Tom officially has a new addition to his crab repertoire.
This was the second time Tom made tenshinhan (crabmeat egg foo
young with steamed rice). Mastering a couple of Asian dishes that
involve multiple tasks as well as preparing a few dishes simultaneously
on a number of occasions have given him the confidence to try more
takenoko bamboo shoots). But once these problems were solved (by me), his cooking seemed to go well -- at least I did not hear him screaming in the kitchen.