Historical recipe and humorous introduction by Terry Vanicelli, April 1984. Original cultural generalizations and cooking claims are the author’s period wording.
(Editor’s note: Terry Vanicelli and his wife Mary moved into the 6200 block of Washington in 1982. Terry is a representative for MicroAge Computer Stores in Creve Coeur.
His time is otherwise occupied in restoring his old house, restoring his old Fiat, and restoring the original level of his libation.) by Terry Vanicelli I probably wouldn’t discuss drinking at all, if everybody else weren’t doing it.
Most of the time, I regard cooking as a GAFIA exercise, to exorcise the memory of what happened the week before.
In this semiserious spirit, my favorite spirit is a Southern Comfort Manhattan, done with a splash of bitters. Thus fortified with Strong Drink, we are not about to delve into the wonders of haute cuisine, but I think you’ll find my medium level efforts aren’t exactly mezzo mezzo. Marco Polo Strikes Again To the tune of “Yankee Doodle”:
Marco Polo went to China
He brought back Spaghetti.
Let’s raid China once again,
Dear Reader, are you ready?
Deep-Fried Tofu Here is how to turn the notoriously bland bean curd into something good.
Since we’re going to deep fry it, this also gives you a chance to give your favorite health food nut a coronary. You’ll be shocked yourself when you see what we make the dip out of. Anyway, it makes a great appetizer or substitute for French fries. Ingredients: 1 12-oz. block of tofu (preferably the Japanese variety; it’s firmer and drier than the Chinese style. Schnucks sells the right stuff). Sufficient oil for deep frying. Method: Cut the bean curd into pieces about 3/4″ by 1½” by 1/2″. Drain pieces well on paper toweling. Heat oil or shortening (I do it in my wok) until quite hot. Deep fry pieces several at a time, being sure to stir them once or twice so the pieces don’t stick together. Remove when the pieces float to the top of the oil and turn golden brown. Remove and drain on paper toweling. Serve with my patented Hi-Test Bean Curd Dip Hi-Test Bean Curd Dip Ingredients: 2 T. Soy Sauce 2 T. Peanut Butter (I prefer chunky style) 1 tsp. peanut or salad oil ½ tsp. Tabasco 1 splash of sesame oil (optional) Combine all ingredients in a small dish.
If you have a microwave, a 10-second zap at this point really helps. Blend all ingredients well, adding more oil for smoother consistency. Serve. Cold Chinese Vegetables The Chinese rarely eat raw vegetables; therefore, they have no tradition of eating salads. Originally the reasons were hygienic; it wasn’t safe to eat vegetables raw (just like the water in Florissant).
If they weren’t actually cooked, vegetables were always quickly scalded or blanched first.
This scalding not only destroyed bacteria, but enhanced the vegetables’ taste and color without damaging the fresh texture.
After blanching, however, the vegetables were then treated like salads; that is, tossed lightly in dressings made with various combinations of soy sauce, salt, or oil.
They were then chilled for about 20 minutes, long enough for the dressings to flavor the vegetables without discoloring or wilting. Ingredients: Broccoli tips Bean sprouts Spinach Sweet green pepper (cut into 1/2″ squares) Sweet red pepper (cut into 1/2″ squares) Snow Peas (cut in half) Sliced carrots Water Chestnuts (sliced) Diced Pimiento Peanuts Frozen Peas Blanch all vegetables followed by an asterisk () by immersing them in boiling water for 45-60 seconds. Then run the vegetables immediately under cold water to prevent them from cooking.
If you use frozen peas, they should be thawed to refrigerator temperature. Water chestnuts and pimiento are there for color as much as anything. Toss vegetables in the soy-vinegar dressing described below. Soy-Vinegar Dressing Ingredients: 1½ tsp. Sugar 3 T. Soy Sauce 3 T. Vinegar (Malt vinegar, if you have it) 2 T. peanut or salad oil Sesame oil Blend all ingredients together except for sesame oil. Pour over vegetables, toss, then chill for no more than 20 minutes. Sprinkle a few drops of sesame oil on vegetables just before serving.
Original photograph caption
Terry Vanicelli preparing food for Chinese Inspirations. The Paper, April 1984, page 5. Photographer not credited.
Originally published in The Paper, April 1984.
Read this article in the original newspaper issue.
Original source: SD_Times1984_04.pdf, printed page(s) 5; PDF page(s) 5.
