Comments on: The Namesake http://redcook.net/2008/01/14/the-namesake/?utm_source=rss&utm_medium=rss&utm_campaign=the-namesake Adventures from a Chinese Home Kitchen Sat, 12 May 2012 02:08:05 +0000 hourly 1 By: Kian Lam Khohttp://redcook.net/2008/01/14/the-namesake/comment-page-1/#comment-1916 Kian Lam Kho Mon, 23 Jan 2012 06:47:54 +0000 http://www.redcook.net/?p=5#comment-1916 Thank you for your comments and I am very pleased that you were able to learn good Chinese cooking techniques. Keep cooking Chinese! Thank you for your comments and I am very pleased that you were able to learn good Chinese cooking techniques. Keep cooking Chinese!

]]> By: Siddharthhttp://redcook.net/2008/01/14/the-namesake/comment-page-1/#comment-1913 Siddharth Mon, 23 Jan 2012 02:22:23 +0000 http://www.redcook.net/?p=5#comment-1913 I've come across your site just this past week, but I've already learned a lot and tried some of the techniques you illustrate! I’ve come across your site just this past week, but I’ve already learned a lot and tried some of the techniques you illustrate!

]]> By: Madelinehttp://redcook.net/2008/01/14/the-namesake/comment-page-1/#comment-1224 Madeline Wed, 21 Jul 2010 17:36:41 +0000 http://www.redcook.net/?p=5#comment-1224 Hi! I came accross your site MOCA's Dumpling Night promotion. Just added your site to my RSS. Looking forward to hearing of your cooking adventures. Cheers! Hi! I came accross your site MOCA’s Dumpling Night promotion. Just added your site to my RSS. Looking forward to hearing of your cooking adventures. Cheers!

]]> By: Markhttp://redcook.net/2008/01/14/the-namesake/comment-page-1/#comment-575 Mark Thu, 22 Jan 2009 06:11:27 +0000 http://www.redcook.net/?p=5#comment-575 Thank you so much for sharing your story and recipes! MY wife is from China and I am always trying to find authentic food she might miss back home. Even in San Francisco there are not many chinese restaurants with such dishes.I can't wait to read more! Thank you so much for sharing your story and recipes! MY wife is from China and I am always trying to find authentic food she might miss back home. Even in San Francisco there are not many chinese restaurants with such dishes.

I can’t wait to read more!

]]> By: Billhttp://redcook.net/2008/01/14/the-namesake/comment-page-1/#comment-570 Bill Sat, 17 Jan 2009 12:28:48 +0000 http://www.redcook.net/?p=5#comment-570 Reading your story about your namesake gave me goose bumps. Your passion for food & the way you enjoy it sounds just like me. Never let any one talked you into opening a restraunt. Then it is not any fun.I was planning on making red cooked pork. I only had rice vinegar which I was going to subsitute for rice wine. But after reading your story it inspired me to go out on the coldest day of the year just to buy some rice wine!!I am an American of Italian descent & would love to share my Italian recipes with you. Happy cooking Reading your story about your namesake gave me goose bumps. Your passion for food & the way you enjoy it sounds just like me. Never let any one talked you into opening a restraunt. Then it is not any fun.I was planning on making red cooked pork. I only had rice vinegar which I was going to subsitute for rice wine. But after reading your story it inspired me to go out on the coldest day of the year just to buy some rice wine!!I am an American of Italian descent & would love to share my Italian recipes with you. Happy cooking

]]> By: Michelehttp://redcook.net/2008/01/14/the-namesake/comment-page-1/#comment-305 Michele Fri, 06 Jun 2008 05:59:42 +0000 http://www.redcook.net/?p=5#comment-305 I am so glad you decided to share your love of experience with food. I lived (and ate) in Hong Kong for many years and wish I could understand, much less cook many of the my favorite dishes. I admire your willingness to follow your passion, first by cooking in a professional kitchen and now with your blog. I look forward to seeing some vegetarian dishes (hint, hint)! I am so glad you decided to share your love of experience with food. I lived (and ate) in Hong Kong for many years and wish I could understand, much less cook many of the my favorite dishes. I admire your willingness to follow your passion, first by cooking in a professional kitchen and now with your blog. I look forward to seeing some vegetarian dishes (hint, hint)!

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