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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