We recently spotlighted a special application for Baking Soda (BS), as a kitchen cleaning ‘solution’. Today, a selection of edible Baking Soda apps, some of which, at least, will pro-bably be new to you. And some that qualify as ‘Chef’s Secrets’!Read More →
We spotlighted Hoisin Sauce earlier in the week… And it is now our pleasure to bring you one of the easiest recipes you can undertake to demonstrate just what Hoisin can do for a simple piece of meat. Behold the Sticky Soy Steak Skewer!Read More →
Travellers apparently tell their friends on returning from Japan, yet fail to mention it in travel guides or blogs… But one thing every Westerner notes is how ‘clean’ Japanese cities are! And they don’t even have trash barrels on the sidewalks…Read More →
Today we’re spotlighting an underappreciated Asian condiment: Hoisin Sauce. I can’t speak for everyone. But this ancient, sweet version of classic soy sauce has everything I want in an Asian condiment, cooking sauce or dip. Where’s it been hiding?Read More →
Some of you will have heard about Matcha – the Japanese ‘Green Tea’ that’s been a staple there for centuries. Conventional and tradi-tional physicians agree it’s good for you. So it’s probably time we filled in the Western knowledge gap about Matcha!Read More →
‘Tea’ is understood to be both a meal and a beverage among most Westerners. Some – notably of British extraction – consider it indispensable, both functionally and socially. Thus, Tea enjoys a unique place in our kit-chens – and the history of the world…Read More →
We always enjoy sharing with you any spicy bits of gossip that leak out about the food foibles and peckish preferences of the British Royal Family. It’s been a while, but we now hear both King Charles and the Prince of Wales are curry lovers!Read More →
There are certain lucky foods one must partake of at least once (in truth, as many times as possible) during the 16 days of the annual Asian New Year’s festival. I’ve com-piled a list to simplify your dutiful and duly diligent observance…Read More →