You might not think of Pork and Potato Stew as a Chinese dish—it sounds pretty European. But the recipe below is authentically Chinese, using the technique of red cooking—also called Chinese stewing, red stewing, red braising and flavor potting.

It can be made in a slow cooker (less to clean up!) and will likely become a popular dish at your table year-round.

Red cooking is a traditional, slow braising Chinese cooking technique. A homey stew is made with soy sauce, sherry, and stock, plus meat and vegetables. This satisfying comfort food brings warmth to a chilly evening.

Chinese comfort food: pork and potato stew. Photo courtesy PotatoGoodness.com.

Makes 8 portions.

Ingredients

Preparation

1. COMBINE the broth, soy sauce, ginger, sherry, orange zest, and honey in a large pot and stir until the honey dissolves. Add the pork, potatoes, scallions, chiles, garlic, star anise, and cinnamon sticks. Stir well and bring to a simmer over medium-high heat.

2. COVER, reduce heat to low and simmer slowly until the pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in a slow cooker, cover, and cook on low about 8 to 9 hours.) Meanwhile…

3. HEAT the oil in a large skillet over medium heat. Add the greens and vinegar. Cover, reduce heat and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on the stove.

4. SERVE: Discard the star anise pods and cinnamon sticks. Divide the greens among serving bowls, then ladle the stew over the greens.

Per serving: calories 424, fat 10g, cholesterol 110mg, sodium 846mg, vitamin C 82mg, fiber 5g, protein 44g potassium 1239mg.

Tillamook, one of the country’s greatest producers of Cheddar cheese, has declared today “Squeaky Cheese Day.” For those who haven’t had the pleasure, squeaky cheese refers to cheese curds, small Cheddar nuggets so fresh that they squeak when you eat them.

Cheese curds are one of our favorite fun foods. In Wisconsin, where the many cheese factories produce a steady supply of cheese curds, they’re the bar food of choice and on the menu of almost every eatery, plain or flavored.

The reason is that they only squeak when they’re fresh.

Because of the short shelf life of cheese curds, they have traditionally been sold only at the cheese factory and by local distributors.

But thanks to vacuum-packaging for wider distribution, you may now find them at your own cheese store or can order them online.

> National Cheese Curd Day is October 14th.

> The history of cheese.

> The history of Cheddar cheese.

> The different types of cheese: a glossary.
 
 
WHAT ARE CHEESE CURDS

Cheese curds are the fresh curds created in the production of Cheddar cheese. As milk is converted to cheese, it produces the solid curds and the liquid whey.

Cheese curds form in random shapes: large nuggets the size of unshelled peanuts, with a texture something like mozzarella.

To make Cheddar, the whey is drained off and the curds are pressed together in molds to form the cheese.

But cheese makers can remove the curds and sell them as a special treat.

Typically, you need to go to a Cheddar cheese factory to get curds, since they should be enjoyed the day they are made.

But we’ve ordered them online and found them to be just as yummy a few days later.

As the curds age, they lose their squeak, but not their deliciousness.

The flavor is mild, like mozzarella, but saltier; and while the majority of curds are sold plain, the flavored varieties are delicious.

We’ve bought everything from dill to jalapeño, and if you only have plain cheese curds, you can mix in your favorite flavor (herbs, chile flakes, etc.).
 
 
WHAT MAKES CHEESE CURDS SQUEAK

The squeak you hear when you munch on cheese curds comes from the protein composition of fresh curds.

When the protein in the cheese rubs against the enamel of one’s teeth, it makes a squeaky sound.

As the curds age, moisture evaporates and the protein in the cheese consolidates. That’s why regular Cheddar cheese, and curds older than a few days, don’t squeak.

Cheese curds will remain moist and tasty for a few days and then start to dry out—which may be why Wisconsinites like to deep-fry them and serve them with ranch dressing. (Here’s a recipe for fried cheese curds.)
 
 
HOW FRESH TO THEY HAVE TO BE?

Cheese curds are ideally eaten the day they are made. After 24 hours they lose their squeak. And that’s why curds are not well known outside of areas where cheese is made.

But these days, vacuum packaging helps to preserve them just fine.
 
 
HOW TO ENJOY CHEESE CURDS

You can flavor plain cheese curds as you like. Pesto is an easy and delicious flavor agent.

 
In Quebec, perhaps the other North American cheese curd capital, the curds mixed with French fries and gravy to create the beloved French-Canadian snack, poutine. Don’t knock it until you’ve tried it.

[1] A perfect snack: cheese curds beer (photo © Wisconsin Cheese).

[2] A bowl of squeaky cheese curds (photos #2 and #5 © Murray’s Cheese).

[3eese curds in dill and jalapeño flavors (photo © Keystone Farms Cheese).

[4] Cheese curds and gravy (photo © Good Eats | Unsplash).

[5] “Buffalo” cheese curds with spicy sauce, celery, and blue cheese dressing.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Start with breakfast: Make strawberry or raspberry cream cheese for the morning toast’s or bagels. You can also use it for tea sandwiches.

STRAWBERRY CREAM CHEESE RECIPE

Ingredients

Make pink cream cheese for Valentine’s Day. Photo courtesy Einstein Bros.

1. COMBINE ingredients in a food processor. Pulse until smooth and well blended.

2. REFRIGERATE until needed. Ideally make the day before to let flavors blend.

Serve a mini-beer tasting with rose petals to
a beer-loving Valentine. Photo courtesy
CraftBeer.com.

CRAFT BEER

Some people would trade all the chocolate in the world for a good beer.

It you know such a person, take a look at the style of beer in the fridge—Belgian ale, IPA, lager, pilsner, etc. (here are the different types of beer).

Then, head to the market with the largest supply of craft beer and pick up four different brands in the same style.

If you want to make it a beer-and-cheese pairing, here are the cheeses that go with beer.

Toast to a happy Valentine’s Day.

But not every new product line survives and thrives. Some of our favorites have gone with the wind.

That’s why we’re so pleased that Vino de Milo has grown and expanded, with bruschetta toppings, salad dressings and salsas.

Today, we re-endorse the wonderful pasta sauces and the bruschetta toppings, both made from top-quality tomatoes that are so naturally sweet, no sugar is added. (Americans consume a ghastly 22 teaspoons of sugar a day, much of it from “hidden” sugar added to prepared foods.)

Read the full review.

You can purchase the products online from iGourmet.com:

[1] Lincoln would often dine on an apple, nuts and cheese (photo © U.S. Apples).

[2] An apple, cheese and nuts remain a healthy snack—or meal—today (photo © Paul Gaudriault | Unsplash).

[3] Lincoln’s favorite beverage: water (photo © Jana Sabeth | Pexels).

Today is Abraham Lincoln’s birthday. He was born on February 12, 1809 on the Kentucky frontier.

To celebrate, we present for your consideration an “Abraham Lingon” sandwich: peanut butter and lingonberry jam on whole wheat or pumpernickel bread, with a pretzel log frontier table.

Peanut butter wasn’t developed until 1880 (see the history of peanut butter), so Honest Abe never had the pleasure.

Add to that the indignity of having your birthday eliminated as a holiday! Until 1971, Abraham Lincoln’s birthday was a state holiday, celebrated in many states as a bank, government and school holiday (not to mention the retail sales specials). George Washington had a separate holiday on his birthday, February 22nd.

For more than 100 years, many Americans truly celebrated—not just to honor these two great presidents, but for the glory of having two days off in consecutive weeks.

Are you old enough to remember that Lincoln’s birthday was a school and bank holiday?
 
 
WHAT HAPPENED TO THE LINCOLN’S BIRTHDAY HOLIDAY

The holiday was eliminated to give federal employees (and afterwards, many other folks) a perk.

In 1971, both presidential holidays were shifted to the third Monday in February and combined as Presidents Day, to allow federal employees a three-day weekend. The private sector followed. Adieu, Lincoln’s Birthday; and yours too, George Washington.

So now what can Lincoln admirers do to celebrate Lincoln’s birthday? Thanks to Steven Spielberg, we can watch the DVD of Lincoln every year and reflect on the political process…while enjoying an Abraham Lingon sandwich and a glass of milk.

Take two slices of whole wheat or pumpernickel bread (we substituted raisin bread), spread with peanut butter and lingonberry jam* or preserves, and enjoy!

__________________________
*Lingonberries are plentiful in Sweden, where the jam is used on bread, with mashed potatoes, oatmeal, pancakes, potato cakes, and as a relish with meat dishes such as beef stew, liver and meatballs, beef stew or liver.
__________________________
 
 
WHAT DID LINCOLN REALLY LIKE TO EAT?

Abraham Lincoln’s father, Thomas, was an illiterate farmer. Meals in the family’s one-room cabin comprised simple farm fare. Thus, Lincoln was not bred to be a connoisseur of fine food.

FoodTimeline.org offers this reference, “Fast Gourmet: Honest Abe’s favorite Food,” written by Poppy Cannon in the Chicago Daily Defender published February 8, 1968.

“Judging from menus of the state balls and banquets given at the White House during Lincoln’s Administration—some of the most elaborate in our history—one might conclude that Honest Abe was a gourmet to end all gourmets. Nothing, of course, could be further from the truth….Certain observers of the times…said flatly that Lincoln was almost entirely indifferent to food, ‘except that he liked apples and hot coffee.’ The President’s bodyguard wrote, however, ‘Mr. Lincoln was a hearty eater. He never lost his tastes for things that a growing farmer’s boy would like. He was particularly fond of bacon.’

Ms. Cannon continues:

“Probably like most of our strongest presidents (excepting Jefferson [a noted gourmet—ed.]), Lincoln relied on food to feed the furnace. Undoubtedly he ate well when served a tasty meal but was usually so preoccupied that he gave little thought to food. One thing seems certain: he was a gentle man at the table and uncritical. His stepmother said, ‘He ate what was before him, making no complaint.’ A companion of his lawyer days, Leonard Sweet, wrote, ’I never in the 10 years of circuit life I knew him, heard him complain of a hard bed or a bad meal of victuals.’ ”

According to TheQuestingFeast.com:

“President Lincoln did have two favorite dishes, chicken fricassee with biscuits and oyster stew. Actually, he loved oysters just about any way they were served. His dessert tastes were simple as well, with apple pie being a favorite. He seldom drank alcohol of any sort. Water was his favorite beverage. On one occasion, a hamper of choice imported wines was sent to Mrs. Lincoln for use at White House functions. She sent it on to a military hospital saying, “I never use any and Mr. Lincoln never touches any.” Alcoholic beverages were seldom served at White House entertainments.

So don’t pop open a bottle of Champagne to celebrate Lincoln’s birthday; but enjoy a homey piece of apple pie with coffee.