Word: dishes
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Dates: during 2000-2009
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...bread made with maize and stuffed with cheese, pork, or beans. Each pupusa comes with a serving of pickled cabbage. The sharpness of the vinegar cuts the grease of the bread—or so thought the man in front of me. As patron after patron received their plastic dish, he would point and nod at his girlfriend. “A pupusa—A Salvadorian pupusa...
...also an Indian (from the southern Indian state of Tamil Nadu): a pudgy chap with pomaded hair and a gigolo's thin mustache, outfitted in white hat and boots, green shirt, orange pants, pink scarf, leopard-skin vest. He's determined to stop his nemesis from turning the Tamil dish of vegetarian crepes into all-meat patties in a chain of McDosa fast-food restaurants, and to achieve his mission he'll need to be reincarnated, as himself. Originally a series of spots for MTV India, the feature version is lovingly, lavishly, almost libelously indebted to Sergio Leone spaghetti Westerns...
...refer to the natives' method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region, pork became the primary meat at barbecues. Corn bread emerged as the side dish of choice, owing largely to the fact that in humid Southern climates, corn grew better than wheat (which was prone to fungal infections). Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics...
...rural South to Northern cities, and as they moved, they took their recipes with them. By the 1950s, black-owned barbecue joints had sprouted in nearly every city in America. Along with fried chicken, corn bread and hush puppies, barbecue came to be known as a "soul food" dish. To this day, there is a strong connection between the cuisine and the African-American community...
...mind-numbingly hot dishes are there if one wants them. But most of the dishes on Ba Shan's long menu are a harmonious mix of sweet, sour, salty, woody and zesty. As appetizers, try the aromatic preserved radishes with sesame, the cucumber salad with scorched chili and Sichuan pepper, the "good luck" rolls of chicken and nori, and the crisp broad beans with "fish fragrant sauce" ("actually pickled chili, ginger, garlic, spring onion, vinegar and sugar," explains Dunlop). Segue to a mesmerizing array of delicate dumplings (the wrappers are made fresh each day in the kitchen and are fetchingly...