Comments on: How this food adventure all started… http://steamykitchen.com/293-how-this-food-adventure-all-started.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 05 May 2015 14:00:42 +0000 hourly 1 http://wordpress.org/?v=4.2.1 By: Bangkok transport http://steamykitchen.com/293-how-this-food-adventure-all-started.html/comment-page-2#comment-1100672 Fri, 29 Nov 2013 17:11:49 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-1100672 My spouse and I stumbledd over here by a different web page annd thought I should check things out.
I like what I see so now i’m following you. Look forward
to finding out about your web page again.

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By: Angie http://steamykitchen.com/293-how-this-food-adventure-all-started.html/comment-page-2#comment-140439 Thu, 18 Feb 2010 15:22:22 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-140439 I wanted to leave here, Orlando, after we moved because of the restaurants too, and we just came from Panama City. Hard to believe our little panhandle town was so much better, I can imagine coming from San Fransisco, the horror! I know Tampa’s not much better than Orlando. Our established French restaurant closed, and our only Sushi place that’s any good, is so slow now I am afraid they might close. We’ve lost several of the few good locally owned restaurants lately in the bad economy.

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By: Nilmandra http://steamykitchen.com/293-how-this-food-adventure-all-started.html/comment-page-2#comment-29879 Wed, 26 Mar 2008 13:09:49 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29879 What an inspiration :) I wish I read this a year ago (or longer) because I so feel like contacting the local community centre now to do a cooking class lol. But we’re moving across the Atlantic in a few months… oh well, we’ll see.

Btw, the husband used to dislike sweet and sour pork (soooo overdone in Chinese restaurants here in the UK, and usually in a funky radioactive pink/orange/red colour too) until I took him to a proper Cantonese restaurant in Singapore. Unfortunately, now that he likes it, it’s difficult to find somewhere that do it right in the UK, heh.

Any recipes with prawns is a winner to me. *drools at screen*

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By: Coco http://steamykitchen.com/293-how-this-food-adventure-all-started.html/comment-page-2#comment-29861 Wed, 26 Mar 2008 03:50:41 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29861 Thanks happy readiks for the inspiration Jaden. I felt so happy reading this post. :)

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By: Justina http://steamykitchen.com/293-how-this-food-adventure-all-started.html/comment-page-2#comment-29840 Mon, 24 Mar 2008 16:18:01 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29840 but Mongolia is not China! anyway, love your blog !

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By: bee http://steamykitchen.com/293-how-this-food-adventure-all-started.html/comment-page-2#comment-29839 Mon, 24 Mar 2008 15:56:10 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29839 jaden, you are the best!!! yes, you can cook. and write. and take pics. you must be a great teacher too. i love all your recipes, even though i’m vegetarian. they just smell and look awesome, even across a computer screen.

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By: Telegraph Hill http://steamykitchen.com/293-how-this-food-adventure-all-started.html/comment-page-1#comment-29827 Mon, 24 Mar 2008 02:55:31 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29827 Ok, I have half as much house inches from my neighbors, for three (four?, five?) times as much money, but I walk to work and cannot imagine not living in SF. Poor you!

More to the point: I make a similar dish with tequila instead of brandy, lose the cornstarch, and finish with a shot of lime and cilantro. Trader Joe’s frozen shrimp are always in the freezer, tequila is always in the liquor cabinet, and — you’re right — dinner can always be ready in less than a half hour (I usually make some rice to go with it). Very good, and very impressive to a new guest.

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By: Nicole http://steamykitchen.com/293-how-this-food-adventure-all-started.html/comment-page-1#comment-29823 Mon, 24 Mar 2008 00:11:08 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29823 Our business partners in LA were mostly Asian. A few from mainland China, a few Hong Kong (oh, and one from Mexico to keep us Midwest white folk from feeling like the total minority). The diversity of culture was wonderful.

Each month the owners took turns selecting a restaurant to eat at and I realized that until then, I wasn’t eating real Chinese food. They termed all the stuff we thought was Chinese food as “American Chinese Fast Food” and said the names “Panda” “Garden” and (get this) “China” in the title are dead giveaways.

I got a genuine appreciation for good food as a result.

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By: Shankari http://steamykitchen.com/293-how-this-food-adventure-all-started.html/comment-page-1#comment-29801 Sun, 23 Mar 2008 01:34:19 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29801 Your story and mine sound similar. I started teaching cooking coz many thought that curry powder was the basis for the entire gamut of food from India:). Like you said I picked up the phone, and I am loving every moment of it. And guess where I moved from for this to happen?? Bay Area :)

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By: Amy http://steamykitchen.com/293-how-this-food-adventure-all-started.html/comment-page-1#comment-29799 Sat, 22 Mar 2008 23:32:43 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29799 It was awesome to read about how you got started! I think Tampa is definitely a better place because of you. Whooo goooo Jaden!

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