Comments on: When Sweet, Salty, Sour and Bitter are Just not Enough

By: Banning Shark Fins from Shark Fin Soup | Red Cook

Banning Shark Fins from Shark Fin Soup | Red Cook — Thu, 01 Jul 2010 19:38:41 +0000

[...] with seaweed powder)4 oz. bamboo shoots2 oz. dried wood ear mushrooms2 oz. dried kelp4 cups vegetarian stock2 teaspoons salt1/2 teaspoon ground white pepperCornstarch slurry made from 2 tablespoons of [...]

By: Garlic Scape, An Off-Menu Treat | Red Cook

Garlic Scape, An Off-Menu Treat | Red Cook — Fri, 18 Jun 2010 04:22:59 +0000

[...] When Sweet, Salty, Sour and Bitter are Just not Enough [...]

By: Featured Partner: Red Cook « Springpad Blog

Featured Partner: Red Cook « Springpad Blog — Fri, 20 Nov 2009 12:10:18 +0000

[...] one simple “Save” button on his site, Kian gives his readers and the Springpad community the opportunity to easily [...]

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 17 Aug 2009 06:15:29 +0000

Great post Kian! It’s so funny because I just interviewed the chef at a new vegetarian Japanese restaurant in the east village and have been experimenting with vegetarian stocks. Love the idea of adding corn. Totally makes sense since it’s so high in glutamates.

By: jm

jm — Thu, 13 Aug 2009 23:38:59 +0000

Hey, I was just wondering if there would be any posts on Chinese food sculpture. Even a post about which are the good books would be great. Thanks.

(I e-mailed this, but didn’t get a response)

By: jacqueline

jacqueline — Sat, 08 Aug 2009 04:42:18 +0000

Great post Kian! Umami is the key to making savory vegetarian dishes. Shiitake mushrooms are a fantastic source. Kombu and dried fish – both of which Japanese use to make dashi – are also excellent sources.

Great post.

By: Hugging the Coast

Hugging the Coast — Sat, 08 Aug 2009 03:03:59 +0000

Such nice flavor combinations in this vegetable stock!

Daikon, ginger, and shitake mushrooms always make a wonderful combination.

By: Tangled Noodle

Tangled Noodle — Sat, 08 Aug 2009 01:10:51 +0000

Marvelous information! Although I knew a bit about umami, this is the first I’ve learned of it in terms of its place in Chinese cuisine. Thank you, also, for the link regarding the presumed side effects of MSG; these 3 letters have such a negative connotation in Western kitchens that I was quite shocked to see its regular presence on grocery shelves during our visit to my birthplace, the Philippines. I may reconsider its use, if only in very miniscule amounts!

By: Gera @ SweetsFoods

Gera @ SweetsFoods — Sat, 08 Aug 2009 00:56:43 +0000

Excellent information to open new concepts to Asian cuisines. I didn’t know about umami

Thanks for sharing and RT in twitter

All the best,

Gera