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Website: http://tastytreats.wordpress.com

Location: London, UK

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The Ten Most Recent Comments By supercharz

From Serious Eats

Photo of the Day: Bunny Egg Mold

Oh man, you've just reminded me that I forgot to bring the one I bought in Hong Kong back with me to London! TRAGEDY! D:

supercharz at 1:46PM on 02/23/08

From Serious Eats

Australia Dairy Company in Hong Kong

Oh noes.... you've revealed to the world that I made the fatal 'its/it's' error. FIXING THAT PRONTO.

Charmaine

supercharz at 4:01AM on 02/22/08

From Talk

The Potato in Authentic Chinese Cookery

Thanks for linking to my recipe, Karen... people really should try it more :)
I only came across it (as written in the post) from my old flatmate who came from northern China. She and my other flatmate, from Tsingdao, together taught me a lot about mainland Chinese cooking (as I'm from Hong Kong) - tomatoes do feature a lot, as they were quite into making tomato + scrambled eggs, or a tomato and egg drop soup. Both spectacular but I stupidly didn't get the recipe off them... however it should be quite self-explanatory ;)

But again, I really can't recommend that potato dish more!

supercharz at 5:13PM on 12/21/07

Responses to Comments by supercharz

From Serious Eats

Australia Dairy Company in Hong Kong

Another egg-secret at this Hong Kong establishment is the steamed egg custard (and the ginger-egg pudding). The names do not do the food justice. Simply divine, as a choice of either hot or cold dessert, for eat-in or takeout.

bigyam at 4:05AM on 02/26/08

From Talk

The Potato in Authentic Chinese Cookery

Thanks for posting this info, Gary - about your own direct and real experience with the potato in authentic Chinese cookery.

Two potato recipes listed now. That is good. :)

Karen Resta at 1:45PM on 01/12/08

From Talk

The Potato in Authentic Chinese Cookery

My wife is native Chinese and has been in the US for three years. She only cooks Chinese - Chinese food. She uses potatoes a lot. If we cook American it is me that cooks that. I lived in Mainland China for 4 years. Potatoes are a big part of the Northern diet. You can not grow rice in the snow, so northern China uses potatoes just like in the good old US. South - rice, North - potatoes.

A nice simple true Chinese dish to cook is tomato and shredded potato. You hand cut a potato Long ways into thin slivers and cook in a very little bit peanut oil until tender then add diced tomatoes and cook a little while longer...finished. Can't get healther than that. Oh, by the way. If you see beef in a Chinese dish it is either Americanized or a recent addition. They just plain don't eat beef. It takes too much land to raise either with grazing or growing grain to feed the cows. The closest they get to beef is donkey, again in the north. By the way it is good. Chinese as a rule don't eat a lot of meat.

Gary G at 7:28PM on 01/10/08

From Talk

The Potato in Authentic Chinese Cookery

I know how you feel, Karyn. I lived in a place once where actually there wasn't even soy sauce on the grocery store shelves, but there were other things that I hadn't really gotten into yet that were more germane to the culture (ha ha listen to me - I mean there were things the people there used on a daily basis like country ham etc.).

When I moved from there into an area where the grocery stores (though still far from the TJ's or WFM (which I tend to think of not as WFM but WTF) did have different fruits, vegetables, basic ingredients from "afar" I felt really as if I had moved back to America after a stay somewhere else - an odd discombobulating feeling but a very happy one.

Karen Resta at 10:06AM on 12/22/07

From Talk

The Potato in Authentic Chinese Cookery

Karen Resta - I really wish I had ethnic markets by me. I can barely buy soy sauce, much less fermented black beans, or African spices like sumac. I should order these things online, but then I couldn't use my tip money (i.e. cash).

It's wonderful that we're able to rediscover old ingredients. Potatoes don't seem so humble in aloo gobi . . . .

KarynMC at 9:53PM on 12/21/07

From Talk

The Potato in Authentic Chinese Cookery

It's interesting also that right now, at the present time in the New World there is a similar discovery of Asian or Far Eastern ingredients although those foods have existed in their own cultures or geographies for a very very long time.

The general exposure to these foods in the average household in the US has expanded in leaps and bounds in the past twenty or so years and many ingredients we did not have widely available or even had never seen at all are now in any average grocery store. It's absolutely fantastic, really.

supercharz, we both can thank thebasilqueen for the link to your recipe. I'm very glad she found and posted it. :)

Karen Resta at 9:25PM on 12/21/07

From Talk

The Potato in Authentic Chinese Cookery

I think it's really interesting how many traditional Middle Eastern/ European/ Asian dishes use New World Ingredients, like potatoes, tomatoes, and corn. For instance, I always heard about kabocha squash in Asian cookery - and it originated in the Americas.

KarynMC at 9:02PM on 12/21/07