Chinese cuisine – Nags Head Pickhill Fri, 11 Jun 2021 21:47:21 +0000 en-US hourly 1 Chinese cuisine – Nags Head Pickhill 32 32 Critics want James Corden to end ‘offensive cultural’ game Fri, 11 Jun 2021 21:29:47 +0000

“The Late Late Show” host James Corden is facing backlash for a segment of his TV show that many internet users consider “incredibly culturally offensive.”

The “Spill Your Guts or Fill Your Guts” segment is a “truth or dare” riff that gives celebrity guests the choice between answering an embarrassing question or eating food that Corden has deemed unappetizing or inedible.

The problem is that many of the so-called offensive dishes are not uncommon in other parts of the world, especially in Asian cuisine.

Foods like balut, a dish of fertilized eggs that is a staple in Filipino cuisine, and chicken feet, an item easily found in Chinese restaurants, have been called “terrible” and “really disgusting.” ” in one Segment 2016 with Jimmy Kimmel.

“I don’t even really know what it is,” Corden said as he presented the balut to Kimmel.

The long-running game is a popular segment of Corden’s show, enlisting celebrities such as Cher, Kobe Bryant, Kim Kardashian, Harry Styles, and Justin Bieber. Chrissy Teigen made an appearance three months ago on the most recent edition of “Spill Your Guts”.

Former fan Kim Saira launched a petition on Tuesday to fight the segment’s cultural insensitivity. With over 13,200 signatures to date, the petition calls on Corden to change the game or stop it altogether. He also asks Corden to apologize and donate to support Asian businesses.

Saira recently said on the show “Today” that she stopped watching Corden after watching the segment ridicule the balut, a “sentimental food” that she eats with her family on trips to the Philippines.

“I was so confused and I felt like it was a moment where I was like, ‘Oh, my God, like, this is my culture. I don’t understand why he doesn’t care, ”Saira said.

Representatives for “The Late Late Show” did not immediately respond to a request for comment.

Comments below the video of Kimmel’s appearance, which has been viewed over 27 million times, echo a similar sentiment. “I think it’s funny that they mostly use Asian food as ‘disgusting’ foods that they will dare to eat. A bit really offensive, ”we read.

“The part where they had traditional Asian food was extremely disrespectful, they could have been more polite or subtle about it even though it was disgusting,” said another user.

On Monday, Saira also posted a TIC Tac which went viral and inspired her to create the petition. The video, which shares his commentary on clips from the balut episode “Spill Your Guts”, has been viewed over 2 million times.

“Okay, but it’s real Asian food and you go on live TV telling people how disgusting it is,” she captioned the video.

Critics also highlighted the need to reassess the presentation of the Asian food segment in the wake of the increased attention to anti-Asian violence across the country.

“Content like this continually perpetuates and encourages mischief and racism against Asian Americans in our daily lives,” Saira’s petition reads.

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In My Shanghai, Betty Liu dives into the home cooking of the “city on the sea” Fri, 11 Jun 2021 13:03:03 +0000

“Each family has their own way of cooking, but that’s my family’s perspective and our experience,” says Betty Liu.

Content of the article

Our cookbook of the week is My Shanghai by Betty Liu. To try a recipe from the book, check out: noodles in scallion oil, mom’s red-braised pork belly, and seasoned steamed eggplant.

Pig’s trotters make a fantastic stock. but it is not the only reason Betty liu used the cup every week in the fall of 2017. It turned out that baby walkers are also ideal for perfecting suturing techniques. After practicing on two pig’s feet, which she bought every week for a dollar a piece, she made a soy soup on the foot. The recipe, which was a family favorite in their first cookbook, My Shanghai (Harper Design, 2021), represents a rare fusion of his medical and culinary careers.

“Honestly, practicing on those pig’s trotters really helped my technical skills,” says the Boston surgical resident, photographer and author. “They give us these faux rubber squares that are supposed to mimic skin, but the feel is really different. I apologize for being awful, but pork organs feel very similar to human tissue, so it was much better to practice.


Content of the article

Liu started writing about food on his blog,, in 2015. She had left Oregon to attend St. Louis University and found herself craving for her parents’ seasonal and home-style Shanghainese cuisine. She called and texted for instructions on how to prepare various dishes; on visits to the home, she took videos of her mother packing dumplings or zongzi (sticky rice balls wrapped in bamboo leaves) for reference.

His family’s cuisine, rooted in Jiangnan cuisine (the region includes Shanghai and the neighboring coastal provinces of Jiangsu and Zhejiang), has found a loyal following. The success of his blog led to a book deal for My Shanghai, which she wrote during her medical studies and the first two years of her residency in general surgery.


Content of the article

Writing, testing recipes, and photographing a book while training to be a surgeon can seem like an overwhelming workload, but for Liu – who turns to cooking for stress relief – the timing has worked perfectly.

“With medical school, your time is a bit more flexible; these are classes rather than having an actual job of 60 to 80 hours a week, ”she says. “It was a lot of time management, but it was great. And I had the option of going to China before the pandemic. “

My Shanghai by Betty Liu
Author Betty Liu is a general surgery resident-in-training in Boston. In My Shanghai, she celebrates the seasonality of Shanghainese home cooking. Photo by Harper Design

Seasonality is at the heart of My Shanghai, and Liu planned his research trips for the four seasons. She paid close attention to the changing daily offerings in local fresh produce markets, visited farmers, pickers and producers, and set out to transport readers through her photographs and evocative stories.


Content of the article

Liu’s parents are from Shanghai, and her husband, Alexander Xu, has relatives in Nanjing, Suzhou, and Wuxi. Her research for the book was also family time, and loved ones helped connect her with farmers and other food producers.

Tracing the progress of the year, she writes about visiting a hairy crab farm in Yang Cheng Lake during the fall harvest, rejoicing in Shanghai’s bountiful winter fruits and vegetables, foraging bamboo in the spring. and eating ban mian, “dry noodles in sauce” as an antidote to the summer heat. Taking a seasonal approach to the book was her goal from the start.

“Even before I came up with the exact list of recipes, I knew I wanted to organize it by season. When I told my mom and dad about it, they said, ‘Well, sure. Why wouldn’t you do it seasonally? because it’s so much a part of how we eat at home, ”says Liu. “And yet, this is something that we haven’t really talked about and it’s something that is not really associated with Chinese cuisine.”


Content of the article

In the West, Chinese food has long been considered a monolith, says Liu: a generic category of dishes including mapo tofu and sweet and sour chicken. In recent years, however, the number of regional Chinese restaurants has increased, as has their representation in cookbooks.

Seeing an increased interest in regional Chinese cuisines and a greater curiosity for what characterizes Shanghainese cuisine has been gratifying, she adds, as people learn more about the distinct palette of “light and refreshing” flavors and signature techniques such as hong shao ”).


Content of the article

The moment of My ShanghaiThe early March release brought unexpected layers of meaning to a very personal project. Liu had not expected that he would have such nostalgia for people who, due to travel restrictions, were unable to visit their families. Hearing so many readers in the face of a growing number of anti-Asian attacks was also particularly significant.

“It’s been another way to connect with the community and celebrate something positive in the midst of everything that’s going on,” Liu says. “Some of the messages I received were very moving, and that’s something I wasn’t really expecting when thinking about the reaction I would get.”

Jiangnan’s flavors may be more subdued than those in other parts of China, says Liu, but the food is vibrant, deep, and pure. The strength of Shanghainese home-style cuisine is its emphasis on fresh, seasonal ingredients. Soy sauce, cooking wine and vinegar are the main seasonings. And although the cooks use a few herbs (green onions, ginger, and garlic) and subtle spices, the emphasis is on enhancing the natural flavors rather than masking them.


Content of the article

“Each family has their own way of cooking, but that’s my family’s perspective and our experience. And I feel very honored to be able to share this with people in one of the first Chinese cookbooks about this region written by a Chinese, ”Liu said.

One of his goals with the book was to give context to Shanghainese cuisine; to incorporate an element of travel and illustrate what the “City on the Sea” looks like in each season. When she can return, Liu can’t wait to indulge in her favorite street foods, to which she devotes a final chapter in My Shanghai – pork bao breakfast and fan tuan (stuffed sticky rice roll) – visit family and stroll through the markets.

“There are local markets every day,” says Liu. “A lot of people, including my family and my husband’s family, start each day with a trip to the market to buy just enough produce for that day or maybe the next day as well. Everything is so micro-seasonal depending on what is available in the markets. I love to walk around and see what’s cool.




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5 things to do when visiting Belmont Thu, 10 Jun 2021 17:41:00 +0000


“Belmont has become this gastronomic destination.

A dish at La Victoria Tacqueria, which opened in Belmont this spring. Lane Turner / Globe Staff

Massachusetts city workers share their favorite places to go for culture, nature and relaxation in towns and villages they know so well. Do you want to see your favorite city or town featured? Let us know in the investigation below or by e-mail [email protected].

Belmont, a suburb of Boston, has plenty to do within its 4 1/2 square miles, said Ellen O’Brien Cushman, longtime resident and city clerk for the past 11 years.

  • 5 things to do when visiting Lenox

  • 5 things to do when visiting Newburyport

From its expansive green spaces to its many restaurants, there are plenty of ways to enjoy your time there, she said.

“Although we have a population of 26,000, we still act and feel like a small town,” she said.

Coming up, check out Cushman’s choices for where to go and what to do in Belmont.

Dine at a variety of restaurants

“I grew up in Belmont. We used to have a pizza place and we had a Chinese food restaurant and donut shop, ”Cushman said. “There weren’t really any restaurants here. And then in the early 2000s, all of a sudden, it burst out like a flower that has just blossomed. And now Belmont has become this gastronomic destination. “

Hungry visitors will find everything from breakfast cafes and upscale restaurants to ice cream parlors, she said.

“I think there are 13 restaurants in Belmont Center, which is less than a quarter of a mile long,” she said.

Here are a handful of places Cushman likes (the full list is considerably longer): Bakehaus and Vicki lee for breakfast and lunch; Linda’s donuts, where Cushman has eaten handmade treats since he was a child; by Savino, a Mediterranean Italian restaurant; Wellington for eclectic American cuisine, Thai Patou for Thai cuisine; and Italian restaurant He Casale, located in a converted fire station and “perfect for a festive dinner and sitting on their beautiful patio,” she said. Oh, and don’t forget the Mexican street food at La Victoria Taqueria, which just opened this spring.

Bellmont Cafe, which is open for breakfast and lunch, is a great place to meet a friend, Cushman said.

“They have great salads and great sandwiches and paninis, and the patio is open 365 days a year,” she said. “Everything is homemade. It’s incredibly cool.

For dessert, go Rancatore Ice Cream & Yoghurt, or “Ranc’s,” as locals affectionately call it, Cushman said. His reference? A micro sundae with vanilla ice cream, which she described as “a mini mini mini sundae with hot fudge and marshmallow to die for.”

The Pine Driveway at Lone Tree Hill in Belmont.

Spend time at the historic Pine Alley

“Belmont’s hidden gems are our open spaces,” Cushman said.

His favorite is Belmont Conservation Land Lonely Tree Hill, which offers trails and over 100 acres.

“There’s just a really nice variety of ecological habitats ranging from grasslands to forests,” Cushman said. “This is a nice place to go to take in some great views and opportunities to see native plants and wildlife.”

Cushman, a justice of the peace, even married couples there in his historic Pine Alley.

“There is this beautiful feature on the property called Pine Alley, a very useful plantation in the mid-1800s with 300 white pines forming a great sort of driveway at the edge of the property,” Cushman said.

The terrain allows visitors to “walk on the wild side, even though we’re so close to Boston in a suburban environment,” she said.

Discover live music and art history

During the summer, visitors can listen to live music every Wednesday evening at the Payson Park Music Festival, a free outdoor concert and 30 years of Belmont tradition. Last year the festival had a shortened season due to the Coronavirus pandemic, and this year’s schedule has yet to be posted.

“People are going to put down their blankets and bring chairs, and the kids are playing on the playground equipment or running, and the music is always wonderful,” Cushman said.

It is also worth consulting the 1853 Homer House, where 19th-century American landscape painter and printmaker Winslow Homer once spent time and created art, Cushman said. It is now the seat of the Belmont Women’s Club, which saved the mansion from destruction in 1927 and hosts a series of lectures and other programs.

The house, which belonged to the artist’s uncle, was the inspiration for a number of his early illustrations and paintings, according to the Belmont Woman’s Club website.

Bring the children to a “magic pool”

A great place to spend the summer days is the Beaver Brook Preserve, with its 59 acres of open and wooded fields, sports fields and spray deck, Cushman said.

The spray deck, a popular spot for families in the summer, also includes benches, a picnic area, and a play area.

“It’s like the kids are playing on rocks and they’ve just found this magical pool,” she said. “It’s really, really, really shallow – I think it’s only up to 3 inches of water collected – and the water gushes out of those rocks, and the kids are just running around and howling and laughing. . It’s just happy.

Cushman also likes the Undergrowth pool, which his family has enjoyed for generations. Visitors can purchase daily pool passes throughout the summer.

“They provide a nice kind of oasis for the kids,” she said of the two places.

What readers are saying about Belmont:

Readers had the following food and drink recommendations:

When it comes to things to do, readers recommended the following:

Finally, @ risakim97 came up with the following itinerary for those visiting Belmont: Get Greek yogurt at Sophie’sice cream by Rancatore, or pastries and coffee at Bakehaus, then enjoy a picnic on Lonely Tree Hill.

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17 top Chinese pantry must-haves to keep close at hand Wed, 09 Jun 2021 17:01:46 +0000

Budget Eats viewers have repeatedly asked me to make a shopping video on where I go and what I buy for my spice cabinet, but the truth is, there are just too many good things. all over for me to put everything together in a neat and succinct video. That said, a great place to start scratching the surface of delicious flavoring agents is my favorite Chinese pantry.. There are spices, condiments, and toppings I always have on hand, for good reason – they’re versatile and can be added easily to any dish, not just Chinese! And if you stick around until the end, you can see a bonus rundown of my three favorite Chinese packaged snacks.


Sichuan Pepper

There are reds and greens, and I like both. The reds are deeper and more fragrant in a toasty way while the greens are a bit brighter and lemony in their bite. Sichuan peppercorns are the basic ingredient for mala dishes, which means “numbing spice” – if you happen to chew those little peppercorns on their own (strongly do not recommended), your tongue and lips will begin to buzz and vibrate as if you are kissing a swarm of gentle bumblebees.

You can use them whole in soups as long as you promise not to accidentally chew any (unless you want to kiss bumblebees, so be my guest), or use them ground in just about anything. other. I like to sprinkle a fair amount on a Sichuan specialty, the fish-flavored eggplant, a dish with a misleading name that is actually suitable for vegans.

White pepper

White pepper is the seed of the ripe fruit of the same plant as black pepper (but not the same plant as Szechuan pepper). While black pepper can taste toasty, warm and spicy, white pepper is a bit more androgynous and elusive: floral but musty, simply floating on the palate and nose where black pepper smacks of heat. I like to sprinkle it on soups and stir-fries, especially in some crispy noodles where the white pepper tames the rich, fatty thick-sliced ​​bacon and adds some smoky intrigue.

Five spices

Think of the Chinese five spices as the East Asian pumpkin pie spice. “Five” spice blends will vary from household to household and brand to brand, with some formulas actually containing more than five spices.

They are often a harmonious blend of sweet and warm spices meant to be applied to savory meat dishes and I like to highlight them in Taiwanese chicken popcorn. The particular blend I have on hand includes cinnamon, fennel seeds, star anise, ginger, and cloves. Other common additions include nutmeg, star anise, licorice, orange zest, and Sichuan pepper.


Somehow, still controversial despite numerous scientific studies debunking its bad reputation, MSG is a trusted sidekick in raising any dish with its umami power. I made an entire video exploring this ingredient and use it in everything from crushed cucumbers in chili oil to sesame noodles. Use sparingly: a little goes a long way.


Dark aged soy sauce vs light soy sauce

The soy sauce that we’re most used to seeing in the United States is probably light soy sauce. It is dark in color but quite liquid, like a flat cola. Black soybeans, on the other hand, are much more viscous: they are thick and syrupy, and their flavor is just as intense. With a slight hint of molasses, black soy isn’t as plainly salty as light soy and is much more suited to feature as a background in heavy meat dishes like braised pork belly and roast duck.

Black vinegar vs rice wine vinegar

Chinese black vinegar looks like a cross between balsamic vinegars, apple cider and rice wine. Where rice wine vinegar is crisp and fruity, black vinegar is a bit more tannic and tangy. As black as balsamic, but nowhere as sweet, black vinegar is truly excellent on its own (like in a dumpling dip) or paired with rice vinegar (like in a sweet and sour soup) for a multidimensional flavor.

Hoisin sauce vs oyster sauce

While both are rich and bright brown sauces, hoisin is much sweeter and oyster is much saltier. It’s also worth noting that while “hoisin” literally means “seafood,” the hoisin sauce itself is generally vegan and does not contain any real seafood in its ingredients. Oyster sauce, however, actually contains oyster extracts. These thick, umami-filled sauces are popular in southern Chinese and Chinese-American cuisines, and are delicious in stir-fries, such as beef and broccoli, and General Tso’s chickpeas.

Toasted sesame oil

Widely used in Chinese, Japanese and Korean cuisine, toasted sesame oil is the perfect finishing oil to give your dish a little more nutty at the very end of cooking. Due to its low smoke point, avoid using this oil for cooking over high heat and for long periods of time. Try a fillet of tteokbokki, five-spice roast chicken, or any other stir-fry, like sweet and sour cashews.

Shaoxing wine

It’s in great demand in various Chinese recipes but let’s get right to the point: I don’t like using this variety of rice alcohol in my cooking. This is probably due to the fact that I can only find one brand and just don’t think it’s good quality Shaoxing wine. It’s a bit too strong in this alcoholic way and leaves a lingering bitterness behind. It’s often used in marinades to tame the gaminess, but I often replace it with rice wine vinegar. If you can access better Shaoxing wine, don’t let me put you off!


Fish balls

Bouncy, bouncy fish balls are a delight. They are a compound of ground white fish and starchy substances bound together in a salty-sweet marriage. I love them in soups and stir-fries, like fishball chow mein.

Crispy chili

Laoganma brand crispy chili is a household name now, and if you haven’t tried crispy chili, it’s never too late. There are many different varieties, and my favorite is the jar which has roasted peanuts and crispy tofu chunks alongside the chili oil. If you can’t find it in stores near you, you can try making homemade chili oil from the comfort of your own kitchen.

Century eggs & salted duck eggs

Century eggs, also known as Thousand Year Eggs, are dried in a clay mixture for several months until the whites of the duck eggs turn translucent green-black and the yolks turn into a creamy, olive green, brie-like center. They are an acquired taste, but if you acquire such a taste, they are a godsend in texture.

Salted duck eggs look relatively docile in comparison: the whites are still white, the yolk is still yellow, but the textures are another story. The whites take on the texture of soft tofu, but the yolks take on a creamy, grainy consistency, much like freshly ground natural peanut butter. True to their name, they are extremely salty and are meant to be eaten as a condiment, not on their own.

Both eggs are wonderful as a garnish on congee, but I love eating hundred-year-old eggs dressed in a simple dressing.

Pork bristle

Chances are, if you like cured meat, you would love pork bristle. Pork bristle is basically pork seasoned with sugar, soy sauce, and spices, dried, then separated into tiny, meaty fibers, almost like cotton candy. It is often served with rice or congee, or baked in enriched breads as a garnish. My guilty pleasure is to eat it by itself with a spoonful.

Zha cai

According to Wikipedia, zha cai refers only to the Chinese pickled mustard plant, but i grew up using this term as the cover label for any salty and spicy chinese pickle. (Maybe my mom never corrected me and gave in to my Chinglish habits over time.) Either way, Chinese pickles are always crunchy, extremely salty, tender but never wet like juicy pickles. with American cucumber, and sometimes spicy.

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Fresh tastes to beat the heat: gourds are a gift in our humid summer Wed, 09 Jun 2021 06:06:00 +0000

Stepping into the heat of summer, three green squash become frequent visitors to local dining tables – cucumbers, bitter gourds, and loofahs – something fresh, something bitter, and something tender.

Squash are a gift in a wet summer, and cooking summer squash is easy. The texture of these gourds requires a minimum of cooking time and effort, because it is about keeping this freshness in the same plate.

Hello RF


Star in the world of salads, cucumbers are often used to refresh dishes and the palate with their sweet and crunchy taste. Cucumbers contain a high water content, and that’s where the crunch comes from.

Cucumbers are eaten both raw and cooked in Chinese cuisine, and the recipe that bears the crown is Paihuanggua, the crispy cucumber salad that can be found anywhere, anytime in restaurants, and a recipe so simple it requires no meticulous knife skills or cooking techniques. Just break, mix and enjoy.

The difference between a Chinese crispy cucumber salad and a western style cucumber salad is in the patting and mashing action, as a whole cucumber is first beaten and munched with the side of the knife before being cut. in small pieces. The crispy cucumber will have a looser texture to better absorb the flavorful dressing, the rough surface also making it easier to pick up with chopsticks.

A classic recipe for dressing is made with vinegar, light soy sauce, garlic paste, sesame oil, cilantro, sugar, and salt (depending on the salinity of the soy sauce). Additional condiments such as oyster sauce and small red peppers (xiaomila) can also be added to enhance flavor.

Thorough mixing is necessary to coat the cucumber evenly with the dressing. It can be set aside for a short time, but be aware that the salt can drive the water content out of the cucumber, which could then become soggy.

Fresh tastes to beat the heat: gourds are a gift in our humid summer

Hello RF

The crispy cucumber salad is a simple recipe for the summer season.

The skin of the cucumber does not shed either. With a little extra effort, it can become a delicious side dish – the lightly pickled cucumber skin has an extra crunchy texture and a rich flavor from the marinade. The recipe calls for basic seasonings such as vinegar (or lemon juice, for that citrus taste and a lighter color), sugar, salt, light soy sauce, and optional red peppers for a extra boost.

It only takes a few hours to marinate the cucumber skin, which is best done in the refrigerator on the hottest days. Pickled cucumber skin can be enjoyed with congee and rolls for breakfast and dinner.

Cucumber and egg are a classic pairing for making stir-fries or soups. Light, fast and refreshing. The cucumber will become sweeter when sautéed with a little oil and exhibit a milder flavor which is quite different from eating it raw.

To make a quick and visually delicious cucumber and egg soup, simply sauté thin slices of cucumber with garlic and oil, when the cucumbers soften, add water and cover the pan with a lid to bring it to a boil, then pour in the beaten egg and stir, turn off the heat and season with salt, sesame oil and a pinch of chopped green onions.

With extra fresh cucumbers that you don’t want to keep in the fridge, cut them up and add them to a jug of water along with a few lemon slices to make Cucumber Lemon Detox Water, a healthy drink and refreshing to instantly refresh the summer heat.

Bitter gourd

You love or hate bitter gourds, there is no neutral ground. The vegetable has a unique and distinct bitterness that makes it one of the 10 most disgusting vegetables in China.

On a daily basis, bitter gourds are cooked and served in fresh salads or stir-fries. Unlike cucumber salad which uses the raw vegetable, bitter gourds must be poached in boiling water, then cooled in ice water before being mixed into a delicious dressing, a step that eliminates astringency. and some of the bitter taste.

Bitter gourds are sautéed on their own or with protein such as eggs or meat. The texture of the crunchy squash will soften when cooked, but still retain some of the bitter taste.

Bitter Squash and Sprite Salad is a modern adaptation to alleviate the bitter taste. Chilled poached bitter gourd slices are dipped in a lemon, goji berry, honey and Sprite dressing, a sweeter salad with a refreshing citrus flavor.

Soaking bitter gourds in lightly salted water ahead of time can also neutralize some of the bitter taste. Bitter Squash and Pork Rib Soup is a traditional recipe from the Chaozhou and Shantou regions of Guangdong Province. It is often served in summer to dissipate heat. A bitter gourd is cut into larger pieces so that it can be simmered longer.

Cutting a bitter gourd into small or thick rings, then removing the seeds will create a container in which to stuff the ground pork. The dish is then steamed to retain its shape and a sauce is poured over the top when served for a glossy and flavorful finish.

Fresh tastes to beat the heat: gourds are a gift in our humid summer

Hello RF

Bitter squash and pork rib soup has the added benefit of removing heat.


Loofah is a summer favorite, a delicious vegetable with anti-heat properties. Also known as a towel gourd, loofah is much meatier than cucumbers or bitter gourds, and has a rough, thick skin that should be peeled before cooking.

Loofah has a very light flavor, which makes it versatile in recipes. The fastest and easiest way to enjoy fresh loofah is to sauté the vegetable with a little garlic. To keep it green, don’t forget to sprinkle a little salt on the surface of the slices or pieces of fresh loofah and let stand for a few minutes. Cooking the vegetable in hot oil over high heat is key to preserving the fresh taste and texture. Overcooking luffas can cause moisture loss.

Like cucumbers and bitter gourds, loofahs can be paired with eggs for a rich, umami taste. Loofah and egg stir-fry or loofah and egg soup – simple recipes, great flavors. Adding shrimp and mushrooms can also make the soup more umami.

Fresh tastes to beat the heat: gourds are a gift in our humid summer

Loofahs are a meaty-textured summer gourd that makes quick, umami soups with eggs or clams.

Loofahs can also be cut into large chunks and steamed with garlic and light soy sauce, a recipe that doesn’t require standing and waiting in a hot kitchen. Loofah and Tofu Stew is another great vegan recipe.

Loofahs are offered in some fondue restaurants as a vegetable, but its fleshy, spongy texture can absorb excess oil when cooked in a spicy broth.

Loofahs are eaten as a vegetable when they are young and tender. It can get much bigger with a hardened texture, turning into a cleaning tool after curing and drying, a natural scratch-free replacement for sponges.

Fresh tastes to beat the heat: gourds are a gift in our humid summer

Hello RF

Cured and dried loofah can replace sponges for cleaning.

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Nutritionist Richelle Rada Offers Healthy Filipino Recipes Tue, 08 Jun 2021 16:40:42 +0000

One of my biggest goals as a dietitian is to break the stigma that healthy food is tasteless, boring, expensive, or too long to cook. (If you agree with the last two, I suggest you read my May article, “How you can eat healthy when you’re pressed for time. ”) You already know that eating more fruits and vegetables has health benefits, but the task of preparing and cooking healthy foods can be daunting.

I wanted to start this column to encourage the discovery of healthy dishes and explore the variety of vegetables. I’m not saying you have to get rid of the romaine lettuce and spinach salad you eat frequently to hit your recommended veg intake, I just want you to try something different.

After:Understanding the habit of stressful eating

After:Richelle Rada explains how to eat healthy at a party

The Kitchen Dietitian section will highlight cuisines from around the world that I have cooked and which I think you might like. As a bonus, I’ll include cooking modifications that align to meet health goals.

Ilocano food

As a tribute to my Filipino ancestors and in honor of Philippine Independence Day on June 12th, I wanted top quality food from the northern Ilocos region of the Philippines. My parents grew up in this area and immigrated to Hawaii in the 1980s.

As a Filipina in Hawai’i, I loved food not only for the flavor and the nourishment it provided, but also for the sense of community and brotherhood. Food was plentiful at church, potlucks, graduation ceremonies, wedding showers – you name it, there was always some kind of party.

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‘Noodleholics’ has opened the doors to its new location on Oracle Mon, 07 Jun 2021 18:21:32 +0000

The Oro Valley and the surrounding area have seen strong growth in local cuisine, and now there is another new place to discover.

Noodlesholics, which opened in 2018 on Grant Rd., officially opened its second location in the Plaza Escondida Mall located at 7850 N. Oracle Rd.

Sichuan Spicy Beef Noodle Soup at Noodleholics (Photo credit: Jackie Tran)

The place previously housed Ragazzi Northern Italian Cuisine and has been undergoing renovations for a few months. The restaurant is excited to open the new location, which is still in the process of finishing some final touches, and has posted the following on Facebook:

“We will constantly improve and decorate, but we would like to start eating.”

Noodleholics co-owner Claire Wang was born in Guangzhou, China, and moved to the United States in 1998. Although she had a background in education and linguistics, she longed for a place that offered her nourishment. childhood. Tucson’s Chinese food scene is mostly Sichuan, so she decided to open a restaurant with the Guangzhou and Guilin cuisine from her past.

Claire Wang making noodles at Noodleholics (Photo credit: Jackie Tran)

Claire Wang making noodles at Noodleholics (Photo credit: Jackie Tran)

The menu has around 10 different noodle soups and a small plate menu has around 10 different options. Wheat noodles are homemade, sliced ​​on the slightly thicker side to cling to the broth. Guilin rice noodles are thinner, similar to vermicelli.

The new location comes with new opening hours at both sites.

The new restaurant on Oracle is open 11 a.m. to 8:30 p.m. Monday, closed Tuesday, then 11 a.m. to 8:30 p.m. Wednesday to Sunday. The original location on Grant will be closed on Mondays from 11:00 a.m. to 8:30 p.m. Tuesday through Thursday, 11:00 a.m. to 9:00 p.m. Friday to Saturday, and 11:00 a.m. to 8:30 p.m. Sunday.

Guilin Spicy & Sour Noodle Soup at Noodleholics (Photo credit: Jackie Tran)

Guilin Spicy & Sour Noodle Soup at Noodleholics (Photo credit: Jackie Tran)

Noodleholics is located at 7850 N. Oracle Rd. And 3502 E. Grant Rd. Follow Noodleholics on Facebook and for more information, visit

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The ‘probable’ origins of Malaysia’s favorite dishes Sun, 06 Jun 2021 23:00:44 +0000

Nasi lemak, Malaysia’s beloved national dish, even in its simplest form.

From roadside stalls to upscale restaurants, Malaysians are spoiled for choice when it comes to food. Indeed, Malaysia is a gastronomic paradise through and through.

Meals are an opportunity to bond and socialize, and even during lockdown, those at home can satisfy their cravings by spending time in the kitchen or having their favorite local dishes delivered.

Turns out our national culinary treasures have some interesting stories about where they came from – although like all good food, some of those stories should be taken with a pinch of salt.

1. Nasi lemak

This versatile dish of rice, sambal, anchovies and cucumber is loved by most, if not all, Malaysians. While the name refers to the way the rice is cooked – with coconut milk – there is another, more cheeky story behind the nickname.

A girl was boiling rice when she accidentally spilled coconut milk in the pot. When her mother inquired about the aroma, the daughter replied, “Nasi le, mak!

The story is probably not based on historical facts, although the dish was mentioned in the writings of a British administrative employee as early as 1909.

2. Char kway teow

Despite its name Hokkien, char kway teow would be of Teochew origin. (KY speaks photo)

This dish is a guilty pleasure for Malaysians and a nightmare for dieticians. The late Anthony Bourdain would have been a fan, despite his comment: “How can something so ugly be so good?”

While the name is Hokkien, with “char” meaning “stir-fry” and “kway teow” referring to flat rice noodles, the dish is said to have Teochew origins.

Char kway teow apparently started out as a meal for dockworkers and fishermen who needed high-energy food due to the nature of their work.

It evolved over time to take its present delicious form when immigrants to Penang began to add readily available seafood.

3. Roti canai

The ‘canai’ in its name has been the subject of much debate. (Photo by Butterkicap)

It’s circular. It’s crispy. It is cheap. It’s roti canai. A staple of Indian restaurants, this simple bread is delicious with curry or butter, sugar and condensed milk.

While “roti” clearly means “bread,” the “canai” half of its name is a bit more ambiguous. Some say he is referring to the Indian city of Chennai, while others suggest he is referring to the Malay word for “knead”.

‘Canai’ can also come from ‘chana’, a salted chickpea dish from North India that is typically served – oddly enough – with roti canai.

In all likelihood, roti canai is the end result of Indian vendors selling paratha flatbread, which was located and eventually received its iconic name.

4. Laksa

Laksa is recognizable despite its many varieties and flavors.

Laksa comes in many different varieties, but it usually stands out from any other noodle dish.

With his inspirations from Malay and Chinese cuisine, it’s unclear who invented the first bowl of laksa. Some say it dates back to the 15th century, when overseas Chinese migrants settled in parts of Southeast Asia.

But the name could come from the Hindi or Persian word “lakhshah”, referring to rice noodles. Some say it comes from the Sanskrit word “lakshas”, which means “one hundred thousand”.

The name could also come from the Chinese words “la sha”, or “spicy sand”, which refers to the dried shrimp ground in its curry. There is also a theory that its name is derived from the Hokkien word for “dirty”, referring to the appearance of the dish. Do not be fooled by appearances !

5. Nasi kandar

Nasi kandar was once a cheap and easy meal for the dockworkers of Penang.

The pride of Penang, people from near and far came to the island for an authentic nasi kandar. Who doesn’t love stacking an assortment of curries and side dishes on a large plate of steaming rice?

Nasi kandar dates back to the 19th century, when it was a quick and inexpensive breakfast for the workers of Penang. Mamak food vendors took to the streets with a long pole over their shoulders and hanging pots on both ends, one filled with rice and the other with a dish of curry.

The word “kandar” refers to the act of carrying the pole on one’s shoulder, although it can also refer to the pole itself.

Right now a plate of nasi kandar might cost RM 10 or more, but back then it cost a pittance. Still, many Malaysians would agree that the price is well worth it. Devour!

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Totalitarian cuisine | Dare – Gulf News Sun, 06 Jun 2021 08:07:41 +0000

Image Credit: Irene Laschi

Crazy flavor

Let’s start with a film from before this retro-futuristic wave, but which gave us culinary nostalgia served on a silver platter. Soylent Green, a film directed by Richard Fleischer in 1973, describes a world ravaged by pollution and global warming and dominated by the multinational Soylent which makes pink, blue or green crackers (the best), supposedly made with plankton to feed an overcrowded world. In this prophetic film – it takes place in 2022 (in just five years!) – Charlton Heston plays a New York policeman who discovers, during his latest investigation, that the raw material of these delicious crackers is none other than the flesh of people. who agreed to be euthanized in exchange for watching a spectacular 3D cutscene of what life on earth looked like before their blessed era.

Tubular chicken
Image Credit: Irene Laschi

Tubular chicken

Director Claude Zidi did not go so far in his 1976 comedy. In this film, Louis de Funès plays a food critic, Charles Duchemin, of the famous Guide Duchemin, who one day learns that Tricatel, French king of fast food , wants to rule the world… restaurants. In Zidi’s film, Tricatel represents the industrialist Jacques Borel, inventor of the French restaurant Wimpy and of the rest stop who was one of the apostles of the French junk food revolution of the 1970s. In the film L’Aile or the thigh, its factory, in which Duchemin and his son (played by Coluche) infiltrate, makes chicken in the form of toothpaste and wrapped in a papier-mâché skin, as well as salad with plastic pancakes. The denunciation ends there, but the fact that Tricatel intends to get rid of Duchemin and his son in one of the cans he makes leaves the viewer to speculate (especially after Soylent Green).

Exhausting mayo
Image Credit: Irene Laschi

Fast forward ten years: In his 1985 cult classic Brazil, director Terry Gilliam gives us the first film to use a steampunk aesthetic, with a mix of sci-fi and strict Victorian-era social codes. In this totalitarian society, love is forbidden. The hero, an employee of the Ministry of Information, caught between his romantic dreams and the conflict with the bureaucratic machine, ends up rebelling against the powers that be and flees into a dreamlike universe. During one scene, while he is having lunch with his mother in a chic restaurant, we get a glimpse of the place of gastronomy in this universe which recalls 1984. The butler, French of course, asks the guests. choose a number then come back with dishes whose labels bear the name and photo of the corresponding recipe: ‘braised veal with wine sauce’, ‘duck with orange’, ‘shrimp with mayonnaise’. But the only thing on the plate is pale, gelatinous oatmeal, a cruel joke that no one seems wiser. They are no more aware than when a bomb explodes shakes the restaurant seconds later, leaving the survivors oblivious to the sudden appearance of a screen that comes between the dinner table and the crime scene. In this world of appearances, this is reality, whether it is food or politics.

Wild steak tartare
Image Credit: Irene Laschi

Wild steak tartare

Delicatessen, the opus by Marc Caro and Jean-Pierre Jeunet from 1991, plunges the viewer into an alternative universe, a French version of steam-punk where the German occupation period replaces the Victorian era as a cultural reference, with its market black and its fashion. stacked heels and purple hair worn with fascinators. The two directors enter even darker territory, by making Jean-Claude Dreyfus’ butchery a den of cannibal activity. Tenants who mysteriously disappear find themselves in the meat grinder, ensuring a constant and welcome supply of hash. Four years later, in City of lost children, Jeunet and Caro set the scene for a world now oscillating between the world of Dickens and that of Jules Verne (without forgetting the imprint of Jean-Paul Gaultier), where misery and brutality rule human relations. In this society where nobody respects anything at all, not even the dreams of children, gluttony is the only way to fulfillment. Witness, for example, a little boy who plunges an enormous dried sausage into a jar of jam and devours it with relish. Such bad taste is even worse than cannibalism, Duchemin the character of Louis de Funès would have said if he had witnessed this scene, but at least it is completely in accordance with the temporal lags at work in the landscape futuristic.

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This Ballard Dump Truck Serves Amazing Sichuan Dumplings Sat, 05 Jun 2021 23:13:09 +0000

At any given time, hundreds, if not thousands, of dump trucks ply Seattle neighborhoods. But as far as we know, there is only one we would like to eat in.

Well named “DumperThis bright blue food truck can be found at Cloudburst Brewing in Ballard. Managed by Plenty of Clouds, the Dump Truck serves some of Seattle’s best Chinese food, including phenomenal pork dumplings.

Travis Post and Lisa Zack are the duo behind Plenty of Clouds on Capitol Hill. When their friends at Cloudburst Brewing were looking for a food truck to feed thirsty customers, Post and Zack knew it would be a perfect fit.

“They make delicious beer,” Zack said. “We can’t imagine a better partnership for us. We really want to love the people we work with and share a similar philosophy.

Post and Zack searched for a truck that would work for their mobile restaurant, but the search ran into a very significant hurdle. Post is six feet three inches tall and couldn’t stand up in most of the food trucks the two looked at. Enter the dump truck. A friend drove them to the truck which had been remodeled to include a raised area up front, making it look like a dump truck in his past life. The odd addition meant Post could stand in the truck, and both were sold.

“The truck is the only one we’ve seen that Travis could stand in,” Zack said. “So the truck is weird, but it was kinda perfect for us.”

The dump truck menu is not your standard beer garden fare. Like the Plenty of Clouds restaurant, the Dump Truck is inspired by the cuisine of southern central China. It’s a marriage of spices from the Sichuan region with fresh ingredients from neighboring Yunnan province.

“We don’t make pretzels and sausages, but everything works; Even if it’s unexpected, ”Post said.

As we warm up in the Puget Sound area, a few different menu items shine at the dump truck. “Now that we go into the summer season, we’re getting into more interesting things that are fun,” Post said.

The chrysanthemum salad uses greens from the flowering plant, which Post says are a slightly less spicy mint leaf than arugula.

“It’s a lovely, very light spice,” he said. “It’s a sort of peanut vinegar salad that’s definitely something unique, especially for a food truck.”

The homemade flatbread sandwich isn’t to be missed either, Post said. Choose between braised pork belly or mushrooms and tofu with pickled green peppers, sour cabbage and cilantro.

Other notable menu items from the Plenty of Clouds dump truck are Szechuan pork dumplings with chili oil, cilantro, and sesame. Rightfully so, dumplings are the number one seller to dump truck.

As for the naming, the process was pretty straightforward.

“No one could come up with a better name,” Zack said. “So I have to call it the dump truck, and it makes me laugh every time.”

Visit the Plenty of Clouds dump truck in the Cloudburst beer garden at 5458 Shilshole Ave NW in Ballard. It is open for meals at the beer garden or for take out seven days a week, with the possibility of ordering on site or online. Check the website for current hours of operation.

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