Tag Archives: Chinese Food

February’s Cookbook: Italian in a most Italian way.

Posted on February 2, 2012 by

Initialially published in 1950, Il Cucchiaio d’Argento or The Silver Spoon, is Italy’s top all time selling cookbook. The architectural magazine, Domas, apparently tiring of the rationalist movement (no idea what that means) and the new industrial renaissance (again, no … Continue reading →

Posted in Cookbook, Food, Recipes | Tagged , , , | 2 Comments

From the Cookbook #9 and #10: Shame and scorn

Posted on January 30, 2012 by

As previously written, every month we will choose a cookbook. Over the course of that month we will make ten different recipes from that cookbook to a) get us to try new things and b) really it was just about … Continue reading →

Posted in Cookbook, Food | Tagged | 2 Comments

From the Cookbook #6: Sweet-and-Sour Wuxi ribs, page 55

Posted on January 16, 2012 by

Until I read this month’s cookbook I never realized that “sweet and sour” should be “sweet-and-sour.” It seems so obvious now but in my ignorance I never noticed. It’s like the arrow in the FedEx logo. Once you see it … Continue reading →

Posted in Cookbook, Food, Recipes | Tagged , | 3 Comments

From the Cookbook #4 and #5: Toast with avocado, fried eggs, and soy sauce, page 18, and pork, mushroom, and ginger dumplings, page 32

Posted on January 11, 2012 by

I forgot to take a picture of the toast, avocado, and eggs and I just didn’t think about taking a picture of the dumplings because NATIONAL CHAMPIONSHIP! ROLL TIDE! ROLL TIDE! and all that was going on. For the first … Continue reading →

Posted in Cookbook, Food, Recipes | Tagged , , | 2 Comments

From the Cookbook #2 and #3: Vegetable spring rolls, page 42, and Hoisin chicken, page 89

Posted on January 8, 2012 by

Evidence is mounting. I have no gift for food photography. This month’s cookbook is now 3 for 3. Again we had to substitute. This time, bean sprouts and bamboo shoots were replaced by cabbage in the spring rolls. Yes we … Continue reading →

Posted in Cookbook, Food, Recipes | Tagged , , | 1 Comment

From the Cookbook #1: Roast pork brioche buns with caramelized red onions, page 172

Posted on January 6, 2012 by

First off, not roasted. Amazing, but not roasted. The pork tenderloin is cut into quarter inch slices and sauteed in peanut oil after marinating in soy, peanut oil, rice wine, and garlic. There was supposed to be some yellow bean … Continue reading →

Posted in Cookbook, Food, Recipes | Tagged , | Leave a comment

This month’s cookbook: Ching’s Everyday Easy Chinese

Posted on January 3, 2012 by

Other than a simple stir fry, I’ve never attempted to make Chinese food. That’s odd considering how often I get take out. I found myself reading through the book in the store and wondering what kind of grocery trip this … Continue reading →

Posted in Cookbook, Food, Recipes | Tagged | 7 Comments