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Chinese Tea Eggs - Quick method with Photos

The eggs look yummy despite the "chipped" whites. What's the idea behind not so fresh eggs? How old of an egg to do this?

Nov 05, 2010
davkiang in Home Cooking

mystery spice for Chinese beef stew?

Very nice. Beef stew is one of my fav dishes, just for the reason of making noodles later. Do you have an idea of the recipe?

Nov 05, 2010
davkiang in Home Cooking

Beijing: Cooking Magazines? in English? American ones?

Guandong province? Is there a big media presence there instead of Shanghai? I'd imagine many of the western publishers have chinese editions as well.

Beijing: Cooking Magazines? in English? American ones?

I'm curious to revive this post and ask; what is the popular food magazine in China? Is it a western pub or a chinese? If chinese, what's the title ... or a web link?

Basic Tomato Sauce

I actually tried blending it all in the end ... sort of made it too dry. Had to either add some pasta water or red wine to give it more body. Otherwise it was a paste. So, blending in the end is sort of a touchy attempt.

Mar 17, 2010
davkiang in Recipes

Live Sea Urchin source

Thanks, I'll check out RB. Otherwise no one has spotted this in markets, like Asian ...

Mar 13, 2010
davkiang in Los Angeles Area

Live Sea Urchin source

Hi looking for markets that carry live sea urchin ... in the tank. I've seen carried by 99 Ranch sometimes, but its random. Anyone spot any lately?

Mar 10, 2010
davkiang in Los Angeles Area

Roast vs. Bake

hi, i need to revive this posting / question one more time. why does my wolf oven have a separate selector for "roast" and "bake". the instructions just give a cryptic explanation of the same heating elements activating.
do commercial equipment have such a setting?

Dec 13, 2009
davkiang in General Topics

Simplehuman Sink Caddy

New way to get moldy :]

Dec 13, 2009
davkiang in Features