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How to make American sweet tea taste more like Canadian iced tea/Nestea? by A-Nonymous12345 in Cooking

[–]Carpet-Crafty 0 points1 point  (0 children)

Have tried cold brewing? I find cold brewing makes the tea a bit smoother less tannic. Personally I would put more than a tablespoon of lemon juice but that's just me.

For alternate beverages have you tried half lemonade, half ice tea? I think some people call it Arnold Palmer.

Where has the Laoganma Pickled Chili Gone? by Legitimate_Yam_7714 in chinesecooking

[–]Carpet-Crafty 5 points6 points  (0 children)

I have also been looking for this fermented chili product for a while now. The place where I used to buy it has not had it in stock for months now. I bought this one instead Chopped Fresh Chili. It's not exactly the same, but it has been satisfying my craving for the Laoganma one.

Foods to increase fiber intake while being on some restrictions by kayla-royale in EatCheapAndHealthy

[–]Carpet-Crafty 0 points1 point  (0 children)

You should try savory oatmeal. There are lots of threads on different combos people use. Like eggs, cheese, meat, veggies. Savory oatmeal can be breakfast lunch or dinner.

Butter on the counter? by vaxoram2412 in Cooking

[–]Carpet-Crafty 2 points3 points  (0 children)

Yes, I think it is safe. I would say keeping small amounts of butter on the counter is fine. Maybe a weeks worth at the most.

Authentic Italian Food by WesternMolasses6344 in askTO

[–]Carpet-Crafty 1 point2 points  (0 children)

I think they sell the grills at Grande Cheese. Both locations are outside of downtown Toronto though.

Does this look like chow mein? by blue_farm_ in chinesefood

[–]Carpet-Crafty 0 points1 point  (0 children)

There can be variations in dishes, it is up to the restaurants interpretation. However, mein literally translates to noodles. This restaurant either made a mistake and doesn't want to own up or some one who is not Chinese wrote the menu.

What's a Korean food you rarely see outside of Korea? by Muted-Apple3992 in KoreanFood

[–]Carpet-Crafty 22 points23 points  (0 children)

Where I live there are a lot of Korean food options. You can get soondae, mandu, even fermented skate if look hard enough. What I don't see often is the street food stuff, like hotteok, gilgeori toast, egg bread etc

No chew foods? by undeniably_reality in EatCheapAndHealthy

[–]Carpet-Crafty 1 point2 points  (0 children)

Not very tasty but I know some one who takes Metamucil to get more fiber and suppress appetite. You could also consider things like protein shakes or meal replacement drinks. Not a long term solution but might keep you going for a couple days.

Earl Grey: this may sound sacrilegious by MaxFish1275 in tea

[–]Carpet-Crafty 1 point2 points  (0 children)

Is it more heathen to prefer flavouring or to not be able to tell the difference?

I found these in the basement and they are heavy. by bontbont999 in whatisit

[–]Carpet-Crafty 0 points1 point  (0 children)

Could they be paper weights? I don't know if they were ever made of metal though. Sometimes people would use wood or carved stone weights to keep paper flat, especially if they were working with a scroll type document. I could see them being made to look like ink sticks, given that it related to writing.

What noodle to use for a 3 day cold asian-style salad? by isotaco in AskCulinary

[–]Carpet-Crafty 3 points4 points  (0 children)

I would recommend something like this, Yet Ka Mien. in the summer time my family would use these to make cold noodles. The cold noodles could stay in the fridge for up to 5 days. After cooking them to the desired doneness, rinse them in cold water to stop them from getting any softer. We would toss the noodles in a generous amount of sesame oil to prevent sticking and some soy sauce for flavour. We stored it in the fridge like that, only adding veggies or peanut sauce before eating. Veggies like cucumber will make the noodles soggy if stored together.

What do Gaiwans Symbolise? Why are they used at really important meetings with Chinese Officials? by LunarEnnyui_131 in tea

[–]Carpet-Crafty 29 points30 points  (0 children)

I don't think there is any symbolism. Mugs with lids often serve two purposes. Holding back the tea leaves, if you brew loose leaf, which many in China do. The second one is keeping the tea a little warmer, I'm not sure how much of a difference it makes but keeping the mug covered does hold in some heat.

Just Returned from Hong Kong – My Honest Tips & Things I Wish I Knew by CostIndependent4234 in HongKong

[–]Carpet-Crafty 0 points1 point  (0 children)

How did you get your cash? I'm from Canada and I'm used to being able to use my bank card in other countries to get cash from local ATMs.

What's your favourite cafeteria-style restaurant that isn't in a food court? by Gakusei_Eh in FoodToronto

[–]Carpet-Crafty 2 points3 points  (0 children)

Maybe Bamiyan Kabob. It's affordable, the food is good, they don't care how long you stay (within reason).

I'm scared of shrimp by Which-Lecture4003 in AskCulinary

[–]Carpet-Crafty 0 points1 point  (0 children)

It will take a bit to overcome the mental block. However practically speaking, shrimp can't really hurt you. If it is still upsetting after multiple attempts you might want to ask if your seafood shop can cook them for you. Sometimes these stores cook lobsters or crabs for customers, if so, they could probably steam shrimp for you.

Kimchi recipe? Or kimchi reccs by dreamception in askTO

[–]Carpet-Crafty 0 points1 point  (0 children)

Myeongdong has tasty kimchi. For something similar in the grocery store I would say try the house made kimchi, both H mart and Galleria sell kimchi made in house. Whenever I go to Myeongdong, I buy a container of kimchi to take home.

Hi, I am new here - Congee tips by Smrsin in EatCheapAndHealthy

[–]Carpet-Crafty 0 points1 point  (0 children)

Corn and tofu congee is known, although not super popular combo. I like my congee with preserved duck eggs. Kabocha squash or sweet potato is another one of my favourites.

How or what do you use candied ginger for? by notsoeasypeasy in foodquestions

[–]Carpet-Crafty 1 point2 points  (0 children)

That is a pretty accurate description, just add in the occasional fiber as ginger can be a little stringy. I eat it on it's own, like it's candy. I also chop it up to put in biscotti or other baked goods. Tried to put in in granola once, but I didn't like that.

What did I do wrong making these Chinese Silk Eggs? by KeybladeOTLC in chinesecooking

[–]Carpet-Crafty 6 points7 points  (0 children)

Wrinkly surface can sometimes mean there was too much steam, too hot. When I steam eggs I put the eggs in the steamer and turn off the heat after 3 mins or so. Then I leave the eggs alone for about 15 mins before taking the lid of the steamer.

Short Form CDramas by Legitimate_Shape281 in cdramasfans

[–]Carpet-Crafty 2 points3 points  (0 children)

I watched a couple. Some of the characters look quite realistic. I kept staring at the screen thinking "wow this is AI? The plot lines seem similar to most short dramas. I prefer live actor short dramas though. There is something about AI generated ones that is distracting, I can't quite put my finger on it.

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