm hmmm...

On 8/20/2015 4:37 AM, Roy wrote:
George HW Bush is a known evil pedophile, who ran a Congressional
Blackmail Child Sex Ring during the 1980s known as €œOperation Brownstone
and Operation Brownstar€�, and later to become known as €œThe Finders or
The Franklin Coverup€�. U.S. Vice President George HW Bush would sneak
children over to Senator Barney Franks condo, known as a €œBrownstone€�
to their famous cocktail parties, where U.S. Congressman and U.S.
Senators €” some willing and some unwilling participants €” got a taste of
the €œVoodoo Drug€� in their drink.

To prove a case, you need one that was involved in an operation or a
witness or documents; in this case, U.S. Customs documents prove the
case without getting anyone still living killed. Inside the (scribd)
document below is an article that appeared in US News and World report
December 27 1993, entitled €œThrough a Glass Very Darkly€�. This includes
cops, spies and a very old investigation €” also copies of the U.S.
Customs Reports where the names are not blacked out.

On 8/20/2015 4:03 AM, Playa wrote:
Barbara J. Llorente - A FRAUD TROLL ENABLER!
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____.-.____
[__Barbara__]
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(d|||TROLL|||b)
`|||ENABLER|||`
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`"""""""""'
\\~~~~~~~~~~~~~~~~~//




Mmmm hmmm...

Roy wrote in rec.food.cooking:

> I've never had much to do with genuine Chinese food and seldom read
> about it on this forum. About the only one who is into it at all is
> Squertzy.
>
> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton.
> Very tasty and I am definitely going to try this at home. Do any of
> you have suggestions about other relatively easy to prepare Cantonese
> style dishes to try? ===

The Char Sui is actually pretty easy and you can see variations of it
in several areas from Hawaii to Japan.

This one is easy to do with a prepared Char Sui sauce. Most are sweet
with a little licorice (anis) tone to it. In Hawaii, a very close
variation is called 'red cooked pork' (they add a lot of food dye to
it).

Pretty much use a long tined fork and poke it a lot, then smother in
sauce and fridge over night and bake the next day at about 275 for 20
mins per inch thick. Double the time if you like it more done.

Notice the pieces are kept generally to not more than 2.5 inches thick
in most locations. This is so the marinade can permeate the meat well.

This is not a time to 'brush sauce'. You indunuate (SP?) it and cook
it still indunuated.

The Hawaiian verision seems to be removed from the sauce then wiped a
bit and baked a bit more to dry?

Carol

--

On 8/20/2015 9:03 AM, cshenk wrote:
> Roy wrote in rec.food.cooking:
>
>> I've never had much to do with genuine Chinese food and seldom read
>> about it on You indunuate (SP?) it and cook
> it still indunuated.
>
> The Hawaiian verision seems to be removed from the sauce then wiped a
> bit and baked a bit more to dry?
>
> Carol
>

Mmmm hmmm...

On Thursday, August 20, 2015 at 3:52:25 AM UTC+10, Roy wrote:
> I've never had much to do with genuine Chinese food and seldom read about
> it on this forum. About the only one who is into it at all is Squertzy.
>
> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
> and I am definitely going to try this at home. Do any of you have suggestions
> about other relatively easy to prepare Cantonese style dishes to try?

I don't usually cook Cantonese. Sometimes, a Cantonese soup (noodles, BBQ pork, some vegetables), and sometimes lap cheong (Cantonese sausage) and rice. My wife will cook steamed fish with ginger.

Basic Cantonese style dishes are easy enough. Soups, or stir fry vegetables of thinly sliced chicken/pork with suitable vegetable with some garlic, ginger, soy sauce. Fry noodles, vegetables, ginger, garlic, maybe some soy sauce, slice BBQ pork.

Cantonese steamed oysters can be very good, and are easy.

If you want an easy meaty Cantonese dish (as opposed to predominantly vegetables or seafood), try white-cut chicken.

MY favourite Cantonese stuff is dim sum, but IMO that's something for restaurant yum cha, rather than home cooking.

Don't make my own BBQ pork, but just buy a piece or two. Slice it and use in soups or stir fries (or sandwiches with aioli, but that's not a traditional Chinese use).

On 8/20/2015 10:20 AM, Timo wrote:
> On Thursday, August 20, 2015 at 3:52:25 AM UTC+10, Roy wrote:
>> I've never ha
> MY favourite Cantonese stuff is dim sum, but IMO that's something for restaurant yum cha, r
>
Mmmm hmmm...

On Wed, 19 Aug 2015 17:20:08 -0700 (PDT), Timo
> wrote:

>On Thursday, August 20, 2015 at 3:52:25 AM UTC+10, Roy wrote:
>> I've never had much to do with genuine Chinese food and seldom read about
>> it on this forum. About the only one who is into it at all is Squertzy.
>>
>> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
>> and I am definitely going to try this at home. Do any of you have suggestions
>> about other relatively easy to prepare Cantonese style dishes to try?
>
>I don't usually cook Cantonese. Sometimes, a Cantonese soup (noodles, BBQ pork, some vegetables), and sometimes lap cheong (Cantonese sausage) and rice. My wife will cook steamed fish with ginger.
>
>Basic Cantonese style dishes are easy enough. Soups, or stir fry vegetables of thinly sliced chicken/pork with suitable vegetable with some garlic, ginger, soy sauce. Fry noodles, vegetables, ginger, garlic, maybe some soy sauce, slice BBQ pork.
>
>Cantonese steamed oysters can be very good, and are easy.
>
>If you want an easy meaty Cantonese dish (as opposed to predominantly vegetables or seafood), try white-cut chicken.
>
>MY favourite Cantonese stuff is dim sum, but IMO that's something for restaurant yum cha, rather than home cooking.
>
>Don't make my own BBQ pork, but just buy a piece or two. Slice it and use in soups or stir fries (or sandwiches with aioli, but that's not a traditional Chinese use).

I'm sure the closest you come to Chinky cookery is packets of ramen.

On 8/19/2015 9:09 PM, Brooklyn1 wrote:
> On Wed, 19 Aug 2015 17:20:08 -0700 (PDT), Timo
> > wrote:
>
>> Don't make my own BBQ pork, but just buy a piece or two. Slice it and use in soups or stir fries (or sandwiches with aioli, but that's not a traditional Chinese use).
>
> I'm sure the closest you come to Chinky cookery is packets of ramen.
>
Sheldon, we all know you love ramen noodle soup. You've mentioned it
many times over the years so making fun of it is hardly an accomplishment.

Jill

On Wednesday, August 19, 2015 at 7:48:15 PM UTC-6, jmcquown wrote:
> On 8/19/2015 9:09 PM, Brooklyn1 wrote:
> > On Wed, 19 Aug 2015 17:20:08 -0700 (PDT), Timo
> > > wrote:
> >
> >> Don't make my own BBQ pork, but just buy a piece or two. Slice it and use in soups or stir fries (or sandwiches with aioli, but that's not a traditional Chinese use).
> >
> > I'm sure the closest you come to Chinky cookery is packets of ramen.
> >
> Sheldon, we all know you love ramen noodle soup. You've mentioned it
> many times over the years so making fun of it is hardly an accomplishment.
>
> Jill

Jill, we all know that Brooky Baby believes that NOBODY can cook like he can so don't even try. His ego is gigantic.
He does come up with some good advice once in a while so he is
not a lost cause.
===

On 8/20/2015 1:54 PM, Roy wrote:
> On Wednesday, August 19, 2015 at 7:48:15 PM UTC-6, jmcquown wrote:
>> On 8/19/2015 9:09 PM, Brooklyn1 wrote:
>>> On Wed, 19 Aug 2015 17:20:08 -0700 (PDT), Timo
>>> > wrote:
>>>
> Jill, we all know that Brooky Baby believes that NOBODY can cook like he can so don't even try. His ego is gigantic.
> He does come up with some good advice once in a while so he is
> not a lost cause.
> ===
>
Mmmm hmmm...

On 8/20/2015 11:09 AM, Brooklyn1 wrote:
> On Wed, 19 Aug 2015 17:20:08 -0700 (PDT), Timo
> > wrote:
>
>> On Thursday, August 20, 2015 at 3:52:25 AM UTC+10, Roy wrote:
>>> I've never had much to do with genuine Chinese food and seldom read about
>>> it on this forum. (as opposed to predominantly vegetables or seafood), try white-cut chicken.
>>
>> MY favourite Cantonese stuff is dim sum, but IMO that's something for restaurant yum cha, rather than home cooking.
>>
> I'm sure the closest you come to Chinky cookery is packets of ramen.
>
Mmmm hmmm...

On 8/20/2015 11:48 AM, jmcquown wrote:
> On 8/19/2015 9:09 PM, Brooklyn1 wrote:
>> On Wed, ve ramen noodle soup. You've mentioned it
> many times over the years so making fun of it is hardly an accomplishment.
>
> Jill
Mmmm hmmm...

> wrote in message
...

> We have an excellent Cantonese restaurant here and the dim sum on the
> weekends is to die for. Agreed, I'd never be making that at home and
> neither do my Cantonese friends, we all go out to partake. They also
> do a marvellous Peking Duck with 24 hours notice and that too is
> something it's impossible to create at home without the special oven
> needed.

As you know, my granddaughter is living in Hong Kong learning Cantonese.
She tells me she has learned a lot of dishes, and when she returns she will
be cooking)) I can't wait))


--
http://www.helpforheroes.org.uk/shop/

On Thursday, August 20, 2015 at 7:26:37 AM UTC-10, Ophelia wrote:
> > wrote in message
> ...
>
> > We have an excellent Cantonese restaurant here and the dim sum on the
> > weekends is to die for. Agreed, I'd never be making that at home and
> > neither do my Cantonese friends, we all go out to partake. They also
> > do a marvellous Peking Duck with 24 hours notice and that too is
> > something it's impossible to create at home without the special oven
> > needed.
>
> As you know, my granddaughter is living in Hong Kong learning Cantonese.
> She tells me she has learned a lot of dishes, and when she returns she will
> be cooking)) I can't wait))
>
>
> --
> http://www.helpforheroes.org.uk/shop/

Back in the day, the adventurous kids would dream of living in New York or London. These days they're likely to think of Hong Kong or Shanghai or Tokyo. I think that's great! When they return back home they bring back a part of the culture with them. This is great - just as long as what they bring back isn't some nasty disease!

> wrote in message
...
> On Thu, 20 Aug 2015 18:23:18 +0100, "Ophelia" >
> wrote:
>
>>
>>
> wrote in message
. ..
>>
>>> We have an excellent Cantonese restaurant here and the dim sum on the
>>> weekends is to die for. Agreed, I'd never be making that at home and
>>> neither do my Cantonese friends, we all go out to partake. They also
>>> do a marvellous Peking Duck with 24 hours notice and that too is
>>> something it's impossible to create at home without the special oven
>>> needed.
>>
>>As you know, my granddaughter is living in Hong Kong learning Cantonese.
>>She tells me she has learned a lot of dishes, and when she returns she
>>will
>>be cooking)) I can't wait))
>
> Lolol - wait til she has to produce it on your stove and with only
> half the groceries needed My friends here import several critical
> ingredients they need/want.

If she knows the ingredients she needs, I suspect she might think of
bringing them with her ....

She is not a small child.


--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Thursday, August 20, 2015 at 7:26:37 AM UTC-10, Ophelia wrote:
>> > wrote in message
>> ...
>>
>> > We have an excellent Cantonese restaurant here and the dim sum on the
>> > weekends is to die for. Agreed, I'd never be making that at home and
>> > neither do my Cantonese friends, we all go out to partake. They also
>> > do a marvellous Peking Duck with 24 hours notice and that too is
>> > something it's impossible to create at home without the special oven
>> > needed.
>>
>> As you know, my granddaughter is living in Hong Kong learning Cantonese.
>> She tells me she has learned a lot of dishes, and when she returns she
>> will
>> be cooking)) I can't wait))
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> Back in the day, the adventurous kids would dream of living in New York or
> London. These days they're likely to think of Hong Kong or Shanghai or
> Tokyo. I think that's great! When they return back home they bring back a
> part of the culture with them. This is great - just as long as what they
> bring back isn't some nasty disease!

Like what?

--
http://www.helpforheroes.org.uk/shop/

On 21/08/2015 3:23 AM, Ophelia wrote:
>
>
> > wrote in message
> ...
>
>> We have an excellent Cantonese restaurant here and the dim sum on the
>> weekends is to die for. Agreed, I'd never be making that at home and
>> neither do my Cantonese friends, we all go out to partake. They also
>> do a marvellous Peking Duck with 24 hours notice and that too is
>> something it's impossible to create at home without the special oven
>> needed.
>
> As you know, my granddaughter is living in Hong Kong learning Cantonese.
> She tells me she has learned a lot of dishes, and when she returns she
> will be cooking)) I can't wait))
>
>
She will need a decent wok burner. One of these will work wonders and,
more importantly, will keep that style of cooking outside where it
belongs. You won't believe the mess a wok cooker will make of your
conventional western style kitchen.

http://tinyurl.com/pax2tvg

We have one of these below sitting on a cart.

http://tinyurl.com/orrhdmf

Really good for any style of wok cooking. I bought ours locally but she
could easily get one over there.

This one with its three ring burners seems a good bet. Friends of ours
have one of these.

http://tinyurl.com/nfmtg35

It looks like it could handle anything you could throw at it. Cheap
enough so I might look into getting one of them.

--

Xeno

On 21/08/2015 5:22 AM, dsi1 wrote:
> On Thursday, August 20, 2015 at 7:26:37 AM UTC-10, Ophelia wrote:
>> > wrote in message
>> ...
>>
>>> We have an excellent Cantonese restaurant here and the dim sum on the
>>> weekends is to die for. Agreed, I'd never be making that at home and
>>> neither do my Cantonese friends, we all go out to partake. They also
>>> do a marvellous Peking Duck with 24 hours notice and that too is
>>> something it's impossible to create at home without the special oven
>>> needed.
>>
>> As you know, my granddaughter is living in Hong Kong learning Cantonese.
>> She tells me she has learned a lot of dishes, and when she returns she will
>> be cooking)) I can't wait))
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> Back in the day, the adventurous kids would dream of living in New York or London. These days they're likely to think of Hong Kong or Shanghai or Tokyo. I think that's great! When they return back home they bring back a part of the culture with them. This is great - just as long as what they bring back isn't some nasty disease!
>
Is that what you brought home?

--

Xeno

On Thursday, August 20, 2015 at 9:47:55 AM UTC-10, Xeno wrote:
> On 21/08/2015 3:23 AM, Ophelia wrote:
> >
> >
> > > wrote in message
> > ...
> >
> >> We have an excellent Cantonese restaurant here and the dim sum on the
> >> weekends is to die for. Agreed, I'd never be making that at home and
> >> neither do my Cantonese friends, we all go out to partake. They also
> >> do a marvellous Peking Duck with 24 hours notice and that too is
> >> something it's impossible to create at home without the special oven
> >> needed.
> >
> > As you know, my granddaughter is living in Hong Kong learning Cantonese.
> > She tells me she has learned a lot of dishes, and when she returns she
> > will be cooking)) I can't wait))
> >
> >
> She will need a decent wok burner. One of these will work wonders and,
> more importantly, will keep that style of cooking outside where it
> belongs. You won't believe the mess a wok cooker will make of your
> conventional western style kitchen.
>
> http://tinyurl.com/pax2tvg
>
> We have one of these below sitting on a cart.
>
> http://tinyurl.com/orrhdmf
>
> Really good for any style of wok cooking. I bought ours locally but she
> could easily get one over there.
>
> This one with its three ring burners seems a good bet. Friends of ours
> have one of these.
>
> http://tinyurl.com/nfmtg35
>
> It looks like it could handle anything you could throw at it. Cheap
> enough so I might look into getting one of them.
>
> --
>
> Xeno

I've woked on a standard electric burner and it works pretty good. It worked better than a regular pan because it's a wok.

On Thursday, August 20, 2015 at 9:33:56 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Thursday, August 20, 2015 at 7:26:37 AM UTC-10, Ophelia wrote:
> >> > wrote in message
> >> ...
> >>
> >> > We have an excellent Cantonese restaurant here and the dim sum on the
> >> > weekends is to die for. Agreed, I'd never be making that at home and
> >> > neither do my Cantonese friends, we all go out to partake. They also
> >> > do a marvellous Peking Duck with 24 hours notice and that too is
> >> > something it's impossible to create at home without the special oven
> >> > needed.
> >>
> >> As you know, my granddaughter is living in Hong Kong learning Cantonese.
> >> She tells me she has learned a lot of dishes, and when she returns she
> >> will
> >> be cooking)) I can't wait))
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > Back in the day, the adventurous kids would dream of living in New York or
> > London. These days they're likely to think of Hong Kong or Shanghai or
> > Tokyo. I think that's great! When they return back home they bring back a
> > part of the culture with them. This is great - just as long as what they
> > bring back isn't some nasty disease!
>
> Like what?
>
> --
> http://www.helpforheroes.org.uk/shop/

Bird flu for one.

"Xeno" > wrote in message
...
> On 21/08/2015 3:23 AM, Ophelia wrote:
>>
>>
>> > wrote in message
>> ...
>>
>>> We have an excellent Cantonese restaurant here and the dim sum on the
>>> weekends is to die for. Agreed, I'd never be making that at home and
>>> neither do my Cantonese friends, we all go out to partake. They also
>>> do a marvellous Peking Duck with 24 hours notice and that too is
>>> something it's impossible to create at home without the special oven
>>> needed.
>>
>> As you know, my granddaughter is living in Hong Kong learning Cantonese.
>> She tells me she has learned a lot of dishes, and when she returns she
>> will be cooking)) I can't wait))
>>
>>
> She will need a decent wok burner. One of these will work wonders and,
> more importantly, will keep that style of cooking outside where it
> belongs. You won't believe the mess a wok cooker will make of your
> conventional western style kitchen.
>
> http://tinyurl.com/pax2tvg
>
> We have one of these below sitting on a cart.
>
> http://tinyurl.com/orrhdmf
>
> Really good for any style of wok cooking. I bought ours locally but she
> could easily get one over there.
>
> This one with its three ring burners seems a good bet. Friends of ours
> have one of these.
>
> http://tinyurl.com/nfmtg35
>
> It looks like it could handle anything you could throw at it. Cheap enough
> so I might look into getting one of them.

We have a (double ring) wok burner as part of our hob I expect she will
make good use of it. She is cooking her own food in HK so I guess she will
be ok)

Given your warning I guess we will protect the rest of the kitchen)


--
http://www.helpforheroes.org.uk/shop/

On Thursday, August 20, 2015 at 9:48:36 AM UTC-10, Xeno wrote:
> On 21/08/2015 5:22 AM, dsi1 wrote:
> > On Thursday, August 20, 2015 at 7:26:37 AM UTC-10, Ophelia wrote:
> >> > wrote in message
> >> ...
> >>
> >>> We have an excellent Cantonese restaurant here and the dim sum on the
> >>> weekends is to die for. Agreed, I'd never be making that at home and
> >>> neither do my Cantonese friends, we all go out to partake. They also
> >>> do a marvellous Peking Duck with 24 hours notice and that too is
> >>> something it's impossible to create at home without the special oven
> >>> needed.
> >>
> >> As you know, my granddaughter is living in Hong Kong learning Cantonese.
> >> She tells me she has learned a lot of dishes, and when she returns she will
> >> be cooking)) I can't wait))
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > Back in the day, the adventurous kids would dream of living in New York or London. These days they're likely to think of Hong Kong or Shanghai or Tokyo. I think that's great! When they return back home they bring back a part of the culture with them. This is great - just as long as what they bring back isn't some nasty disease!
> >
> Is that what you brought home?
>
> --
>
> Xeno

I've never been to that part of the world. We did have a dengue fever outbreak on this rock a few years ago. If you're interested in exotic tropical diseases, you're welcome to take some to your home planet.

"dsi1" > wrote in message
...
> On Thursday, August 20, 2015 at 9:33:56 AM UTC-10, Ophelia wrote:
>> "dsi1" <> wrote in message
>> ...
>> > On Thursday, August 20, 2015 at 7:26:37 AM UTC-10, Ophelia wrote:
>> >> > wrote in message
>> >> ...
>> >>
>> >> > We have an excellent Cantonese restaurant here and the dim sum on
>> >> > the
>> >> > weekends is to die for. Agreed, I'd never be making that at home
>> >> > and
>> >> > neither do my Cantonese friends, we all go out to partake. They
>> >> > also
>> >> > do a marvellous Peking Duck with 24 hours notice and that too is
>> >> > something it's impossible to create at home without the special oven
>> >> > needed.
>> >>
>> >> As you know, my granddaughter is living in Hong Kong learning
>> >> Cantonese.
>> >> She tells me she has learned a lot of dishes, and when she returns she
>> >> will
>> >> be cooking)) I can't wait))
>> >>
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> > Back in the day, the adventurous kids would dream of living in New York
>> > or
>> > London. These days they're likely to think of Hong Kong or Shanghai or
>> > Tokyo. I think that's great! When they return back home they bring back
>> > a
>> > part of the culture with them. This is great - just as long as what
>> > they
>> > bring back isn't some nasty disease!
>>
>> Like what?
>>
>
> Bird flu for one.

Well (fingers crossed) I just watched a video she sent today and she looks
healthy and happy enough She will be there another 6 months

--
http://www.helpforheroes.org.uk/shop/

On Thursday, August 20, 2015 at 9:55:46 AM UTC-10, Ophelia wrote:
> "Xeno" > wrote in message
> ...
> > On 21/08/2015 3:23 AM, Ophelia wrote:
> >>
> >>
> >> > wrote in message
> >> ...
> >>
> >>> We have an excellent Cantonese restaurant here and the dim sum on the
> >>> weekends is to die for. Agreed, I'd never be making that at home and
> >>> neither do my Cantonese friends, we all go out to partake. They also
> >>> do a marvellous Peking Duck with 24 hours notice and that too is
> >>> something it's impossible to create at home without the special oven
> >>> needed.
> >>
> >> As you know, my granddaughter is living in Hong Kong learning Cantonese.
> >> She tells me she has learned a lot of dishes, and when she returns she
> >> will be cooking)) I can't wait))
> >>
> >>
> > She will need a decent wok burner. One of these will work wonders and,
> > more importantly, will keep that style of cooking outside where it
> > belongs. You won't believe the mess a wok cooker will make of your
> > conventional western style kitchen.
> >
> > http://tinyurl.com/pax2tvg
> >
> > We have one of these below sitting on a cart.
> >
> > http://tinyurl.com/orrhdmf
> >
> > Really good for any style of wok cooking. I bought ours locally but she
> > could easily get one over there.
> >
> > This one with its three ring burners seems a good bet. Friends of ours
> > have one of these.
> >
> > http://tinyurl.com/nfmtg35
> >
> > It looks like it could handle anything you could throw at it. Cheap enough
> > so I might look into getting one of them.
>
> We have a (double ring) wok burner as part of our hob I expect she will
> make good use of it. She is cooking her own food in HK so I guess she will
> be ok)
>
> Given your warning I guess we will protect the rest of the kitchen)
>

Evidently, I've been doing it wrong all these years!

>
> --
> http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Thursday, August 20, 2015 at 9:55:46 AM UTC-10, Ophelia wrote:
>> "Xeno" > wrote in message
>> ...
>> > On 21/08/2015 3:23 AM, Ophelia wrote:
>> >>
>> >>
>> >> > wrote in message
>> >> ...
>> >>
>> >>> We have an excellent Cantonese restaurant here and the dim sum on the
>> >>> weekends is to die for. Agreed, I'd never be making that at home and
>> >>> neither do my Cantonese friends, we all go out to partake. They
>> >>> also
>> >>> do a marvellous Peking Duck with 24 hours notice and that too is
>> >>> something it's impossible to create at home without the special oven
>> >>> needed.
>> >>
>> >> As you know, my granddaughter is living in Hong Kong learning
>> >> Cantonese.
>> >> She tells me she has learned a lot of dishes, and when she returns she
>> >> will be cooking)) I can't wait))
>> >>
>> >>
>> > She will need a decent wok burner. One of these will work wonders and,
>> > more importantly, will keep that style of cooking outside where it
>> > belongs. You won't believe the mess a wok cooker will make of your
>> > conventional western style kitchen.
>> >
>> > http://tinyurl.com/pax2tvg
>> >
>> > We have one of these below sitting on a cart.
>> >
>> > http://tinyurl.com/orrhdmf
>> >
>> > Really good for any style of wok cooking. I bought ours locally but she
>> > could easily get one over there.
>> >
>> > This one with its three ring burners seems a good bet. Friends of ours
>> > have one of these.
>> >
>> > http://tinyurl.com/nfmtg35
>> >
>> > It looks like it could handle anything you could throw at it. Cheap
>> > enough
>> > so I might look into getting one of them.
>>
>> We have a (double ring) wok burner as part of our hob I expect she
>> will
>> make good use of it. She is cooking her own food in HK so I guess she
>> will
>> be ok)
>>
>> Given your warning I guess we will protect the rest of the kitchen)
>>
>
> Evidently, I've been doing it wrong all these years!

hah I doubt it)


--
http://www.helpforheroes.org.uk/shop/