The finished dumplings, properly fried to a light crisp. The half-moon shape was meant to resemble ancient Chinese currency. Eating the dumplings was believed to bring fortune and prosperity.
Credit Daniel M.N. Turner / NPR
Even though he estimates he's made hundreds of thousands of them, Scott Drewno says pork potstickers never get old. In fact, they are the food the executive chef of The Source by Wolfgang Puck, a fine dining Asian fusion restaurant in Washington, D.C., says he would take to a desert island.
"They're everything you want in a dish — salty, savory, filling," says Drewno, as he lovingly holds up one of three bowls of ground pork he planned to season and stuff into dumplings before our eyes.
Originally published on Wed February 20, 2013 1:00 pm
Provel, as seen in its native habitat.
Credit Jessica Stewart / Allergic to Air
With 30 Rock off the air, Judah Friedlander has time to indulge other interests. Like processed cheese.
Friedlander, who played Frank on the sitcom (the guy with all the custom baseball caps), says he's been "obsessed" for the past several years with Provel, a processed blend of Swiss, provolone and cheddar rarely found outside its hometown of St. Louis.
"It's not even legally cheese," Friedlander tells The Salt. "It's melted plastic from the '80s."
Call fried chicken and waffles a traditional Southern food, and you're liable to get accused of a damn Yankee conspiracy.
That's what we found out last week, when our story about the dangers of a Southern fried diet prompted many of you with roots in the South to protest – don't pin that dish on us! Here's a sampling of the comments we received:
"I'm a southerner, and I have never heard of fried chicken on a waffle!"