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"Artisan" Western-style bread in Flushing

Read "Food in China: A Cultural and Historical Inquiry" by Frederick J. Simmons; Boca Raton, FL, 1991 and "Food in Chinese Culture: Anthropological and Historical Perspectives," edited by K. C. Chang, Yale University Press; New Haven, 1977.

about 5 hours ago
scoopG in Outer Boroughs

Charcoal Pit - Wilmington, DE

Maybe you were subliminally influenced by the recent visit by POTUS?

Did the Charcoal Pit ever serve up good burgers? Johnnies is just dishing up fast food hot dogs.

Lucky's on 202 is your best burger bet, with Hollywood Grill a distant two.

http://www.delawareonline.com/story/n...

http://luckyscoffeeshop.com/

Jul 26, 2014
scoopG in Mid-Atlantic

French Laundry solo?

The link there shows two alternatives for the OP to find fellow diners that might be of help.

Jul 24, 2014
scoopG in San Francisco Bay Area

French Laundry solo?

Jul 24, 2014
scoopG in San Francisco Bay Area

"Artisan" Western-style bread in Flushing

There was no shortage of fuel in ancient China. Boiling, deep frying, smoking, steaming and roasting and were the order of the day then. While it is thought that the wok was first used during the Han Dyansty, stir-frying as we know it today did not really come into its own until the Ming. Fuel shortages in China are of a more recent problem. Access to cooking oil was more of an issue.

Certainly the ancient Chinese had bread. Since antiquity the Chinese had contact with Iran and Inner Asia and the baked goods these peoples produced - although they did not become a major part of the Chinese diet.

In northern China, wheat and maize were turned into breads – both steamed and fried. In the northwest (Xinjiang) yeast and sourdough bread was mainly how wheat was consumed. And this bread was usually made in circular ovens. The ancient Chinese milled barley, buckwheat and sorghum into flour to create cakes.

By the Tang Dynasty small sesame covered breads were sold in major Chinese cities – the forerunner of todays shaobing. Meat was stuffed into them and they were served like sandwiches. In the 1930’s, Princeton scholar Sydney Gamble (1890-1968) documented that yeast bread was widely consumed in Beijing by wealthy Chinese families.

Jul 23, 2014
scoopG in Outer Boroughs
1

starving in Times Square....

How about something from your three previous requests for information, two of which mention Times Square?

http://chowhound.chow.com/topics/982843
http://chowhound.chow.com/topics/982270
http://chowhound.chow.com/topics/981243

Jul 20, 2014
scoopG in Manhattan
3

Chow-worthy places in Wiimington Riverfront?

It's an excellent downtown choice.
http://chowhound.chow.com/topics/907051

Jul 19, 2014
scoopG in Philadelphia

Best Chinese restaurants North of 34 Street?

Jul 14, 2014
scoopG in Manhattan

Best Chinese restaurants North of 34 Street?

Jul 13, 2014
scoopG in Manhattan
1

Restaurant Hype [Pig Heaven]

Old news-I reported that already!
__________________________

When was that?

Jul 10, 2014
scoopG in Manhattan

Who do you follow on the Manhattan Board?

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

Jul 09, 2014
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.

Jul 09, 2014
scoopG in Manhattan

Tipping during happy hour

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

Jul 09, 2014
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