Sharing a good meal (sorry for the vegans).
I love cooking, and I love animals — except mosquitoes and a few others — but I also love meat.
I’m very careful about the meat I buy and about how the animals were treated. I almost never eat foie gras anymore — it’s so delicious, but the usual production methods are basically torture. And it doesn’t have to be that way: geese naturally gorge themselves, so it could be done more ethically. It would just cost a lot more, and I’d be willing to pay that price.
Still, I love meat. I try to live locally and eat locally. I never buy industrial meat, and I never eat fast food.
I don’t buy a steak from an animal that was born in Poland, slaughtered in Hungary, packaged in Ukraine, and then sold in France. I pay the higher price for local meat.
I don’t know if that sounds like an excuse, but that’s honestly where I stand.
A little selection of my dishes — and Fanny, since you’re Chinese, please be forgiving about my gyoza:
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Even the forum is limited haha, 5 files.
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Welcome to my table.
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Quite a selection, all looks delicious. I particularly drooling for your raw fish dish and the shrimp dish with avocado. In my mind both the avocado and shrimps melt in my mouth like butter... which is also my favorite. Give me just any kinds of bread with only butter and a glass of hot chocolate milk in New York winter days, I am the happiest girl. Speaking of bread, love Italian semolina bread the most.
Believe it or not, I actually do not know gyoza. I actually googled it and voilaaa... I know it in Chinese name sui ciao, meaning water frying. At least it is called so here in the chinatown, and chinese here knows it as that. It is like pasta, different shapes different names, but basically all is pasta. In Chinese cuisine, we have this thing called ciao zi, dumpling in English. Different shapes, different names, different wrapping techniques but basically all is under ciao zi (dumpling). My dad used to love the most classic dumpling soup, with the dumpling wraps the thinnest the better. My bro loves the dim sum siu may, thicker wraps, different wrapping, and steamed. My nephew tho, he loves hak kao. This hak kao tho, the wrap is made of different flour, it looks translucent when steamed, usually its filling is shrimp instead of minced pork.
Dont worry about your gyoza wrapping. Really...for me, food is about taste, nourishment, about sharing with family and friends, and comfort.
If you are interested or want to know more about Chinese cooking, I recommend you utube channel SOUPEDUP RECIPE. The channel owner is called Mandy (think its her englishnized of her Chinese name). She is married to American or some other nationality but living in US. Her method of cooking is a proper one in Chinese cooking, trained by her mom. Seriously, Chinese dishes are delicious, the simple dish ones, most often using only simple ingredients. It is HOW it is cooked makes it delicious.
Mandy has a playlist of dim sum series of her cooking... I think. I dont subscribed to her channel but I often refer to her channel when I need to learn something.
Mandy is somewhat cute in her own Chinese way when she speaks English on her channel, she makes me smile everytime I hear her say " hi everyoneeeee!" 😊. She is honest, trustworthy with her recipes. However, I also sensed that if her husband or anyone annoys her, she wont hesitate to fold and wrap them into the most beautiful dumpling wrapping... no sweat!😂😂😂
Here it is 👇
Actually, I did subscribe to her channel!
Raksha, I dont like mosquitoes too. In the tropics, it is even more very very annoying with the heat and dust. Often I would look up to the sky and asked: What exactly the purpose of mosquitoes???! The answer took too long to come, I got impatient, eventually I said Never mind! Everytime.
Thanks for the link — I’ll check it out. And yes, I meant dumplings.