Baketard.com - Blog - Guo Kui - 锅盔 I am obsessed with Chinese food.
Especially “real” (authentic) Chinese food. Not that I don’t love the Americanized Chinese food, fried and covered in globby sauces bragging neon colors not found in nature. Come on, admit it, you like it. You don’t want to admit it, but you do. My friend Henry says, “Even bad Chinese food is better than no Chinese food at all.” I’ve spent quite a bit of time in China over the years thanks to a job that has enabled me to manage business relationships in Southeast Asia. A few years back, David and I decided to take a trip with an Australian tour company called Intrepid Travel and explore the country for a few weeks. One of my favorite stops was Xi’an, home of the famous Terra Cotta Warriors.
This past year, I had the opportunity to return to Xi’an for a work meeting and I was determined to learn to make some of the dishes I kept talking up to my friends and the team. 锅盔 Guo Kui Ingredients: Flour – 2 cups, plus more for dusting/rolling Lamb, ground – 1 lb. Stir-frying basics: Three essential rules, plus a recipe for stir-fried tofu, asparagus, and shiitakes. Juliana Jiménez Jaramillo forSlate.
In theory, a stir-fry is the model weeknight dinner. It’s fast, it combines vegetables and protein in a single dish, it’s relatively healthy, and it requires no accompaniment other than rice. (OK, fine, maybe also some Riesling or a beer, preferably a pale ale.) But many home cooks shoot themselves in the foot by being far too ambitious in their stir-frying. Stir-fries can accommodate many different kinds of meat and produce—but that doesn’t mean you should dump the entire contents of your refrigerator in your skillet or wok. L.V. Follow The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking. Stir-Fried Tofu, Asparagus, and Shiitakes Yield: 2 to 3 servings Time: 25 to 30 minutes, plus time to freeze and thaw the tofu.
Easy dal recipe: Lentils that stay true to the spirit of Indian dal, without the hard-to-find ingredients. Juliana Jiménez Jaramillo forSlate.
Lentils are eaten in many parts of the world, but no cuisine has done as much with them, and as artfully, as that of the South Asian subcontinent. The seemingly endless variety of dal—which refers both to dried lentils (and other legumes) and to various spiced stews made with them—can be overwhelming to anyone whose only lentil experience consists of the dull, salty sludge that occasionally gets soup-of-the-day status in American lunch joints. Consider the number of regions in and around India, the range of legumes (both whole and split), and the array of spices used in South Asian cooking, and you’ll get a sense of how many variations of dal exist. There are enough to make Stephin Merrit’s oeuvre of love songs look scanty by comparison. L.V. Follow What most versions of dal have in common is a last-minute addition known as a chaunk or tarka: whole spices cooked in oil or butter until fragrant. 1. Sesame Noodles - New York Noodletown - Food: The Way We Eat - Sam Sifton. Celebrate Mardi Gras with Classic Red Beans & Rice.
There is perhaps no dish more closely associated with New Orleans and Mardi Gras than red beans and rice.
It’s served all over New Orleans – in homes and restaurants – and is particularly celebrated during Mardi Gras. Red beans and rice is also the dish I use as an example when people say it’s too hard to eat well without spending too much money – yes, fast food is cheap, but red beans and rice are cheaper. Actually of Louisiana Creole origin, red beans and rice are traditionally made on Mondays using dried red beans, vegetables (typically peppers and onions), spices and the leftover pork bones from Sunday night supper.
It became tradition when Sunday was a day of feasting (often on a roast ham) and Monday was wash day. Although beans and rice appear in cuisines all over the world, the combination of red beans and rice has become almost synonymous with New Orleans and Mardi Gras.