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  1. Articles
    A couple of weeks ago, I roasted my first suckling pig. Aside from the cracklings, my favorite part of the pig was the pork belly which was even more tender and succulent than the rest of the meat. When I looked online for pork belly, I found several choices. Snake River Farms offered 5-6...
  2. Articles
    It's been a tough spring so far, for gardening. We had a long, cold, wet spring and the summer has been very wet also. This year we had decided, in place of a CSA share we would rent a plot in the community garden and grow some of our own vegetables. Due to all the rain, we go the garden in late...
  3. Articles
    I have to admit, I'm not a huge fan of Chinese food. Don't get me wrong, I don't dislike it, but when given the choice it is usually not my first choice. If going Asian my first choice is always Indian or Japanese. I'd also rather eat Thai if that is a choice. Again, it's not that I dislike...
  4. Articles
    My wife will tell you that I'm not a big fan of leftovers. It's true, while I don't hate leftovers, I am usually not a fan of eating something 2 or 3 days in a row. I will agree that certain things are definitely better the second or third day. Soups, stews, and most braised dishes fall squarely...
  5. Articles
    Chinese Stirfry Stirfry is a melding of equipment, technique, and food cut relatively small. While the term is often applied in the west to sauteing, in China stirfry covers two terms: Chow (chǎo) a quicker, higher heat and more vigorous technique with similarities to a western saute with the...
  6. Articles
    Do you like Chinese food? Below is a dish I would like to suggest for your home cooking. "Crystal Chicken" "Crystal Chicken"is a traditional Chinese dish. And our Yuhao special seasoning powder for making Crystal Chicken is originally created by a famous chef Chen Liuqi dated to Qing...
  7. Articles
    Selecting a wok There are lots of discussions about this out there so this will be a quick summary with some links to deeper discussions. Material Carbon steel or cast iron. These are the two authentic materials. As you season and use these pans, they become more and more non-stick. And this...
  8. Articles
    Whenever I mention that I write on the history of food, someone is bound to ask "When was pasta invented?" For Europe, that's a tricky question to answer. For China, though, we have a pretty good idea: about 300 BC. We have it on the authority of Shu Hsi, an official editor of ancient texts and...
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