tag:blogger.com,1999:blog-49923071253332112942012-02-12T20:54:50.903-05:00on food and eating foodchowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.comBlogger941100tag:blogger.com,1999:blog-4992307125333211294.post-64403646013824938492012-01-23T18:13:00.000-05:002012-01-23T18:13:09.742-05:00

It's that time of year again, where old and young Asian kinfolk bring together their bickering over a family supper table. Yes, it is Chinese New Year today. Aside from the traditional gut-busting home-cooked Chinese gastronomy the eve, there is also no shortage of Chinese tradi-superstitions, to which I don't really adhere; here's a shortlist of some CNY buffoonery: Cleaning your house on

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-72405301705260730482012-01-17T14:47:00.001-05:002012-01-17T14:47:38.798-05:00

Whatever I'm going to write now about tourtière will probably receive some eyebrow-raising and some harsh poo-pooing from any bonne dame de région* but maybe not...! This is a tale of the birth of a French-Canadian meat pie that was born out of wedlock and raised with love; this is the Chow tourtière made from pork, potatoes and chicken hearts. [Diminutive version of the meat pie designed for

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-54061367314618892852011-12-24T15:58:00.004-05:002011-12-27T17:05:51.992-05:00

Cookies (or biscuits as they're called on the other side of the pond) are one of the reasons why Xmas was invented. Forget the religious business – Xmas is a vehicle for consumption of alcohol butter. [Single batch of petticoat-shaped cookies.] Full of buttery goodness, shortbread is originally a Scottish blessing made of pretty much just butter, oatmeal flour and sugar. Nowadays, one uses

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-30092191878284806002011-11-28T10:43:00.000-05:002011-11-30T15:18:32.385-05:00

Hagelslag, according to the Dutch, is the reason bread was invented*. Bread, you see, is the vehicle for conveying hagelslag, chocolate sprinkles for grown-ups (though they do make kid versions). It's ideal for people who want to relive the youth they never got to experience because their moms were scatterbrained anti-sugar fascists! [Box of assorted hagelslag. The best is the original one and

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com2tag:blogger.com,1999:blog-4992307125333211294.post-6035703350258553432011-11-24T23:37:00.000-05:002011-11-25T00:46:41.289-05:00

Sometimes when you least expect it, you can learn something. In this case, I learned something revolutionary from the talented local photographer, Mr. Simoneau when I went to help him dispose of bodies learn desktop publishing crap – I learned that you can make [expletive]ly fantastic bread with very little kneading and patience. Let's call it Fancy Bread for Lazy People. I was in complete

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com2tag:blogger.com,1999:blog-4992307125333211294.post-16076286406514741572011-10-18T13:30:00.000-04:002011-10-29T10:03:31.826-04:00

Who doesn't love tomatoes (aside for those who are deathly allergic to them)? With over 7500 varieties, these chubby little red a55holes really seem to have latched onto our culinary apron strings* and permeated our digestible landscape like someone passing bad gas in an elevator, except it lasting 500 years. Sometimes, I don't love them because 1) like rabbits, they multiply in such abundance

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-85761213811210377712011-10-08T20:49:00.001-04:002011-10-10T19:57:32.746-04:00

So my other job as a vampire hunter, as you know, takes up a bit of my spare time. And of the brazillion pizzerias in Montreal, ranging from upscale to substitute for cardboard weather-shields even hobos wouldn't even use, there are a number of places where a part-time vampire hunter like myself can kick back and refuel. Take for instance one of the newer spots – Pizzeria Magpie – in our (now

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1Montreal, QC, Canada45.5088889 -73.554166745.3308459 -73.87002369999999 45.686931900000005 -73.2383097tag:blogger.com,1999:blog-4992307125333211294.post-3894218470248400272011-09-18T23:27:00.000-04:002011-09-22T00:06:11.181-04:00

What's better than locally grown wild Quebec blueberries? [I wish I had picked these myself] Locally grown wild Quebec blueberries cozily taking refuge under a blanket of whipped cream.* [I did, however, eat these ones myself] Small, portable, and handsome, Vaccinium cyannococcus (bleuets if you're a local) are best when plucked from their bushy low-lying branches by maiden handservants in

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-24941305148372151702011-09-01T09:54:00.088-04:002011-09-06T15:13:33.887-04:00

When you have overseas visitors who hear of this Quebec mangled food phenomenon called "poutine" and aren't completely revolted by it enough to try one, you gladly humour them. In my case, my Dutch visitor, Lin heard through the grapevine that was a magical French-Canadian dish called "poutine" that was the cause of all wars in this world, So I took her to one of Montreal's best poutine

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com4tag:blogger.com,1999:blog-4992307125333211294.post-7812580282221118922011-08-10T14:17:00.000-04:002011-08-10T14:17:36.406-04:00

This is red curry. This business is [expletive]ly spicy, even of the store-bought variety. As you can see from the container, red curry is made of garlic, lemongrass, shallots, coriander roots and seeds, galangal, some wrinkled green things, and 2 brazillion chili peppers. I made the minor mistake of slathering too much on this Thai-inspired seafood pizza, complete with shrimp, crabmeat,

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com4tag:blogger.com,1999:blog-4992307125333211294.post-28006333059043840712011-07-19T10:56:00.203-04:002011-07-21T16:55:01.027-04:00

It's a shame that offal meats are still not widely accepted as they should be, and for no good reason! It's tasty, tasty stuff -- there's no reason to be squeamish! When you think of it, meat is animal muscle, and if the animal devoted its life to becoming food, we respect that and use it as much as possible. Offal meats (pork intestines and knuckles, chicken hearts, beef tongue, etc.) seem to

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-77659016822645073222011-07-11T11:53:00.000-04:002011-07-11T11:53:02.916-04:00

Because I'm a busy chow, I totally forgot about the results of the Apfelwein that was concocted late last year -- you know, the German alcoholic wine made from apple juice and love. I'm glad to say that the Apfelwein turned out quite nicely -- not sweet or very bubbly like cider, and slightly harder. [A sampling of the resulting Apfelwein. I sampled it well.] You can mix it with juice, cold

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-45959356742079850462011-06-30T23:52:00.061-04:002011-07-01T11:36:22.907-04:00

My buddy GG treated me to these tasty buggers yesterday from the smiling truck painted booger-green: [Pork taco and Banh Mi pork taco from Grumman 78] Oh how I had longed for a taste of Grumman 78 since I first caught a glimpse of the repurposed milk truck many, many moons ago... It's the closest we'll get yet to real street food here, and we all know how awesome street food is. [The awesome

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com2tag:blogger.com,1999:blog-4992307125333211294.post-7729646829978381372011-06-24T10:30:00.086-04:002011-06-26T15:22:22.461-04:00

The general rule is, when you go sugar shacking, i.e. maple syrup hunting, you need to like maple syrup. You need to like maple syrup because you will drench everything in this sweet Canadian liquid gold*. [Just looking at the bowl of oreilles de crisse is clogging my arteries.] Acériculture (I don't think there actually is an English word for it) is bigass industry in Quebec. And this fact, we

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-38317294479545199442011-06-13T15:48:00.001-04:002011-08-02T09:43:40.247-04:00

(*Apologies, but sadly there is no Matt Lucas or David Williams here.) The next time your smuggled deep-fried fish** gets confiscated at airport customs from your luggage on your way home from the UK because you couldn't resist sharing the lovely flakes of fish with your friends and family here back home, great news! You can take a deliciously deep-fried lump of fish and crispy chips home from

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-31997154494766694402011-05-31T19:39:00.102-04:002011-06-02T12:55:02.519-04:00

Thanks to my dear Channy chan-chan, I replenished my collection of weird-flavoured Hi-Chew candy today! (Hi-Chew, in case anyone wants to know, is a highly chewy but flavourful Japanese candy that can also be used as a substitute for squash or tennis balls, hence the ). [TOP: High conc. [sic] black sesame milk candy which are not Hi-Chews. I think the "conc" is for "concrete"; BOTTOM: A new

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-29394939379625425342011-05-17T00:37:00.001-04:002011-06-28T12:24:44.841-04:00

[Cocoa meringue doodie cookie!] I've never had a sweet tooth, especially for strange extra sweet confections like meringue cookies [jump to thekitchn.com] that look like CJ7 left behind. Unfortunately for me (and those subject to my confections), the egg whites didn't hold their form so the cookies kind of collapsed into its turd form. [A pilfered image of CJ7 from eastday.com who probably

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com4tag:blogger.com,1999:blog-4992307125333211294.post-29577604407933588662011-04-24T12:45:00.033-04:002011-04-25T22:44:16.856-04:00

You won't believe what I've finally seen for the first time ever: Peeps (be forewarned: the site plays slightly annoying Danny Elfman-esque inspired music*)! The Americans have finally invaded downtown Canada! [Yellow Peeps... kind of gross since they're all conjoined at the wing.] I have long heard about these baby fowl-shaped marshmallow things through Frawley but had never seen them in the

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-65599805771446585562011-03-30T14:18:00.000-04:002011-03-30T14:18:34.740-04:00

I'm wondering how many dental cavities/fillings on average people in Thailand get by the time they're 30. Seemingly, desserts are plentiful and sweet as water bomb revenge on an insecure elementary school bully dream bars but much more appetizing-looking. My brother, subordinatechow, who has been there numerous times, claims they don't have as many cavities as I conjecture. Until the truth

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com3tag:blogger.com,1999:blog-4992307125333211294.post-20580007570755741522011-03-12T00:56:00.002-05:002011-06-30T15:57:20.523-04:00

i've been spoiled! my cousin* rayray brought a boxful of ladurée's famous macarons back from paris, just in time for my birthday! (the most intriguing flavour in the batch was cardamom but it was fantastic.) and it also came in a new purse: [fact(ually unproven): 96% of women in hong kong use paper shopping bags for purses. they are frequently filled with wallets, lunches, dried orange peels,

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com5tag:blogger.com,1999:blog-4992307125333211294.post-55591992094496875912011-02-25T12:52:00.003-05:002011-02-25T22:59:24.863-05:00

there's a massive conspiracy in shanghai: the city wants you to be obese. that's right: fat, lardy, paunchy, pudgy, rotund, decorated with flesh rolls (like frawley). otherwise, they wouldn't taunt you with soup bowls of fresh hand-pulled noodles for 6 rmb (1 rmb extra for the egg)... [fresh pulled noodle soup late night in some random part of town] or racks of xiao long bao fit for a queen

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-57239541084310257832011-01-29T11:08:00.077-05:002011-02-02T17:55:43.708-05:00

Welcome to English Grammar 301 with roti. Today's lesson is the word had: simple past or past participle of the verb to have. Usage - Correct: "My friend Rishi-rish and his better-half, Kirsty-rish had me over for supper." This implies that I was invited to the hosts' home to enjoy supper with them. - Incorrect: "My friend Rishi-rish and his better-half, Kirsty-rish had me for supper." This

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-15659968512485374662011-01-17T23:16:00.000-05:002011-01-17T23:16:23.020-05:00

over the holidays (btw, happy 2011 to you all), i received criticisms from the complaint department that my blog is boring. i have since terminated that department and critic. to celebrate his dismissal, i made a celebratory cake (modeled after belle of the bakery's version of the brooklyn brownout)! unfortunately, there wasn't much left by the time we finished celebrating. [the last remaining

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com3tag:blogger.com,1999:blog-4992307125333211294.post-43094792100252658882010-12-23T16:37:00.000-05:002010-12-23T16:37:37.408-05:00

my camera had a close encounter with flaming sugar loaf this week. i almost lost it to holiday cheer in the form of Feuerzangenbowle, or "fire tongs punch"... [fire!] thank goodness it didn't, because then i wouldn't be able to share with you lushes and pyromaniacs this hazardous, yet deliciously comforting german christmastide drink; instead, i'd probably be in hospital with a camera fused to

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-6515882146017896962010-12-16T14:21:00.001-05:002011-07-01T11:30:07.376-04:00

it's december: the season for embarrassing office holiday parties and to get your drink on. speaking of drinks, there's a carboy full of apple juice that's been sitting around fermenting, taking up space and getting old in my house for the last 3 months, like a disenchanted teen at the last birthday party for a senior citizen. it's about time it get its arse in gear and be delicious apfelwein.

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-37497973887902641692010-11-25T23:30:00.002-05:002010-11-26T08:12:19.253-05:00

...cause sometimes you'll buy a package of noodles* that will also double as an ironically funny asian version of a bazooka joe comic (cause the original bazooka joes were, by no means, funny). [click to enlarge] [know to cooking a q-tasty noodles!] these noodle soup is delicious, polystyrene packaging and sometimes is good...like it, it still! *(how the farts do they know how to use

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com2tag:blogger.com,1999:blog-4992307125333211294.post-15639242447222791422010-11-10T10:16:00.000-05:002010-11-10T10:16:38.014-05:00

i'm hiring squirrels next growing season cause look what they grew in my garden this season! peanuts!! [peanuts! big and small!]  [peanut plant!] unfortunately the growing season isn't long enough in this region but thanks to my bushy-tailed rodent friends, i got about 6 peanuts off one plant i pulled out (there were a number of plants scattered throughout the garden). (there must be a

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-27897314601821319462010-11-01T12:46:00.050-04:002010-12-27T16:48:58.173-05:00

verdun is, for chinese people, apparently fast becoming what parc-ex was for greeks in the 1970s. and it can't be a bad thing for this traditionally blue-collar-y hood. for one, it means close(r)-knit community. for two, it means good home-style food, as is the case for le lotus bleu. i have a strong suspicion this is one of the only authentic central/northern chinese restaurants in montreal (

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com3tag:blogger.com,1999:blog-4992307125333211294.post-31925070231026825442010-10-20T21:30:00.005-04:002010-10-26T23:24:14.881-04:00

this is fat auntie in her kitchen about to cook up a storm. actually i think this is her yelling at me to stop taking pictures of her while she's cooking. fat auntie grew up in the area outside of guangzhou, cn called pun-yue (番禺區) where apparently everyone knows how to concoct magnificent feasts for supper, of which fat auntie is perfect specimen (more on that later). pun-yue's notable for

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-73002915455733184382010-10-04T09:42:00.046-04:002010-10-04T09:42:00.672-04:00

sometimes i wonder whether or not it is out of sheer spite that the chinese create ridiculous and cryptic names for dishes and foods to turn them off from eating them. one of my favourites in that category is the puffy, slightly chewy, slightly sweet and fun-to-eat ovular deep-fried treats called ox-tongue pastries, or 牛脷酥 (in cantonese, gnau-lei so). [it's the one on the right! one in the

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com2tag:blogger.com,1999:blog-4992307125333211294.post-55753658077916765772010-09-29T00:05:00.001-04:002010-09-29T00:05:00.962-04:00

oh, on the marmite note again, they're so nuts in the uk about marmite, they dip cat bones in it, bag them, and sell them to un-witting consumers under the cutesy name of twiglets. not sure salty cat bones would fly well here, judging by little jb's reaction.

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-7219498387111536462010-09-23T17:06:00.161-04:002010-09-24T16:09:42.753-04:00

yesterday marked the day of mid-autumn festival, or jung chau-jit (中秋節) in cantonese. this festival used to be akin to a teenage after-prom party for farmers — they would party like it's 1999 after working their buttocks off during the growing season and harvesting the last of your wares on the harvest moon. now, it's about getting time off work and getting fat by eating mooncakes and pomelos.

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-30038673727411436992010-09-20T22:27:00.002-04:002010-09-20T22:27:00.628-04:00

every year, smack dab in the middle of august, the greeks in the greek-centric neighbourhood of montreal put on a grand little street festival, complete with rides, dancing, hellenic music, and (most importantly) greek food. there's no shortage of souvlaki, spit-roasted pork, and other dead meats, grilled octopus, greek salad with fantastic feta, and these: loukoumades (greek honey balls). [i

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-35571727332956753492010-09-15T16:16:00.000-04:002010-09-15T16:16:00.541-04:00

gardeners know that if there ever was an annual garden green that was as prolific as the quiverfull, it would be arugula (also called rocket though i don't know why). despite its evil superpowers to procreate like rabbits, arugula is deliciously bitter, flavourful and earthy. it's great in mixed green salads to give some bite and palatial, er, titillation. your gluttony is only bound by your

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-17103641020571435272010-09-08T10:15:00.020-04:002010-09-09T12:14:15.396-04:00

the nearby grocery chain sells chewy, frozen naan bread for the rip off price of $1.99 for two little breads, each the size of a pancake. double-you-tee-eff is all i have to say. in the spirit of diy and corporate defiance, i made my own fresh and hot naan on the bbq (that's indian bread and not anything else, pervs). i followed this overly-joyous chef's norecipe guidelines: [the

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com3tag:blogger.com,1999:blog-4992307125333211294.post-80583501725116975342010-08-23T13:26:00.001-04:002010-08-23T13:46:57.250-04:00

if some of your friends are jerks, they probably keep secrets from you and call you ugly behind your back. fortunately, i am not a jerk and i think everyone is equally ugly, therefore i'm nice enough to share this nifty little tidbit on dicing up mangoes. [mango armadillos!] quarter your mangoes all the way to the pit using a paring knife. slide your knife between the flesh and the pit to

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-79429457053251449662010-08-16T19:44:00.002-04:002010-08-18T09:46:55.144-04:00

my friend dan claims he's incompetent at cooking because he's scared of poisoning himself. i think if he's gone through 20+ years of feeding himself, and if you've only poisioned yourself once, it's a good start. dan, however, is a vegetarian, not to mention a busy and talented artist. he is also a self-proclaimed lazy and terrible cook, and might actually be malnourished and anemic as a result.

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com4tag:blogger.com,1999:blog-4992307125333211294.post-67974500447867693702010-08-14T21:52:00.002-04:002010-08-16T10:14:26.140-04:00

first tomatoes of the season! oh, ly-co-per-si-cum so rotund and sweet! unlike my chewing gum, you are great with lunch meat!

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-10869215429781512692010-08-10T01:05:00.000-04:002010-08-10T01:05:47.393-04:00

this adorable little lady is the only person i know who is obsessed, driven and corrupted by marmite, not unlike anakin skywalker being lured by the power of the dark side. most people i know have either never tried it or have never even heard of it, let alone devote an entire essay to it. [channy chan-chan about to stuff her face with a beautiful flower salad; she probably would have doused it

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-18236686611176526842010-07-31T12:29:00.000-04:002010-07-31T12:29:09.682-04:00

look what i ate in sunny coastal maine! oops. wrong photo. After giving them a splitting headache, my sadistic friend maximus then dropped them on a hot-arse bbq grill (400F ) for 15 minutes or so. while they wriggled and grilled, he seasoned them with paprika and pepper (do not add salt to crustaceans unless you want the extra high blood pressure), and then brushed them with a blanket of

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com2tag:blogger.com,1999:blog-4992307125333211294.post-85232465251705901402010-07-20T14:23:00.002-04:002010-07-20T15:05:50.255-04:00

summer is most definitely not my favourite seasons of the year -- it's hot, it's humid, and there's half-dressed people almost everywhere. fortunately, summer lasts only 2 months here, so the wardrobe indecency only seemingly lasts as long. this also means the eggplant season is relatively short, but long enough to produce abundant crops ready early or mid-august*. as with most chinese foods,

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-20862176619009416522010-07-13T00:42:00.000-04:002010-07-13T00:42:52.163-04:00

fun-see (粉絲) (literally "noodle thread" or "powder thread") are those teeny bundles of noodles you find in asian markets that are thin and white, and rolled up in mesh bags like small bricks of santa claus beard clippings... see for yourself! cellophane noodles (aka glass noodles or bean vermicelli) in cantonese cuisine are often used in stewed or braised or soup dishes (like winter melon with

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-40395766172081760052010-06-30T23:29:00.061-04:002010-07-02T09:58:43.773-04:00

the dragon boat festival, also known as tuen-ng jeet (端午節) in cantonese circles, roughly translates to "double five festival". i don't know what that really means but it sounds like a celebration of your terrible poker hand. and i don't know what it has to do with dragon boat racing, but either way, there's still some great foodstuffs that goes along with this festival (as it is for every single

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com3tag:blogger.com,1999:blog-4992307125333211294.post-78104305630100954612010-06-23T13:40:00.014-04:002010-06-23T13:40:00.103-04:00

there's got to be a reason that each of these frozen yogurts cost $6.50 CAD, and i am assuming it contains crushed diamond dust and is made of gold-fed cow's milk. maybe it's to pay for the bosses' fancy jeans, their hip runners, their $20k high-falutin' frozen yogurt machine, or its $5k website (not linking to it) but tell me that there's something in it that's worth that much of my buttmoney.

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-15612204405445457972010-06-22T00:28:00.000-04:002010-06-22T00:28:22.648-04:00

i sure can! and how!* [quinoa salad with pears, feta and peppers and other stuff (based on the foodland ontario recipe). sweet and tangy, like a disco party in your mouth] this versatile grain/seed is nutritious, deliciously nutty and an all-round good guy, like the a gay best friend... great sweet or savoury, hot or cold! no wonder the incas were such an innovative and advanced society for

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-16104625898326824792010-06-07T21:48:00.000-04:002010-06-07T21:48:15.965-04:00

if you're lazy like my cousin rayray, you will eat bananas, pears and apples for your recommended daily servings of fruit, and avoid oranges, melons and kiwis unless someone peels and/or prepares them for you. that said, if you forget that you bought bananas and they turned to brown, flaccid unattractiveness, don't throw them out! instead, transform them from the ugly ducklings they are to the

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-54289463458948150662010-06-03T15:50:00.001-04:002010-06-03T15:50:41.362-04:00

who doesn't love the sweet tartness and mouth-watering flavour of strawberries (other than those deathly allergic to the fruit and maybe koalas...)? strawberry season is well under way in this neck of the woods. what better way to celebrate them than to eat them? bounty and seascape are apparently the most popular variety of strawberry plants grown in quebec (about 90% of the fall crop are of

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-7441736367387180622010-05-30T20:49:00.001-04:002010-05-30T20:49:49.117-04:00

i heart my wii, but this cross-marketing is a little weird: [my chiquitas have a donkey kong sticker on them!] but i think it kind of worked cause now i want to kidnap princesses named toadstool. (wtf kind of name is toadstool anyways?)

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-61528506739935560312010-05-17T23:47:00.000-04:002010-05-17T23:47:43.145-04:00

(ok, so maybe you can't *really* eat it, but i can tell you it doesn't really taste that good anyways...) my most awesome friend tara (who is an amazing photographer and craftslady) introduced me to these deliciously-scented inedible soap products made by a swedish company newfoundland and labrador called tvål (i know, i know: swedish + newfoundland is a totally foreign combination but it

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-40709034232190621112010-05-12T22:18:00.002-04:002010-07-02T15:21:43.922-04:00

unless you're deathly allergic or get sharp painful pangs in the liver when you consume them, there isn't a person i know who would refuse a dollop of caramelised onions on a burger, on a salad, in quiche or ice cream, even... often though, one might forego the caramelized onions in favour of less tasty raw onions on a burger, for instance, because cooking onions to the state of caramelisation

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-84573167109111707162010-04-28T07:13:00.000-04:002010-04-28T07:13:14.610-04:00

remember that butter-themed tongue-twister rhyme from your childhood that began with "betty botter bought some butter..."? remember how she said the butter was bitter and that if she incoprorated it in her mysterious batter that it would result in a bitter batter? and that quality butter would be the only resolution for improving the result of the batter? anyways... here's an example of some

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-33769731207218658312010-04-16T00:23:00.001-04:002011-01-30T10:55:53.331-05:00

when you're over a 13-hour plane ride from the closest chinese city, and you need a dumpling fix, you can get the real deal at qing hua, right here in downtown montreal. good gao-zhi (餃子) are hard to find in this neck of the woods that aren't made at home by chinese popos (婆婆) or maa-maas (嫲嫲)1. freshly made everyday, the good people at qing hua know their dumplings and very likely serve up

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-92081033343231993702010-04-04T23:12:00.036-04:002010-04-05T09:05:07.430-04:00

anyone who would ever pass up buying one of those little wooden crates of tangerines has to be some sort of citrus masochist (or allergic to citrus, which is not unheard of...). why anyone would pass up the taste of a tangerine-burp is mind-boggling... so refreshing! i, for one, won't pass up a crate (especially when it's on sale), but there's only so many one can eat. so with the extra ones i

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-91128814078159684092010-03-30T15:45:00.001-04:002010-03-30T18:41:00.464-04:00

one hungry afternoon, i felt an appetite for destruction coming on and so i bought some cannoli from alati-caserta to satiate me. boy, did i destroy those things...shredded them like a ninja turtle on a pizza delivery boy.  [4 cannoli with ricotta and chocolate bits crema] alati-caserta are undeniably one of the best cannoli-makers in town1. crunchy rolls of fried dough stuff with a crema

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-83146797522372398782010-03-13T13:08:00.001-05:002010-03-30T18:43:02.597-04:00

at the secret tofu lair here in somewhere, montreal, a tofu superhero can get all the tofu supplies he/she needs for his/her secret tofu missions, including fresh soy milk, dessert tofu, hard tofu, fried tofu cubes and more. a tofu superhero can get 3 x 2lb tubs of fresh soft tofu for $4.20, and a jug of fresh soy milk for $1.20. now, would a tofu superhero reveal the location of his/her

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-19307483857887612010-03-11T00:31:00.033-05:002010-03-11T00:31:00.194-05:00

i am a little tipsy as i type this, so apologies if i mistype, though with my superior orthographic skills, it is highly unlikely. highly. the stuff i just drank is made by gods. these gods call themselves le trou du diable, their leader of the pack, andré trudel, and the elixir called la buteuse, the 2009 gold medal winner at mondial de la bière here in the royal mountain city. it's an

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com2tag:blogger.com,1999:blog-4992307125333211294.post-918148390512156092010-03-09T12:04:00.010-05:002010-03-09T12:04:00.821-05:00

so my arm was twisted by some uninspired glutton who insisted that there should be an example.of what to do with e-fu noodles... well guess what, pkeller (if that is your REAL name): this is my blogospheric space. and i will do what i want with it. and because i'm such an awesome nice person, i'll share this quick and somewhat easy way of enjoying the delight that is yi-mein with chinese black

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com4tag:blogger.com,1999:blog-4992307125333211294.post-36864462192517425102010-03-06T13:30:00.042-05:002010-03-30T18:41:20.490-04:00

(that's a terrible pun. i should slap myself because i hate puns.) my attempt at duplicating two-bite brownies was a win -- popped in the mouth, like the decadent chewy ones you buy in the store supposedly made by some grandmother, except not as sweet and definitely way cheaper than dropping $4 for a bag of 12. [this picture doesn't do them justice] i don't actually remember making them. i

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-19497579944654887762010-02-26T00:54:00.017-05:002010-02-28T23:08:44.455-05:00

if (and when) you find yourself in an asian grocery store, step up to the noodle aisle and take a cake or two of these e-fu mein (pronounced like "mean", meaning "noodles" for the non-slanty-eyed). also called "yi-mein" (because chinese people pronounce approximant consonants like they were on fire), they run between $1 and $2 a cake (much cheaper than a brick of illicit narcotics, and much

chow with chowhttp://www.blogger.com/profile/15066675139924579054noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-79293316662765029702010-02-25T23:37:00.011-05:002010-02-26T00:32:46.555-05:00

the answer is russian salad, or salade olivier...sounds like a mangled mess of things that aren't meant to go together, but it all comes together in this fantastic rich salad, great for bleh weather (like now). it's much like a regular potato salad but richer, meatier, and not as potato-y.[this one has no apples... not intentional, but i know how my russian friend Елена would riddle me with guilt

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-45822433426506692482010-02-19T21:47:00.007-05:002012-01-21T14:05:36.627-05:00

(or "happy chinese new valentine's year!", part two) one of the few things my mom likes to make for chinese new year's (hereon end, abbreviated cny) is these crunchy, sweet little deep-fried snacks covered in sesame seeds called "smiley mouth dates" (笑口棗), which are neither dates, nor do they resemble mouths. they do, however, resemble timbits with an overbite and pimples, like an awkward

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com4tag:blogger.com,1999:blog-4992307125333211294.post-15337906525556471932010-02-14T11:00:00.001-05:002010-02-14T11:00:01.977-05:00

this year, chinese new year's falls on stupid valentine's day.to simplify things, i've decided to combine both food-centric occasions into one... by making a chocolate golden carp*![this sucker is actually about 8 inches long and 3 inches tall... if it was a mackerel, he would have fed two for supper.]*carps are signs of prosperity in chinese cultures because the chinese word for "fish" (魚)

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com2tag:blogger.com,1999:blog-4992307125333211294.post-69940008352100603302010-02-10T00:06:00.005-05:002010-06-23T15:09:57.273-04:00

what do you do with an excess of ripe guavas? make guava ice cream! (guava with lemon ice cream) WTF is a guava you might ask? it's this! (part of the myrtle family, guavas are small, sweet and fragrant tropical fruits with hard seeds that crack like micro-golfballs when you bite into them). take a buttload of guavas (the riper the better), pass the pulp through a fine sieve to remove the

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-17628880718989665742010-01-31T12:31:00.010-05:002010-01-31T23:54:09.206-05:00

not exactly lady-like, and a little bit on the pricey side, but what gorgeous tracts of land from hot blondies bakery! run by two fab ladies out of nyc, these decadent-looking brownies and brownies are bakery pr0n at some of its finest.(minimum 5lbs of butter in that photo...)business is apparently ka-booming in the year-and-some they've been in business. check out hot blondies' classic blondies,

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-62498773245253829512010-01-25T17:28:00.001-05:002010-01-25T23:11:27.588-05:00

didn't know the specifics of sheep meat until now, and being the awesome person i am, i want to share this tidbit:- lamb is sheep meat that is less than 12 months old.- baby lamb is meat from a 6-8 weeks old sheep raised on milk (a redundant term, cause lambs are baby sheep).- hogget is sheep meat that no more than two permanent incisors.- mutton is sheep meat that has two or more permanent

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-31576345484912762562010-01-16T00:17:00.010-05:002010-01-16T12:02:32.426-05:00

one of the staples in cantonese restaurants is salt and pepper [something] -- think of every good cantonese restaurant you've been to, and someone in your eating party inevitably orders salt-and-pepper [something].it's the spiciest type of dish in cantonese cuisine. and someone will always order it. it's just that loveable.the [something] is often shrimp, crab, tofu, squid, porkchoppy things,

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-89929050186290555402010-01-09T15:45:00.015-05:002010-01-11T00:11:57.940-05:00

this morning when i went to dry off with my towel, i noticed that it smelled like cookies.more specifically, these cookies:spiced snowballs. just take a snowball recipe and put a bunch of spices in it (here, i've experimented with cinnamon, cardamom, cloves, nutmeg, allspice, ginger), then bake it an roll it in icing sugar. you can probably use whatever nuts you like (i used almonds; hazelnuts

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-78212738696773398872010-01-06T12:04:00.012-05:002010-01-07T11:53:56.371-05:00

food bloggers bootyroll call!the food blog blog is an impressive and comprehensive anthology of anglo-centric food bloggers that i'm not going to list off. the foodie blog roll has a slightly more internationally-flavoured list of blogs, which i'm also not going to list off. there's just too many of us out there, which imho is a good thing.i'm sure thare are more of the ilk, but i have work to do

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-60072278235550475262010-01-01T22:01:00.022-05:002010-01-03T01:24:22.925-05:00

as the days of 2009 finally disappear, i look back at the past year with cheerful reflection and a rotund belly... props go out to the wonderful things i've eaten this year (to name a few):- apples from quebec.- the best egg tarts/po-tats ever (from royal garden*).- hot pot with lamb intestines.- mango butter from the bohol bee farm.- fresh oysters on the half shell from the union oyster house.-

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-77059009765560903822009-12-23T21:39:00.002-05:002009-12-25T19:53:11.297-05:00

if there ever was a healthy holiday cookie, this applesauce oatmeal one would be it: chewy, fibrous, made of real fruits, and topped with maple-flavoured love... or what love would taste like if it were made of maple icing and a pound and a half of butter.(there's actually very little butter in these cookies, which makes it all the better).triple the batch and give them away to people who need

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-8078700674648391382009-12-04T23:48:00.019-05:002009-12-20T11:27:34.096-05:00

chinese sweet soups are the weird dessert/snacks that most westerners don't understand – think of it as chocolate pudding, except minus the chocolate and milk; then replace them with ground nuts or sesame seeds and finely ground rice and then cooked to thicken it, and then delicately sweetened.and then the big surprise in bowl are the tiny delicate glutinous rice dumpling-type balls filled with

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-635509845147753962009-12-02T21:21:00.011-05:002009-12-03T22:59:48.271-05:00

Schweinshaxe is Deutsch for pig knuckles, ham hocks, pig trotters (or whatever you want to call them to make them sound more revolting) and actually make fantastic, hearty meals in a variety of styles of cuisine. disregard the fact that these used to be what a pig used to walk with. you will be convinced.here's a traditional bavarian-style pork knuckle, great for warming you up on chilly late

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-50316730940524668632009-12-01T17:35:00.008-05:002009-12-01T17:35:00.543-05:00

not a big cake eater myself, but those who enjoy failblog and the ilk should definitely check out cake wrecks... it's a hoot!(wtf is this?)wedded bliss-take! (this looks like the couple was mauled by zombies...)(not just high-larious cakes but also some amazing ones as well).

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-64783460953024316092009-11-18T23:42:00.007-05:002009-11-20T10:34:16.253-05:00

lob-setah (or lobster as it is commonly known outside of fob communities) is commonly misconceived as a hoity-toity food. fact is, lobster in north america, was food for the poor (likely because it is a bottom-feeder), and people buried lobster shells to avoid the stigma of being a lobster-eater! shame!anyways, this is the story of how this guy (actually, i think he was a she), an american

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-38193723699106745012009-10-27T11:23:00.002-04:002010-03-30T18:42:37.852-04:00

just to set the record straight, i do not have a sweet tooth. however, here's another piece of pie that's worth a blog entry about: this was likely the second best pumpkin pie i've had since being born... swear by the stray hairs on my chin. decent crust, a filling not too sweet and just the right consistency (i.e. moist but not soupy, nor too eggy, nor too tough), simple on the spice, and a

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-32105151633744014822009-10-25T17:11:00.016-04:002010-03-30T18:44:47.309-04:00

apple season means picking loads of delicious apples fresh from the local orchards (which are a-plenty here, like hobos in the streets). this year, i decided to pick my apples from the bin at the market because it was faster, closer, as cheap, and just as good quality (if not better) than the u-picks. cons: you don't get as much variety and you don't get to stuff your face with apples while

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-44274903401790004872009-10-04T22:01:00.009-04:002009-10-07T22:22:21.019-04:00

garden season was pretty crappy this year, but still managed to get a few yields of sweet basil. last harvest turned into a batch of pesto (which kind of looks like a bowl full of discombobulated peas, but tastes nothing like it).pesto alla genovese is usually made with genovese basil, but the sweet basil variety is similar in flavour so an adequate substitute. adequate, i say, because i don't

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-90348142819384237262009-08-26T10:52:00.004-04:002009-08-26T10:56:07.356-04:00

don't know if it would eat one (maybe take a nibble or something), but i would wear one...http://www.hatsofmeat.com/frame.html

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-78179358188145990532009-07-09T11:48:00.009-04:002009-07-20T23:30:34.902-04:00

not condoning fast food by any means, but chearns fowarded me this site... a white castle sack meals, white plates, studio-style lighting, and a little ingenuity, you can have fancy-looking tapas (sort of).http://www.fancyfastfood.com/

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-79084145394763504132009-05-30T16:27:00.005-04:002009-07-09T18:22:49.455-04:00

i bet the answer might be marmite.how do i know? cause i'm a ninja and i ate marmite.why marmite? i don't know.

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-15659144645706466032009-05-02T22:58:00.008-04:002010-01-02T12:10:11.717-05:00

straight from the bohol bee farm resort in bohol, philippines, this little jar of mango spread is sure to bring a taste of equatorial paradise to every breakfast table.i don't really remember what the ingredients are but mango, honey and butter are definitely the main three.

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com2tag:blogger.com,1999:blog-4992307125333211294.post-8504394586896292652009-03-29T18:01:00.008-04:002009-05-02T22:55:21.434-04:00

slippery little wheat noodles, steaming hot and spicy broth with a peanutty/sesame-y flavour, topped with ground pork and oftentimes green onions, and cheap, to boot.. what more could i say?(the best one of the bunch)try it! eat more! get fat! you deserve a bowl of heaven!

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-7945486825430585482009-03-25T12:09:00.006-04:002009-07-09T18:11:27.568-04:00

caveat emptor: you should all read the labels before buying groceries, but you should also be wary of misleading ones, like "organic" (vs. "certified organic" -- all grown foods are organic, otherwise they wouldn't grow) and "natural food" vs. "man-made" (i don't think there's food ever labelled "man-made").http://www.slashfood.com/2009/02/23/what-is-natural-food/

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-61827561656992014022008-09-27T22:15:00.010-04:002008-09-28T18:59:49.040-04:00

one of the best fast food chains in the province of quebec does not have any presence in montreal.its name: chez ashton.its specialty: fantastic poutine.[chez ashton in lower town, québec city](for those not in the know, poutine is a popular french-canadian dish consisting of french fries with cheese curds and all doused in delicious gravy.)[poutine piquante régulière = best $7.95 you'll ever

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-54562688216017939402008-08-17T22:00:00.018-04:002008-08-19T22:30:47.764-04:00

on holiday in the province of prince edward island in the east coast of canada, a lone provincial island in the gulf of st. lawrence... home of l. m. montgomery's anne of green gables, red dirt, white-sand beaches, etc, etc.i had the pleasure of experiencing a typical neverending lobster supper in new glasgow, PEI which comprised of all you can eat:- dinner rolls and bread (surprisingly good

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-2910320905038895712008-07-10T13:44:00.003-04:002008-08-17T21:28:01.692-04:00

to taunt frawley because he has no access to doughnuts except gross ones, my colleagues and i created a maple boston cream bacon doughnut, inspired by the maple bacon bar made famous by anthony bourdain's visit to voodoo doughnut in portland, oregon.here is it.mmm... bacon.

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-89747153941742292782008-05-27T22:29:00.028-04:002010-01-02T12:08:06.336-05:00

when life gives you mangoes, you make mango gelatin cakes (with almond gelatin on top).[sorry this picture is blurry and underexposed due to my mango fever. i offer my humble apologies to my exacting photo critics. you know who you are, jerks.]make it!(tools required)1 square 8-inch heat-proof dishplastic film wrapsaucepan or microwave-safe bowlspoons for stirringmixing bowls(mango gelatin)2 ripe

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-23313379872391992902008-05-19T20:13:00.010-04:002008-05-19T21:16:21.805-04:00

one of the best foods ever popularized (and likely invented) by the chinese is noodles (from which stems italian pasta, german spätzle, japanese noodles, et cetera). when i say ever, i mean, ever.[i really don't remember eating this but i believe it is some sort of chow mei-fun (stir-fried rice noodles) in butchered chinese transliteration. i can imagine that it was good and pretend that i

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-38267658318959266232008-04-19T12:23:00.011-04:002008-04-19T15:29:20.993-04:00

"freshness burger" is the mismatched noun agreement of a name for a japanese burger chain that serves... well, burgers. burgers, hot dogs, doughnuts and beer and some other fast food crap. one opened in hong kong on the boardwalk (next to avenue of the stars) this past winter.the wrapping itself should have given it away: "there's no fun in this package".frankly, the burger i had (i believe it

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-12287884511873313942008-04-06T18:56:00.008-04:002008-04-19T15:26:43.340-04:00

these little portable japanese snacks come hot off the tayaki (たやき) presses like no one's business.tayaki is basically a waffley sandwich that can be stuffed with savoury or sweet surpises. they're usually (and i believe traditionally) shaped like carp.savoury fillings:- tuna (from a can... gross)and sweet fillings:- custard- red bean paste- glutinous rice ballsthis one is from a small stand in

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-23342105377384771092008-03-25T15:45:00.006-04:002008-08-19T22:33:27.509-04:00

came across this interesting post via metafilter -- what magic touch food stylists have to make your food look "tasty"!i think this is one of the reasons why i try to avoid processed food like the plague (though as a kid, i used to think the fatty globules in the meat was macaroni for some reason). the cheeseburger a bit further than halfway down the page looks like was poured out of a blender

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com1tag:blogger.com,1999:blog-4992307125333211294.post-7869280970712611342008-03-24T21:49:00.022-04:002010-02-24T14:53:21.651-05:00

those who know me know that i am an egg tart fiend (the likely culprit behind my "extra luggage" from my expeditions in the far east).["chieu-pei" or "flaky crust" egg tart. actually this one tasted kind of gross and lardy, like eating a spoonful of tenderflake.]egg tarts ("dan-tat") abound in hong kong and macau, where they were popularized around WWII by "cha-chaan tengs" (tea and food

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-19091150300463679702008-03-23T18:36:00.001-04:002008-03-25T21:54:23.810-04:00

i'm a little unsure as to how to start off this food blogging thing, but as i flipped through the 2000+ photos i took while in hong kong, i came across these ones of almond cookies in macau.these macanese delectables are one of macau's more famous exports, along with eat jerky, and the best egg tarts i've ever had in the world (though i've never been to portugal so i might be mistaken... humour

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0tag:blogger.com,1999:blog-4992307125333211294.post-11393082410297706572007-11-28T23:42:00.001-05:002011-01-13T11:59:22.885-05:00

so this is the birth of another food blog but not any food blog... it's a food blog by yours truly, chow. stay tuned...

chowwithchowhttp://www.blogger.com/profile/03804212726090774166noreply@blogger.com0