Name: Shaomai Primary Ingredient(s): Pork, Shrimp Type of Dish: Dumpling Method of Preparation: Steam I imagine that those of us who were raised in a Western culture have different approaches to each kind of dish available at dim sum. Some dishes are the rock stars, those dishes that are seen as ultra-exotic by those recently acquainting themselves to the dishes. Included in these are any thing made with chicken feet, squid, or fish balls.
Name: Nuòmǐ Fàn Primary Ingredient(s): Rice and Sausage Type: Rice Method of Preparation: Steam If there is one variable that tend to separate dim sum neophytes from those well versed in ordering the classic food, it’s the act of letting one’s eyes determine how delicious a dish may or may not be. Whether it’s turning away from an order of chicken feet to letting color dictate ordering decisions, folks who’ve grown up accustomed to the Western tradition of food and food preparation typically have to rethink their approach to eating.
If there’s anything I hate most in the world, it’s me not knowing, or having incorrect knowledge of, a subject in which I have interest. Right now I have a strong interest in Dim Sum, but there are several variables I need to overcome in order to get even a baseline understanding of such a huge topic. This includes putting proper names to dishes
One of the primary things learned in researching whiskey for 99 Drams of Whiskey (available at a local bookstore near you. Makes a great Holiday gift!), is that the huge prices paid for some of the bottles out there have little, if anything, to do with the quality of the whisky inside said bottle.
Besides being a mouthfull to say, the Gouden Carolus Cuvee Van De Keizer Blauw is, at its heart, a Belgian Dark Ale. What is a Belgian Dark Ale you ask? The term is essentially a catch-all phrase for all strong Belgian Ales, including Dubbels or Tripels, but also includes those who make no such claim to being a Dubbel or Tripel.
Here’s a tip for those of us who are novices to the beer world: If you like deep, complex malty flavors, but are not a fan of hops, then you can be well served to search for Belgian or Belgian-style Dubbels and Tripels. These types of beers come from the Belgian monastic traditions of brewing that I’ve mentioned before, and in fact are often produced in both the Trappist breweries, as well as the breweries that produce abbey-style beers (more on those later)
These statistics come from the Brewers Association : US Breweries as of July 31, 2009 962 Brewpubs 456 Microbreweries 64 Regional Craft Breweries 1,482 Total US Craft Breweries 20 Large Breweries 23 Other Breweries 1,525 Total US Breweries And because I can’t keep this news to myself, here’s some statistics regarding sales: Growth of the craft brewing industry in the first half of 2009 was 5% by volume and 9% by dollars. Overall US beer sales are down 1.3% in the first 6 months of 2009. Imported beer sales are down 9.5% in the first 6 months So, overall beer sales are down, but craft brewing sales and production is up
In a discussion about Czech Pilsners, one “expert” maintained that the only way to judge these beers is to drink them from tap in their country and/or brewery of origin. It’s proclamations such as these that drive me off of the rails
Prior to my recent trip to Germany, my own perception of German food was that it was hearty, rich, filling, and about as subtle as an airhorn. After said trip, my perception really hasn’t changed all that much. There are little to no delicate flavors found in their food.
No, this isn’t beer made with chocolate malt.
