Sister Stories: Seedless Watermelon Theory

Posted by Chinese Southern Belle, June 13th, 2010 | No Comments

My sister, Pearl, home-schooled all four of her kids  as she took a break from her being an attorney, editor and writer.  She shared an amusing and enlightening story about her son and melon moments.


Pearl’s Seedless Watermelon Theory: How to Deal With the Inconvenience of Raising Children in a World of Convenience


Watching my son spit out bites of watermelon while seeds remained in his mouth made me realize I had made a costly error in judgment.  I should have bought the watermelon labeled, “Crammed Full of Seeds” instead of the seedless one.


But alas, now, many seedless melon years later have me looking at a pile of sweet melon on the ground and a very unhappy and frustrated son with a mouthful of seeds standing in front of me.  Who the heck doesn’t know how to spit out seeds?   And, why does he look like he’s about to cry?  No one cries over watermelon!


Randomly speaking, seedless fruit causes the same problems as, say, trophies-for-all, no “F” report cards, fileted headless boneless fish, air conditioning, endless hot water, and  bug-less indoor playgrounds.  They all make my job as a mother just that much harder.


One goal I have is for my children to go to the outside world and experience it as a vastly easier, more convenient, more fascinating, more just, more delicious, more appreciative, immensely fairer, and a far gentler place to live in than their home, and not vice versa.


In other words, start off in the back of the room — the very, very back… not the front.


Make your kids eat what you cook, do their share of chores, reconcile fights they didn’t start, drink room temp tap water, share when there’s not enough, offer first to others, don’t take last piece, thank others often, don’t whine, forgive others but do the time for the crime if you’re wrong, do more not less, don’t compare what you have, apologize for unintended hurts, re-use towels, air dry hands, eat leftovers, wear clothes more than once, don’t use disposables at home, don’t ask for gifts, grant favors often but only ask for one in an emergency, expect no credit for good deeds, but accept blame for  bad ones, and know with absolute certainty  that others will sometimes forget your birthday.


Remember, the seedless watermelon is what you want to end up with, not with what you start.  Otherwise, you might end up with a mouthful of seeds, a cry face on, and looking at all the goodness on the ground that you just spit out.


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Vote for Natalie on Oprah.com!

Posted by Chinese Southern Belle, June 12th, 2010 | No Comments


Ni Hao, Y’all!


Oprah is doing a nationwide search and the winner may get their own TV show! Please view/vote for me before June 30!! My audition video (had to put together fast) is under the “Cooking” category.


VIEW and VOTE for my video  HERE !


Help me spread the word to your friends, email networks, post on Facebook and Twitter!


Thanks and wish me luck!




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Stir Fry Questions

Posted by Chinese Southern Belle, June 9th, 2010 | No Comments

Ni Hao, Y’all!


Got an email with questions from a cooking class student:


1) What sauce did you use in your stir-fry demo?


In addition to the 3 G’s, I used a Vegetable Mushroom Sauce (alternative for oyster sauce). Wei Chuan and Lee Kum Kee are commonly found brands. I also added a few drops of Asian-style dark roasted sesame oil. It is very fragrant and adds a “Mandarin twist” instantly (also great in salads).


2) What type of tofu did you use? It was brown-colored.


A popular tofu option is the brown-colored  “baked tofu” a.k.a. savory, 5-spice, smoked tofu sold in the refrigerated section. It is one of our “tofu converters” i.e.  folks who don’t like the plain block of fresh tofu often like this because of the firmer texture and flavor. You can freeze it, too. It will change texture a little so you may opt to crumble in veggie burgers instead. It is the signature ingredient in my mom’s favorite childhood dish with garlic chives, Chinese sausage (optional) and red peppers.

Keep the questions, comments and letters coming!

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Join us: Hands-On Asian Dumplings Class, this Thur. June 10! Springrolls, Tues. June 15!

Posted by Chinese Southern Belle, June 8th, 2010 | No Comments




Join us this Thursday, June 10, for a Hands-On Asian Dumplings cooking class and Homemade Springrolls, Tues. June 15!


CSB friends rate: $15 (includes class, dinner, shopping gift card). Treat yourself or come with a friends–you’ll have fun eating, learning and shopping with Chinese Southern Belle!


7-9pm, 5600 Buford Highway Farmers Market (just north/outside I-285)


Contact Bill at 678-873-7447 or email bill.bhfm@gmail.com  to register now!

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Snack Attack Snacks

Posted by Chinese Southern Belle, June 6th, 2010 | No Comments

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  • Tangy craving:   Dried green mango strips
  • Salty craving:  Japanese seaweed crackers
  • A little kick:  Wasabi peas
  • Sweet:  Hi-chew taffy (mango or melon) or black sesame brittle
  • Feeling munchy:  Laver soda crackers (Korean and Japanese)
  • Sour-Sucking-Mouthwatering: Preserved plums!  (Pavlov’s right, my mouth waters every time I think of them)
  • On-the-go or in the car:  Hot oatmeal mixed with Black Sesame Powder, honey and soy milk in my thermal mug
  • Suddenly I’m starving:  Multi-grain, high-protein cereal biscuits (Taiwan) with a glass of water
  • Feeling anti-social:  Cuttlefish jerky
  • New favorite:  Sliced almonds with dried, seasoned minnows (sold at Tomato Japanese grocery)
  • New import: Green tea smoked tofu packs (Taiwan)


Many of these can be found either at Tomato (mini-Japanese grocery at Windy Hill/Smyrna or one of the Asian groceries (Buford Highway Farmers Market, H-Mart, Assi, 99 Ranch, Dingho, Hong Kong Supermarket)

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Bones, Heads, Pits and Skin

Posted by Chinese Southern Belle, May 31st, 2010 | No Comments
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Remains of whole pike fish

 


In my family, we love bones, heads, pits and skin—in our food, that is. We grew up and as kids, were officially and non-voluntarily trained to eat “whole foods” early on – whole fish, whole shrimp with head and skin, whole watermelon seeds.


Don’t get me wrong—I don’t eat all animal parts or all animals and still get queasy seeing some “parts.”  I don’t consider myself very tongue-skilled compared to my Chinese elders who are especially adept at quickly and cleanly extracting the meat from the encasing without a mess.  And I enjoy plenty of dishes where my taste buds, rather than my tongue, are getting a workout.


I concede that it’s much easier to hold a conversation or pay attention when you’re not spitting out bits and pieces of indigestible food particles out of your mouth or having to keep your oratory sensors on alert to catch potentially deadly, but usually, simply uncomfortable fish bones before swallowing. What appears normal at the dinner table with Chinese folks can be an unpalatable (or even an impolite) scene with unaccustomed guests!


There were other peculiar food preferences. We always had dark meat, preferred the smaller female crabs at the market and fought over who got to suck the mango pit. I don’t remember ever eating boneless chicken. I remember other fishermen giving us their less desirable fish (“too bony”) and my parents being excited about the bonus. Cultural, health and economic factors seemed to explain some of the differences.


Historically in China, eating meat was a luxury and being selective or wasteful about certain animal parts was unthinkable. Bone soups and stews were considered healthier and more nutritious, not to mention richer in flavor. Enjoying whole cooked fish was a gourmet dish, a symbol of good luck and prosperity and the fish head was reserved for the guest of honor!

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#SSE10-In Heaven: 2010 Snack & Candy Expo, Chicago

Posted by Chinese Southern Belle, May 24th, 2010 | No Comments

Snack-a-holic Chinese Southern Belles, Chicago Sweets & Snacks Expo


Just landed in Chicago and took the train and bus to the 2010 Sweets & Snacks Expo, a snack-a-holics dream come true! My mom already turned into a kid and started gobbling up welcome treats which included a 15-lb bag of taffies, chocolates, gummies, chewies and crunchies. Who says you can’t love sushi and swedish fish at the same time?! Of course, my weakness is chocolate…twist my arm, I’ll try a sample here…and there…and there…

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Urban Tofu Legend: Tofu Does Not Mean Vegetarian

Posted by csbadmin, May 23rd, 2010 | No Comments

There appears to be a misperception that tofu implies vegetarianism. An example of this surfaced in a negative form, unfortunately, during a cooking class that my mother and I were teaching. One participant assumed that a class on tofu would be vegetarian and complained because our last two dishes (out of eight offerings) had meat.


Tofu (or beancurd) in its myriad forms has been a significant staple in Asian diets, from China to Indonesia, since the 10th century. It wasn’t until World War II that the West expressed interest in the soy bean. Ironically, it was meat producers who first started using it as a “meat extender” in sausages. For most Westerners, soy sauce was the earliest introduction to a soy product. To suit Western tastes, processed forms of soy products and bean curd that tempered the “beany” flavor or altered the texture have become popular. Personally, although I eat an occasional veggie burger, I much prefer the original Asian-style products, like fresh soy milk, tempeh and naturally-fermented tofu.


Historically, except in Buddhist circles, the limited consumption of meat and the dominant role of tofu as a high-protein staple among Asian common people were due more to geography and poverty. It was not a dietary choice couched in a social, political or environmental activist context, as “vegetarianism” is often expressed here.


We could  have had a fascinating discussion about tofu (and vegetarianism) across different cultures but unfortunately, she was agitated and it became clear that the issue was more about her agenda, than grief about the beef!  Fortunately, several other students, including other vegetarians, loved our delicious, diverse menu.


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My "Weeknight Veggie Sushi" with fried tofu

 

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“Happy Long Life Noodle Day!”

Posted by Chinese Southern Belle, May 23rd, 2010 | No Comments

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Noodles are traditionally served on birthdays because they symbolize long life (chang shou). So don’t break your noodles when you boil them! My favorite is my mom’s Chinese Chili Spaghetti (featured at the Dunwoody Chili Cookoff).


In celebration of long life noodle birthdays,  here are my favorite noodle highlights:


  • Fresh ramen noodle soup at Umaido Japanese noodle shop (Korean-owned) in Suwanee and Yakitori Grill in Smyrna (great photos and helpful review by FoodieBuddha)
  • Noodle fun with the kids at my Chinese Hotpot party with friends and going overboard with 5 different kinds of noodles.  Everyone was so full, they couldn’t finish the noodles, served as part the hotpot closing ceremony.
  • Eating at a new Korean noodle house in Duluth with a non-English-speaking server and haplessly trying to figure out which noodles were cold, hot, dry or wet (soupy), with meat or no meat.  I learned that Korean “buckwheat noodles” are not the same as soba/Japanese buckwheat noodles. Meanwhile, I see my dad “washing” his kimchi in a glass of water to take off the hot chili edge. I laugh at him, but then adopt the practice myself.  The food was good!
  • The Oodles of Noodles overview of our Asian Market Tours– 3 whole aisles of noodles!
  • Watching the Noodle Master make homemade noodles by hand–no pasta machine –at Man Chun Hong (thanks to Atlanta Ethnic Foods Examiner) in Seoul Plaza on Buford Highway. Even as I’m watching him, it still amazes me how the lump of dough is transformed into long, skinny threads of noodles, in a matter of seconds!
  • Seeing a three year-old baby slurp up our Chinese Chili Spaghetti and clamoring for more and more. The kid had good taste (or was starving), perhaps both!
  • Serving noodles made from tofu at our Cook’s Warehouse class, a first for everyone!
  • Learning that a 4,000 year-old bowl of noodles (millet) was discovered in northwestern China in 2006


Celebrate your birthdays (or any day) with noodles and slurp and twirl your way to long life!






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Purple Rice Eater: Healthy Fried Rice Tips!

Posted by Chinese Southern Belle, May 20th, 2010 | No Comments


No, not burnt or wild rice, but "purple" black fried rice! Yum


 


I was hungry and needed to use up veggies and leftover rice: Fast Fried Rice!  I usually make it with brown rice or purple (black) rice. If I eat white rice, I sprinkle in toasted wheat germ!


Here are a few Fried Rice Tips (that I shared with a customer at Goodness Grocery, a great new natural, organic food store in Smyrna, finally! It’s in the same shopping center as L’Thai West – Organic Thai Cuisine, another gem.)


  • Use leftover, not fresh rice (too sticky/wet)
  • Use nonstick, ceramic or seasoned cast iron wok or skillet
  • Try Sushi Fried Rice for a change
  • Add scrambled, seasoned egg (garlic powder, salt, pepper) and scallions for classic Chinese dish
  • Don’t need a lot of oil, especially in non-stick or seasoned cast iron skillet
  • Add toasted wheat germ and diced veggies to make white rice healthier
  • Add salt, not soy sauce. Chinese folks eat white fried rice, not Americanized brown-colored fried rice
  • For tasty twists, try adding:


–touch of sesame oil

–touch of fish sauce, Thai chili paste or curry paste/powder

–nuts—peanuts, cashews

–basil leaves

–shredded coconut (Indonesian)

–brown, black or red rice!

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