P F Changs: Changs for 2 Menu - $39.95

Perfect for Valentine's Day!

P.F. Changs is offering a new menu just in time for Valentine's Day - CHANG'S FOR TWO, where you can get a four course dinner for 2 for only $39.95 which includes 2 soups, 1 appetizer, 2 entrees and 2 mini desserts. This deal is going to be a staple of the menu - so if you miss out for VDay - it will still be around.

"P.F. Chang's China Bistro invites guests to dine with a special someone and enjoy a delectable prix-fixe lunch or dinner starting on February 2, just in time for Valentine's Day. The new Chang's for Two four-course menu allows couples to indulge in a selection of signature dishes including Chang's Chicken Lettuce Wraps, Dumplings, Chang's Spicy Chicken and the irresistible mini-dessert spread.

The new Chang's for Two allows couples to enjoy special occasion dining while still saving money. The prix-fixe menu's vast selection of enticing dishes will have singles pairing up even after Valentine's Day to share a delicious lunch or dinner at a great value."

$39.95 Four-course Menu:

Based on the limited time of the prix-fixe special, please call your local P.F. Chang's China Bistro to make a reservation and ensure the menu is still available.


Cup of Soup (Choose Two)
-Hot and Sour Soup  

- Egg Drop Soup

Starters (Choose One)
- Crispy Green Beans  

- Chang's Chicken Lettuce Wraps  

- Salt & Pepper Calamari  

- Vegetarian Lettuce Wraps  

- Spring Rolls (4)  

- Crab Wontons  

- Dumplings (Shrimp, Pork or Vegetable)

- Egg Rolls

Entrees (Choose Two)
- Chang's Spicy Chicken  

- Kung Pao Chicken or Shrimp 

-  Mongolian Beef  

- Beef A La Sichuan  

- Ginger Chicken with Broccoli  

- Almond & Cashew Chicken  

- Orange Peel Chicken, Beef or Shrimp  

- Beef with Broccoli  

- Cantonese Shrimp

- Sweet and Sour Chicken or Pork

- Honey Chicken or Shrimp  

- Sesame Chicken

- Pepper Steak

-Dali Chicken

Mini Desserts (Choose Two)
Choose two of P.F. Chang's eight delicious mini desserts  

P.F. Chang's China Bistro, Inc.
P.F. Chang's China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang's China Bistro features a blend of high-quality, traditional Chinese cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility.

Rice Pudding

It's goopy, it's sweet, it's soothing: it's rice pudding! Whether you like it warm or cold, rice pudding is a great dessert any time of year. And it's very easy to prepare, once you know how!

I have a lot of failed rice pudding attempts in my past. I never ate rice pudding as a child, so I had never seen it prepared. With only my adult experience of Kozy Shack rice pudding as a guide, I tried and failed with several different recipes.

Then I realized that you have to cook the rice first. That was a big "DUH" moment for me!

Rice pudding is a great way to dispose of rice leftovers. It works best with a white medium-grain rice, but really any rice will do. Lately I have taken to making it with cooked brown rice, because brown rice is a healthy whole grain, and we should eat more of those.

Don't be one of the 40% of Americans who eat NO whole grains! Have some rice pudding! (Slathering it in pudding may undercut its healthiness, but let's not discuss that.)

To make rice pudding, you basically simmer rice with milk and sugar until it all turns into gloop. The amount of time this takes will vary with the rice you have used, the amount you're making, and a lot of other mysterious factors which I still do not yet understand. Alignment of the planets, maybe, or the barometric pressure.

Once your rice has gloop-ified, you add another splash of milk and a beaten egg, and simmer it for a few more minutes while whisking it gently to keep the egg from clotting. Then add whatever you want to add, and you're set! This is very comforting warm, and it's also great if you chill it until it sets up.

As to the milk, a lot of people make the mistake of using a heavy dairy product like half and half or heavy cream. This is a mistake, because the thickness and creaminess of rice pudding comes largely from the starch that cooks off the rice grains. Using a high-fat dairy product tends to make the resulting pudding cloying and overly thick, almost paste-like.

INGREDIENTS
¼ c sugar
1.5 c cooked rice, whatever kind (unseasoned, obviously)
1.5 c plus a big splash of milk (nonfat and lowfat milk both work fine).
Pinch salt
1 egg, beaten
Flavorings: cinnamon, nutmeg, raisins, vanilla, anything else you feel like adding.

DIRECTIONS
Add the rice, the salt, and 1.5 c milk to a pan and simmer on the stovetop until the milk has cooked out, and it's all reduced to gloopiness. This may take as little as 15 minutes or as much as 60 minutes. Keep an eye on it, stir it occasionally, and don't worry about the details. This is one of those things you just have to get a feel for, but it will always be edible regardless!

Add a splash of milk and the beaten egg, along with your flavorings. I usually add about a teaspoon of cinnamon, a dash of nutmeg, and a teaspoon of vanilla. Simmer it for about 2 more minutes, stirring constantly, until the egg has been incorporated.

Serve and enjoy!

Photo credit: Flickr/Stef Noble

Feed/Starve a Cold/Fever?

As I lay sniffling on the couch this weekend and generally feeling sorry for myself, I wondered once again, "Is it feed a cold, starve a fever? Or starve a cold, feed a fever?"

I first encountered this phrase in a Garfield comic, in what must have been the early 1980s. (And I am glad to learn I'm not the only one!) I don't remember any of the rest of the context, but I'm pretty sure Garfield used it as an excuse to eat more lasagna, that wacky cat.

This time, I decided to look it up online. (What the heck, it's not like there was anything on television.) The original phrase turns out to be something like "feed a cold, starve a fever," and also it is complete bunk.

Surprisingly, this phrase originates in 1574. Which means that by my calculation, people have been wondering which was which for about 437 years. The phrase refers to a common medical belief, which was that bodies worked like literal furnaces - furnaces which burn food instead of wood.

If you believe that your body is a furnace, then it's obvious that a fever is simply a manifestation of the furnace running too hot. What you want to do in that case is back off the fuel until the fire comes down - which is to say, starve a fever.

The opposite is also true. If you are physically cold, or if you suffer from a virus which is giving you the chills, the answer is to stoke the fire. Pig out! Feed up and get those internal fires burning.

(Please note: the mortality rate from basic diseases like the flu was shockingly high in the 1500s. Just keep that in mind. People literally died from diarrhea.)

This belief persists in the field of animal husbandry, where certain foods - like cracked corn and oats - are said to be "hot." Many people stop feeding their animals corn in hot weather, in the belief that the corn will add body heat to an animal already suffering from the hot weather, and cause it great distress.

This theory of the body as a furnace is also a core belief in Chinese Traditional Medicine. People are said to be either "hot" or "cold" in nature, and foods too are either hot or cold. A "hot" person should avoid "hot" foods like beef, lest illness result.

At any rate, the advice of modern medicine is every bit as staid and sensible as you might expect. Keep to your same dietary regime, be sure that you get a balanced diet with lots of nutritional value. If your appetite is reduced, then be sure to get a minimum amount of calories. Drink broth (which has protein, as well as valuable liquids). Those with an attendant stomach problem can benefit from the BRAT diet: Bananas, Rice, Apples and Toast.

But hey, if you want to indulge in some pity-fueled snacking and use "feed a cold" as your excuse, I would totally understand! And so, I suspect, would Garfield.

Photo credit: Flickr/Robert Couse-Baker

Marketing Predictions for 2011

With the impending predicted doom of 2012 and dates with multiple ones in them, numerologists and other kooky-types are having a field day determining the auspiciousness of certain dates. Since I’m generally skeptical of big, earth-shaking predictions and the importance of numerology, I’m going to close my ears to the dire warnings posted around the net.  While a certain percentage of the population focuses on the probabilities of a Zombie Apocalypse, I predict that the rest of us will succumb to the powers of subliminal (and non-subliminal) marketing schemes concocted by brilliant advertisers.

 

Here are a couple of dates that I predict will be hey-days for certain marketers and advertisers:

 

7-11-11: In the United States, July is usually only noted for the Fourth and is associated primarily with fireworks and deviled eggs. If the marketers and advertisers at 7-11 are smart, 7/11/11 will be the day for all of America to visit their local 7-11. The large chain of convenience stores could promote the special day in advance, have prizes on the bottoms of Slurpee cups, and have in-store parties on the special day. The date would actually be easy to remember as every single radio and TV announcer would be reminding you of the date all day long. I’m telling you; if 7-11 doesn’t jump on this opportunity, they’ll be regretting it for a century.

 

11-11-11: In the United and Canada, 11-11 is Veteran’s Day, but in South Korea (where creative advertisers and marketers have already found out how to use dates to their advantage) 11-11 is Peppero Day--the day where everyone gives each other Pepero sticks. Pepero Sticks are edible sticks that taste like dry cookies dipped in chocolate and were inspired by Japanese Pocky sticks. Imagine the possibilities of marketing  something similar in the United States; I’m thinking that Pick Up Stix should be heavily marketed just before 11/11/11 since Americans aren’t really familiar with Peppero Sticks yet. (Heavy marketing of Strike-Anywhere matches did also cross my mind for 11/11/11, but I have a feeling it would be too controversial because of the whole fire-hazard issue which parental units tend to take seriously.) Maybe the band Styx could give a concert on 11/11/11.

 

What do you think? Should we as a population forget about the predicted doom and gloom by the Mayans and leave a little room for even more consumerism in our sonsumer-driven society? Or should we be so worried about the possibility of a Zombie Apocolypse that we don’t allow the corporations to influence us on certain dates?

The Disgruntled Food Critic: Super Bowl Eats

 

Unless you actually plan on being in Texas for this year's Super Bowl, chances are you'll be shouting at the TV in the comfort of somebody's home. If you aren't surrounded by food at all times during this event, you're doing it wrong. Normally I'm the first guy to jump to the defense of tradition when it comes to food. I've lived through enough turkey-free Thanksgiving dinners to know that some people just have no shame when it comes to walking all over the classics. Ah, but Super Bowl food is different because almost nobody makes it themselves. People order in on Game Day, which I suppose is excusable considering that the focus is on the professional beasts running back and forth on a giant field and hurting themselves for our amusement. Viewers at home shouldn't have to worry about whatever's in the oven. At the same time, I think this year we can do a little better. Consider the following:

Pizza is Not an Obligation

Pizza is probably the most effortless food on the planet if you're not the one making it. It slices discreetly, balances between being filling and leaving room to accommodate any magnitude of appetite, and it's relatively inexpensive. Considering the sheer quantity of pizza consumed during the Super Bowl, making it at home is a terrible idea. Then again, pizza doesn't exactly have to be on the menu. There are other tasty, indulgent things that can be made at home for Game Day and still be in quantities vast enough to keep folks fed all day. Like, for example...

 

Fried Chicken

One of the many awesome things about fried chicken is that it keeps. You can make a giant batch of the stuff the night before then pop a massive platter of it in the oven to revive just minutes before kick-off. Seeing as fans at home tend to get chicken wings with their pizza anyway (which are unnecessarily messy and not particularly satisfying), making chicken the main course keeps things in the family of Super Bowl acceptable food. You'll also avoid the inevitable stains that go along with pizza consumption. People won't be looking at their plates, they'll be looking at the game. Fried chicken is just cleaner.

 

Side Dishes? Forks Can Go Jump Off a Bridge

If it can't be eaten with nature's utensils, leave it off the Super Bowl menu. Again, forks require eye contact to be used properly. I don't care what kind of finger food you bring to the table. It's all good. Potato skins, chips and dip, mixed nuts, wasabe peas, hell even carrot sticks will work. Skip the slaw, forget about the baked beans and slap yourself every time you even think of Jell-O.

 

There is No Place During the Super Bowl for Beer Snobs

Don't get me wrong, it's great that America has jumped on board the microbrew train with reckless abandon. There are some ridiculously tasty beers coming out of multiple regions across the country. Those heavy, hopsy, personable suds are meant for enjoying with pan-seared fish and the latest slice of indie rock genius, not during the Super Bowl. I'm not saying you have to dip into the bottom of the barrel and drink poison like Milwaukee's Best, but you shouldn't be too good for any of the simple Pilsners that have been a part of American drinking for over a century. Contrary to the invalid opinions of some, it's not okay to get drunk during the Super Bowl. Emotions run high and what starts as friendly jeering can quickly transform into an outright battle. Cheap beer tends to be a little lower in alcohol content, have a higher ratio of water to booze and has a way of creating a little well of liquid in the stomach that serves as a natural indicator of a drinker's sheer capacity for fluid.

 

So, if you absolutely must have a loud, animated, raucous Super Bowl party this year, at least have the common sense to do it right.

Super Bowl "Pig Tails" (Bacon Wrapped Shrimp) Appetizer Recipe

Surf and turf on the cheap (relatively speaking)

Meat. The holy grail of the Super Bowl. I don't know what it is about meat and sports that drive men wild but these two things are almost carnal in nature by themselves and when you put them together with a room full of guys - oh, you better watch out.

I am personally a big fan of meat, though I am not really a big fan of sports. I am, however, a big fan of seafood - especially shrimp, and when I mix meat and seafood together it is like a little slice of heaven. You will see, for yourself, after making this yummy "Pig Tails" (Bacon Wrapped Shrimp) recipe. It might actually change your life. All you need (to serve 6) is:

 

60 Shrimp, peeled, and deveined - tail on or off, depending on your own personal preference. I like the tail on because I like a little culinary drama. YouTube - Shrimp Deveining

20 - 30 Slices of Bacon (approximately - you just need enough bacon to wrap each shrimp once), cut in half or thirds depending on the number of shrimp you have

1/2 Small Onion, chopped (small)

1-4 - 1/2 Lemon

1/8 - 1/4 can of beer

Pepper (to taste)

Green onion (garnish)

To prepare:

Preheat oven to 450 degrees.

Wrap bacon slice around shrimp. Secure with tooth pick (if you don't have tooth picks you dont really need them - they just make this easier). Place on wire rack on baking sheet (if you dont have a wire rack its totally fine). Set aside.

In a small saucepan saute the onions until translucent / caramelized (brown), add the small amount of beer and cook until the alcohol wears off and reduces in half. Turn off heat. 

Cook "Pig Tails" (Bacon Wrapped Shrimp) in oven until the bacon is cooked. Remove from oven. Mix pan drippings with Beer/Onion sauce mixture and let stand in serving dish. Place shrimp on top of sauce. Pepper and lemon juice on top to taste. Garnish with Green Onion (if you have it).

 

This appetizer is AMAZING and will be a big hit at your Super Bowl party, or any party - hell, it would be great for dinner, too! Give it a try!

Super Bowl Eats: Vegetarian Tomato Bruschetta

The Super Bowl doesn't have to be all about meat...

Looking for a tasty Super Bowl treat that doesn't have any meat in it? The first thought that comes to my mind is "why", and the second is this delicious little appetizer, Vegetarian Tomato Bruschetta - which is perfect for get togethers of all sorts but especially great for football games.

These little appetizers are as easy to make as they are to eat - and the ingredient list is not full of expensive stuff, either. All you need (to serve 8) is:

1 French Baguette (which can be the "day old" variety - your going to toast it anyway)

1 Small Jar (about 1/2 cup) Sun-dried Tomatoes (any variety that suits your tastes), chopped

1/3 cup Oil (Olive is best, but "regular oil", or whatever you have is totally fine)

4 cloves Garlic (or about 2 Tablespoons of the stuff that comes in a jar), minced

1/8 - 1/4 cup Fresh Basil (use an amount that suits your tastes - which might be more), chopped finely

1 - 3 cups Mozzarella Cheese (pre-Shredded is fine, but whole and fresh is best)

4 - 6 Fresh Tomatos (Roma "football shaped" ones work best - but whatever is on sale is totally fine), chopped

Salt, Pepper, Tobasco to taste (and any other flavors you like!)

To prepare:

Cut your French Baguette in slices about 1/2 - 3/4 inch thick. I personally like mine a little on the thinner side - use your judgement. Set Asdie

In a large bowl, combine the chopped Sun-dried and Roma tomatoes, garlic, olive oil, basil (save a little for garnish), pepper, salt, and tobasco. Let the mixture "melt together" (marinate) in the bowl for around 15 minutes. This step is important so all of the flavors combine.

Set your oven to "Broil" (make sure its turned on). Leave it on for around the same time your tomato mixture is marinating.

After the oven is ready, drizzle a little of the oil over each slice of the French Baguette and use a little salt and pepper on each to taste.

Broil each French Baguette slice side for about a minute until golden brown. Remove from oven.

Top each with the Tomato mixture and a slice (or shreds) of Mozzarella Cheese - be generous.

Broil for an additional 5 minutes or until the cheese has melted. Garnish with remaining Basil.

Eat.

 

This recipe will be a hit at any gathering but with the Super Bowl coming up - this might be a great time to test it out! This vegetarian (Vegan - without cheeese) appetizer is delicious with white wine or a light beer.

 

 


Foods to Serve on Valentine's Day

You might want to serve so-called aphrodisiacs like oysters or wine for Valentine’s Day, but in our family it’s all about togetherness with each other and our child, so we’re aiming for a day of red and pink treats! Here are some yummy foods to serve on Valentine’s Day.

Red fruits. These are naturally sweet treats that are abundant in crimson colors. You could serve apples, cherries, strawberries, raspberries, and tomatoes. Whip up a bit of fruit dip and leave it white or simply add some red food coloring to make it pink. You could always go to the store or a place like Edible Arrangements to order something special, too.

Fruit punch. We like to mix Sprite with Hawaiian punch and top it with a few scoops of sherbet. It’s fun and delicious. Use a bit of red sugar sprinkles to line the cups to drink it with for a fancy, sweet touch if you like. (Of course, if you do this, you may want to skip out on anything else that might be comparably sweet!) All of that said, some simple red kool-aid—from fruit punch to cherry or whatever you prefer—will work fine as well.

Red jelly finger sandwiches. Cut out your bread into little heart shapes with cookie cutters and spread on some red jelly—raspberry or strawberry will work well!—and leave it like that, or add on some peanut butter or cream cheese for some super cute and romantic finger sandwiches.

Strawberry lemonade. Add some pizzazz and red color to delicious, sweet lemonade with strawberries! Buy it ready-made or simply add it yourself at home. (In select Chili’s restaurants, I know you can buy it by the gallon as well.)

Pasta. Nothing says Valentine’s like a plate of red spaghetti a la Lady and the Tramp! Of course, you can use any noodle variety you like.

Use red food coloring. Natural dye is best if you can get it. Try a hand at making pink or red frosting, cake batter, pancakes, muffins, or whatever you like. You can also buy pink versions of most of these ready made!

Strawberry shortcake. This classic dessert is a favorite in our house. We like to top angel food cake with strawberries, strawberry or vanilla ice cream, and a bit of whipped topping.

Red wine. Let mom and dad have a treat with a glass of this delicious beverage—or perhaps something pink and bubbly?—and a toast. Splurge on some Port for a real yummy treat.

Cooking Pork Chops Without the Help of El Chef

Like any new skill, the more I cook, the easier it gets to cook. Like always, I learn how to cook better without the watchful eyes of over-eager cooks standing over my shoulder criticizing my every chop. Today, El Chef was taking a nap when I made dinner, which is why it turned out significantly better than it would have otherwise. It is also why I didn’t quit cooking dinner in the middle like I have in the past. Once again, Miss Martha (Stewart, not Washington) was there to save the day with her cookbook of impressive-looking foods which are actually easy to make.

I cooked pork chops served with a simple garnish of lemon zest, garlic, and parsley. Approximate recipe HERE. I have to admit that my lemon-zesting skills have improved 100% since I sliced and minced my first lemon zest over a year ago-I followed Martha’s suggested method: I used a vegetable peeler to cut thin slices, then sliced the peels with a knife, and then minced the peels. There are those who say a grater will work better; I’m not in a position to judge that just yet.

 I mixed up the garnish first and then cooked the pork chops on the stove. First, I browned the pork chops for two minutes on each side, then I added water and boiled the chops until they were cooked. I hear great things about cast iron skillets and whatever magic the black pans have to offer, they worked wonders on my meat, which was sufficiently browned and a little blackened. Just for flavor.

I broiled asparagus for the requisite vegetable that El Chef demands with every meal; it should be noted that I didn’t use any butter with the asparagus, just drizzled it with olive oil in a move to counter the unhealthiness of pork in general. (I am sure that there is a graph somewhere on the net accurately depicting the effectiveness of a meat to vegetable to olive oil ratio, but I haven’t yet seen it.)

The end result: compliments from El Chef and no complaints until I refused to clear the table based on our house amendment: the Cook shall not set or clear the table. Since I had set the table while El Chef napped to avoid any earlier criticisms, I felt entirely justified in my Bartelby-the-Scrivener like move to refuse to clear the table. For once, I wasn’t the person responsible for the shit work and I have to say, it felt kind of nice.

For those of you who like me think parsley is underrated, this SITE offers up a few creative recipes using parsley. I haven't yet tried any of them, so don't blame me if you aren't impressed.

Would You Eat Meat Grown in a Lab?


Many people have concerns about GMOs (genetically modified organisms) because of the possible health and environmental risks they pose. While I am not an expert on meat, I think I am more concerned about the possibility of meat being grown inside a lab, which MIGHT become a reality in the not too distant future.

 

As futuristic and totally repulsive as the idea of lab-grown meat is to the average person—me definitely included—researcher Dr. Mironov sees growing meat as a logical progression in science and technology, as well as a wave into the future.

 

“If wine is produced in winery, beer in a brewery and bread in a bakery, where are you going to grow cultured meat?

In a "carnery," if Mironov has his way. That is the name he has given future production facilities.

He envisions football field-sized buildings filled with large bioreactors, or bioreactors the size of a coffee machine in grocery stores, to manufacture what he calls "charlem" -- "Charleston engineered meat."

"It will be functional, natural, designed food," Mironov said. "How do you want it to taste? You want a little bit of fat, you want pork, you want lamb? We design exactly what you want. We can design texture.”

Dr. Mironov believes that growing meat this way will cut costs for people and will be more efficient than current methods of raising farm animals.  For those curious about the science behind Dr. Mironov’s strange research, here’s a little explanation of which cells he uses for what and how he puts them together.

 “Dr. Mironov has taken myoblasts -- embryonic cells that develop into muscle tissue -- from turkey and bathed them in a nutrient bath of bovine serum on a scaffold made of chitosan (a common polymer found in nature) to grow animal skeletal muscle tissue.”

Dr. Mironov says that the missing component in his current concoction is more fat, which he claims will add to the taste of whatever meat product happens to be grown on any given day. He likens the future of meat grown this way to the iPhone in that neither one was predicted in advance. From what I read in this article, it seems highly unlikely that the general public will be eating meat grown in a laboratory—football sized or otherwise—any time in the near future. He is looking towards ideas like space colonization as justification for his research; his logic is something like this, "Instead of sending an actual cow to space, we could possibly send lab-grown meat."

Currently, the US government seems unconvinced by Dr. Mironov’s research and hasn’t given him any funding for his unusual project; according to Nova (the PBS show), most of the research done into this so far was done by Australians and the Dutch government.

I am guessing that whatever the end result is, it won’t be as healthy as organic meat and won't taste quite as well, either.

Image credit: flickr user moedermens

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