I'm really enjoying the podcast.i hope you keep it up. Future guest suggestions: Adam Roberts, formerly the Amateur Gourmet; Liz Gutman of Liddabit Sweets, Aziz Ansari.
My favorite food to go to town on is a box of steamed rice from Chinese take-out with plenty of soy sauce. Sure, rice is super cheap and easy to make, but there's something I love about eating it straight from that white box. Also, carrots and apple slices with peanut butter - so good! I eat that almost every day for lunch and still haven't gotten sick of it.
I'm really enjoying the chronicle of your travels - some of my favorite things I've ever read on SE. It's bringing back memories of my short study abroad experience in China. I was REALLY not an adventurous eater at the time. I've matured somewhat in that regard, but I think the toilet situation would still keep me from trying anything very daring.
I'm right there with you on Hard Rock. I'd never pick it in the U.S. (Do we even still have them?), but I was really grateful to see that guitar logo in Rome and Beijing. Sometimes, you just need a big, ice-filled drink to escape the exhausting heat and humidity. A Western restaurant is the only place you'll find that.
I don't want to make these, but I very much want to eat them.
Yum! I envy your task of trying all of these. The fruit fillings sound tasty, but if chocolate is an option, that's always what I'm choosing.
I think I may be even more envious of this "research" than I was of the dumpling piece, which says a lot.
I've seen a corn+wheat combo tortilla at Trader Joe's but didn't really get the point. Now I'm curious to try them.
This is quite a feat of snack food construction.
I use olive oil for the fat when I make tortillas. I don't have the skills to make them very uniform or structurally sound, but they're awfully tasty.
Love this :)
Might want to fix the home page teaser: "...so light and fluffy, it makes butts nervous about keeping their jobs." 😉 Or you could leave it, and give everyone a Monday morning chuckle.
I'm glad TJ's made the list because they're the most easily available for me.
I like to steam them in my rice cooker. You don't get any crispy brown parts, but it's super easy and quick.
Yum! I'm envious of people who live in close proximity to these, and now I'm craving dumplings like crazy.
I don't want to make these, but I wish I could eat them!
Can't wait to read about all that Chinese food. Research purposes aside, I'm pretty sure fondue with a spoon equals giving up on life.
Can I skip the wine or sub something else?
That seems like an awfully small amount of dressing for a whole cabbage.
Can you give guidance on adapting this to make without a pressure cooker?
My hesitation about getting a mandolins is that they seem like a pain to clean. Are any dishwasher safe?
Spring vegetable pierogies.
I'd eat more lamb if it could compete with other meats for price and availability. I know demand breeds supply, but I can't afford to drive that demand.