I want to write a thing about Chinese cooking ratios.
1:8 rice to water for Cantonese congee, 1:10/12 for Teochew / Chiu Chow.
Water to egg ratio for steamed egg 1:2.5 for Japanese style, 1:3 for Chinese style
Soy beans to water for diff types of soy milk.
Good thing I have a new project (a Chinese food newsletter I’m hoping to launch before Xmas) to write all this random stuff in my brain
New blog entry: The One About Scallion Pancakes
It's not really about food. It's about the time the Trader Joe's scallion pancakes made me cry and have an identity crisis, but not for the reasons you think.
It was really hard to write.
popagandhi.com/posts/the-one-a…
#SanFrancisco #Racism #AAPI #Food #ChineseFood #Blog
New street food in China: noodles topped with mashed potatoes, probably inspired by another Chongqing potato noodle dish
Mashed potato noodles, 土豆泥拌面!0:00 - Wait, what?1:16 - The Mashed Potatoes2:00 - The Youmian, Oil Noodles3:11 - Overview of other components3:58 - The Geng5:1...YouTube
Chinese tea discourse in the west, without the food, is like meditation culture in the west: without the faith. I made a scallop chicken congee WITH pipa oolong tea in the broth. Topped it with Teochew (Chaozhou) olive vegetable preserves and, somehow, sour cream and onion dusted chicken chicharrones (that I also made).
#Tea #ChineseFood #Food #Cooking
