TheNHBushman.com

Recently, Mark went to the US to take care of some business. While he was there, he blogged on the size of fountain drinks at a gas station on the way to Boston. Mark says:

I’ve been living abroad for a while, and it’s given me a slightly different view of stuff at home than I’d have if I’d stayed…. I’m used to the large size [drink] being 22oz or something like that. Even drinking the second biggest size drink I saw at the gas station left me feeling like I’d just put my pancreas through a strainer. I mean… who drinks half a gallon of soda in one serving? Seriously…

I talked about that article with my friend Mike back in New England and he told me about some giant sized portions at some local restaurants. Mike got some shots and the story behind these monster dishes for us. Are you ready for this?

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Food Photos by MJ Klein

Hui-chen and I are off in China and Hong Kong on business for a few days.  We’ll be back soon with some great photos and stories to tell!  In the meantime we’d like to show you some dishes that Hui-chen’s mother cooked during Chinese New Year.

By now, everyone knows that these are the family specialty.   Hui-chen makes her own version too, and they are great.

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February 29 comes once every 4 years.  So, I propose a party at Shao-hui’s!

Hui-chen and I have a visitor coming from the US and he will be here for the 29th.  Let’s show him a great time with the legendary company of Taiwan’s bloggers, and the food and drink at Shao-hui’s.

We’ll be there in the early evening so just show up anytime.  All are welcome to join us!

Check the Geotagged Articles Map to locate Shao-hui’s.

Food Photos by MJ Klein

At this time of year there are many articles about people in Taiwan attending their company weiya or banquet. I don’t know why but most people write badly about them, as if they hate them. Personally I like weiya banquets and Hui-chen and I were invited to one recently. I like these banquets because it gives me a chance to meet with workers and bosses in an informal manner, do some drinking with them and get a chance to rub shoulders without any pressure. I’ve seen a few bosses get drunk and let loose and even sing a little karaoke. This article will stick to the food though, because although some people hate the weiya, I like the weiya food!

First out of the chute was this appetizer dish, consisting of (clockwise from the bottom) imitation crab meat with a Hollandaise sauce, fish skin, sliced noodles, some kind of seafood skin stuff, and sliced duck meat plus beef.

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Photos by MJ Klein Food Photos!

I lit a fire, put on some food and the guests started arriving. Yup, it was another party at Shao-hui’s. Do we ever get tired of them? No way!

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Food Photos by MJ Klein. Food by Hui-chen’s mother!

Oh my. I was introduced to yet another heretofore unexplored family tradition, and one based on cooking. Hui-chen’s mother has yet another original recipe up her sleeve that I didn’t know about, and I got to check it out up close and personal.

It starts out with this meat mix, which is similar to dumplings.

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Photos by MJ Klein

Truth be told, my wife cooks some fantastic meals. If I photograph every one of them it would fill a blog in of itself. Even though I only photograph a portion of the meals she prepares, there are still many photos. Good thing that I host our photos on flickr!

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Photos by MJ Klein

What do you do when it’s cold outside, and you happen to live in Asia?  You make a ripping hot spicy hotpot dish - that’s what you do!  Just look at that jar of chili sauce!

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This article contains food photos

I run a group on flickr.com called Asian Food. This is a public photo “pool” that allows flickr members to upload photos of wonderful Asian Food dishes they’ve photographed in Asia. With 47 members and well over 1,000 photos, its a healthy group!

I would like to highlight the photography of the top contributers, starting with Noelavion, who currently tops 500 photos in the pool.

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Even more food photos by MJ Klein

Teppanyaki (teppan’yaki^?) is a type of Japanese cuisine that uses an iron griddle to cook food. The word “teppanyaki” is derived from teppan (??), which means iron plate, and yaki, which means grilled.

So, now you know where this style of cooking originates. We don’t use an iron griddle, but rather a modern version of it - a teppanyaki pan. One puts a bit of oil in the bottom and heats up the pan, then adds food to it. What makes the flavor unique is adding your own personal sauce mixture to the cooking food. Here, let me show you:

This is the teppanyaki pan after the first round of food has been added and before the sauce. The removable pan sits on a base and is heated by induction. The range of heat control is excellent. You can boil, fry and keep food warm without burning it. This is a very versatile pan and it’s really great for unexpected guests because you can throw an excellent meal together in minutes.

This is another example of a finished teppanyaki dish that we recently enjoyed. Next I’ll show you what the first dish looks like after adding the sauce and then we’ll let the dish brown up nicely.

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