I'm trying to make some Malaysian and Chinese desserts and dumplings, and the recipes call for "alkaline water" or "kan sui" (cantonese). What is this, what does it look like, and where can I get it (in the Bay Area, if possible)?
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.