Thursday, July 22, 2010

Cucumbers

I've taken exactly one cooking class in my life - a class called Rural Chinese Cooking. I know the name of the class sounds alarming, but the premise was that most actual Chinese people never make deep fried breaded chicken, then roll it around in sugar syrup, toss in pineapple from a can, and serve it over rice. Sweet and sour chicken may be served in Chinese restaurants, but it is a totally American creation.

In this class we were supposed to learn how real Chinese people cooked. Fair enough. Our teacher started the class by giving us little servings of cucumber salad. And pretty much that's all I remember because I spent the rest of the class scheming to get my hands on more of the cucumber salad. It's dead simple, but the total is wayyyy more than the sum of its parts.

2 cucumbers, sliced thin
1/4 C rice vinegar
1 tbs toasted sesame oil
1 tsp brown sugar
red pepper flakes

I dare you not to eat a whole bowl.

- Christiana

3 comments:

Anjanette said...

I am in love with this salad. I added a little bit more sugar and a little less vinegar. Yummy!

The Farm said...

It's great no matter how you do it, isn't it? For me, it's all about the sesame oil. Yum!

Jody said...

Made this last weekend. Sure enough, it was gone in a few hours. Luckily, we had two more cucumbers to throw in the remaining "dressing." mmmm

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There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.