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@wotten1 Mea culpa Wayne. I've been firing on too many engines. Here's my report on cooking from Momofuku cookbook: http://bit.ly/7IkWIB about 17 hours ago from TweetDeck in reply to wotten1
The brain cnt take anxiety & gratitude simultaneously. 2 survive da holidays, I made a list of things I'm grateful 4: http://bit.ly/7DD5Oe about 17 hours ago from TweetDeck
First Gourmet and now maybe foie? I hope not! RT @Francis_Lam: The end of the road for American foie gras?: http://ow.ly/FE7I about 17 hours ago from TweetDeck
Destress w/ choc: RT @cookingwithamy: Take a break frm Thnxgiving coverage! Read my chocolate post. Favorite bars. http://su.pr/1KXcLs about 17 hours ago from TweetDeck
Lots to benefit from Momofuku cookbook. My review & versatile/easy recipe: Momofuku's slow-poached eggs: http://bit.ly/7IkWIB about 17 hours ago from TweetDeck
@GastronomyBlog @tt0n : My family's Viet-Franco fav: Sticky rice with chestnuts, shiitake & splash of cognac. See IVK ckbk, pg. 248. about 18 hours ago from TweetDeck in reply to GastronomyBlog
@LDGourmet Thanks! about 18 hours ago from TweetDeck in reply to LDGourmet
RT @LAWeeklyFood: RT @thejgold: Guaranteed: More action than the Packers-Lions game... @kogibbq SLider Eating Contest. about 18 hours ago from TweetDeck
Michael B. Huynh told me he was opening up 1 resto/wk for 4 wks to show NY he can do it. Eater NY weighs in on OBao: http://bit.ly/7e7VmD about 19 hours ago from TweetDeck
Dumplings make for great holiday fare. Join me for a 4-hr Asian Dumpling workshop on 12/5 at Cavallo Pt in Sausalito: http://bit.ly/5dSgsa 4:20 PM Nov 24th from TweetDeck
Salon.com has launched their "Food" section. @Francis_Lam is leading the charge. Check it out: http://www.salon.com/food/ 11:30 AM Nov 24th from TweetDeck
@OysterCulture @VivianBoroff Thanks, ladies. It's amazing that you can create wonderful 'exotic' Asian foods from ordinary ingredients. 11:20 AM Nov 24th from TweetDeck
@Chefdanhitweets My intel is from the source. Fish is autolyzed in making nuoc mam so they tweak/sweeten a little with HVP. 10:35 AM Nov 23rd from TweetDeck in reply to Chefdanhitweets
@Chefdanhitweets @rasamalaysia @WhiteOnRice: Have bought 100% Viet fish sauce in US., but it's not widely distr. B. Chinn gave me some too. 10:33 AM Nov 23rd from TweetDeck in reply to Chefdanhitweets
Pass this around: Get 35% disc & free shipping of Chronicle Books pubs, buy thru http://www.chroniclebooks.com & use FRIENDS promo code 10:27 AM Nov 23rd from TweetDeck
@chezpim @OysterCulture: I don't deliver so you'll have to make pork belly & buns for yourself! Just posted recipe: http://bit.ly/4valdU 10:21 AM Nov 23rd from TweetDeck
@HoustonWok: Not quite sure, tho it may be an issue of getting enough fish sauce from Phu Quoc to meet Viet Huong's production needs. 10:07 AM Nov 23rd from TweetDeck in reply to HoustonWok
@Chefdanhitweets Thanks for the recipe. Great batter! 10:06 AM Nov 23rd from TweetDeck in reply to Chefdanhitweets
@HoustonWok Thanks for point the fish sauce post out! 10:03 AM Nov 23rd from TweetDeck in reply to HoustonWok
@rasamalaysia @WhiteOnRice @Chefdanhitweets: Viet Huong fish sauce is processed in HK, combining fish sauce from Thailand and Phu Quoc. 10:02 AM Nov 23rd from TweetDeck in reply to rasamalaysia

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Name Andrea Nguyen
Location San Francisco Bay Area, CA
Web http://asiandumpl...
Bio Cookbook author, cooking teacher, Saveur mag, Asian food/culture, http://vietworldkitchen.com ; http://asiandumplingtips.com

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