Comments on: Dinner and a Shattered Platter http://www.redcook.net/2008/03/27/dinner-and-platter/ Adventures from a Chinese Home Kitchen Sat, 13 Mar 2010 10:50:22 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Kian http://www.redcook.net/2008/03/27/dinner-and-platter/comment-page-1/#comment-473 Kian Wed, 15 Oct 2008 04:06:13 +0000 http://www.redcook.net/?p=125#comment-473 Betsy, I'm so glad to hear you are enjoying Red Cook. You're right that the term "stir-fry" was coined by Buwei Yang Chao's husband. The term was used for the first time in her book, How to Cook and Eat in Chinese, and that was where it found its fame. The rest is history. Betsy,

I’m so glad to hear you are enjoying Red Cook.

You’re right that the term “stir-fry” was coined by Buwei Yang Chao’s husband. The term was used for the first time in her book, How to Cook and Eat in Chinese, and that was where it found its fame. The rest is history.

]]> By: Betsy http://www.redcook.net/2008/03/27/dinner-and-platter/comment-page-1/#comment-471 Betsy Tue, 14 Oct 2008 22:35:08 +0000 http://www.redcook.net/?p=125#comment-471 Love your blog, Kian--only discovered it a few weeks ago. But I grew up on "Chinese" food (even in darkest Michigan!), although it wasn't until Buwei Yang Chao's delightful book came our way that we started doing it more or less right. (So glad you gave her credit for the term "stir-fry," although I've heard it was probably her husband the famous linguist that actually made it up.) Please keep the real stuff coming! I do only one dish with silken doufu and would love to learn more--the texture is so novel and so lovely. Maybe I'll get brave and try sea cucumber. Just have to try not to remember what it really is. Love your blog, Kian–only discovered it a few weeks ago. But I grew up on “Chinese” food (even in darkest Michigan!), although it wasn’t until Buwei Yang Chao’s delightful book came our way that we started doing it more or less right. (So glad you gave her credit for the term “stir-fry,” although I’ve heard it was probably her husband the famous linguist that actually made it up.)
Please keep the real stuff coming! I do only one dish with silken doufu and would love to learn more–the texture is so novel and so lovely. Maybe I’ll get brave and try sea cucumber. Just have to try not to remember what it really is.

]]> By: AppetiteforChina http://www.redcook.net/2008/03/27/dinner-and-platter/comment-page-1/#comment-133 AppetiteforChina Sat, 29 Mar 2008 04:01:35 +0000 http://www.redcook.net/?p=125#comment-133 I, too, am amazed by how professional Chinese chefs wield a cleaver, chopping up an entire chicken in less time than it takes for me to eat a single piece. It's a shame about your platter. The food looks amazing, though! I, too, am amazed by how professional Chinese chefs wield a cleaver, chopping up an entire chicken in less time than it takes for me to eat a single piece. It’s a shame about your platter. The food looks amazing, though!

]]> By: Scott http://www.redcook.net/2008/03/27/dinner-and-platter/comment-page-1/#comment-129 Scott Fri, 28 Mar 2008 18:32:35 +0000 http://www.redcook.net/?p=125#comment-129 this is great, Kian. Beautiful post, and a wonderful addendum to a great meal! peace, S this is great, Kian. Beautiful post, and a wonderful addendum to a great meal!
peace, S

]]> By: simpson wong http://www.redcook.net/2008/03/27/dinner-and-platter/comment-page-1/#comment-128 simpson wong Thu, 27 Mar 2008 18:04:27 +0000 http://www.redcook.net/?p=125#comment-128 We are two of the few lucky guests fortunate enough to have been invited by Kian to his Spring Chinese dinner gathering. Not until we got there did we realize that it was going to be a sumptuous multi-course feast. We started off with some cold tapas that have very interesting contrasting textures and flavors enlivening our palate. This was followed by a course of appetizers including a dish of red cook meat with steamed buns that was perfectly braised and seasoned. Next come a palate cleanser of Papaya and White Fungus soup, very unusual. The array of entrees that following included our favorite which was the juicy garlic chicken. In the end, what amazed us is the wide spectrum of flavors and cooking techniques that could be made from a home kitchen by a single person. This is a far cry from the generic soy sauce drenched dishes one get from a presumably “authentic” Chinese restaurant here in New York City. Thanks for inspiring us, Kian! We are two of the few lucky guests fortunate enough to have been invited by Kian to his Spring Chinese dinner gathering. Not until we got there did we realize that it was going to be a sumptuous multi-course feast. We started off with some cold tapas that have very interesting contrasting textures and flavors enlivening our palate. This was followed by a course of appetizers including a dish of red cook meat with steamed buns that was perfectly braised and seasoned. Next come a palate cleanser of Papaya and White Fungus soup, very unusual. The array of entrees that following included our favorite which was the juicy garlic chicken. In the end, what amazed us is the wide spectrum of flavors and cooking techniques that could be made from a home kitchen by a single person. This is a far cry from the generic soy sauce drenched dishes one get from a presumably “authentic” Chinese restaurant here in New York City. Thanks for inspiring us, Kian!

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