DOG DAYS OF YULIN The Tradition of Dining on Dogs

Southern China has always had a tradition of dining on dogs—people from other parts of the country even joke that Southerners will eat anything with legs but the dinner table. But despite becoming more prosperous in the 1990s, Yulin has maintained the unique tradition of holding a canine banquet every summer.

http://www.vice.com/the-vice-report/dog-days-of-yulin-full-115

Pets in a Pot – by Kevin Bryan

Out of the Scrap Bowl Halloween Special

Pets in a Pot  by Kevin Bryan

 Pets in Pot

 We like to pet them, hug them and lavish them with love but In various parts of the world, that warm and affectionate animal you think of as a pet would be dinner.   For example, throughout Asia dog is an acceptable choice for meat.  In Vietnam they even have names for different preparations:  Thit Cho Luoc – Steamed dog; Cha Cho – Grilled  dog; Rua Man – Steamed dog in shrimp sauce, rice flour and lemon grass; Doi Cho – Dog sausage with dog blood, peanuts, vegetables and neck bone; Gieng Me Mam Tom – Steamed dog in shrimp sauce, ginger, spices and rice vinegar; Canh Xao Mang Cho – Bamboo shoot and dog bone marrow; Cho Xao Sa Ot – Fried dog in lemon grass and chilli.  Dogs, although a commonly found food source in current or historical sociological settings are by no means alone, Guinea Pigs in Central and South America, called Cuy, are raised as a common food source.  Even what we consider a house cat is used and yes there really are places where you can get a Gato Taco.  The list goes on and on, basically proving that in the wrong part of the world if it doesn’t run, hop, swim, crawl, slither or fly away fast enough it is eaten.  The following is an actual recipe that has been used for various small cuddly yet tasty morsels.

 

Ingredients

2-3 lbs small animal cut into serving pieces

 

Marinade

4 cloves garlic, crushed

1 tablespoon ground cumin

1 teaspoon dried oregano

2 tablespoons olive oil

 

Braise

2 tbsp olive oil

1 red onion, finely chopped

2 tablespoons chili paste (see recipe)

7 tablespoons white wine

1 cup good-quality light meat stock

1/3 cup roasted peanuts, ground

12 new potatoes

1 tablespoon finely chopped flat-leaf parsley

Salt and freshly ground black pepper

 

Directions

Put the meat pieces in a bowl. Mix the marinade ingredients together in a bowl and use your hands to massage the marinade into the meat pieces, making sure they are well covered. Season with salt and pepper and leave to marinate for at least a couple hours.

Heat the olive oil in a Heavy Pot over medium heat. Fry the meat pieces on all sides until evenly browned. Remove the meat from the pan with a slotted spoon and add the onion. Sauté the onion until translucent and then add the chile pastes. Cook for a further couple minutes and then deglaze the pan with the white wine. Scrape vigorously to make sure nothing is sticking and then add the stock. Return the pieces of meat to the pan. Cover and simmer over low heat for about 1 hour.

Meanwhile, boil the potatoes in plenty of water until they are firm but tender inside. Drain, and when cool enough to handle, cut the potatoes in half crosswise.

Stir in the peanuts and leave to simmer uncovered for a further 30 minutes, until the sauce has thickened and the meat is very tender. Add the potatoes and leave them to heat through. Serve sprinkled with the parsley.

 

homemade chilli paste

3.5 oz dried red chilli, cut (with scissors) and soaked in hot water for about 20 minutes

2 medium onions, chopped

10 cloves garlic

5 pecans

1 sugar

water as needed

3 Tbl Spoons vegetable oil for frying

Drain the chillies and place everything apart from the oil, in a blender/food processor with enough water to get a smooth paste.

2. Heat the oil in a deep wok or saucepan, then fry the chilli paste on medium heat initially for about 5 minutes until fragrant.

3. Lower the heat and cook for about an hour, stirring every now and then.

4. Let cool and store in a clean jar in the fridge, lasts up to a month. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.

 

Warning:  Before you head to your local pet shop for a tasty treat checkout your local societies taboos and laws to avoid an embarrassing and/or costly situation.

Review of Taco Bell’s A.M. Crunchwrap ~Elizabeth Springer, AIS Fall 2014

Review of Taco Bell by Elizabeth Springer
Review of Taco Bell’s breakfast: A.M. Crunchwrap

Taco Bell recently came out with a breakfast menu in the past year and it has already become popular all over the United States. I just tried the A.M. Crunchwrap and have nothing bad to say about it. The A.M. Crunchwrap consists of eggs, cheese, bacon/sausage, and hash browns. What makes this breakfast item stand out is the hash browns inside of the wrap, instead of having a side of hash browns like most breakfast meals. I think this new menu has opened Taco Bell up to a lot of opportunities and provide them with even more business than they were getting before. You should check out something on their menu and if you’re a Taco Bell fanatic like me, I guarantee you will love it!!! 

Luciano Pizza and Pasta Restaurant Review ~Gabriela Castillo, AIS Fall 2014

Luciano Pizza and Pasta Restaurant Review by Gabriela Castillo
Luciano’s has amazing pizza. The pepperoni pizza is to die for! I would suggest this restaurant if you want real Italian pizza.
Now, the pasta is a whole different story. I ordered the Fettuccine Alfredo, all I can say about it is that it was disgusting. The Alfredo sauce was super thick and flavorless. The chicken needed salt, actually everything needed salt. A little dab of garlic and salt would have gone a long way. It was honestly one of the grossest Fettuccine Alfredo’s I have ever tasted.
If you decide to venture out and try this restaurant I would recommend you order pizza.

Shrimp Scampi ~Annika Sneathern, AIS Fall 2014

Shrimp Scampi by Annika Sneathern, AIS Fall 2014
Shrimp Scampi
Ingredients:
• Cooked shrimp
• ½ a garlic
• 7 tablespoons of butter
• 4 tablespoons olive oil
• 2 teaspoons tabasco
• Romano/parmesan cheese
• 2 ½ tablespoon cooking white wine
• 3 tablespoons lemon juice
• 2 tablespoons parsley flakes
• 1 teaspoon lemon pepper
• 1 lb. spaghetti
Directions:
1. Boil water in a pot (med-high)
2. Cut garlic and crush
3. In a bowl, add the shrimp, pepper, and salt
4. In another bowl, add olive oil
5. In another bowl, add white wine and tabasco sauce
6. In another bowl, add parsley flakes and lemon pepper
7. Heat up pan (medium heat) and add butter, olive oil, and garlic
8. Let the pan simmer
9. Add olive oil and salt to boiling water pot
10. Add wine, lemon juice, tabasco, and parsley to pan and 2 more tablespoons of butter, a little olive oil
11. Add spaghetti to boiling water
12. Add shrimp to pan and cook for 1-2 minutes then turn off the heat
13. Add cheese to pan
14. Drain pasta and add to pan
15. Turn up the heat and add cheese on top

Out of the Scrap Bowl part 3 BLOOD!! By Kevin Bryan

bloodsoup
For my third contribution let us look at blood. For as far back as meat was cooked, blood was a common liquid used in its preparation. It fits in with the use everything concept of the early hunter gatherers and agrarians and there is no known culture who did not use blood at one time in its past or current culinary history. Blood is rich in protein and minerals such as iron, and Vitamin D. It also conserves water in areas where the water is either scarce or not safe to drink or use. Every populated area at one time or another has a history of using blood, and according to tradition even Mole was originally made with blood until chocolate was substituted and the Mongols were infamous for drinking blood from their horses when they were rushing across long distances to a conflict so they did not have to stop to eat. I came across this recipe in the 80s. I was in the military and on courier duty when I was sent to the US embassy in Warsaw. This was when the riots first started because Poland was trying to secede from the USSR. I ended up in the basement of the embassy for 10 days waiting for an opportunity to leave. While there, a cook from down the street would sneak food over (for a major profit I might add) and I liked their soup so much I asked one of the marines to bribe the cook for the recipe when he came by. Here is what I got after a rough conversion from metric amounts and help translating the words to English.

Blood Soup – The name, in Polish, sounded something like Zarnia but I don’t know how to spell it

Ingredients

Blood from a freshly killed duck or goose (about 2 cups)
1/2 cup vinegar
2-3 lbs Duck or goose parts (or 3 pounds blanched pork neck bones)
10 cups cold water
1 bay leaf
1/4 teaspoon marjoram
Salt and pepper
2 cups dried fruit (prunes, raisins, apricots, apples, etc.)
2 cups heavy cream (you could use half & half or milk)
4 tablespoons all-purpose flour

Directions
Mix fresh blood with vinegar so it won’t clot, cover and refrigerate until ready to use.
Place duck pieces in a large pot. Cover with at least 10 cups cold water. Bring to a boil, skimming off any foam that rises to the surface. Add marjoram and salt and pepper to taste. Return to a boil, reduce heat and simmer, partially covered, for 1 hour.
Add the dried fruit and cook another hour. Remove meat from bones and return to the pot. Let the soup cool and refrigerate to make skimming off the fat easier, and prevent curdling once the blood and half-and-half are added.
When ready to serve, in a large bowl, cream the soup by blending flour into half-and-half until there are no clumps. Add 3 ladles of cold soup and blood-vinegar mixture and whisk until smooth. Transfer to pot with remaining soup and heat gently until soup is thickened and the raw flour taste is cooked out, about 20-30 minutes. Adjust seasonings, vinegar and sweetness, if necessary. Serve with noodles or dumplings.

Note: chicken or other fowl can be substituted, I used to get fresh chickens from a processing plant right outside of Lackland, AFB and they would bag the blood for me.

Warning: If you decide to cook with blood be sure of your source and then keep it refrigerated as blood born diseases can have dire consequences. Even if refrigerated you shouldn’t use blood that is more than a few hours old, or has started to coagulate significantly. Any blood product should be consumed or thrown away after 2 days. To store add a 1 to 6 ratio of vinegar to blood and freeze. Frozen blood should be good up to 2 months.

Kneaders Bakery & Cafe Review ~Melissa Nicole Arreguin, AIS Fall 2014

Kneaders Review by Melissa Nicole Arreguin

KNEADERS Bakery & Cafe

“Kneaders” is a new restaurant in San Antonio. It opened a month ago and is the first Kneaders in Texas. If you like Panera Bread, you are going to love Kneaders. Imagine all the pastries you can think of, in one place. Well, that place is called Kneaders. All the pastries are fresh made at Kneaders and every Saturday from 8pm to 10 pm is “half price pastries.” I have been to Kneaders at least four times a week since they opened because there is so much variety in their menu, that I can try something new every time I go.

21639 Hardy Oak Blvd | San Antonio, TX, 78258
Phone (210) 495-1000
7am to 10pm (Monday thru Saturday) – Closed Sunday

Out of the Scrap Bowl Part 2 by Kevin Bryan

Out of the Scrap Bow Part 2: Chicken Head Poppers

with cup

In the late 50’s I lived in Hawaii in Ewa Beach, Oahu and our neighbors raised chickens. When he sold the chickens he would keep the heads and fry them for snacks whenever we had a block party. He normally provided a fish sauce, Worcestershire, or hot sauce to dip it in, over the years I have fancied it up a bit and like to use a soy glaze to dip the heads in. When done the meat comes away from the tiny neck bones, and the eyes, comb and beak are crunchy little bonus morsels.

Chicken Head Poppers
350 degrees 8-12 minutes
Ingredients:

2-3 pounds chicken heads

Sweet Soy Glaze
1/2 cup soy sauce; 1/4 cup sugar; 1/4 cup honey; 1 tsp olive oil (Blend all ingredients together until sugar and honey melt glaze becomes a smooth liquid)

Batter
2 cups flour; 4 eggs; 1/4 cup milk; 2 teaspoons cajun seasoning (I make my own); 2 teaspoons garlic powder;
2 teaspoons onion powder
Directions:
Heat frying oil to 350°. Mix the eggs and milk in a bowl and set aside. In a large zip lock bag mix all dry ingredients. Dip the wing in the eggs mix and drop it into the bag, shake it well, remove the heads from the bag and drop into deep fryer until heads are floating (about 8 minutes). Drizzle glaze over heads just before serving or put into small bowl for dipping
Cajun Seasoning
Ingredients
1 tsp paprika (I use Hungarian); 1 tsp garlic powder; 1 tsp sea salt; 1/2 tsp chili powder; 1/2 tsp coarsely ground black pepper; 1/4 tsp red pepper

Optional: Cayenne pepper to desired heat (I always use this option)
Instructions
Directions:
Place all the spices in a zip lock bag or lidded jar and shake before using

Hibiscus Tea ~Daniela Aguilera Gutierrez, AIS Fall 2014

Hibiscus Tea by Daniela Aguilera Gutierrez2Hibiscus Tea by Daniela Aguilera Gutierrez1
Hibiscus Tea
Not only is this naturally flavored water delicious, but also it is super healthy. It helps your digestive system, and may even lower blood pressure if you drink regularly.

Ingredients:
2 cups hibiscus tea flowers
10 cups water
¾ cups sugar
Ice

Directions:
Boil water with hibiscus tea flowers in it. Once it is bubbling, bring heat down to low heat for about 10 minutes. Then turn off heat and leave to cool. Drain the liquid leaving it with no more flowers. After this, pour liquid in a jar, and add sugar and ice, enjoy!

A Healthy Alternative to Sugary Fruity Juices ~Erin Lee, AIS Fall 2014

A Healthy Alternative to Sugary Fruity Juices
College has an infamous idea called freshman 15 that probably began because of all the sugary, greasy foods and drinks that college students continuously consume. Students are constantly given and have access to various beverages other than water such as soda, coffee, alcohol, and various sugary juices. Most have heard about all the advantages of water, but don’t take that option because many seem to think that water is too “plain”. Here is a super easy recipe that can help you receive all the good benefits of water, but taste like a delicious fruity drink.

Ingredients:
1/2 gallon of filtered water 1 cup strawberries thinly sliced or chopped
1 1/2 lemon, thinly sliced
Large handful of basil, chopped

Combine all the ingredients into a pitcher. Add ice or allow it to sit in the refrigerator for a few hours until chilled.