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      Secrets of Chinese Food

      Chinese food

      Soy sauce contains no soy and chop suey is as American as apple pie. Reporter Jennifer 8. Lee delivers the truth about Chinese food in America.

        The Servers Strike Back

        • The Servers Strike Back

          Just a little while back, we ran an article cataloguing customer pet peeves about restaurants, and invited the discussion to carry on into our blog comments. Turns out that folks in the restaurant industry have just as many things to say 'bout the way their beloved customers behave...

        • The Servers Strike Back

          DON'T TALK DOWN TO ME

          Quote: "I hate when customers speak down to me like I am a teenager/20-something because I look young. I am 30 years old, and have been serving food for 20 years."
          "For those of you who think servers are stupid, ignorant, or somehow below you in class or social standing, etc., let me just say that I am far classier than most people I served. Most of the people I worked with were extremely classy individuals as well. Money does not equal class."

          Wanna tip us off to your pet peeve? Sound off on our blog.

        • The Servers Strike Back

          PLEASE DON'T CAMP OUT

          Quote: "When it's closing time, please GET OUT. How would you like it if someone came to your office five minutes before you closed and kept you there an extra two hours?"
          "Remember that every minute you occupy one of our tables is affecting our income for the night. If you sit for two additional hours chatting after settling up and drinking water, consider compensating us for that time, especially since most good servers will continue to check up on you and refill those sodas and waters. If you buy drinks at the bar and then move to our tables and just sit talking, remember that table represents our livelihood. The longer you sit not tipping us, the less our hourly rate comes out to at the end of the night. Many servers only get between two and five tables to earn off during a shift. If they lose one for a couple of hours to "campers", as we call them, it can make a big impact at the end of the shift."

          Wanna tip us off to your pet peeve? Sound off on our blog.

        • The Servers Strike Back

          WE DON'T LIKE RECITING THE SPECIALS, BUT...

          Quote: "We used to have our specials typed up on a separate piece of paper that was on the table when the guests sat. 95% of the time, the guests did not see it, or did not care to read it.It is well known that a guest will be more interested in ordering a special when they hear it from the servers mouth."
          "Do you REALLY think I want to stand there and recite 10 specials to you, only to have you say "What was the third thing you said?"
          "No one pays attention to special boards."

          Wanna tip us off to your pet peeve? Sound off on our blog.

        • The Servers Strike Back

          IF YOU CAN'T TIP, DON'T EAT OUT

          Quote: "Oh and here's a little tip for those of you who don't know: we don't just want tips for our pocket, we want 'em for the food that Uncle Sam taxes US to feed you. That's right, I get taxed for what I sell. So if you order a huge meal, and then sheepishly tell me that you're sorry but you just don't have enough for a tip, I may smile and say, "That's ok, just get me next time." (Which is exactly what I do.) But inside I'm thanking you for giving me the privilage of paying for part of your meal, and for working for you for free. I'm sure my kids will too."
          "Does anyone realize what a waitress/waiter gets paid an HOUR!?!? I work in a restaurant that is like Eat n Park. Make ALMOST $3.00 an hour for wages, but HAVE to pay TAXES on $4.35 an hour! If I do not "bust my butt" and try to get AT LEAST 15% TIP from a table, I am LOSING money!"

          Wanna tip us off to your pet peeve? Sound off on our blog.

        • The Servers Strike Back

          JUST TREAT ME LIKE A PERSON

          Quote: "I think that a lot of people might really be ashamed of themselves if they could witness their own behavior. for some reason, it has become socially acceptable to treat waitstaff like indentured servants. People should just stop, take away all the tangents and remember that they are dealing with a PERSON, with feelings. It truly is amazing to see how people act, especially when they don't realize they are being watched (or worse yet, when they knowthey have an audience)."
          "People seem to totally forget themselves. I have an aunt who is a pretty cool person, until she walks into a restaurant. Is there a sub-culture that gets some secret, subconscious thrill from being able to put themselves on apedastal above another person, just because that person is literally depending on YOU for their very livelihood? Some of the behaviors I have witnessed from restaurant guests is reprehensible, and if some people would stop to chill out and listen to themselves for a minute, they might truly be ashamed."

          Wanna tip us off to your pet peeve? Sound off on our blog.

        • The Servers Strike Back

          TAPPED OUT

          Quote: "Just so you know, the bottled water service is not meant to rip the money out of your wallets, but a precaution we must take because believe it or not, there ARE people out there who refuse to drink tap water."
          "I live in Georgia, and since we are in a drought, it is required by law that I offer you bottled water!"
          " As a server I am required -- REQUIRED! -- to ask you if you would prefer bottled or tap water, or I will lose my job. Why? Because some bozos atthe head office ran a report that says the customer will purchase bottled water 75% of the time when I offer it. We all should know that companies are about making money -- which the mark-up on bottled water obviously does."

          Wanna tip us off to your pet peeve? Sound off on our blog.

        • The Servers Strike Back

          UP-SELLING IS MANDATORY

          Quote: "I'll let you in on a little secret -- we have meetings on up-selling and suggestive selling, and yes we have to go and listen to someone explain the importance of upselling for 2 hours at the butt crackof dawn on a Saturday. Sounds fun doesn't it?"
          "All of the restaurants I have ever worked in require the servers to not only up-sell (for example, from tap to bottled water) but also require that they offer specific appetizers, desserts, and alcoholicbeverages. And the consequences for not doing these things can be anything from getting a "bad" section to being fired."

          Wanna tip us off to your pet peeve? Sound off on our blog.

        • The Servers Strike Back

          I'M BEING WATCHED

          Quote: "At our restaurant (and most other high end major restaurants) we have what we call a shopper. This person basically grades us on our job, without us knowing, and we have to hit several key points. For example, if a couple of people at a table ask for the same glass of wine, we must offer a bottle. And we must tell you about a feature that is off the menu. We must offer cracked pepper. If we do not do this, we are reprimanded and maybe even have some good shifts taken away until you can prove that you are a quality server.
          "Anybody can be a secret shopper. If these aren't met the server can be fired on the first offense. think about that next time you think the server might be helping too much. They are not just trying to make more money they also trying to save their job."

          Wanna tip us off to your pet peeve? Sound off on our blog.

        • The Servers Strike Back

          PLEASE WATCH YOUR KIDS

          Quote: "We would not need to use the sweepers or brooms on the floors, if you and your kids did not act like pigs, throwing everything on the floor, just because you don't have to clean it up!"
          "We get tiredof people that allow their kids to throw food everywhere and behave like little animals simply because they don't have to clean it all up (for that big two dollar tip no less)."
          "I clean up after kids that are monsters (even puke!). How can you takethem out and let them act like that?"
          Please do not let your children run around the restaurant. It's dangerous. Waitresses come by with big heavy trays filled with hot food, and she can't always see a small child.

          Wanna tip us off to your pet peeve? Sound off on our blog.

        Annoying Restaurant Trends

        • Annoying Restaurant Trends

          We Could Do Without...

          Hey, we're pretty easy customers to please. We don't get wacky with special order demands, and always tip pretty darned well. Still, we can't help wishing a few restaurants trends were permanently off the menu. Read on for our thoughts on daily specials, bottled water and the ubiquity of freshly ground black pepper.

        • Annoying Restaurant Trends

          We Could Do Without...

          Recitation of the Specials

          Would it really be so hard to print it out or write it on a board? That way we'd actually remember if the beet 'n chive compote came with the lamb or the duck, and wouldn't have to feel like such a stingy nincompoop for asking the server to say the price out loud.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          I'm Sorry, We Just Sold the Last One

          Yet you taunted us with the five-minute description just now?

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          Bottled Water Up-selling
          Putting aside the negative environmental impact of all that excess glass & plastic, are restaurateurs implying that the H20 they're using to cleanse the veggies and cook the pasta issomehow sub-palatable, or are they just trying to dunk the customer? We'd rather splash our cash on desserts and apps than pour it out on something that should just flow freely from the tap.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          Up-selling In General

          While we're certainly sympathetic to waitstaff who, due to the untenable circumstance of sub-minimum wage base pay, rely on percentage-based tips, but really -- if we wanted to start with an appetizer, we would have ordered one.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          Listing the Birthplace of Every Ingredient

          "Organic Peruvian Tangelo Seared Aged Newark Wildebeest on a Bed of Wilted Gowanus Farms Pre-Natal Endive"
          We're loco for locavorism and super-psychedfor sustainable organic farming, but it doesn't taste any better just 'cause we know the name of our tenderloin's first cousin and where it went to summer camp.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          The 'Tini Suffix

          Flirtini. Chocotini. PB&Jtini. Just 'cause it's in the V-shaped glass does not a martini make it. Certainly we're huge fans of the mixological madmen shaking up Lavender Wonderbread Fizzes and Cranberry Clorox Collinses at our favorite gastro-boites, but if there's anything other than gin*, vermouth and an olive or a twistin the glass, it may be a drink, or even a cocktail, but it ain't a 'Tini. (We blame Sex and the City, but that's a whole 'nother story.)

          *Vodka martinis are vodka martinis. A plain ol' martini is gin-based. Harrumph. Argue in our Drinks Blog

          Got a restaurant gripe? Sound off inour blog comments.
          Image Credit: Bill Brady Studio212 Photography

        • Annoying Restaurant Trends

          We Could Do Without...

          Would You Like Freshly Ground Black Pepper On That?

          No. No we wouldn't. And you're scaring us with that Louisville Slugger of a spice grinder.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          Trios & Duos

          "Heirloom Pork Prepared Two Ways with a Roulette of Seasonal Carrots"
          Is the chef hedging his bets? Did he or she run short of some critical ingredient and have to go halvsies? Oneof the bunch is bound to outshine the other, making you wish you'd gotten a stab at a full-sized portion of that instead.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          Over-pouring

          Attentive service is certainly something to be celebrated, but the slow 'n steady sippers among us are kinda getting corked when we're sharing a bottle of wine with someone who's quicker on the chug than us. If our servers would just give us a chance to catch up instead of topping off after every couple of sips, the whole party might stand a chance of staying sober through dessert.

          Got a restaurant gripe? Sound off in our blog comments.

        Weird Household Uses for Food

        • Weird Household Uses for Food


          PEANUT BUTTER

          We were so inspired by the peanut butter carpet cleaning tip* and the bonanza of baking soda uses, that we went digging through our kitchens to seek out other tasty multi-taskers. Read on to find out how milk and vinegar nix stains, butter can save your precious baubles, and corn starch gets you and your kids out of knotty problems.

          * The Peanut Butter Tip: To get gum out of a carpet, scrape up what you can, using an ice cub to stiffen it if necessary. Then rub a small glob of peanut butter into the fibers, and wipe up the whole mess with a cloth. To get rid of any left-behind PB, just dab it up with a mixture of 1 tsp of dishwashing liquid in 1 cup of lukewarm water. (Thanks to DIY Life for the tip!)

          Got a tip on a multi-tasking food? Share it in the blog.

        • Weird Household Uses for Food


          PEPPER

          Everyone knows Clorox's catchy ditty about keeping clothes bright, but all you need is pepper. Add a teaspoon of pepper to the wash before you add in your clothes and it will keep the colors from fading.

          Got a tip on a multi-tasking food? Share it in the blog.

        • Weird Household Uses for Food


          WHITE VINEGAR

          Deodorant stains can ruin a perfectly good shirt. Save your whites by spraying white vinegar (no need to mix with water) onto the underarm areas. Then you can wash per usual.

          Got a tip on a multi-tasking food? Share it in the blog.

        • Weird Household Uses for Food


          SUGAR

          At your next BBQ don't spend money on anti-pest candles that never work. Simmer 2 cups of milk, a 1/4 pound of sugar and 2 oz. of ground black pepper for 10 minutes, stirring occasionally. Pour the mixture into bowls and put them where the flies will be attracted to them and then drown. You can also place around the house. No more buzzzzzing at the windows.

          Got a tip on a multi-tasking food? Share it in the blog.

        • Weird Household Uses for Food


          SODA

          Next time your drain is clogged and you don't have time to run to the store for some Drain-O just look in your fridge! A 2-liter bottle of soda will do the trick. Just pour it down to clobber the clog.

          Got a tip on a multi-tasking food? Share it in the blog.

        • Weird Household Uses for Food


          SHORTENING

          For a natural solution to diaper rash, try coating the area with a thin layer of shortening. It will act as a moisturizer.

          Got a tip on a multi-tasking food? Share it in the blog.

        • Weird Household Uses for Food


          SALT

          Grease stains can be a huge pain when it comes to doing laundry. Before you wash, work a generous amount of table salt into the stain and then launder as usual.

          Got a tip on a multi-tasking food? Share it in the blog.

        • Weird Household Uses for Food


          POTATOES

          Too much to drink last night and now you have puffy eyes? Apply a thin slice of cold potato to your eyes and leave on for five minutes. Then splash with cool water, put on your makeup (or just some moisturizer -- this means you, too, guys!) and head to work!

          Got a tip on a multi-tasking food? Share it in the blog.

        • Weird Household Uses for Food


          ORANGES

          Don't you hate it when you have to start a fire and little bits of newspaper are flying everywhere? Next time, air-dry orange peels, which contain flammable oils that burn longer, and use those instead of the paper. The delicious smell is a bonus.

          Got a tip on a multi-tasking food? Share it in the blog.

        • Weird Household Uses for Food


          OLIVE OIL

          Does it seem like nothing is working for your bad skin? Use 4 tablespoons of salt and 3 tablespoons of olive oil to create a paste. Leave it on your face for 2 minutes and rinse with warm water. Then wash your face as normal. Use every day for a week and then cut back to 3 days a week and you should notice an improvement.

          Got a tip on a multi-tasking food? Share it in the blog.

        Top 11 American Restaurants

        Top 11 Rated Recipes

        • Top 11 Rated Recipes

          Bacon Wrapped BBQ Shrimp

          "We had these at my wedding!! The taste is so smoky, yet it's still delicate...I shall savor it...my new favorite recipe!"
          - VelSi2

          Get the Bacon Wrapped BBQ Shrimp recipe
          Credit: Jim Franco, jupiterimages

        • Top 11 Rated Recipes

          Oreo (TM) Cookie Cake

          "Oreo Cookie Cake with a TwistYou can layer this recipe in a child's sand bucket wth a shovel (mixture, cookies, mixture, cookies) and then put a few gummie worms on top and call it either "Dirt Cake" or "Potting Soil"which is what my family does. It makes for a cute presentation of a yummy dessert!"
          - Cristina62101

          Get the Oreo (TM) Cookie Cake recipe
          Credit: All Recipes

        • Top 11 Rated Recipes

          Inside-Out Cheeseburgers

          "juicy, juicy, juicy!!!!!
          made the inside out burger....mmm, mmm...... came out so juicy and tasty!!! one of the best i have ever had!!!"
          - Suitman36

          Get the Inside-Out Cheeseburgers recipe
          Credit: Eating Well

        • Top 11 Rated Recipes

          Ginger-Soy London Broil

          "Awesome, said my grandson!
          I made this one evening when my 10 year old grandson was visiting. He has been asking me to make it again, since that time. It was so "awesome" he said."
          - Raineered

          Get the Ginger-Soy London Broil recipe
          Credit: The Companion Group

        • Top 11 Rated Recipes

          Funnel Cakes II

          "Truly the best.... No more carnival cakes here
          So easy to make and most important the best ever tasted. Made them for the kids and the adults neighbors enjoyed them more as they are more experienced with funnel cakes !!Enjoy Enjoy"
          - GEbuilder

          Get the Funnel Cakes II recipe
          Credit: Brooke Slezak, jupiterimages

        • Top 11 Rated Recipes

          No-Bake Cookies

          "FANTASTIC!
          I have been trying to find a really great new no bake cookie recipe! This was it! Thanks a ton the kids loved them!"
          - Bustersmom369

          Get the No-Bake Cookies recipe
          Credit: Eating Well

        • Top 11 Rated Recipes

          Honey-Soy Broiled Salmon

          "This is fantastic
          I can't cook and my kids hate everything I make. This recipe is so easy, even I could do it! You don't need fancy ingredients and the prep time is minimal. The result was fantastic. I can't wait to make it again and will try it with chicken soon."
          - Bgallet

          Get the Honey-Soy Broiled Salmon recipe
          Credit: EatingWell

        • Top 11 Rated Recipes

          Cranberry & Herb Turkey Burgers

          "Why Eat Beef Burgers
          Making healthier choices can be a chore, but these burgers make more sense taste wise than beef! Fantastic taste!"
          - Adoneyejah

          Get the Cranberry & Herb Turkey Burgers recipe
          Credit: Eating Well

        • Top 11 Rated Recipes

          Chicken Cordon-Bleu
          "This was awesome. The whole family loved it! Worth repeating."
          - Lynflann
          "This is a great recipe. It was a huge success!"
          - Lissy15
          Get the Chicken Cordon-Bleu recipe
          Credit: Eating Well

        • Top 11 Rated Recipes

          Cajun Chicken Pasta
          "Tastes like you got it from a restaurant.
          This was excellent! I would recommend it to anyone. Very easy to make and it tastes like a chef slaved over the stove to make it."
          - GildaB
          Get the Cajun Chicken Pasta recipe
          Credit: All Recipes

        Soul Food Recipes

        How to Cook Fish

        • How to Cook Fish

          GET THE DISH ON FISH

          Prepping fish isn't as tricky as many people think, and it's pretty darned versatile, healthy and delicious to boot. We'll help you get hooked on cooking with seafood -- from poaching and frying to handling and buying.

        • How to Cook Fish

          BUYING

          • If you're lucky enough to have a fishmonger nearby, make their acquaintance! They'll steer you to the best catch of the day, and recommend the best way to cook it for maximum flavor.
          • If you're in the market for whole fish, keep your eyes peeled for ones that look like they've been plucked right from the water -- glistening fins, un-clouded eyes and all.
          • Whether it's whole or sliced into steaks or filets, if it smells "fishy", toss it back.
          • If your catch is frozen, make sure that there's no ice crystal build-up on the inside of the plastic wrap, and that there's no discoloration on the skin.
          • Look for fridge and ice table temps of 34-36 degrees F. If it's being kept north of that, cut bait and run!

        • How to Cook Fish

          STORING

          • If you're not cooking up that whole fish the second you get home, wash it thoroughly, pat it dry, wrap it in wax paper, and store in a sealed container at 34-36 degrees F. until it's time to hit the heat.
          • Freezing your catch? For whole fish, wash it and place it on a tray in the freezer. Once that coat has solidified, dip it in ice water and return to the freezer. Repeat until a glaze has built up, and then wrap in wax paper or plastic and store in a freezer-safe bag. Smaller fish can be frozen into a block, wrapped, and bag-sealed. Separate individual fish or filets with wax paper.
          • Store at 0 degrees F. and use lean fish within 6 months, medium-fatty fish within 4 months, and fatty fish within 2 months.

        • How to Cook Fish

          HANDLING

          • Never thaw frozen fish at room temperature. Leave it in a 34-36 degrees F. fridge overnight, in cold water for 1-2 hours, or on the defrost setting of a microwave.
          • Thawing filets in milk can zap the "frozen" taste and make them seem even fresher.
          • Once frozen fish has been thawed, never re-freeze it. Use it right away or lose it.
          • If you're going to be frying, grilling, broiling or microwaving fish, thaw it thoroughly to prevent spattering and uneven cooking. Methods like steaming and poaching don't require a pre-thaw, and if the fish is to be cubed or cut into strips, a partial thaw allows for an ideal cutting consistency.

        • How to Cook Fish

          BAKING

          • Use a pre-heated oven, and make several shallow cuts into the fish's flesh to allow oil or butter to permeate and keep it moist. Herb-infused oils can add extra, luscious flavor, all the way through.
          • If the ends are substantially thinner than the thickest part of the fish, tuck them under so they don't over-crisp. Try to use similarly-sized cuts to allow for even cooking, or stagger their start times so every piece heats evenly.
          • A good rule of thumb is 10 minutes of cooking for every inch of thickness, measured at the thickest part of the fish.
          • Fish turns opaque and flakes easily with a fork when it's ready to eat. Still, always better safe than sorry -- look for a reading of 145 degrees F. at the center of the thickest part.
          • Let cooked fish stand for 3-4 minutes before serving it so heat and juices have time to redistribute.

        • How to Cook Fish

          GRILLING

          • If you find yourself fond of fish, a grilling basket is a great investment. If you don't have one, always make sure to keep the grill grate well oiled and prevent the fish from sticking.
          • Prolonged heat makes fish dry out, so if possible, stick to cuts around 1 inch thick, and keep the temperature high.
          • If you're grilling a whole fish, when it's time to flip -- don't. Instead, use two spatulas to roll it over.
          • Little bones can be tricky to avoid,so if you're cooking a while fish, place it skin side down with the bones intact. When the fish starts to cook, the flesh should curl away from the bones. Once it's off the grill and slightly cooled, slide a fork along inside to lift them out easily.

        • How to Cook Fish

          FRYING

          • Use a heavy pan for frying fish -- ideally one that's cast iron and seasoned, with high sides to minimizes spattering.
          • Fish can be brushed with oil, rather than immersed, but either way, it's best to use 1/8 inch of aflavorful fat with a high smoke point -- like butter, lard, light olive oil, or very high quality extra-virgin olive oil.
          • All sorts of coatings work well with this method -- from a quick roll in peppered flour, to combos of bread crumbs, cornflakes, crushed crackers and instant mashed potatoes. Make the heftier stuff stick with a layer of flour, then a dip in milk or beaten eggs, and a roll in your chosen ingredient.
          • Heat the oil, and then fry fish on each side until browned, making sure not to crowd the pan. Drain on crumpled brown paper bags to avoid stuck-on paper towel fluff.

        • How to Cook Fish

          BROILING

          • Broiling fish is so very simple, so long as you keep an eye on the time. Just pre-heat the broiler and place oiled fish in a single layer on a well-greased broiler pan 1-2 inches below the element for pieces under 1 inch thick, and 5-6 inches if it's thicker. Baste while cooking, and flip halfway through, unless the piece is less than 1/2 thick -- in which case no flipping is needed.
          • As with baking, 10 minutes cooking time per inch of fish thickness is a good rule of thumb, but make allowances for your particular oven and the fattiness of the fish.

        • How to Cook Fish

          POACHING

          • Bouillon, stock, wine, vinegar and herbed, buttered milk all make excellent, flavorful poaching liquids.
          • Place the fish in a pan and just barely cover with the cooking liquid. Bring the liquid to a boil and then turn down to simmer with the lid on until the fish is nearly done.
          • Remove the fish, and use the leftover liquid as the base of a quick sauce, thickened with butter and flour, and poured over the fish.
          • Enjoy the fish hot, or chill it and flakeinto salads and casseroles.

        • How to Cook Fish

          FISH STEAKS

          • Marinate fish steaks for 6-12 hours in plastic, zippable bags, and use leftover liquid as a basting liquid while cooking.
          • Wrap fish steaks, butter, marinade and vegetables in aluminum foil and place in a 450 degree over to steam until the fish easily flakes.
          • Fish steaks are cut from the tail end, and cutlets are sliced from the center.
          • Explore Marinade Recipes

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