rinkatink888's Profile

Title Last Reply

Offer to purchase Screaming Eagle

Sorry folks. Wines no longer available.

Feb 06, 2015
rinkatink888 in Wine

food from the 60's

I have a few cooks books for that decade, Better Homes & Gardens "Snacks and Refreshments, 1963, Farm Journals "Country Cookbook, 1959 and Woman's Day Encyclopedia of Cooker, Vol. 8. The Better Homes and Garden one is pretty thin (about 60 pages) with some great black and white photos (and a few color ones). I can scan the cookbook but may time a couple of days if you like.

Jan 25, 2014
rinkatink888 in Home Cooking

A. Rafanelli 1998

I drank the last of my Rafanelli 1995 zin a couple of years back.

Jan 09, 2014
rinkatink888 in Wine

A. Rafanelli 1998

Thanks. I thought a couple of hours should be fine but I read an article where some folks will decant an older wine for several hours.

Jan 09, 2014
rinkatink888 in Wine

A. Rafanelli 1998

A. Rafanelli 1998 - a few more bottles left . Time to open one up today. Been stored in a wine refrigerator around 55. Do you think a couple of hours is enough to decant or more time is needed?

Jan 09, 2014
rinkatink888 in Wine

Sesame flavour - how can I get it ?

You can also purchase what is called "100%" Pure Black Sesame oil. Much more expensive than regular sesame oil but very intense. I use it for marinate and sometimes a few drops at the end of my stir fries. You definitely can taste the sesame flavor.

Jan 09, 2014
rinkatink888 in General Topics

What's for Dinner #265 - Into the Deep Freeze Edition! (through Jan. 6, 2014)

Braised oxtail soup with lotus root, BBQ pork with my homemade Char Sui sauce along with baby bok choy from my dad’s garden.

Survey: Do you wash your poultry before cooking?

My Chinese Mom told me to always heavily salt the raw chicken for a few minutes and then rinse thoroughly; hence, I have been doing this all my life without ever asking why. Recently, someone asked me why and we have come to the realization the salt may kill bacteria within the chicken. I do wipe down the counters with Clorox wipes after the chicken has been rinsed.

Jan 03, 2014
rinkatink888 in General Topics

85CBakeryCafe coming to Gardena

There is another one coming to Torrance in the same complex where the Mitsuwa Marketplace is located. They haven't advertised until they have a closer opening date.

Dec 17, 2013
rinkatink888 in Los Angeles Area

85CBakeryCafe coming to Gardena

Spoke with one of the folks who are in the midst of hiring personnel for this location and he told me they are expecting to open the store after Thanksgiving.

Oct 11, 2013
rinkatink888 in Los Angeles Area

85CBakeryCafe coming to Gardena

Saw a "opening soon" sign today for the 85CBakeryCafe at the plaza where the 99 Ranch Market is located on the Southeast corner of Normandie and Artesia. I can imagine how insane the parking will be once the bakery is opened. On a positive note, the bakery is less than 15 minutes away.

Sep 30, 2013
rinkatink888 in Los Angeles Area

Best Place to Buy a Ham?

How about COSTCO? Must be good because there's tons of the baked hams every year around Easter, Christmas and Thanksgiving.

Mar 22, 2013
rinkatink888 in Los Angeles Area

Dining and Wineries Visit Requests – Mendocino County

Hey Chowhounders:

We are planning a 4-day trip to Mendocino County for some R&R in the first week of March and will be staying at the Fairfield Inn in Ukiah (using my Marriott points so it's free). We have never been to that area and we’re hoping you folks can provide some insights on places to dine and wineries to visit.

I read through some previous entries but there were only a few comments regarding the wine visits, so I’m hoping for an update and an expansion in the dining area and wineries.

Thanks a bunch

Feb 11, 2013
rinkatink888 in California

azdrama food Videos

My cousin introduced me to a website with lots of food videos. Check this link out.


Unfortunately, most of the videos are in mandarin or cantonese.

If money was no object, what would your everyday cooking look like?

I love to cook too so I pretty much cook and eat what I want; but I’ve always dream of a kitchen that would include the following but not limit to:

Eight commercial grade gas burners with dual ovens and a griddle top; two commercial wok burners with built-in back water drainage; a BBQ Pork/Peking Duck Roaster; two microwave oven; and, the best built-in sub-zero refrigerator/freezer, commercial hood fan, storage pantry and wine storage along with energy efficient lighting and other efficiency options with a nice big house and a backyard to entertain my guests.

Jan 20, 2013
rinkatink888 in General Topics

Pu-erh (Bo Nay) Tea - How Much?

Professor - my email address is rinkatink888@gmail.com.

Jan 20, 2013
rinkatink888 in General Topics

Pu-erh (Bo Nay) Tea - How Much?

Thank you for your comments back. Do appreciate it.

The tea was brought over in 1958 from Hong Kong to the US. She was originally from the Guangdong province in a small Taishan village . As for the style and/or vintage, I don't know. I remembered my mom telling me this was the best Bo Nay tea and now I regret I didn't pay more attention when she spoke about the tea. I remembered the teas were in round compressed "cake" form but she decided, for whatever reason, to unwrap, break-up the cakes and put the pieces in in a large tin can. The lid is tight and the tin was stored in a dark part of the pantry. The tea taste absolutely wonderful. You can taste the difference between the vintage Bo Nay and the new one, like tasting a vintage wine vs a newer one, it has that nice earthy, musky taste and smell.

It never occur for me to sell it because I like the tea so much. I was just got curious thinking about it when my cousin described the tea as "liquid gold". "Professor" - I'm willing to give up some of the tea for folks like you who will enjoy it. Where are you located? I'm in the Los Angeles area.

My mother also brought over "Lok On" tea, taste very similar to the Bo Nay. Some of my Chinese friends/relatives have not heard of the type of tea and I heard this was described as "old people" tea.

Jan 19, 2013
rinkatink888 in General Topics

Pu-erh (Bo Nay) Tea - How Much?

One of my favorite tea is Pu-erh. When my mother passed away in 2006, she left behind 2 square tins (gallon size) of pu-erh tea which I took with me since my dad doesn't like tea. This tea is part of the 50 lbs she brought from from Hong Kong to the United States in the late fifties so the tea is over 50 years old. It has aged beautifully and just a wonderful drinking tea with a heavently aroma. I gave some to my cousin and he label the tea as "liquid gold" which got me thinking and curious - how much is this kind of tea worth nowadays it was sold?

Jan 18, 2013
rinkatink888 in General Topics

The Best Meat Cookbooks

I have tons of cookbooks but when it comes to good basic technics, I generally refer back to the cooking techniques in my timelife books, and cooking with meat is no exception. I believe there are still some sites where you can get these books, if you are still interested.

The link below is a good illustration:


Jan 08, 2013
rinkatink888 in Home Cooking

Hot Sauce Gift Basket - Where to purchase in Los Angeles Area?

Oh how would I have love the opportunity to purchase 1 or 2 baskets, but mostly likely, they would be all gone by now and probably not worth the drive since I live in the South Bay.

Thank for you the info though. Maybe will see if they have the same basket for any nearby Big Lots here.

Jan 07, 2013
rinkatink888 in Los Angeles Area

Hot Sauce Gift Basket - Where to purchase in Los Angeles Area?

Thank you for the info for the Original Farmer's Market. Haven't been back there for a while. Looks like I'll be paying them a visit in the next day or so.

Thanks again!!

Jan 07, 2013
rinkatink888 in Los Angeles Area

Hot Sauce Gift Basket - Where to purchase in Los Angeles Area?

Does anyone know where I can purchase a Hot Sauce Gift Basket locally? I won't be able to get one purchased on-line in time.

Thank you

Jan 07, 2013
rinkatink888 in Los Angeles Area

Restaurant practices you'd like to see become more common

Wish there are servers who are observant and attentive of their customers’ dining experience. I know we may have bad experience in restaurant services but my basic grip is - please don’t ask me how the food is as soon as I put food in my mouth and start to chew. My mouth is full, therefore, I can’t talk, I have my hands over my mouth and can only nod my head. Lately, I’ve had a lot of experience with this (wonder if they do this in purpose – lol).

A few years back, one of the most attentive services we have ever had was in a nice Italian restaurant in downtown Portland, OR (forgot the name of the restaurant). During the course of our dinner, the server was polite, attentive but unintrusive. She seemed to know when to come to our table “at the right moment”, to either refill the wine or serve our food at soon as each course was completed, but - the standard of one service this server had provided is something I continued to rate and observe with other servers - is – she waits until we completed the drinking and/or the chewing the food before she will approach our table to ask how the food was, when to clear for the next course, etc.

Jan 07, 2013
rinkatink888 in Not About Food

What dish do you cook that people just rave about?

I like the idea of using rice wine vinegar. Yes you are suppose to use boiling water to scald the skin, and generally the meat is hung for this process. I tried it, without a meat hook and ended up burning myself, so I just use really hot water and take extra time in pushing the salt out.
Let me know how it works out.

Good luck

Jan 04, 2013
rinkatink888 in Home Cooking

What dish do you cook that people just rave about?

Hi fourunder:

Recipe follows below.

As I said earlier, the “crackling” pork belly is labor intensive.

A background to this recipe. My husband’s cousin came for a visit a couple of years ago and her husband brought with him a slab of pork belly. She claimed his version of the pork belly is better than any BBQ Roast pork than you can buy at any Chinese BBQ place. I tried it and was so good that I had to have the recipe, but the recipe was in his head and he didn’t speak any English and although I spoke his language, I couldn’t write Chinese. So I was trying to convert and wrote down what he was saying from Chinese into English with the proper measurements and after some trial and errors, I believe I finally came up with this great version.


A slab of pork belly – roughly about 8-10 inches square and about 1½ to 2 inches thick.
Sharp object to poke holes into the skin, i.e., sharp knife, fork, etc. (I finally invested in a meat tenderizer blade)
Baking Soda
6 Tbs Sugar
2 Tbs Salt
Char Sui BBQ Sauce (I make my own (but that’s another recipe) – but you can purchase a store bought version)
Chinese Five-Spice
Half-Size Baking Sheet with cooling rack
Chef torch (crème brulee torch)


Combined the sugar and salt.

Rinse and dry the pork belly thoroughly.

Take the pork belly and poke holes evenly throughout the entire surface on both sides (meat tenderizer works the best).

Layer the baking sheet with towels (or cloth) and put the cooling rack on top of the sheet (moisture from the pork belly will drench the towels). Lay the pork belly, skin side down on the rack.
Spread the sugar/salt mixture evenly onto the meat side of the belly, cover loosely with plastic wrap (Glad Press n’ Seal works best) and put in the “coldest” part of the refrigerator for 48 hours.

Take the pork belly out of the refrigerator and rinse thoroughly with hot water for at least ten minutes, pressing the pork belly constantly during the rinse (if you don’t the belly will be too salty).

Lay the pork belly back on the rack, this time skin side up (leave it wet). Spread a good portion of baking soda on the skin until it is thoroughly coated and put back in the coldest part of the refrigerator for another 24 hours.

After 24 hours, take out and rinse again thoroughly. Pat dry, put belly back on rack, skin side down and brush with the char sui sauce with a sprinkle of 5-spice sauce stirred into the char-sui sauce. Put back in refrigerator for at least a minimum of another 4 hours to marinate.

Turn oven to 350⁰.

Take pork belly out, set aside, remove and clean baking sheet and cooling rack and line with aluminum foil (if you don’t want to spend your time scrubbing the stuff off the sheet afterwards) and put the pork belly back on rack, skin side up and bake in oven for about an hour (until skin become brown, crispy and tiny bubbles starts to form.

Most of the time I can’t get all the skin to form the bubbles, so, I have invested in a chef torch to finish it off after I take it out of the oven.

Cut into small bit size pieces and enjoy!!

Hope you enjoy the fruits of your labor. We do, and if you have any questions, let me know.

Good luck!!

Jan 03, 2013
rinkatink888 in Home Cooking

What dish do you cook that people just rave about?

Most of my family, friends and co-workers knows that I’m a great cook and whenever there is an event, I am always asked to bring something or if my family is visiting, they would always put in their requests. Here are some of the most requested items:

Chicken Wings with Oyster Sauce - (always a favorite with my kids, nieces and nephews. In fact, my pregnant daughter had such a craving, she made a special request last week so I made a triple batch and took it took her house – 130 miles away).

Chicken with Mushroom in Oyster Sauce - (another favorite with my kids, nieces and nephews)

Chinese Style Spaghetti - (more nostalgia with the family – another one of my family requests)

“Cracklin” Pork Belly – (labor intensive – about three days, before it is baked in the oven. The cracklin pork skin will melt in your mouth. No one in the family turns this down. Even my father-in-law, who can’t eat this type of food anymore will not hesitate to eat some and take some with him. My father, who critiques everything I make, grudgingly told me this is some of the best pork belly he has ever had and it spoils him to the point he won’t buy the Chinese restaurants BBQ Roast Pork anymore).

Char Sui Sauce – (My mother’s recipe. The Char Sui Sauce is so good that everybody clamors for the recipe).

Braised Oxtails in Red Bean Paste – (kids not so much, rest of the adult family – they love it)

Braised Pork Belly with Taro in Red Bean Paste – (again, kids not so much, rest of the adult family – the love it).

Devil Eggs – (Another favorite with my family and co-workers)

Bruchetta – (Always a favorite my family and co-workers. A special request for this dish for my daughter’s upcoming baby shower).

Sticky Rice – (labor intensive but well worth it. Generally make this during the holidays)

Cream of Asparagus & Leek Soup – (wonderful soup to make when the weather is chilly).

Osso Bucco – (great recipe)

Banana Bread – (many of my friends put in this request).

I use to make many types of Cheese Cakes and was really good at it and my co-workers loved it (don’t make them anymore. No one in the family is really that fond of cheesecake). In fact, I had made cheesecake cupcakes and shared them at my daughter’s school (that was a long time ago) and one parent asked around who made these cupcakes and when he found it was me, he raved how great they were and that he is a French Baker at a local French Restaurant. That made me felt good.

Jan 03, 2013
rinkatink888 in Home Cooking

Locally-made Moon Cakes in LA?

We get our moon cakes at Kee Wah. Not sure if they are made here in the US and yes, they are a bit more expensive, but we love their white bean paste with four yolks.

Sep 27, 2012
rinkatink888 in Los Angeles Area

Foods from your childhood that seem laughable now

AS a kid, I loved slathering butter on Wonder Bread and pour sugar on it, squish it down, tear off the crust before I would eat it. It always amazes me how soft the bread was. Now I shudder at the that thought. I use to like Hostess Snoballs, but haven't had one for over 30+ years. Over the years, I lost my taste for the really sweet manufactured stuff. I use to love pouring catsup over everything, and now I rarely use it.

Sep 07, 2012
rinkatink888 in General Topics

HATCH CHILE ROASTING 2012 Please add dates.

Was the one who posted recently asking for good sopapillas but so far little results, however, I also came back to L.A last week from Albuquerque bringing two large bags of the “Hatch” chiles. One hot and one mild. Would have loved to have brought back a 30-lb sack (some of the stores were selling them for $12.99 for the whole sack and roast for free if you purchase the whole sack) but couldn’t do that since I was flying. Will be roasting what I brought back this weekend. Yummm

Sep 02, 2012
rinkatink888 in Los Angeles Area

Request for New Mexico style Sopapillas in Los Angeles

Funny you mentioned "Christmas". When I order my meal with, of course, with extra sopapillas, the server asked me if I would like the red or green sauce and I told her make it "Christmas".

Aug 30, 2012
rinkatink888 in Los Angeles Area