The Cook Book

Don't think we can get shortening in China.  If we can, what is it called?  Where can we find it?

Don't know, haven't looked.  ETR asked for the recipe.  Though I am sure I have seen Crisco at the local foreigner's import store.

I'd use butter.

Butter's too expensive for cooking. Best saved to eat with Vegemite.

There's a Chinese made margarine available now. And the only thing it's good for is cooking. I bought mine at Ren ren le.

Butter is real.  Margarine is only one step removed from plastic.  Even bugs won't/can't eat margarine.  I would use butter or rendered fat.  Crisco is probably just as bad but my mind will accept using it but not the margarine.

Butter and shortening don't necessarily substitute for each other in cookie baking.  The texture will be different.  Butter makes a crisp cookie usually, and shortening more moist and chewy.  You want this cookie to be chewy.  For what it's worth, given your options.  It was my father's favorite cookie.

You can also use cooking oil as a substitute for shortening - need to experiment with different oils as each will give a different texture.  If you use 2/3 cup oil instead of 1 cup shortening.  Otherwise 1 cup shortening should be replaced by 3/4 cup butter. 

When I am bothered to cook I use good ingredients - cheaper ones (wine, marg etc) make the taste 'cheaper' as well. If I am going to that much effort (buying, cooking, cleaning) it is irritating to know that it could have tasted better.  Plus with the wine then my guest who is usually chatting to me in the kitchen and I can sip and cook.  Friendly.

I bet you would, baby.

Uh, I'll leave this one cryptic.

GOOD idea!

Here's my recent favorite: tofu cabbage

1 cabbage
1 piece of tofu (the brown one that comes in these pieces)

cut it all up, heat up oil, throw cabbage in, then tofu, stir fry till cooked. Of course add some salt. YUMMY. With plain rice.

Here's my recent favorite: tofu cabbage

1 cabbage
1 piece of tofu (the brown one that comes in these pieces)

cut it all up, heat up oil, throw cabbage in, then tofu, stir fry till cooked. Of course add some salt. YUMMY. With plain rice.

i'm positively shocked..... in all the years i've known you, this is the closest you've ever been to eating chinese food while living in China. 

Poor Cheeks has had a lot of stress recently.

Anyone got anything new to do with chicken fillets?

Curry, crumb, BBQ, hamburger, stuff, gong bao ji ding, hotpot, tang cu, jiaozi, baozi - you name it - it can be done!

Or give them to the local cats.

Curry, crumb, BBQ, hamburger, stuff, gong bao ji ding, hotpot, tang cu, jiaozi, baozi - you name it - it can be done!

Or give them to the local cats.

Crumb? Maybe. Never use fillets for a curry. Too dry. Thighs and drumstcks are tender and have more flavour. I don't have a BBQ and I sometimes mince the fillets to make chicken rissoles or a chicken lasagne. Hotpot is for the restaurants. A Chinese friend keeps me supplied with jiaozi.

But what I was after was something NEW.