Sarah & I have been eating rare tender cuts for almost 10 years, and I think she's special for it.
I can't share a big hunk of meat on the bone with everyone, only a special breed willing to indulge in clams, stuffed pork chops, standing rib roasts, meatballs, and yes, lamb. These grade a friends (you know who you are) encourage me to experiment with meat-based meals (because lets face it, I can bake a mean fucking vegan cupcake, but really I'd rather eat a steak), and I lovem for it!
Leg-o-lamb, lightly seasoned & roasted, perfectly cooked, and an expression of love.
January to February is chili season, directly following Christmas cookie season. Easy, fast, spicy, warming, and and easy way to feel like you've eaten a round meal with just one bowl.
Dangerously close to a year ago I was given venison loin by my cousin Mary-Tyler. The venison was hunted by her half of the family, likely in Virgina. Mary-Tyler will correct me in the comments if I'm wrong. I wasn't sure if the venison would be freezer burned (from a year in the freezer) or if the meat would be too strong. The venison was neither, and I ate a hunk hot off the stove. It was a little bit of a waste to cover up great meat in chili, but this is some outstanding chili. One thing to note, I defrosted the venison on a shallow plate in the fridge. The plate was brimming with blood when it thawed, and got everywhere. Gross. Watch out.
1 lb venison 1/4 cup red wine vinegar 2 tblsp canola oil 1/4 tsp salt 1 onion, chopped 8 cloves garlic, chopped 1/2 tsp fresh ground pepper 1…
One of the biggest road blocks in my adventure to figure out what I've been eating here in Taiwan is nutrition labels. The labels offer similar nutritional information as the USA but not identically, and not in the same order, in Traditional Chinese, and serving sizes are metric. There are a few conversations on the age-old Formosaboards that offer some non-helpful tips, and some tips that are totally wrong. No, 7-11 does not list nutritional information in English, *sigh. I also ran across this very detailed but also confusing pamphlet from Hong Kong.
The nutrition labels usually offer the following facts, and typically in this order:
熱量 (Re4 Liang4) Energy(units = 大卡 / da1 ka3 / Kcal)
蛋白質 (Dan4 Bai2 Zhi4) Protein (unit = 公克 / gong1ke4 / gram)
脂肪 (Zhi1 Fang2) Total Fat (unit = 公克 / gong1ke4 / gram)
飽和脂肪 (Bao3 He2 Zhi1 Fang2) Saturated Fat (unit = 公克 / gong1ke4 / gram)
反式脂肪 (Fan3 Shi4 Zhi1 Fang2) Trans Fat (still legal?) (unit = 公克 / gong1ke4 / gram)
碳水化合物 (Tan4 Shui3 Hu…
Eat healthy on $200 NTD a day
Finding healthy food in Taiwan isn't much different than in America. Just like in America the healthiest food isn't the one jumping off the shelf in a bright colored box or advertised on the side of a bus. You have to seek it. Moving to an Asian country, especially Taiwan, creates a large language barrier. It take some time and I'm here to give a little guidance and inspiration.
What am I calling healthy? We could bounce ideas around for ages on that very subject. I am going to say a mostly "clean" diet of vegetables, fruit, lean proteins, complex carbohydrates is healthy. The foods here are mostly gluten-free, in case you are so disabled. I'm pointing out vegan and vegetarian options. Taiwan loves its pork and seafood, but due to a high buddhist population there are tons of options for vegetarians and vegans. Without even trying most of these foods are found locally. Living on a small island encourages that!