Monday Meal Review: China

You might not believe me when I say this, but I love mean chefs. The chef reputed to be one of the “meanest” at the Culinary Institute of America was my Cuisines of Asia chef. I was terrified at the thought of taking his class. After all, I was not an experienced sous chef, like many of the students. In fact, prior to the CIA, I was mostly just a book nerd who loved food history and experimenting in the kitchen. However, in the three weeks I was in his class, I quickly learned that what students called “mean” was really just an unwaivering demand for excellence. He lost his temper when students were lazy, sloppy, and disinterested. However, he was the most kind, generous chef to those who cared about their studies. He went out of his way to demonstrate techniques to me because he could tell I really wanted to learn – despite my lack of experience. If that’s what it is to be mean, I’ll take it! What can I say. I’m …

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Video Saturday: China

This first video is just a thirdy second Travel Channel promo but I couldn’t believe the beautiful shots of Northeast China – I had no idea this area was so extremely COLD and architecturally stunning. It certainly makes me appreciate our 70 degree weather here in Tulsa, Oklahoma! http://www.youtube.com/watch?v=2Y_SqitVDjc Bourdain eats roast duck in China: Bourdain eats Dim Sum in Hong Kong:

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A Chinese Proverb and 100 Year Old Eggs

My new favorite proverb comes from China: “Never hit a dog with a meat-bun.” The saying indicates that punishment with a reward is doomed for failure, and that one must be careful when choosing how to solve problems. A traditional Chinese place setting includes the following items: bowl plate chopsticks spoon warm, damp towels (instead of napkins) Chinese aphrodisiac foods (the kind that make your heart go pitter-patter) include: shark fin swallow nest tiger bones hundred-year-old eggs What are hundred-year-old eggs? Why duck eggs that have been preserved about three months: […the eggs] are enclosed in a coating made of lime, mud, saltpetre, fragrant herbs and rice straw […] They can be eaten after the third month, but their smell grows stronger with age. When they are broken out of their covering, the eggs are black and shiny. Larousse Gastronomique I hope you have a most wonderful Friday!

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Menu: China

At a restaurant, once I find an item on the menu that I like, I almost never order anything different again. It’s terribly lazy and non Adventurous.,. but also comforting after a long, terrible, grumpy kind of day. While I’ve had my fair share of Chinese food, I broke out of my comfort zone this week and put together a menu of dishes I’ve never tried, although you will recognize the names. Have you ever had any of these dishes? Mu Shoo Pork [Recipe] From northern China, Mu Shoo Pork is a traditional stir-fry. Our version includes wood-ear mushrooms, chinese cabbage, bamboo shoots, and green onion. Mu Shoo Pork is commonly wrapped in Chinese Pancakes. Chinese Pancakes with Green Onion [Recipe] Chinese pancakes are made with dough, not batter. This recipe will show you how to cook two pancakes at once, separated by a bit of sesame oil and green onion. Sichwan Chinese Hot and Sour Soup [Recipe] Sichuan cuisine, from western China, is known for spicy, bold flavor. This soup, made with tofu, chicken, …

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About the Food of China

China is giant, offering up 24 classical regional cuisines within six time zones. To my highly untrained eye, the widest part of China looks to be about the width of North Africa. That’s some serious diversity. Overall, Chinese value the spiritual and physical beauty of food as much as the nutritive qualities. Harmony is important – many dishes are designed to balance salty, bitter, sweet, and sour elements, not to mention crunchy versus soft textures. Additionally, hours can be spent preparing trimmings – carving vegetables and fruit, for example. Typical seasonings and aromatics include ginger, bean paste, soy sauce, oyster sauce, green onion, sesame and peanut oil. The four most “talked about” cuisines are Peking (from north Beijing), Szechuan/Sichuan (from south central/western China), Cantonese (in the south),  and Shanghai (to the east). Peking Peking, home of the Peking duck, is in northeast China where it is too cold to grow rice. As a result, wheat is the primary crop.   The area is known for hearty meat dishes, braises, and barbecue. They also like roasts …

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Monday Meal Review: Chile

Sugar on chicken casserole. Lard in yeast-risen rolls. Cookies that don’t taste like cookies. Ice cream without an ice cream maker. This week’s Chilean Global Table was a fascinating learning experience. And rich. So very, very rich. Without further ado, here’s my review. Now, please excuse me while I …ahem… change into my elastic pants. Chicken Pastel del Choclo [Recipe] What I liked most about this: This is hearty Chilean comfort food. The corn releases sweet juices over the savory chicken blend, making the entire casserole moist. Although the sugary corn and raisins are an unlikely contrast to the briney olives and egg, the mixture works. The spices are mild, but the blend of cumin, cinnamon, and paprika pulls the entire dish together. What I liked least about this dish: I think I’d skip browning the casserole under the broiler next time, unless I can be more vigilant. The sugar turns deep brown super quickly and, although this is tasty, my version looked almost burnt and I would be hesitant to serve a casserole like …

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Good Vibes to Chile (with poll)

The Chilean Miners Please join me in sending a basket of good vibes over to the 33 Chilean miners who’ve been trapped underground since August 5th. They could be freed anytime between next week and November. It just depends on how long the digging machines take to finish their jobs. Each miner will take three hours to lift out of the mine, in a very narrow, bullet looking contraption. Three hours, lifted through rock, a half mile tall, but nearly touching both shoulders. Just the thought makes my chest feel tight. Here’s a complete story from a few weeks ago. Chilean meal times: Lunchtime is celebrated in Chile. Often a leisurely affair, complete with appetizer, main course, and light dessert, lunch falls in the middle of the afternoon – usually between 1 and 3 pm. About the time my family eats dinner (5-7 pm), Chileans are eating “Onces.” They’ll usually put on a pot of tea or coffee and eat some bread, rolls, pastries, or even sandwiches. I’m already in my pajamas when Chileans eat dinner. They …

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Menu: Chile

Get your taste buds ready – this week’s Chilean Global Table is going to be sweet. As in … full of sweets. I never had much of a sweet tooth… until I was pregnant with Ava. Then it was “give me ice cream” and “let me eat cake” nonstop for 9 months. Well, really 10 months, since I was two weeks late. Two weeks. Let’s just say I haven’t recovered. And neither has my swollen sweet tooth. Chicken Pastel del Choclo [Recipe] Shredded chicken tossed with onion, hardboiled egg, green olives, raisins, and spices. The entire mixture is then covered with smooth corn puree. Pan Amasado (Chilean Rolls) [Recipe] Rich, dense rolls made with yeast and lard. Chilean Alfajores [Recipe] Alfajores are popular throughout South America, but our version is typical to Chile. In Chile, Alfajores are soft, curled cookies- usually flavored with orange zest and/or liqueur. On their own they are doughy, rather than sweet – making the perfect base for an ooey gooey spoonful of sweet Dulce de Leche. Dulce de Leche [Recipe] Sweetened …

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About Chilean Food

Chile is a slice of South America as skinny as an asparagus and, yet, bursting with temptations for our Global Table! First, there’s Chile’s undeniable love affair with fish, eels, and anything that flips or flops (or slithers) in the water, along their rambling shores. Linda Bladholm, author of  Latin and Caribbean Grocery Stores Demystified, tells me they have the most incredible seafood. In an email to me she writes: I was in Patagonia, Santiago and the Atacama desert.  The best strange thing I ate was the picoroco or large beaked barnacle. It looks like a volcano and when heated, two claws emerge from the crater on top. They taste like  a cross between crab and lobster and are good in soup or baked. The Giant centolla crabs are like snow crabs on steroids. One leg makes a meal. For those who don’t have access to such exotic seafood, Chile provides countless dishes with beef and chicken, like empanadas. Another favorite is an unusual casserole containing meat, hardboiled egg, green olives, raisins, cumin and other spices, topped with …

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Monday Meal Review: Central African Republic & Chad

Please note: Due to last week’s illness, this meal review covers both Central African Republic & Chad. I’m not sure if anyone’s keeping track, but I haven’t had the best luck with yucca. At this rate, we’ll never be friends. First, there was the Baton de Manioc fiasco- for our Angolan Global Table. That night, after eating several of the batons, I blacked out – lost hearing and sight – crashed to the floor and went into shock. The scariest part? I was holding Ava. Thankfully Keith caught her as she was slipping out of my arms – head first, I might add – and kept her from tumbling down onto the tile. I still get choked up thinking about what could have happened that night. The doctor blamed dehydration, but I’m pretty sure overindulgence in yucca had something to do with it. Second, there was the yucca based sweet, Getuk Lindri – for our Brunei Global Table. Even after doing hours of research I was unable to make a good batch of Getuk Lindri. …

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