Thursday, 15 May 2008

Sparks of Flavor Stand in for Heat

The Minimalist
Sparks of Flavor Stand in for Heat
By MARK BITTMAN
The New York Times

BACK in the early ’80s, when I had just begun to write about cooking, I used to hang around in the kitchen of a man named Peter Chang. Mr. Chang ran a one-man-show of a Chinese restaurant in New Haven, and was kind and patient enough to teach me some of what he knew.
Mr. Chang’s efficiency was questionable: he’d start grinding the meat and shredding the cabbage when someone ordered dumplings, and often began a batch of stock only when the first patron asked for hot-and-sour soup. More ...

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