From Scientific Squirrels. Translated and edited by Dennis Nichols Ming and Chou Sichang
As an academic of Food Engineering, I am surprised by the “creativity” and “courage” of the Chinese food industry. Maybe it is because of our thousand-year examination tradition that we are capable of finding shortcuts.
“Leather Milk” is another classic example. The standard test for milk all over the world is to multiply the nitrogen content by a variable to calculate the protein content. A few years back, a Shanzhai Chinese milk company added urea to reach that standard protein content. However, urea is stinky and easy to detect, so it was replaced by Melamine which led to the Melanine Scare (this topic is “sensitive” and won’t be detailed) that entirely broke the confidence people built on Chinese milk. Since the Melamine Scare, Melamine and other toxic chemical inspections have become routine.
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I have to admit that today even humble homes in China may have a Japanese rice cooker. But every one should know how to make good rice. You should also know that Chinese rice has more flavor than our rice. I think it’s because the rice is less likely to be a hybrid sold by a giant agicultural company. It is grown for flavor and not for yield. To get a hint of that flavor cook Jasmine rice or Basmati rice. The Chinese housewife deals in proportions, not measurements. She measures 1 part rice and adds 2 parts water. It may be a rice bowl or a tin can full of rice but she knows to add 2 more parts water. Some housewives use their index finger. The rice in the pan comes to the first joint and the water to the second joint. It works.
The Westin Bund Center Shanghai is proud to welcome another expert to its ranks in Italian chef Stefano de Geronimo. The Brescia native is delighted to bring his wealth of experience working kitchens from Italy to Mexico, Jordan to America, Canada to the Middle East here to Shanghai and is set to rejuvenate the city's passion for top-notch Italian fare.
Winter usually arrives in early or mid-December. But this time Shanghai may have stepped into its earliest winter for about 10 years, based on the weather experts. Although rain will prevail in the city this week, you still could feel dry on your kin and in your body, for winter air and artificial heat sources can wreak havoc on your hair and skin, causing dryness and discomfort. How to tackle them? Market fruits will be your next choice, full of colour, rich in nutrients.
It was a an interesting little cafe in a cornered section of the town that I randomly wandered into. The cafe was decked with jazz CDs, posters and music scores.
Hey, are you always complaining about the Herculean Task in the kitchen: greasy wok, burned eggs, frozen turkeys as hard as stones, smelly meat, with an unlimited list for that? Right now, just take a glimpse of what we've offered to you on regular basis. Then you'll be a kitchen guru. Who knows actually there is a kitchen helper just standing behind you. Have a gander...
Nowadays you can get almost everything in Shanghai. No matter if it is Greece goat cheese or original American frozen pizza. Although the offer of western goods keeps on rising, many people prefer importing their favorite food by themselves to China. Why is that? One of the common reasons is, not everybody likes real Chinese dishes or food. If somebody likes it, he or she is still not able to eat it 7 times a week. That is also one reason why foreign restaurants are so wanted and famous in Shanghai.
Rose suggested going to Dolar Hot Pot for dinner. Over the phone, I suggested meeting up at 7.00 p.m. She counter proposed with a later time at 8.00 pm where the queue would significantly be shorter. I have not tried Dolar Hot Pot before but I thought that place must be pretty good there is still a queue outside the shop at 8.00 p.m. on a weekday, past the more usual dinner time of between 6 p.m. to 7 p.m. We arranged to go to the branch at Longemont mall.
The basic underpinnings of a gas grill are really quite simple: First come burners to create heat. Above them you'll find some type of system to disperse the heat from the burners (Flavorizer bars, ceramic briquettes, lava rock, etc.). Above those lie the cooking grates. Let's look under the hood to get a better sense of what you should be looking for.