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Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts

Thursday, June 15, 2017

I'd Like to Order Kung Pao Chicken Smothered with Melted Cheese! (Yuk!)

A few years back, I was having a spirited discussion with co-workers at one of my temp jobs and the discussion turned to food preferences. Mexican versus Chinese.

I said: “I love Chinese food!”

My co-worker's response was:
“No way! Chinese food doesn't have near enough cheese for me!!”

I laughed and thought to myself: 'Yep! She's right about that!'

But why? ⍰
Why is there hardly any cheese in Chinese cuisine?

Did some research. Here is the quick answer, according to Corinne Trang, affectionately referred to by her many admirers as the “Asian Julia Child”. She says: “In Asian food culture, you have thousands, countless amounts of herbs and spices that we use at any given time. So few of these spices go well with cheese.”

Nevertheless, there is a food trend going in the “fusion” direction and chefs are experimenting with incorporating cheese into Asian recipes.

I seriously doubt that you can order a plate of kung pao chicken smothered with melted cheese.  I didn't say the chefs had taken leave of their senses.  😋

But what do you think of this "adaptation"?

Do you like your Chinese food with or without cheese?

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Quote Source:
Kuo, Stephanie. "The Real Reason There's No Cheese In Asian Cuisine." CheeseRank : Your Go To Guide for All Things Cheese. N.p., 28 July 2014. Web. 15 June 2017.



Cheese in Chinese Cuisine

How many authentic (ie., not fusion) Chinese dishes use, or incorporate, cheese? When I say cheese, I mean actual cheese -- either from a cow, goat or whatnot. What I don't mean is "Chinese cheese" or fermented, preserved tofu. The only Chinese dish I can think of that has cheese is Yunnan Goat Cheese, served sprinkled with sugar and pepper.

It Turns Out, There is Such a Thing as Chinese Cheese

The Blog: Cookbook author and teacher Diana Kuan writes about traditional and modern takes on Asian home cooking on her blog, Appetite for China. She has also recently launched an online shop called Plate and Pencil, with cute gifts like a "Dumplings Around the World" tote bag.

Discovering Cheese in One of the Most Unsuspecting Places

It's nearly impossible for any Westerners to remember the first time they tried cheese. From pizza to pasta to hunks eaten on their own, cheese's ubiquity in our diets means that we've been enjoying it since before we could eat most other solid foods. For Liu Yang, a cheesemaker in Beijing, the o...

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Tuesday, November 1, 2016

Improve Boxed Mac-n-Cheese. Is that possible?

Anybody who loves their macaroni and cheese would rather be thrown into a cage with starving lions than eat that boxed mac-n-cheese!! UUUGGG!!! YUK!!!


OK. Being tossed into a cage with starving lions is a bit of an exaggeration. But how many of you have ever had a choice between making your own macaroni and cheese or using the mac-n-cheese in a box and said: “Oh yes! Gimme that box stuff! I love it!”



Macaroni and cheese
© Photographer: Phloenphoto | Agency: Dreamstime.com




Saw this headline (below) about “hacking your mac”.


Well since it was in the food and drink section, figured it wasn't about a Mac computer, so it had to be about macaroni!  13 ways to make boxed macaroni and cheese taste even better? Well!  Everybody has their own tastes, don't they?  In my humble opinion, speaking as a non-chef or non-official food person in any way, a newbie learning to cook might want to test these ways using the box.  If the end results pass muster, they can adapt some of these ideas and add a twist to a real tried and true homemade recipe.


My tried and true homemade recipe?


Prepare 1 lb of elbow macaroni, cooked according to package directions


Pour drained macaroni into a casserole dish. While the pasta is still hot, mix in the following ingredients in this order.

  • 1 lb of shredded extra sharp cheddar cheese
  • 1 stick of butter
  • 2 large eggs
  • 1 can of evaporated milk


Once all ingredients are thoroughly combined, sprinkle more shredded cheddar cheese on top. (As much as you want.)


Bake in a preheated oven to 350 degrees F., for about 30 minutes.


This is how my late mother taught me and was really surprised when watching TV chef Paula Deen's cooking show one day and noticed that she prepared hers the same way. (I varied my mom's recipe a little by adding in chopped onions and bell peppers.)




Other Mac-n-Cheese Variations





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