scoopG's Profile

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Who do you follow on the Manhattan Board?

Thanks Tommy D. and strangemd. cheeryvisage seems to have stopped posting.

about 1 hour ago
scoopG in Manhattan

Who do you follow on the Manhattan Board?

That would be Brian S. In 2008 or so he moved back to Tulsa.

about 1 hour ago
scoopG in Manhattan

Tipping during happy hour

In a bar, you should tip two dollars per drink, period.

about 12 hours ago
scoopG in Not About Food

Cabbage Preparations That Kids Like

It is less about her "cutting through the cabbage" and so much more about learning how to handle a knife safely, helping out in making a dish and being with Dad or Mom in the kitchen.

Jul 04, 2014
scoopG in Home Cooking

Cabbage Preparations That Kids Like

She does not have the dexterity to handle a big knife. A better place to start is introducing her to a smaller nylon knife that she can better handle and control without hurting herself.

Jul 03, 2014
scoopG in Home Cooking

Cabbage Preparations That Kids Like

You can also try bringing your kids into the kitchen with you and ask them for their input and advice on how to make it. Often when children have some ownership in the process and are allowed choices, they respond quite positively...

Jul 02, 2014
scoopG in Home Cooking
1

Who Makes The Best XLB (Soup Dumplings) in NYC?

456's XLB obviates the need to trek to Flushing just for for them.

Jul 01, 2014
scoopG in Manhattan

Peking Duck in Chinatown / Lower East Side

Recent thread:
http://chowhound.chow.com/topics/9304...

If it has to be Chinatown...Serious Eats – 2011:
http://newyork.seriouseats.com/2011/1...

Jul 01, 2014
scoopG in Manhattan

Who Makes The Best XLB (Soup Dumplings) in NYC?

I find the best in Manhattan are at 456 in Chinatown. Much else on the menu is Americanized though.

456:
http://chowhound.chow.com/topics/770707

Also check out...

Shanghai Heping
http://chowhound.chow.com/topics/841090

Shanghai Café Deluxe
http://chowhound.chow.com/topics/769840
http://chowhound.chow.com/topics/704166
http://chowhound.chow.com/topics/583263

Serious Eats – 2011:
http://newyork.seriouseats.com/2011/1...

Jun 30, 2014
scoopG in Manhattan

Formerly California Wok Opens on Westside With Authentic Chinese Goodies

No, have never bought the frozen XLB but have been served them at a Sichuan place in Minneapolis - am pretty sure they were from Sysco.

Jun 23, 2014
scoopG in Los Angeles Area

Formerly California Wok Opens on Westside With Authentic Chinese Goodies

File under "ready made products."
http://www.asianfoods.com/wp/full-pro...

Jun 22, 2014
scoopG in Los Angeles Area

Salom: Uzbek in Speepsheads Bay: Heavenly Delicious

Jun 21, 2014
scoopG in Outer Boroughs
1

BYOB Chinatown Resto for Group of 10 - 14 people

Have not stepped in either place in years so can't vouch for them. I think New Green Bo is now New Nice or Nice New Green Bo. Famous Sichuan on Pell might be another option.

http://chowhound.chow.com/topics/753398

Jun 20, 2014
scoopG in Manhattan

BYOB Chinatown Resto for Group of 10 - 14 people

I don't think NY Noodletown would work for 10-14 people. It is not that large of a space and they only have 2-3 large round tables. Perhaps Shanghai Heping or Fuleen would work.

Shanghai Heping:
http://chowhound.chow.com/topics/841090

Fuleen:
http://chowhound.chow.com/topics/8883...

Jun 20, 2014
scoopG in Manhattan

BYOB Chinatown Resto for Group of 10 - 14 people

Here's a thread from last December which should help:
http://chowhound.chow.com/topics/929586

Jun 20, 2014
scoopG in Manhattan

NYT

Could be but she has lived in Paris since at least 2002.

Jun 17, 2014
scoopG in France

New in Flushing: Lok Lok Restaurant

Please check out it out Pan. You might get there before me. They have two different Crispy Chicken dishes: Lok Lok Crispy Chicken (1/2) with Garlic Sauce and Crispy Chicken (1/2). Both for $12.95.

They feature 12 Casseroles, including Satay Beef, Curry Chicken Wings with Potatoes as well as Lamb Stew with Dry Bean Curd Skins. All from $12.95 to $23.00.

Jun 17, 2014
scoopG in Outer Boroughs

Any Chowhounders in Shenyang?

The cuisine of Northeastern China is marked by hearty meals centered on meat and fresh and pickled vegetables. Grains like wheat, millet and sorghum reflect influences from Manchuria, Mongolia, Korea, Russia and Japan. Northeastern cuisine is also known for strong flavors, lots of dumplings and a large variety of cold dishes. Raw fish might be served to start the meal. Garlic seems to be used but not too much ginger.

Jun 15, 2014
scoopG in China & Southeast Asia

Real Kung Fu Little Steam Buns (Noodles) BUT NOT SO FAST...

ipsedixit wrote about this place three months ago:

http://chowhound.chow.com/topics/963719

Jun 12, 2014
scoopG in Manhattan

Best Korean BBQ in Queens

Why not give Kang Hong Dong a try?

Lau's April review:
http://chowhound.chow.com/topics/971940

Jun 11, 2014
scoopG in Outer Boroughs

Trip guidance for tomorrow

There are some fairly recent threads on almond croissants and ice cream/gelato that might be of help.

Almond Croissant
http://chowhound.chow.com/topics/967596
http://chowhound.chow.com/topics/900279

and from 2010:

http://chowhound.chow.com/topics/728697

Best Ice Cream and Gelato:
http://chowhound.chow.com/topics/789599
http://chowhound.chow.com/topics/977688

ex 2012:
http://www.chow.com/food-news/122770/...

Jun 11, 2014
scoopG in Manhattan

Good Manhattan Chinese Hot Pot today

Jun 10, 2014
scoopG in Manhattan

"Special Flavor Chicken"- Have You Seen in Boston?

It seems likely that the word ketchup originated from the Malay word k'chap, which may have been appropriated from Cantonese. And as been noted the original ketchup was a brine or fish sauce that contained no tomatoes. It appears that several hundred years ago ketchup (or catsup or catchup) became a generic word for a sauce whose only common ingredient was vinegar.

Red ketchup is not used nor found in any Chinese kitchen. It appears the Strange Taste Chicken dish you are talking about is an American-Chinese concoction.

The actual Chinese dish (怪味雞 guài wèi jī) is a cold one that originated in the capital of Sichuan, Chongqing and contains sesame paste, sugar, vinegar, ginger, garlic, soy sauce, hot oil, Sichuan peppercorns and white pepper. It is hot and numbing, sweet and sour; hence its name: Strange Taste Chicken.

The tomato was one of the New World crops (along with maize, peanuts white potatoes etc.) that arrived in China around the 16th century. Despite China today being the world’s number one tomato producer, the crop is mostly made into paste for export.

Strange Taste Chicken photos:

https://www.google.com/search?q=%E6%8...

http://www.unctad.info/en/Infocomm/AA...

Jun 10, 2014
scoopG in Greater Boston Area

Honeymoon kick off in HK! Need an amazing meal

Jun 10, 2014
scoopG in China & Southeast Asia

Flushing Chinatown "Jian Bing" Street Vendor

Hot dogs are now quite popular in China now....

Jun 09, 2014
scoopG in Outer Boroughs

Real Authentic Chinese Food In the Area

I think you are confusing American-Chinese food ("large potions, low prices") with Cantonese cuisine. At its heart, Cantonese cuisine is all about using a light hand with fresh ingredients in trying to retain the original flavor of the food. The focus is on using a small amount of (a wide array of) spices. Fresh seafood is generally steamed without intense flavors that would be required for older fare.

Jun 09, 2014
scoopG in Minneapolis-St. Paul
2

Jing Fong still good for Dim Sum?

What dim sum places have you been to in San Francisco? The best dim sum out there is found in the greater Bay Area, like Koi Palace in Daly City.

Hakkasan is your best dim sum choice in NYC.

http://chowhound.chow.com/topics/857196
http://chowhound.chow.com/topics/913349

http://hakkasan.com/newyork/

Jun 08, 2014
scoopG in Manhattan
2

Real Authentic Chinese Food In the Area

They have not re-opened yet. They closed in early April for what was supposed to be a four week renovation....

Jun 06, 2014
scoopG in Minneapolis-St. Paul

Real Authentic Chinese Food In the Area

Is Kiefer Court still open? Could not find a recent thread on Rainbow.

Kiefer Court:
http://chowhound.chow.com/topics/773660

Szechuan Spice on Lake and Lyndale:
http://chowhound.chow.com/topics/722583

Grand Szechuan in Bloomington:
http://chowhound.chow.com/topics/646396

Rainbow:
http://rainbowrestaurant.com/menu/

Jun 06, 2014
scoopG in Minneapolis-St. Paul

Photos of Fictional Dishes

Every photo is from the same top-down angle. Repetitive and boring - you have to mix up the angles, especially when shooting food.

Jun 05, 2014
scoopG in Food Media & News