http://midtownlunch.com/2008/12/05/ying-dus-chinese-food-pork-duck-roaster-ruined-by-the-doh/ Food Adventures for Your Urban Lunch Hour Fri, 25 May 2012 21:25:11 -0400 http://wordpress.org/?v=2.9.1 hourly 1 http://midtownlunch.com/2008/12/05/ying-dus-chinese-food-pork-duck-roaster-ruined-by-the-doh/comment-page-1/#comment-164866 RyuriTatsujin Sun, 07 Dec 2008 04:18:48 +0000 http://midtownlunch.com/blog/?p=2890#comment-164866 An old pot that my father used for one of his restaurants from the olden days, still sit here at my place. The sugar buildup is so thick, that at first look you can't tell its a friggin pot :P An old pot that my father used for one of his restaurants from the olden days, still sit here at my place. The sugar buildup is so thick, that at first look you can’t tell its a friggin pot :P

]]> http://midtownlunch.com/2008/12/05/ying-dus-chinese-food-pork-duck-roaster-ruined-by-the-doh/comment-page-1/#comment-164786 bionicgrrrl Sat, 06 Dec 2008 02:33:05 +0000 http://midtownlunch.com/blog/?p=2890#comment-164786 my coworker actually said that after the first time they closed. maybe the thorough cleaning really did make a difference? now how do those places that claim to use the same sauce/oil/stock since they opened a 100 years ago manage to stay open??? my coworker actually said that after the first time they closed. maybe the thorough cleaning really did make a difference? now how do those places that claim to use the same sauce/oil/stock since they opened a 100 years ago manage to stay open???

]]> http://midtownlunch.com/2008/12/05/ying-dus-chinese-food-pork-duck-roaster-ruined-by-the-doh/comment-page-1/#comment-164735 Danny Fri, 05 Dec 2008 17:12:06 +0000 http://midtownlunch.com/blog/?p=2890#comment-164735 just gotta ask for more of that green sauce then... just gotta ask for more of that green sauce then…

]]> http://midtownlunch.com/2008/12/05/ying-dus-chinese-food-pork-duck-roaster-ruined-by-the-doh/comment-page-1/#comment-164734 Dubbininbklyn Fri, 05 Dec 2008 17:10:14 +0000 http://midtownlunch.com/blog/?p=2890#comment-164734 same reason some bbq teams/places dont scrub the grills down. same reason some bbq teams/places dont scrub the grills down.

]]> http://midtownlunch.com/2008/12/05/ying-dus-chinese-food-pork-duck-roaster-ruined-by-the-doh/comment-page-1/#comment-164732 Mamacita Fri, 05 Dec 2008 16:37:09 +0000 http://midtownlunch.com/blog/?p=2890#comment-164732 Well, there is a point to that. Cast iron pans need to be 'seasoned.' The more you build up the oily layers the better flavor your food will take on. Well, there is a point to that. Cast iron pans need to be ’seasoned.’ The more you build up the oily layers the better flavor your food will take on.

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