Last Wednesday The New York Times published an article by Kim Severson about “Recipe Deal Breakers.” In it she asked if there is an ingredient or a technique that would stop you from using a recipe. The article was humorous and light-hearted, which I enjoyed immensely. However, that didn’t stop a firestorm of reactions from spreading all over the culinary blogosphere. Michael Ruhlman joined in the fray with his blog post the next day. Kate Hopkins at Accidental Hedonist continued the discussion with a poll. Now it’s my turn to ask a similar question. What is a deal breaker for creating authentic Chinese food in an American Kitchen?
This question came up during an Asian food panel discussion I attended at the Asia Society in New York on Monday. The discussion was titled “From Soy to Satay: Asian Sauces Going Mainstream.” A panelist put forward the idea that there is a difference in the definition of a sauce in Asian versus Western, or…
Several days ago I conducted an email interview with Jennifer 8. Lee. Having recently read her new book, The Fortune Cookie Chronicles, I had lots of questions I wanted to ask her. Yesterday, I shared with you how Jenny’s book resonates with me as I explore my own food roots. Today I’d like you to see Jenny’s complete interview.
First a disclosure. I am a fan of Jennifer 8. Lee’s writing so everything I am about to write is terribly biased. This is not a review of Jenny’s book, The Fortune Cookie Chronicles, but an expression of how it resonates in my life as I discover my Chinese roots through food. Everyone in America is to some extent an immigrant. The closer you are to being a first generation immigrant like me, the more you think about what part of you is “American” and what part of you is not. Jennifer 8. Lee, in her book writes about her food-centered journey of self-discovery just as I continually do.
In this Wednesday’s New York Times Food and Wine section Mark Bittman presented a stir-fry dish using fermented black beans (or douchi 豆豉). What a refreshing surprise it was to see such an esoteric ingredient presented in the mainstream media. I applaud Bittman for introducing this ingredient to his readers. It gives me an opportunity…
I have a wooden bowl I use to hold potatoes, onions and garlic. It sits at the end of my kitchen counter and normally does a very good job of keeping the root vegetables dry and firm. Perhaps because of the warm weather of late some of the garlic bulbs started sending out green shoots. I decided to put the bulbs in a small shallow bowl with water, and placed it in front of a very sunny window in the living room. I am in fact very proud of how the shoots are beginning to grow into beautiful greens.
I came across an article in yourcookingtips.com called “The Four Schools of Chinese Cooking.” It is one of the most blatantly misinformed articles about Chinese cooking styles.