I miss the days when my mom would get that twinkle in her eye and say we’re going out for breakfast, and we’d end up in Cupertino, at either a diner-like Chinese restaurant (A&J) or at Marina Foods, where she’d order hot soy milk (豆漿 dòu jiāng) and “shao bing yóu tiáo” and insist we eat it the way you’re supposed to, one wrapped inside the other. She’d order the sweetened soy milk, as would I, but my dad always got the salty soy milk (the choice of purists).

For me, it’s the mix of textures, the crunchy yóu tiáo with the soft shao bing that makes this breakfast dish an attraction, and one I haven’t had recently. The blog article is a good reminder that it’s time to make another weekend morning trip to Cupertino.

One of Number Two Son’s favorite shows is Man vs Food.  In this show, host Adam Richman goes to various towns and cities and indulges in the local fare.  Toward the end of each show, he engages in a local food challenge where he needs to finish either some huge amount of food, something extremely spicy, or some combination of both in order to win a prize or recognition.  Richman is a fairly big guy, and while he says that he is not a competitive eater, more often than not he wins the challenge.  Despite his size, bulk is not necessary to win eating contests.  Take for instance, Juliet Lee. This 5 foot tall slightly over 100 pound mother and beauty salon owner is also ranked #11 in the world of competitive eating (believe it or not, there are rankings for competitive eaters).   She has eaten 34 hot dogs within minutes!

She is not the only Asian big eater with a small stature.  We have written about 128 pound Takeru Kobayashi, long time champion of the Nathan’s July 4th Hot Dog challenge (53 hot dogs in 12 minutes), and formerly #1 ranked eater.  He is not a huge guy.  Neither is 100 pound Sonya “Black Widow” Thomas, ranked #6 in the world and eater of 41 hot dogs within 10 minutes.  How can these small Asians eat so much?  According to the International Federation of Competitive Eating (yes, folks, there really is such an organization), smaller Asian “gurgitators” (their name for eating competitors) often do better than huge guys because they don’t have a belt of fat around their waists that restricts  stomach expansion.

I look at these Asian “gurgitators” with a mix of pride, disgust, and envy.   Pride, from the idea that these skinny Asians break stereotypes of big eaters.  Disgust, from just thinking about how much they eat.  Envy, from the fact that these three are still so skinny after eating so much food!  I can gain a pound by just looking at a cheesecake.

So imagine my surprise when I learned this week that Kentucky Fried Chicken (KFC) is selling Kentucky Grilled Chicken (KGC) that’s made with beef. While 8Asians has already complained about racial stereotyping in KGC commercials, this brings KFC down to a whole new level. Many unsuspecting Asians for whom eating beef is against their religion and beliefs, probably won’t realize they’re eating beef when they eat KFC’s new offering of chicken. My mother, when she was alive occasionally ate at KFC, and would be likely a victim of eating beef if she had the chance to try KGC.

For those that are concerned, KFC lists the ingredients of their products on their website. It turns out, KGC isn’t the only product with beef. The chicken pot pie also contains beef. So if you’re not eating beef, you may want to stay away from these chicken offerings at Kentucky Fried Chicken.

The other night, I saw for the first time ever a commercial for Panda Express. You’ve probably seen a Panda Express before at your local mall food court; if I’m hungry and at the mall and in the mood for fast greasy Chinese food, Panda Express is there to serve its purpose. So I was kind of shocked to see a commercial for the restaurant — I mean, I wouldn’t go out of my way to eat there. But what got me were the two UGLY talking pandas, Eddie and Tom-Tom, with a “gong” at the end of the commercial as the tag line “Experience Pandamonium” is shown along with the Panda Express logo.

Since the Panda Express is the name of the restaurant, it’s not a huge surprise that the restaurant uses talking pandas to pitch itself. But there’s also been another commercial that has been bothering me that’s been airing for a while — Wanchai Ferry’s “restaurant quality Chinese in your grocer’s freezer” commercial pitching their orange chicken – with, you guessed it, another UGLY talking panda.

What’s with the ugly talking pandas pitching Chinese food? I wonder how much money it would cost to make a decent looking panda suit or something in CGI? Enough of the ugly talking pandas! Jennifer 8. Lee, do something!

The cookbook is discussed in a recent blog on BookDragon. It’s revealed that, Ms. Tanumihardja “interviewed, cooked with, and connected with grandmothers, mothers, aunties” who shared recipes with origins in China, Japan, Korea, India, Pakistan, Nepal, Indonesia, Malaysia, Singapore, Laos, Cambodia, Vietnam, and Thailand. “Regardless of where in Asia they come from,” writes Tanumihardja in the book’s introduction, herself of Chinese/Indonesian descent by way of Singapore then Seattle, “these recipes represent a universal theme – they tell the story of our immigrant past.”

For immigrants to the U.S., these traditional foods inevitably have become our comfort foods as we grow older. But how many of us actually know how to prepare many of the foods we are happiest to be eating? “Just when did the restaurant become the keeper of our Asian food heritage?” Tanumihardja questions in her cookbook. “Whatever the reason, modern times are making Asian home cooking a lost art … and many of the new generation of Asian Americans are now ignorant of these skills.” I’m certainly in this category and rely heavily on the restaurants in the Chinese community here in the San Francisco Bay Area to fill my cravings for traditional home cooked Chinese food.

So if you’re looking to find new inspiration to learn how to make your favorite Asian dish, or looking for a present for someone you know would appreciate a cookbook full of culture, stories and tradition, here’s a gift you can give just in time for the holidays.

Go go bento box go!

[Via Serious Eats]

Health officials are standing their ground saying this is a matter of public safety and that “ethnic foods are not treated differently than other foods.” Newsflash health officials — Not all foods are created equal! If it’s customary for rice noodles to be stored at room temperature — and they have been for thousands of years — then storing them in the fridge doesn’t suddenly make them safer to eat! In fact, putting rice noodles in the fridge can ruin them! Asians noodles are not like other pastas. Leave our noodles alone!

Ever since Debbie Lee made a, uhm, less than stellar attempt at becoming The Next Food Network Star, there’s been a noticeable lack of Asian Americans from the South talking about food.

Enter Natalie and Margaret Keng, a mother and daughter team from Smyrna, Georgia who describe themselves as two Chinese Southern Belles that instruct a course on Asian Fusion History at nearby Emory University in Atlanta. Here you can watch them go into a supermarket and explain oriental snacks, like Haw Flakes and the oh-so-mysterious Pineapple Cake.

Okay, so I jest a little bit. While the “Ni hao, y’all” at the end of the video made me bury my face in my hands a little bit, you gotta realize this video wasn’t made for us — I can only assume the video and class is made for a roomful of Scarlet O’Haras, middle-aged women that would faint at the sight of chicken feet not on a plantation served on a dinner plate. And personally, this Yankee is intrigued by the thought of Fried Rice-a-Roni or five-space rutabaga. I’ll try anything once, y’all.

(Hat tip: Stan, who is my favorite Chinese Southern Belle. Total in-joke, sorry.)