Tasty Travels

December 2012 Volume 7 Issue 8

ITALY IN TAIWAN Italian inspirations in Taiwan’s new hotel chain

SUITCASE SPLENDOR DIY glitz and glamour for your not-so-average travels

December 2012

US $8.99

Holiday Treats! page 23

SweetenUp the Holidays

BY KATIE BUCK

We’re in the season where “nothing says lovin’

didn’t like.” And so I will bake certain favorites of the

like something from the oven.” Problem is some of us

holiday season: Mexican tea cakes (that’s pecan balls),

will waddle out of the season looking ever so much like

gumdrop cookies, date pin wheels and if I get the time,

the Pillsbury Dough Boy whose mantra that is. How

pfeffernusse (German for pepper nuts).

many goodies do we really need?

Mea culpa here. I enjoy baking, cooking and

chore to make with lots of forming, chopping, rolling

I might add — pigging out. That is until the pants

in sugar, etc. But as our clan gathers for a celebration,

don’t fit and then I can get serious, except for cookies.

those favorites are expected to be there. I have yet to

To paraphrase Will Rogers, “I never met a cookie I

weaken to the point of going to cookie walks; there are

23

Unfortunately all of these four are really a

many in the area where one can skip the whole messy process and leave the baking to someone else.

Between our kids’ three in-

law families we get a shot only every other year to be together to serve cookies, but it rarely works out to all the four kids being together.

Good thing because if they all descended on us at one time there would be 37 of us. When we were downsizing to a townhouse, I was musing out loud about where we could seat family in our unit for these get-togethers.

Our

younger

rolls, long johns or doughnuts daughter

for breakfast. There were always

said, “You don’t have to do the

cookies in the lunch boxes. No

entertaining any more, for cryin’

evening meal (supper at our house)

out loud — we should entertain

was without a sweet ending, if only

you.” For a minute I believed her.

ice cream, and a cookie of course.

his middle son was asked what his choice for his birthday dinner was and he replied, “Anything that isn’t barbecued.”

That’s

problems

another I

have

of

the

created:

highlighting birthdays by serving the honoree’s favorite meal and

“

I enjoy baking, cooking, and I might add - pigging out.

dessert. The older son preferred pumpkin pie; the next in line — a daughter — liked banana chantilly, which is messy to make and eat, but good. The other two were

“

satisfied with cake. Box cakes. I am not tempted by box cakes, so that’s This year’s gathering place has yet

Again, mea culpa.

to be decided, but there is one thing

we will have for certain: too many

the fat. One son is diabetic, which

sweets. I am personally responsible

is a terrible challenge for him

for our kids’ sweet teeth. Growing

because he loves to cook. The older

up they ate homemade sweet

son is a barbecue fanatic. One year

So now all of us are fighting

my choice. Homemade cake, from scratch is entirely tempting.

By now you have concluded

that the holidays emphasize food way too much. Some of us have way too much but some, alas, have not 24

SweetenUp the Holidays

BY KATIE BUCK

We’re in the season where “nothing says lovin’

like something from the oven.” Problem is some of us will waddle out of the season looking ever so much like the Pillsbury Dough Boy whose mantra that is. How many goodies do we really need?

Mea culpa here. I enjoy baking, cooking and

I might add — pigging out. That is until the pants don’t fit and then I can get serious, except for cookies.

To paraphrase Will Rogers, “I never met a cookie I

23

didn’t like.” And so I will bake certain favorites of the holiday season: Mexican tea cakes (that’s pecan balls), gumdrop cookies, date pin wheels and if I get the time, pfeffernusse (German for pepper nuts).

Unfortunately all of these four are really a

chore to make with lots of forming, chopping, rolling in sugar, etc. But as our clan gathers for a celebration, those favorites are expected to be there. I have yet to weaken to the point of going to cookie walks; there are many in the area where one can skip the whole messy

process and leave the baking to someone else.

Between our kids’ three in-

law families we get a shot only every other year to be together to serve cookies, but it rarely works out to all the four kids being together.

Good thing because if they all descended on us at one time there would be 37 of us. When we were downsizing to a townhouse, I was musing out loud about where we could seat family in our unit for these get-togethers.

Our

younger

daughter

for breakfast. There were always

said, “You don’t have to do the

cookies in the lunch boxes. No

entertaining any more, for cryin’

evening meal (supper at our house)

out loud — we should entertain

was without a sweet ending, if only

you.” For a minute I believed her.

ice cream, and a cookie of course.

This year’s gathering place has yet

Again, mea culpa.

choice for his birthday dinner was and he replied, “Anything that isn’t barbecued.”

That’s

problems

another I

have

of

the

created:

highlighting birthdays by serving the honoree’s favorite meal and dessert. The older son preferred

“

I enjoy baking, cooking, and I might add - pigging out.

pumpkin pie; the next in line — a daughter — liked banana chantilly, which is messy to make and eat, but good. The other two were satisfied with cake. Box cakes. I am

“

not tempted by box cakes, so that’s my choice. Homemade cake, from to be decided, but there is one thing

So now all of us are fighting

we will have for certain: too many

the fat. One son is diabetic, which

sweets. I am personally responsible

is a terrible challenge for him

for our kids’ sweet teeth. Growing

because he loves to cook. The older

up they ate homemade sweet

son is a barbecue fanatic. One year

rolls, long johns or doughnuts

his middle son was asked what his

scratch is entirely tempting.

By now you have concluded

that the holidays emphasize food way too much. Some of us have way too much but some, alas, have not enough of the basic foods, let alone 24

other year to be together to serve

Sweeten up the Holidays

cookies, but it rarely works out to all the four kids being together.

Good thing because if they all descended on us at one time there would be 37 of us. When we were downsizing to a townhouse, I was musing out loud about where we could seat family in our unit for these get-togethers.

Our

younger

daughter

said, “You don’t have to do the entertaining any more, for cryin’ out loud — we should entertain you.” For a minute I believed her.

This year’s gathering place has yet to be decided, but there is one thing we will have for certain: too many

BY KATIE BUCK

sweets. I am personally responsible

We’re in the season where

cakes (that’s pecan balls), gumdrop

for our kids’ sweet teeth. Growing

“nothing says lovin’ like something

cookies, date pin wheels and if I get

up they ate homemade sweet

from the oven.” Problem is some

the time, pfeffernusse (German for

rolls, long johns or doughnuts

of us will waddle out of the season

pepper nuts).

for breakfast. There were always

looking ever so much like the

Unfortunately all of these

cookies in the lunch boxes. No

Pillsbury Dough Boy whose mantra

four are really a chore to make with

evening meal (supper at our house)

that is. How many goodies do we

lots of forming, chopping, rolling

was without a sweet ending, if only

really need?

in sugar, etc. But as our clan gathers

ice cream, and a cookie of course.

Mea culpa here. I enjoy

for a celebration, those favorites are

Again, mea culpa.

baking, cooking and I might add

expected to be there. I have yet to

— pigging out. That is until the

weaken to the point of going to

the fat. One son is diabetic, which

pants don’t fit and then I can get

cookie walks; there are many in the

is a terrible challenge for him

serious, except for cookies. To

area where one can skip the whole

because he loves to cook. The older

paraphrase Will Rogers, “I never

messy process and leave the baking

son is a barbecue fanatic. One year

met a cookie I didn’t like.” And

to someone else.

his middle son was asked what his

so I will bake certain favorites of

Between our kids’ three in-

choice for his birthday dinner was

the holiday season: Mexican tea 23

law families we get a shot only every

and he replied, “Anything that isn’t

So now all of us are fighting

barbecued.”

my choice. Homemade cake, from

That’s

problems

another I

have

of

the

created:

scratch is entirely tempting.

By now you have concluded

highlighting birthdays by serving

that the holidays emphasize food

the honoree’s favorite meal and

way too much. Some of us have way

dessert. The older son preferred

too much but some, alas, have not

pumpkin pie; the next in line — a

enough of the basic foods, let alone

daughter — liked banana chantilly,

the goodies. We can help here by

which is messy to make and eat,

cutting our baking.

but good. The other two were

satisfied with cake. Box cakes. I am

will save on your hips and the

not tempted by box cakes, so that’s

nutrition you will share with others.

Think of the pounds you

Treats for Santa

BY ESTHER LOMBARDI

Virginia, your little friends

Virginia, whether they be men’s or

are wrong. They have been affected

children’s, are little. In this great

by the skepticism of a skeptical age.

universe of ours man is a mere

They do not believe except what

insect, an ant, in his intellect, as

they see. They think that nothing

compared with the boundless

can be which is not comprehensible

world about him, as measured by

by their little minds. All minds,

the amount (continued on page 45)

Ad

Ad 24

They

are

often

sold

precooked in the frozen section of Asian supermarkets, ready for preparation by steaming or heating in the microwave oven.

A similar food, but with

a filling inside, is baozi. In some regions,

mainly

in

Shanghai,

mantou can be used to indicate both the filled and unfilled buns. A bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or

Chinese Bread Bakery

pau is a type of steamed, filled bun

A popular story in China relates that the name mantou actually originated from the identically written and pitched “barbarian’s head”.

as there is much variation as to the

or bread-like (i.e. made with yeast) item in various Chinese cuisines, fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou.

BY TOM STEWART

It can be filled with meat and/or

Mantou, often referred to as

in preindustrial China.)

vegetarian fillings.

Chinese steamed bun/bread, is a

kind of steamed bun originating in

and wheat noodles were the staple

parts of China: Dabao, measuring

China. They are typically eaten as

carbohydrates of the northern

about

a staple in northern parts of China

Chinese diet, analogous to the

individually, and usually purchased

where wheat, rather than rice, is

rice, which forms the mainstay of

for take-away. The other type,

grown. They are made with milled

the southern Chinese diet. They

xiaobao, measure approximately 3

wheat flour, water and leavening

are also known in the south, but

cm wide, and are most commonly

agents. In size and texture, they

are often served as street food or

eaten in restaurants. Each order

range from 4 cm, soft and fluffy

a restaurant dish, rather than as a

consists of a steamer containing

in the most elegant restaurants, to

staple or home cooking. Restaurant

about 10 pieces. A small ceramic

over 15 cm, firm and dense for the

mantou are often smaller and

dish is provided for vinegar or soy

working man’s lunch. (As white

more delicate and can be further

sauce, both of which are available

flour, being more heavily processed,

manipulated, for example, by deep-

in bottles at the table, along with

was once more expensive, white

frying and dipping in sweetened

chilli paste.

mantou were somewhat of a luxury 25

condensed milk.

In

Traditionally, mantou, bing,

Two types are found in most 10

cm

across,

Nepal,

served

steamed

dumplings known as momo (or

Singapore, Kuala Lumpur, Penang,

a shiny, golden-brown colour to the

momo-cha) are a popular snack.

Ipoh, Jakarta, and Bangkok

tops, which are further decorated

They are similar to the Chinese

The cocktail bun is said to

with stripes or other simple designs

jiaozi or the Central Asian manti.

have been created in the 1950s in

using some of the buttery coconut

The dish is native to Tibet, and was

Hong Kong, when the proprietors

filling, and often finished with a

brought to Nepal by the Newar

of a bakery resisted the wasteful

sprinkling of sesame seeds.

traders of Kathmandu who were

disposal of unsold but perfectly

trading goods in Tibet before

edible buns. The solution was to

Chinese pastry that was once a

1930’s. Nepalese momo is different

incorporate these buns into a new

ceremonial cake used as wedding

from Tibet momo. Many different

product to be sold fresh. The day-

gifts in the traditional Chinese

fillings,

and

old buns were ground up, with

wedding ceremony, hence the

vegetarian, are common. Currently

sugar and coconut added in, to

name. Today, this cake is known

Kathmandu Valley is the popular

create a tasty filling mixture; fresh

more as a classic Chinese pastry

destination for momo, as it is one

bread dough was wrapped around

rather than a wedding gift because

of the most desired fast food there.

this mixture to make the first filled

it has lost most of its original

Along with time Kathmandu has

“cocktail bun”.

significance due to cultural change.

developed its own essence for this

It can be found in Hong Kong and

food.

from comparing the baker’s mixture

in some Chinatowns overseas.

of hodgepodge of ingredients to

both

meat-based

Although there are large

Its name is said to have come

overlaps in the products sold at Hong

Dowry cake is a traditional

The beginning of giving

out marry girl cakes started from

“

two types. For instance, bread cake

Three Kingdoms.[2] At The solution wasthe era toof incorporate that time, Liu Bei had borrowed these buns into a new product to be a place called Jingzhou for a long sold fresh. period of time and not returning

and pineapple tart was developed

it to its owner, Sun Quan. Thus,

goods, there nevertheless remains significant differences between the

“

Kong-style and Taiwan-style baked

in Taiwan-style bakeries, while

a bartender’s exotic mixture of

Sun Quan had accepted the idea of

the cocktail bun is a Hong Kong

alcoholic liquors, both formulating

“honey trap” suggested by Zhou Yu,

style product. Hong Kong bakeries

a “cocktail”. The Chinese name is a

which was pretending to make his

have more western influence due

literal translation of “cocktail”, and

own sister marrying Liu Bei as to

to the 150 years of British rule that

is called a “chicken-tail bun”.

get back the land, who was newly

ended in 1997 and the presence of

The bun itself is soft, pliable

widowed. Then, Liu Bei was greeted

the former Portuguese colony of

and lightly sweet, typical of Hong

to marry in Soochow. He knew it

Macau just next to it. There are also

Kong-style breads. The coconut-

was a trick. However after arriving

regional differences in overseas

based filling is dense and has a

Soochow, he told his soldiers to

cities with large Chinese presences,

rich, buttery and sweet flavour. An

deliver cakes and eventually turned

particularly those in Asia like

final egg wash to the exterior lends

the marriage into real. Since then, 26