The rant that started this weeks rantings.

Evil but honest but I am not sure if it is true.

This weekend I watched “Sara’s Weeknight Meals episode 215”, and was really surprised. She was talking about how critical of her husband and how that drove him not to cook anymore. Being how critical she was about food and how highly she was trained in the culinary arts, I was surprised she was drinking Pinot from a glass similar to the following at the end of the show.

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It is funny since trying to find that image of her online, I found the following two images.

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Maybe I am over critical but you would think people who represents wines would want the wines to be shown in its best light. Are they saying that all we have been told is false? E.g. There is no aromatic bouquet to be enjoyed or that storing wines upside down to prevent the cork from drying and oxidizing the wine is silly?

Being how critical and highly trained Sara and her staff was, I was surprised to learn that she did not know what Mu Shu Pork was. It is not just the dishes flavor but what it is made with. Sure there are no wrong answers in cooking but if she understood the meaning and origins of this dish, it would have helped her in choosing her ingredients. Mu Shu Pork, roughly translate into “wood shed pork”. It is because the dish has shedded pork and wood ear in it. Wood ear does not taste or look like wood but is a crunchy black fungus. Hence if she was looking for a crisp texture, I would not have gone with vegetables such as bean sprouts since it gets wimpy and releases water when it is heated for prolonged periods. There are many ingredients that will remain crisp when heated and not release as much water such as wood ear, bamboo shoots, and water chestnuts (to name a few).

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