Egg drop soup, courtesy of Serious Eats’ Robyn Lee I got an interesting comment on my post about why Chinese restaurants are so cheap about a month ago. (And my friend Sam sent in an excellent post about the culinary fundamentals that work against Chinese chefs.) The reader was Jack Neefus, a Baltimore resident who Read More
In response to my post asking for reader opinions on why Chinese food in the US is so cheap, I got some amazing, intelligent responses. They ranged from Big Think’s Lindsay Beyerstein‘s hypothesis that it was cheap overhead and ingredients, to Boston food writer’s MC Slim JB‘s observation on different cultural perceptions of what makes Read More
Over a very nice meal at a Sichuanese restaurant in NYC’s Chinatown, an interesting dining question came up. I was there as an additional stomach for a Serious Eats review. We were digging into platters of stir fried greens, silken fried tofu clouds dropped in thick, sweet bath, offal slicked in chile oil redolent of Read More