July 2008

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31    
My Photo

  • The WeatherPixie

Daring Bakers

Blog powered by Typepad

« WCB: Warning, Squirrels Onboard | Main | Bacon, Blue Cheese, and Basil Muffins, With Incredibly Vile Green Soup »

March 05, 2007



Yes, looks like a recipe that would not disappoint. Sounds like an excellent book thanks for the head up.


Sher, I agree with you, esp for loin, I just stop at 160, any longer the meat (for me) will be too dried. The book really looks like a great one!


Oh, I heard her being interviewed on NPR a few weeks ago and wanted to buy this book, but then totally forgot about it! Thanks for the reminder!!


The tenderloin looks perfect! It's next in line (after Kalyn's Chicken with olives and capers) when in three days I'll be cooking like a carnivore again.
I found your review of Bento Box thoughtful and compelling. So much so that I've got to buy the book. Thanks!


The sign of a good book when you feel sad when it ends...the pork looks wonderful!


Thanks for the tip on the cookbook. I just got "Washoku: Recipes from a Japanese Home Kitchen", but I'd love to add more Japanese cooking to my repertoire.


Sher, the cover of the book alone is beautiful- it is touching to see the lengths that immigrant families go through to retain culture and assimilate. Now these homestyle meals are the rage, no more hiding riceballs.


I bet my Nana might like that book, she immigrated with her husband and the elder children to America from the Philippines. I also have an old friend whose grandma immigrated from Japan and actually lived through the internment camps situation. It used to give me chills whenever she talked about it.

The Pork tenderloin looks absolutely wonderful!

Yesterday I wrote about some Filipino dessert I was trying to find and I want to keep that tradition going in my family...it's important to me.


You gotta love free! Thanks for the tip - I can't wait to read the book!

Joy T.

This looks SO good. I often see pork tenderloin in the deli and it looks so good, but I never get one because I don't know what to do with them. Now I know :o) Great book review too, I'll have to look for it. More books should include recipes in them.


et voila! it turned out beautiful! There was one asian family in the town I grew up in. They were Korean, and yet owned the area's only Chinese restaurant. I always thought that was odd.

Butta Buns

This is a really thought provoking post and hits close to home. Food really is culture if you boil it down.

As an adopted Korean, I didn't get to try Korean food until my 20's. For me, it's definalty more than just the cuisine. I wouldn't say it makes me feel connected to my roots (because I'm still trying to come to terms with my ethnicity) but it's the easiest and most pleasurable way to learn about the culture. I've been meaning to post a Korean recipe and write about what it means to me outside the kitchen....

I haven't read the book but it does make me ache too that the author had to eat her childhood lunches out of non-Asian sight. I can relate too much to that after growing up in an extremely racist environment where the words rice and sushi were used as taunts on a daily basis.

The recipe looks great and the way the pork is arranged on the plate is just lovely!



If you enjoyed the Joy Luck Club, you might like this as well. But, this has more emphasis on the importance of food in the author's life.


Yes, it's a shame to take very good pork and render it dry and tasteless by cooking it too much!


Thanks for telling me that. I will go to the NPR site and see if they have that saved. I love NPR.


I saw your kitchen. It looks wonderful. I love the colors you chose. It was already a lovely kitchen, but now it will be perfect. And what a nice son you have! :)


I'll have to check out that cookbook that you have. Thanks for mentioning it. Always on the look out for a good cookbook!


Yes, I love reading a good book--I can get completely drawn into the characters!


I agree. Food is so crucial to keeping traditions and family legends alive. And I intend to make some rice balls too. I love rice and it's a good use for leftovers. :)


I'm looking forward to when you are able to make your family dessert. These traditions are so important. :)

The internment period in this country makes me very sad--and angry. I can't imagine going through that.


I think you will enjoy the book April!

Joy T,

Yes, I love to read a food memoir. Then we get the whole story about how families hold their traditions close.


Thank you! I also grew up in a suburban area of Illinois where there was one Korean family. I went to school with their daughter. Sometimes I would hear people make odd comments about her. She always seemed to take it in stride, but reading this book makes me see how unpleasant it had to be putting up with that.

Butta Buns,

I hope you do post some Korean recipes! When I lived in Illinois, we had several friends from Korea and they would take us to some of the very good Korean restaurants in Chicago. I still remember those marvelous dishes.

Yes, people will use anything to taunt people. And if you are in the minority it has to be very stressful. In this book, the author learned to turn the taunts back on the kids who were calling her bad names. She learned to give as good as she got--and the kids stopped taunting her. They were afraid to get her going! :):)


Butta Buns

I actually beat several kids up and then the teasing let up. Uh, not that I condone violence but it was the only way to get it to stop. Especially since it turns out their parents were egging them on to physically attack me.


Beautiful photos... that looks like one fantastic pork loin and such a great post.


Just thought I would like to say what a lovely recipe, I'm an old school friend of Christine Cooks and I love your blog too. Mimi's link directed me to you.


This was a great recipe. I substituted rice vinegar for the sake, Splenda for the brown sugar, and some ground ginger for the fresh since my fresh root had gone bad.

Dakica Ashe

ooh how do you get publishers (or any company, for that matter) to send you free stuff when you start a blog? Please, let me know by email!

The comments to this entry are closed.