When my mother first came to visit me in North Carolina, it was the middle of the humid, heavy Southern summer. “Wow,” she said, “I think it’s hotter than Malaysia here.” Here’s a burger recipe I thought up when missing the flavors of home in my new home.
A story I remember fondly from my childhood involved some Chinese monks who wanted to reduce the aggression of their king so he would be a more equitable ruler. They developed a mock meat that tasted so good the king never knew the difference, and after a year, he became more placable through reduced meat consumption. Whether this story is true or not, it gave me quite the soft spot for traditional Chinese meat analogues such as the “mock duck” or “gluten chicken” that occasionally made an appearance on our home menu.
I’m not a philosopher.
Sometimes you come in the front door exhausted from a long day and all you want is a super fast meal that reminds you of home. Here is one of mine. I am personally a big lover of cabbage — not just in raw cabbage salads (seriously could eat those forever), but as a great stir fry ingredient. Cabbage is nutritious, cheap, and filling. It lasts forever in the crisper, emerging like some kind of awesome mummy – just peel away a layer or two and we’re good as gold.