Cooking & Food Prep Archives
"Dhondra" Rib Roast
Standing rib roast will have them shouting, 'Dhondra!'
Here's Mrs. Meisner's delicious Italian rub, enough for a four-bone roast. If your roast is larger, add more stuff.
Remove the leaves from fresh rosemary (a little more than one cup) and chop them with a sharp knife. Add eight fat cloves of roughly chopped garlic, the zest of four lemons, the juice of one lemon, a half cup of kosher salt and a quarter cup of fresh coarsely ground black pepper. Toss into a food processor. Slowly drizzle in about one half cup of extra virgin olive oil.
Spread the paste all over the roast to form a crust. If you need more paste, don't freak -- just make some. Allow the roast to sit in a steel or glass pan until at room temperature, about an hour or two. Don't refrigerate overnight. The salt will draw out the juices.
Delicious! Thank you John Kass.
Complete instructions here: http://www.chicagotribune.com/news/columnists/chi-kass-18-dec18,0,3868996.column
Essential tools for Patrick
Essential tools for Patrick
Dr. Fuhrman's Famous Anti-Cancer Soup
Dr. Fuhrman's Famous Anti-Cancer Soup
- 1 cup dried split peas and/or beans
4 Medium onions
3 stalks leek
5 lbs carrots
2 bunches celery
1 cup raw cashews
2 tbsp vegetable base stock (Vege Base by Vogue)
1 pkg mushrooms
6 oz texturized vegetable protein (TVP)
Simmer beans in covered pot in 4 cups of water.
Put onions and zucchini in covered pot, uncut.
Add Vege Base.
Cut bottom and tops off leeks and thoroughly clean, put in covered pot.
Juice the carrots and celery (or blend them into a whole juice in BlendTec) and put juice in pot.
After vegetables are soft, with a bit of stock completely blend them together with the cashews in a BlendTec. Leave beans in pot.
Put blended mixture back in pot.
Add the TVP and the mushrooms.
Simmer additional 20 minutes.
Assorted Links 3/1/09 - special "Green Smoothie" edition
How to make a Green Smoothie
- Green Smoothie Challenge
- 70 Green Smoothie Recipes
- Green Smoothie Girl
- Victoria Boutenko - Raw Family
- January Recipe - Green Smoothie with Victoria Boutenko (video)
- Green Smoothies - Yahoo Glue
- Green Smoothies - squidoo
- Vita-Mix Green Smoothie
- How to Peel an Orange in One Peel
- 12 Great Tasting Green Smoothie Recipes!
- Green Smoothie Recipe - Top 5
- Surprisingly Delicious [Gluten-Free] Green Smoothie Recipe
- Banana Strawberry Collard Green Smoothie Recipe
- Green Smoothie Recipe - Dr. Joel Fuhrman
- Emerald Ecstasy (Green Smoothie)
- 1-2 Cups of Green Grapes
- 1/4 of a large Pineapple or 1/3 of a small Pineapple
- One large, ripe Banana (one and a half if small)
- Half of an Apple (o.k. to include stem, seeds, skin, and core)
- 1/4 of a slice of Lemon (o.k. to leave lemon rind on)
- A BIG double hand-full of spinach (probably 4 cups)
- 2-3 cups of ice (should reach the top of the container)
- Tropical Green Smoothie
- The Green Smoothie Blog
- Green Grow the Rushes O
- Edible and Medicinal Uses of Native Plants Found at Mound City - NPS
- Leaf vegetable - wikipedia
- How to Find Wild Edible Plants
- Edible Wild Plants - Science Tracer from Library of Congress
- Greens, Edible - from Librarians Internet Index
- North Bay Trading Company
- Barry Farm Foods
Easy Chicken Stew - for people who don't "cook"
Take 1 whole chicken, place it in a large pot of water until the entire chicken is covered. If desired put in Italian seasoning until it seems right - probably 2 tablespoons.
Slow boil for 2 to 3 hours. (Go watch a game on TV, read a book, blog, go out, whatever, the time is approximate here. Some people who "cook" say that the longer the chicken cooks the tougher it gets. Good!)
Remove chicken from broth - those of you who don't "cook": careful, it's hot. Remove the organs, neck, all skin and bones and put chicken meat in a bowl - cover and refrigerate. Discard the neck and all skin, fat and bones - don't give to your dog or your cat. You can give the organs to your cat if you want it to get high cholesterol.
Place large pot with broth in refrigerator for 24 hours. Then remove all fat and grease floating on top of the water. You can use a large spoon and paper towels at the end - get as much fat out as you can. Discard or turn into bio diesel.
Put large pot of broth on stove and simmer. When the broth is simmering, put into the pot
1 white onion, chopped up
1/2 head of cabbage, chopped up
1 10 oz (standard size) package of frozen cut green beans
1 10 oz (standard size) package of frozen chopped spinach
2 small cans of mushrooms - dice if wanted
1 16 oz can of diced tomatoes - get the ones in chili if you want a little kick
Couple of stalks of celery, chopped up
Couple of carrots, chopped up
Some baby lima beans, like 4 ounces or so, whatever seems good
Some wild (or brown) rice - probably 1/2 to 3/4 cup, whatever seems good
Some garlic if desired
More Italian seasoning if desired
For those of you who don't "cook", don't be intimidated, all of this chopping goes very quickly and is so easy even you can do it. With no help from your mother.
And try other vegetables if you're so inclined. Experiment! Live it up!
Last, after 30 minutes or so of simmering, take the chicken meat in the bowl out of the fridge. Pull apart, slice or chop the chicken meat as desired, then put the meat into the simmering pot if you want the meat for texture and protein, otherwise give the chicken to your dog. Or your cat.
Simmer for an hour or so. Or two. Whatever.
Season as desired. Enjoy. And amaze everyone who thought you couldn't "cook" including yourself and your dog. If you have a cat, your cat will not be impressed or amazed. Your cat knew you could "cook" all along.
Makes a large pot, enough for 15 large bowls of very hearty stew. Stays good in the refrigerator for 5 or 6 days. Can also be frozen, but warning: Penny, who does "cook", says freezing changes the texture of the vegetables.
The result is a very hearty, very fast, microwavable lunch or dinner with lots of vegetables. Your mother would be proud of you. And if your mother is still alive, call her! And thank her for raising such an adventurous spirit.
2 whole chickens at Costco run about $8 (as of February 2009).
The rest of the ingredients cost $4 to $8, which works out to lots-o-meals of very economical hearty stew.
Thanks Penny and other Alexandria, VA, Toppers!
Yesterday afternoon, I traveled to Chinatown and bought a chopped, half Cantonese roast duck for $6 at my regular duck joint. It was a very freezing day and considering the cold weather, I created this simple recipe.
At home, I placed a cup of long-grain white rice in the pot with 2 cups of water. Shred a huge leaf of green cabbage and a carrot that are readily available from my root-celler (I have turned-off my refrigerator!). Bring the pot to a rolling boil and place the cabbage, carrot and the roast duck into the pot and cover.
Lower the heat to simmer and shut-off the heat after 5 minutes. Let stand for another fifteen minutes and scoop up the duckfat infused rice into a dinner plate and enjoy with a glass of Montepulciano D'Abruzzo. It is so good for a one-pot cooking in this very hard economic times. There was enough left-over for lunch!
p/s: duckfat is better then butter or extra virgin olive oil!!!
Soft-shell crabs ... yummmm
Fresh, alive and moving soft-shell crabs at Fairway market at $3.99 each ... fry with canola oil, ginger, scallions and white pepper ... over a bed of white rice ... a cool glass of champagne ... wow ....
There may be no bad way to prepare soft-shell crabs but when you put those fried crabs on bread, you have a take on the New Orleans poor-boy.
"Summer’s for Soft-Shells, With a New Orleans Riff," by Mark Bittman, The New York Times, May 30, 2007
Soft-shell crab - from Wikipedia
Post by Peter
How to make 4,096 noodles in 12 easy steps....
Hat tip kottke.org
Dao-miu and Chinese barbers
Last Tuesday afternoon, I was in Chinatown to visit my dentist for a "deep cleaning" procedure. While there, I purchased from the vegetable vendor on East Broadway and Catherine Street a pound of "dao-miu" (a leafy green vegetable) for home cooking for $2.50 ... I made a delcious risotto with jasmine brown rice and left-over Cantonese roast duck. A pound of "dao-miu" can make four portions of vegetable serving. A very good tasty and economic means to enjoy good food.
Also made a new discovery walking north on Eldridge Street - a brand new Chinatown of barber shops where you can get a hair-cut for $5-$6 ... a pastry shop for egg tarts, almond cookies, spoonge cakes, coffee and tea for $0.50 each ... numerous fresh noodle eateries from the province of Fukien ... very good Beijing fried dumplings, fried sesame bread, hot-sour soup, boiled pork-chive dumplings, etc. eatery. (Eldridge Street runs between Canal and Division Streets in Lower Manhattan. Eldridge is a one-way street that runs north. It is three blocks east of Bowery and one block west of Allen Street (First Avenue below Houston Street)
Also see The Eldridge Street Project
AGINY Good Value
Deprived of their striking outerwear, though, Silkies are far less appealing. They have bluish-gray skin, pitch-black bones and dark beige flesh (they’re sometimes called black-skinned chickens). They’re a scrawny pound or two, plucked, and are usually sold with the head and feet attached (with five toes, not the usual four).
Yet Asian cooks love them for their deep, gamy flavor, even in the breast meat. And with the nation’s Asian population growing, sales have soared.
"Now, a Chicken in Black," by Elaine Louie, The New Your Times, January 17, 2007
One can enjoy black-skinned chicken at J.M. Family Noodle Restaurant, Catherine & Henry Streets in Chinatown, NY ... for a very good price ...
J.M. Family Noodle Restaurant
Previous post on J.M. Family Noodle
Delicious roast duck dinner for 2 for less than $20
Writing about my roast duck dinner made me hungry ... I rode the subway to Chinatown and walked to the AAA Meat Market, 288 Grand Street, for the $8 whole Cantonese roast duck ... I had to wait awhile because they were sold out ... no problem, I went next door to a Chinese coffee shop for a cup and pastry, $1.30 ...
Next, I went to the grocery store and bought a 5 lb. bag of Thai brown jasmine rice for $3.50. At 70 cents a pound, not a bad deal ... next, to the vegetable market for a pound of $1.20 bok choy ... and then bought the duck!!!!
Rode the bus home and made a delicious dinner.
Before I forget, I stopped at the Deluxe Food Market, 79 Elizabeth Street, for a pound of ready-made transparent noodles and vegetables, @ $2.99. I could only polish off half the duck, with some cooked brown rice and the vegetables. To-morrow, I will finish the rest of my purchase.
Post by Peter
Peking Duck - roast duck for under $10
Frank Bruni reviewed Peking Duck House, and although he doesn't like the pancakes served,
I never stick with the pancakes for long. After making one or two proper Peking duck constructions, I just start eating the duck on its own. If the duck is prepared as well as it is at Peking Duck House, and you’ve got an appetite for undiluted richness, this is a great way to go.
"Out and About: The Peking Duck House," Diner's Journal, November 17, 2006
Peking Duck House, web site, 28 Mott Street, Chinatown, 212-227-1810. See other reviews - many folks don't like this place at all: [MenuPages | NY Mag | Citysearch]
Here is how to enjoy a delicious roast duck for less than $10:
The crispy skin and moist oily dark meat in a roast duck, marinade in hoi-sin sauce …the definition of a perfect Cantonese (or Peking) roast duck … can be purchased whole at AAA Meat Market, 288 Grand Street, the shop exactly at the north-west corner of Grand and Eldridge Streets in Chinatown for $8. The shop also sells whole roast pigs, chickens, etc., and immediately outside there are fruit and vegetable sellers for your salad.
At home, you can enjoy the whole duck by using a pair of poultry shears ... plus your own choice of red wine and a mixed salad of Chinese greens ... and no pancakes ... Payard ice-cream to finish the meal ... Ahhhhhhh, perfect.
Yesterday, I purchased 3 plump and juicy soft-shell crabs from a Chinese super-market at White Plains, for $2.50 each. The first for this season.
Heat canola oil in warmed pan, add garlic and paprika-salt, add a crab at a time, I hate to watch them make their final wriggles. After a few minutes, turn them over and viola. I made a bed of bean-sprouts with cilantro.
Kam Sen Asian Market, 22 Barker Avenue, White Plains, NY, 914-428-4500
"Chinatown for suburbia," by Julia Bonar, The Journal News, March 1, 2006
Home cooking - at "meal assembly centers"
Americans, pinched for time and increasingly uncomfortable in their kitchens, have been on a 50-year slide away from home cooking. Now, at almost 700 meal assembly centers around the country, families like the Robbinses prepare two weeks' worth of dinners they can call their own with little more effort than it takes to buy a rotisserie chicken and a bag of salad.
The centers are opening at a rate of about 40 a month, mostly in strip malls and office parks in the nation's suburbs and smaller cities, and are projected to earn $270 million this year, according to the Easy Meal Prep Association, the industry's trade group.
. . .
For people with few cooking skills, the centers keep things simple with a rotating menu of mostly stews and casseroles designed to be assembled in freezer bags or aluminum trays, then taken home to be baked or simmered in a single pot.
Customers select their dishes online ahead of time. When they show up, they follow recipes that hang over restaurant-style work stations filled with ingredients like frozen chicken breasts, chopped onions and jars of seasonings.
Cheerful workers hover around, carting off measuring spoons as soon as they are dirty and pouring fresh coffee. They encourage the calorie conscious or sodium sensitive to customize meals. And if someone hates broccoli, it can be left out. For people who feel guilty about not cooking for their families, the centers offer absolution in just a couple of hours.
"Meals That Moms Can Almost Call Their Own," by Kim Severson and Julia Moskin, The New York Times, March 26, 2006
- "Assemble & Freeze: Super Suppers does the work, you get the kudos," by Erica Marcus, Newsday, March 1, 2006
- "Assembly dine: Businesses let busy people put together home-cooked meals in batches," by Susan Houston, The News & Observer, January 4, 2006
- Easy Meal Preparation Association - directory of members by state
- some meal prep companies
- "Meal-assembly franchise offers customers hands-on dinner role," by Jon Chavez, Toledo Blade, January 31, 2006
- "Meal Prep Stores: A Parent's Overview," by Nicki Bradley, families.com, January 12, 2006
- "New National Trend: Meal Assembly Kitchens," The Experience Economist, November 17, 2005
- "Some assembly required: Make-and-take meal stores offer alternative to take-out," by Jolene Thym, Inside Bay Area, March 8, 2006
- "Stores open kitchens to busy people," by Jane Brissett, Duluth News Tribune, January 26, 2006
How to cook a delicious pot of white rice
My 8th aunt used the same method to cook rice, many years ago, in my youth in Penang ... Happy New Year!
1. Place 11/2 cups Japanese-style short-grain rice in a bowl and cover with cold water. Stir, then drain. Repeat until the water runs clear. Place the rice in a medium-size heavy saucepan and add a scant 2 cups cold bottled water. Let sit for 10 minutes.
2. Place the covered pot over high heat and bring to a rolling boil. Do not lift the lid; the water is boiling when the pot hisses. Reduce heat to medium-low and cook until the water is absorbed, about 5 minutes. Raise heat to high for 30 seconds. Remove from heat and allow rice to stand, covered, for 10 minutes. Makes 4 cups.
I agree with the sentiments expressed in this NYT article about lard ... "High on the Hog," by Corby Kummer, August 12, 2005 ... I used to observe my 8th aunt cook a wok full of lard to create oil for frying ... no wonder her food tasted so good ... "keow teoh," the Nyonya broad rice noodles are fried with lard in Nyonya ...
Was your entree Cryovacked? Sous vide cooking
Watermelon with the texture of steak ... fried mayonnaise ... possible with sous vide cooking, which is cooking food packed in vacuum-pack bags slowly ...
Sous Vide has been around since the late 1960's, when food-grade plastic films and vacuum packing were mastered by French and American engineers and later manufactured under the aegis of the Cryovac division of the W. R. Grace Company.
Bruno Goussault is a scientist and economist who introduced sous vide cooking ...
A few weeks ago at Per Se, Thomas Keller's four-star restaurant in New York City, a waiter set a salad of diced watermelon and hearts of peach palm in front of me. "This is watermelon that has been Cryovacked," he explained. "It's something new we're doing. I think you will like it."
. . .
"Cryovacking" is an industry term for putting food in a plastic bag and vacuum-packing it. Sometimes the food is then cooked in the bag. Other times, the pressure of the packing process is used to infuse flavors into ingredients.
. . .
Dufresne, the chef at the innovative Manhattan restaurant WD-50, calls Goussault's contribution to cooking "monumental." The advancements he has made are on par with the invention of the food processor and the gas stove, Thomas Keller says, and they will be around forever. "With the Cuisinart," Keller says, "there was no one that came with it. You got the book inside. With sous vide, the technology is so complex and there are so many variables. The thing that comes with sous vide is Bruno."
. . .
Goussault discovered that keeping the temperature as low as possible and later cooling the food in several stages yielded a wildly different -- and tastier -- result.
"Under Pressure," by Amanda Hesser, NYT, August 14, 2005
Bakerina, however, says that "It has been almost 30 years since my stepdad was foolhardy enough to buy my mother a Daisy Seal-a-Meal for Christmas, almost 30 years since we took a pass at making big batches of stew, vacuum-sealing them, freezing them and reheating them in boiling-water bags, only to decide that the results weren't worth the added time, the cost of the Seal-a-Meal bags or the increased amount of plastic in our garbage, 30 years since we said goodbye to all that...."
- Citronelle, 3000 M Street NW, Washington, DC, 202-625-2150
- Cuisine Solutions
- "Not so fast...Slow cooking the sous vide way," by Bruce Cole, Saute Wednesday, June 9, 2004
- "The Slowest Food: Why American chefs have taken up sous-vide cooking," by Sara Dickerman, slate, July 20, 2005
- "Chicken breasts sous-vide with port-marsala sauce," by thepassionatecook, May 13, 2004 ("The sous-vide technique allowed the fillets to cook in their own juices, revealing perfectly moist and tender, melt-in-the-mouth chicken pieces and the sauce was a revelation - were it not for the skin that I left on the chicken breasts, this would have contained virtually no fat and yet been incredibly tasty... you must really try this!")
A good produce store at East Broadway and Catherine
at East Broadway and Catherine Street, the corner store on the northeast corner has very fresh green vegetables, fresh sea food, fresh fruits and a small grocery market ... run by Fujian people ... the location is perfect for eating at the Chatham, Goodies, Family Noodle Town, or the Nice restaurant ... and buying groceries on the way home ...
See our previous article best block in Chinatown to buy fresh green vegetables
The Food Timeline - web site
The Food Timeline home page is just what it says - a timeline of food ... created by Lynne Olver, a reference librarian ... the Food Timeline is rich with links to more information ... including recipes, definitions, and photos ... Ms. Olver encourages visitors to ask questions ... she has answered almost 10,000 since starting the site in 1999 ... and we did not find one dead link on the site ...
Ever wonder what foods the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline.
Each item on the timeline is linked to an explanatory article for more information, such as:
- Mealtimes: E.g., in England, "breakfast is served between 7:30 and 9, and lunch between 12 and 2. Tea--an essential and respected part of British tradition, and often a meal in itself--is generally served between 4:30 and 5:30. Dinner or supper is served between 7:30 and 9:30, sometimes earlier."
- The "first 'fast food' restaurants were thermopolium, operated by Ancient Romans." (picture of a thermopolia by Jodi Magness)
- Wok Cookery: "The wok is also the ultimate tool of kitchen convenience, as it can be used to boil, sautee, stir-fry, deep-fry and steam. As one pot cooks all, clean-up is likewise minimal."
- Historic food prices (also see The Economist's Big Mac Index, which only goes back to the late-1980's)
- What is TexMex?
- Real people--or brand names? - links to brand names that are - or are not - named after real people
- Link to recipes for Green Eggs & Ham - really! (look on the right side of the timeline)
The Food Timeline is another demonstration of why we love librarians. Thank you Lynne Olver for such an interesting site.
AGINY Highly Recommended and Top 10
Another good block for produce in Chinatown
is the block on Mott Street, between Grand and Hester Streets ... located in Little Italy ... which has been absorbed into Chinatown .... very convenient when you are in that area ... run by Cantonese people ...
See our previous article: best block in Chinatown to buy fresh green vegetables
How to make a Chinatown green salad
Chinatown green salad
Buy two bunches of watercress for $1 ... a pound of French shallots for $1 ... two bunches of cilantro for $1 ... Watercress and Cilantro salad in a wooden salad mixing punch-bowl ... half a cup of extra virgin oil, three table spoons of Dijon mustard, two table spoons of red wine vineger, a pinch of sea salt, mixed all into the punch-bowl ... wash a bunch of watercress thoroughly, drain and dry, chop into bite size and deposit into the punch-bowl ... wash the bunch of cilantro and chop off the roots and stems, drain and dry, toss into punch bowl ... that is the basic salad ... add tomatoes, steamed red beets, sliced carrots, pecan or walnut nuts, tofu ... inexpensive and so good ... with a bottle of chilled Rioja rose and enjoy
See previous article best block in Chinatown to buy fresh green vegetables
Good Italian food
My friend from Rome told me a very long time ago ... the only place to enjoy a fine Italian meal is at home ... Gabrio Buitoni, a member of the Buitoni pasta family ... I went to NYU with him and he was responsible for introducing me to Italian food (I was fresh off the boat from Penang and did not have a clue about Italian cuisine. I have learned plenty since but he planted the seed) ... I really do not go out for Italian ... usually not worth the price and so simple to prepare pasta at home ...
Try this simple pasta ... dice fresh, sun-ripened tomatoes ... finely chopped garlic ... a cup of finely chopped fresh basil leaves ... mixed with a little olive oil and pepper flakes ... preferably prepare the sauce a few hours ahead of the meal-time ... in order for the garlic to marinade with the olive oil and the fresh diced tomatoes ... grind fresh black peppers ... toss the al dente pasta with the basil leaves and mangia over good noodles ... perfect ... here's a recipe
Also, see "How to Eat Spaghetti" by Anna Maria Volpi
Other's reviews of the best Italian restaurants in New York
- "10 Best Italian Restaurants in New York City" - from Gayot.com
- "100 Best Italian Restaurants," by Robert Sietsema, the Village Voice, June 9, 2004
- Best Italian Food 2005, from CitySearch
- Italian Restaurants - New York - from 10Best
|"The Complete Book of Pasta and Noodles," by Cooks Illustrated||"The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy," by Ann Volkwein|
Best block in Chinatown to buy fresh green vegetables
The best block in Chinatown to buy fresh green vegetables is on Mott Street between Hester and Grand Streets ... the vegetable seller will call out his produce in sing-song Cantonese ... for good value, buy after 7pm when the produce will go on sale for $1 per package ...
AGINY Good Value
thefoodloop - bleg
This a bleg for information from anyone who's used thefoodloop ... do you like it ... what have you used it for ... anything else ...
Great produce in Chinatown - fun to browse and haggle
I agree with Julie Powell ... the Union Square Farmers' Market is too expensive and elitist for my taste ... a great place for browsing ... and where I buy my produce is Chinatown ...
I confess that half an hour browsing in that utopia of produce [Manhattan's Union Square Farmers' Market] - or the new Whole Foods Market at the square's south end - often leaves me longing for the antiseptic but nonjudgmental aisles of low-end supermarkets like Key Food or Western Beef.
Don't get me wrong: I love a big, ugly tomato as much as the next girl. I buy my fair share of pencil-thin asparagus and micro-greens, and I'm sure if ever I were to stand in an orchard and taste a peach picked during one of its two days of succulent perfection, I would find it one of life's greatest joys.
Shopping is the province of the privileged; fine cooking is not. Indeed, great cuisine arose from privation. The techniques of smoking, drying, salting and roasting were all developed to preserve foods past the "perfect peach" stage, past the day the vegetable was harvested or the animal butchered, to save for a time of less bounty. Preserved foodstuffs led directly the development of culinary traditions, as people who wanted nothing more than to feed themselves well and with pleasure taught themselves how best to combine ingredients artfully, to create something more than the sum of its parts.
Kitchen Arts and Letters
For a great encyclopedic experience for serious food lovers, cooks and pastry chefs...visit "Kitchen Arts and Letters," 1435 Lexington Avenue, NY, NY 10128...www.kitchenartsandletters.com. 212-876-5550
Deluxe Food Market
For a great Chinatown food shopping experience, please visit the "Deluxe Food Market," 79 Elizabeth Street - store runs from Mott to Elizabeth
Freshly prepared hot meals to go ... 3 items over white rice for $2.75!!! BBQ roast duck, crackling skin roast pig, soy-sauce chicken, etc. ... baked pastries, coffee and tea ... fresh fish, lobsters and shrimps ... smoked salmon from Acme ... frozen soup dumplings, shrimp won-tons, pork buns, soy beans, unagi, surf clams ... fresh vegetables, meats and tofu ... marinaded meats and fishes for the home cook to save time and effort.