I LOOOOOOOOOOOOOVE brunch. So the foods we eat (even if it's is at 5 AM) are brunch like. Everyone must bring one thing that is easily handled in the AM. Then each gets a turn hitting the fridge, warming it etc. Then we graze on it all day till dinner.

I am full and happy just thinking about it.

i was thinking that instead of ordering our christmas chinese spread (yes, we're jewish) i might try cooking a few dishes myself (some kind of beef & broccoli, and maybe a general tso's chicken). but it never tastes the same.

should i use a certain kind of oil? or is it the msg? i don't have any problems with msg--i just don't have it at home. can i get it at the store?

thinkingwoman,
Chinese food is best cooked with a "flavourless" oil that has a high smoking point. I've always used canola oil, grapeseed oil is also good, but peanut oil is said to be the best. Everything must be smoking hot before you start: heat up the pan completely, then add oil, let that heat up completely, then add your aromatics and then the ingredients

When it comes to MSG, that's purely optional. I don't use any, but my mom insists that for certain recipes, a pinch is essential. You can find it at Asian food stores easily. It's usually in the same section as the dried spices, salt and sugar.

For best results, I'd recommend prepackaged sauces (the MSG will be built-in). There are great General Tao chicken sauces in jars and in "single-use" packs. Good luck!

I'm having a hard time finding open threads "open" on the main sites these days with the re-design.

Meanwhile, I recently got one of those "Silver Bullet" things and I'm not sure what to do with it other than what it says. If anyone has any favorite things, let me know.

Omg, I can't remember the last time I commented on an open thread. Hello, everyone! This whole culinary school thing is SERIOUSLY cutting into my blogging time! Incidentally (and ironically) it's also cutting into my "fun" cooking time. We're on a two week break right now and I've had so much fun cooking random things just because I can. Right now I have a nice braise making the house smell nice--braising a top round with wine, tomatoes, and stock and a spice blend of cinnamon (whole stick), cloves, and black pepper. Also have some bread going in the oven and chocolate chip cookies for dessert. Folks are coming over for New Years dinner in about forty-five minutes and I can't wait to try everything.

Happy new year!