kappakai

kappakai t1_jedjz2h wrote

Reply to comment by tapsongbong in [Homemade] Bò kho (Vietnamese beef stew) by James--Trickington

Yah boneless shank is one of the cuts we use to make Taiwanese beef noodle soup. It’s not the cross cut pieces of shank you see at western markets but more a long tubular piece that is usually wrapped in silver skin. When you cook it to death, it’s basically a cap of tendon over the meat, so you get some tendon and meat in a single bite. I’ve used it it bo kho before and works well.

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kappakai t1_jdjy749 wrote

Reply to comment by stickyWithWhiskey in TIL that Chinese Food was introduced into America during the California Gold Rush, starting in 1848. As 30,000 immigrants had arrived from the Canton region of China, the restaurants gave the predominantly male population a connection to home and provided gathering places for the Chinese community. by jdward01

Maaaaan I went to Chongqing years ago. Got in late and wandered out my hotel to find something to eat. Found this dark dirty grimy hole in the wall a block away and got some chicken. It was cooked in chili oil, smothered with chili sauce, covered with chilis and then another layer of peppercorns. I managed, but it was to my surprise. I think Thai spicy still beats it.

The peppercorns are really annoying. But I kind of miss them now.

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kappakai t1_jdje67x wrote

Reply to comment by VonPursey in TIL that Chinese Food was introduced into America during the California Gold Rush, starting in 1848. As 30,000 immigrants had arrived from the Canton region of China, the restaurants gave the predominantly male population a connection to home and provided gathering places for the Chinese community. by jdward01

That’s how a lot of Chinese food is; techniques adapted for local ingredients and preferences. Korea, Japan, Malaysia, Philippines, Singapore, Indonesia, India, Thailand, Mexico and the US all have their own versions of “Chinese” food that only have a tenuous relationship with their mainland versions. The French basically throw basil in everything. Even Sichuan food in Shanghai is watered down. And Taiwanese food is an amalgamation of many regional mainland cuisines, lightened up and sweetened with some added Japanese influence.

But it’s all also really good.

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kappakai t1_jb7acnn wrote

Reply to Ausable Chasm, NY {2448 X 3264} {OC} by WNYADK

I spent a few summers in upstate New York as a kid doing music camp. Some of my favorite times ever. Fast forward 30 years later I took my parents up there and they loved it. Stopped by Ausable, Mt Washington, and stayed at the Lake Placid Lodge which was a dream. I’d love to spend a few months in the summer camping up there and Vermont one year.

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kappakai t1_itjpwkd wrote

Reply to comment by spiderhead in What a city. by clicks_

I was at the SB, which was awesome in and of itself. But can’t say I didn’t have FOMO seeing what was going on in the city. Might have to go to Philly for a few days just to hang during the WS.

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