Tweaking Cantonese and Hong Kongese recipes in my tiny Brooklyn kitchen, and dreaming of egg waffles in my sleep. Stop by my site and read more about my food background!
Shao, I LOVE this! There's nothing more comforting than a hot and steamy lo mai gai at dim sum (or any day at home)!
I'm so so happy that you made this! I never thought that it can be so simple!
SD from shanghai cafe!
So you're looking for authentic Chinese BBQ in the Midtown area? humm.. welp. That might be a challenge.
I get lunch from here from time to time, and their bbq is one of the best in Manhattan.
Like Peking duck?
Now.. what kind of oil does everyone recommend when cooking with a pre-seasoned cast iron? My friend said she's been using coconut oil and that works for her because it's got a high smoke point.
Thanks guys! :)
I've tried pork sausage, bacon, deep dish pizza, and so far so good! I'll be cooking some pork chops tonight!
;) I think bacon wins! I love cooking pizza at home so I'll give that a try at some point. @Mr.Nick - I, too, wonder about doing a grilled cheese or something like that (not as the first dish on the cast iron though). I have some sausages I might cook up tonight, and use as my first :)
One more question guys. What kind of oil is best for cooking with the cast iron? I only use extra virgin olive oil for all my cooking. Do I need to use vegetable oil instead with the cast iron? Or can I stick with my EVOO?
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