Tag Archives: noodle

In Print: Clips from Food Sections

5. – The Chicago Tribune Dynamic Duo with Shared History “Actually, salt and black pepper have ancient histories. Salt, of course, is necessary for life, in addition to all of its other properties, such as preserving food and enhancing flavor. It was so valuable that Roman soldiers were paid in salt, giving us the term “salary.”

4. – The Boston Globe Chef Aims to give runners a leg up “On April 17 and 18, 606 Congress will offer a Carbo-Load Pasta Dinner for $32, which features hummus; Caesar salad; lentil soup with fennel and chard; whole-wheat spaghetti with broccoli rabe and turkey sausage; pasta with grilled chicken; pasta with shrimp; a runner’s shake with yogurt, banana, cocoa, and peanut butter; and oatmeal raisin cookies.”

3. – The LA Times The Artisan: Local noodle maker on the cutting edge of technology “The owner of Nanka Seiman, a manufacturer of mostly Japanese noodle products in Vernon, says his family has kept the business going with the latest technology for decades out of loyalty to each other.”

2. – The NY Times Can the Jewish Deli be reformed? “At Saul’s Restaurant and Deli in Berkeley, Calif., the eggs are organic and cage free, and the ground beef in the stuffed cabbage is grass fed. Its owners, Karen Adelman and Peter Levitt, yanked salami from the menu in November, saying that they could no longer in good conscience serve commercial kosher salami.”

1. – The Washington Post A Man and His Fire “What do you call a guy who smokes meat, brews beer, grows fruit and vegetables, keeps honeybees, cultivates mushrooms, bakes bread, makes cheese, cures bacon, grinds sausage, pickles cornichons, bottles his own signature hot sauces and walnut liqueur, cooks dinner every night and puts together one heck of a spiced pear galette?”

Photo from The NY Times

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In Print: Clips from Food Sections

5. – The Chicago Tribune 2010 Good Eating Awards “Good Eating salutes those people in the Chicago-area food and beverage world who are making a difference through their passion, vision and commitment to quality. This year’s awards go to a range of experts, including entrepreneurs, auctioneers, consultants, cooks and cheese mongers. All have enhanced the Chicago scene with their accomplishments.”

4. – The Boston Globe Party of Two “We’re splurging on Valentine’s Day this weekend, buying luxurious ingredients, giving them our full attention, and eating well at our own table. Cooking at home is always less expensive than dining out – no waiters, no one to clean up for you. The sweetheart holiday falls on a Sunday this year, so make something early for the kids, usher them off to bed or a video, and settle in for a few quiet moments. This trio of menus gives you suppers for two with leftovers to turn into other meals.”

3. – The LA Times Artisan liquor makers navigate the market’s shifting tide “They were hardly prepared for many of the day-to-day challenges, such as navigating state liquor regulations, battling with large spirits companies for retail store shelf space, and persuading consumers to pay top dollar for a hand-crafted product. As Khosrovian and many of his juniper berry-obsessed colleagues have discovered, the daydreams of selling small-batch, hand-crafted spirits on the merits of taste alone are hardly reality in a business dominated by large corporate distillers with deep advertising pockets that offer similar, and often less expensive, products.”

2. – The NY Times A Viagra Alternative to Serve by Candlelight “Couples hoping to bring Valentine’s Day dinner to a satisfying conclusion may be tempted by the special menu offered by One if by Land, Two if by Sea in Manhattan and, in particular, the Black Forest dessert. It’s a chocolate pistachio brownie bar with chocolate meringue sticks, crème fraîche ice cream, cherry gel and sweet cherries. But beware! One study found that the scent of cherries significantly decreases sexual arousal in women.”

1. – The Washington Post It’s the Year of the Noodle “At China Boy, one of the handful of food shops in Washington’s now-sparse Chinatown, a couple of older Chinese men sit at tables, having an easy conversation in Cantonese. A woman brings them two orders of tripe soup with flat rice noodles, steam wafting from bowls. But there’s a lot more going on at this 27-year-old shop than mere lunch service. China Boy’s fluorescent lighting and Formica tables obscure its importance to the area’s Asian cuisine.”

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A Chiang Mai Favorite – Khao Soi

The true origin of this dish is debatable. Some will tell you it comes from the Shan State of Burma, while others say it arrived in Thailand with Muslim traders from Yunnan. Whatever the origin, this dish is delicious and easy to make (once you’ve made your red curry paste). The recipe is traditional made with beef, though I’ve used chicken here as it was what I had in the fridge. Chinese egg noodles can be found at most Asian groceries. They come in one pound packages and the noodles look similar to linguine noodles. (Click below for a photo of the restaurant where we first experienced the delightful Khao Soi!)

Khao Soi (Chiang Mai Curry Noodles)

3 cloves of garlic, minced
1 tsp ground turmeric
1 tsp salt
1 tbsp red curry paste (homemade is best, but you can use store bought paste also)
1 tbsp peanut oil
3 cups canned coconut milk (reserve 1/2 cup of the thickest milk in a separate container)
2 chicken breasts, cut into chunks
1 tbsp sugar
1 cup water
2 tbsp fish sauce
1 tbsp fresh lime juice
peanut oil (for frying crispy noodles for topping)
1 pound Chinese egg noodles (some reserved for frying)

Optional Condiments:
1/2 cup minced shallots
1/2 cup chopped scallions
1 lime, cut into wedges
a couple of birds eye chilis
pickled cabbage

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