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JUNE 25-29; JULY 2-6, 2014      
LOG SHEET #1
SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Camille Connolly/Linn Bunch
MEMORY CARD NUMBER - TASCAM: 18
FILE NAME: Fivesp - 0138.wav
MEMORY CARD NUMBER - ZOOM H2: 
FILE NAME:
PRESENTER: Helen Rees
DATE/TIME: 7/3/14 11AM
PROGRAM: China     
STAGE: Five Spice Kitchen
GROUP NAME: 
REGION/STYLE: Guizhou Province - sour poached Beef soup Southwestern region

[[2 columned table]]
| PERFORMER(S)| INSTRUMENT/OCCUPATION |
| --- | --- |
| Mo Ming | Miao instrument maker/chey |

CONTENTS/NOTES (continue on back):
1) introduction of speaker
intro info 2) spices - conducive to health; tomatoes-also good for gum health
3) prepared in a wok - 
4) sour red chili pepper - specific to the region; as most dishes from this area are typically hot & spicy (although not as hot Hunan cooking)
partial notes recipe info 
5) heat oil, add spices & heat to bring out flavor, add water, cover & continue cooking over low heat
cultural info 6) method of chopping beef is important in Chinese recipes - for instance beef for this recipe should be sliced across the grain (for tenderness) He (chef) was offered prechopped beef & decline this choice in favor of a uncut piece of beet
partial recipe notes 7) add [[strikethrough]] beef [[/strikethrough]] chop tomatoes, green pepper, and fresh ginger