scoopG's Profile

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Hunan House (flushing) - been recently?

It's an easy walk from Roosevelt and Main.

about 14 hours ago
scoopG in Outer Boroughs
1

Why aren't we eating more geese?

There are many reasons why goose is not more popular in the USA. Nearly 97% of poultry production here is chicken (broilers), chicken eggs and turkeys. Geese represent only 0.02% of the total production.

Geese farming is more popular in Asia and Central Europe where they are better suited to smaller farms.

Raising geese is more complicated than chickens, especially where down and feathers are involved. Special equipment is required as they are not easy to kill: they have many pinfeathers that are difficult to remove.

While geese are excellent grass foragers, they thrive best when kept naturally protected from predators. They are picky eaters. One acre will support only 20-40 geese. They do not do well in enclosed spaces and their overall reproductive rate is comparatively low. They are not prolific egg layers: producing only one quarter of the amount of eggs that chickens do. Geese are usually slaughtered in November in the US and then frozen.

2012:
http://www.agmrc.org/commodities__pro...

about 14 hours ago
scoopG in General Topics

[Hong Kong] One day gastronomic itinerary

I for one am not clicking on blog links. If you have CH reviews then please post them.

about 24 hours ago
scoopG in China & Southeast Asia

Hunan House (flushing) - been recently?

Yes, they renovated the interior. Food is as good as I ever remember it.

Hunan House (flushing) - been recently?

I've not been back to HK of GS in a very long time. Hunan House has more tables - I think HK of GS has only one large round table. Am pretty sure if they were using the Huang Feihong snack in a dish they would announce it.

1 day ago
scoopG in Outer Boroughs

Potato Flakes?

Potato flour is an excellent soup thickener and contains no processed junk.

2 days ago
scoopG in Manhattan

Potato Flakes?

Potato flour will do just fine. What you are referring to is not low brow but merely junk food.

Feb 27, 2015
scoopG in Manhattan

$1 Duck Buns in Flushing

Feb 27, 2015
scoopG in Outer Boroughs

Potato Flakes?

Feb 27, 2015
scoopG in Manhattan

Hunan House (flushing) - been recently?

A recent post Lunar new year visit to Hunan House revealed that Alan Li and his crew continue to deliver excellent food. A small group of us settled into one of the large round tables and ordered seven dishes.

The top two were Beef with Crisp Pepper and Cabbage in Fry Wok. XLB are not as good as found elsewhere. Last December, Joe DiStefano wrote about the Beef with Crisp Pepper Dish. In Chinese on their menu it is 黃飛鴻椒炒牛肉-Huáng Fēihóng jiāochǎo niúròu – Beef with Crisp Pepper. Joe so liked the dish he ordered it twice. I'll do the same next time.

The name is from a popular figure in contemporary Chinese culture named Huang Feihong. Today it is a popular after school snack: peanuts and hot dried peppers. In 2009, the former M&T Qingdao restaurant on Kissena first incorporated this snack into two dishes there – a fish dish and a chicken one.

Slideshow:
http://www.smugmug.com/photos/swfpopu...

Huang Feihong:
http://en.wikipedia.org/wiki/Wong_Fei...

Huang Feihong Snack Pack:
http://www.shinho.com.cn/product_h.asp

Chopsticks and Marrow – Joe DiStefano
http://chopsticksandmarrow.com/2014/1...

Feb 27, 2015
scoopG in Outer Boroughs
1

NY Dim Sum [moved from Philadelphia board]

Thanks. Red Egg does offer more evening dim sum items (at least 19) than either Hakkasan or Red Farm - until 11 pm.

Feb 26, 2015
scoopG in Manhattan
1

NY Dim Sum [moved from Philadelphia board]

Then Jin Fong (linked above) or Golden Unicorn are for you. Both are in Chinatown and easily accessible from the Garment District.

http://www.goldenunicornrestaurant.com/

Feb 26, 2015
scoopG in Manhattan
1

New Sichuan Restaurant in Midtown West : Savor Sichuan

Zigong (自貢 or 自贡 Zìgòng) is the third largest city in Sichuan and was a center for salt production that began with the ancient Bashu (巴蜀 Bāshǔ) people in the Sichuan Basin – where underwater pools of brine developed from sea water and and also created numerous salt caves. The simple Chinese dish of boiled beef might have originated with them.

A google search turned up lots of Zigong dishes, which appear difficult to distinguish from Sichuan fare:

https://www.google.com/search?q=%E8%8...

Feb 26, 2015
scoopG in Manhattan

NY Dim Sum [moved from Philadelphia board]

Which places in Boston by the way offer dim sum during dinner?

At least three in NYC do...

Hakkasan offers five dim sum items at dinner and nine other small plate dishes at least.
http://hakkasan.com/locations/hakkasa...

Red Egg has a full evening dim sum menu.
http://redeggnyc.com/?page_id=17

Red Farm does 13 dim sum items at dinner time.
http://redfarmnyc.com/

Feb 26, 2015
scoopG in Manhattan

NY Dim Sum [moved from Philadelphia board]

Feb 25, 2015
scoopG in Manhattan

Szechuan reviews: Four Rivers and E Mei from Philly Chinatown

You have to be careful and not literally translate Chinese characters. 大麻 dàmá here does not mean "big numb" - it means hemp or marijuana. It represents a compound "word" just like we have in English: corndog, uproar or highbrow. We don't break every compound word into its component parts, neither do the Chinese.

Feb 17, 2015
scoopG in Philadelphia

Serious Eats: Where to Eat Chinese in NYC

There wasn't any renovation at Shanghai Deluxe Café - it was a labor dispute with employees that prompted the name change from Shanghai Café. I think the XLB next door at Shanghai Heping (104 Mott Street) or 456 Shanghai Cuisine (69 Mott Street) are better.

Feb 17, 2015
scoopG in Manhattan

The Beginner’s Field Guide to Dim Sum

The dim sum article was by way of the Lucky Peach e-zine as it were - available I believe to subscribers of the quarterly food magazine Lucky Peach; from Chef David Chang and edited by Peter Meehan. Carolyn Phillips is a Chinese translator and has written about Chinese for a good few years now. She was working on a Chinese cookbook, not sure if that has been published yet.

http://carolynjphillips.blogspot.com/

Feb 14, 2015
scoopG in Food Media & News

The Beginner’s Field Guide to Dim Sum

My post did not settle right in the thread - my response was to klyeoh's HK dim sum cart swarm of customers ready to pounce - other customers who are not my immediate relatives be damned photo!

Feb 13, 2015
scoopG in Food Media & News
1

The Beginner’s Field Guide to Dim Sum

Reminds me of when Pizza Hut first opened up in Hongkong and introduced all-you-can eat buffets. The same folks above would go in and one diner would pay for a singe buffet and then pile up enough food for his/her family of four. That didn't last long.

Feb 13, 2015
scoopG in Food Media & News

The Beginner’s Field Guide to Dim Sum

Phil - how many Chinese wedding banquets have you attended? Or how often have you eaten in the homes of Chinese friends? My last Chinese wedding (300 guests) our food got cold waiting for one guest to arrive. Other tables started eating though. Of course no one at our table would dare touch a morsel until that one guest was seated. In a Chinese home meal, the entire "banquet" is eaten cold with only the rare dish stir-fried at the last minute. The dishes are set out on the table as they are cooked - to get cold. Photos of my last Chinese wedding and one home banquet in Qingdao in 2010 below.

Feb 13, 2015
scoopG in Food Media & News

Flushing Chinatown "Jian Bing" Street Vendor

They are pretty good. Photo below of a jianbing vendor in Qingdao in 2010.

Feb 07, 2015
scoopG in Outer Boroughs

Best Little Restaurant, formerly Ho Yuen Ting, in Chinatown

While Teochew Cuisine (also known/spelled as Teo Chiu, Chiu Chow, Chao Zhou: 潮州 Cháozhōu) might be considered a subset of Cantonese Cuisine – both the language and cuisine are quite similar to Fujian Cuisine.

Chaozhou is a coastal area in eastern Guangdong province right along the border of Fujian and like Fujian Cuisine, Chaozhou Cuisine is long on seafood and soups. They love both fresh and dried seafood. The main cooking methods are steaming, braising, stewing, frying, baking and more. They are known for taking cheaper varieties of fish and turning them into a fish paste. They also make fish balls, fish cakes and create dumpling skins made from this fish paste. In general any sauces tend to be clear and light.

Best Little Restaurant, formerly Ho Yuen Ting, in Chinatown

The characters here are: 桃園餅家 or Peach Garden Bakery.
桃園餅家 - táoyuán bǐngjiā in pinyin. How long was Ho Yuen Ting here?

Feb 07, 2015
scoopG in Greater Boston Area

Abnormally long lines at Fairway UES

Duh....sorry - yes it's on Third - between 87th and 88th.

Feb 06, 2015
scoopG in Manhattan

Abnormally long lines at Fairway UES

Should be within the next two weeks - and the store occupies 87th to 88th and Lex.

Feb 06, 2015
scoopG in Manhattan

Trip to London with 12 year old son

The OP has been on CH long enough to know that this is very sound advice!

Feb 05, 2015
scoopG in U.K./Ireland

trip to Paris with my 12 year old son

The OP has been on CH long enough to know this!

Feb 05, 2015
scoopG in France

Curry Ya – A Japanese Curry Specialist Worth Checking Out In The East Village

Thanks Lau for this review. Do they have much in the way of vegetables?

Feb 02, 2015
scoopG in Manhattan

Recent kitchen remodel? What's the best and worse of the new "technologies" you included?

Adding a Sonos wireless system.

Feb 01, 2015
scoopG in Not About Food
1