tag:blogger.com,1999:blog-1392898498834109106.post7864772820281342752..comments2024-02-05T15:05:55.761-08:00Comments on eatingclub vancouver: Wuxi Pork Spareribs (無錫排骨)TS of eatingclub vancouverhttp://www.blogger.com/profile/02776584853083815584noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-1392898498834109106.post-73327501203805371682023-06-04T15:55:15.485-07:002023-06-04T15:55:15.485-07:00Very good dish that everyone in my family loved, e...Very good dish that everyone in my family loved, especially grandma and grandpa. But, I have one not to make: Double this recipe because next day it's sooo good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-60377180094340260322012-01-08T16:21:43.936-08:002012-01-08T16:21:43.936-08:00MissC:
Thank you for giving it another try and let...<i>MissC:<br />Thank you for giving it another try and letting us know how it went! =) We're happy it worked out for you. </i>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-83649091467432806032011-02-24T18:19:37.712-08:002011-02-24T18:19:37.712-08:00Hi TS/JS,
Just had to let you guys know that I fi...Hi TS/JS,<br /><br />Just had to let you guys know that I finally attempted the Wuxi ribs for a second time, and this time I cooked them for long enough and they worked perfectly!<br /><br />Thanks for posting the recipe, will def be making it at dinner parties to come!MissChttp://misschievously.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-5244820392580206562010-05-25T16:33:41.074-07:002010-05-25T16:33:41.074-07:00Ben & Suanne:
Haha... Not bad for a couple of ...<i>Ben & Suanne:<br />Haha... Not bad for a couple of people with no Chinese cooking background.<br /><br />Jonnek:<br />Yup. T&T has almost anything!<br /><br />pigpigscorner:<br />This is the first time we;ve used red fermented bean curd!<br /><br />kat:<br />I guess it's not that uncommon? A lot of our commentors seem to know what it is! =D My tip is to copy the Chinese label (or the picture of it) when hunting for this, as the English translations are very unreliable.<br /><br />Jenny:<br />Hehe, thanks for the compliment. =D<br /></i>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-81713578177055060942010-05-20T10:27:49.915-07:002010-05-20T10:27:49.915-07:00wow... that looks good, in fact it looks better th...wow... that looks good, in fact it looks better than Chef Ming's, since I prefer sticky sauce ( I grew up eating the kind you made). If I ever have the time, will definitely attempt this.<br /><br />Thanks for sharingJennyhttps://www.blogger.com/profile/05000398518339402591noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-20459625980640992672010-05-19T13:03:16.155-07:002010-05-19T13:03:16.155-07:00Thanks for sharing this recipe. It looks delicious...Thanks for sharing this recipe. It looks delicious.NYC Motorcycle Accidentshttp://www.newyorkcitycaraccidentlawyeronline.com/motorcycleaccidents.phpnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-82764464548674800952010-05-19T06:56:52.112-07:002010-05-19T06:56:52.112-07:00These look & sound so good now I just need to ...These look & sound so good now I just need to find that red fermented bean curd juice.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-64669079395537426002010-05-19T02:42:08.496-07:002010-05-19T02:42:08.496-07:00Love cooking with red fermented beancurd! The flav...Love cooking with red fermented beancurd! The flavour is just amazing.pigpigscornerhttps://www.blogger.com/profile/13049039101703360576noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-77224916258571955512010-05-19T00:20:23.509-07:002010-05-19T00:20:23.509-07:00Looks so yummy that I just got to try this recipe....Looks so yummy that I just got to try this recipe. Thank you for the post I'm just wondering where you bought the red fermented bean curd juice. Is it from T&T Richmond? Btw, I would probably add hard boiled eggs to the stew. Thanks again.Jonnekhttp://www.twitter.com/jonneknoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-78317070942322230062010-05-18T23:04:30.334-07:002010-05-18T23:04:30.334-07:00The moment I saw that first picture, I was already...The moment I saw that first picture, I was already thinking of Chef Ming's spareribs. Yours looked more delicious. What would make it better ... get the baby pork ribs from Costco in Bellingham. They are soooo meaty.<br />BenBen and Suannehttps://www.blogger.com/profile/13876450570315253281noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-72232312947424502202010-05-18T22:59:30.249-07:002010-05-18T22:59:30.249-07:00Manggy:
Whoa, that's some super-fast commentin...<i>Manggy:<br />Whoa, that's some super-fast commenting! We haven't even fully-edited the post yet. Teehee.<br /><br />re red fermented bean curd: You probably thought, "When will I EVER use this again?!!" ;D</i>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-23822693981604321192010-05-18T22:54:57.004-07:002010-05-18T22:54:57.004-07:00Oh man, and I just threw out some leftover red fer...Oh man, and I just threw out some leftover red fermented bean curd! Grr! (At least it's not expensive - just hard to find!)Manggyhttps://www.blogger.com/profile/05977929776424593762noreply@blogger.com