DIETS CAN KILL YOU!
I have never been an advocate of diets, but I have nothing to gain by saying what I say. There's no incentive of to be a diet advocate because I I'm not going to make money. BUT for those that are money hungry and profit motivated, then allow your imagination to develop some kind of food regiment and make false claims that you'll lose a certain amount of pounds within a certain amount of days. Now I'm not a Dietician and as a matter of fct my sister is but she's pretty busy to get her feedback. I am an advocate of making money but when you offer a diet that will guarantee tht you lose 10 pounds in 30 days sure they have to develop a diet meal that will achieve that result. And, yes, you'll look fabulous, your friends are so happy and congratulatory. Your feeling high, so high that you go out and get a new wardrobe. Your now a diet advocate.. What is a diet advocate, well you tell all your friends about it and your convinced it works. Your friends have no reason to doubt you and thy follow suit. Then the vicious pattern starts again. Great results and at what cost? Well, some plans want you to purchase their pre-packaged meals, that will cost you a buck or two. Or some plans want you to prepare the meal yourself. Well, when you get the results you got, hey what's learning how to cook their way, and some diets want you to buy certain types of food that might be a little pricey. Well, the bottom line is your paying a lot of money and you may say why not, "it cost money to get it done." BUT who really wins? or shall I say who really profits? The so called inventor publishing his diet books, that's always a money maker. Going on a lecture circuit promoting this new concept.
Here's their view of getting people to use their diet. The customer wants an easy, simple way of losing weight losing the maximum weight in a short period of time without exercising.
That's the perfect combo mixture for success. BUT what they don't say is they the inventor hasn't done any in depth studies for any long period of time. Go figure.. Now I don't want to burst anybody's bubble but the reality is there's no easy way to lose weight.
Well, here are some factors that are contributing to us gaining weight:
-OUR LIFE STYLE
Wee have sendantary life style. We hop in the car to commute to work, we sit at our desks for 8 to 10 hours a day, sit back in our car to go home and get home, by fast food and become a couch potato.
Microwave our food in the beginning of the microwave oven. Technology was used to provide the right amount of radiation to cook or warm our foods. Grub Hub has been included in our meals. Just pick up our smartphone and dial. It's that easy.
-THE QUICK FIX
Always busy, always something happening taking kids here and there, being stuck in traffic, no time but if our kids are our future, shouldn't they know or learn to eat healthy. Do we have the time? We should, but its easy to get nuggets and use high fructose dipping sauces. We can make the time for our kids.
So demanding, job security? overtime, mental and physical exhaustion, always worried. Is this an environment that's good for mental health? But did you ever figure that cooking can help you decompress?
-fast food and family style restaurants. We're stressed all the time and we need to munch on snacks, have a drink, smoke a cigarette! All the bad stuff
These establishments, however antiquated they are today was a convenient way to eat out with the family or a quick meal that's both delicious and fulfilling. The microwave was an essential component of these places along with cheese. The quality was terrible but after they applied tons of cheese and salt and sugar, it was palatable to consume. These places had the highest caloric content for each dish served. It finally has caught up with them after all these years. The new generation wants better nd they're not getting it from fast food and family style restaurants. a renaissance is occurring and they are not adapting to it very well.
The food manufacturers know that vision is very appealing with food, so if they can package food with very alluring pictures of the dish, then the public will buy. Whether the sodium or sugar content is so high, theye know that as long as it taste good, they'll tend to buy again. That is their hope and they are right 905 of the time. It's easy, a meal in the frozen food section all processed nd ready to go. They took the idea of TV dinners and brought it to the new millennium. For me as a kid growing up, I loved dinners, it was easy to prepare, so mom loved it and it was so delicious, you got the main entrée, a side and dessert.
Profit!, Profit! Profit!. The cheaper the grad the more profit the companies make. The more artificial flavors, additive and preservative, the less strain on natural ingredients. Use more corn to develop new ways to enhance flavor. So, if you can't even pronounce the ingredient on the label, I'll be pretty leary.
Their job is to brainwash in believing their brand is the best. Any marketing gimmick they can use to imprint the brand into our mind is their goal. By doing so, we'll always go to their brand. Their lobbyist in Washington and lawyers are there to interpret any regulations that favor them or pressure they leaders that are assigned to committees that will affect their business. Millions of dollars are spent.
Corporations use the following senses to tempt you to buy or visit their establishments; seeing, tasting and smelling.
We are bombarded with their advertisements everywhere we go. Whether its driving down the main highway or smelling burgers being cooked, or seeing the ads on T.V during popular broadcasts. They are everywhere.
Amazingly you can say that we are the test market with new chemical compounds making things taste better, shelf life longer.
If we can accept that sugar will kill us, know that the chemicals that we're unable to pronounce are made or derived by sugar components. When there is an abundance of sugar in the world, why not use totally cheap grades of food that have no taste but cheaper to make and process and apply all the sugar components. The overall bottom line is making a cheaper grade of food and apply a cheaper flavorful sugar derivative. So, for the average American, we go for the cheaper price that taste so good, we'll come back for more.
The diet is the quick fix. but really, its all the above that needs to be changed. The diet, no reports were done on anyone, but consider this, 1 diet applying to everyone? Isn't there something wrong with that? Everyone is different when it comes to our bodies. some mzy have high blood pressure, high sugar, problems with heart disease, hypertension, cholesterol, So, could the diet be doing more harm than good. Losing so much weight in a short period of time. What is that process doing to our bodies, our organs, our temperament, our moods? Who's to say? then when one diet doesn't do what you want, you switch?
Of course you'll see results and you feel proud but whether its continuing to buy their products or stick to foods that are working but getting tired of portion control and eating the same ingredients but cooking it a different way, you slowly fall back to bad habits. I was on Weight Watchers a long time ago, I did my weigh in and when I lost a pound, I treated myself to a pizza or ice cream, but when I gained, I tried so hard to get back on track. It's only human nature to wander about foods that we force ourselves to adjust to just to lose a couple of pounds? But if we understand and appreciate helthy food at a young age, and as parents we take the attention of what we feed our kids, then the cycle of poor eating and obesity can be reduced. Right now its at epidemic levels and rising.
Chef Woo Can believes that eating healthy doesn't mean you have to sacrifice your favorite meals. Just cut down on portions, portion control is key here, moderation, once in a while eating high caloric food and exercising, not strenuous workout sessions just walking around the block and build up a sweat after work. The combination of portion control, eating in moderation and exercising is key here. No soda, very little carbs and include a protein and use fresh vegetables, no pre-packaged foods. You can indulge but work it off by walking around. For every bad food taken in, you'll need to burn those calories with exercise.
You'll feel better mentally and physically. Talk to your doctor for advice.
By Chef Woo Can at www.chefwoocan.com
Chef Woo Can Cooking Technique/No more Measuring!!!!!!
I understand that in these United States, the freedom to make money is an integral part of Capitalism. Our government allows us to make money according to the statutes that are set before us. But following this system of making money, we lose a lot of the traditions that made this country through our immigrant families that came here for a better life. You all witnessed it by going to Grandma's home and she was spending all day in the kitchen making delicious ethnic cuisines. If you were old enough to realize that they didn't have a recipe book in front of them nor did they have recipes on to tiny pieces of paper. For the most part, they combined ingredients based on taste and whether the dish was visually appealing. That art has long disappeared now except for those that looked at cooking as creating a special dish for our warm stomachs. Those that took the time to watch Grandma combine those ingredients while you appreciated that beautiful aroma has now today turned us into robots of helplessness. What do I mean. The mere mention of the word cooking is identified with grub hub, door dash, fast food, prepackaged frozen food. Anything that can be made quick and easy to eat. That's cooking today. The idea of buying raw food and combining ingredients and getting your hands involved is totally foreign. Look at us when we go out to eat, 99% of the time we don't even touch the food, rarely do we pick something up like a hot dog o hamburger, traditions that are part of the experience. We just raise our forks and spoons and shovel the food in. Or microwave the food in plastic containers and eat.
Do we really know what a good cut of beef taste like or the true taste of chicken, pork etc... and shrimp? These foods are so overwhelmed with flavoring agents namely salt and sugar, we only identify the texture of the meat.
As Chef Woo Can, I talk to people all over. I understand their plight. They work hard every day following guidelines, procedures and this is the way it must be done. The last thing someone wants is to follow a recipe. Recipes require accurate measurements to make the perfect dish. Great and when all is said and done, why doesn't it taste the way they say it should. Remember, they don't really tell you how it should taste and the profession picture of the dish doesn't help. It's a masterpiece shot.
No wonder then mention of the word cooking is shown like its a foreign matter. Why should we follow a recipe based on who says so?
Chef Woo Can says, create your dish based on your taste, quantity, and flavor. I'll only point out how things should be cut and manage the tenderness. I will give you the ingredients and all you have to do is add a little at a time until the desired taste is achieved. I guarantee the idea of cooking will come back and just to let you know ,once you achieve this ability, your halfway to loving this idea of preparing a great meal according to your standards.
Chefs from all over the world that publishing a cookbook is a money maker. BUT is the cookbook user friendly and do they believe it will create more interest in cooking. I say no. If you buy a cookbook with all the measurements and fancy professional pictures, the cookbook ends up on the shelf.
It's kind of intimidating to choose a accomplished chef with Michelin awards for their restaurant providing their take on recipes. I would venture a thought that I don't measure up to their standards, would you?
So, knowing this dilemma, I will be creating a cookbook that simple easy and no measurements. and no pictures. It will be made for you.
Chef Woo Can at www.chefwoocan.com
Chinese New Year, January 25, 2020
The Year of the Rat!!!!!!
Are you born in the year of the Rat?
2020 is a year of the Rat, starting from January 25th, 2020 and lasting until February 11th, 2021. It will be a Gold Rat year.
If you were born in 2008, 1996, 1984, 1972, 1960, 1948... you are a Rat.
The Year of the Rat is the first zodiac sign in the Chinese zodiac cycle. According to the Chinese zodiac story, in the competition held by the Jade Emperor to decide the zodiac animals, the quick-witted rat asked the diligent ox to take him on a ride to cross the river and jumped down before the ox crossed the finish line, so the rat won the race and became the first of the zodiac animals.
Lucky things for Rats:
Chinese New Year is the Chinese festival that celebrates the beginning of a new year on the traditional Chinese calendar. The festival is usually referred to as the Spring Festival in mainland China, and is one of several Lunar New Years in Asia. Observances traditionally take place.
Chop Stix Restaurant will be celebrating the Chinese New Year. This year there be a Lion Dance performing at the restaurant. There will be a banquet lunch for all Chef Woo Can viewers and we will disclose the special menu.
Perfect opportunity to introduce your children to the traditions of the Chinese New Year Celebration.
This is a very popular celebration, so don't delay in reserving table. The tables go pretty fast and sharing tables will be possible. Each table will accommodate 10 people.
Cost will follow very soon.
Any questions, feel free to email me. I will get back to you asap.
What is Dim Sum?
You know that without immigrants coming to our beautiful country, we would be pretty boring from a gourmet food standpoint. We have our jobs that take up most of our day and lunch tends to be kinda boring based on the season. Sandwiches, subs, salads and burgers are king. Now with our fast life style, who has time to cook or be creative in the kitchen. It's easier to go to the drive thru, pickup a menu while waiting in those special parking waiting for our take out meals. Carbohydrates rule making us feel full and sugar and salt is king to making everything taste soo good. The days of actually getting our hands involved in cooking is gone. Mixing ingredients to develop a unique flavor is years gone past, EXCEPT DIM SUM. DIM SUM is the ancient art of creating numerous varieties of dumplings and basically creating an art form.
The Chinese have been eating Dim Sum for centuries. The origins of Dim Sum is not exact but there are guesses that it all started in Northern China but slowly evolved by itself in Southern China. Those fortunate to eat Dim Sum were royalty and the rich. In China, eating was an art of tasting various flavors to choose from. Not like gobbling up great food, royalty was very meticulous. Those that made Dim Sum created little art forms and the blending of flavors were so important. It was the best kept secret in China but like everything else, immigrants came to the big cities in American mainly New York and San Francisco where Chinatown's were born. These places were a haven for the Chinese to feel comfortable in a new country. Getting use to American food was definitely foreign to them. Food was the common denominator and Dim Sum was the first things they all loved. During the immigration process, a number of chefs came to America and they used what was available in America. During those lean years in China, the common people were so poor that beef or chicken were rare commodities and reserved for special occasions like weddings. and special holidays like Chinese New Year.
Dim Sum was made fresh as the Chinese love fresh especially when it comes to eating. Remember the idea of refrigeration was foreign to them Every meal was prepared fresh everyday.
Dim Sum was considered the Chinese version of Breakfast and lunch (brunch). The blnce of Dim Sum required a balance of tea. There are certain teas that go well with Dim Sum, like various wines for chicken or beef or for Italian cuisine or Chinese. The 2 favorite are in phonetic is "Bo Lay" cha (Black tea} or "Gook Fa" cha (Chrysathium tea). Why, the flavor compliments Dim Sum and most importantly, tea has the tanic acid from the leaves especially from Bo Lay tea leaves, the Chrysanthenum tea is more from a flavor flavor standpoint.
Every table has a pot of hot tea. So, by drinking hot tea will basically rinse all the grease from the fried foods and basically clear out your system.
Dim Sum for the Chinese in the traditional sense allows individuals to relax, read th paper and eat a Dim Sum or two. But the popularity in the big cities is more of how fast you can enjoy Dim Sum since there are lines waiting for a table.
Then through years of population shifting from the big cities, the younger generation settled in suburbia and more immigrants settled I suburbia, now suburbia become a marketing gem by offering authentic Chinese food, older generation have moved in with their kids as an extended family. Then other ethnic restaurants opened bringing with them more immigrants, then major corporations see the potential job opportunities from technical engineers, statisticians and area had huge concentrations of new immigrants offering a skill needed by corporation spreading economic growth and ethnic diversity of foods.
Even still, the majority of foodies may have heard about various ethnic foods or they did try it while visiting friends or relatives in America or tried it when travelling outside of the USA. To those foodies, help has arrived, Chef Woo Can can now accompany you as host for his Dim Sum Food Tour with your friends and family and make you as comfortable entering a authentic Chinese restaurant with tons of Chinese people and probably not speaking English. BUT remember this, when you see a restaurant with lots of Chinese, you know their eating good food.
By Chef Woo Can at www.chefwoocan.com
#whatisdimsum, #trydimsum, @chefwoocandimsumfoodtour
Sugar Will Kills Us All!!!!!!!
There was a time a long time when natural food tasted real good. Being a baby boomer, steak was natural steak and chicken was natural chicken. I recall that a package of breast consisted of about 8 pieces of breast. Prepackaged foods and T.V dinners were king. Ok, those foods had to to taste good but it was suppose to be a temporary fix for dinner. Ok they made have loaded those dinners with added sugar to make it taste good but remember it was a temporary fix.
Technology and research was focused on how things could taste better being applied to mediocre quality of meats. Mediocre meats have no taste. Ok fructose was introduced and after awhile fructose was in practically every prepackaged foods. It's in everything that we buy to eat. So, as our lifestyle becomes more erratic, when can we actually make a home cooked meal? It's only human nature that after a tough day, we're tired, lazy and ordering take out has become easier and easier. Just pickup our smartphone and dial for take out and they'll deliver to your door in a matter of minutes. We're chilling on the couch tuning into a lounge lizard or couch potato.
The intake of so much carbohydrates gives us all a feeling of being full and maybe a little sleepy. But as well lie down, those carbohydrates slowly convert to sugar and adds weight and increase our blood sugar.
Look around you, stopping for a quick burger? fries, milk shake, apply pie, fried foods, chicken sandwich, pizza etc etc etc...….. Everything has added sugar in it and our lack of activity makes it even worse with the technology of the smartphone and laptop with all those games, our kids are learning it ok to just play video games. What happen to going outside, playing ball, swimming, ice skating, soccer, lacrosse.
One day I decided to swith from McDonald's breakfast. It was a chilly Fall morning and just wanted to warm my tummy with a hot breakfast sandwich. I decided for a Dunkin Donut sandwich. The tick bread with egg and bacon was delicious but what was noticeable was the sweetness of the bread. Sugar!
So, what can we do. Well I've tried to workout at least 3 times a week. I belong to the YMCA, not only do I try to tone my muscles, I do sweat a bit on the equipment and finish it off by taking a swim in the pool. I have a treadmill at home too. But, it takes discipline. So, for those nice days, I try to take a walk outside. watch my intake of carbs and prepare the final meal dinner keeping in mind all that is used to make a good meal. Fresh, veggies and natural meat. The vacuum sealed meats, although convenient, most are mamrinaded and the vacuum seal just helps the marinading process which is made with a good amount of sugar.
So whats the trade off, convenience which leads to greater sugar intake or make an effort to cook with fresh ingredients and spend the time in the kitchen after a tough day at work and know what your putting into your food resulting in a healthy meal?
Today, the meats are of the cheapest quality which translate into no flavor, so to compensate for flavor, sugar is addicted. We all love sugar, we're addicted to sugar. We're so used to sweetness, we don't realize how much we've fallen in love with our sweet tooth.
Here's a test, cook a healthy meal for about 1 month limiting your intake of sugar. Then go out to eat after that, you'll be amazed of how sweet the food is.
MIlennials, you've had an impact with food manufacturers, and they are listening. I've seen changes, all natural ingredients, less fructose products more organic foods available.
Obesity is at epic levels so something is happening and its not good. Type 2 Diabetes is showing up with the kids, its not ok that they are playing video games, it is ok that we join them in activities like swimming, taking walks and just talking, killing 2 birds with 1 stone.
Spend some time cooking meals together, even bribing your kids you'll give them 5 bucks if they learn with you to cook a meal.
We spend time for our kids but we need to spend time for ourselves. Yes, our kids drive us crazy and yes, we hate to see leftovers so we eat it up and yes they get on our nerves driving them here and there. but just take a moment, take 3 deep breaths and say, everything will be all right.
By Chef Woo Can at www.chefwoocan.com
#sugarwill killsus, #sugarisineverythingweeat
We Want More Food Variety Stupid!
Let's think this out. Big business is so wrapped around the numbers that they fail to see changes are happening all around them. Does big business know what going on around them? I think not. Ok, They recognize the Millennial generation from what standpoint? Ok, they can't afford to buy a home, they rather live for today and they order carryout all the time. Is that all they know? If so, they are really stupid!
Let's look at how the family style restaurant and fast food chains came to power. Ok, before we became parents, our parents during the 60's gave birth to all of us or most of us. That's when the fast food franchises sprouted. They sprouted and sprouted all types of fast food, from fried chicken to hamburgers to shakes and fries. But if you remember, we enjoyed these foods on the weekend. Never did we have this during the week. It was a special treat to go to McDonalds on the weekend or on Long Island Wetson's. We drove up to these places and walked to the counter to place our order and we got our order in minutes. Drive in? Where? For the time it was great, a quick bite that was delicious and filling. Then our parents didn't want to rush their food and wanted to relax while we at a good family meal. It was great, going out for family meal whether it be steak, seafood or even a great breakfast. As the baby generation grew up, that was all we knew. Chinese food was delicious and different, then Japanese food but the standard foods like meat loaf, subs, chicken here chicken everywhere and we just kept on tolerating it. We, the baby boom generation was the focus of marketing strategy. Eventually these chains became franchisee, so the parent company can make money. It was more a money machine for the huge conglomerate. The idea of improvising new food ideas never materialized. It was a money machine, what can they do to maximize profits. Hmmm, buy cheap products, no flavor, add flavor enhancers and tenderizers and lots of chemical additives and preservatives to guarantee shelf life. As long as thee was guaranteed revenue, why change? but as the baby boom generation faded out, these same institutions saw revenues dramatically reduced. The solution, close stores. What popped up? hmmm, Ethnic foods from the mother country. Their meals are authentic, tasty food that fun to make yourself in front of you. Customer participation? good idea? different, what an experience!. These places closed on Friday and Saturday night at 11 PM and it was packed with Millennials. The Millennial children then tell their baby boomer parents and they want to try it too!. What gives? As a matter of fact these new places don't offer fried foods for the most part or lots and lots of cheese smothered on food. and if the place required you to wait up to an hour, what does that say? It must be good!!!!! I look across the street and I see Applebee's on Saturday night closed at 9:30 PM>
What's the stigma associated with family style restaurant chains? Microwaved food with lots of cheese cheese and more cheese. After awhile these food chains foods taste the same. All your tasting are the flavoring agents.
So, family style food chains should be phased out and be more innovative by using their existing locations and redefine themselves.. Lease their premises to Caribbean, Hispanic or Asian, authentic fresh, no microwave, natural and fresh! Think of ways to allow the customers to participate in cooking their foods or offer a Tapas style restaurant to reduce waste and increase variety.
The Food Network's show Diners Drive In's by Guy Fieri, shows business that cooks from scratch and the demand is overwhelming. Foodies know great food, you can no longer fool us!
By Chef Woo Can at www.chefwoocan.com
#familyfoodchainsarebecomingextinct, #followthemillennialtastes, #nomoremicrowavedfood, #nomorecheeseforfamilymeals
My Daughter's School Lunch!
Are you kidding?
It's kind of interesting when Politicians say that are children are our future! Well, if you want them to be our future I would say you need to feed them the correct way. Yeah, I know they are in the beginning stages of their education and they haven't been exposed to the business world making connections or generating a corporate salary as an CEO. But by Godness, what we're feeding our kids is simple despicable. The reason I know this is my daughter tells me what she eats at lunch. When its possible Mom tries her best to make a home prepared lunch but at times its easier for her to buy lunch. Ok, we share some of the blame but its been proven that feeding our child a nutritious breakfast can make all the difference in a day. Not the sugary donuts or a granola bar. It's pretty apparent that the vendor providing the schools with food is a multinational corporation with political friends at the federal and state government. Profit dictates the conversation. I can go head to head with those against my argument. Take the politics out of our children's lunches.
What they need is providing each school the decision to make their own decision for school lunches.
Do that for a few months on a nutritious meal and then administer a test and I'll guarantee their results would be better than other schools with the cheap non nutritious food being given.
Yep, Politicians say what we want to hear, great but what's their motive, but when it comes to our children's healthy, politics doesn't have a place.
By Chef Woo Can at www.chefwoocan.com
#keeppoliticsoutofmychildslunch, #chefwoocansaysfeedourchildrenbetter, #schoollunchesareterrible
A funny thing happened while on vacation. While I was walking, I could appreciate the various aromas of street vendors selling their specialty foods. If your a foodie, you can appreciate where I'm coming from. Barbeque flavor, steamed flavors, braised meats flavor and of course bakery flavors.
It's just irresistible. Well, the place was in Malaysia, my wife's family lives there. A buffet of exotic cuisine in a little stall. I was going nuts, so fresh and delicious. Let's just say it was the best deal in town, cheap and full of flavor. I could eat all night. My wife, even though she was raised in Malaysia was very choosey of who she bought things from. She rather eat in a regular restaurant and thinking that the food is cleaner! aaah, I have to disagree with her but let her believe what she wants to. I worked in my Uncle's restaurant in Chinatown, NYC. Need I say more.
but the fascination of street food will give you a culture lesson in eating what everyday people eat, simple, taste good, not elaborate in presentation, if your lucky its served on a banana leaf. So much to chose from, oddles and oddles of food varieties. and the best part, the food is made in front of you. How can you go wrong?
Ok, maybe the Department of Health might have a field day, but just think of it, fresh food and high turnover of food. It's not like the food has been sitting around all day!
Now back in the states, the Department of Health is king, full compliance of every conceivable germ or bacteria statute.
But I feel that if a merchant has a product that is liked by everyone and there is high turnover of ingredients and always selling from dusk to dawn, I may have an argument. The bacteria doesn't come from the retail side, but mainly from the manufacturer, distributor.
Going to a restaurant these days is the same ole menu, with the same ole specials, overcooked with tons of cheese and microwaved. Getting tired of it.
That's why when there is a restaurant, that doesn't fall into any of the categories I mentioned, I rave about them.
We need more authentic Latin food, Caribbean food, Non American Chinese food, East European food and real Italian food.
Cooking classes will turn into small bistros. There are grandmas and mom's that can cook up a feast that you'll love forever. Give them a cart and let them cook what they love most and make some money on the side. People will pay for good natural authentic food!
Don't you agree?
By Chef Woo Can at www.chefwoocan.com
#streetfood, #deliciouscheapstreetfood, #youlovevarietytrystreetfood
Pu Pu Platter
When was the last time you had a romantic dinner that didn't cost you a fortune and actually had some conversation in a casual atmosphere, not feeling rushed?
We, I remember those days when going on a date as teenagers and trying to impress your date by bringing her to a nice Chinese restaurant. Yes, that was all the newspaper tips I made but you know what it was all worth it. She was dressed for a special affair and I wore slacks and a nice shirt. We knew each other for quite awhile, through the good times sad times, happy times and breakup times. We knew each other pretty well and we still got embarrassed at awkward moments.
We sat in a booth, I loved sitting in a booth, it was like our little heaven, secluded from others and a little private. My dad knew the owners and they took care of me. They first introduced this new appetizer tray called a Pu Pu Platter, it was pretty cool and made an impression on my date. There was spareribs, fantail shrimp, teriyaki beef on a skewer with cubes of pineapple and maraschino cherries, shrimp toast and an egg roll. On top of the platter was a small kettle with a bluish glow of heat under a metal steel grill and a small flame appeared. You could look at it in its entirety, a pretty sight I say or you can take the appetizer and lay it on the grill or hold it just above the grill. What a way to eat appetizer as we both were fascinated, smiling, laughing and having fun. No smartphone, no texting and no rush, just talking, conversing about everything and just enjoying each others company.
Today, everything is fast paced, take out, rush rush and rush all the time, no time to talk, I have to check my messages etc, etc, etc.
Well, the Orient on Main Street, Bel Air, offer a Pu Pu tray and the atmosphere is casual relaxing and no rush to get out.
I brought my daughter because I wanted her to know some tibbits of what daddy experienced when he was dating and I introduced the Pu Pu Platter. She was around6 yrs old, she was simply fascinated by the whole concept of barbequing her appetizers. You had to see the smile on her face, having fun and talking about everything and laughing and giggling.
I hope she remembers and I always tell her memories are forever, no one can take it away, its part of your brain cloud in today's technology.
Well, I have to say tonight at dinner, mt dear Felicia said "Daddy, I want to order the Pu Pu Platter" and this time I'll probably eat everything. For that frozen moment, I said it was all worth it introducing foods she never had before and hopefully when she gets married and have her kids, she will introduce the Pu Pu Platter to them too and generation after generation.
If you want to try the Pu Pu Platter, make a trip to the Orient on Main Street and ask for David Hwang (owner) and tell them Chef Woo Can (Stuart Woo) sent you. He'll take good care of you.
By Chef Woo Can at www.chefwoocan.com
#chefwoocanmemoriespupuplatter, #theorientpupuplatter, #rememberthegoodoledays
Nobody Beats Mom's Home Cooking!
While we were growing up, mom was always there making the meals. From scrambled eggs to hot dogs and hamburgers to steak dinners with potato and veggies, we never starved. The food she made was always delicious and we often asked for second helping.
Mom ws the best in so many ways but her cooking tood out. It might not have a gourmet meal but it always was tasty and delicious.
As I watched dear Mom prepare her meals, mind you she never had formal training but was shown by grandma simple easy meals. Since my root come from Southern China, the food had a light gravy and was mild in taste.
To this day, I still remember fondly the exact dishes that made me happy, comfort food. With the changes in weather feeling like Autumn soon, I'd like to share an old time mom's favorite recipe:
Ground beef with peas and carrots in a brown sauce (oyster sauce) over a bed of jasmine rice. Simple easy and most of all delicious. Thanks mom for the inspiration!
If anyone would like to share one of your mom's favorite recipe, drop a line in a reply. I'd love to read your story.
To all the mom's around the world, thank you for cooking for us and we appreciate all you've done to fill our hungry stomachs. We haven't forgot our favorites!
By Chef Woo Can at www.chefwoocan.com