Do you know how hard it is to come up with something every week for Taiwanese Tuesday? Yikes, it's hard. LOL.
Rusty really likes this series, because I make a lot more Chinese food...except that I don't make some of his old favorites cause I always need to make something new. And that is one reason I don't have a post every single week.
I was hoping that my posts on ingredients and technique would give me more material, and it has some. Can I ask you all a question, my fabulous friends? Is there a question you have on an ingredient or how to do something technique wise?
I thank you for helping me keep this wonderful series alive and kickin'. :)
I would like more technique posts. For instance, why does one recipe call for pounded chicken, but the next does not?
ReplyDeleteAlso, when you're using beef, so you usually aim for a certain amount of rareness in the meat, the way you would with steak?
Also, (and I don't know if this is a reasonable request) but sometimes an idea of flavour profiles is useful. Like, what does bok choy taste like? Is it normally bitter, or sweet, or... Sometimes I'm not adventurous enough if it's a food I've never eaten, and don't know how it should taste. Does that make sense?
Great comment, Thelma! Thanks. This is exactly the kind of feedback I was hoping for. :)
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