Comments on: Georgina presents: I like

By: I like « Stack

I like « Stack — Mon, 15 Sep 2008 10:39:19 +0000

[...] (Update: Thanks to Zoe for taking this and running with it over at Progressive Dinner Party). [...]

By: FDB

FDB — Sun, 14 Sep 2008 23:52:12 +0000

Word up Helen.

There is NOTHING like a Shanghai Dumpling visit early in the evening to both line your stomach for a bar crawl and leave money in pockets for same.

Dainty Sichuan is the slightly costlier and vastly hotter version, but no chilli wusses need attend. The best dishes all weigh in at about 1/3 chilli.

By: Helen

Helen — Sun, 14 Sep 2008 10:20:34 +0000

We’re so spoiled here in Melbourne.
Try the Shanghai Dumpling house, 25 Tattersalls Lane, just off Little Bourke st where Chinatown is. You’ll feel as if you’ve walked in to a dining hall somewhere in the People’s Republic of China circa about 1955. Grab a cup of tea from the urn. The dishes are ridiculously cheap: we usually go for some chili oil dumplings (wonton dumplings in a clear soup with chili oil), potstickers and a plate of Chinese broccoli or kang kong.
Costs almost nothing and we’re always too full when we leave.

By: FDB

FDB — Fri, 12 Sep 2008 07:48:59 +0000

Oh, I hear you!

Heaps of eastern stuff is pretty durned opaque to me too. I couldn’t be arsed doing what my friend does.

And anyway, if you’re only going to master one Chinese dish, make it hainan chicken.

By: Georg

Georg — Fri, 12 Sep 2008 06:40:43 +0000

Yes, and I will be eternally grateful for the efforts of my bbq pork sherpa…it was delicious!

FDB, it’s probably not that hard but I have absolutely no confidence in my abilities and in some ways would rather keep them mysterious ;-) I had a shot at steamed chicken with ginger and schallots and it was nothing less than disappointing.

By: FDB

FDB — Fri, 12 Sep 2008 06:05:00 +0000

I’ve got a half-chinese friend who buys bbq pork from up in Preston near the markets and makes her own buns from scratch. It’s not all that terribly hard, but unless you know where to get ULTRA-bleached ULTRA-fine flour they won’t be quite as white and fluffy. The tradeoff being that she can tweak the filling – bit of spring onion, bit of chilli maybe.

By: comicstriphero

comicstriphero — Fri, 12 Sep 2008 05:23:14 +0000

Lucky you have relatives who are willing to smuggle bbq meats on board the short-hop flights when visiting!

By: Dr Sister Outlaw

Dr Sister Outlaw — Fri, 12 Sep 2008 04:10:53 +0000

*looks down, shuffles feet*