November 21, 2014
BACK IN the Norman Rockwell days, Thanksgiving dinner was unified. All eyes at the table hungrily focused on that giant roast turkey that Grandma was placing on the table, everybody with a single thought: Gimme. Nowadays, there's your gluten-free cousin, your soy-allergic aunt, somebody's lactose-intolerant boyfriend, a niece who shuns meat for ethical reasons. Unity is gone - how can you make one meal to satisfy all these requirements? Now imagine you're trying to satisfy not a handful but 300 people.
April 6, 2014 |
The plate at the restaurant in Beijing was laden with thin, yellowish sheets made from soybeans, called tofu skin. Peter Lelkes used them as the chef intended, to wrap vegetables into bite-size morsels. But as he ate, the biomedical engineer's thoughts strayed from the Chinese restaurant to his lab in Philadelphia. The tofu-based "skin," he realized, made him think of the real thing. A decade later, that chance encounter in a Chinese restaurant has led to a soy-based "skin substitute" - a wound dressing that a start-up company has licensed for use on diabetic ulcers, burns, and other injuries the body cannot readily heal on its own. Lelkes and his Temple University colleagues say the product has shown promise in animal studies, and the company, Eqalix in Reston, Va., is raising money to seek FDA approval.
November 8, 2013
Company description: Wok-seared pork, red and green bell peppers, red onions, cilantro, garlic, lemongrass, rice sticks and sweet pineapple "topped with a kick of our own sriracha sauce. " Chain: Pei Wei Asian Diner. Location: 4040 City Ave. (near Monument Road), Wynnefield Heights Nutrition information: 860 calories, with 50 grams of fat and 1,830 milligrams of sodium. Order time: 10 minutes. Price: $6.95. Review: I prepped my palate for the new Sriracha Pineapple Pork Lettuce Wraps by feasting the previous day on the Asian-chic chain's delicious Thai Chicken Lettuce Wraps.
February 22, 2013 |
Going for Gobi The long history of Chinese cooking in America has evolved toward the sweet and syrupy. By contrast, in India, where the fusion is known as "Indo-Chinese," the flavors that emerged over the last century from the Chinese community in eastern India have veered toward high-voltage spice and sour. Take my new favorite vegetarian dish, which is becoming more common in Philadelphia-area Indian restaurants: Gobi Manchurian. The cauliflower florets are crisped in a seasoned corn batter, then sauced in a mahogany slick that could be mistaken for General Tso's - until you take a bite.
February 22, 2013
The long history of Chinese cooking in America has evolved toward the sweet and syrupy. By contrast, in India, where the fusion is known as "Indo-Chinese," the flavors that emerged over the last century from the Chinese community in eastern India have veered toward high-voltage spice and sour. Take my new favorite vegetarian dish, which is becoming more common in Philadelphia-area Indian restaurants: Gobi Manchurian. The cauliflower florets are crisped in a seasoned corn batter, then sauced in a mahogany slick that could be mistaken for General Tso's - until you take a bite.
October 31, 2012 |
If you've been without power at home, you'll soon be making decisions about what to pitch from your refrigerator and freezer. Here are some tips: A fully packed, free-standing freezer that has remained closed will stay at acceptably cold temperatures for two to four days. The following partially defrosted foods may be safe to eat/refreeze if they still contain ice crystals or have been kept below 40 degrees: beef, veal, lamb, pork, ground meat, casseroles, soups and stews, hard cheeses, juices, flours, nuts, packaged waffles and pancakes, frozen meals/convenience foods.
June 7, 2012 |
2? cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches) ? cup finely minced, peeled, fresh ginger (or use a microplane or other grater) ? cup grapeseed or other neutral-tasting oil 1? teaspoons usukuchi (light soy sauce) ¾ teaspoon sherry vinegar ¾ teaspoon kosher salt, or more to taste 1. In a plastic refrigerator container with a top, mix the scallions, ginger, oil, soy sauce, vinegar, and salt. Taste and check for salt, adding more if needed.
April 11, 2011
There's no harm in eating soy for breast cancer survivors Breast cancer survivors can have their fill of soy foods without worry, concludes a study presented this month at the annual meeting of the American Association for Cancer Research. Chemicals in soybeans called isoflavones have estrogen-like properties and block the action of the actual hormone in the breast. Scientists first thought high soy consumption might lower breast cancer risk (it doesn't). Then they wondered if isoflavones might increase risk by stimulating breast cells, mimicking estrogen.
June 21, 2010 |
PITTSBURGH - H.J. Heinz Co. said Monday that it agreed to buy Foodstar, a Chinese food company that makes soy sauces and fermented bean curd, for $165 million. The deal would give the U.S. ketchup maker a bigger foothold in China, boosting sales in that region to $300 million a year. It would also give the Pittsburgh company its first stake in fast-growing China's $2 billion soy sauce market. The acquisition from the private equity firm Transpac Industrial Holdings Ltd. also includes a possible extra payout in 2014 if Foodstar has strong performance as a Heinz brand.