Vegan dim sum.GOING OUT FOR DIM SUM dim sum n. A traditional Chinese cuisine in which small portions of a variety of foods, including an assortment of steamed or fried dumplings, are served in succession. is at once a serene and clamorous affair. While you and your friends (doing dim sum necessitates a crowd) sit langourously sipping tea and nibbling nibbling Nutrition The consumption of multiple–up to 17–'mini-meals' per day, as opposed to the usual 3 meals/day. Cf Bingeing, Gorging. on dumplings, the waitstaff rushes by in an intricate ballet. Pushing carts like street merchants, they offer their wares We love "wares" in this industry as noted below. See also warez. abandonware adware annoyware badware beltware betaware bloatware boardware brochureware bridgeware censorware cloudware courseware crapware crimeware crippleware crossware crudware demoware donateware dribbleware . After presenting the dish to the table and incrementing the growing bill, they drift away Verb 1. drift away - lose personal contact over time; "The two women, who had been roommates in college, drifted apart after they got married" drift apart to the next table. Some-how, the juxtaposition juxtaposition /jux·ta·po·si·tion/ (-pah-zish´un) apposition. jux·ta·po·si·tion n. The state of being placed or situated side by side. of the serene and the frantic only enhances your feeling of calm, sitting in your little oasis oasis (ōā`sĭs), an area within a desert where the water table reaches the surface, with enough moisture to permit the growth of vegetation. The water may come up to the surface in springs, or it may collect in mountain hollows. with good company as the plates pile up. At most restaurants that serve dim sum, it is especially important for vegetarians to bring along meat-eating friends--at least then someone will not go home hungry. Even dishes that seem like they might be veggie-friendly turn out not to be upon inspection. My last dim sum brunch at a restaurant was spent munching munching - Exploration of security holes of someone else's computer for thrills, notoriety or to annoy the system manager. Compare cracker. See also hacked off. on serving after serving of steamed sesame greens while passing other dishes on to my omnivore omnivore: see carnivore. omnivore Animal that eats both plant and animal matter. Most omnivorous species do not have highly specialized food-processing structures or food-gathering behaviour. compatriots. Dim sum is based upon the Cantonese Can·ton·ese n. The variety of Chinese spoken in and around Guangzhou (formerly Canton), China. Can tradition of eating bite-sized morsels with tea. Families in China have long enjoyed holding yum cha For other uses, see . Yum cha is a term in Cantonese which literally means "drinking tea". It refers to the custom of eating small servings of different foods while sipping Chinese tea in Cantonese speaking areas of southern China. , or tea lunches. The tea lunch is an opportunity for loved ones loved ones npl → seres mpl queridos loved ones npl → proches mpl et amis chers loved ones love npl to share tea and conversation. The many Cantonese immigrants who settled in the San Francisco Bay Area “Bay Area” redirects here. For other uses, see Bay Area (disambiguation). The San Francisco Bay Area, colloquially known as the Bay Area or The Bay in the late 19th century brought the custom to the US. Since that time, what was once a regional tradition has spread throughout both countries. Variety is a hallmark hallmark, mark impressed on silverwork or goldwork to signify official approval of the standard of purity of the metal, also called plate mark. The hallmark was introduced by statute in England in 1300 and enforced by the Goldsmiths' Hall, London. of dim sum. Though disparity dis·par·i·ty n. pl. dis·par·i·ties 1. The condition or fact of being unequal, as in age, rank, or degree; difference: "narrow the economic disparities among regions and industries" from location to location can be spectacular, generally dim sum revolves around items that can easily be served in bite-sized portions, and so conversation does not need to be interrupted in·ter·rupt v. in·ter·rupt·ed, in·ter·rupt·ing, in·ter·rupts v.tr. 1. To break the continuity or uniformity of: Rain interrupted our baseball game. 2. . Dumplings, buns, and rolls play a big part. Items may be steamed, fried 1. (hardware) fried - Non-working due to hardware failure; burnt out. Especially used of hardware brought down by a "power glitch" (see glitch), drop-outs, a short, or some other electrical event. , baked, or boiled boiled adj. Slang Intoxicated; drunk. Adj. 1. boiled - cooked in hot water poached, stewed cooked - having been prepared for eating by the application of heat in soup. Creating the stunning array of items that restaurants serve makes replication In database management, the ability to keep distributed databases synchronized by routinely copying the entire database or subsets of the database to other servers in the network. There are various replication methods. in the home seem impossible. Certainly making the nearly one hundred dishes listed in some restaurant menus is out of the question. However, working with a relatively small number of ingredients, it is possible to come up with a surprising array of dishes by shifting ingredients and cooking methods. Wontons boiled in soup can very easily become another dish when the filling ingredients are changed slightly and fried. Some ingredients may be hard to come by. Fortunately, Asian markets have opened in most metropolitan areas in response to a growing Asian population. In some areas, these markets may be the only place to locate vegetarian vegetarian /veg·e·tar·i·an/ (vej?e-tar´e-an) 1. one who practices vegetarianism. 2. pertaining to vegetarianism. veg·e·tar·i·an n. One who practices vegetarianism. oyster sauce Oyster sauce is a viscous dark brown sauce commonly used in Chinese, Filipino and Thai cuisine. It is especially common in Cantonese cuisine. Origin Oyster sauce is prepared from oysters, brine, umami flavour enhancers such as MSG, and typically contains preservatives to , hoisin sauce hoi·sin sauce n. A thick, sweet, pungent sauce used in Chinese cooking. [Chinese (Cantonese) hoísin, seafood, equivalent to Chinese (Mandarin) h , or eggless spring roll wrappers In data mining and treatment learning, wrappers were used by Ron Kohavi and George John. Their idea was to wrap their treatments learners in a preprocessor that would search to make subsets from the current set of attributes. . In working out these dishes, I did not try to be too authentically Chinese Chinese, subfamily of the Sino-Tibetan family of languages (see Sino-Tibetan languages), which is also sometimes grouped with the Tai, or Thai, languages in a Sinitic subfamily of the Sino-Tibetan language stock. . Rather than try to faithfully replicate rep·li·cate v. 1. To duplicate, copy, reproduce, or repeat. 2. To reproduce or make an exact copy or copies of genetic material, a cell, or an organism. n. A repetition of an experiment or a procedure. the dim sum as it is in China, I feel it is better to see dim sum as a global phenomenon and open to interpretation by every new cook who approaches it. This is especially true for vegetarians, who have not always found going out for dim sum very easy. BAKED BARBECUE "PORK" BUNS (Makes 8-10 buns) This is a basic pizza-like dough that will make a sort of mini-calzone. These buns are the linchpin to a beautiful display. 1 Tablespoon ketchup 1 1/2 teaspoons vegan granulated sweetener (see page 8) 1 1/2 Tablespoons sherry or cider vinegar 3 Tablespoons low-sodium soy sauce 1/4 teaspoon ground doves 1 package seitan, cut into large chunks 2 Tablespoons peanut oil 2 cloves garlic, crushed or minced 1 red onion, finely chopped 1 Tablespoon low-sodium soy sauce Dough for buns: 2 teaspoons dry yeast 2 Tablespoons vegan granulated sweetener 2/3 cup warm water 1/4 cup olive oil 1/2 teaspoon salt 2 cups flour Preheat oven to 350 degrees. Mix ketchup, 1 1/2 teaspoons sweetener, sherry or vinegar, soy sauce, and cloves together. Brush over whole seitan pieces and then roast for 20 minutes. While seitan is roasting, make the dough for the buns by mixing yeast with the 2 tablespoons sweetener and the water, and allow the yeast to proof (react) for 10 minutes. Add olive oil, salt, and flour, and knead until smooth. Put dough into an oiled bowl and allow to rise until doubled (about an hour or so). When the seitan is done, put it aside to cool. After the seitan has cooled a bit, shred or cut the seitan into fairly small chunks. Heat the peanut oil in a wok or saute pan and stir-fry the garlic and onion until they soften a bit (3 minutes). Add the seitan and cook 3 minutes. Add the final soy sauce and cook for 1 minute more. Reheat the oven to 400 degrees. Roll out the dough and cut out circles about 3 inches in diameter using a wide-rimmed glass or cookie cutter. Place 1 tablespoon of the filling into each circle and seal the dough around it. Lay buns, sealed-side down, on a greased cookie sheet. Brush the buns lightly with a little water, and bake for 25 minutes or until lightly browned. Total calories per bun: 295 Fat: 11 grams Carbohydrates: 35 grams Protein: 13 grams Sodium: 591 milligrams Fiber: 1 gram SPINACH EGGLESS EGG ROLLS (Makes 8-10 egg rolls) You should be able to find egg-free rolls in your local Asian foods store. 1 dove garlic, minced 3 green onions, minced 1 Tablespoon peanut oil 4 cups chopped spinach 1/4 cup textured vegetable protein (TVP), reconstituted in water, and drained 1 1/2 Tablespoons low-sodium soy sauce 1 1/2 teaspoons vegetarian oyster sauce 1/4 teaspoon white pepper 8-10 eggless eggroll wrappers Oil for frying Duck sauce (optional) Stir-fry garlic and green onions in peanut oil for 2 to 3 minutes. Add spinach and reconstituted TVP. Cook until spinach is wilted, 3 or 4 minutes. Combine soy sauce, vegetarian oyster sauce, and white pepper in a small bowl. Add to spinach and mix through. Make eggrolls by putting about 2 tablespoons of the filling a third of the way from one end, folding in the sides, and rolling the wrapper up. Seal roll with a little bit of water. Deep-fry rolls in 350 degree oil for about 5 minutes on each side. Serve with commercial duck sauce, if desired. Total calories per roll: 73 Fat: 2 grams Carbohydrates: 11 grams Protein: 2 grams Sodium: 144 milligrams Fiber: 1 gram SAUTEED SESAME GREENS (Makes 4 appetizer servings) For this, any Chinese greens or spinach will do. 3 doves garlic, chopped 2 teaspoons neutral-flavored cooking oil 4 cups well-washed greens 2 teaspoons low-sodium soy sauce or tamari 1 Tablespoon toasted sesame oil Make sure that the greens have been washed thoroughly or soaked in several changes of water. Stir-fry garlic in oil for 2 minutes. Add greens to pan with water still clinging to them, and stir-fry until wilted, 3 to 4 minutes. Turn off the heat and toss with sesame oil and soy sauce. Total calories per serving: 64 Fat: 6 grams Carbohydrates: 3 grams Protein: 1 gram Sodium: 134 milligrams Fiber: 1 gram SWEET POTATO AND GINGER POTSTICKERS (Makes 20 potstickers) These potstickers, featured on page 11, are quite spicy. To reduce the amount of heat, lessen or leave out the chili garlic paste. 5 dried Chinese black mushrooms 1 dove garlic, minced 3 green onions, minced 2 Tablespoons grated ginger 1-2 Tablespoons oil for frying 3 cups peeled and grated sweet potatoes 2 Tablespoons low-sodium say sauce 1 Tablespoon vegetarian oyster sauce 1 Tablespoon rice wine vinegar 2 teaspoons hoisin sauce 1/2 teaspoon chili garlic paste (optional) ** 1/4 teaspoon white pepper 1 Tablespoon cornstarch 1 Tablespoon water Eggless gyuza wrappers 2 Tablespoons peanut or vegetable oil 1/2 cup water or vegetable broth Reconstitute black mushrooms by submerging them in boiling water and soaking for about 15 minutes. Remove, let cool, and finely chop mushrooms. Stir-fry garlic, green onions, ginger, and mushrooms in oil for 2 minutes. Add sweet potatoes and lower temperature to medium, cooking until potatoes begin to get tender, about 10 minutes. Meanwhile, combine soy sauce, oyster sauce, rice wine vinegar, hoisin sauce, chili garlic paste (if desired), and white pepper in a bowl. Mix cornstarch and water in a separate bowl. Add soy sauce mixture to vegetables and cook to boiling. Take the pan off the heat and mix in cornstarch and water mixture. Wrap potstickers by placing about 1-2 teaspoons of the filling in the center of a wrapper, wetting one half of the edge, closing the wrapper, and then adding 3 or 4 pleats to the edge. Keep completed potstickers on a lightly-floured plate while you work to keep them from sticking to each other. Heat oil in skillet and place potstickers close to each other, covering the entire bottom of the pan. Brown for 3 to 4 minutes. Pour water or broth over potstickers and allow them to steam as the water or broth boils away (about 5 more minutes). Note: Hoisin sauce can be found at most Asian food markets. It is a sweet, dark brown sauce, and a little goes a long way in flavor. Total calories per potsticker: 87 Fat: 3 grams Carbohydrates: 94 grams Protein: 1 gram Sodium: 187 milligrams Fiber: 2 grams PAN-FRIED TOFU WITH SPICY PEANUT SAUCE (Serves 6) The spicy peanut sauce from this recipe also works well poured over a combination of Chinese noodles and green onions. 1 package firm regular (not silken) tofu 3 Tablespoons sherry or Chinese cooking wine (mirin) or alder vinegar 6 Tablespoons low-sodium soy sauce, divided 2 Tablespoons vegetarian Worcestershire sauce (found in natural foods stores) 1/2 cup cornstarch Oil for frying 1/3 to 1/2 cup vegetable broth 2 Tablespoons sesame oil 2 Tablespoons chunky peanut butter 1 Tablespoon rice wine or red wine vinegar 1 Tablespoon hoisin sauce 1 teaspoon chili garlic paste ** Press tofu (cut tofu into six pieces and place under a weight) for 45 minutes to an hour. Discard excess water. Stir together sherry, half the soy sauce, and vegetarian Worcestershire sauce and pour over tofu. Marinate for at least 20 minutes, and drain. Lightly coat tofu with cornstarch, being sure to shake off excess. Pan-fry in a half-inch of oil. Turn when bottom has turned brown, 4 to 5 minutes. Drain on racks over paper towels. While the tofu cools, stir together broth, rest of soy sauce, sesame oil, peanut butter, rice wine, Hoisin sauce, and chili garlic paste in a saucepan over low heat until all ingredients are incorporated. Serve tofu with sauce. Total calories per serving: 233 Fat: 14 grams Carbohydrates: 18 grams Protein: 11 grams Sodium: 795 milligrams Fiber: 2 grams ** This paste is extremely potent. If you dislike spicy food spicy food Nutrition Any comestible marinated in and/or which contains chili peppers, mustard with horseradish, curry or other spices that evoke a desired intraoral sensation that crosses pain with pleasure; SFs may elicit an autonomic nervous system , leave this ingredient out altogether. Use no more than called for until you've you've Contraction of you have. you've you have you've have tried it!! WONTON SOUP (Serves 4) Wontons: 2 cups shredded Nape cabbage Salt or salt substitute to taste Oil spray for stir-frying 2 cloves garlic, minced 2 Tablespoons minced ginger 2 leeks, white parts only, cut in half lengthwise, rinsed, and sliced into thin half moons 1 green onion, minced 5 dried black Chinese mushrooms, reconstituted in boiling water and minced 1/2 cup finely chopped fresh mushrooms 2 Tablespoons low-sodium soy sauce 1 Tablespoon vegetarian oyster sauce 2 teaspoons hoisin sauce 1 1/2 teaspoons rice wine vinegar 1/4 teaspoon white pepper 20 eggless wonton or gyuza wrappers 1 quart vegetable stock 1 Tablespoon cooking wine or cider vinegar 2 Tablespoons low-sodium soy sauce 1 carrot 1 Tablespoon sesame oil 1 green onion, chopped Put shredded cabbage in a colander with a sprinkling of salt and allow to drain for half an hour. Rinse cabbage. Stir-fry garlic, ginger, leeks, and green onion together in oil for 5 minutes. Add all the mushrooms and cabbage and stir-fry another 4 to 5 minutes. Meanwhile, combine soy sauce, oyster sauce, hoisin sauce, rice wine vinegar, and white pepper in a bowl. Stir contents of bowl into the other ingredients and continue to stir-fry for another minute or two. To make wontons, place 1 1/2 teaspoons filling in the center of a wrapper. Add a little water to one edge and then fold wrapper, pinching the edges together. Pull the two corners along the fold together, then wet and secure them to each other. Simmer stock, wine or vinegar, and soy sauce in a soup pan. Using a vegetable peeler, add ribbons of carrot to the soup. Add wontons to the soup and simmer, 7 to 9 minutes each. Garnish with sesame oil and green onion. Total calories per serving: 295 Fat: 7 grams Carbohydrates: 50 grams Protein: 6 grams Sodium: 1316 milligrams Fiber: 8 grams Michael Craven CRAVEN. A word of obloquy, which in trials by battle, was pronounced by the vanquished; upon which judgment was rendered against him. lives and cooks with his wife and daughter in Baltimore Baltimore, city (1990 pop. 736,014), N central Md., surrounded by but politically independent of Baltimore co., on the Patapsco River estuary, an arm of Chesapeake Bay; inc. 1745. , MD. |
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