Monthly Archives: January 2011

The Search for General Tso and Colonel MSG

28 January 2011

While I was living in China and visiting the States, my only prerequisite for dining out was absolutely no Chinese food. Part of it because I was missing baked goods, cheeses, and avocados so much that I didn’t have time for Chinese food, which could be acquired cheaply and made deliciously in China upon my return.

Now that I have moved back to the U.S., I am often overcome with cravings for hand-pulled noodles or spicy dongpo pork knee (trust me, it’s delicious) or bitter melon.

Sichuan pulled noodles (拉面), the perfect way to start your morning (Meishan, Sichuan)

A true Sichuanese feast (Meishan, Sichuan)

The best mapo tofu I’ve ever had (Chengdu, Sichuan)

Despite having a Chinatown, Washington D.C. is not a hub for quality Chinese food. Nevertheless, I scoured the interwebs for anything to tingle my tongue.

A friend and I visited Sichuan Pavilion, and we ordered Mapo tofu (麻婆豆腐), garlic paste chicken, and dandan mian (担担面). We ordered in Chinese, and the waiter followed up, “Chinese style or American style?” We answered in sync, “Chinese please.” Followed by the clichéd phrase, “不怕辣怕不辣 (bú pà là, pà bù là, not scared of spicy, scared not spicy enough).”

Mapo tofu at Sichuan Pavilion

Garlic chicken at Sichuan Pavilion

Dandan mian at Sichuan Pavilion

It was definitely spicy, but it still wasn’t the same. There was flavor, but it didn’t burst out at you like in China. I’ve always wondered, what is it exactly that’s missing in American-style Chinese cuisine?

While my stomach was on fire and I was so happy with that warm, burning sensation, my wallet was not so happy. The whole meal cost us about $36 (including tax and tip).

My insatiable stomach convinced me to return that very night and ordered two meat buns and Kung Pao Chicken, which, if done right, can be fantastic. However, the dish failed to please as the chicken pieces were pre-fried, and lacked both spice and cucumbers. Upon taking it home I poured the dish onto a frying pan and doused it with chili sauce, chopped up some cucumbers, and stir fried it for a few minutes.

Luckily, I have a ZipCar registration, and can now plan excursions to the predominantly Chinese suburbs in search of satiating my hunger for MSG + salt +  oil.

Already starting a “To Eat” list for my next trip to China.

Cypermethr–what?

22 January 2011

When I was living in China, I knew I had to wash and peel, cut, shave all removable skins from my fruits and vegetables due to the likelihood of pesticides and other carcinogens on them. Upon returning to the States, I foolishly thought I was free from the time-consuming burden of peeling apples, re-washing “pre-washed” spinach. That is, until I stumbled upon whatsonmyfood.org. The realization that it’s not necessarily greener on the other side is slowly setting in.

[Unfinished] Personal Thoughts on the U.S. Economic Collapse

15 January 2011

It’s ironic that I started (and, obviously, never finished) writing this blog just a few days before I was offered a fellowship. Four days later, I was approached by another company for interviews. Things seem to be coming together now, and I’ve never been more grateful for the support I received from friends, colleagues, and mentors. Where I go from here is still a mystery, but I remain optimistic, and I think that is the hardest part.

*****

I left a stable job (and ample opportunities) in Beijing, China to come back to the U.S. to segue into new experiences and bolster my credentials for a future career (whatever that may be). I am currently an intern at a think tank. While I have never enjoyed my research, workplace, and colleagues more, a modest stipend is hardly sustainable.

The employment market for 18- to 24-year-olds is astonishingly poor, with the unemployment rate hovering around 20-24%, which is about twice as high as the national average (see The Economist graph below). In the past several months, I: applied to over twenty-four jobs; was interviewed multiple times; was a finalist for a position that was ultimately given to someone completely overqualified.

It is so immensely hard to stay positive and persistent. Applying for jobs has eaten up my free time and  kept me from pursuing more more productive outlets (read: an accomplishment; something to add to the resume). It’s a deathly cycle that’s difficult to break out of.

Dry Clean Only

8 January 2011

You know you’ve reached a new era in life when at least half the items in your closet must be dry cleaned.

 

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