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On the very first episode of Edible Brooklyn Radio, Rachel Wharton & Brian Halweil talk about the tradition of Jews eating Chinese Food on Christmas.
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Edible Brooklyn Radio Introduction: Jews, Chinese Food & Christmas (15:00)
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Rachel Wharton, Edible Brooklyn Radio, Fairway Market, Jews, Chinese food, Christmas, Brian Halweil, Edible Manhattan, Edible Brooklyn, Time Out Magazine, Village Voice, Rachel Blackwell, why is there such a long relationship between Jews and Chinese food on Christmas?, it makes Jews feel cosmopolitan, they can pretend it was kosher, because Chinese cuisine rarely has dairy, moo shu pork, Chinese food restaurants are open on Christmas, Buddhism, there is no indication of Christmas in the restaurants, Orthodox Jews sometimes eat pork, kosher cooking, Judaism is filled with exemptions, New York Jews, Peking duck, The Christmas Story, nobody can escape from Christmas, Christmas is a joke holiday, Pagan traditions, Chinatown, intensifying commercialism, Lazy Susan, smoked fish, Lox, Sable, Herring,Holiday Traditions: Cooking At Home or Eating Out (18:00)
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Fairway Market, cooking at home, eating out, Brazilian food, coquito, coqui, restaurant holiday menus, tradition, Thanksgiving at Tavern On The Green, farmers markets, the age of foodism, new food experiences, people want every event to be centered on food, the idea of sitting at home seem inferior, pork belly, elaborate presentation, the process of cooking becomes the backbone of the holiday, lamb shank, boiled eggs, outsourcing holiday meals, Pork For Passover, lefover matza balls boiled in bacon fat, Chinese food, Cantonese food, southern Chinese food, Dong Bai, Szechuan, James Joyce, Chinatown remains an exotic destination, culture shock, Peking Duck House, Pings, East Harbor, Sunset Park, Bay Ridge, Hong Kong Cantonese style restaurants,To comment on this episode click here. There are currently Comments
First Aired - 03/05/2012 01:00PM
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This week on Let's Eat In, Cathy Erway sits down with Danny Bowien of Mission Chinese Food to talk about the history of Mission Street Food, different styles of Chinese food, and the new Mission Chinese location in the Lower East Side. Tune in to hear about Mission's involvement charitable organizations, learning to cook Chinese food, growing up and eating in Oklahoma City, and the differences between New York and San Francisco cuisine. Listen in to hear Danny's ultimate date meal. This episode was sponsored by Hearst Ranch.
"When we started Mission Chinese, I had never been to China, I had never cooked Chinese food. [Chinese food] is so awesome because there's so many types of Chinese food, and they did a lot of things first. A lot can be traced back to Chinese cooking."
"Growing up, we weren't the most well-off family, so we always ate at home. My mom cooked breakfast, lunch, and dinner. I just so was fascinated and would stay in the kitchen and with my mom. And I think that's what inspired me...cooking and bringing people together."
-- Danny Bowien of Mission Chinese Food
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Mission Street and Mission Chinese (16:00)
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Danny Bowien, Chinese food, recipes, Mission Street Food, taco truck, Commonwealth, Mission Chinese Food, San Francisco, guest chefs, szechuan, Korean, New York City, Lower East Side, food bank, charity, flavor profiles, stir fry, spicy, smokey, bitter melon, numbing, fermented black beans, Cantonese, pork shoulder, pork brain, braised,To comment on this episode click here. There are currently Comments
First Aired - 01/14/2013 01:00PM
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Diana Kuan makes Chinese takeout at home! This week on Let's Eat In, Cathy Erway is chatting with Diana Kuan, author of The Chinese Takeout Cookbook. Listen to this episode to hear why Diana decided to make a collection of American Chinese recipes after living in Beijing. Learn about the differences between different regional cuisines in China, and why fortune cookies are not an easy recipe for the home kitchen. Hear about all of the delicious Chinese desserts included in Diana's book, and find out about Diana's carnivorous date meal. This program has been brought to you by 360 Cookware.
"Chinese black vinegar is great - it's aged, and you can substitute balsamic in a pinch for most of these recipes." [27:20] -- Diana Kuan on Let's Eat In
"Chinese black vinegar is great - it's aged, and you can substitute balsamic in a pinch for most of these recipes." [27:20] -- Diana Kuan on Let's Eat In
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Takeout at Home (17:13)
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Chinese takeout, cookbook, American Chinese food, Fortune Cookie Chronicles, immigrants, General Tso's Chicken, Diana Kuan, greasy, salty, fried, oil, stir fry, The Chinese Takeout Cookbook, sesame chicken, ICE, Appetite for China, Beijing, wontons, Cantonese, Szechuan, cabbage, innovation, leftovers, chop suey,MSG & Lard (12:47)
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fortune cookie, almond cookies, lard, MSG, shittake, Taiwan, Buddha's Delight, floral, cold sesame noodles, spaghetti, romantic, date meal, red wine, steak, beer, dumplings, dipping sauce, black vinegar, Sriracha, Sichuan pepper corn,To comment on this episode click here. There are currently Comments
