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Friday, September 30, 2011

Monday photo: Sack of bread, Aix-en-Provence

aix-sackofbread.jpg

I have hundreds if not thousands of photos of food (and food-related subjects) taken over the years. Most do not warrant a full recipe or such, but may still be worth a story. So I’m hauling them out of the archives to give them some air here.

In July, we stayed in a small apartment in Aix-en-Provence while our house was uninhabitable due to major construction. Once in a while, my mother, who was staying with us, would drag me out of bed to accompany her on her morning walks around town. My mother at almost-70 has way more energy and pep than I do.

We spotted this mysterious sack of bread propped up on a wall outside a bakery. The sack was a 25 kilo (about 55 pounds) flour sack, crammed full with baguettes and other types of bread. We didn’t touch it, but we surmised that it must be stale bread from the day before.

It was not put out with the regular garbage, which is collected every day except for Sunday in Aix, and is usually enclosed in plastic bags. Flour sacks are thick, and waxed on the outside. Unless it rained, the bread was well protected.

We kept on walking, and somehow circled around to the bakery again about 15 minutes later. (It’s rather easy to circle around in Aix.) The bag and its contents were gone.


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Wednesday, September 28, 2011

Tolerance Test: Are Gluten-Free Asian Ingredients for You?

Tolerance Test: Are Gluten-Free Asian Ingredients for You? - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

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September 19, 2011Tolerance Test: Are Gluten-Free Asian Ingredients for You?

image from www.flickr.com
A number of people have written to me over the years about gluten-free strategies for enjoying Asian food. Several of those individuals suffered from Celiac disease. I hesitated until now because aside from occasionally feeling slightly bloated or gassy from eating water crackers in the afternoon, I have little personal experience with wheat intolerances. And none of my family or close friends has problems with gluten. (Ask me about lactose intolerance and I have lots to talk about!) 

However, Laura Russell’s new book, The Gluten-Free Asian Kitchen, got me thinking about the subject more seriously. (I reviewed the book for a cover endorsement and revisited it after its release.) According to an August 2011 BusinessWeek article on popular trends, less than 1 percent (about 3 million out of 312 million) of Americans have celiac disease but 15 percent of consumers buy gluten-free foods. The result is a $2.6 billion market for gluten-free foods.

The data indicate that a fair number of people experience a range of reactions to food that contain gluten from wheat, barley, and rye. That is, gluten intolerance may range from being mildly uncomfortable to seriously debilitating.

Since the Asian diet is based on rice, making gluten-free Asian food seems like a no-brainer. Russell points out at the outset of The Gluten-Free Asian Kitchen that devilish gluten may be found in a number of Asian staples, such as:

Fish sauceSoy sauce (including tamari and kecap manis Indonesian sweet soy sauce)Maggi Seasoning sauceShaoxing rice wineMisoHoisin sauceOyster saucePlum sauceWasabiKorean red pepper paste (gochuchang)

What to do if you want to eat gluten-free Asian food? How do you navigate Asian ingredients to turn out tasty fare that won’t cause you grief?

image from www.flickr.com

Read labels and learn about ingredients

This is what Russell advises and I totally agree. Be a smart Asian ingredient shopper. Learn a little bit about how Asian foodstuffs are made so you can make informed decisions. For example:

The production of soy sauce and many Asian bean sauces (e.g., hoisin and miso) combines a legume (most likely soybean) with a grain (wheat, barley, or rice). My bottle of Indonesian kecap manis says that it contains “black soybean extract” (read: soy sauce). Given that kecap manis is made with palm sugar and soy sauce, the “black soybean extract” probably contains wheat. Tamari may or may not contain wheat. Traditionally made tamari is dense and intense because it is by definition the concentrate at the bottom of a vat of soy sauce. Wheat-free tamari is a modern approach and delicate in comparison to old-school tamari.Fish sauce manufacturers sometimes add a bit of hydrolyzed wheat protein to their brew. On the label below, it’s presented as hydrolyzed vegetable protein. In Vietnamese, “protein lua mi” literally means wheat protein.

image from www.flickr.com

Asian companies may mislabel because of a lack of English language fluency. I once found a brand of rice paper that supposedly contained wheat flour, water, and salt. The manufacturer may have lifted that copy from a Chinese wheat-based spring roll label. Rice paper contains rice (gao), water (nuoc), salt (muoi) and sometimes tapioca starch (bot nang). The more expensive brands of Asian ingredients are more likely to have better labeling of ingredients and manufacturing or best-by dates. They tend to be more marketing and communication conscious.Asian markets are savvy to their growing base of multicultural customers, whose needs and languages vary. Over the years, I’ve seen more organic ingredients at Asian markets and better labeling. The Yamasa brand of gluten-free tamari in the top photo was purchased at an Asian market.

Read labels carefully wherever you shop, be it an Asian market or regular supermarket.

image from www.flickr.com
How intolerant are you?

Russell suggests purchasing certain ingredients at mainstream grocery stores because the ingredient labels will be in clear and accurate English. If you suffer from an acute case of gluten intolerance or diagnosed with celiac disease, you definitely need to seek out ingredients that won’t harm you. The first part of The Gluten-Free Asian Kitchen contains a helpful grid of ingredients and their gluten status. That section is followed by a guide to ingredients that includes DYI workarounds for ingredients such as kecap manis.

If you’re used to standard Asian ingredients having wheat or barley, you may find that their gluten-free kin taste off. You may feel like you’ve been thrown off your game because the flavors won’t seem right. Asian seasonings were produced with gluten for particular flavor and texture outcomes. When you omit the gluten, there’s something missing. I’ve found that when using gluten-free Asian seasonings, I have to add a bit extra salt, sugar, or spice to tweak the flavors to my liking.

However, if you can tolerate a bit of gluten, consider allowing a little gluten into your Asian food via the seasonings. Because you don’t use much of those ingredients to flavor food, your body may be fine with regular soy sauce, rice wine, or hoisin sauce. (I’ve not found much rye in Asian ingredients.)  Try a bit out and see how you react. Gauge your personal tolerance for gluten.

Maybe you'll feel better if you reduce your intake on the big-gluten ingredients in Asian foods.  Sample strategies for a low-gluten diet include:

Drizzle Maggi Seasoning sauce and slather on the full-fat mayonnaise in your banh mi sandwich but employ gluten-free bread; it’s the Maggi, mayo and other goodies that make the sandwich sing. Panfry rice noodles instead of egg noodles but use fish sauce and oyster sauce to lend briny depth to the stir-fry topping. Eat non-wheat Asian dumplings that employ rice flour or starches. Go for steamed rice rolls, fried sesame balls and tofu rolls! Refrain from eating pot stickers, shui mai,  and wontons. Har gow uses wheat starch, which may have a tiny bit of gluten in it. (Russell’s book inspired me to revisit making a basic gluten-free Asian dumpling dough, which I’m still tinkering with and will write about soon.)Stay away from wheat gluten and seitan, common Asian meat substitutes; they are your enemy!

So if you can allow a little gluten in your diet, keep the seasonings but find substitutes for the bigger gluten-laden offenders. If you suffer acute, persistent symptoms, see a doctor and go totally gluten-free.

Have experience with gluten-free cooking or gluten-free Asian ingredients? Share your thoughts and insights.

Related sites:

Laura Russell's personal blog and info on The Gluten-Free Asian KitchenShauna Ahern's Gluten-Free Girl and the ChefPosted in Asian Ingredients, Cooking Tips & Tools, Recipes: Gluten-Free |

| | | |

Comments

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The study of more than 50,000 adults ages 18 and older provides new molecular evidence that 11 DNA regions in the human genome have strong association with these diseases, including six regions not previously observed.

Posted by:best watches replica |September 20, 2011 at 12:54 AM

What a great guide for those needing to avoid gluten.

Amy
www.theglutenfreemaven.com
@glutenfreemaven

Posted by:Amy |September 20, 2011 at 03:57 PM

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Wallmonkeys Peel and Stick Wall Graphic - Chinese Medicine

Wallmonkeys Peel and Stick Wall Graphic - Chinese MedicineWallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won't damage your paint or leave any mess. PLEASE double check the size of the image you are ordering prior to clicking the 'ADD TO CART' button. Our graphics are offered in a variety of sizes and prices.
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    Wallmonkeys Peel and Stick Wall Graphic - Indian Food Series - Okra

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  • Show Shanti Aprons Giveaway

    To celebrate the official launch of my cookbook, I have lined up many fabulous prizes and giveaways. For this giveaway, I have partnered with Shanti of ShowShanti.com to giveaway three (3) of her colorful and beautiful Chinese aprons.

    Shanti is a good friend of mine, we met each other through her husband Peikwen Cheng—one of the most talented photographers I know. Based in Beijing, Shanti travels all over China meeting with local families to learn about authentic home-style Chinese cooking. Her many journeys are documented on ShowShanti. If you’re a fan of local cultures and story-telling, you have to check out ShowShanti. It’s one of my favorite blogs.

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    Like Rasa Malaysia on Facebook. Leave 1 extra comment for this.Follow Rasa Malaysia on Twitter. Leave 1 extra comment for this.Join Rasa Malaysia email subscription. Leave 1 extra comment for this.Like ShowShanti on Facebook. Leave 1 extra comment for this.Share this giveaway on Facebook. Leave 1 extra comment for this.

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    OTHER COOL GIVEAWAYS:

    5 signed copies of EASY CHINESE RECIPES and here (hosted by My Cooking Hut).

    Two (2) Zojirushi Umami Micom Rice Cooker Giveaway

    ManPans 10? Stir Fry Wok and Steamer Set.


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    ManPans 10″ Stir Fry Wok and Steamer Set Giveaway

    To celebrate the official launch of my cookbook, I have lined up many fabulous prizes and giveaways. For this giveaway, I have partnered with ManPans to bring you “The ManPans 10? Stir Fry Wok and Steamer Set Giveaway.”

    One lucky winner will win a ManPans 10? Stir Fry Wok and Steamer Set (retail value: $136). The set includes:

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    Five (5) Bonus Entries:

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    This giveaway opens to US residents only and closes on Oct 23, 11:59 pm PST. Winners will be randomly selected and contacted on Oct 24, 2011. Good luck!

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    OTHER COOL GIVEAWAYS:

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    Two (2) Zojirushi Umami Micom Rice Cooker Giveaway

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    Wallmonkeys Peel and Stick Wall Graphic - Bamboo Mat

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    Wallmonkeys Peel and Stick Wall Graphic - Asian Rice Noodles

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  • Two (2) Zojirushi Umami Micom Rice Cooker Giveaway

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    The Umami® Micom Rice Cooker & Warmer comes with Zojirushi’s exclusive Umami setting that soaks and steams the rice longer for enhanced flavor. It also has a Slow Cook function that allows the rice cooker to work like a slow cooker.

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    5 signed copies of EASY CHINESE RECIPES and here (hosted by My Cooking Hut).

    ManPans 10? Stir Fry Wok and Steamer Set.

    ShowShanti Chinese Apron Giveaway


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    Wallmonkeys Peel and Stick Wall Graphic - Dim Sum

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  • Printed on-demand in the United States Your order will ship within 3 business days, often sooner. Some orders require the full 3 days to allow dark colors and inks to fully dry prior to shipping. Quality is worth waiting an extra day for!
  • Removable and will not leave a mark on your walls.
  • 'Fotolia' trademark will be removed when printed.
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  • Granja Viader

    DSC_7218

    In flipping through photos of my recent trip to Europe, quite possibly one of the most memorable things I consumed there was a cup of Spanish-style hot chocolate at Granja Viader, a more than century old cafe in Barcelona:

    DSC_7229

    Luckily the pic at the top of this post does the bulk of the work, because the combination of that fat cloud of whipped cream and the puddle of hot, slightly bitter chocolate is something that can really only be experienced, not explained. In addition to a glass-like crust and a rich texture, the crema catalana had a unique spice flavour that I don’t think any of us was able to identify.

    Amazing stuff.

    Granja Viader?
    C/ Xuclà, 4, Barcelona, Spain
    933 183 486


    View Larger Map


    View the original article here

    Wallmonkeys Peel and Stick Wall Graphic - Flour Mill

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  • Printed on-demand in the United States Your order will ship within 3 business days, often sooner. Some orders require the full 3 days to allow dark colors and inks to fully dry prior to shipping. Quality is worth waiting an extra day for!
  • Removable and will not leave a mark on your walls.
  • 'Fotolia' trademark will be removed when printed.
  • Our catalog of over 10 million images is perfect for virtually any use: school projects, trade shows, teachers classrooms, colleges, nurseries, college dorms, event planners, and corporations of all size.

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  • Sunday, September 25, 2011

    Many-flavored Japanese Kit Kats: not really

    I am a major proponent of all kinds of Japanese food, from the highest of haute cuisine from Kyoto ryotei to the humble fare available at a konbini (convenience store). Over the years, I've tried to introduce you all to all kinds of Japanese flavors on these pages, from the traditional to the new.

    One great thing about Japan for food lovers that you can get interesting and tasty things to eat at all price levels. For instance, here in France you can of course get terrific food at the high end, and pretty good food in the mid-end. Some staples, like bread, are usually terrific. But mass-produced supermarket-level stuff tends to get very iffy. Japan has its share of supermarkets and convenience stores and icky mass-produced food too of course, but you can still get a lot of great things at the lower end of the price spectrum.

    Japanese candy tends to taste really good, at least to me. Everytime I'm back in Japan, I stock up on my favorites and try some new things. My secret forbidden stash of candy is about 90% Japanese*. The Japanese market tends to be quite adventurous when it comes to rather unusual flavors, so you get things like rose-flavored gum and hard candy that tastes like beef, not to mention cherry-blossom flavored ice cream (in the spring) or sweet potato flavored puddings. All a lot of fun.

    Which brings me to the Japanese candy product with unusual flavors that gets the most attention overseas: flavored Kit Kats. I suppose they get so much attention mainly because they're an international brand (originally produced by Rowntree's in the UK, now owned by international confectionery behemouth Nestlé). Business publications in particular seem to be fascinated by them; when NPR did a story about them, it was by focusing on the business and marketing aspects (though the accompanying story has the staff sampling various Kit Kat flavors). They're one of the things that a lot of people interested in Things Japanese (especially the anime and manga set) seem to want to try.

    If you can't make it to Japan, you can buy flavored Kit Kats from various mailorder places that sell Japanese products - at a premium of course. But, are they worth it?

    Well, no. Flavored Kit Kats are really all about the novelty value, and the packaging, and the strange urge that takes over some people to Collect Stuff.

    Let's look at one of the more fun flavored Kit Kats that came out last year. The box is shaped like Fuji-san (Mount Fuji), the most iconic mountain (actually an active volcano) in Japan. This was a special limited edition that was only available for sale in the areas around Mt. Fuji, namely Hakone. If I recall correctly, it costs a whopping 800 yen. But it was so cute I couldn't resist.

    kitkat-fujisan1sm.jpg

    The packaging proclaimed that the Kit Kats within were Blueberry Cheesecake flavored. Now, having tried other flavored Kit Kats in the past I was quite skeptical. Still...who could resist that packaging? Inside the volcano, I mean, box, were 9 mini-sized Kit Kats.

    kitkat-fujisan2sm.jpg

    Here's how most flavored Kit Kats look. The base for these flavored offerings is usually white chocolate, since it's more neutral than milk or dark chocolate. The white chocolate is sometimes dyed to match the purported flavor (green for matcha tea, yellow for banana, etc.) but in this case they didn't dye the Blueberry Cheesecake Kit Kits blue. Phew.

    kitkat-fujisan3sm.jpg

    So...how do they taste? To be frank, disgusting. And that's really not surprising, if you think about it. Flavored Kit Kats are based on cheap, nasty white chocolate, with cheap, nasty artificial flavors and colorings**. With the constant pressure (I presume) to produce new flavors, the quality control may not be quite there. Plus, most of these flavored Kit Kats are limited-editions, so if people are particularly grossed out by a particular flavor no problem - it's just not made any more.

    There's a whole market in Japan for something called shokugan, which means "food toys". Shokugan aren't edible toys, or toys shaped like food (necessarily) - it means the extra thing that you get with food. The 'surprise' in a box of Crackerjacks or a box of kids' cereal is a shokugan. In some cases, the surprise itself has become so major that the candy is an afterthought. The Re-ment company, for example, makes very detailed shokugan toys and other things, that come with a nominal piece of candy or gum. (Previous Re-Ment.) Clearly the draw is not the edible part, but the shokugan.

    In a way, flavored Kit Kats are bordering on shokugan - they're sheer novelty items. If you expect them to taste good, be forewarned that they emphatically they don't. Of course, they do make great gag gifts for the folks back home, especially if the are not food people per se.

    [* I especially stock up on yummy anti-sore throat candy in Japan, which comes in flavors like yuzu and umeboshi with shiso. However, my favorite sore-throat candy is Ricola's Elderflower (Holunderblüten in German; fleurs de sureau in French) flavor, which also has the advantage of being sugar-free.]

    [** I'm not a total anti-white chocolate person. In the summer months, several chocolate makers in Switzerland - including Nestlé - make delicious fruit or spice flavored white chocolate bars. But then the chocolate they're using, and the flavorings, are on another level, though the bars themselves are not expensive.]


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    Kuhn Rikon Julienne Peeler with Blade Protector

    Kuhn Rikon Julienne Peeler with Blade ProtectorAdd zip to salads and authenticity to Asian dishes with thin, colorful strips of vegetables, or dress up desserts with julienned apple, lemon and orange peels, or even chocolate. Then again you can create classic looking vegetables, from shoestring potatoes to sauteed zucchini with this efficient tool.

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