voicesurfer's Profile
Ling Long Legend - a pleasant surprise
The whole idea of pig's ear is its texture - crunchy cartilage. Soft and tender pig's ear is certainly something different.
eight precious pudding
Yes, you sure can. To reheat, just steam until it is warmed through. Microwave at low setting may be quicker.
Xinjiang Style Chinese Food - Silk Road Grub
I stand corrected, the address is Sheppard and Birchmount. Thanks for pointing it out.
cliff
Xinjiang Style Chinese Food - Silk Road Grub
Went to Chinese Lamb and Beef Restaurant at SW corner of Sheppard and Brimley in a small plaza with assorted Indo carribean grocery and roti joints. This is the second visit.
For those not familiar, Xinjiang style food is Halal as Muslim makes up a large proportion of people in that part of China. Lamb and cumin rules the day. Four of us had:
Lanzhou style beef noodle soup with hand pulled noodle- I found the noodle to be not chewy enough for my taste. At $7 it's a bit over priced.
Sauteed green beans with beef - very crunchy beans
Sauteed sliced lamb with cumin (Zhirin Lamb) - this is done differently from the norm, with whole cumin instead of ground cumin, the lamb was very tender
Roast lamb chop - coated with zhirin (ground cumin, chili and sesame seed) - this is outstanding as the grilled meat is tender with a crispy crust like you get with the freshly grilled souvlaki on Danforth
Salad of julienned cucumber, carrot, beef with wide mung bean noodles dressed with tahini, soy, oil and chili oil - well done
Baked flatbread with sesame seeds - we wanted Naan but the server suggested this instead
One drawback with Xinjiang style cooking is that it tends to be very oily. While the dishes we had weren't low fat, oil addition was restrained.
All six dishes filled us up very well for $60. You could order a beer to wash down your meal.
cliff
Super Fresh Tofu?
The recent rise in the cost of soy beans is probably behind the decline in taste of tofu, since the retail price of tofu hasn't kept pace. The bulk of tofu is water, depending on the texture of tofu. "Tofu fa", the kind of tofu with a soft custard texture has the highest water content. The change in taste is likely due to changes in the coagulation process (like making cheese curds from milk) to boost yield.
