Top-to-tail eating is something that has been on trend for a few years now in the food industry. Many (good) restaurants will make a point of using all of the animal (fat, bones, tougher cuts of the meat), all of the vegetable (stalks, leaves etc), forage for garnishes etc.
When you enter a new and unfamiliar culture, as I did nearly nine years ago when moving to London, you prepare yourself to feel out of your element. You read up on the pending changes. You think about them, try to imagine yourself experiencing them first hand. Stand on the right, walk on the left. Ok got it. Sweet corn on pizza. Um, I’m not really convinced, but ok, fine. Stop referring to trousers as ‘pants’. I’m still working on that one.
I have always loved Chinese food. As an American Jew, I have strong ties to the Chinese restaurant, where our family spent Christmas eve or day each year, as it is pretty much the only establishments open on Christmas in the US. As an adult, well, I work for a Chinese cookery school after all. I love Chinese cuisine’s use of flavours, the emphasis on sauces, vegetables and a variety of noodles (ones pictured below are mung bean/glass noodles). I love how its fundamentals can lend themselves to a quick and easy weeknight meal (especially now that I have a much better understanding of the cuisine- thanks School of Wok!). The thing I’ve found to be the biggest stumbling block so far when making Chinese food at home, is Isla’s non-negotiable sesame allergy. Continue reading