WONG: Imported honey you buy at the grocery store may not be
safe. According to an investigative report by the Seattle
Post-Intelligencer, Chinese honey—which may contain a powerful
antibiotic—is being shipped to other countries, re-labeled, and
then shipped to the United States. This is what is known as
"transshipping"—its both illegal and highly profitable. It allows
mislabeled Chinese honey to avoid high tariffs and safety
inspections. Of particular concern, at least some of this Chinese
honey contains trace amounts of the antibiotic chloramphenicol. The
use of chloramphenicol in food products is banned in the U.S.,
Canada, and Europe, because a small portion of the population has a
deadly allergic reaction to it. Some Chinese honey has also tested
positive for other antibiotics. Chinese honey farmers resort to
these antibiotics to protect their bees from disease. In order to
dump the cheap honey on the U.S. market, honey smugglers "launder"
it through countries like Vietnam and Malaysia. According to the
Seattle Post-Intelligencer, the U.S. Food and Drug Administration
is aware of the problem, but only has the manpower to test and
track a very small portion of the more than 200 million pounds of
honey that flow into the U.S. every year.
I was looking for another quick and light meal and I was
thinking about shrimp as they usually fit that bill. While I was
eating the sichuan peppercorn steak that I made a while ago I
thought that sichuan peppercorn shrimp would be a good idea. I have
really been enjoying the mouth numbing sichuan peppercorns and I
was looking forward to combining them with one of my favorite
foods, shrimp. I just threw this recipe together as I was making it
and my goal was to keep it nice and simple so that I could enjoy
the succulent shrimp with the mouth numbing sichuan peppercorns and
the spicy heat from the chilies. The first thing that I did was
start by toasting the sichuan peppercorns in a frying pan and I was
immediately rewarded by their amazing aroma which quickly filled my
apartment. I finished the dish off with some sesame oil which made
my place smell even better. These two smells always bring back
memories of Asian cuisine and restaurants. The sichuan peppercorn
shrimp came together quickly and easily and turned [...]
With the really cold weather setting in I was in the mood for a
nice warming soup and as luck would have it I had a lot of the
Asian style chicken broth leftover from when I made the Hainanese
chicken rice. (The Asian style chicken broth is basically the broth
leftover from poaching a chicken along with some garlic, ginger and
green onions. You can then simmer the chicken bones in the broth to
give it an even stronger flavour.) Whenever I eat out at Chinese
restaurants one of the things that I like to order is the hot and
sour soup and I had been wanting to try making it at home. I
figured that the Asian chicken broth would work well in Chinese hot
and sour soup and that the hot and spicy soup would be perfect for
the deep freeze that we were in.
I found a bunch of recipes for hot and sour soup and used what I
liked from each of them to come up with this one. I tried to keep
the recipe as authentic as I could and that meant that there were a
few ingredients that I was not familiar with including the tree
[...]
My elder bro rand I are big fans of spicy food. Since young, we
were “trained” by our parents to eat super spicy chillies and curry
dishes. Recently, he recommended me to this new place. It’s new for
me but it is certainly not for others, especially in China. This is
Restaurant Chicken Hot Pot. For [...]
Dollar store music time again. This time with a cheap plastic
keyboard with a handle that makes it a splendid futuristic keytar
blaster pistol...thing. And it's combined with an old, terrible
accidental song fart called Chinese Food On The Curb. It was
written when I left Chinese food on the curb. Amazing, right?
