#dry sherry

[vegan-nom-noms]

Creamy Sherry Tofu

[what-marsha-eats]

From the FB pg Vintage Recipes

1967

Joyce Chen was credited with popularizing northern-style Chinese cuisine in the United States, coining the name "Peking Raviolis" for potstickers. Chef Chen was also credited with inventing and holding a design patent for a flat bottom wok with handle (also known as a stir fry pan), and developing the first line of bottled Chinese stir fry sauces for the US market.

[foodfuck]

easy dan dan noodles

[kilianromero]

Tío Pepe Jerez (1950)

[what-marsha-eats]

Maltose-Glazed Spareribs Recipe

From the 1992 China Moon Cookbook by Barbara Tropp

From the Web site ckbk.com:

For those who love sweet and spicy spareribs of the Flintstone’s variety, this is a dish to adore. Made from the meatiest pork spareribs available, they are first poached to cook the meat and then roasted with several coats of a tangy, sweet glaze.

Maltose is an impossibly-sticky Chinese sweetener that is available in small plastic tubs or crocks and must be attacked with a sturdy spoon dipped in boiling water. There is no substitute for the experience nor the taste, although a slightly lesser amount of mild honey is workable in this dish.

The ribs can be poached a day or two in advance. The two-step glazing can be done in quick succession or spread out over two days. Given the easily stretched timetable, this is fabulous party food.

[foodfuck]

cheddar scalloped potatoes and ham

[foodfuck]

gambas al ajillo - shrimp in garlic chili oil

[geoxx-carrboro]

The Engineer's Regret - By Geox

The Engineer’s Regret—a poem where precision breaks and memory hums like a fan in the dark He built it right—he always did,Each wire neat, no circuit hid.The angles true, the logic tight,Yet still it failed beneath the night. Two ounces Scotch to ground the frame,A base of smoke, not pride or shame.Cynar flows next, a bitter trace,Like solder burned on time’s pale face. A touch of sherry, dry…

The Engineer's Regret - By Geox