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Experiments from a Tiny Kitchen in Shanghai(by Kate)
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Experiments from a Tiny Kitchen in Shanghai | chinesekitchen.wordpress.com Reviews
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Ice Cream Sundae Cupcakes | Experiments from a Tiny Kitchen in Shanghai
https://chinesekitchen.wordpress.com/2010/07/14/ice-cream-sundae-cupcakes
Experiments from a Tiny Kitchen in Shanghai. July 14, 2010. Ice Cream Sundae Cupcakes. Posted by Kate under What's for Dinner. This phenomenon might exist in other expat communities, but here I find it especially pronounced. Being able to live here becomes a source of price. And you know what? In a lot of ways I’m proud that I’ve been able to learn Chinese, find and hold good jobs, and make this place a home. And I don’t think there’s anything wrong with living here to prove to yourself that you can.
Savory Watermelon Salad | Experiments from a Tiny Kitchen in Shanghai
https://chinesekitchen.wordpress.com/2010/08/06/savory-watermelon-salad
Experiments from a Tiny Kitchen in Shanghai. August 6, 2010. Posted by Kate under What's for Dinner. When I first moved out to China, I soon discovered that practically every Chinese banquet meal ends with a huge plate of watermelon. Scared that what they’ve served you is bullfrog? It’s okay. Wait it out until dessert and then gorge yourself on watermelon. Don’t know if that dish is vegetarian or not? Ha, who are we kidding, this is China, so it’s not. Save it for the watermelon. My grandfather taught me...
Black Bean and Banana Empanadas | Experiments from a Tiny Kitchen in Shanghai
https://chinesekitchen.wordpress.com/2010/07/19/black-bean-and-banana-empanadas
Experiments from a Tiny Kitchen in Shanghai. July 19, 2010. Black Bean and Banana Empanadas. Posted by Kate under What's for Dinner. Getting dinner on the table when you’re working seems like a feat to me. To all of you that have it down… how? But I think about real dinners that made it to the table as I was growing up. There was always a main and two sides, usually vegetables, one maybe a starch. How does that happen? A side note: sorry about the single photo. Believe it or not, this is the best of ...
Sweet Beginning Vanilla | Experiments from a Tiny Kitchen in Shanghai
https://chinesekitchen.wordpress.com/sweet-beginning-vanilla
Experiments from a Tiny Kitchen in Shanghai. Vanilla has gotten an bad wrap. It has unjustly come to mean plain and uncreative. But done right, vanilla can be dark, and rich, with deep and sophisticated flavors. In the past it was not only thought of as an aphrodisiac, but because it was so rare and precious, was reserved only for royalty. Vanilla is the outstanding contribution of the Western Hemisphere to the spices of the world. Frederic Rosengarten, Jr.,. The Book of Spices. In the Shanghai area?
Experiments from a Tiny Kitchen in Shanghai | Page 2
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Experiments from a Tiny Kitchen in Shanghai. July 4, 2010. Posted by Kate under What's for Dinner. Happy Independence Day everyone! We assume that we’re able to say what we want, when we want, as long as we are not causing immediate harm to another human being. But remember the parents of Amanda Knox who went to Italy for their daughter’s trial? An aside: I just tried to Google “Falun Gong” so I could give you more information, and the results page has been blocked by the Chinese government&#...1/2 teasp...
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Experiments from a Tiny Kitchen in Shanghai
Experiments from a Tiny Kitchen in Shanghai. August 14, 2010. Posted by Kate under What's for Dinner. But by far my absolute favorites are ones we get on the street here. They’re the authentic version of what Chinese restaurants in the States call pot-stickers. As in, you know… they stick to the pot. They’re browned on the bottom as opposed to just being steamed, which is the more often seen way to prepare dumplings. That would be like being poor. 1 leek, sliced. 1 tablespoon minced ginger. 1 Toss all th...
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