All posts filed under: Tips from a non chef

The Secret Tool of the Orient: Asian Spoon

Originally written 2/6/2014 Behold…. The Asian Spoon. This dining utensil is useful, durable and above all else — enigmatic. At once it is a fork, spoon and knife. No one is quite sure where the tool originated. However, some speculate that the Jade Emperor dropped it from among his belonging when moving to the new Golden Palace. There’s no way to prove this, but it’s undoubtedly 100% true. Who else would be able to achieve this level of craftsmanship other than a mystical deity? The spoon has been used in China since time immemorial but made its way to America via Chinese immigrants. Too long has this masterpiece been confined to the dining room of restaurants and Oriental kitchens. The goal of this blog article is to share the gifts of my people with the rest of the world. I might be endangering myself by putting out our precious cultural secrets, but damn it if I stay silent. Just like my brother who introduced Srirachi to the main stream, so too will I sacrifice myself …

Texture: The Forgotten Food Factor

Taste. Aroma. Portion. These are the common traits that are considered when it comes to quality food. Long has this triplet of brothers dominated the landscape of culinary judgment. In the face of overwhelming odds, I am here to stick up for the forgotten sibling: texture. All its life, texture has been ignored; forgotten. It’s hard to cast any blame. No mere mortal can draw higher thought when taking their first juicy bite into a sumptuous slice of pork belly. The flavor inundates your senses and turns even the most hardened food critic into a blob. But let us deconstruct this experience. The flavor of pork belly is second to none in the world of hog. It’s heavy and rich, yet delightfully complex. The smoked essence of the fat creates an aromatic that complements the taste. Finally, you can find no complaint with the portion, for even the smallest slice of pork belly carries enough protein and fat to ensure your satisfaction. Now, let’s dig deeper. When biting into pork belly, the first thing you …

Pork: A Love Story

  I met Pork when I was just 3 years old. I remember our first encounter. I could see the sweet, exotic flavor underneath the hard  shell. The aroma was full and complex, but not overwhelming. The pork in question was of the fat, underbelly variety. I took my first bite into this mysterious meat. The crispy layer of skin made way for the rendered fat which melted into the textured flesh. I was instantly smitten. Fast-forward 22 years and we’re still together. You could say that things have gotten pretty serious. As I got older, so too did Pork undergo various changes. I remember a rebellious phase in which I contended with pulled pork and spicy Chorizo. There were even times when Pork was sliced thin and fried. But, Pork would always come back around to the good ol’ chops and ribs that I knew and loved. We had a bit of a falling out when Pork became infatuated with popularity. I felt that it toned itself down to be accepted by a wider audience. It had lost it’s edge and became dry, generic and flavorless. …