Monthly Archives: June 2011

Celery With Cheese Sauce (and Basic White Sauce)

Learning to make a Basic White Sauce (and learning how easy it is) opens up a lot of possibilities in cooking. A long time ago a friend and I were trying to throw together a quick dinner for guests that … Continue reading

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Welsh Rarebit (Pronounced Rabbit)

No rabbits were harmed in the making of this dish, however the Welsh were insulted. Historical Foods provides a bit of history and sums it up nicely with the following; the name probably originates in the 18th century as an English … Continue reading

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花瓜燉雞 Stewed Chicken with Taiwanese Pickles

花瓜燉雞 (hua gua dun ji) Stewed Chicken with Taiwanese Pickles is one of those incredibly simple soups that are part of Chinese/Taiwanese dinners. Consumed at the end of the meal these delicately flavored soups sort of act as a palate … Continue reading

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酸辣湯 Hot and Sour Soup

酸辣湯 (suan la tang) Hot and Sour Soup actually it is Sour, Hot Soup if you translate it directly. While a lot of Taiwanese and Chinese soups are rather thin broths that are served at the end of a meal … Continue reading

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Boiled Bacon and Cabbage, Another Boiled Dinner

Boiled Bacon and Cabbage, what we would call Boiled Ham in the United States, is ubiquitous in Ireland and is common in some form or another throughout the UK and Ireland (and parts of the US heavily influenced by one … Continue reading

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台式蔬菜高湯 Taiwanese Vegetable Broth

In the US we hide corn, in some form or another, in seemingly everything. For those of you who did not grow up in Iowa you can see King Corn for examples. Mostly this hidden corn is in the form of … Continue reading

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Corn Chowder

I picked up the Pennsylvania Dutch Cookbook for a quarter or 2 a few years back at a garage sale. The publishing date is 1966, but from what I can find, I think it was originally compiled and published around 1935 … Continue reading

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