The Hampton Smoker

What's up wtih what's going down? Does a tree falling on the ocean with no one around make a sound? Barbecue, BBQ, Bar-b-que. It's all in how you sell it.

Wednesday, July 11, 2007

Hot for Teacher: Ancient Peppers of Mexico and Chinatown Flavor

Here are are some pictures from a recent foray into Chinatown. Anyone who has read my blog for a while (I'm talking to you, mom) knows how much I love eating in Chinatown. This last time I got to introduce my father to a new place-- New Yeah Shanghai Deluxe on Bayard. He loved it. He proclaimed the fried pork dumplings and kung pao the best he'd ever had.

While waiting for my father, Hiroshi and I ducked into the tea house across the street for a quick char siu pork (Chinese bbq pork) bun to tide us over. When we got to the restaurant w/ my dad, we had an amazing Rice Cake w/ Pork dish and several different kinds of dumplings including scaldingly hot soup dumplings, and the aforementioned kung pao. We finished the meal right next door to New Yeah Shanghai Deluxe by going to the Chinatown Ice Cream Factory next door. I had the Pistachio-Cherry. Delish.

My capitalization is random.

Incredible news about the discovery of ancient dried peppers in Mexico--

"Shriveled peppers preserved for 1,500 years in two caves in southern Mexico are giving scientists a real taste of pre-Columbian agriculture and the spicy fare it yielded."

Click the text above to read more about the Mexican peppers.


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