<meta name="generator" content="WordPress 2.1.3" />  <link rel="stylesheet" href="http://www.mbefooddesign.com/blog/wp-content/themes/whiteasmilk/style.css" type="text/css" media="screen" /> <link rel="alternate" type="application/rss+xml" title="RSS 2.0" href="http://www.mbefooddesign.com/blog/feed/" /> <link rel="alternate" type="text/xml" title="RSS .92" href="http://www.mbefooddesign.com/blog/feed/rss/" /> <link rel="alternate" type="application/atom+xml" title="Atom 0.3" href="http://www.mbefooddesign.com/blog/feed/atom/" /> <link rel="pingback" href="http://www.mbefooddesign.com/blog/xmlrpc.php" /> <link rel='archives' title='October 2008' href='http://www.mbefooddesign.com/blog/2008/10/' /> <link rel='archives' title='September 2008' href='http://www.mbefooddesign.com/blog/2008/09/' /> <link rel='archives' title='August 2008' href='http://www.mbefooddesign.com/blog/2008/08/' /> <link rel='archives' title='July 2008' href='http://www.mbefooddesign.com/blog/2008/07/' /> <link rel='archives' title='May 2008' href='http://www.mbefooddesign.com/blog/2008/05/' /> <link rel='archives' title='April 2008' href='http://www.mbefooddesign.com/blog/2008/04/' /> <link rel='archives' title='March 2008' href='http://www.mbefooddesign.com/blog/2008/03/' /> <link rel='archives' title='February 2008' href='http://www.mbefooddesign.com/blog/2008/02/' /> <link rel='archives' title='January 2008' href='http://www.mbefooddesign.com/blog/2008/01/' /> <link rel='archives' title='December 2007' href='http://www.mbefooddesign.com/blog/2007/12/' /> <link rel='archives' title='September 2007' href='http://www.mbefooddesign.com/blog/2007/09/' /> <link rel='archives' title='August 2007' href='http://www.mbefooddesign.com/blog/2007/08/' /> <link rel='archives' title='June 2007' href='http://www.mbefooddesign.com/blog/2007/06/' /> <link rel='archives' title='May 2007' href='http://www.mbefooddesign.com/blog/2007/05/' /> <link rel='archives' title='April 2007' href='http://www.mbefooddesign.com/blog/2007/04/' /> <link rel='archives' title='November 2004' href='http://www.mbefooddesign.com/blog/2004/11/' /> <link rel="EditURI" type="application/rsd+xml" title="RSD" href="http://www.mbefooddesign.com/blog/xmlrpc.php?rsd" />  <meta name="robots" content="noindex,follow" /> <script language="JavaScript" type="text/javascript" src="http://www.mbefooddesign.com/blog/wp-content/plugins/sociable/description_selection.js"></script><link rel="stylesheet" type="text/css" media="screen" href="http://www.mbefooddesign.com/blog/wp-content/plugins/sociable/sociable.css" /><style type="text/css">a.rsswidget{display:inline !important;}a.rsswidget img{background:orange;color:white;}</style> <style type="text/css">.recentcomments a{display:inline !important;padding: 0 !important;margin: 0 !important;}</style> </head> <body> <div id="page"> <div id="header"> <h1><a href="http://www.mbefooddesign.com/blog">Sour Grapes</a></h1> <p id="blog_description">the Amy Winehouse of food blogs</p> </div> <hr class="hrhide" /> <div id="content" class="narrowcolumn"> <h2 class="pagetitle">Archive for February, 2008</h2> <div class="navigation"> <div class="alignleft"></div> <div class="alignright"></div> </div> <div class="post"> <h3 id="post-138"><a href="http://www.mbefooddesign.com/blog/lost-heaven-yunnan-folk-cuisine.html" rel="bookmark" title="Permanent Link to Lost Heaven Yunnan Folk Cuisine">Lost Heaven Yunnan Folk Cuisine</a></h3> <small>Sunday, February 24th, 2008</small> <div class="entry"> <p>We have a soft spot for this overpriced restaurant with superb food, great atmosphere, and good service. Maybe it’s not so overpriced in the end, hmm…. This fits with my general love of geographically Chinese food that doesn’t fit the overall flavour profile of the 4 major schools of cooking. It’s proximity to Thailand and it’s host of ethnic groups (other than Han Chinese) means that food from the Yunnan region often falls safely into this category. That said at 60rmb for a plate of sliced tofu with 4 strips of eggplant, some dressing, and some crispy garlic, you have to wonder how many BMW’s the owners have. Either way good on them as the place seems always packed and reserving on a weekend is a must. What’s more is that they have a well chosen wine list. <a href="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/lh_1tofu.jpg" title="Eggplant and tofu salad"><img src="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/lh_1tofu.jpg" alt="Eggplant and tofu salad" /></a></p> <p> <a href="http://www.mbefooddesign.com/blog/lost-heaven-yunnan-folk-cuisine.html#more-138" class="more-link">Read the rest of this entry »</a></p> </div> <p class="postmetadata">Posted in <a href="http://www.mbefooddesign.com/blog/category/shanghai/" title="View all posts in shanghai" rel="category tag">shanghai</a>, <a href="http://www.mbefooddesign.com/blog/category/restaurants/" title="View all posts in restaurants" rel="category tag">restaurants</a>, <a href="http://www.mbefooddesign.com/blog/category/food-photo/" title="View all posts in food photography" rel="category tag">food photography</a> <strong>|</strong> <a href="http://www.mbefooddesign.com/blog/lost-heaven-yunnan-folk-cuisine.html#respond" title="Comment on Lost Heaven Yunnan Folk Cuisine">No Comments »</a></p>  </div> <div class="post"> <h3 id="post-132"><a href="http://www.mbefooddesign.com/blog/hong-kong-shanghai-restaurant-shanghai.html" rel="bookmark" title="Permanent Link to Hong Kong & Shanghai Restaurant - Shanghai">Hong Kong & Shanghai Restaurant - Shanghai</a></h3> <small>Friday, February 8th, 2008</small> <div class="entry"> <p>Owners of the world’s slowest elevator, thankfully the food here is worth the wait. What’s more, the place is squeaky clean and the service is great; the kind of Chinese service where it’s almost too much (”No, I can put the napkin on my lap by myself thanks.”). The word Shanghai in the name of the place is a bit of a token gesture, the menu is very Cantonese, and, while not biblical in thickness, what they do they seem to do well.<a href="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/hksh_siumai.jpg" title="siu mai"><img src="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/hksh_siumai.jpg" alt="siu mai" /></a></p> <p> <a href="http://www.mbefooddesign.com/blog/hong-kong-shanghai-restaurant-shanghai.html#more-132" class="more-link">Read the rest of this entry »</a></p> </div> <p class="postmetadata">Posted in <a href="http://www.mbefooddesign.com/blog/category/" title="View all posts in " rel="category tag"></a>, <a href="http://www.mbefooddesign.com/blog/category/shanghai/" title="View all posts in shanghai" rel="category tag">shanghai</a>, <a href="http://www.mbefooddesign.com/blog/category//china/dim-sum/" title="View all posts in Dim Sum" rel="category tag">Dim Sum</a>, <a href="http://www.mbefooddesign.com/blog/category/restaurants/" title="View all posts in restaurants" rel="category tag">restaurants</a>, <a href="http://www.mbefooddesign.com/blog/category//china/cantonese/" title="View all posts in cantonese food" rel="category tag">cantonese food</a> <strong>|</strong> <a href="http://www.mbefooddesign.com/blog/hong-kong-shanghai-restaurant-shanghai.html#respond" title="Comment on Hong Kong & Shanghai Restaurant - Shanghai">No Comments »</a></p>  </div> <div class="post"> <h3 id="post-131"><a href="http://www.mbefooddesign.com/blog/when-grandmas-potroast-isnt-up-to-scratch.html" rel="bookmark" title="Permanent Link to When Grandma’s potroast isn’t up to scratch…">When Grandma’s potroast isn’t up to scratch…</a></h3> <small>Sunday, February 3rd, 2008</small> <div class="entry"> <p>Puttering around the web on this frigid yet sunny Shanghai afternoon, looking for some interesting websites on Georgian (Caucuses) food, I ran across the website of <a href="http://foodpoisoning.pritzkerlaw.com/">Pritzker | Ruohonen & Associates, P.A.</a>, a US law firm who specialise in food safety cases. Not only do they have helpful sections regarding many of the recalls and pending lawsuits in the (US) food safety world, the also delve into some of the more controversial aspects of the issue, such as <a href="http://foodpoisoning.pritzkerlaw.com/archives/food-safety-raw-milk-pasteurized-milk-and-listeria.html">raw milk vs pasturised milk</a>, and offer a free consultation form!! And just look at the cute little bacteria in their banner!!</p> <p>When I start projectile vomiting after gorging at the “all you can eat sushi and hamburger buffet” I know who I’m calling.</p> </div> <p class="postmetadata">Posted in <a href="http://www.mbefooddesign.com/blog/category/blog/" title="View all posts in blog" rel="category tag">blog</a> <strong>|</strong> <a href="http://www.mbefooddesign.com/blog/when-grandmas-potroast-isnt-up-to-scratch.html#respond" title="Comment on When Grandma’s potroast isn’t up to scratch…">No Comments »</a></p>  </div> <div class="post"> <h3 id="post-130"><a href="http://www.mbefooddesign.com/blog/greatwall-chinese-wine.html" rel="bookmark" title="Permanent Link to Greatwall - Chinese wine">Greatwall - Chinese wine</a></h3> <small>Saturday, February 2nd, 2008</small> <div class="entry"> <p> <a href="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/greatwall_wine2.jpg" title="greatwall wine"><img src="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/greatwall_wine2.jpg" alt="greatwall wine" /></a></p> <p>Out of a perverted sense of “adventure” S brought home a bottle of Greatwall, one of China’s more predominant local white wines. Total price 22RMB, or about $3 CAD/USD, from the mini-mart across the street. I think the most appealing aspects of this wine are the nose and the colour. It smells a lot better than it tastes. The smell is actually appealing, fresh, “wine-like”. The colour is mildly golden, like an un-oaked chardonnay. The taste, and I’ve found this with many Chinese made white wines, is like they’re trying to create a rice-wine flavour out of a grape based wine. That sort of thin, sherry-like, mustiness, with a wooded taste that could pass for being mildly corked. An emphasis on the top-notes with a wateriness thereafter. The back label lists the grape used as chardonnay.</p> <p>Ultimately this wine is just bad. It gave me a mild headache and we left the remainder of the bottle after a glass and a bit each. I doubt we’ll be finishing it, even for cooking…</p> <p>For a more recent tasting of some higher end local wines, check out <a href="http://www.grapewallofchina.com/2008/01/15/taste-test-uncorking-nine-chinese-wines-in-beijing/">this post</a> at the Grape Wall of China blog. Interesting as well is the breakdown of <a href="http://www.grapewallofchina.com/2008/01/28/on-the-margin-why-that-bottle-of-wine-costs-rmb400/">why wines are so expensive in China</a>. As I’ve said before, definitely a blog to watch.</p> </div> <p class="postmetadata">Posted in <a href="http://www.mbefooddesign.com/blog/category/" title="View all posts in " rel="category tag"></a>, <a href="http://www.mbefooddesign.com/blog/category//china/" title="View all posts in China" rel="category tag">China</a>, <a href="http://www.mbefooddesign.com/blog/category/blog/" title="View all posts in blog" rel="category tag">blog</a>, <a href="http://www.mbefooddesign.com/blog/category/wine/" title="View all posts in wine" rel="category tag">wine</a> <strong>|</strong> <a href="http://www.mbefooddesign.com/blog/greatwall-chinese-wine.html#respond" title="Comment on Greatwall - Chinese wine">No Comments »</a></p>  </div> <div class="post"> <h3 id="post-126"><a href="http://www.mbefooddesign.com/blog/saag-paneer-across-the-blogosphere.html" rel="bookmark" title="Permanent Link to Saag Paneer across the blogosphere">Saag Paneer across the blogosphere</a></h3> <small>Saturday, February 2nd, 2008</small> <div class="entry"> <p>Now that you can make paneer, get cracking and make one of the best paneer dishes out there :). I love saag paneer (aka palak paneer) and make it often at home. Here are some recipes from other bloggers around the web…</p> <p>Mahanandi is a blog from India, named after the town in Andhra Pradesh, with some great recipes and pictures, check out her <a href="http://www.nandyala.org/mahanandi/archives/2005/06/06/palak-paneersag-paneer/">Saag Paneer</a> recipe here. Check out her fabulous guide on <a href="http://www.nandyala.org/mahanandi/archives/2005/06/06/delightful-paneer/">making paneer</a> as well as a collection of delicious recipes that I’m certain are going to make me a whole lot happier. Or how about a guide to <a href="http://www.nandyala.org/mahanandi/recipes-blogged-sofar/indian-sweets-101/">Indian sweets</a>? I already feel like I have to go to the gym.</p> <p>Or how about a nice recipe from Kuidaore, where Jocelyn from Singapore offers a <a href="http://brandoesq.blogspot.com/2006/02/of-late-night-curry-suppers-saag.html">Saag Paneer</a> inspired by the renowned chef Atul Kochhar of Benares Restaurant, London. She’s got a great post on her own experiences with Saag Paneer in the Indina home ;). I love her blog for it’s recipes and great food photos.</p> <p>Perhaps some musings on curds and whey are in order along with a simple and tasty looking <a href="http://anonymouse.org/cgi-bin/anon-www.cgi/http://foodandpaper.blogspot.com/2006/06/eating-her-curds-and-whey.html">saag paneer recipe</a>, courtesy of Pittsburg based blog Food and Paper?</p> <p>Or how about a <a href="http://www.toomanychefs.com/archives/001367.php">Hare Krishna inspired version</a> from Barrett at collective blog Too Many Chefs?</p> <p>In the end there’s just too many.. or perhaps not enough… does anyone else have any hot versions or tips on saag/palak paneer? I’ll post my own version promptly, and let me add that saag paneer makes a SPECTACULAR sandwich, squashed between some thick Israeli style pita bread.. heaven itself on the morning after <img src='http://www.mbefooddesign.com/blog/wp-includes/images/smilies/icon_smile.gif' alt=':)' class='wp-smiley' /></p> </div> <p class="postmetadata">Posted in <a href="http://www.mbefooddesign.com/blog/category/" title="View all posts in " rel="category tag"></a>, <a href="http://www.mbefooddesign.com/blog/category/recipes/" title="View all posts in recipes" rel="category tag">recipes</a>, <a href="http://www.mbefooddesign.com/blog/category/indian/" title="View all posts in indian" rel="category tag">indian</a>, <a href="http://www.mbefooddesign.com/blog/category/blog/" title="View all posts in blog" rel="category tag">blog</a> <strong>|</strong> <a href="http://www.mbefooddesign.com/blog/saag-paneer-across-the-blogosphere.html#respond" title="Comment on Saag Paneer across the blogosphere">No Comments »</a></p>  </div> <div class="post"> <h3 id="post-125"><a href="http://www.mbefooddesign.com/blog/making-paneer-in-shanghai.html" rel="bookmark" title="Permanent Link to Making Paneer in Shanghai">Making Paneer in Shanghai</a></h3> <small>Saturday, February 2nd, 2008</small> <div class="entry"> <p> When you can’t or don’t want meat, there’s always tofu. Exciting, no? Tofu can be tasty and I do love it, but it can also be kind of bland. Paneer is just so much more tasty. Think of it like a rich tofu. What’s more it’s super easy to make, all you need is milk and some vinegar or lemon juice. Generally 1L of milk gives me enough paneer for 2 to 3 people, it really depends on how hungry you are.</p> <p>For 1L of milk you’ll usually need up to 2 Tbsp of neutral vinegar or lemon juice. Don’t go using raspberry vinegar, or balsamic vinegars, unless you want to get all experimental with the flavours. Lemon juice, white vinegar, white wine vinegar, cider vinegar, are all fine.</p> <p>In a heavy bottomed pan heat the milk to the boiling point and turn it down to a simmer. Add the first Tbsp of lemon juice. You should see a bit of curdling beginning to happen. Give a little stir with a wooden spoon, and look at your curds. You want to keep adding lemon and giving a few gentle stirs until the liquid surrounding the curds is clear and the curds are nicely formed (see image 1). You should be patient when doing this as the curds won’t form spontaneously, it might take 30 seconds to a minute.</p> <p>If you’ve added all your juice or vinegar to your gently simmering milk, and, after 2 minutes or so your curds havn’t nicely formed, add a bit more juice/vinegar and proceed as before. Give a gentle stir and watch the curds form.</p> <p>Once your curds are formed, line a sieve or colander with a tea towel or other clean piece of cloth. I just use a regular old tea towel. Things you don’t want to use are pieces of cloth that smell heavily of fabric softener or detergent, the smell is going to transfer to your paneer. You also don’t want fabric that has been freshly dyed, I know this because I once used a nice green tea towel and ended up with a bright creamy green paneer. Very impressive visually.</p> <p>Gently pour your curdled milk through the cloth lined colander and scrape out any curds that remain in the pan. Carefully fold the cloth over the curds so that you form a square of paneer folded in cloth. Place something heavy, like large can of tomatoes, or as in my case a pitcher of water (see image 2). Let the paneer cool and sit under the weight for half an hour or so, then unwrap (see image 3) and you’re all set.</p> <p>Either cube the paneer and add directly to your preparation. Alternately, cube the paneer and then deep fry it until golden. A nice touch is, when you remove the paneer from the frying oil, let them soak briefly in a solution of hot water to which some salt and a good pinch of turmeric has been added. This gives the fried paneer a nice golden colour and takes away any excess oil.</p> <p>Often I’ll save the whey from making the paneer to cook rice or in place or water in stewed dishes, it can add a bit of richness.</p> <p><a href="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/makepaneer11.jpg" title="Image 1, making paneer"><img src="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/makepaneer11.thumbnail.jpg" alt="Image 1, making paneer" /></a><a href="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/makepaneer2.jpg" title="Image 2, making paneer"><img src="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/makepaneer2.thumbnail.jpg" alt="Image 2, making paneer" /></a><a href="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/makepaneer3.jpg" title="Image 3, making paneer"><img src="http://www.mbefooddesign.com/blog/wp-content/uploads/2008/02/makepaneer3.thumbnail.jpg" alt="Image 3, making paneer" /></a></p> </div> <p class="postmetadata">Posted in <a href="http://www.mbefooddesign.com/blog/category/" title="View all posts in " rel="category tag"></a>, <a href="http://www.mbefooddesign.com/blog/category/" title="View all posts in " rel="category tag"></a>, <a href="http://www.mbefooddesign.com/blog/category/indian/" title="View all posts in indian" rel="category tag">indian</a> <strong>|</strong> <a href="http://www.mbefooddesign.com/blog/making-paneer-in-shanghai.html#respond" title="Comment on Making Paneer in Shanghai">No Comments »</a></p>  </div> <div class="navigation"> <div class="alignleft"></div> <div class="alignright"></div> </div> </div> <div id="sidebar"> <ul>  <li class="pagenav"><h2>Pages</h2><ul><li class="page_item"><a href="http://www.mbefooddesign.com/blog/about/" title="About">About</a></li> <li class="page_item"><a href="http://www.mbefooddesign.com/blog/vancouver-blogroll/" title="BC Food Blogs">BC Food Blogs</a></li> <li class="page_item"><a 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<li id="linkcat-2" class="linkcat"><h2>Blogroll</h2> <ul> <li><a href="http://eatingasia.typepad.com" rel="friend met colleague" title="Robyns fabulous blog that never ever fails to make me hungry">Eating Asia</a></li> <li><a href="http://frugalcuisine.blogspot.com/" title="a blogger from Sichuan">frugal cuisine</a></li> <li><a href="http://www.gastronomie-sf.com/" title="A San Fran food blog that I keep reading more and more of.">Gastronomie</a></li> <li><a href="http://brandoesq.blogspot.com/" title="A classy blog by Jocelyn from Singapore, with great recipes and beautiful pictures">Kuidaore</a></li> <li><a href="http://www.likealocal.cn" rel="contact co-resident" title="ablog that teaches you how to eat like a local in Shanghai">Likealocal.cn</a></li> <li><a href="http://www.nikchick.com/">Nikchick</a></li> <li><a href="http://realthai.blogspot.com/" rel="friend met colleague" title="Austins fab food blog, another hunger inducer">Real Thai</a></li> <li><a href="http://www.cupcakeblog.com/" title="THE definitve cupcake blog!">The Cupcake Blog</a></li> <li><a href="http://eatbma.blogspot.com" title="I keep ending up here :)">Travelling Hungryboy</a></li> </ul> </li> <li> <form method="get" id="searchform" action="/blog/index.php"> <div><input type="text" value="" name="s" id="s" /><br /> <input type="submit" id="searchsubmit" value="Search" /> </div> </form> </li> <script language="javascript" type="text/javascript" src="http://widget.foodieblogroll.com?BlogID=3292&StyleID=21"></script> </ul> </div> <div id="footer"> Powered by <a href="http://wordpress.org">WordPress</a> with <a href="http://www.azeemazeez.com/stuff/themes/" title="White as Milk theme for Wordpress">White as Milk Theme</a> designed by <a href="http://www.azeemazeez.com">Azeem Azeez</a>.<br /> <a href="http://www.mbefooddesign.com/blog/feed/">Entries</a> and <a href="http://www.mbefooddesign.com/blog/comments/feed/">comments</a> feeds. 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