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Fw: hakka: Hakka mention on TV Food Network
----- Original Message -----
From: Francis Chin <email@example.com>
Sent: Thursday, May 11, 2000 11:58 AM
Subject: hakka: Hakka mention on TV Food Network
> Food Network is a cable television channel in the U.S. that focuses on
> cuisine and cooking. I was watching a program called "Taste", which spends
> half hour each day focusing on the qualities of a single ingredient, and
> what dishes can be made with it. I was suprised by this mention by David
> Rosengarten, who is a food and wine critic and the author of the "Dean &
> DeLuca Cookbook", when he was reviewing salt:
> David Rosengarten, Taste
> Wed. May 10 Show #TS4891: Salt
> "Something else that salt is good for, is making a crust. This is an
> interesting kind of thing.
> There are a number of cuisines around the world that create salt crusts as
> coating for the outside of food, like the
> Hakka people in China, make a famous salt-baked chicken. Now, this crust,
> you shatter and you knock off after the food
> inside is cooked. But, what the salt does is it makes this perfect seal
> around the food and it keeps the food inside
> incredibly juicy, and moist, and absolutely delicious. And the salt does
> add its own character to the food inside --
> in other words, the food does not get salty."
> Francis H. Chin, J.D.
> Webmaster, Brooklyn Law School
> Email: firstname.lastname@example.org
> Phone: (718) 780-7597
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