Comments for Tangstein's Blog: Healthy Chinese Home Cooking

Comment on Food in the news by Maureen Wheeler

Maureen Wheeler — Mon, 09 Nov 2009 13:02:47 +0000

So happy to see you spreading the word with this link! The national debate at the moment should really be called “sick care” rather than “health care”. Small, but powerful, daily changes to our diet and lifestyle will transform the health and well being of America – including our environmental and economic well being – It’s All Connected!

Comment on Health care: conventional medicine, or chiropractic? by Tony Brown

Tony Brown — Thu, 24 Sep 2009 01:13:58 +0000

I don’t know If I said it already but …Excellent site, keep up the good work. I read a lot of blogs on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say I’m glad I found your blog. Thanks,

A definite great read..Tony Brown

Comment on Eggplant in Garlic Sauce by Leslie

Leslie — Mon, 21 Sep 2009 00:23:16 +0000

This is the dish I always order in Chinese restaurants. I made your version tonight and it was wonderful! I am sold on steaming. Thank you!

Comment on Eggplant in Garlic Sauce by tangstein

tangstein — Fri, 14 Aug 2009 08:47:45 +0000

Long live CSAs! And you are a cook after my own heart – you used the recipe for inspiration and added your own touches (nice move w/ the pasta!). Thanks for visiting.

Comment on Eggplant in Garlic Sauce by Laura

Laura — Thu, 13 Aug 2009 23:06:52 +0000

Boy I was lucky, finding your site on a search for eggplant in garlic sauce. I had these beautiful little eggplant from my CSA. I had already started frying them — I will steam next time — and was in such a hurry (kids screaming) that I skipped the thickeners, eyeballed all the ingredients and it still came out delicious. I probably should not mention that I served it over leftover whole wheat pasta But the fact that it was still delicious is a sign of a great recipe! Thanks

Comment on Sweet & Sour Cabbage by Xiaolu

Xiaolu — Thu, 09 Jul 2009 18:17:00 +0000

I tried this last night hoping to recreate the dish I remembered from when I was young in China. It was a good start, but I’ll try less sugar and more vinegar next time to suit my personal tastes. Thanks for the inspiration!

Comment on Vegetarian Mustard Green Soup by hikkie

hikkie — Thu, 04 Jun 2009 01:13:22 +0000

i love this soup… i used similiar ingredients as yours…

check out my version!!!

http://spaghettofu.blogspot.com/2009/06/chinese-mustard-greens-soup.html

Comment on Braised Mushrooms by Naoko Yoshioka

Naoko Yoshioka — Sun, 17 May 2009 07:22:04 +0000

This looks Delicious, I have to try this recipe. Thank you for sharing.

Comment on about & thanks by Eleanor Hoh

Eleanor Hoh — Mon, 04 May 2009 02:12:21 +0000

Liza, we share the same philosophy, you used practically the same words about weeknight cooking using readily available ingredients as I did on my site! I developed a recipe-free approach to wok cooking and have been teaching in S. Florida for over 18 years. I was introduced to using a lightweight cast iron wok by my mother. Thin walled ones, only 3 lbs, so no heavy lifting. I’m pleased you wrote such great things about cast iron woks because they are the BEST! Visit my site with my findings on woks, would love to hear your feedback.

Comment on Revolutionary Chinese Cookbook by tangstein

tangstein — Mon, 20 Apr 2009 11:34:07 +0000

Thanks for visiting – and for the recommendations! I’ll certainly check out her memoir. And I’m so jealous you got to join Dunlop for that event!!!