Chinese Food

[bjornolf]

Speaking of egg rolls, I just can't look at egg rolls from a restaurant the same any more. My dad used to make pretty good ones in his wok, but I've made friends with a Vietnamese couple with a boy Sean's age. The kids are friends too. Anyway, we went over there for dinner a few times, and my friend's wife makes the MOST INCREDIBLE home made egg rolls I've ever eaten. I could make a meal just with them. They EMBARRASS anything I've ever had at a restaurant. EVER. Sometimes, they'll drop some off when she makes them, and we have an egg roll dinner. Even the kids, who can be impossible to please, LOVE them. They'll sometimes eat a little of an egg roll from a restaurant. They'll eat several of my friend's egg rolls each every time. Ymm, I need to call him. See if Dani wants to make egg rolls this week. ;)

Does your Vietnamese friend make egg rolls or spring rolls? Don't remember the distinction, but they do include different ingredients.

I'm not sure. Most places, it seems the main difference is that the wrap is lighter and crispier with a spring roll, thicker and doughier and lumpier with the egg roll. I prefer the spring roll skin. I think she makes it with egg roll ingredients in a spring roll wrapper. She makes a Vietnamese version, too, which I think is a little different than your typical, Chinese fillings.

[Miles]

Mu Shu Pork. This is my standard dish I order to evaluate a Chinese Restaurant. If their Mu Shu sucks, I probably won't be going back again any time soon. If I do, I'll probably end up on Orange Beef.

I'm also a sucker for potstickers or dumplings. Bring em on by the dozen!

[DukeUsul]

Anyone ever try to make their own potstickers? I had huge problems. They stuck to the pot. Fell apart.

[Turk]

I go with the spicy stuff, except for some reason, General Tso's never quite caught on with me. I usually default with Kung Pao or Black Bean Sauce, and choose chicken, shrimp, or combo depending the mood. Mu Shu is OK every once in a while for a change of pace. I don't like sweet-n-sour anything. Mrs. Turk is Hunan Chicken all the way. Young Turks are all Lo Mein, egg rolls, and steamed dumplings. Yeah, I know... TMI...

[ArkieDukie]

Speaking of egg rolls, I just can't look at egg rolls from a restaurant the same any more. My dad used to make pretty good ones in his wok, but I've made friends with a Vietnamese couple with a boy Sean's age. The kids are friends too. Anyway, we went over there for dinner a few times, and my friend's wife makes the MOST INCREDIBLE home made egg rolls I've ever eaten. I could make a meal just with them. They EMBARRASS anything I've ever had at a restaurant. EVER. Sometimes, they'll drop some off when she makes them, and we have an egg roll dinner. Even the kids, who can be impossible to please, LOVE them. They'll sometimes eat a little of an egg roll from a restaurant. They'll eat several of my friend's egg rolls each every time. Ymm, I need to call him. See if Dani wants to make egg rolls this week. ;)

Does your Vietnamese friend make egg rolls or spring rolls? Don't remember the distinction, but they do include different ingredients.

I'm not sure. Most places, it seems the main difference is that the wrap is lighter and crispier with a spring roll, thicker and doughier and lumpier with the egg roll. I prefer the spring roll skin. I think she makes it with egg roll ingredients in a spring roll wrapper. She makes a Vietnamese version, too, which I think is a little different than your typical, Chinese fillings.

I had a Vietnamese friend in college who often brought back huge containers of egg rolls from home, made in this exact same way (egg roll filling, spring roll wrappers). They were incredible. Haven't had anything since that was anywhere near as tasty. The only ingredients I remember were ground pork and cellophane noodles.

[bjornolf]

Mu Shu Pork. This is my standard dish I order to evaluate a Chinese Restaurant. If their Mu Shu sucks, I probably won't be going back again any time soon. If I do, I'll probably end up on Orange Beef.

I'm also a sucker for potstickers or dumplings. Bring em on by the dozen!

My problem with Mu Shu is the "pancakes". Some restaurants use what is basically a crepe as their pancakes. I LOVE those. Most use what is basically a crappy flour tortilla. I HATE those. Until I know which a particular restaurant uses, I don't know whether I'll like it or not. Unfortunately, all the restaurants near my house currently only use the bad kind.

[windsor]

Mu Shu Pork. This is my standard dish I order to evaluate a Chinese Restaurant. If their Mu Shu sucks, I probably won't be going back again any time soon. If I do, I'll probably end up on Orange Beef.

I'm also a sucker for potstickers or dumplings. Bring em on by the dozen!

Today's useless information - James Armstrong of DBR fame makes a kick ass Mu Shu Pork.

[Miles]

Mu Shu Pork. This is my standard dish I order to evaluate a Chinese Restaurant. If their Mu Shu sucks, I probably won't be going back again any time soon. If I do, I'll probably end up on Orange Beef.

I'm also a sucker for potstickers or dumplings. Bring em on by the dozen!

My problem with Mu Shu is the "pancakes". Some restaurants use what is basically a crepe as their pancakes. I LOVE those. Most use what is basically a crappy flour tortilla. I HATE those. Until I know which a particular restaurant uses, I don't know whether I'll like it or not. Unfortunately, all the restaurants near my house currently only use the bad kind.

Unfortunately, the "crappy flour tortilla" is the more traditional pancake served with Mu Shu. I believe you'll run into this more often than not. I love em this way and couldn't get enough of them when I was in China.

Another great dish, very similar in presentation to Mu Shu, that I had in China was roasted pork. The butt of pork is presented skin-on, and served with sides of green onions, hoisin sauce, and pancakes. One lifts the skin to find succulent, roasted pork that pulls right off the bone. To serve: smear hoisin on pancake, add a few onions, then meat, roll, enjoy. Our host could do all of this with one hand, using chopsticks. Bad ass!

[Miles]

Mu Shu Pork. This is my standard dish I order to evaluate a Chinese Restaurant. If their Mu Shu sucks, I probably won't be going back again any time soon. If I do, I'll probably end up on Orange Beef.

I'm also a sucker for potstickers or dumplings. Bring em on by the dozen!

Today's useless information - James Armstrong of DBR fame makes a kick ass Mu Shu Pork.

My dear windsor, that is hardly useless! When are we kidnapping Mr. Armstrong? :-D

[TillyGalore]

I am sooooo craving Chinese food right now.

[bjornolf]

Now, if you wanted it to be REALLY useful, you just need to steal his recipe and post it in the recipe thread. ;)

[DukeUsul]

Me too. Maybe I can convince the peeps here to hit the chinese buffet for lunch.

[Rolvix]

Me too. Maybe I can convince the peeps here to hit the chinese buffet for lunch.

That sounds amazing. Too bad all of the good chinese buffets around here closed.

[DukeUsul]

Yeah we hit it. Mmmm.

[Miles]

Yeah we hit it. Mmmm.

Did they have anything served in ramekins at the buffet?

[DukeUsul]

Yeah we hit it. Mmmm.

Did they have anything served in ramekins at the buffet?

No. I don't think I've ever had anything Chinese served in a ramekin before.

[Lavabe]

Anyone ever try to make their own potstickers? I had huge problems. They stuck to the pot. Fell apart.

No kidding: Alton Brown last night just did a Good Eats episode on wontons, and he just discussed potstickers. Alton was VERY picky on what he used for cooking them. I'd check Food Network for his recipe.

[DukeUsul]

Anyone ever try to make their own potstickers? I had huge problems. They stuck to the pot. Fell apart.

No kidding: Alton Brown last night just did a Good Eats episode on wontons, and he just discussed potstickers. Alton was VERY picky on what he used for cooking them. I'd check Food Network for his recipe.

I do recall seeing this episode at one point.... did he not add a bit of water to the pan after frying to help lift them from the pan? I can't exactly remember.

[TillyGalore]

Yeah we hit it. Mmmm.

Where did you go? Knights and I are always looking for a good Chinese restaurant.

[Lavabe]

Anyone ever try to make their own potstickers? I had huge problems. They stuck to the pot. Fell apart.

No kidding: Alton Brown last night just did a Good Eats episode on wontons, and he just discussed potstickers. Alton was VERY picky on what he used for cooking them. I'd check Food Network for his recipe.

I do recall seeing this episode at one point.... did he not add a bit of water to the pan after frying to help lift them from the pan? I can't exactly remember.

Almost. Check out this link:
http://www.foodnetwork.com/recipes/alto ... index.html