What's cookin', good lookin'?

[Kalamain]

Cantonese cooking is a subset of Chinese cooking. Cantonese is the style of cooking common in the province of Canton, while Szechuan cooking is that style popular in the province of Szechuan.

It's possible that there's not much difference in your part of the world between the offerings from restaurants that call themselves Cantonese and those that call themselves Chinese. If you notice a difference, then the places that call themselves Chinese are probably serving dishes from parts of China outside Canton.

In the U.S., Cantonese cooking was all that was available for several decades. That's why my parents' generation associates Chinese cooking with dishes like chicken chow mein (or chop suey), which are heaping bowls of stir-fried vegetables and meats in a salty brown sauce. By the time I got out of college, many different styles of Chinese cooking were on offer at restaurants in the bigger cities here. In order, I became exposed to Mandarin, Hunan, and Szechuan style cooking only after moving to Chicago. The small town in New England where I grew up still has only a couple of Cantonese take-out places, though they probably include some dishes like Szechuan Beef, Orange Chicken, or Kung Pao Chicken. I hope this helps.

Ah....I'm with you now.
Both are Chinese.... But one is localised.
*nods*

Thank you!

 

[MeekMe]

No... I meant the difference between Cantonese and Chinese...

I understand. ^_^ I was on the same page as MWY about Cantonese and Chinese, lol. I've also had a lot of people see or hear about (Japanese) food that I make, and promptly ask if I can make a specific Chinese dish. (-_-; )

 

[Kalamain]

I understand. ^_^ I was on the same page as MWY about Cantonese and Chinese, lol. I've also had a lot of people see or hear about (Japanese) food that I make, and promptly ask if I can make a specific Chinese dish. (-_-; )

lol...

I sometimes mix up what is Chinese and what is Japanese.

If I were to be at dinner with someone I usually ask if they know and take a recommendation rather than pretend I know things..... When I clearly don't!

But then I'm a big one for trying new meals...
When I was younger I often went into restaurants and just asked them to bring me anything they thought I might like. *shrug*

 

[Collar_N_Cuffs]

When I was younger I often went into restaurants and just asked them to bring me anything they thought I might like. *shrug*

And were there ever any times when that turned out to be something other than the most expensive dish in the house??

 

[Kalamain]

And were there ever any times when that turned out to be something other than the most expensive dish in the house??

shockingly enough, that didn't happen all the time. yes it did happen occasionally. But it wasn't so bad that I became jaded to it.

I rather enjoyed trying new foods. some I couldn't even pronounce!

 

[Kalamain]

After a conversation with Thandi..

This afternoon I am making this.

I have custard to go with it... Mainly because we don't go in for cream on desserts.

 

[Thandi]

After a conversation with Thandi..

This afternoon I am making this.

I have custard to go with it... Mainly because we don't go in for cream on desserts.

I am making it too.
I don't have custard. I love custard. Maybe...hmm

 

[Endless_Night]

After a conversation with Thandi..

This afternoon I am making this.

I have custard to go with it... Mainly because we don't go in for cream on desserts.

I am making it too.
I don't have custard. I love custard. Maybe...hmm

That looks quite, phenomenally, delicious!!! And chock full of stuff I can't eat.

So in self-defense I'm making pumpkin pancakes with whipped cream. Mine will look like this, except with pecans on top. Nom!

 

[Kalamain]

That looks quite, phenomenally, delicious!!! And chock full of stuff I can't eat.

So in self-defense I'm making pumpkin pancakes with whipped cream. Mine will look like this, except with pecans on top. Nom!

Are you a coeliac? or a diabetic?

 

[Collar_N_Cuffs]

Apple cinnamon bread looks too good! And so do the pancakes... I'm just going to have to crawl out of bed and cook today

 

[Endless_Night]

Are you a coeliac? or a diabetic?

Neither. Not full on allergies either, just highly grain, particularly gluten, intolerant. And sugar, well, officially there's not an allergy to it, but my body doesn't agree with the official verdict.

 

[Kalamain]

Neither. Not full on allergies either, just highly grain, particularly gluten, intolerant. And sugar, well, officially there's not an allergy to it, but my body doesn't agree with the official verdict.

Coeliac is a gluten intolerance... Not necessarily an allergy.

And the wife is pre-diabetic... She has issues with sugary stuff but doesn't need insulin. *shrug*

 

[DiskoTroop]

Struggling to decide what to do with the fishes filling the fridge: mahi, monk, yellowfin, albacore, and king salmon......

 

[Endless_Night]

Coeliac is a gluten intolerance... Not necessarily an allergy.

True. But it often shows up on allergy or food sensitivity panels. Mine does not.

 

[Collar_N_Cuffs]

Struggling to decide what to do with the fishes filling the fridge: mahi, monk, yellowfin, albacore, and king salmon......

Mahi Mahi is amazing on the grill, and can stand up to it. Salmon is great with a miso glaze, or done with ginger and orange (Emerel has a great recipe out there). You could actually jar the albacore and tuna. Monk, probably a simple pan fry.

Them's a lot of fishes!!

 

[Endless_Night]

Mahi Mahi is amazing on the grill, and can stand up to it. Salmon is great with a miso glaze, or done with ginger and orange (Emerel has a great recipe out there). You could actually jar the albacore and tuna. Monk, probably a simple pan fry.

Them's a lot of fishes!!

Clarification, please? Do you mean as in can?

 

[DiskoTroop]

Actually I will likely go with a ceviche with the mahi as it is really cold out and either poach or roast the monk. The yellowfish is sushi grade so that might become a carpaccio with some micro greens. The others I might just give away to friends.

 

[DiskoTroop]

Oh sorry. No cans. All fresh fish. I have the joy of access to all sorts of sea based proteins

 

[Collar_N_Cuffs]

Well then, you weren't actually asking. Ok...

 

[Collar_N_Cuffs]

Clarification, please? Do you mean as in can?

You can jar fresh tuna, and basically end up with your own canned tuna, yes

 

[DiskoTroop]

Well then, you weren't actually asking. Ok...

Actually I was. The problem I have is that I get into these ruts and do the same things over and over again.

 

[Collar_N_Cuffs]

Actually I was. The problem I have is that I get into these ruts and do the same things over and over again.

I hear you I can't offer anything more. I don't cook much fish. You really, really should try Emeril.'s ginger orange salmon. Delectable!

 

[Kalamain]

Struggling to decide what to do with the fishes filling the fridge: mahi, monk, yellowfin, albacore, and king salmon......

I find that a very simple poaching is just what I like.
I don't eat much fish to be honest.. Mainly canned tuna and the very occasional salmon fillets (I grill those with some parsley and a drizzle of lemon juice at the end.)

I have very simple tastes when it comes to fish.
Probably because I don't have it often.

 

[DiskoTroop]

Thanks. I will check it out. For reasons a little hard to explain I also have like 10 pounds of ginger root so and I am a kitchen dork so it will give something to do this cold and overcast day.

 

[Collar_N_Cuffs]

Thanks. I will check it out. For reasons a little hard to explain I also have like 10 pounds of ginger root so and I am a kitchen dork so it will give something to do this cold and overcast day.

Ginger tea is also the bomb! Two or three coins of ginger per mug, boil the water then steep for twenty minutes. Honey to taste, no other sweetener does it justice... I wish I was your neighbor right about now