What's Up Doc?

Sichuan's Finest Spice

Submitted by spicedocadmin
on Fri, 11/23/2012 - 07:06

It has been quite some time since I last posted, truth be told it has been over a year (though if you've been following me on facebook, I do get something up there almost daily). In any event, I owe you an explanation and a commitment to be back on here regularly ....

The New Spice Doc

Submitted by spicedocadmin
on Wed, 07/18/2012 - 14:39

Dear Readers - Please bear with us while we complete the site, there is much work to be done! In the meantime all the archived blog posts from the previous site have been relocated here so you can search to your hearts desire. This is the soft launch ....

Kitchen Medicine

Submitted by spicedocadmin
on Tue, 12/06/2011 - 11:30

And lastly, a cooking tip I learned as per fresh water fish (any non ocean fish) : take your fish, do what you need to do it (keep it whole and gutted or filleted) and submerge it in water with vinegar ....

Mountain Yam - Shan Yao

Submitted by spicedocadmin
on Sun, 11/13/2011 - 09:30

If you haven't already met, I'd like to introduce you to the Mountain Yam (Shan Yao). This is one of the most prevalent TCM medicinal herbs that is also commonly used as a food in a variety of dishes such as soups, hot pot (Huo Guo), stir fried dishes, and grated or sliced raw (the raw version is used often in Japanese cuisine) ....

Perfect Persimmons: The "Other" Apple

Submitted by spicedocadmin
on Tue, 10/25/2011 - 09:30

I didn't eat my first persimmon until 2002. I remember this because it was an event, that's how delicious persimmons are. I had been wondering what is that odd looking orange'ish-yellow tomato that's not a tomato sitting amongst all the fruit in China Town in NYC ....

Congee : Digestive Healer

Submitted by spicedocadmin
on Sun, 10/16/2011 - 09:30

Congee is by far one of the most prevalent examples of medicinal cooking's marriage with commonplace kitchen knowledge in Chinese and Asian culture(s) at large (in Thailand it's Khao Tom, in Japan it's Zohsui or Kayu, in Korea it's Jook/Juk, and so on) ....

Fresh Chickens in Chongqing

Submitted by spicedocadmin
on Mon, 10/10/2011 - 09:30

I am only 3 days into properly and officially living in Chongqing so there isn't a whole lot to report on through the fog of jet lag still clouding my mind during the days. BUT, I will say, one thing I am considering to do very soon is pick a chicken (or a duck) at the local grocery store to have freshly butchered for us ....

Purslane, the Underappreciated Weed

Submitted by spicedocadmin
on Fri, 09/09/2011 - 03:30

There will be no recipe with this post as I am in the midst of moving madness (to Chongqing, China) and can barely put two pieces of bread together with something in between let alone concoct a proper meal ....

Tomato Time

Submitted by spicedocadmin
on Wed, 08/17/2011 - 03:30

I feel like I am about to write this post a few weeks too late for those that haven't been relishing in this season, in tomato season. Not that you can't eat tomatoes in the winter, as there are many a freshly canned (sans preservatives beyond salt) brand and given how we consume, you can find them all year round anyway - but they really don't taste as good as they do right now ....

Welcome to Chongqing

Submitted by spicedocadmin
on Fri, 07/29/2011 - 03:30

Since I will soon be relocating to Chongqing (formerly Chungking), which just so happens to be Chicago's sister city, I thought I'd share a few snippets of the life and food there. There will be more as the years go by and I delve even further into yao shan (medicinal cooking) which is a big part of why I am going there ....

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