[Sca-cooks] Chinese Food
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Wed Jul 30 13:23:22 PDT 2008
On Jul 30, 2008, at 12:39 PM, Johnna Holloway wrote:
> If anyone is looking for something to read on Chinese Food,
> (think 08/08/08)
>
> it's being featured as a New York Times Topic:
>
> http://topics.nytimes.com/top/reference/timestopics/subjects/c/chinese_food/index.html
>
> lots of articles plus today's article titled: Let the Meals Begin:
> Finding Beijing in Flushing.
>
> Johnnae
Inside this article is the accompanying "interactive graphic" in the
form of a map of Flushing, with some sort of Java or Flash-driven
clickable links to audio, photo, and video files. One of the video
files is 30 seconds of a cook making pulled dragon's-beard noodles
(although the wuss only makes a mere 32 or 64 strands)...
Adamantius
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
bellies."
-- Rabbi Israel Salanter
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