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回復 72# 布小熊


   Use a grapefruit knife, or better still, a curved pineapple knife,
   it take only 2-3 minutes to remove the flesh from shell.

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七彩味菜牛柳絲
牛柳粒,百加利(做底)
habitrailspace 發表於 2010-3-23 20:36

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wow what is "七彩" and "味菜"??? i never seen 味菜 in supermarket
habitrailspace 發表於 2010-3-23 20:58

七彩-Bamboo shoot, ****ake mushroom, carrot, celery, Szechuan pickle, red ginger pickle,
        woodear fungus
味菜-buy some salted mustard green(Gai Choy), marinated in vinegar and sugar

Stir-fry and served over puffed rice noodles

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回復 82# habitrailspace

Well, if you want to impress some gals

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need to buy so many things
habitrailspace 發表於 2010-3-23 21:08

竹筍, 冬菇, 紅蘿蔔, 酸薑, 木耳,西芹,榨菜
I think you have most of them in your kitchen

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太史豆腐, 綠柳垂楊,燈影牛肉,
脆皮昌魚球,蟠龍鱔,仙鶴神針,
蟹粉小籠包,
千年百年煙雲外,縈懷的又豈是嬝娜輕愁..縱然碎落滿空星斗,我卻無法拭去記憶中那抹小小的 偶然, 凄酸 啊以及妳 長長睫影下的淚痕

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回復 88# 布小熊

Grapefruit knife is muti-tasking, and quite inexpensive, $2-$6
depends on quality
Pineapple knife look similar but double the size, much more sturdy,
get the job done really quick. Yes, you can use it for large grapefruits too.

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本帖最後由 somewhereintime 於 2010-3-24 11:51 編輯

回復 90# tsumorichisato
For 4 people:
I would use live  Australian  Barracuda if I want something decent,
for budget concern, Califoria Strip Bass, Milk Fish, Golden Thread are acceptable.
Boil 2 cups water.
Heat 2 Tablespoonfuls of oil, fry 4 slices ginger, add fish, cook over medium high
heat until golden brown, approx 5 minutes, turn over and cook 3 minutes,
add  half cup of boiling water at a time, cook fish for 15 minutes. Add tofu,
peeled tomatoes and simmer for 10 minutes. The broth should look milky by now,
season with white pepper and sea salt.  For variety, use sour bok choy,
salted mustard green, daikon,  seaweeds, konbu, kelps, dulse, loofa,
tomatoes, okra, they all taste good.for tomato, peeled and remove the seeds before adding to broth.

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回復 94# tsumorichisato


  澳洲鱸魚,Australian Barramudi
紅衫,Golden Thread
虱目魚,Milk Fish
加州鱸魚,
  Stripped Bass
Saw I started with 2 cups boiling water?
Good luck, and make sure your wok doesn't stick

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本帖最後由 somewhereintime 於 2010-3-24 13:00 編輯

回復 101# habitrailspace

I make my own Thai  Red, Green, Penang & Yellow Curry paste,
the commercial one are way too salty.Not a big fans of Japanese style curry, too sissy and sweet,
only good part is easy cleaning afterward and the kitchen doesn't
smell for days

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