So I'll add some basic directions, and assuming you have any skill at all in operating a large skillet or wok without getting burned, modify to your heart's content.
To be a good cook is to be a good eater, and vice-versa. I was raised in a restaurant, but cook mostly for myself. These are my thoughts and adventures relating to food.
Wednesday, December 28, 2016
Chinese Phood Epilogue: Do It Yourself Matsutake/Pork Ribs & Cauliflower Stir-fry
I was asked by a friend for some recipes based on one of the dishes that I had mentioned as a part of the Chinese Phood trilogy. This got me thinking, perhaps it may be a good idea to start including DIY instructions whenever possible. Now, I intentionally used "instructions" instead of "recipe" because I don't really use recipes. To me, Chinese cooking is increasingly becoming a state of mind, a philosophy of food preparation, as opposed to any set repertoire of dishes.
So I'll add some basic directions, and assuming you have any skill at all in operating a large skillet or wok without getting burned, modify to your heart's content.
So I'll add some basic directions, and assuming you have any skill at all in operating a large skillet or wok without getting burned, modify to your heart's content.
Labels:
cauliflower,
Chinese Food,
cuisine,
DIY,
matsutake,
mushroom,
Phood,
recipe
Tuesday, December 27, 2016
Chinese Phood Epilogue: Do It Yourself Sichuan Lobster & Sichuan Steak
Introduction: I was asked by a friend for some recipes based on one of the dishes that I had mentioned as a part of the Chinese Phood trilogy. This got me thinking, perhaps it may be a good idea to start including DIY instructions whenever possible. Now, I intentionally used "instructions" instead of "recipe" because I don't really use recipes. To me, Chinese cooking is increasingly becoming a state of mind, a philosophy of food preparation, as opposed to any set repertoire of dishes.
So I'll add some basic directions, and assuming you have any skill at all in operating a large skillet or wok without getting burned, modify to your heart's content.
So I'll add some basic directions, and assuming you have any skill at all in operating a large skillet or wok without getting burned, modify to your heart's content.
Sichuan-style Lobster (from Pt 2)
Labels:
chinese,
Chinese Food,
DIY,
duck,
instructions,
lobster,
recipe,
sichuan,
steak
Sunday, December 25, 2016
Do you even Chinese Phood, brah? Pt 3
So, aside from the more formal dining experiences, I wanted to end this with some real-deal food experiences. I mean, real northern Chinese goodness. Which is why, the morning that I was flying back to SFO, I specifically requested a visit to a Northeastern style restaurant.
Now, it's important to point out that in the Northeast, we friggin love our stews. And offal makes awesome stew. Here, I present to you our sauerkraut stew with pork innards (WARNING: not kosher).
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You know your broth is thick when the turbidity reaches Beijing smog levels |
Do you even Chinese Phood, brah? Pt 2
Here's Part 2 of my Beijing food non-odyssey. Make sure to check out Part 1 first.
So here I was, thinking that the rest of this would be a pretty traditional Chinese meal. Nope. By the time the meal was over, I had to figuratively and literally digest what had just happened. Because to me, some of the dishes didn't seem to resemble any truly local foods I knew. Here are some other "Chinese" foods enjoyed in Beijing that day. (sarcastiquotes intended)
Ah, the Sichuan wok-tossed Maine Lobster, no doubt utilizing a creature indigenous to China and prized by cadres nationwide (confession: probably only one of those is true). I've had chili crab a few times, but something sits weird in hindsight when you consider that Sichuan is one of the furthest removed places you can think of re: lobster. The second thing is that when you think about it, most of what you see is inedible. I mean, 85% of that dish was shell and dried chili peppers. Feels to me like one of those things that's supposed to be a show of opulence, rather than anything that people actually enjoy eating. Find out how to make this dish yourself.
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Notice they put the slate on a plate. The plate has a plate. |
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You can spot one piece of matsutake sitting on the 6 o'clock position |
So here we have the third dish, which is a twice-cooked rib and mushroom dish. The first thing you may notice is that the dish is actually kind of small. That's because the mushroom is not just any mushroom, but the highly prized matsutake variety. They're big, meaty, and pungent - and pretty expensive. Which is probably why there were only a couple pieces in the entire dish. But hey, there are a couple mint leaves, so that's nice. Plus, there are some yellow peppers, too, which look like the matsutake. Well, a little, right? Anyways, as a carnivore I probably still preferred the ribs, but those mushrooms were that one mushroom was delicious. Find out how to make this dish yourself.
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Looks like something I'd make. |
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Now this, I could get used to. |
So there you have it. I'm surprised every time I go back to China, because things just keep on changing. Restaurants get fancier, presentation gets upgraded, and Chinese food gets a little... weirder. It makes me wonder what Chinese food was like 100, 500, 1000 years ago. I'm a strong proponent of someone making this a major concentration at Harvard.
Make sure to check out the final segment of the 3-part series!
Friday, October 14, 2016
Do you even Chinese Phood, brah? Pt 1
Yeah, yeah, it's been a minute since my last post(s). Shame on me, blah blah blah. But are you ready for some more foodp0rn? I mean the really good stuff. No Panda Expressin' it here. Let's see how well you know real Chinese food...
These are from my last trip to Beijing, which I've been lazy about uploading. But you know I wouldn't leave you hanging forever, right? Now, let's talk northern Chinese food.

These are from my last trip to Beijing, which I've been lazy about uploading. But you know I wouldn't leave you hanging forever, right? Now, let's talk northern Chinese food.
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