Happy New Year 2019 Everyone!

​It's been a wonderful year for Chef Woo Can. I have you guys to thank for a successful year and I hope you enjoyed all facets of my website.
Looking forward to the New Year, I am destined to expand my mission to provide healthy and simple recipes along with increasing my visibility to do  expand my personal cooking classes.
I have only one request, please like me on Facebook and tell your friends about Chef Woo Can.
Again, thank you and hope you continue with my website!
By Chef Woo Can at www.chefwoocan.com
#happynewyear2019 

ANDREW , YOUR SOO WRONG!

I was reading an article today about the celebrity chef Andrew Zimmern. He has a program that goes to foreign countries to try exotic foods. He's the fat one with the bald head!
​ An accomplished chef awarded the James Beard recognition award. Kudos for your accomplishments Andrew but in no way does it reflect your knowledge of history behind certain foods or the history of how these foods came to be. Being an accomplished chef, tasting introducing foods from the world doesn't preclude you from trying to understand and most importantly inform your audience why these foods that may sometimes be so much different than we can imagine.
Your statements that Asian/Chinese Midwestern food is "Horse shit" is an embarrassment to yourself and your craft. You were so fed up with the Chinese Midwestern food, that you thought you'd offer an alternative by creating a chain of restaurants in Minnesota called the "Lucky Cricket" a huge investment from various partners with the only intent to make a profit! Don't get me wrong, its ok to make money but when you exploit the most basic Americanized Chinese food according to your menu charging outrageous prices just to cover expenses and having the fanciest bar in the establishment only tells me that a cashflow program is needed to get revenues going. Alcohol sales helps the bottom line of any restaurant.
Here's the deal Andrew if you didn't know. As legal immigrants coming to this beautiful country as the land of opportunity, Chinese immigrants during the cold rush flooded the West Coast, leaving family back in the old country and trying to survive in a new land. Not knowing the language, they gathered together in Chinatown and did the best they could to survive. Food familiarity was important but during those times, what Chinese produce did they have? They had to take good American produce and prepare meals as close to what they knew at home. It was a gourmet meal but they did their best. As each generation of immigrants assimilated into American culture, the best way to make money was to open restaurants to generate income. Did Americans think of this new cuisine as "Horseshit" food? Of course not everyone liked the taste but that occurs with every ethnic food, but to bad mouth Chinese food in the Midwest, let's see, there are only pockets of Asians in any one state and of course Asian produce if not sold on a regular basis will spoil and rot, so the best way to this day is to integrate what produce is available to the public. Yes, Chicago is the main hub to getting world wide food but its expensive and you need to buy in bulk., so Andrew, to call Chinese food in Midwest served by hardworking immigrants "Horseshit" just so your Chinese chain restaurants get a major boost from your insults is totally ignorant, racist and down right bigot.
Now, your programming in primetime has been scratched and the other programs downgraded to other times with no plans for reinstatement. And now you say sorry! I guess your source of revenue will dry up and to be honest, your menu is garbage, over priced and probably the serving are portion controlled, so Andrew, what did you accomplished?
Being a food critic and accomplished chef is not merely tasting foods and bringing it to the people. Explaining, the "why" and "origins" are just as important.
You've given a bad reputation to our craft and you are an embarrassment as a food critic and James Beard recipient. Do you not remember when you went to chef school, you learned the  "why" and "where," are Asian people easy to insult and pick on expecting no retributions?
Well, as long as Chef Woo Can can type, I will always remind my loyal fans what you did to Midwesterns Chinese restaurants by bad mouthing them for the sole purpose of promoting your shit restaurant chain (lucky Cricket in Minnesota). I know why you have such a large bar there. The food probably sucks or the patrons see the price, caught inside because its so cold and they decide to drink a couple of drinks or mytais because they came to such a terrible place to eat.
May 2019 be the beginning of the end for your business  venture.  
By Pissed Off Chef Woo Can at www.chefwoocan.com
#pissedoffchefwoocan       

Asian Café Restaurant
2316 Bel Air Rd
Fallston, MD 21047
410-877-2500

​I hope you guys didn't forget my review of Chinese takeout joints? The best way is to test if the takeout place is descent is to try their fried rice. The rice must be "Al Dente" not over cooked and not undercooked, just right and it must have that wok aroma called "Wok Hay." Well, Asian Café does. I ordered the small size of roast pork fried rice and to my amazement, there were nice size pieces of roast pork, egg, onion, peas and carrots. The fried rice wasn't too salty or over salty, just right and that's what I prefer. Of course, everyone has varying taste.
The small order was enough for one person. Mind you, its the "Wok Hay", that stir fry wok aroma that did the trick. You ask what "Wok Hay" is. It's hard to describe but working at obscene heat temperatures, with the constant stir frying, adding the condiments like soy sauce, sugar etc... the combination of everything creates that aroma in the food. It was wonderful and delicious. I didn't have to add anything to my dish.
The man in charge and owner is Dan, ask for him and tell him Chef Woo Can sent you. He friendly, cordial and will custom make any dish you want. There is seating there, so enjoy a hot meal, fresh, why wait until you get home. You lose some of that "Wok Hay" flavor.
By the way, don't try stir frying at high temperatures. It will ruin your non stick pans but if you have a high carbon steel wok.
Rating I give for the fried rice is a 5 on a scale of 1-5 with 5 being excellent.
By Chef Woo Can at www.chefwoocan.com
#asianfriedrice   

The holiday season is in full swing. Friday the worst of all days was crazy! Traffic, accidents, fender bender, daring drivers taking risks, strange looks from drivers when you made a correct turn or being cutoff. It stressful out there.
Hmmm, how do I relax, I went to visit the Asian Café in Fallston, MD. The owner is Dan and he always has a friendly disposition. He has pictures of various popular dishes and one stood out. "Vietnamese Beef Pho." I don't know about you guys but a nice hot soup, soothes my nerves and stress and Pho should hit the spot. I sat in one of his booths and Dan brought the Pho to me. Pho is the national soup of Vietnam. It's a delicious beef stock with various spices like cinnamon, lemon grass, beef stock, anise, a tad of nutmeg, fish sauce and cane sugar all combined to create a delicious soup broth that simply amazing. Then there is thin flat rice noodles with some cilantro, thai basil that is very aromatic and distinct flavor, slices of jalapeno bean sprouts for that crunch and slices of lime. The condiments that can be added is Hoisin sauce and sriracha hot sauce.
The aromatic broth was so relaxing, I enjoyed this meal in peace and quiet.
It was so delicious that I have to come back again and try the Thai Basil Shrimp or the chicken curry.
Out of all the Chinese take out restaurant, Dan's Asian Café, crosses the boundaries of introducing other Asian dishes than the typical chow mein or General Chicken.
You must try this place. and tell them Chef Woo San sent you. His place is for curious palates!
Rating on scale of 1-5, 5 being the best. I give Asian Café a "5." And I didn't forget about who makes the best fried rice. Still working on that but with all the holiday lunches and trying to be disciplined, I have to be very careful of those carbs.
By Chef Woo Can at www.chefwoocan.com
​#Asiancafepho
   

President Trump,
From what I've seen on the media, your diet may be contributing to confusion with some major decisions your making and later changing.  Mr. President McDonald's diet doesn't cut it. Since I don't know what you eat for breakfast or dinner, I would recommend more veggies preferably stir fry and a protein and a carbohydrate. I guarantee you'll feel much better and your focus will be clearer.
Mr. President, please change your eating habits as it a good thing to do!
My party affiliation is neither Democrat or Republican but Independent. You'll be able to take care of country in a better perspective!
By Chef Woo Can at www.chefwoocan.com
​#Pleasemrpresident  

As you can tell by now, my review of restaurants and fast food establishments are very selective. I work had for every penny I earn and when I go out, I want to know that I am getting good food value for the price. Sometimes my wife sells me on a restaurant she heard was good and says we should try it. It’s been sometime since she had a suggestion. Maybe she hasn’t heard of a place worthy to visit based on her taste.
My palate is pretty sensitive to flavor and when I visit a place that piques my interest, I take the bold move to try it. But rest assured, when a restaurant is satisfying in taste, portions are perfect, atmosphere is superbly comfortable and clean, staff is professionally, then it’s a homerun for me.
The jury is still out on Chinese restaurants and take out. I’ll have to pace myself or else I’ll gain weight, so I have to do the fried rice comparison in moderation. Since my injury in ice skating, I’ve been in limbo recovering for a couple of weeks, so haven’t gone to the gym. Once I get back into the swing of things, I’ll be able to burn those carbohydrates off pretty fast.
If you live in Maryland, let me know if there is a restaurant that you’d like me to visit as a Freelance Food Critic & blogger. I have my Food Critic business cards!
So, as we come to the last holiday of the year and celebrate with family, I as Chef Woo Can want to wish each and every one of you a Happy, Healthy and Wonderful New Year and bring you good eating!
And most importantly, Thank You for visiting my website at www.chefwoocan.com. Lots of new things are coming. Oh and yes I will post a picture of me as Chef Woo Can!

By Chef Woo can at www.chefwoocan.com
#HappyNewYear
 
   

Beef Wellington

Some of you may have heard of this beef dish dating back to the 1960's prime era. The younger generation may not know of this delicious dish. A lot of these famous dishes are slowly making their way back on young peoples dinner tables. It's about time, we bring back the old favorites.
With all the craziness of the holiday season and getting ready to make the perfect Christmas meal? Should you consider the usual oven baked ham or a roasted turkey,  or maybe consider Beef Wellington?
Beef Wellington uses beef tenderloin (Fillet Mignon) with ground mushroom, shallots, some thyme and saute with butter  on top of the fillet mignon, then wrap with prosciutto (thinly sliced seasoned ham with a nice combination of fat) over the mushroom mixture then wrap the whole fillet mignon with puff pastry dough and closing the puff pastry with the smooth side on top of mushroom mixture tying all sides to the bottom and squeeze pastry dough close tightly.
Brush egg wash on top of puff pastry to bring out a beautiful golden crust.
Bake at 425 for 40 minutes. Why such a high temperature. The dough you are using isn't plain dough but puff pastry. At higher temperatures, it will allow the pastry to develop thin layers of dough for a crisp flaky crust. But remember this, fillet mignon is the most tenderness part of the cow, so don't overcook this precious tenderloin. It should be medium  done. Each
 guest will get one Beef Wellington. Add some veggies and a carbohydrate like potato or rice.
Simple and easy.
By Chef Woo Can at www.chefwoocan.com
#Beefwellington    

Sean Bolans, Bel Air's Irish Pub
12 South Main Street, Bel Air, MD 21014

There's not a day that goes by when I miss a eatery as good as what I had tonight with a buddy. Yes, I knew this restaurant was in the heart of Bel Air but never had a chance to visit until tonight. I was pretty familiar with Irish fare through my friend and his family a long time ago.
When I walked in with my buddy, the bar was on the right, welcomed by the bartender and we were free to choose where we wanted to sit.
The beer selection was interesting and the menu was simple and easy to read and choose from. One of my coworkers said that the red pepper crab soup was delicious. The menu had Sean Bolan's famous traditional food and I always wanted to try Bangers and Mash. (Irish sausage), grill slightly with Irish mash potato.   
Quaint atmosphere, simple in décor but warm setting.
I was pleasantly surprised to receive my Bangers and Mash. The portion was perfect, just enough for din din. The dish came with two large sausages on mash potatoes. The sausage had natural casing because it was a crunchy snap. The sausage was juicy with moderate seasoning, just perfect. The mash potatoes was homemade seasoned just so slightly and the brown gravy added a rich flavor backing combined with the sausage and some mash potato makes a delicious mouth watering combination. 
My buddy had the fish and chips and he was very happy with the portion. Next time I go I'll try the fish and chips. Looked just as delicious as my meal.
I had to try the dessert. I never had butter milk cheese cake, it was just so fabulous. Not thick or dense nor was it so light like Italian Ricotta cheesecake. It was creamy,  unique texture and a pleasantly mild flavor.  
Everything was wonderful. My only regret was why I didn't visit this establishment earlier.
Now Chef Woo Can has come across this Pub and Island Spice as the two places I would more than happy visit again. They were that good!
The only slight setback was the waitress, she seemed to have a slight attitude but won't sway me with my overall review of excellent.
Rating on scale of 1-5, I give Sean Bolans a "5". Go visit this place now and get a warm hot meal to warm your body.   
Sean Bolans lives up to their name as Bel Air's Irish Pub
By Chef Woo Can at www.chefwoocan.com
#Bangersandmash 

LOOKING FORWARD TO 2019

As I look forward to 2019, I'd like to share some insights of what I have seen going on in the food industry:
-We can now eat hot dogs and deli meats (packaged) without nitrites and nitrates, which are known to cause all sorts of problems.
-Alternative beverages that are O calories but has the essence of flavors have helped us to wean ourselves from the dreaded sugar carbonated soda.
-Probiotic yogurts has hit the market like a Tsunami.
-More soup stock using bones which provide natural collagen which helps our joints.
-more awareness with natural herbal supplements like Tumeric for those achy joints. A natural remedy, exclusively used in Mideastern curries.
-Whole wheat products are better from a fiber standpoint to help our digestive tract.
-Realizing that cow's milk like we all were brought up to believe may not be as healthy as we thought. Lactaid concerns, Bovine hormones given to the cows eventually are past down to our system.
-Almond, soy, coconut milk has been beneficial and healthier alternative.
-Now I can appreciate purchasing chicken breast ow. instead of getting to be breast pumped up with hormones, I can actually get 8 chicken breast in 1 packet.
-Yes, seafood is getting more expensive, but in a way it might help us replenish our oceans. We've been overfishing for decades but new practices and new mandates are doing their best to help nature do its thing.
-Retail food establishments are wasting less by knowing the time table of all vegetables , meats and seafood and repurposing them for final sale in the buffet section or used to prepare prepackaged quick meals. My hat goes off to them.
-We're doing our best to rid plastic from our oceans that are killing the birds, whales, sharks, dolphins, shrimp as they ingest these particles thinking its food and dying of starvation. Ultimately, we eventually will be ingesting these microscopic matters.
-We're learning to share our world with them and showing our compassion in little ways.
More is being done, its a gradual process but the power we hold can make a difference and politicians concerned will listen.
And finally, if you made it this far! I have been giving personal cooking lessons to families that want their children to learn how to cook and eat healthy. We do so much for our kids but when it comes to cooking, we pickup the fastest meals available. My personal cooking classes emphasizes family bonding, creating something from nothing motivates the young kids and they feel a sense of accomplishment. I started this by helping families save money, offer variety of cuisine while teaching the young people that chicken nuggets is not a real meal. 
by Chef Woo Can at www.chefwoocan.com          

I inquired about working for the Baltimore Sun as a freelance food critic!

Sometimes you just have to go for the gusto. I'd like to be a food critic for the Baltimore Sun or at least try to. I never want to be in a position to question myself "What if"
At the Baltimore Sun, there is a section called the Daily Meals and I sent them an email.
I can offer the paper a straightforward opinion without any sugar coating of words because I want customers who work so hard for their money to get a quality meal and if I can direct them in the right direction, that makes me feel good.
So, guys, cross your fingers and I hope they respond with a positive spin.