Happy March everyone. There are two things March is known for March Madness and St. Patty’s Day. True during March Madness, there can be food, but St. Patty’s Day is known for Corn Beef and anything green. So, I thought I would go with St. Patty. Corn Beef is more American than we like to think. Before you say, “Oh, no not another Corn Beef expert,” Corn Beef is like Thanksgiving Stuffing. Everyone’s family has their own way of doing it. So, we will not go there.
I walked into a liquor store and a customer was asking the salesperson if Seagram’s 7 was Canadian Whiskey, how come it was made in the USA. It is because when the company Seagram’s was making whiskey, it was Canadian.
Now that it has been bought by other companies, the recipe is made where it is most cost-effective for the company that owns it.
When I wasn’t feeling well a few weeks ago, I did what most people do, laid in bed mindlessly scrolling through countless video reels online giving my brain a bit of a vacation. After a while, it dawned on me that it was getting late and I would need to make something for dinner.
A friend of mine who works with me and has a love of Asian food asked for this recipe and I thought it would be a great article as well. I know the French are known for their sauces, but the Asians are not half bad.
The hospitality industry is a big part of Carbon County’s workforce and the weekend of February 23 and 24 is a day of recognition for hospitality workers.
I mentioned in my column I used to cook Chinese dishes for the wei-yah (Chinese New Year feast celebration) I served my employees and good customers when I had my restaurant in Taichung, Taiwan.
As I mentioned in last week’s paper, I am often looking to see what trends are happening in the North American and world markets concerning liquor. I found it interesting that coffee cocktails are becoming popular.
Most of the ones that come to my mailbox, I had subscribed to a long time ago, when knowing what consumers were trending towards, was important for me to know.
In a way it still is, but certainly not like when I recommended products to import companies overseas.
It took me a few years before I ate pork chops as an adult.
My mother, who was an excellent cook, didn’t make them that I remember, and my stepmother, who was not an excellent cook, cooked them so long, they were just too dry to enjoy.
Years went by without me eating a single chop until I opened my restaurant in Taichung, Taiwan.
Although pasta sauces are delicious and a specialty of mine that I learned to fine-tune in working at restaurants, I try to steer clear, because pasta has way more carbs than my diet needs.
