These are guow choy, which I've always called Chinese chives, though they are more like a cross between garlic scapes and chives. The classic Chinese way to serve them is cut into 1.5-...

My first thought was that it was a repurposed snooker ball rack....who knew?

My first thought is a recipe for the Kitchn's braise contest a couple of years back. It's a classic Chinese recipe.

They're a favourite (yup, that's the Canadian/British spelling) for fundraising bakesales. No one can resist walking by a tray of them without buying one.

@elizabeth marley, Pork belly from an Asian market is not bacon, but more like salt pork. Whatever's been done to it is simply for preservation, and not to improve its flavour.

Eight-treasure rice pudding is a special treat in Chinese cooking, and usually something you go out for. I just ate a canned version on the weekend, which was very sad.

At Christmas, my mom likes to bundle up chestnuts in a foil package and toss it into the fireplace (presumably onto the coals).

Sounds like a technique worth trying out. Right now, I use the toast function on my toaster oven, adjusting the "darkness" depending on nut size and quantity.

I've never been an OJ at breakfast person, but I like to take a glass after dinner as dessert.

mhirsch: also seen at Portuguese and Spanish groceries, even occasionally Jamaican ones.

I've always had very bad luck buying tapioca pearls. They never seem to get to that delightful chewy texture, no matter how long I cook them. Any tips for getting "good" ones?

I'm not certain about this, but have you looked into candle-making? Tallow (beef fat) used to be valued for making nice white candles. I seem to remember that the everyday candles were made from ...

I'm celebrating (Canadian) Thanksgiving at a potluck, but trying to roll in last week's (Chinese) Midautumn Festival at the same time. I'll be making a bbq duck, but also need a veggie side.....an...

Rice washer here, but I also use a rice cooker. It was my daily chore through childhood to make the rice for dinner, which meant washing it seven times, measuring out the right quant...

Where do you guys get the lemon one? I've never seen it at my regular grocery stores.

My tastes are not terribly exotic -- fusilli and farfalle are my faves.

Quebec produces a lot of apple-based alcoholic beverages, from the fizzy hard ciders to still dry apple wines to sweet creamy liqueurs (akin to Bailey's).

I'm not a baker, which keeps obsessive cooking to a minimum. Last winter, I did get a little crazy about perfecting a fusion coq-au-vin recipe I'd developed. A friend had proposed a "stew-off" whe...

Though I've never tried it myself, my mom claims that the really glossy sauces you see in restaurants are thickened with potato starch and not cornstarch.

People pay good money for kind of tech? I've got an original 1984 Mac, with an extra floppy drive and carrying case (and maybe even a matching dot-matrix printer) gathering dust in my parent's bas...