Forums > Food & Drink > Food magazine article
There are many good restaurants that would make interesting articles, but it would depend on what magazine you're planning on pitching.
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There are many good restaurants that would make interesting articles, but it would depend on what magazine you're planning on pitching.
Is anyone planning on celebrating Passover this year? Would anyone like to collaborate on a seder (or just have a guest who brings good food)?
I've read that there is a very small Mongolian population in Yunnan and that part of that group is here in Kunming (or somewhere nearby). Does anyone know of any Mongolian restaurants in the area?
Hi Summer,
I can easily teach you pasta without an oven. I have an oven at my apartment, and I'd be happy to teach you cheese cake, but you will need an oven to make one at home. If you'd like to have classes, please let me know. (If you message me, I'll send you my contact info.)
TigerTiger is right however. Before you can learn from recipes, you'd need to know how to follow Western recipes. The ways of measuring from American or European recipes are very specific, and the ways of cutting things up, etc are also very specific. Following a recipe without learning the techniques first would not give you the result you're looking for.
Summer, if you'd like to do private lessons, I could offer some in my home. I write about food and develop recipes for American magazines for a living, and I'd be happy to teach American, Italian, and French-style dishes, as well as any other specific foods you like.
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I'm starting to think this is the best Western food in Kunming. They don't have anything as upscale as Sandra's Friday steaks, and the menu is small, but the fluffy, blistered pizza crusts are a small miracle, and the brisket sandwich and Vietnamese chicken salad would be favorites at any small cafe in the states. We took a little while to come around to this conclusion, since a couple of our first visits were marred by too much bad sauce on the pizza and a couple instances of bad service, but the staff seems to be responding well to comments, and everything's been wonderful recently.
The cafe is also a great, quiet place to work in the afternoons with a smoothie or some coffee.
Really lovely little place. Very friendly, and they grabbed one of the other customers who spoke English to help us order when we arrived. Their homemade dried tofu skin stir-fried with vegetables was really delicious as was their xiang chun (Chinese toon) when prepared cold.