Friday, October 30, 2009

Ask Wandering Chopsticks 2

Pablo says, "Happy Halloween!" He'll be seven weeks old on Monday.


Pablo Pumpkin
Photo courtesy of cousin Q's older brother's wife.
 


Did you miss Ask Wandering Chopsticks 1? Go there if you did. Otherwise, what's on your mind? You have until 11:59 p.m. Sunday, November 1 to ask anything within reason. Go!

*****
1 year ago today, Baked Kabocha (Japanese Pumpkin) with Brown Sugar and Butter.
2 years ago today, Dau Phong Luoc (Vietnamese Boiled Peanuts).
3 years ago today, Sour Cream Apple Pie.

15 comments:

  1. Pablo is the most awesomely cute baby I've ever seen in my life. I want to hold him. And for me, that's saying a lot.

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  2. Vicki,
    There are pictures of him in a Batman and lobster costume too! Sooo adorable!

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  3. Pablo is so cute! Love the outfit too- I don't think I've seen such a nice outfit before!

    I'll be the first to ask a question :). Do you plan on finishing your "How to start a food blog" series?

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  4. Hi WC,
    Is it possible that you could post a recipe for the honey almond and Mayo shrimp? You know the kind we can get for dim sum or at any viet/chinese restaurant? Would very much appreciate it. Cheers

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  5. Carmen,
    Isn't he just?

    Nikki,
    Every time I see this photo, I want to wave back. He's just that cute.

    ETE,
    I do. Eventually. :P Those posts take a lot of work and I just haven't the time to finish the series yet.

    David,
    Honey walnut, you mean? I've never tried making it before, but just for you, I might. Might. :)

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  6. that is one of the cutest babies - ever!

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  7. Hi WC,
    oh yeah lol I meant walnut. Almond, walnuts, pnuts they all look the same =p Well I am crossing my fingers, if time allows it and the recipe does become readily available, it might just the awesomest home cooked food item. =)
    Take care

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  8. Now there's a heartbreaker if ever I've seen one. That photo should be entered in a contast.

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  9. Hi WC,
    thanks for all your recipes, it sure does take ALOT of time to post them. I love your step-by-step pictures in your recipes, and your descriptions/stories are so interesting and salivating too. I've tried a few of your recipes, b/f love them, the seasoning is just right.
    One question for you though: I'm very very new to cooking, so is there a rule of thumb when it comes to seasoning so that I don't have to look at recipes and measuring out every ingredient every time? Thanks!

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  10. can you share with us how to make a super tender chicken or beef kungpao like chinese restaurant do? thx!

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  11. Angie,
    Thanks! Even though I had nothing to do with it. ;)

    David,
    I like walnut shrimp when I eat it at restaurants, but I'm actually not a big fan of shrimp. I know! Plus, it's so less than $10 just to order it so I've never really bothered to try.

    Mary,
    Well he's certainly winning everyone's hearts here. :)

    Christine,
    Thanks for the nice words! It's always good to feel appreciated. My rule of thumb for marinades is 1 tsp salt per lb of meat. And then if I'm using fish sauce I make that 2 tsp per lb, or soy sauce/oyster sauce 1 tblsp per lb. Sugar is the same amount as salt, or most times I leave it out entirely b/c I think we get enough sugar as it is. And honey is double what I would use of sugar since it's less sweet. Those portions seem to work well for me and it seems like you have my tastebuds too.

    When I was little, I used to be amazed that my mom could cook without tasting or measuring, but I do the same now. After a while, you'll learn to just eyeball it and figure it out.

    I haven't made kung pao chicken in years. I'll give it a try again one of these days. Ha! Probably when I get around to make walnut shrimp. :P

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  12. Woaoh, you are super quick, WC! thx for your reply, just what I wanted to know.
    1 more question if you don't mind. Any suggestion on how to fix something too salty? let say when I accidentally put too much salt or fish sauce when making "canh" or "ca kho". Thx!
    BTW, I tried your beef stew recipe last week, loved it. never thought I would have been able to make it, but I follow your exact recipe and it turns out great the 1st time, easier than I imagine.

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  13. Christine,
    If you're making canh or ca kho, that's easy, just add water. :) If it's oversalting the meat after being cooked, that's harder to fix.

    VNese beef stew recipe is one of my most popular recipes. Feedback helps b/c sometimes readers spot errors in my directions or if something I wrote is too complicated, or if they had to make adjustments, or if recipe is just right.

    I'm still catching up on responding to comments and then have to tackle emails. So the "Ask WC" sessions are an attempt to respond to readers' queries sooner.

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