... you get a great dish.
Good Sunday morning. This blog entry is completely off topic. If you are looking for the usual Tech stuff, go read Eric's latest piece on MapReduce.
Still with me? Good. Where was I? Oh, yeah, Good Math and Good Food. Today, I'm thrilled to announce Weiqi Gao's Observation's endorsement for Friday Recipe: Cantonese Steam Fish.
I started following Good Math, Bad Math since I read its Abacus series (and put out my responses) 474 days ago.
I've noticed MarkCC's Friday Recipe series for quite some time now. But this Friday's recipe struck a chord because steamed fish is something I cook regularly and has always been something that my daughter liked the most, right up there with Jiaozi (or Chinese Dumplings as they are popularly known in the United States).
As I explained to Brian Gilstrap about Jiaozi, the Chinese are non-precise recipe writers. If we write our recipes down at all, it will be full of "a little bit" of this, "a dash" of that, "frying for a little while" or "cook until done".
So I'm really glad to see this recipe being written down to the point where a non-Chinese person can follow.
And on my way to pick up my daughter from the university to spend the long weekend at home, I went to the Olive Farmer's Market at 8041 Olive Blvd in University City and picked up a stripe bass. I steamed it for dinner.
As is the case with most recipes, I did not follow it completely. I used my big stainless steel steamer instead of a bamboo steamer. I substituted scallions by green onions. And I used regular cooking wine instead of Vodka.
It's delicious!
Read: When Good Math Meets Fresh Fish...
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