Comments for China Pasticcio

Comment on Gold for action and drama by lenna hopper

lenna hopper — Fri, 22 Aug 2008 04:53:21 +0000

More fun to read you blog. Loved the shirt. I think it is wonderful that Jenny is trying to get you to wear more color and print.

Also loved the emphasis on the lemon. I am delighted to find that you have loved many of the dishes you grew up with. Always nice to know.

I am sending your blog on to Anne. She is interested in reading it as I have told her how good it is.

Mom

Comment on Shanghaied to Xiangfan by china pasticcio

china pasticcio — Wed, 20 Aug 2008 23:02:38 +0000

There’s really only one type of train…somewhat dingy, but still serviceable. You can catch a train at one of two train stations in Wuhan…Hankou or Wuchang. Costs 40 kuai (just under 4 euros) for a “soft” seat. If you’re lucky, you’ll nab the “express” train that takes about 4 hours. Otherwise, the milk run train takes about 5 hours.

And you would have some (sane) reason to come to this third-tier city in the middle of nowhere China?

Comment on Shanghaied to Xiangfan by Evelien

Evelien — Wed, 20 Aug 2008 08:58:27 +0000

Can you please tell me how long the traintrip between Wuhan and Xiangfan took? What type of train did you travel in?

Your reply would be most appreciated!

Regards,
Evelien
The Netherlands

Comment on Better than Mom’s apple pie by china pasticcio

china pasticcio — Tue, 19 Aug 2008 02:29:53 +0000

My tiny tribute to my favorite chef…

Comment on Better than Mom’s apple pie by lenna hopper

lenna hopper — Tue, 19 Aug 2008 02:11:15 +0000

Happy to see my Croquettes on the menu.: – )

Comment on Chinese by china pasticcio

china pasticcio — Tue, 19 Aug 2008 01:05:22 +0000

While I’ve never been a big fan of chicken skin, I’ve found it’s minimal enough on chicken wings and does add flavor moisture…so we leave it on. And, as soon as things settle down here, I’ll do my best to post a video on jiaozi to show how Jenny folds her dumplings.

Comment on Chinese by lenna hopper

lenna hopper — Mon, 18 Aug 2008 14:40:03 +0000

I am going to try the Spicy Sichuan Chicken Wings. Do you leave on the skin. Would love to see Jenny do her Pork Dumplings.

Love the recipe section.

Comment on Chinese by china pasticcio

china pasticcio — Thu, 14 Aug 2008 02:23:17 +0000

Thanks for the giggle this morning. I needed one. Likely you were rushed, but the typos reminded me of the Chinglish one typically sees here, especially on restaurant menus. One of my all-time faves…”fried, juicy crap.”

I think you’re probably asking about “General Tsao’s Sesame Chicken,” but near as I can determine that’s an American concoction. There’s an off chance it might be a regional dish other than where I’ve lived…Hubei and Guangdong. But I doubt it. Same for the crab dish.

Comment on Italian by china pasticcio

china pasticcio — Thu, 14 Aug 2008 02:02:44 +0000

I imagine after a few more stabs at it, you’ll have a better feel for what works best. I usually shoot for fillets that are roughly a quarter inch thick. Some cooks recommend pounding the chicken breast to even the thickness, but I feel it makes the meat tougher.

I’m glad you’re having fun pulling these dishes together!

Comment on Chinese by Fey

Fey — Wed, 13 Aug 2008 14:42:33 +0000

I know this is probably very “American” of me but if there’s a way of duplicating one of my favorites I would love to know how.

Sesame chicken.

Oooh ooh….as well as an appetizer I love! Do they serve crap rangoons over there? Or is that stickly an dish that has been invented for us Americans?