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Hi Jiayan Welcome to our cooking club. I like to cook Cantonese style - I live in NYC and am married to Cantonese former Tang Lai Fun. She taught me Cantonese style cooking and ingredients - now I am the cook of the family and love doing it.

I know that many of the countertop electric convection ovens now have a rotisserie feature - these could easilly be brought outdoors. I have a 20 year old Toastmaster and do 95% of oven cooking in it - it is 1 cubic foot capacity and everything except a large Turkey fits in it. No rotisserie but...

I've read that cooked carrot is more nutritious - when I add carrot to salad I cook them first - not for nutrition but I think they are better tasting cooked.

I have a Jenn-Air for about 5 years - no problems at all. I have no idea where it is made - they are owned by Whirlpool. It has a 16000 BTU burner, a simmer burner, a 12000 BTU and 2 9000 BTU burners. Gas stoves are pretty simple devices and I have repaired a few in the past - not hard to do.

I went to the link to Sky News and could not find any article concerning organic/non-organic foods. Can you please give us the reference? I do not use organic foods - I think if the only food in the world was organically produced 1/2 the worlds population would starve to death - you simply...

I used wings and drumsticks - I'm sure any chicken part would work

Sounds good to me and I like the idea of cooling the boiling broth quickly and alloqing the shrimp to soak in it fathering more flavor.

Y'all come on up Elf - the wings are marinating and I will bake them this evening.

Great advice Metal Chef - I've not tried cooking Paella yet -

My family is getting together for a picnic this weekend - we will be 17-19. I am slated to bring chicken wings and Tabbouleh. Plan to marinate 1/2 the wings in Coconut milk, curry paste, curry powder, lime juice, soy sauce, salt, ginger and coriander. Plan to marinate 1/2 the wings in Light Soy...

Char Su Bow - roast pork buns are indeed either steamed or baked. As others have stated If baked thay should be browned - if steamed white. There are also Gai Bow - chicken buns - in both varieties steamed or baked. There is also Di Bow (big bun) which includes some Chinese Sausage with other...

How about an Arugula salad - maybe some cooked Artichokes too

Agree with advantages of some GM crops. A similar problem exists with bananas - there is 1 species of banana which is responsible for the vast majority of world wide banana production and it is so suceptable to a disease it is also scary. Panama Disease: A Classic and Destructive Disease of...

I make this one too Msmofet - it seems great cooks cook alike:rolleyes: I dice, season and saute the eggplant separately from the onion/carrot/celery (use a big wok for this) then add the capers,tomato etc to the onions and add the sauteed eggplant at the very end. I also use whole peeled...

I make it too - very similar - but add diced carrots and some green leafy vegetable about 10 min. after the lentils go in.

I add ginger at times (like Callisto) and saute the carrots after par boiling or microwaving them a bit. This caramelizes them and makes them a bit sweeter.

sounds good to me - will certainly give it a try

Best wishes UB - always look forward to reading your posts - wish we could share a Bourbon and Branch or 2 or 3.

I'd make a salad of lettuce, red cabbage, lentils, barley, mushrooms, cooked carrot, red onion, orange pepper, tomato - dressed with red wine vinegar and EVOO. Next - scrambled eggs with potato, shrimp, onion and smoked salmon. Desert - the guests better bring it.

Hi Puppymom I have a 30" wide stove and the height of the oven compartment is 23" from floor to roof. 10" height seems a bit too small for some large Turkeys.

Grilled Octopus Lightly dressed pasta dish Zuppa de Pesce

You may be right - I never used them 'dry' either - will ask a few people here.

Hi Goodcooker I realize it is not the same pot described in the original post I was only suggesting a possible substitute. I have used these Chinese Sand Pots on the stovetop for cooking rice and they work fine - I'm sure they would work for cooking potatoes too, and, they are widely available.

Forschner makes an 8" Chefs knife for about $35 and it is consistantly top buy rated by America's Test Kitchen. I am partial to Dexter Russell (American company) and they made my Chinese knife and are major suppliers of knives for the restaurant industry. See below. Dexter-Russell, Inc.

I remember my mother and grandmother used a stovetop 'Potato Baker' - but this was made of metal - a covered pot similar in shape to the picture in the post. A substitute for your ceramic pot might be a Chinese 'Sand' pot which is enamelled inside and which the Chinese use for cooking rice...