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 6y ago by Chgg Clou‭  ·  last activity 6y 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 6y ago by Chgg Clou‭  ·  edited 6y 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 6y ago by Chgg Clou‭  ·  last activity 6y 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 6y ago by Chgg Clou‭  ·  edited 4y 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 6y ago by Chgg Clou‭  ·  edited 6y 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 5y ago by Chgg Clou‭  ·  last activity 5y 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 5y ago by Chgg Clou‭  ·  edited 5y ago by Chgg Clou‭

Sautéing minimizes the acidity of the tomato. Add the tarragon sprigs and then the cognac (5). p 90, Fish and Seafood (2004) by Patrik Jaros, Günter Beer.

0 answers  ·  posted 5y ago by Chgg Clou‭  ·  edited 4y 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 5y ago by Chgg Clou‭  ·  last activity 5y ago by Monica Cellio‭

Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 174. Do not eat the organs of a crab, including ...

1 answer  ·  posted 5y ago by Chgg Clou‭  ·  last activity 5y ago by dsr‭

Same issue with scallop vs. scallops.

1 answer  ·  posted 5y ago by Chgg Clou‭  ·  edited 5y ago by deleted user

Looking for clam recipes I came across this picture: Claims [Typo for Clams] with celery and daikon is light and flavorful. What are those gold flakes on the clams? I added red lines to sig...

1 answer  ·  posted 6y ago by Chgg Clou‭

Someone in my family has serious allergies, and I'm craving for other ways to cook clams WITHOUT black bean or soy sauces or chili. Please don't repeat https://cooking.codidact.com/q/279395.

0 answers  ·  posted 6y ago by Chgg Clou‭

I don't speak any Asian language. Why no sushi course in traditional kaiseki? Do kaiseki restaurants not serve sushi? Can I still order sushi separately at kaiseki restaurants? 吃喝玩樂 - Diary of a G...

0 answers  ·  posted 6y ago by Chgg Clou‭

Can you please ID this dish? It's from Shang Palace, H.K.. I see broccolis as decoration. But what's that gelatin? I think I see some mushrooms inside the gelatin. Thanks.

0 answers  ·  posted 5y ago by Chgg Clou‭  ·  edited 5y ago by Chgg Clou‭