Mayor Bill de Blasio said, “This could be the biggest snowstorm in the history of New York City,” and governor Andrew M. Cuomo said, “This is going to be a blizzard. It is a serious blizzard. It should not be taken lightly.” The national media, which is centered in New York City, was calling this Snowmageddon 2015 or Snowpocalypse 2015. The subway in the city was shut down and a travel ban was imposed overnight on Monday of January 26th. That was the kind of caution and hype being doled out for an impending winter storm — our first major one of the season. I was quite excited by the prospect of a day of forced indoor activities.
Yes, you can make red cooked beef. But the recipe is slightly modified from red cooked pork so as to add extra spices for reducing the gaminess of beef. Well, the Chinese do consider beef gamey. In fact they think “foreign savages” who eat beef and consume dairy products smell like stale butter. Yet many areas in China have large repertoire of beef dishes, especially in the Northern and Western regions. Go figure!
After ranting about the lack of accuracy and authenticity in Chinese cooking articles by Western food writers in my previous posts, I have to point out there are exceptions. Occasionally I come across some insightful articles and eagerly study them. One such example was “The Glory of Red Cooking” in the March 2007 issue of Saveur magazine by Grace Young. The article meticulously retells the tradition and background of red cooking, and includes some very practical recipes. This article inspired me to embark on recording many Chinese cooking techniques I researched and used in my kitchen. One of the results of this pursuit is what I will be offering you during the next two weeks: The meaning of stir-fry.