UdonNoodles's Profile

I love quick pickles! I must try this. I wonder how it would work with very young radishes...

The Lodge cast iron that is US made is good quality, but their enameled cast iron line is made in China. They've had quality issues in the past with the enamel and it seems they still do, unfortunately. I second the recommendation to look for a Le Creuset outlet. I've also seen Le Creuset at TJ Maxx on deep discount.

I also don't know why anyone would feel the need to "rehydrate" an enameled cast iron pot, LOL. Enamel is glassy and nonporous which is part of its appeal.

I love this idea, ESPECIALLY the beer.

I deeply appreciate my friends who brought dinners over for me after I had my daughter. I was glued to the couch breastfeeding her every hour and I was getting tired of takeout. It was so nice to get homecooked meals and see familiar faces after being cooped up in the house.

Stay at home motherhood is a full time job. Anyone who thinks SAHMs sit around eating bonbons is either delusional or has never had to care for young children for any length of time. If I were a SAHM, I'd feel it was fair to do the majority of day to day things, but why should my husband be totally exempt from helping out? This isn't the 1950s. It's "easy" to do housework when you don't have young children to look after or a baby to nurse.

Where did you get the quilt hanging on the end of the crib? I love that - it's so pretty and it looks like vintage kimono fabric.

I'd really like to try this. I'm a little wary of no-boil pasta recipes since I always seem to end up with undercooked pasta. The worst is my mother in law's chicken casserole...the pasta on top always seems to be raw! And my husband and father in law never think there's anything wrong with it. Yikes. I hope this works for me.

I laughed when I read your story because when I first saw your post I thought "she learned how to make these in Taiwan? That's pretty hard core, most people buy them in the street markets or even at Family Mart..."

I am going to try these sometime. I made these at a cooking class, but those had BBQ pork in them, which is Cantonese influenced. The filling you have here is what you'd more typically find in Taiwan. When I make potstickers at home I usually make a huge amount at a time and freeze leftovers. Do you think these will freeze well too?

For those who want to buy them at an Asian market I usually look for a Taiwanese brand like Wei-Chuan, but I rely on trial and error a lot. My current favorites have the incongruous name of "O'Tasty Bao" but they are tasty, LOL.

MUST try this. Wonder if it will work with my prep bowls from Ikea? And I will join the commenters who are excited to use this method to peel garlic for kimchi. :)

Like UWSer, I'm another Taiwanese American who is excited to see Taiwanese food on the Kitchn! My mother is Taiwanese and her cooking spoiled me for generic Americanized Chinese takeout forever. I didn't appreciate that awesome food as a kid, but I certainly do now. My mother has Hakka heritage so she would make Hakka dishes occasionally. I remember her pork with preserved vegetables - that dish would normally use pork belly but she used pork chops instead, much easier to find and more suited for our American palates.

Taiwanese people in general really love and appreciate food. (I have no idea how the women stay so willowy-thin.) On trips back to Taiwan my uncles would take great pride in taking us to their favorite restaurants and food stalls in the market, often going out of their way for a "special" or "best" dish.

I will give this Sweet Sour Pork a try. This looks similar to Mom's recipe (although she didn't deep fry) - not the overly starchy, gloppy mess of cheap buffet restaurants. Can't wait to hear more about your travels and see which recipes you will feature! (3 Cup Chicken, anyone?)

I dunno, I think canned salmon is kind of ucky and doesn't really taste like salmon. But it tastes more like salmon than canned tuna tastes like fresh tuna, so there is that.

I had a great recipe for salmon croquettes, I should add it back into my rotation. Also, I love making fried rice with canned tuna or salmon. It sounds weird, but is delicious and ridiculously easy. It's what I make when I have leftover rice and I'm feeling lazy.