Cooking the bamboo soup.

In America, I don't think you cook anything bamboo, the vaccum in the West coastline only, right? Or those sour can, or the sour vaccum package?

Here is all the fresh bamboo root. Those white giant bamboo, they peel everything for you, just you have to cook it. With the local, most kids don't cook that. Even the restaurant, those with the meat still a lot more upper restaurant that dim sum, those table cloth...they "slow cook" with the meat, is with the bamboo. 

But the home, its where here, you just....easy for me right now. The birds outside the wind rises up.

"小鳥~~~~"

They will panic a bit.

https://food.ltn.com.tw/article/11851

I already use the half onion, now that is another half, you sautee with a load of oil, the birds scream ~~~ 

Becausethat is all going in the soup !!!

+ 2 tomato frozen a bit, so very watery, and then 3 bamboo chop roots

She ran out to the night market quick, this is the time they close all the vendor. She got a several thing quick because she keeps fallen sleep. She likes these bamboo, I just give her the whole pot left over yesterday, like 10 pieces those +5, I scoop 1 batch and 2 on her bowl.

These are the representative .... (CNN)

The oil.

You know these bamboo soup, 20 mins to the very small fire...then, you have to water sink a depth of the water, to cool off that top lid. These are all white silver pot and the lid, so you need 3 more cups of the water going in that cooked soup, you bring the last boil, and cool off the lids 1 couple times.

You shut off the fire. In the afternoon, everyone gets up the nap, she has to run outside again !!! She has some soup or the bamboo in it to look at it. It doesn't need to be the giant piece but sometimes, people like it to bite on it.

These are the same bamboo salad. With the mayo.

You know when Shane and me here, I used to do this Loving Hut back long time...I asked someone. You can just cargo a container from Diaya, or Tofutii, or that veganaise, for you own local freezer, You storage 1 year of your own food supply. My mother and her buddy, and a few friends, and Shane and Westlife.

Its a whole year supply.

5 at least she knows them. I do a Tofutti creme cheese - the cheese cake, the lemon flavor. 

Lanh and Hiep they used to cargo this Vietnam everything to put away that Loving Hut, its their warehouse to distribute. Its they sell to the local initiate, that lady in the center is their best friend. All these dry beef, dry nugget those idea, is from Vietnam, none of those were from Loving Hut. 

And?

Well...how they go about this business, was that Scarborough. They use those recipt you order, and put on those needle like. Its a business, they seriously run that from cargo the sea container to sell in Toronto and built up that business. The Kensington Market might also have someone knew about that.

So that is import?

You import to Canada, correct, they live in Canada as the Canadian.

But they are the Vietnamese, they might also still have the local property, so that is export for those family, if they yield something. Export from Vietnam. Their hot sauce.

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Can I get anything from the local? Yes. It just....the reason you cargo ....its a sea container, it doesn't matter what you put in it. You can cargo another half of the amazon some stuffs, its the same sea container. One is from the freezer, the other is from the furniture or the medicinal stuffs.

Like...I think Kohl has something I like. 

I ask a girl to buy everything including those Payless or those shoes collection. I only know a certain mall of some calls. You know getting this PT is very very easy online.

Yeah, we do have the soy meat local, but Shane or Westlife or LA those...they eat probably their own organic store stuffs. That is all they ever had. Taipei here none of those people really eating this cheesecake. Just me and Shane. Mark or Kian Nicky, Not sure we have enough space, and they just stepping in and step out. 

Why we getting this space for.

You never run a kitchen...okay.

You getting a bigger separate some space, you storage something, and you make the sauce that way, or storage the fall season or something, like we usually eat or drink like the American type of the soup, or the local soup....

Shane has the work, or I have the work indoor. We don't go to the restaurant everyday, if we have everything inside. We just run about that space, and someone talking to someone, and the food is on the table.  The home made food is....you make it, you have it. You got the formula right, the blender right, you can storage up to 2 or 3 days. The smaller cheesecake, you get the equipment, you can display right there in the glass even. Away from the dust. 

Whom make it? 

Me ! So just Shane eats it, or Mark.

None fat? Yes.

You can make the big? Of course, I just not sure how he felt about....its not a real diary made of the cheesecake. Its the lemon taste more like.