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Rice Wine

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WORLD
December 2, 2009 | By Ju-min Park
Shin Woo-chang drinks on the job. Every day at his suburban laboratory, the molecular geneticist sniffs, taste-tests and appraises every bubble and nuance of a once-unappreciated traditional product that the South Korean government hopes will soon have a new life on the international market. It's called makgeolli , a milky-white rice wine that Koreans believe deserves a place among the world's notable alcoholic drinks, including sake from Japan and wine from California and France.
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FOOD
October 13, 2012
Pig ear terrine Total time: 1 hour, 50 minutes, plus chilling time for the terrine Servings: 20 to 24 Note: This recipe requires a pressure cooker able to cook at 15 PSI (pounds per square inch) as well as a terrine mold and a piece of cardboard cut to fit the dimensions of the top of the terrine. Pig ears are generally available at Asian markets and can usually be ordered through your butcher. Light soy sauce, Shao Xing rice wine, Chinkiang black vinegar and Sichuan peppercorns are generally available at Asian markets.
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BUSINESS
October 9, 1987 | VICTOR ZONANA, Times Staff Writer
A new winery in the Napa Valley promises relief for the touring oenophile whose jaded palate has come to dread yet another encounter with the ubiquitous Cabernet and Chardonnay. Kohnan Inc., the California subsidiary of Japan's MCB Trading, won approval from the Napa Valley Planning Commission to build a 160,000-gallon facility whose raw material will be California rice instead of California grapes.
FOOD
April 28, 2012
Total time: 30 minutes Servings: 2 as a one-dish meal; 4 as part of a larger meal 2 pounds Manila clams (40 to 48 clams) 2 scant tablespoons fermented black beans Chubby 1-inch section of ginger, peeled and finely julienned 1 tablespoon minced garlic 1/4 teaspoon dried red chile flakes 1 large green onion 1/2 cup water 2 tablespoons Shaoxing rice wine or dry sherry 3 tablespoons canola oil, divided ...
BOOKS
February 14, 1988 | David Devoss, Devoss covered the Philippines for Time magazine from 1977 to 1981. and
The Communist insurgency presently threatening the Philippines began innocently enough in the early 1970s when a team of ambitious developers proposed that a series of dams be constructed along a 250-mile stretch of the Chico River in remote Northern Luzon. Their scheme made perfect sense to officials in Manila and Washington. In return for a relatively modest investment, Manila could boost its hydroelectric output by 25%.
NEWS
December 16, 2001 | HENRY CHU, TIMES STAFF WRITER
Most of the time, talk of this island's pending entry into the World Trade Organization goes right over Bei Hong-jou's head. She has no use for its jargon of tariffs, import quotas and the like. But in one respect, Taiwan's WTO accession hits Bei right in the gut--literally. On Jan. 1, the price of the rice wine that Bei and millions of other Taiwanese use to flavor their foods--everything from ginger duck to medicinal dishes--will soar more than 500%.
WORLD
November 29, 2002 | From Times Wire Reports
Taiwan has launched a crackdown on bootleg rice wine after tainted liquor killed at least five people in the last two weeks, police said. This week, police seized thousands of bottles of illegal rice wine, which sometimes contains poisonous methanol. Officials said people caught making the bootleg wine could be charged with homicide and receive the death penalty.
FOOD
October 13, 2012
Pig ear terrine Total time: 1 hour, 50 minutes, plus chilling time for the terrine Servings: 20 to 24 Note: This recipe requires a pressure cooker able to cook at 15 PSI (pounds per square inch) as well as a terrine mold and a piece of cardboard cut to fit the dimensions of the top of the terrine. Pig ears are generally available at Asian markets and can usually be ordered through your butcher. Light soy sauce, Shao Xing rice wine, Chinkiang black vinegar and Sichuan peppercorns are generally available at Asian markets.
NEWS
June 30, 1985 | From Reuters
Nineteen people died in Chengdu and seven were seriously ill after drinking almost pure industrial alcohol sold as rice wine, the People's Daily reported Friday. The paper said two farmers and a wine merchant in the central Chinese city had been arrested and charged. It said the three bought more than four tons of industrial alcohol in mid-May, added some water and a dash of flavoring, then bottled the brew and sold it as rice wine.
FOOD
February 11, 2010
  Lao Yi's boiled beef and leek dumpling filling Total Time: 15 minutes Servings: Makes enough filling for 3 dozen dumplings, about 6 servings Note: Recipe adapted from Wang Ming Jun. Ground pork may be substituted for the beef in this recipe. Fatty ground meat makes for juicier dumplings. Chinese rice wine is available at Chinese and most Asian markets. 6 ounces fatty ground beef (about 20% fat) 2 1/4 teaspoons soy sauce 4 1/2 teaspoons Chinese rice wine or dry sherry 3/8 teaspoon sugar Small pinch salt 1/4 cup water or cold broth 1 1/2 teaspoons vegetable oil 3/4 cup finely chopped Asian leek (also called Japanese leeks or negi;)
FOOD
April 28, 2012
Total time: 1 hour, 10 minutes Servings: Serves 2 as a main dish, 4 as part of a multi-dish meal Note: Relatively firm-yet-tender tofu, such as Trader Joe's, pan-fries beautifully with minimal splatter. This is not overly saucy. There should be some visible sauce but the tofu isn't swimming in it. Serve the tofu with rice. The fermented black bean stock is from Fuchsia Dunlop's "Revolutionary Chinese Cookbook. " Fermented black bean stock 4 cups water 1 tablespoon fermented black beans, unrinsed In a small saucepan, bring the water and black beans to a boil over high heat.
FOOD
April 28, 2012
Total time: 1 hour, 40 minutes Servings: Serves 4 as part of a multi-dish meal 2 pounds meaty pork spareribs, cut crosswise through the bone into strips about 1½ inches wide 3 large cloves garlic, finely chopped 1 tablespoon finely chopped ginger 2 large green onions, finely chopped 1/2 teaspoon salt 1 1/2 teaspoons sugar 1 tablespoon dark (thick) soy sauce 3 tablespoons Shaoxing rice wine or dry sherry 1 1/2 cups water 2 tablespoons canola oil 1 tablespoon fermented black beans, unrinsed and chopped 1/4 cup coarsely chopped cilantro, optional 1. Starting from one end, remove the tough white membrane from the underside of each rib strip: Slide the tip of a knife underneath the membrane that lies between 2 rib bones, lift it up and cut it. Then, use a paper towel to grab the membrane and pull it away from the ribs.
FOOD
February 11, 2010
  Shrimp dumpling filling Total Time: 20 minutes Servings: Makes enough filling for 3 dozen dumplings, about 6 servings Note: Chinese rice wine and fresh water chestnuts are available at most Chinese and Asian markets. When buying fresh water chestnuts, choose firm, clean ones and buy extra. Peel and wash them well, discarding any yellow or brown bits. 1/2 pound peeled and deveined medium shrimp (from about 10 ounces whole tails)
FOOD
February 11, 2010
  Lao Yi's boiled beef and leek dumpling filling Total Time: 15 minutes Servings: Makes enough filling for 3 dozen dumplings, about 6 servings Note: Recipe adapted from Wang Ming Jun. Ground pork may be substituted for the beef in this recipe. Fatty ground meat makes for juicier dumplings. Chinese rice wine is available at Chinese and most Asian markets. 6 ounces fatty ground beef (about 20% fat) 2 1/4 teaspoons soy sauce 4 1/2 teaspoons Chinese rice wine or dry sherry 3/8 teaspoon sugar Small pinch salt 1/4 cup water or cold broth 1 1/2 teaspoons vegetable oil 3/4 cup finely chopped Asian leek (also called Japanese leeks or negi;)
WORLD
December 2, 2009 | By Ju-min Park
Shin Woo-chang drinks on the job. Every day at his suburban laboratory, the molecular geneticist sniffs, taste-tests and appraises every bubble and nuance of a once-unappreciated traditional product that the South Korean government hopes will soon have a new life on the international market. It's called makgeolli , a milky-white rice wine that Koreans believe deserves a place among the world's notable alcoholic drinks, including sake from Japan and wine from California and France.
FOOD
October 7, 2009
  Pan-fried pork and scallion mini buns (Sheng jian baozi) Total Time: 45 minutes plus rising time Servings: Makes 32 mini buns Note: You can find ground pork with a higher fat content at many Asian markets, or ask your butcher to grind fat into regular ground pork (you want about 20% fat). Or substitute regular ground pork. Ground beef chuck or chicken thigh may be substituted for the pork in this recipe. Regardless, fatty, rich ground meat makes for better, succulent buns.
FOOD
February 11, 2010
  Shrimp dumpling filling Total Time: 20 minutes Servings: Makes enough filling for 3 dozen dumplings, about 6 servings Note: Chinese rice wine and fresh water chestnuts are available at most Chinese and Asian markets. When buying fresh water chestnuts, choose firm, clean ones and buy extra. Peel and wash them well, discarding any yellow or brown bits. 1/2 pound peeled and deveined medium shrimp (from about 10 ounces whole tails)
FOOD
October 7, 2009
  Pan-fried pork and scallion mini buns (Sheng jian baozi) Total Time: 45 minutes plus rising time Servings: Makes 32 mini buns Note: You can find ground pork with a higher fat content at many Asian markets, or ask your butcher to grind fat into regular ground pork (you want about 20% fat). Or substitute regular ground pork. Ground beef chuck or chicken thigh may be substituted for the pork in this recipe. Regardless, fatty, rich ground meat makes for better, succulent buns.
WORLD
November 29, 2002 | From Times Wire Reports
Taiwan has launched a crackdown on bootleg rice wine after tainted liquor killed at least five people in the last two weeks, police said. This week, police seized thousands of bottles of illegal rice wine, which sometimes contains poisonous methanol. Officials said people caught making the bootleg wine could be charged with homicide and receive the death penalty.
NEWS
December 16, 2001 | HENRY CHU, TIMES STAFF WRITER
Most of the time, talk of this island's pending entry into the World Trade Organization goes right over Bei Hong-jou's head. She has no use for its jargon of tariffs, import quotas and the like. But in one respect, Taiwan's WTO accession hits Bei right in the gut--literally. On Jan. 1, the price of the rice wine that Bei and millions of other Taiwanese use to flavor their foods--everything from ginger duck to medicinal dishes--will soar more than 500%.
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