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