Enter the Dragon

No, wait…that’s the Bruce Lee movie. OK, how about “Chasing the Dragon?” Huh-uh. That won’t do either, as the phrase turns out to be old-style slang for smoking opium: In fact, the author’s mother bought the book when she left for college, in the hopes it would inspire her and her roommates to be innovative…

Just Above General Tso’s

See? Right there on the takeout menu, between General Tso’s and Kung Pao Chicken is today’s offering. Yep, that’s right, Cashew Chicken, beloved favorite from that Cantonese joint around the block. Lushly flavorful, if not a classic part of the Chinese repertoire, its exquisite taste far outpaces a questionable pedigree. Besides, even if it isn’t…

Cooler with More Coats

Yep, even in June. If you want the juiciest Chinese barbecue pork (char siu) with the most intensely flavorful glaze, be sure to dose it repeatedly with vibrant crimson lacquer. Both during cooking, and after. If so, prepare for delight: Today’s preparation is from the RecipeTin Eats website, and as scrumptious as char siu is,…

Your Turn

Gulp!  After ordering Kung Pao Chicken many times over a decade or so of takeout, it finally is time for the blog to attempt this beloved Szechuan classic.  This is it, the course exam.  Will today’s offering be anything close to what professionals prepare every day in kitchens spanning the globe? It might be, if…

Sizzle & Sear

Food is why this journal exists, of course, yet the voyage only begins with taste.  By the time the plate is brought to the table, at least two of the senses are engaged, followed by a third and a fourth when the dish is sampled.  In a few cases, even the fifth perception, that of…

Where’s My Fortune Cookie?

A valid question if it were takeout, but this a homemade attempt at Pork Fried Rice, so the add-ons aren’t included.  One step at a time. However, Cook’s Country provided a good starting point in its June/July 2017 issue, with instructions on recreating the beloved Chinese-American staple.  This means there’s no need for the cardboard…

Spooky

The chill lingers a bit longer each day, a reminder Halloween is on its way.  How fitting, then, that the first dish I submit to you this October is Ghost Chicken. It’s called that because…  No, wait, explaining it might make it boring (my specialty).  Better to leave things obscure, in keeping this month’s theme.  Let your imagination suggest…