Spicy Cantonese Pork and Jellyfish with Celery

DSC_0795aI had all sorts of grand plans for this to be the year that I posted wonderful holiday-themed recipes and tips in time for Christmas. Unfortunately, between work, illness, and an oven that was broken until yesterday, I just haven’t gotten around to making my holiday dishes. Instead, as usual, I will be making edible holiday gifts on Christmas eve, cursing myself for being a procrastinator, and probably blogging whatever works sometime next week. Thus today, instead of nutmeg and allspice scented fantasies, boozy dark chocolate and eggnog, I bring you … jellyfish. Continue reading

Ma Po Tofu

DSC_0775aMy friend Nayan is a talented polymath who claims that he can cook anything. A professionally-trained chef turned itinerant winemaker, Nayan professes to have perfect palate memory: that he can taste something, identify its components, and duplicate it. On Sunday, for the first time, we cooked together. We were both craving spicy food. What started as a vague idea to cook something with chillies turned into a foray into regional Chinese cooking. Continue reading

Eating in Seattle – Szechuan Chef

Living in London for three years has wholly transformed the way that I think about food in the United States. When I go back to visit, I have no interest in fine dining. I want the food I can’t eat in London. Period. Give me proper Vietnamese food, give me Mexican food, give me homestyle Southern cooking, sushi, and yes, give me Szechuan food.  This last may perplex English readers. There are some excellent Szechuan restaurants in London. However London does not have Szechuan Chef, and, more importantly, London does not have Szechuan Chef’s Szechuan style crab. Continue reading

Eating in San Francisco – Mission Chinese Food

I’ve been unreasonably suspicious about the new trend of so-called “Americanized” Chinese food ever since I had a bad experience with this kind of restaurant in Seattle. So when I was last in San Francisco and my reliable foodie friends C and A said that they wanted to take me to Mission Chinese Food, I announced grandiosely and unpleasantly that I wasn’t interested, and could they take me somewhere else? For a burrito perhaps? “Come on, Sooz,” said A reproachfully. “Have we ever taken you anywhere you didn’t like? Do you think we’d suggest a restaurant to you if we didn’t think it was good?” I immediately felt horribly guilty. Of course I’d go to Mission Chinese Food. I wanted nothing more. I was sure it would be fantastic. I wasn’t, really, but it’s true that C and A have never taken me for a bad meal. (I wish I could say the same.)

I hadn’t done my research (i.e., I’ve been living in London for the past two years), but if I had I would have known that Mission Chinese Food was opened by one of San Francisco’s culinary darlings and, in the year and a half it has been open, has taken San Francisco by storm Continue reading

Eating in Seattle – Bako

Into every life a little rain must fall. That’s how I feel about my dining and drinking experiences in Seattle, which were almost uniformly stellar, with one singular exception, Bako. Bako opened recently, with plenty of fuss and fanfare, as a self-proclaimed “upscale” Chinese restaurant on the north end of Capitol Hill. I thrilled to fancies of Hong Kong-style visionary culinary excellence. What I ate, instead, was uniformly brown, bland, and soggy. In fact, I disliked everything about Bako, from the mustaches on the bartenders (please, hipsters: shave for 2012) to the self-consciously sleek interior, to our irritatingly perky, alarmingly ditzy server. But I’m getting ahead of myself. Continue reading

Eating in Seattle – King Noodle

When I have a hangover, there is one kind of food I want to eat and one kind only: spicy noodle soup. Preferably with lots of meat in it, and extra chili peppers.

Those of you who have been following my Seattle exploits (now sadly behind me, like a distant dream) will not be surprised at all that by Saturday (after I concluded my second cocktail crawl), I was so toxic that noodle soup was not merely an option, it was a necessity. I was eager to try King Noodle, which had gotten rave reviews Continue reading