Crab Rangoon and shrimp toast

Plus tea and quinoa

Katherine Spiers

Jun 08, 2024

Based on the three clippings below, do you think crab Rangoon originally did not contain cream cheese?

The Commercial Appeal, Memphis, July 2, 1961

The Philadelphia Inquirer, Dec. 29, 1958.

Helen Shaddock did this nice comic with a reference to last week’s episode with Elle Simone Scott!

Two of my food-world favorites, Maria Zizka and Max Falkowitz, have new projects that you should know about. Check them out (and their Smart Mouth episodes, for fun):

Recipe of the Month

Green Bean, Watermelon Radish, and Crunchy Quinoa Salad

Hello, hello! I have been looking forward to writing this month’s newsletter and sharing some very exciting news with you. Drum roll, please… My new cookbook comes out in a couple of months! It’s called The Hostess Handbook, and in it you will find more than 100 easy entertaining recipes plus curated menus and all the best party planning tips and tricks…

2 years ago · 1 like · Maria Zizka

Leafhopper

Why don‘t fruit flavored teas taste like fruit?

Butter-free butter tea The tea: Spring white buds, sold by Nepali Tea Traders. $18 for 1.2oz. Up until 20 years ago, Nepal was never well known for its tea. Most tea was commodity fare destined for domestic consumption or trade with India. Some from the eastern Ilam district was smuggled through the Indian border to be resold as pricier tea from neighboring Darjeeling. But a specialty industry has emerged in recent decades that’s worth paying attention to…

2 years ago · Max Falkowitz

In the latest podcast episode my guest Kat Lieu and I talked about sesame balls, but also the beauty of shrimp toast. I think shrimp toast’s origin cannot be pinned down, as it’s influenced by British, North American, Cantonese and Southeast Asian cuisines.