Jews and Chinese Food: Guest Post and Giveaway!featured
This guest post is by Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States. In his latest book, Coe unravels the history of the American infatuation with Chinese food, bringing us to San Francisco during the 1848 Gold Rush, New York City in the late 1800s where Bohemians fell in love with chop suey, and along for the epicurean ride in 1972 when President Nixon visited China.
Coe is a wealth of knowledge on the cultural history of Chinese food, a topic near and dear to my heart, and I am fascinated to learn of how my ancestral cuisine evolved over the years in this country. Apparently the Jews of New York played a big part. In this post, Coe delves into the Jewish love affair with Chinese food and how it came to be.
For the record, Andrew Coe is neither Jewish (although his wife is, and he lives in New York City, so that kind of makes him an honorary Jew), nor Chinese (although he scopes out Chinese customers when he eats at Chinese restaurants, and has what they’re having, so that kind of makes him an honorary Asian).
If you like his post, check out his book and learn more about this interesting culinary history. Lick My Spoon is giving away (2) copies of Chop Suey!
To win a copy of this book, leave a comment here telling me: What do you order when you go to a Chinese restaurant (the deliciously cheap, fast service, kind of seedy ones)?
Comments must be submitted by Thursday 7/30, 5 pm PST. Winners will be announced next week on Friday, July 31st.
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Headstart Gourmet Giveaway: And the Winner is…featured
Sammmmmmy Loooove! Congrats, you’re a WINNER!!!
This Compound Butter Sampler from Headstart Gourmet is all yours! Thanks for callin, thanks for listenin 🙂 P.S., I won’t decline if you want to send some beurre blanc slathered homemade bread topped with soft poached eggs and smoked salmon my way. And yes, why thank you, I’d love a Bloody Mary.
Once again everyone, thanks for all the great ideas! Y’all sure know how to eat well. Guess that’s why we’re friends.
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Hog Island Oyster Orgyfeatured
About 50 miles north of SF, nestled away in Marshall, CA, is a treasure trove full of riches from the sea. “X” marks the spot at the Hog Island Oyster Farm. The jewels you’ll find are the sweetest, most succulent oysters harvested from the pristine waters of Tomales Bay.
There is nothing like feasting on fresh, raw oysters. The satisfaction of prying them open. The sensuous delight of slurping the plump morsel straight off the shell, salty juices running down your arms. And that smooth, rich, burst of ocean that floods your mouth.
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Friday Freebie: Headstart Gourmet Compound Butter Giveaway!featured
Some of you may remember that time I gave some canned tuna a fancy pants makeover. That was fun. And delicious. And made possible by a little help from Headstart Gourmet’s compound butter.
With flavors like Raspberry Honey Mustard Beurre Rouge, Lemon Thyme Garlic Beurre Blanc, and Spicy Orange Creole to choose from, here’s your chance at a fancy pants makeover of your own!
Each tub of compound butter contains half a bottle of wine, resulting in an intensely rich flavor. The beauty of this product is that it can be used in a variety of ways: use as a spread to spruce up sandwiches or hors d’oeuvres, melt into a quick sauce, or simply dollop on top of hot food to add a gourmet finish.
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