Word: soups
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Dates: during 1980-1989
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...deeply troubled with moral dilemma...should men who let their beards get if their soup be put to death? Are we taking manners too seriously--putting our civilization above humanity? Perhaps a strong reprimand and a stiff fine will do...but how can we be sure he won't do it again...
Every weekday nearly 25,000 hungry men and women walk into soup kitchens throughout New York City in search of a hot meal. Myths and stereotypes cling to the homeless, but few hard facts are known about who they are. This week a study by New York's Legal Action Center for the Homeless paints a more detailed picture of some 500 people who eat at soup kitchens...
...formed of swallows' saliva, dried jellyfish and webs of duck feet. The faint-palated would bypass such choices and thereby miss some of the world's most carefully orchestrated seasonings as well as much of the drama of Chinese food. Snake cut in thin slivers and cooked in a soup suggests the most delicate chicken and, along with earthy black mushrooms, lends savor and body to the broth. Though a bit startling to the eye, thick, dark, firmly gelatinous sea slugs are delicious at Furong in Chengdu, where they are cooked in a velvety, dark sauce that is mellow with...
...fried, half-steamed, pork- stuffed crescents called guotie. Breakfast purchased on Shanghai street corners can be the big snowy puffs of yeast buns filled with sweet red-bean paste. All day long there are noodles made of rice, wheat or mung beans, served hot, cold, with gravy or in soup, garnished with wisps of coriander and onions or more substantial bits of pork. (Travelers who want to enjoy the delights of food at unhygienic street stands as well as in the inexpensive, lively people's restaurants should carry their own chopsticks and spoons and an airline-size bottle of vodka...
...acquired skill at crumbling bits of half-baked yeast buns into a bowl that was then taken to the kitchen where it was brought to a frothy boil along with mutton, beef, noodles, vegetables, coriander and scallions. Puffed up like tiny spaetzle, the bread dumplings fleshed out a satisfying soup that was made fiery, sharp and aromatic with additions of chili and sesame oils, and winy, amber-colored aged vinegar. Many ganbei, or toasts, drunk with the strong-smelling mao-tai whisky, cloyingly sweet orange soda or cool, refreshing Chinese beer were raised...