Chopsticks and a Knife in the 21st century
When I hone the recipe for steamed buns, I’ll post it, but I can’t help but write about my totally CaaK experience last weekend. Last month when my parents were here, my mom and I hit H-Mart. And while there, we bought ingredients for baozhi, Chinese steamed buns, something she wanted to make that weekend with me (or the kids?) but ended up not having time doing because we were too busy eating our way through Chinatown. The Korean squash we bought for the bun

Getting excited for Thanksgiving
I was preparing for Thanksgiving and realized that for people who love to cook, Thanksgiving must be THE holiday of the year! We’re the ones who actually like hosting Thanksgiving, masochists that we are. A friend posted on Facebook that he’s doing a roasted garlic turkey with maple glaze, which made my mouth almost water. This year, our Thanksgiving might be just us and the brother-in-law in NH (my in-law’s are staying home because of a dental emergency). We’re trying to find an orphan family amongst our friends to share Thanksgiving with but I guess since we’re the new kids in town, most everyone else has figured out their annual Thanksgiving tr

Recipes I’d like to try
Giada’s Chicken Marscapone Marsala By the way, I don’t believe Giada eats a thing that she cooks. She doesn’t skimp on fat or butter and she looks like she’s a size negative 2. Roasted Pumpkin Risotto with Cranberry Brown Butter Sauce 1) I want to try cooking with pumpkin instead of just decorating it. 2) I found this on the Ocean Spray website

Chinese Chowfest 2009
I don’t intend for this blog to be all about Cantonese food (see my post on jook) but a big part of my mom-hands-down-wisdom-about-cooking-and-food comes from sitting around a table at a Chinese restaurant commenting on how they got the soup so milky, why crystal shrimp should not be a saucy dish or how do I order this dish again in my fake Cantonese. My parents and two aunts (plus uncle and cousin) were all in town this weekend. Me and my aunt/uncle from the midwest were particularly in search of good Chinese food and for them, seafood especially. Because they were staying downtown, we ended up in Chinatown three times in the last 48 hours. Oy and yum at the same time.

Jook, the Cantonese comfort food
Thousand year old egg and lean pork jook (pei dan sao yook jook) (I really want to call it “tzook” because that’s how I pronounce it. But I’m no native Cantonese speaker and everyone else spells it with a “j”, so jook it is.) What is this jook? It’s goopy, yummy, wintery Chinese goodness and seeing that it snowe