Chgg Clou‭

I bought shucked geoduck from Sunny Supermarket in Toronto fresh three times now. After I purge this fresh shuck with saltwater, I sliced it. But slices are these squat wedges in pics 1-2! Bu...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Peter Taylor‭

I live in New York City and Toronto. When travelling was safe before COVID, I ate 海蜇頭 at a restaurant in Hong Kong. I'm trying to sidestep Chinese food products, not least because of their f...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

I'll add my own pic the next time I buy clams, but this Youtube shows my problem. I buy clams at Whole Food Market for years. They sell them on ice, not in running water. How To Clean Sand Out...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Jordan‭

I live in Toronto. I can't find living oysters that: got NO worms and parasites. can be steamed with garlic scallions and vermicelli: 蒜蓉蒸生蚝. I don't eat raw seafood. Sources for pics ben...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 12mo ago by Monica Cellio‭

I don't speak any Asian language. Why shake raw sea cucumbers "in a box for more than an hour to deliver a unique texture"? What's the science behind this? 吃喝玩樂 - Diary of a Growing Boy: A s(chl)o...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Sigma‭

In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ...

2 answers  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by dsr‭

Can you please ID this dish? It's from Shang Palace in H.K.. I see char marks and think this was wok fried. I see wok fried shredded carrots and mushrooms, and some egg slices on top. But what are ...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

Same issue with scallop vs. scallops.

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  edited 1y ago by deleted user

I've never seen a Western Cuisine restaurant steam fish with soy sauce and mandarin peel, 陳皮, like Hong Kong restaurants. Can I do this at home? I feel unconfident because restaurant commercial ste...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Sigma‭

According to Wikipedia, periwinkles, clams, and mussels all belong to the same phylum, Mollusca. Thus I don't understand why the latter can yield delicious broth, but not periwinkles? Don't save...

0 answers  ·  posted 2y ago by Chgg Clou‭

If a gas grill don't heat up enough, an electric grill definitely won't. What to use then? You'll need a hot charcoal grill for this. Gas may get you there, but I doubt it. Most gas grills don'...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Monica Cellio‭

If you Google, you can see that many recipes use coconut milk as the "soup" base for curries. Why coconut milk though? I would've never dreamed of this mix! I would've guessed vegetable or some mea...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Monica Cellio‭

I'm no fishmonger, and don't know what the author means? If you have a good fishmonger, ask him to source the ‘double sucker’ variety of octopus, he will know what you mean. They come frozen, cl...

0 answers  ·  posted 2y ago by Chgg Clou‭

Chilis are too spicy for me. Will the recipe below still work with bell peppers that aren't spicy? I'm assuming that the chili is intended just to spice the mussels. Does the chili serve another p...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Zerotime‭

After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this point, the wok has no water. After 3 mi...

1 answer  ·  posted 1y ago by Chgg Clou‭  ·  edited 12mo ago by Monica Cellio‭