he yelled at me for holding my chopsticks improperly (I still don't hold them right).
Heh, I don't hold them right, either. On one hand, since I have picked up steak and pork chops to take bites out of them and have peeled shrimp with chopsticks and peeled off fishskin with them, I don't feel a super burning need to change. On the other, it is true that if, when gripped tightly in back, the tips do not match, then I have trouble. Plus, I have broken about a half dozen chopsticks (mostly plastic, maybe some wood/bamboo). But I'm pretty they were all old, and had been weakened by multiple trips through the dishwasher.
Pork something on one side and jellyfish on the other.
Looks like pork tendons and/or pigs' feet?
Bamboo shoots and pickled vegetable (zha cai).
Ah, yes, hot spicy pickled (some kind of root?). I love zha cai!
And before my family's trip to Taiwan, I'd never had fresh bamboo before. *So* tasty!
Sea cucumber, aka, one of the things I don't actually eat. I dunno, I don't particularly like gelatin-y things.
I guess then you don't share my fondness for the fin areas of steamed flounder, with its yummy jello-y skin and goo.
Beef on rocks
Alton Brown of Good Eats has this trick of using a hairdryer to blow the ashes off of hot charcoal, and then laying skirt steak right on top of the coals. Some day I hope to try that; it looks tasty!
gingko nuts, which are supposed to be... something
I think they're supposed to be good for memory, but Chinese people say they are "hot-humored" (term?) and warn that eating too much will give you nosebleeds and cause you to break out (paraphrased from memory; this "hot" and "cold" stuff doesn't make much sense to me, especially about how if you mix them it could be deadly).
the camera tragically fell to its doom.
Aiee! One thing that's prevented me from getting a digital camera is the fear of losing or breaking it.
no subject
Heh, I don't hold them right, either. On one hand, since I have picked up steak and pork chops to take bites out of them and have peeled shrimp with chopsticks and peeled off fishskin with them, I don't feel a super burning need to change. On the other, it is true that if, when gripped tightly in back, the tips do not match, then I have trouble. Plus, I have broken about a half dozen chopsticks (mostly plastic, maybe some wood/bamboo). But I'm pretty they were all old, and had been weakened by multiple trips through the dishwasher.
Pork something on one side and jellyfish on the other.
Looks like pork tendons and/or pigs' feet?
Bamboo shoots and pickled vegetable (zha cai).
Ah, yes, hot spicy pickled (some kind of root?). I love zha cai!
And before my family's trip to Taiwan, I'd never had fresh bamboo before. *So* tasty!
Sea cucumber, aka, one of the things I don't actually eat. I dunno, I don't particularly like gelatin-y things.
I guess then you don't share my fondness for the fin areas of steamed flounder, with its yummy jello-y skin and goo.
Beef on rocks
Alton Brown of Good Eats has this trick of using a hairdryer to blow the ashes off of hot charcoal, and then laying skirt steak right on top of the coals. Some day I hope to try that; it looks tasty!
gingko nuts, which are supposed to be... something
I think they're supposed to be good for memory, but Chinese people say they are "hot-humored" (term?) and warn that eating too much will give you nosebleeds and cause you to break out (paraphrased from memory; this "hot" and "cold" stuff doesn't make much sense to me, especially about how if you mix them it could be deadly).
the camera tragically fell to its doom.
Aiee! One thing that's prevented me from getting a digital camera is the fear of losing or breaking it.