and left to cure for a few weeks — even up to several months. Commercially produced century eggs can actually be made in as little as two weeks. So, tragically — if you were hoping for it — these preserved eggs are not really 100 years old. Still, the shocking visual ...
But if that’s the logic, then how do we account for the fact that many Chinese dishes now incorporate New World crops like chile peppers, potatoes, corn, and tomatoes? How long, exactly, does a dish or ingredient have to exist in China before it’s considered “authentically Chinese”?
“When I was growing up, we had one concept of Chinese food. Now I think there’s a lot more awareness of the range from Szechuan to Cantonese cooking, for example. And that is translating over to the grocery store,” Mariscal says. “As people experience these flavors in restaurants, t...
It's been driving you all crazy! You've been texting, calling and even stopping us in the street to take a guess. And no, Googling it will get you nowhere. It came from our actual brains! It's worth a minimum of €250 with €50 added each day its not guessed correctly. Full ter...
The truth is, like so many foods, there's an alright way and a professional Iron Chef way to prepare a hamburger. Does that mean every restaurant makes hamburgers the exact same way? Of course not. But if you truly love a particular restaurant's burger, there's an excellent chance that...
Anyway, as I got lost in a bunch of Russian people talking to each other and not understanding a word, I started to wonder. How many other Russian speakers are there in Colorado? And what other languages make up our population? So I went on a research mission. Here are my results, ...
Believe it or not, many woks do not come with lids, but that doesn’t mean you don’t need one! When I first saw my father cooking in the restaurant, he used an older technique used for Cantonese cooking that used two burners and woks side-by-side with the lids. It was like poetr...
Another one that I haven’t tried in a long time (and I dont think my Lola can make it anymore) is this thickened soup that’s so fatty, made with beef cheeks(?), (I guess its a simple nilaga) and it has corn bits… Has to be served piping hot before the sebo comes out… ...