Love this daily missive in my inbox. Still holding on to my old issues of Gourmet, you were so so far ahead of your time, decades ahead!
Do you or any of your readers have a suggestion for a new coffeemaker, my old Cuisinart Grind and Brew is on its last legs and I bet you all have some ideas. Thanks so much.
Ruth! I recall those days when I’d be behind the bar and the whole staff was on the lookout for you. We’d have your picture posted in the office … this was at Vong early 90s …. But I write to simply say Woo Hoo Ruth would love my garlic bread as that is precisely how I make mine! The freshest garlic is minced and placed in a small pot with butter to melt and infuse … I finish with grated parm’ or pecorino, chopped parsley and a sprinkling of peperoncini …
Thanks to this menu posting, I learned what "velveting" meat means (tenderizing with baking soda) and what pork "floss" is (a.k.a. Rousong, yuk sung, bak hu, meat wool, meat floss or flossy pork) (stewed meat sweetened with soy and spices, torn apart and cooked until dry). Thanks Google, Ruth and Bonnie's, not necessarily in that order.
This is the first article about NYC restaurant food that's made me wish I was there. Since moving to my hometown Santa Barbara I long for good local Chinese restaurant food which we don't have. I enjoyed your previous post about Mala Market which I've been buying from for some time along with buying countless cookbooks on Chinese cooking.
Love this daily missive in my inbox. Still holding on to my old issues of Gourmet, you were so so far ahead of your time, decades ahead!
Do you or any of your readers have a suggestion for a new coffeemaker, my old Cuisinart Grind and Brew is on its last legs and I bet you all have some ideas. Thanks so much.
Ruth! I recall those days when I’d be behind the bar and the whole staff was on the lookout for you. We’d have your picture posted in the office … this was at Vong early 90s …. But I write to simply say Woo Hoo Ruth would love my garlic bread as that is precisely how I make mine! The freshest garlic is minced and placed in a small pot with butter to melt and infuse … I finish with grated parm’ or pecorino, chopped parsley and a sprinkling of peperoncini …
Thanks to this menu posting, I learned what "velveting" meat means (tenderizing with baking soda) and what pork "floss" is (a.k.a. Rousong, yuk sung, bak hu, meat wool, meat floss or flossy pork) (stewed meat sweetened with soy and spices, torn apart and cooked until dry). Thanks Google, Ruth and Bonnie's, not necessarily in that order.
This is the first article about NYC restaurant food that's made me wish I was there. Since moving to my hometown Santa Barbara I long for good local Chinese restaurant food which we don't have. I enjoyed your previous post about Mala Market which I've been buying from for some time along with buying countless cookbooks on Chinese cooking.
That audio at Bonnies was so authentic, it just made my day.