Fancy Food Show, San Franciscofeatured
Today I attended the 34th Winter Fancy Food Show 2009 presented by The National Association for the Specialty Food Trade (NASFT) at Moscone Center, San Francisco. The three day show is the largest marketplace for specialty foods and beverages on the West Coast, with 250,000 products showcased by 1,250 exhibitors.
As I waded my way through the 198,000 square feet of the tastiest foods on Earth, I was both overwhelmed by the sheer volume of the Fancy Food Show…and overjoyed by the idea of eating my way through the San Francisco convention center, sampling the best of the best, from around the world.
Before I could have another thought – whiff whiff – what was that I smelled?
Cheese. Lots and lots of cheese.
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Reign of the Shanghai Dumpling Kingfeatured
My mouth watered in anticipation as the waiter placed a large bamboo steamer in front of us. Inside, nestled on top of Napa cabbage leaves were ten succulent little soup dumplings waiting for me to eat up. Known as Xiao Long Bao, or Shanghai steamed dumplings, these labor-intensive dumplings of love are a favorite among foodies, and for good reason. Once you bite through the thin, smooth skin, your mouth is flooded with a shock of hot, rich, broth and a savory pork filling.
Shanghai Dumpling King’s xiao long baos are appropriately delicate, juicy, and satisfying. The swift churning out of their house specialty helps to ensure that you will get a fresh batch out of the steamer.
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Scallion Pancakes: If Yan Can Cook, So Can YOUUU!featured
I adore these Scallion Pancakes often served as an appetizer in Shanghainese restaurants, but I never thought I could actually make them myself. Until now! This recipe for “Mandarin Scallion Pancakes” from Martin Yan’s Chinatown Cooking is wonderful. I grew up watching Yan Can Cook with my mom, with all those fancy knife skills and silly chicken dances.
Check it out…the man Debones a Chicken in 18 Seconds Flat! Ahhh-MAZ-ing 🙂
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Pudge’s Philly Cheesesteaksfeatured
Pat’s who? Gino’s what? Fuhgettaboutit. It’s all about Pudge’s in Blue Bell, PA. Come hungry because a couple of “large” sized sandwiches could feed a small village with a foot and a half of juicy chopped ribeye piled high on fresh Italian bread that tastes like it was just baked that day. If you know what’s good for you, your 18 inches of meat will be smothered with fried onions and have white American cheese oozing out.
I introduced my parents to my favorite, the Mushroom Cheesesteak with fried onions. Mom and Dad made me proud and took it down with gusto.
Ah yes, the apple doesn’t fall far from the tree.
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