Pinkos Parlor: The Red Chef Presents Archives

March 28, 2007

Technology in Foodservice

While the technology which relates food production to the customer has evolved rapidly over the last 50 years, the actual on-site technology in foodservice has changed very little. This is worthy of an investigation.

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Posted by red chef at 04:20 AM

February 13, 2007

Tip Out Pork

This is a great dish I learned from my favorite Chinese cookbook, The Encyclopedia of Chinese Cooking, by Kenneth Lo.

Tip out pork involves bacon which boiled, fried, and then placed in a heat-proof dish with a quick sauce and some chopped pickles and steamed for an hour or more. Halfway through, noodles are added on to the top of the dish. Then, the whole thing is turned over like an English pudding, the sauce running down over the noodles.

It tastes good.

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Posted by red chef at 05:41 AM | Comments (0)

January 09, 2007

Migas

This southwestern dish translates literally as "crumbs". Not to be confused with the Spanish dish of the same name, which is a kind of bread salad, this is an egg dish made by crumbling corn chips or fried corn tortillas into scrambled eggs.

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Posted by red chef at 08:02 AM

November 23, 2006

re-inventing the meal

what has more retarded the development of humanity than the constant need to find food?

at the same time, what has more liberated the social and creative powers of humanity than advances in food

preparation and eating?

Posted by red chef at 03:44 AM

October 18, 2006

NY Times Article on Late-Night Dining

I'm in it.

http://www.nytimes.com/2006/10/18/dining/18late.html

Full article reproduced after the jump.

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Posted by red chef at 04:39 AM

October 10, 2006

Michocacan Style Sandwiches

What is there not to love about a fried sandwhich? This one is rolled in a chile-onion-garlic sauce before it's fried, too, so the outside gets crispy and sweet and spicy. Inside is a mild, potato-based filling with chorizo. (Yum)

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Posted by red chef at 05:46 AM

September 26, 2006

Tandoori Lamb in a Dutch Oven

This one is a bit clever: short a tandoor oven (video) but wanting that same tender roast, I figured out how to use a dutch oven to produce the same effect.

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Posted by red chef at 09:56 AM

June 27, 2006

Uigher Lamb and Bread Stew

This is another of the notable dishes we had in Beijing, this one courtesy of the Uigher people, an ethnicity in the west of China. Their cuisine is truly Central Asian, so it has more in common with Middle Eastern or Northern Indian cuisine than it does with what we think of as "Chinese" cooking. As an example, this dish features a flatbread very similar to nan or pita.

There are two special things about this dish. The first is "Ma," or Szechuan Peppercorn. This is the dried berry of the prickly ash, and is a very popular flavor in China. It is totally unique - in addition to the regular aspects of its flavor, it causes a slight numbing or tingling sensation in the mouth. It's fun.

The second interesting aspect of this meal is that the bread is sliced into thin wedges and put into the bottom of the serving vessle. When the stew is ladled over, it soaks into the bread, which is fished out with chopsticks and is the most delicious part of the meal.

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Posted by Sam at 09:57 AM