Before we start, I’d like to give you a glimpse into the future. In the future, you’re lifting the cover off of a pan and seeing the plump, happy, soft Chinese pork buns that you’ve just made with your own two hands. You did it, and it wasn’t that difficult at all. It was, in
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Category Archive: ‘Pork’
As we creep towards middle age, Bill and I try to be healthier and avoid eating too much meat. We’re no health nuts by any stretch of the imagination…we’d eat anything and everything if we didn’t have to worry about the threat of muffin tops. There are countless times when the two of us walk
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Ahhh, Korean BBQ. That delightful and trendy culinary experience that tantalizes the carnivore’s taste buds. It’s a wonderfully simple meal that requires minimal cooking, and contrary to the name, doesn’t actually require a grill. You don’t even need a hotplate or anything like that to make Korean BBQ at home. Just cook the meat and
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The Rice Bowl To End All Rice Bowls. The Clay Pot Rice Bowl That Launched A Thousand Ships. The rice bowl that needs only fifteen short minutes of cooking time before you’re happily scarfing it down. This Clay Pot Rice Bowl is actually somewhat similar to a Korean bibimbap, in that you get those slightly
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Have you ever cooked something that actually tastes a lot better the next day? Well these Chinese restaurant takeout style spare ribs are a perfect case. A few months back, we posted a recipe for these Chinese roasted ribs. We decided to post it again using the second half of the BBQ sauce that we’d
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Today is the day. Even from Beijing, we plan to watch the SuperBowl, courtesy of our phone alarms (a 6:30 ET kick-off means a 7:30 AM kickoff here on the other side of the world), a brand new HDMI cable, FOX Live Streaming, and a hope and a prayer for our VPN and the apartment’s
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In China, you’ll see a lot of dishes with the description “Yu Xiang,” (鱼香), which literally means “fish fragrance,” or “fish flavor.” There’s actually no fish involved in the dish, and there are tons of different versions. In the U.S., you might find the American takeout version of Yu Xiang Rou Si, known as Chinese
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I learned this Chinese Roasted Ribs recipe from my father, who worked as a cook. In their heyday in the 1970s, people would pile in from New York City to the summer resorts in the Catskills, where we lived. People call it the Borscht Belt now, but it was just home to me. My father
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