C&V lunch?
03-17-14, 06:52 AM
#676
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Yesterday my wife made Gyoza.
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03-17-14, 11:19 AM
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We always called them pot stickers, I never knew the official name was Gyoza. It's been a while since I made them but will be putting them on the shopping list.
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03-17-14, 12:08 PM
#679
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Untitled by ColonelJLloyd, on Flickr
Untitled by ColonelJLloyd, on Flickr
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03-17-14, 12:34 PM
#680
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Damn, Justin. You are amazing.
I make bok choi with garlic, but I'm sure I'll prefer your recipe. Care to share it?
I make bok choi with garlic, but I'm sure I'll prefer your recipe. Care to share it?
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03-17-14, 01:05 PM
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If you watch a few PBS cooking shows, you discover that the Maillard Reaction has nothing to do with putting a French freewheel on an Italian hub.
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03-17-14, 02:20 PM
#682
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But the Taiwanese have a version very similar.
Potstickers is the accepted name for describing them in this country. At least it's better than one region calling them Chinese Raviolis! :-P
Fried dumplings or potstickers, most restaurants will know exactly what you want.
03-17-14, 02:25 PM
#683
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That's too bad!
My high school friend invited me to visit next month and check out the city and take in the motoGP race at the new track.
I might bring a bike along.
She felt it's a good city for me to relocate to. We'll have to see.
My high school friend invited me to visit next month and check out the city and take in the motoGP race at the new track.
I might bring a bike along.
She felt it's a good city for me to relocate to. We'll have to see.
03-17-14, 09:18 PM
#685
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Thanks, Tom. Screaming hot wok, oil, garlic, baby bok choi, soy sauce, stock and garnish with some scallion. Add some fresh ginger with the garlic if you want or a little rice vinegar and honey. Or both. Plus a fresh chili or two. I don't prepare it the same every time.
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03-17-14, 09:24 PM
#686
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WNG, and the Polish call them pierogies. Jews call them pierogen. I'd bet ravioli is a plural noun, so I guess the singular would be raviolo. 
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“When man invented the bicycle he reached the peak of his attainments.” — Elizabeth West, US author
Please email me rather than PM'ing me. Thanks.
03-18-14, 02:20 PM
#688
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03-24-14, 08:13 AM
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Some soba noodles we had for lunch in Japan, it was very good.
05-18-14, 03:24 PM
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Summer's nearly here, so it's time to get the boat ready. Which means lunch at the marina. I usually order their uitsmijter (the one in post #1 ), which is excellent, but they'd added another classic to the menu: the Club Sandwich. Thought I'd give it a try. Not bad at all, but I could have done without the chips and guacamole.
05-18-14, 09:00 PM
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Nearly forgot about this thread! Food looks heavenly.
Been eating lots of fruit to fight the triple digit temps we're having. Just light in general, appetite is low when it's this hot.
Fruit Salad! par WNG555, sur Flickr
Roma tomato and mixed baby greens salad with strawberries.
Insalata di pomodori a fragola-018 par WNG555, sur Flickr
Grilled asparagus tips and green peppers. Zucchini too, but I ate those before the camera.
Ain't pretty, but delicious.
Antipasto par WNG555, sur Flickr
Been eating lots of fruit to fight the triple digit temps we're having. Just light in general, appetite is low when it's this hot.
Fruit Salad! par WNG555, sur Flickr
Roma tomato and mixed baby greens salad with strawberries.
Insalata di pomodori a fragola-018 par WNG555, sur Flickr
Grilled asparagus tips and green peppers. Zucchini too, but I ate those before the camera.
Ain't pretty, but delicious.
Antipasto par WNG555, sur Flickr
06-18-14, 04:56 PM
#695
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I was in France and Belgium last week. Excellent countries if you're into collecting new C&V material for this thread.
Escargots, or vineyard snails. @ Len Deighton: ici est le garlic!
Andouillette, a sausage made from tripe. (waiter: "are you familiar with what you just ordered?")
Tartare de boeuf poêlé. A really good hamburger, very lightly cooked ("pshh, pshh"):
Marmite du pêcheur. Something between a soup and a stew, with shrimps, mussels and fish, served with cheese and aïoli:
And for dessert, of course, flan:
I had a good week.
Escargots, or vineyard snails. @ Len Deighton: ici est le garlic!
Andouillette, a sausage made from tripe. (waiter: "are you familiar with what you just ordered?")
Tartare de boeuf poêlé. A really good hamburger, very lightly cooked ("pshh, pshh"):
Marmite du pêcheur. Something between a soup and a stew, with shrimps, mussels and fish, served with cheese and aïoli:
And for dessert, of course, flan:
I had a good week.
06-18-14, 07:06 PM
#696
Still learning
Gyoza is just the name for them in Japanese. They are popular all over Asia, and there are minor recipe differences. Gyoza tend to be smaller and have a more delicate skin.
But the Taiwanese have a version very similar.
Potstickers is the accepted name for describing them in this country. At least it's better than one region calling them Chinese Raviolis! :-P
Fried dumplings or potstickers, most restaurants will know exactly what you want.
But the Taiwanese have a version very similar.
Potstickers is the accepted name for describing them in this country. At least it's better than one region calling them Chinese Raviolis! :-P
Fried dumplings or potstickers, most restaurants will know exactly what you want.
Guo Tie
The 10 minute version, about $3.29 a bag, will serve 3 for lunch. The chicken is tastier than the pork.
QQ Bakery in Madison Heights, MI makes better Cha Shao Bao than in Toronto, NNJ or Beijing for that matter. No fat in the pork and $1.00 each. Pic is not their Bao, but for the uninitiated. Great for breakfast!
Last edited by oddjob2; 06-18-14 at 07:21 PM.
06-18-14, 07:41 PM
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Le Simplex D'railur
One half an onion, sliced & slowly sauteed to sweetness in olive oil + boeuf (ground), an everything bagel lightly toasted, with ranch dressing, sweet bbq sauce, melted Aged Vermont Sharp Cheddar, & the obligitory vin/Cabernet.
After a 90 minute ride at speed on the Peugeot.
You don't have to go too far for good eating.
After a 90 minute ride at speed on the Peugeot.
You don't have to go too far for good eating.
06-18-14, 07:58 PM
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@oddjob2
Hey man, you're killing me! I grew up on these things in NYC. I've not had a good Char Shui Bao in 5 years since moving to PHX! I get the frozen ones when I can find them at the International market. But they don't come close in taste. Bao's are one my top 5 best meat-bread combo/sandwiches.
Hey man, you're killing me! I grew up on these things in NYC. I've not had a good Char Shui Bao in 5 years since moving to PHX! I get the frozen ones when I can find them at the International market. But they don't come close in taste. Bao's are one my top 5 best meat-bread combo/sandwiches.
06-18-14, 09:14 PM
#699
Still learning
@oddjob2Hey man, you're killing me! I grew up on these things in NYC. I've not had a good Char Shui Bao in 5 years since moving to PHX! I get the frozen ones when I can find them at the International market. But they don't come close in taste. Bao's are one my top 5 best meat-bread combo/sandwiches.
06-18-14, 11:07 PM
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Have you tried this bakery yet?2012 - Display case | Yelp