The results of tonight’s cooking lay before me. Italian themed pasta dishes with ubiquitous meatballs. The meat itself has a story behind them. This was pork mince a’la Canton butcher in the marketplace. ‘That chuck of meat, minced’ my wife said to the butcher. And so doth the man did mince. Two chopping knives, blades as big as his hands. Meat was flying as he cut, and what meat fell off the board, was dutifully washed under a running tap. I had to turn my head to that but the guy was trying hard to make a profit. Pork, minced, it was finally scooped up on the side of one of the knives and plopped into a plastic bag. Why wash the meat under a tap? Well, according to the locals and my own observations, the old ladies of the district, “Ai-ye’s”, select their cuts of meat by fondling each and every piece of meat that they want to purchase. Maybe even the ones they don’t. The result is that the meat has more harmful bacteria per centimeter squared than the public toilet seats. Those familiar with South Korea, these women would be labelled ‘ajumma’. These women of Guangzhou are of that age, but without the age system that exists in Korea, they are seen as ‘older, married women’ though, without the pushy attitude of the Korean ajumma.
The results of the night’s cooking? The wife thought the meatballs okay, while I thought they could have been more crisp. Need to try harder.
Sticks the snacks were indeed, however, even though they had their share of enzyme modified cheese (emc). Though, I think they lacked a bit of ‘X’ factor. The sticks in question were about an inch long, and as wide as a matchstick. Actually, only a bit more taste than a matchstick. Meh. Boring, insipid in taste and forgettable. Maybe my experience had been spoilt by my taste of Cheetos. Other cheese snacks of note are Rashuns, Cheese balls and Burger rings. All of which keep dairy companies in the money all over the world since there is a constant need for emc.
*Despite it’s rather scientific name, it’s what the food industry does to enhance the cheese flavour. The enzymes are added after the milk is reduced to curds. Though the name of the enzyme in question is an industry secret, the types of enyzmes used can act on proteins, fats (lipids) and peptides (sub-units of proteins).