Tag: asian

Eat | Dink | Cheap Episode 37 – Lunar Dumplings

Shawn Leave a comment

Simon and Shawn finally got the courage to tackle their biggest and most beloved topic yet! The multitude of dumplings made in Asia come a variety of shapes, tastes and textures that cannot be found anywhere else on our little blue marble. Grab your chopsticks kids, it’s time to dumple!

Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by John Palmer

Show notes and Shout Outs:

The Spruce Eats Guide to Chinese Dumplings : https://www.thespruceeats.com/a-guide-to-types-of-chinese-dumplings-4685872

Double Happiness: https://doublehappinessfoods.com/

Folding Chinese Dumplings: https://www.youtube.com/watch?v=d9Ybdz_aWwg

Taste Tibet Cookbook: https://www.amazon.com/Taste-Tibet-Family-Recipes-Himalayas/dp/1623718546

Dim Sum Cookbook: https://www.amazon.ca/Dim-Sum-Art-Chinese-Lunch/dp/0609608878

God Of Cookery: https://www.rottentomatoes.com/m/the_god_of_cookery

Tokyo Groove Jyoshi: https://www.tokyogroove.band/

Blue Eye Samurai: https://www.netflix.com/tudum/articles/blue-eye-samurai-release-date

Poached Chicken and Rice

Shawn 1 Comment

poached-chicken-and-riceI just realized our kitchen calendar was still on August and flipped it over, revealing the stereotypical picture of golden hued oak trees and a dilapidated barn that always accompanies September. Ugh… Here on the Westcoast September would be more accurately represented by a grey sheet of rain.

Yep, autumn has come just like it always does; like a switch is flipped, the sun just surrenders and the rains begin like the final act of Seven Samurai… And as usual most of my friends, family and co-workers are getting sick.

So the calendar goes back up on the wall, I fire up a big pot on the stove and pull one of my secret weapons against autumn depression from the freezer: Master Stock! I know it sounds like Master Chief’s little brother or a particularly corny GI Joe villain, but it’s not. It’s a broth made from simmering a whole chicken with Asian aromatics and then, over the course of many uses and multiple chickens it condenses into a powerful, gelatinous flavour bomb for use in soups, stews and sauces.

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