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JUNE 25-29; JULY 2-6, 2014   
LOG SHEET # 8
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Helen Mulkeen
MEMORY CARD NUMBER - TASCAM #5  
FILE NAME: FIVE SP_0105.WAV
MEMORY CARD NUMBER - ZOOM H2:   
FILE NAME:
PRESENTER: [[Strikethrough]] [[?]] [[/strikethrough]] ELEANOR YUNG           DATE/TIME: 6-27-2014 4:15
PROGRAM: China         
STAGE: Five Spice Kitchen
GROUP NAME: Wang Peng Chef
Recipe (REGION/STYLE:) Brewed Bamboo Shoots

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- | 
| Wang Peng | Brewed Bamboo Shoots |

CONTENTS/NOTES (continue on back):
1. Ideally use spring bamboo shoots
2. Corn starch placed on bamboo shoots
3. Put some oil on knife
4. Mixture put on steamer for 2 minutes
5. Slice cucumbers for decoration
6. No MSG used in this recipe
7. 
8. Translation of word "brewed" more like paste in English
9. This would be the 3rd course in a 10 course
 meal
10. The bamboo is different here from the one in China.
11. Bamboo shoots are good fir high blood pressure and cholesterol.
12. Winter, water, and spring bamboo has different flavors