Historical February 1986 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.
(Editor’s Note: Bruce Yampolsky, in property management for the Pantheon Corporation, was born and raised in the Skinker-DeBaliviere neighborhood, attending Hamilton School.
In addition to his varied responsibilities with Pantheon, Bruce is very involved with civic projects.
One of his joys in life is traveling—his last jaunt was to China, but he also enjoys gardening, antiques and, of course, cooking.) By Bruce Yampolsky My first interest in food may well have come when, as a young child, I realized that the first three letters of my name spelled Y-A-M, another name for a sweet potato.
However, my early cooking exploits began with the Boy Scouts where I started with stews, hamburgers, and baked potatos—which were encased in mud and buried in the coals of the cookout fire.
At that time it became apparent, for whatever reason, that people preferred to eat my cooking rather than their own or someone else’s.
Because my mother worked, cooking was a family affair.
My creative hand with spices often lead to compliments from my father. Throughout college, I didn’t do any major consequential cooking; however, dating a woman of Mexican origin probably furthered my appreciation of spicy cooking. Food that brings tears to my eyes and a bright red color to my cheeks is a true delight to me.
And in addition to spicy food, I love cuisine from all parts of the world.
My job has brought me into contact with many people of different nationalities and invitations to their homes has furthered my enjoyment of ethnic foods.
This fried rice recipe is based upon my tasting of different fried rice dishes here in the United States. (Food in China is not like our American Chinese food, although very good.) I love to experiment while cooking and many of my recipes are done when they smell or look right—I don’t have specific times for cooking various items.
So bear with me, and experiment along.
The rice is excellent as an accompa vying side dish with any meat or chicken as well as with the following scampi recipe. You can also add leftover meat, etc. and serve it as a main course. FRIED RICE (6-8 servings) Ingredients: 4 cups cooked rice (white or brown); preferably a day old 1/2 cup chopped onion 1/2 cup chopped green onions, include tops 4 eggs, beaten 1/4 cup sesame oil (vegetable oil could be substituted) ¼ cup bacon drippings 1/2 cup soy sauce Salt & pepper to taste, remember soy sauce is salty; black or red pepper can be used depending on how hot you like it 1/2 tsp. MSG (optional) In a wok or large skillet, add bacon drippings; heat over medium. Add white onions, stir fry until the aroma of the onions cooking is noticeable (I warned you about the experimental nature of my cooking). Add the eggs, stir until dry. Add rice, stirring constantly and thoroughly; add the sesame oil (or veg. oil).
When there is a full cooking smell, add soy sauce, mixing well; add green onions, salt, pepper, and MSG.
When you smell the green onions cooking, turn off heat and keep covered until serving. SCAMPI (4 people) 2 lbs. jumbo shrimp; whole 1/4 stick margerine or butter 1 clove garlic, finely diced Remove heads and tails from shrimp; shell and devein (weight of the shrimp should be reduced by one-third). Melt butter over a low heat in either a wok or skillet; add garlic and cook until lightly brown. Add shrimp, and cook for 7 to 8 minutes turning constantly. Remove and drain on paper towels. May be served on the rice or separately.
Original photograph caption
Bruce Yampolsky in the kitchen of Dough Boys Bakery/Restaurant on Pershing in DeBaliviere Place of which he is part owner. Photo by King Schoenfeld. The Times of Skinker-DeBaliviere, February 1986, page 4.
Originally published in The Times of Skinker-DeBaliviere, February 1986.
Read this article in the original newspaper issue.
Original source: SD_Times1986_02.pdf, printed page(s) 4; PDF page(s) 4.
