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It is a whirlwind in here

Date

04/03/2017

Eating Fine Food In 13th Century China

I’m always on the look for onion news and recipes. There still might be a *third* Onion novel.

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In my novel, China Lily, my main characters, Cepa Cannara and Matzerath, are on a year-long trading voyage from Italy to China on the good ship The Pegasus, thirty years before Marco Polo did the same. In this segment, they have a meal with their host, Lu-Hsing.

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delicious-oyster-omelette

“You boys are in the Port of Zaitun.” Lu-Hsing speaks in an authoritative tone. “Fish a speciality.”

“There must be something else.” Matzerath points. “Look at all the cooks.”

“No soup?”

“Pah!”

“Trouble-making Round Eyes.” Lu-Hsing points to a wok near the end of the aisle and starts to walk. “We’ll try there.”

“What does he have?” Cepa falls into step behind Lu-Hsing, followed by Matzerath.

“Oyster omelette.”

“Eggs?” asks Matzerath.

“As many as you want.”

“That will take a big pan.”

“He can use a high-sided wok.” Lu-Hsing pretends to whisk something in a wok. “Plop it right onto a plate.”

View original post 630 more words

Bring Out the Sweetness, Sweet Onion Spaghetti is Here

Bring out the sweet onions, spaghetti, pecorino romano and you have a super simple pasta that’s ultra satisfying. See more at PBS Food.

Peel and slice the onion(s) in half. Use a mandoline to slice half of the onions into very thin slices against the grain (the direction you would normally cut onion rings). Put the mandolined onions to a large bowl and fill with cold water. Let these onions rest until they are no longer too spicy.

Slice the other half of the onions by hand with the grain into 1/4-inch thick slices.

Source: Bring Out the Sweetness, Sweet Onion Spaghetti is Here

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