text:
Roy Choi's Tacos Channel LA And The Immigrant Experience.
The Los Angeles chef says the Korean taco was "like a lint roller," pulling its chefs' backgrounds into one food truck offering. Choi's new book, L.A. Son, tells his story of addiction, culinary success and growing up Korean in Orange Country, Calif.
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Other segments from the episode on November 7, 2013
November 7, 2013
Guest: Roy Choi
TERRY GROSS, HOST: This is FRESH AIR. I'm Terry Gross. My guest is a famous chef who is celebrated for food that isn't fancy. In fact, by the time this interview is over, Roy Choi will have taught you how to make ketchup fried rice, and he will have convinced you that you'd like it. He will also be pretty convincing about why you shouldn't try crack or get addicted to gambling, or even milkshakes, like he did before he became a chef.
Choi is one of the founders of the food truck movement, where instead of hot dogs or ice cream, more gourmet and unusual dishes are prepared and sold. His Kogi trucks specialize in tacos filled with Korean barbecue. Choi was born in South Korea in 1970 and moved to L.A. with his parents at the age of two. His parents owned a Korean restaurant near Anaheim, California for a few years when he was a child.
Choi has a new book that's part memoir, part cookbook called "L.A. Son: My Life, My City, My Food." Roy Choi, welcome to FRESH AIR. Your tacos with Korean barbecue, which you've become famous for...
ROY CHOI: Everyone wants to start there.
GROSS: Yeah. Had you tasted anything like that before starting to make it? I mean, I know you've made all kinds of unusual dishes in your time, but specifically that?
CHOI: No. the Korean taco, it was a phenomenon. It was - you know, it just came out of us. We didn't really think about it. So the flavor, in a way, didn't exist before, but it was a mash-up of everything we had gone through in our life.
GROSS: What makes it work, flavor-wise?
CHOI: If we're talking specifically, I would say the lime juice, the garlic and the soy sauce. Like, that combination right there is an elixir that created...
CHOI: Yeah. It created, like, this crazy flow, you know. But more than that, I think it became a voice for a certain part of Los Angeles and a certain part of immigration and a certain part of life that wasn't really out there in the universe. We all knew it, and we all grew up with it, and it was all around us, but the taco kind of pulled it together. It was, like, I don't know, like a lint-roller, I guess. It just kind of put everything onto one thing, and then when you ate it, it all of a sudden made sense, you know.
GROSS: So when you were growing up, did you have a lot of Mexican friends? Like, was there any kind of connection or animosity between young people in the Korean-American and Mexican-American communities of L.A.?
CHOI: No, not at all. I mean, I grew up around so many different people in so many different neighborhoods, but the Latino heritage, the neighborhoods and people have always been a part of my life, ever since I was a kid. And I was even a low-rider when I was 16, 17, up until I was 18. I rolled with a crew from Norwalk. And I think I was the only Asian dude, one of the only Asian dudes around that was rolling in a dropped-down, deep-dish-rim, you know, Blazer.
And so I've always been around it. I've been in kitchens for a very, very long time. We're kind of like similar kindred spirits, in a way. We're just kind of - you know, work hard, family, do our thing, you know.
GROSS: So, speaking of the, you know, Korean barbecue taco, what makes barbecue Korean barbecue?
CHOI: It's very different than American barbecue. American barbecue is all slow and low, you know, or low and slow, as they say down in the South, in Texas. But Korean barbecue is thinner cuts of meat. So instead of taking whole briskets and whole sides of meat and smoking them and letting them go for a long time, Korean barbecue is thin cuts of meat, and marinated, and then grilled quickly over charcoal and mesquite and really quickly, almost like flashed.
And then you just eat that with rice and different vegetables and pickles and kimchi. So, in a sense, it's like - you know, I don't even know if the word barbecue applies. It's the American - it's the English word that was applied to it, but it's - in a way, it's not really barbecue. It's grilling. You know, it's like just searing and charring.
GROSS: So, you want to give us your recipe for the taco itself?
CHOI: Yeah. The taco itself is really, as I was putting it together, it was all the pieces of my life started coming together. It was almost like an avalanche. And so it was growing up, it was being around low-riding, it was being around growing up in Korea, the immigration, being around the American school system, all the snack food and junk food that I've eaten, all the tacos that I've eaten.
And so it was all these things, and then so I really wanted to make it feel like Los Angeles. So I felt like it had to be just like a street taco in L.A. So it was on a four-inch tortilla, two tortillas griddled really nicely. And the meat, I wanted to do Korean barbecue, but then I was thinking carne asada. So it was, like, this feeling that I wanted the meat to be cooked, then chopped, like it's been chopped all day, and then thrown back on the plancha, so it gets crispy again.
And then I thought of that feeling you get, it was like trying to capture everything in one bite, so that feeling you get right before you eat Korean barbecue. You get a little salad. So I was thinking of that salad, and if I could put that in there, and then cilantro and onion, which come on true Mexican tacos, and then a salsa roja. But then the salsa roja, we would combine the dry chile arbol and the smoked flavors and the roasted garlic, but then also with Korean chili paste, lime juice and soy sauce. And all that just came together, just whirled together, and then sesame seeds on top.
And then, in the slaw, it has green onions, cabbage and Romaine lettuce. So it's like this whole meal in one bite.
GROSS: Wow.
GROSS: It sounds really interesting. It sounds good. So, how much time do you actually spend in trucks?
CHOI: I'm there every day.
GROSS: Oh, really? I just assumed that you had other people doing that.
CHOI: No, like - well, I have a crew, you know, that cooks, just like a chef has cooks in the kitchen. But the trucks are my kitchen, you know, and so that's where I am. You know, if I'm not doing something crazy like this, you know, talking to you or, like, you know, doing a book tour or whatever, like, I'm with my trucks, on the streets with the people. I don't know where else I would be. It's my life, just like you do radio every morning, you know. Like, this is what you do. This is what I do.
GROSS: But you have several restaurants now, too.
CHOI: Yeah. Every day, I wake up. My only goal every day when I wake up is to try to see every single person within my organizations and shake their hand and give them a hug and then check the food, and then go back through at night. So my route is usually hitting - I have four places, four restaurants. So I'll hit all the restaurants during the day, check on prep, say hello to everybody, hit one lunch truck, hit the trucks in the morning, as well, to check on prep, and then do some office work.
I don't really do that much office work. I just go to the office, and I'm like Steve Carell in "The Office." You know, like, I just go around and like - I don't know what I do in the office. I look at paperwork and act like I'm understanding what's going on there, and I shake my head and put my hand on my chin and like, hmm. But then I - and then I take off.
CHOI: And then I go back out and check on the trucks again, and then I go back out to the restaurants and then enjoy the crowd and enjoy the people and see them eating. I really get a lot of energy and my information from how people are eating the food. So that's where I am.
GROSS: The restaurants that you have now, are they like the food truck, kind of like popular food, you know, as opposed to high-end, expensive food, food-as-art food?
CHOI: Well, I never had a plan for anything. So, like, once the trucks hit, it was this crazy ride, this crazy, two-year roller-coaster ride. You know, if I was, like, I guess, smart about it, or if I was a businessman about it, I would have created this continuous or contiguous brand, you know. But all the restaurants are different. They were just kind of artistic expressions of what I was feeling and going through at that moment.
And so one restaurant is in an old IHOP. It's called A-Frame. And it's - it's my feeling for - it's my love for the Hawaiian islands. But it's not a tiki restaurant. It's really taking the feeling of aloha. And so we put people together. It's all communal seating. So, strangers get to sit together. It's not, like, one long, communal bench. It's, like, at your table.
If you're, like, on a date, we'll put, like, another date next to you, or something, you know. So like - and then you eat everything with your hands. And it's like a backyard barbecue. So that was just, like, my feeling of trying to - really where A-Frame came from was, like, I've been, like, really into food since I was young, but, you know, I wasn't always the most professional-looking, acting dude in the world.
So, like, I'd go into restaurants, and I'd kind of get treated not that well, kind of like crap, you know. So - and so then what happened was I was like, OK, if I ever make a restaurant, I want - as soon as anyone opens that door, no matter where you're from, I want you to feel like we've been waiting for you. And that's what A-Frame is. Like, you just walk in, and, like, you know, like, we've been waiting there for you, and we give you a big hug, and we're just showering you with hospitality and making you feel at home.
And so that's A-Frame, no matter how you're dressed, where you're from, what you look like. And then I have a Caribbean restaurant called Sunny Spot, which came to me in a dream. You know, just, like, I was dreaming in Jamaica and the Caribbean islands, and just saw this vision of this place where everyone was dancing and eating food and all the flavors and the fruits of the islands. And so that's that.
And then I've got a rice bowl restaurant called Chego, which is - that's a real personal place, you know. It's kind of tied in with the book a little bit, but it's, like, a lot of Asian-Americans growing up, we kind of lived double lives. You know, like, we had our refrigerators at home and the way we ate home, and then if we - and then we went to school, and we couldn't, like, really show that food, you know, because it was, like, real stinky and stuff like that.
So, like, it was kind of like when you're going through that whole kind of like puberty, like, you know, teenage angst and all that stuff, it's, like, you don't want to kind of, like, show that. So - but Chego was, I don't know. It was, like, my vision to show that food, to open the refrigerator, to show it to the world and then make these rice bowls that were under 10 bucks.
So it was also like a platform to create great, delicious, healthy, fast food that's affordable.
GROSS: My guest is chef Roy Choi. His new memoir is called "L.A. Son: My Life, My City, My Food." We'll talk more after a break. This is FRESH AIR.
GROSS: If you're just joining us, my guest is chef Roy Choi. He has a new memoir called "L.A. Son: My Life, My City, My Food." So you were born in Korea. Your mother's from North Korea, your father from South Korea. They had actually both emigrated to the U.S., met in the U.S. but then ended up moving back to Korea, where you were born in 1970, and then you all moved back when you were two.
So when you were a baby, you were in South Korea, and you write that there was no baby food there, no baby food per se, and I thought, well, I can understand that there's no, like, commercially prepared baby food in jars. But it also meant that you were getting fed pretty adult food when you were really, really young.
So how do you think that affected your palate? Like what were some of the things you were fed as a baby there that a baby wouldn't get fed here, and how did that affect what you considered to be, you know, like your comfort food?
CHOI: Bean sprouts, roots, tubers, herbs, kimchi, pickles, rice, fermented pastes, soups, braises, stews, pureed mung bean pancakes and seafood and octopus, and all those things, eating it from a very young age, it's - I don't know, it's like being exposed to just amazing jazz, you know, since - from being a baby. Just you look - everything about what you experience from a young age influences who you are, I think.
You know, so like for me with the food, it's - it started my life running instead of crawling, you know.
GROSS: So then you moved to L.A. when you were two. Your parents eventually opened a Korean restaurant. Some of the food there is prepared by your mother, who you say was already kind of famous in the neighborhood for her kimchi. What was so great about her kimchi? And in doing this, for anybody who hasn't tasted kimchi, you should describe it.
CHOI: OK, well, you know, it's more than just her kimchi. The thing about immigrant communities, wherever country you're from, we have whole other lives that aren't documented in English. Like, you know, we have whole other - you know, we have our American life, but we have our whole other life and communities and friends and networks and families. So it's almost like you have - you can, like, have your work life or your regular life and then also have this whole other existence.
And so within our Korean network and our Korean community life, my mom's kimchi was crazy because, like, she would make it at parties and feed everyone, and everyone would - they would be crawling over each other to get to it. You know, like it would be gone in a second.
And so, you know, we starting selling it and, like, packing it and bringing it to homes as gifts. And it was like selling mix tapes. You know, she would have our trunk full of stuff, you know.
CHOI: You know, and so I think, you know, my mom, she had flavor in her fingertips. You know, she had this connection and this innate ability to capture flavor in the moment, and people felt it. You know, and once your food - because our lives were so based around food, when someone is good at food, it's - everyone notices, and it's a big deal.
And kimchi itself is like sauerkraut. You could think of it like sauerkraut. It's fermented cabbage or fermented vegetables with chili powder and usually some kind of - most times some type of seafood agent, which acts as a kind of a kick-starter to the fermentation. And then you marinate or you salt it, then you marinate it, and then you pack it.
And then in the olden days, even now, but in the olden days you'd pack it underground, and then you take it out after it ferments. And it's really taking the bounty of all the vegetables at the harvest and then pickling them. So it's kind of - if you consider like in America it's like jamming, you know, like making jams and stuff, you know, and - or preserves.
You preserve everything and then go through the cold winter.
GROSS: So when your parents opened the Korean restaurant, what was your job there?
CHOI: My job, I didn't get paid for my job, though, I've got to go back and collect my money. But I was the maitre d'. You know, I was the young nine-year-old kid that you see in a lot of Asian restaurants that hangs out watching TV, doing their homework. I was that kid, man. I was that chubby little kid that you see at the pho spot, that you see at the Chinese restaurant, that you see at the Korean restaurant, you see at the El Salvadorian pupusa restaurant, you see at the Guatemalan bakery, that you see at the Mexican restaurant. I was that kid.
And, you know, some days when I was in a good mood, I welcomed people in and helped out. When I wasn't in a good mood, I'd sleep on the booth and not give it up, you know...
CHOI: Like sleep right during service, all grumpy and stuff.
GROSS: So from your perspective as a child, seeing your parents have this popular restaurant and then watching the restaurant fail because of the way the neighborhood changed and the way the traffic changed, what did you grow up thinking about restaurants and whether it was, like, a good way of making a living, whether it was a good life or whether it was trouble?
CHOI: It was the best time of my life. You know, it was maybe three years. Even with all the ups and downs, it was the most beautiful time of my life because of all of the things of our life intersected together because food was so ingrained in just our family lifestyle and - but then now it was our work, as well, and then there was also my homework, and it was like we were all together.
So it was - there was no beginning and no end to the, you know, algorithm of life. It was like it was all one thing. So - but I was young, but I was aware enough to see the decline in the business and then also the neighborhood. But we had moved a lot before then, and we had been through a few businesses before then, and we had gone through a lot of businesses after.
But I don't know if I thought too deeply about it. It was just time to move. If you talk to any immigrant kid, they'll understand what I'm talking about. Like sometimes there's just no question to it. You just pack up and move.
GROSS: Your parents ended up getting in the jewelry business and becoming millionaires. How did they manage to make that much money selling jewelry? What was their access to the jewels, and how did they sell them?
CHOI: Reaganomics.
CHOI: It was Reaganomics, man. It was the 1980s. People were (unintelligible). The Korean community was coming up. The whole community itself was growing and becoming extremely rich and entrepreneurs, and the people that had come over as doctors and engineers and scientists were all excelling in their fields and becoming elite doctors and surgeons and scientists and engineers and computer scientists.
Everyone was excelling because it was now about 10 - no, more than 10, about 15 years into immigration. Like most of the Koreans came in the '70s, so by the mid-, late '80s, Korea, the country itself, started to grow, as well. It started to move from a textile-based country into electronics and semiconductors and all that, and then so money started flowing out of there.
And my mom was at the tempest of the storm. We had connections through the jewelry business through my uncle, and so he had a deep network. We got into that, and my mom had this idea of, like, selling Tiffany, you know, Tiffany stones, quality stones in jewelry but marked all the way down, so straight hustle stuff.
You know, like so yo, if - like the jewelry business is marked up, you know, I think like 60 percent. And so her idea was like yo, like let's bring everything down 10 percent, better quality, and straight Asian way of thinking, you know, like - and then, you know, here you go, how are you going to resist this opportunity.
And, you know, we sold it just like kimchi out of the back of our truck, you know, like D flawless diamonds. Like we used to sell that stuff out on the street. It was crazy.
GROSS: Roy Choi will be back in the second half of the show. His new memoir is called "L.A. Son: My Life, My City, My Food." I'm Terry Gross, and this is FRESH AIR.
GROSS: This is FRESH AIR. I'm Terry Gross back with Chef Roy Choi. He became famous for his Korean barbeque tacos. They're prepared and sold in L.A. on his now famous Kogi trucks which launched the food truck movement. Choi also owns several restaurants. He was born in South Korea in 1970. His family moved to California two years later where his parents eventually opened a Korean restaurant.
After doing well for a few years, the restaurant went under. But with the help of a relative in the jewelry business, his parents became millionaires selling jewelry, which is where our conversation left off. So your parents get very prosperous. They become millionaires. You move to, you know, a very swank and very white neighborhood and you're in 7th grade about that time and you write, at that point, I was doomed.
So why did you feel doomed just as your parents had kind of, like, arrived in terms of prosperity?
CHOI: I was doomed because everyone had peroxide and they were coming from ski trips and Mammoth Mountain and, like, snorkeling trips in the Cayman Islands and listening to, like, Depeche Mode and The Cure, and I'd never seen anything like that before and it wasn't really my rhythm. And I did the best I could and so, like, I was doomed because, like, you know, there weren't that many Asians and, you know, girls weren't really, like, feeling me.
And I was also doomed because, like, the food - if we get down to the food, the food itself was different for me, too, because, like, I was embarrassed. I was embarrassed at the time to show a lot of the food that I was going through, because everywhere I went it was so different, you know. And then, like, being young, you know, like, youngsters are mean to each other sometimes so I'd bring friends over and they'd look at my food and be like, you know, make - they'd be like, oh, what is that?
You know, and so...
GROSS: What's an example of embarrassing food back then?
CHOI: Fish heads, bubbling fermented paste, pig intestines. fish roux, fish guts, squid, marinated anchovies, drying pollock and croaker in baskets all along your front yard, you know.
GROSS: I can definitely see how that would be different from what..
CHOI: Yeah, it's different, you know.
GROSS: ...your neighbors are doing and eating.
CHOI: Yeah, you know, and yeah, when you bring a bunch of, you know, rich friends, you know, Orange County over to your house and there's, you know, you whole house is surrounded by dead, salted fish, yeah, it was tough. I was young. And then, you know, but this book is a part of me really, really, like, loving it again, you know.
I loved it at the time. When I say the word embarrassed, it's not that I was embarrassed and tried to shy away from it or that I tried to put in some - into the dirt and, like, hope it never came out again. It was just I didn't have the language to really stick up for it at that time, you know. So I went deep into addiction and just, like, went into a dark way.
GROSS: So you mentioned after you moved to this affluent neighborhood and you feel really out of place, not fitting in, you end up getting addictions. I mean, first an addiction to crack and then an addiction to gambling. How did you get into that? Like, were you - did you have a circle of people that was different from the circle of people in the neighborhood?
CHOI: Yeah. You know, I spent half my life - my youth in L.A., half in Orange County, then after high school bounced around back to L.A., all over the country and I've just been someone that always finds people, kindred spirits. And even within Orange County, you know, there was a lot of heads that I connected with that weren't rich, you know, and that came, you know, Orange County is also a very big blue collar town as well.
And so, you know, just a few miles down from Villa Park, was Orange, Santa Anna, Anaheim, Fullerton and, you know, that stuff gets pretty grimy out there. So I just, you know. I've always been connected to others that don't fit in sometimes, you know.
GROSS: You fell in with a pretty tough group of people for a while. They were known as - what was their name? The something mob, as opposed to gang.
CHOI: Yeah, there's the (unintelligible) Street Mob. It was just, you know, a bunch of young, sharp, strong dudes came together. We had a bunch girls with us.
GROSS: And you had a period of gambling a lot, started off doing well and then got deep in debt.
CHOI: That was my addiction. Gambling was, you know, crack was just - it was a fling and then gambling hit me at 22, 21, around there. It was just like three years of the darkest time in my life. But it started out just all fireworks and pom-poms, you know what I mean. Like, it was an amazing ride for the first year, I mean, just tens of thousands of dollars in shoeboxes, just kisses and massages and meals everywhere, and nightclubs and just balling, crazy.
And then, I started losing. You know, the truth is it's about this metaphysical luck, you know. And if you ride that dragon's tail and you're dripping with that confidence, you can just ride it and ride it and it just, like, it continues to mushroom. But then, once you start chasing it, it just sucks you all the way in. And I started chasing it and it's like as long as it's - you know, it's like money. It's like all money.
As long as it takes you to build it, you lose it a hundred times faster. And then with gambling, it's just the slope is so steep and it drops so fast before you even know it. And then, all of a sudden, it's so fast that it's passed you up and you no longer know who you are.
GROSS: So after getting to a low point in terms of being addicted to gambling and being deep in debt, you decide...
CHOI: I owed people money. I lost all my friends. Lost all my family. Stole from my family, stole from myself, sold everything I had, it was crazy, yeah.
GROSS: And then, you decided you wanted to cook. Like, what was the turning point?
CHOI: I was there, you know, wherever that is on the bottom of whatever ocean that is. I was watching TV in the morning. It was 1995, maybe '96, around there and I saw Emeril Lagasse on his first show, "The Essence of Emeril." And I was watching it in a haze and...
GROSS: It was a cooking show.
CHOI: It was a cooking show. It was Emeril's first show. It's called "The Essence of Emeril." It's just him in, like, a black and white checkerboard kitchen, very small kitchen, with just a camera and him and we was looking at the camera and cooking and it was very personal. It was almost like he was right there with you. And I was watching that in a haze and I felt like he was talking to me. And it was a sledgehammer on my head.
And I was like, this is it, you know. This is what I got to do. And enrolled in a night class in L.A. and I was like, OK, let's do this.
GROSS: Well, you ended up going to the Culinary Institute of America.
CHOI: Yeah.
GROSS: Tell me something that you learned at the Culinary Institute of America, that just changed your thinking about food.
CHOI: You know, the Culinary Institute of America for me, the thing that really dialed it in was the structure of the program. You know, like, I have a very short attention span. You know, I'm very compulsive and, you know, I live things out. I live whole lifetimes out in days, you know, and so, like, I'm done with stuff a lot and then I move on.
But this didn't allow me that wiggle room. You know, if you give me wiggle room, you know, I'll wiggle right out of your life, you know. So, like, but the structure of the CIA didn't allow me any wiggle room and I that was the most important thing that I needed at that life, you know, 'cause it's not like a traditional schooling, like, college system where you have the whole semester and then you can goof around and just take the midterm, whatever.
They're bloc programs so they're specific seven-day, 14-day and 21-day bloc programs and if you miss a day, it's like missing a month. And so that was really, really important for me.
GROSS: My guest is Chef Roy Choi. His new memoir is called "L.A. Son: My Life, My City, My Food." We'll talk more after a break. This is Fresh Air.
My guest is Chef Roy Choi who launched the food truck movement with a small fleet of Kogi trucks in L.A. where his Korean barbequed tacos are prepared and sold. So Roy Choi, tell us your recipe for ketchup fried rice and this is not a recipe - I'm sure this is not a recipe you were taught at the Culinary Institute of America, but it's in your new book, "L.A. Son: My Life, My City, My Food."
And I'm going to preface this question, actually, by telling you one of the top five worst meals I was ever served as a child was spaghetti with ketchup. I mean, it was really - it was, you know, like spaghetti from the box with cold ketchup on top.
CHOI: Well, maybe this recipe can - you know, I've confronted a lot of my skeletons. Maybe this recipe will let you confront this skeleton.
GROSS: Heal me.
CHOI: I will heal you with this, you know, because it's not cold ketchup on top of, you know, noodles. It's treating the ketchup like tomato paste in a veal stock or in a brown Espanol sauce, you know. It's getting the smoky flavor out of the tomato so, but it's in an L.A. kind of like drug state, you know, like no money, kind of like, you know, just a homey way of looking at it way.
You know, so it's like blending all the worlds together. And it's also like a snack food within the Korean community of, you know. Like, when a lot of people throw, like, a peanut butter and jelly sandwich together or if you just grab a banana and snack on a banana or, you know, eat a handful of granola or whatever it is. Like, we make ketchup fried rice, you know.
So really the recipe is very, very simple. You could literally do it with just ketchup and rice. But in the recipe we have, we added minced scallions, minced carrot, minced garlic, minced kimchi and then ketchup and then sesame seeds and then one egg. So you could omit all the vegetables, but why would you? So the thing is, you just sauté the vegetables and get the aroma and then it's like a wok cooking.
And then, you add the rice or you add the ketchup and you kind of like pull the flavor out of it and get it smoky. Add the day old rice, then make a fried rice with it. And then, you cook an egg and then a sunnyside up egg and put it on top with sesame seeds and then you mix that all together. It's really, really delicious. It's munchy food.
GROSS: I could see that being good.
CHOI: It's delicious. And the great thing is it's a gateway to get cooking. You know, sometimes a gateway to cooking is it doesn't have to be the most exquisite ingredients. You know, and I know, you know, chefs are going to hate me for this, but, like, I know, like, we in the chef community always talk about ingredients, ingredients, ingredients, you know, but, you know, I'm saying the opposite for once.
You know, so even if you're using just ketchup and rice, it's a gateway for you to follow the technique and the process, and then through that process you can create flavor.
GROSS: Can I just ask how much ketchup do you use?
CHOI: OK. So this recipe, I have three tablespoons of ketchup for two cups of rice and then there's like a tablespoon of each of the vegetables. So it's like this is for about like one and a half, two people. Oh, no, actually it serves four to six. I'm kind of hungry. But if you're hungry, it serves one to two people. If you're not hungry it serves four to six.
GROSS: Yeah. This sounds great. It's not making me feel any better about the spaghetti with ketchup out of the bottle - cold ketchup out of the bottle, pour it on top. That still makes me sad. It's always going to make me sad.
CHOI: Well, yeah, but that's a scar that you have. I can't correct that. You know, but maybe this can kind of ease it for you.
GROSS: Yeah, yeah, yeah. Allow me to think more creatively about that terrible mistake that happened. So I think a lot of people who are into food, professionally, are worried about putting on weight and sometimes they really discipline themselves so much so that they don't - I'm wondering if weight has ever been an issue for you.
CHOI: Weight's always been an issue in my life. I'm not, like, a skinny, lanky kid, you know, so, like, I've been chubby and I've been skinny. You know, during my addiction times, I got really skinny. I got down to like 145. During my fat times, I had a milkshake addiction as well. You know, all my addictions weren't vices. I had a huge milkshake addiction when I was working up in Lake Tahoe. I tipped the scales, I think, at 198, almost 200.
And I think my natural weight is, like, 175, 165 around there. So I fluctuated a lot. Yeah, I've dealt with it, but as chef, I've never really dealt with it because when I'm cooking, I'm so engrossed in the food, I'm just eating and tasting an touching and feeling and looking at it and cooking it. And I'm on my feet all day burning it off so, yeah, when I cook, I don't really eat meals. I'm just tasting, tasting, tasting all day long.
GROSS: You have recipe for a milkshake in your new book. Do you still have milkshakes even though you had a milkshake addiction earlier?
CHOI: Yeah, I have to - I still have addictions right now. I'll never be able to get rid of my compulsions and addictions. But I'm addicted to feeding people right now, which is kind of cool.
GROSS: That's a good thing.
CHOI: It's a good thing, you now. And I don't know how long this is going to last right now so I'm living it up and really, like, focusing and putting everything I got into it. I'm putting my back into it, you know. I'm putting everything into it. But people that don't have this type of rhythm in their body or their life, you know, you get the people, oh, just have a drink, one drink.
But they don't realize if you're an addictive person, if that one drink can take you all the way down so I don't drink no more, you know, like, because if I do, there's no stopping. And it's the same thing with milkshakes so I have to control my milkshake intake. It's same thing with - I don't know if I can say the word marijuana on NPR, but it's the same with marijuana.
I have to, like, put marijuana and milkshakes on my calendar, you know. So, like, I create a calendar for milkshakes and so I pick a day that I'm going to have the milkshake and then I go and I have milkshakes like nobody has milkshakes. And then, I'll have like three, four milkshakes in a day. And I'll search out the best spots or I'll make them myself and I just enjoy it. And then, I, you know, create distance again until it's back on the calendar.
GROSS: Are the marijuana and milkshake days the same days or separate days?
CHOI: Milkshake has been with me for a long time so it's been with me through marijuana. Milkshakes were an obsession for me in high school so, like, I used to drive all over L.A. County, from Inglewood, all the way out to Riverside, to Anaheim, up to the valley in search for, you know, these greasy spoons that had milkshakes, you know.
When I was, like, 17, I was on this quest to find the perfect, quintessential life-transforming banana milkshake, you know. That was like my thing, you know. I had to get that banana milkshake and everywhere I go and I - that's what this milkshake recipe is for me in the book. It's that banana milkshake that I searched for.
GROSS: So one more question. You know, your mother had been famous when you were a child in the neighborhood for her cooking and now you're kind of famous in the whole country for yours. She's still alive, right?
CHOI: Yeah.
GROSS: So who is considered the better cook in the family now?
CHOI: Oh, man. You know, I can't talk smack about my mom's cooking, man. Like, even if I was better than her, like, I still got to say her, you know. Like, I don't know. Like, I mean, I'm not going to, like, challenge her on "Iron Chef" or nothing like that so. It's hard. I'll tell you the truth, though. It's hard for me and my mom to cook together because we're such, like, aggressive personalities when it comes to food.
Like, we are toxic when it comes to us cooking together and kick it. So if she's cooking, I'm, like, on the couch watching TV. I won't even go near the kitchen. And if I'm cooking, I'm like, yo, you know, like, I put a force field around the kitchen. I'm like, mom, out, out. No, no, no. No, no, you know. And so we're, yeah, we're real toxic as far as that goes.
So but I mean, yeah, I mean, she raised me. She cooked the food that I grew up on so I can never beat her.
GROSS: Roy Choi, it's been such a pleasure to talk with you. Thank you so much.
CHOI: Thank you.
GROSS: Roy Choi's new memoir is called "L.A. Son: My Life, My City, My Food." Want to try his ketchup fried rice? You'll find his recipe on our website, freshair.npr.org. Coming up, the self-help messiah. Maureen Corrigan reviews a new biography of Dale Carnegie. This is FRESH AIR.
TERRY GROSS, HOST: This is FRESH AIR. Dale Carnegie is one of those names like Duncan Hines and Arthur Murray that many Americans half recognize. Yet the man behind the brand name Dale Carnegie was cited by Life Magazine as one of the most important Americans of the 20th century. A new biography of Carnegie called "Self-Help Messiah" has just come out and book critic Maureen Corrigan says that just reading it has given her a more positive outlook on life.
MAUREEN CORRIGAN, BYLINE: Make the other person feel important. Let the other fellow feel that the idea is his. Make people like you. Those are some of the peppy commands that have sent generations of Americans out into the world, determined to win friends and influence people. Oh, and make big bucks.
Dale Carnegie's book "How To Win Friends and Influence People" came out in November 1936 and it's gone on to sell over 30 million copies worldwide making it one of the best-selling nonfiction books in American history. Despite taking knocks from the likes of Arthur Miller, who mocked its upbeat worldview in "Death of a Salesman," and Lenny Bruce, who entitled his 1965 autobiography "How To Talk Dirty And Influence People," Carnegie's blockbuster is still in print and still sells in the six figures yearly.
Contemporary prophets of positivity like Oprah, Jack Canfield of the "Chicken Soup for the Soul" series and televangelist Joel Osteen, to name but a few, owe much to Carnegie's brisk gospel of sunny reinvention. Dale Carnegie is the subject of a new biography by Steven Watts, who has chronicled the lives of other American cultural dynamos like Henry Ford, Walt Disney and Hugh Hefner.
To be ruthlessly honest, which is not a conversational style that Carnegie ever recommended, Watts' book, called "Self-Help Messiah," is a tad lumbering. We readers are treated to way too much background information about, say, the genesis of the YMCA and the ethos of the Lost Generation. Watts might have profited by adopting some of the perky anecdotes and canny sense of audience that characterizes Carnegie's own writing style.
But Carnegie is such a pivotal figure and his life story such a compelling testament to the power of positive thinking and good luck that the overstuffed feel of this book is an irritant rather than a deal-breaker. Carnegie was born in Missouri in 1888. His parents were dirt-poor farmers. As a teenager, Carnegie enrolled in the tuition-free Missouri State Normal School for teachers, where he was humiliated by his ragged clothes and jug ears until he found distinction in the debate society.
His people skills were subsequently honed on the road as a meat products salesman and by a stint at acting school in New York City. As Watts depicts him, Carnegie seems to have been one of those people born with a bedrock optimism and belief in his own potential. He finally found his footing when he began to give workshops on public speaking to aspiring young businessmen at YMCAs along the Eastern Seaboard. The descriptions of those classes, in which sweaty, young middle managers would buckle at the knees and even faint out of fear of public speaking, are poignant.
As Watts shows, Carnegie's emphasis on projecting a sunny personality was part of a larger shift away from a Victorian concern with character and self-denial to a modern fascination with advertising, consumerism and self-promotion. Carnegie's teaching promised to pay off in self-fulfillment and fat wallets.
In "How To Win Friends and Influence People," which was derived from those early YMCA classes, Carnegie wrote that he'd asked thousands of businessmen to smile at someone every hour of the day for a week and then come to class and talk about the results. Carnegie proudly reported a stockbroker's comments: I find that smiles are bringing me dollars, many dollars every day. Other businessmen who attested to the success of the Carnegie method were Walter Chrysler, John D. Rockefeller and J.P. Morgan.
Watts shows how particularly attuned Carnegie was to the psychological needs of Americans beaten down by the Great Depression, who needed to hear that positive thinking would garner positive results. It's easy, of course, for us contemporary readers to dismiss Carnegie's teaching as mere boosterism and Babbittry, but his self-help legacy has endured well beyond his own death in 1955, and flourishes in our own age.
Of all the anecdotes about Carnegie's far-reaching influence that Watts cites here, one especially stays with me. During the 1960s, radical yippie leader Jerry Rubin read "How to Win Friends and Influence People" to overcome his own fear of making public political speeches. He faced off, ideologically speaking, with President Lyndon Johnson, who had been a Carnegie method instructor in his youth in Texas. Sometimes truth is indeed stranger than fiction.
GROSS: Maureen Corrigan teaches literature at Georgetown University. She reviewed "Self-Help Messiah" by Steven Watts. You can read an excerpt on our website, FreshAir.npr.org.
Transcripts are created on a rush deadline, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of Fresh Air interviews and reviews are the audio recordings of each segment.


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Update at 11:28 p.m. ET: Toll At 275
Authorities said early Friday that 275 bodies have been recovered from the site.
Brig. Gen. Mohammed Siddiqul Alam Shikder, head of the rescue operation, said 61 people had been rescued since Thursday afternoon, according to The Associated Press. More than 2,000 people have been rescued since the building's collapse on Wednesday.
Update at 4 p.m. ET: Brig. Gen. Mohammed Siddiqul Alam Shikder, who is overseeing rescue operations, says the death toll had risen to 238 as of Thursday night, according to The Associated Press.
Here's our original post:
Rescue workers in Bangladesh sifted through broken concrete and twisted rebar Thursday, hoping to find survivors from the collapse of an eight-story garment factory complex that has killed more than 200 people and trapped hundreds of others.
NPR's Julie McCarthy, reporting from New Delhi, says this could be the South Asian country's worst industrial disaster, and that it has "revived anger about unregulated factories that supply some of the world's best-known brands."
The Associated Press reports that:
"Hundreds of rescuers, some crawling through the maze of rubble in search of survivors and corpses, worked through the night and into Thursday amid the cries of the trapped and the wails of workers' relatives gathered outside the building, called Rana Plaza. It housed numerous garment factories and a handful of other companies."
The collapse in Savar, an industrial suburb of the capital, Dhaka, occurred Wednesday after some workers reported the appearance of deep cracks in the walls of the complex. Officials said factory managers ignored a police order to evacuate the building after the cracks were discovered.
Cheap labor and production costs have made Bangladesh an attractive place for Western companies to produce textiles and garments in recent years, allowing the country to become the second-largest producer of textiles, after China.
"But workers' rights groups say the pressure to produce things cheaply in Bangladesh only discourages renovations [to factories] that can be costly," McCarthy says.
The AP says at least two factories in the complex produced clothing for major foreign brands: Ether Tex claims to supply Wal-Mart and New Wave Style, which says it makes clothing for U.S. retailers The Children's Place and Dress Barn, Britain's Primark, Spain's Mango and Italy's Benetton.
On its website, Primark said it was "shocked and deeply saddened" by the incident.
On Wednesday, The Children's Place confirmed that it was supplied by one of the factories in the complex, but Dress Barn said it had "not purchased any clothing from that facility since 2010."
The collapse comes just five months after 112 workers were killed in a fire in another apparel factory in Bangladesh that had supplied Wal-Mart and Sam's Club.
Copyright 2020 NPR. To see more, visit https://www.npr.org.

subset: commoncrawl


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I have a tendency to always be cold. At least chilly. I like sweaters. I like scarves. Gloves. Hats. I like cold weather. I live in South Carolina where cold weather is…well…not that cold. It comes and goes. Three days of cold, two days of warm. Christmas in shorts. Valentine's Day by the fireplace. I think I've finally gotten used to it. Almost…
We were pretty happy when the temperatures dropped a few degrees this past week. Even without the magnificent Fall colors of up North, there is a certain anticipation of a seasonal change around here. The dogs were waiting for that delicious moment when they'd be able to just lie on the back deck and enjoy a little reprieve. That wonderful crispy Fall weather. No humidity. No mosquitoes.
As soon as Fall rolls around, my mind turns to comfort foods. Well, foods that are comforting to me. We all have distinct food associations, flavors, scents that resonate "comfort". Mine are without a doubt apple cake, apricot and frangipane anything, soups of many kinds, roasted vegetables, winter gourds. Right now, I can't stop baking with Lady apples (so tiny!) and squash of all kinds.
Soups and cakes are a staple at our house. All year long. Undeniably influenced by seasonal produce but staples nonetheless. A local tomato soup in the summer is replaced by roasted squash one in the Fall. Winter welcomes piping hot bowls of French onion soup.
Along with cakes, Bill has a love affair with coconut soup. I must admit, I do too. After many Thai inspired versions that we have done over the years, I wanted to change it up a bit this time. Red kuri squash and local shrimp cooked until fork tender in a lemongrass, ginger and lime coconut base. We went back for seconds. We wished we had enough for thirds. Incredibly satisfying.
Cakes are quiet and discreet in our kitchen in the Spring and Summer. The above 100F temperatures are not conducive to a lot of baking but as soon as I can turn the oven on without feeling we're operating a furnace, I turn to one of our family favorite, apple cake. It's nothing fancy. It's actually pretty darn rustic if you ask me. One of the may reasons I love it. It also reminds me of my grandmother. A woman I miss everyday.
She wasn't always easy. Often stubborn. But when she loved, she loved 100%. She loved being surrounded with friends and family. My Sunday Supper tradition is a direct extension of her. Tea time was 4 o'clock around a plate of cookies and a slice of cake. Came one. Came six. It did not matter. The door was always open. Sunday lunches with a full table after church often lingered into impromptu dinners around an omelette, a bowl of soup and a piece of cake.
Grandma, Mamie Paulette even smelled of apples. And vanilla.
Everytime I make her apple compote with a touch of sugar, lemon and vanilla bean, I can feel her around me. I wish we had had a few more years together so she could have come here and see us. Happy. That's all she wanted. To have everyone happy. Making an apple cake puts me at peace. It's comforting to have that little bit of her whenever I want. I am grateful she was not shy of passing her recipe on to me so I can pass it on to you.
On this note, I might be scarce this coming week, both in emails and to answer comments as I am heading for L.A on Wednesday. I will be there to teach an awesome 3-day workshop. I am so excited! There are still a couple of spots available! So if you ever hesitated to learn from a photographer, food stylist, digital tech, art buyer, etc… we are all here to answer your question and work hands on to help.
Details? Here we go! The amount of info we'll pass on is pretty huge! We'll be at Light Space Studio for 2 days and at Hollywood Sierra Kitchen another day. Yes…you can pick an choose the kitchen you want to shoot in!
I can't wait to meet the people I will have the chance to guide and help for three full days and I am also giddy to meet up with friends I rarely see because of geography and life in general. I'll try to post snapshots…
One thing for sure… I am definitely packing a couple of slices of apple cake in my carry-on! Have a great week everyone!
Coconut Soup With Red Kuri Squash and Shrimp:
Makes enough for 4
2 teaspoons sesame oil
1 small onion, diced
2 stalks of lemongrass
1 tablespoon freshly grated ginger
2 garlic cloves, minced
2 cups red kuri squash, peeled and diced (seeds removed)
4 cups seafood stock (or veggie or water)
1 can coconut milk (14 oz)
juice and zest of one lime
2 sprigs of thyme
1 pound medium shrimp (peeled and deveined)
cilantro to serve
In a large stock pot, heat the sesame oil over medium heat, add the onion and cook, stirring occasionally until translucent, about 2-3 minutes. In the meantime, cut the stalks of lemongrass in half and pound them with the back of your knife a couple of times. The goal is to release the lemongrass essence to flavor the broth. Add those to the onion, along with the ginger and garlic and cook another 2 minutes or so. Add the Kuri squash and cook another 2 minutes. Add the stock, coconut milk, lime juice and zest, and the thyme. Bring to a boil, reduce the heat to simmer and cook covered for about 15 minutes. When the squash is fork tender but not mushy, turn the heat back up to medium high. Add the shrimp and cook until they are just cooked through (5 to 8 minutes depending on size) (over and they will feel like rubber). Remove from the heat, remove the thyme and lemongrass stalks and let cool about 5 minutes before plating. Serve with cilantro if desired.
Apple Cardamom Cake:
Makes one 9-inch cake
10 Lady apples (or 2 to 3 regular sized apples)
1 cup yogurt
1/2 cup sugar
2 eggs
1/2 cup olive oil
zest and juice of one lemon
2 cups Jeanne's gluten free all purpose flour mix (or regular flour)
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Preheat the oven to 350F. Position a tray in the middle. Grease one 9-inch baking pan and line the bottom with parchment paper. Place the pan on a baking sheet. Set aside.
Peel, core and slice the apples very thin (a mandoline works great) and place them in a large bowl filled with water and lemon juice to prevent oxidation.
In a large mixing bowl, whisk together the yogurt, sugar and eggs until pale (takes about 2 minutes). Add the oil and lemon juice and mix until well blended. Add the flour mix, baking powder, cardamom and cinnamon and whisk about 50 strokes until the batter is smooth.
Pour it into the prepared baking pan and position the apple slices (drained slightly) on top.
Bake for about 30-40 minutes until a knife inserted in the middle comes free of raw batter.


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NEW YORK (AP) — Want a side salad with that Big Mac?
McDonald's says it will start giving customers the choice of a salad, fruit or vegetable as a substitute for french fries in its value meals.
McDonald's Corp. will roll out the change early next year in the U.S., where people will be able to pick a salad instead of fries at no extra cost. McDonald's says it already lets customers make such swaps in some countries, such as France.
But now it says it now work to make the options available in 20 of its biggest markets around the world, which represent 85 percent of sales. McDonald's, which has more than 34,000 locations around the world, said the change will be in place in 30 to 50 percent of the areas within the next three years and 100 percent the regions by 2020.
The world's biggest hamburger chain made the announcement at the Clinton Global Initiative in New York City, where CEO Don Thompson made an appearance on stage with former President Bill Clinton.
In an interview before the announcement, Thompson said McDonald's is looking at developing other healthy sides that will appeal to customers. He noted that the company could also take the fruits and vegetables it offers in other parts of the world, such as cups of corn and kiwi on a stick, and make them more widely available.
"What is it that customers will choose, and what will they eat?" Thompson said. "What we don't want to do is just put something on the menu and say, hey, we did it. We really want consumption."
McDonald's also announced that it would use its packaging to make healthier options more appealing to kids. For example, a side of carrots might come in a more colorfully designed bag. Parents will still be able to order soda with Happy Meals, but McDonald's says it will only promote milk, juice and water on menu boards and in advertising. All advertising to kids will include a "fun nutrition or children's well-being" message, the company said.
Margo Wootan, director of nutrition policy at the health advocacy group Center for Science in the Public Interest, said taking soda off the menu as an option for Happy Meals was a big step that other fast-food chains should follow. But she said the push to include positive nutrition messages in ads to kids could serve to give McDonald's a "health halo" that it doesn't necessarily deserve.
"The changes McDonald's are making make the food somewhat healthier. But I don't think a hamburger, some applies and fries is something I'd call healthy," she said.
The announcement comes as McDonald's faces criticism from health advocates who say it promotes bad eating habits. After years of outperforming its rivals, McDonald's is also struggling to shake its fast-food image and keep up with shifting tastes. Late last year, the company reported its first monthly sales decline in nearly a decade and sales performance around the world has been choppy ever since.
To better reflect the way people are eating, McDonald's recently started giving customers the choice to substitute egg whites in all its breakfast sandwiches. It also rolled out chicken wraps, which are partly intended to go after people who want foods they feel are fresher or healthier. Earlier in the week, rival Burger King rolled out lower-calorie french fries, reflecting the growing demand for better-for-you options.
McDonald's marketing to children is also an ongoing issue. A recent study by the Robert Wood Johnson Foundation, for example, found that the chain's ads targeting children often emphasize toy giveaways and movie tie-ins, rather than food. And at its latest annual shareholders meeting, a 9-year-old girl made headlines after she stood to ask Thompson to stop "tricking" kids into eating the company's food.
The girl was with her mother, who was affiliated with Corporate Accountability, which has pressured McDonald's to changes its marketing practices to kids.
The criticism is clearly a sensitive topic for Thompson, who noted that the Alliance for a Healthier Generation was among the first organizations that approached the company to use its "marketing might" to help kids. The group, which is working with McDonald's on its new health goals, was founded by the Clinton Global Initiative and the American Heart Association.
"Others have said, 'McDonald's, don't advertise to kids,'" Thompson said. "We've always felt like, wow, if we had the impact that you think we have, why don't we leverage it to do something great for kids?"
Howell Wechsler, CEO of Alliance for a Healthier Generation, said the commitments made by McDonald's were worked out over the course of more than a year. He said the final agreement could help change the way people eat over time, given McDonald's enormous reach.


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Mr. President, as the Senate chair of the Helsinki Commission, I have a longstanding interest in Central Europe. For many years the Helsinki Commission was one of the loudest and clearest voices to speak on behalf of those oppressed by communism and to call for democracy, human rights, and freedom from Soviet oppression. It has been a great triumph and joy to see the peoples of this region free from dictatorship.
Over the past two decades I have been profoundly heartened as newly freed countries of Central Europe have joined the United States and NATO and have become our partners in advocating for human rights and democracy around the globe. Leadership on those issues may be especially important now as some countries in the Middle East undertake transition, the outcome of which is far from certain. Even in Europe, in the western Balkans, there is a crying need for exemplary leadership, not backsliding. Americans know from our own history that maintaining democracy and promoting human rights are never jobs that are finished. As my friend and former colleague Tom Lantos said, "The veneer of civilization is paper thin. We are its guardians, and we can never rest."
For some time I have been concerned about the trajectory of developments in Hungary, where the scope and nature of systemic changes introduced after April 2010 have been the focus of considerable international attention.
At the end of November, Hungary was back in the headlines when Marton Gyongyosi, a member of the notorious extremist party Jobbik and also vice chairman of the Parliament's Foreign Affairs Committee, suggested that Hungarian Jews are a threat to Hungary's national security and those in government and Parliament should be registered. The ink was barely dry on letters protesting those comments when another Hungarian Member of Parliament, Balazs Lenhardt, participated in a public demonstration last week where he burned an Israeli flag.
The fact is that these are only the latest extremist scandals to erupt in Budapest over the course of this year. In April, for example, just before Passover, a Jobbik MP gave a speech in Parliament weaving together subtle anti-Roma propaganda with overt anti-Semitism blood libel. After that, Jobbik was in the news when it was reported that one of its members in Parliament had requested and received certification from a DNA testing company that his or her blood was free of Jewish or Romani ancestry. At issue in the face of these anti-Semitic and racist phenomena is the sufficiency of the Hungarian Government's response and its role in ensuring respect for human rights and the rule of law. And the government's response has been, to say the least, wanting.
First, it has been a hallmark of this government to focus on blood identity through the extension of Hungarian citizenship on a purely ethnic basis. The same Hungarian officials have played fast and loose with questions relating to its wartime responsibilities, prompting the U.S. Holocaust Memorial Museum to issue a public statement of concern regarding the rehabilitation of fascist ideologues and political leaders from World War II.
I am perhaps most alarmed by the government's failure to stand against the organized threats from Jobbik. For example, in late August a mob estimated at 1,000 people terrorized a Roma neighborhood in Devecser, taunting the Romani families to come out and face the crowd. There were reportedly three members of Parliament from the Jobbik party participating in that mob, and some people were filmed throwing bricks or stones at the Romani homes. The failure to investigate, let alone condemn such acts of intimidation, makes Prime Minister Orban's recent pledge to protect "his compatriots" ring hollow.
Of course, all this takes place in the context of fundamental questions about democracy itself in Hungary.
What are we to make of democracy in Hungary when more than 360 religious organizations are stripped of their registration overnight and when all faiths must now depend on the politicized decision-making of the Parliament to receive the rights that come with registration?
What are we to make of the fact that even after the European Commission and Hungary's own Constitutional Court have ruled against the mass dismissal of judges in Hungary's court-packing scheme, there is still no remedy for any of the dismissed judges?
What is the status of media freedom in Hungary, let alone the fight against anti-Semitism, if a journalist who writes about anti-Semitism faces possible sanction before the courts for doing so?
What are we to make of Hungary's new election framework, which includes many troubling provisions, including a prohibition on campaign ads on commercial radio and TV, onerous new voter registration provisions, and limits on local election committees, which oversee elections?
I find it hard to imagine that Jews, Roma, and other minorities will be safe if freedom of the media and religion, the rule of law, the independence of the Judiciary, and the checks and balances essential for democracy are not also safeguarded. With that in mind, I will continue to follow the overall trends in Hungary and the implications for the region as a whole.


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We will keep your property in tip-top shape with lawn and garden fertilising, getting rid of invasive weeds with regular lawn and garden weed spraying, stopping bugs, aphids, and caterpillars in their tracks, and protecting your lawn, plants, vegetables, and flowering shrubs with bug spraying.
As a local operator with extensive knowledge of the Kawana area's climate and weather patterns, our experienced lawn and garden team can provide targeted advice on which plants will thrive in your garden and which pests you need to guard against.
Then, at the end of the season, our expert gardeners will take care of any garden clean-ups and green waste removal you may need. Removing dead vines and plants prevents pests and mould from growing over winter, keeping your garden in pristine condition all year round.
With our help, your garden will be the envy of your neighbourhood.
Trees, shrubs and hedges lend an aura of grandeur to any property, soften entrances, define outdoor spaces, and provide birds and other animals with shelter. With the help of the Fox Mowing and Gardening team, the trees, shrubs and hedges at your Kawana property will look absolutely fantastic.
Hedging and pruning shrubs is both a science and an art. Our expertly trained team knows exactly where to prune to maximise your shrubbery's natural beauty.
Our Fox teams come fully equipped to handle even the tallest hedges because there's nothing worse than wasting time with those that cannot do it all. Whether it's a neatly trimmed hedge, encouraging your flowering shrub to produce more blooms, or expertly pruning back your beloved roses, the Fox team can make your garden look its best all year round.
At Fox, we go above and beyond just lawn and garden care to help you keep the rest of your Kawana property in a top-notch condition. Our team can provide single-storey gutter cleaning and pressure cleaning. Additionally, we can also assist with any odd jobs that you may need to be done around your property.
Want to give your driveway and hard surfaces a makeover without a new coat of paint? Our pressure cleaning services can make it look practically brand new. Gutters full of leaves and other debris? Don't risk ruining your home's foundation; we can clean and repair your gutters to make sure that rainwater runs far away from your property, not through your roof or eaves, costing you $1000s in damage that insurance doesn't cover!
Need a thorough garden clean-up and rubbish removal service around your place? We will do all the hard work and will dispose of all the waste and rubbish for you, helping to turn your yard into a tidy and usable space to spend time in.
Do you have a rental or business property? Our team serves a variety of local businesses, large and small. Additionally, we can care for your clients' property maintenance on behalf of care providers, be that people who are aged, disabled, injured, or on workers' compensation.
With our strata, real estate, and commercial garden maintenance services, our commercial lawn mowing and gardening team will make your property more valuable and your business more attractive to potential customers. And, when it's time to sell or find a new tenant, our pre-sale and end-of-lease clean-up and gardening services will make your property irresistible to renters and buyers alike.
Keep your property's gardens in perfect shape all year round with regular servicing and maintenance. Get in touch with our property maintenance team to get started!
Don't miss your chance to have the lawn and garden of your dreams. Contact the Fox Mowing and Gardening team today!
If you are on this page outside the above hours, all you need to do is fill in our booking form & one of our team members who lives close to you will be in touch with you from 8am the following day to arrange a free on-site quote.
Fox Mowing is made up of passionate lawn and garden maintenance professionals with decades of experience under their belts. When you engage our services you know that you're dealing with local operators. All our people live in the areas they serve, so they are locals serving locals. They know the lay of the land and what people living in their area actually like and want.
When you get Fox to do the job, you know you're supporting your local economy too, so whilst we are a growing company, you really are supporting a local business, just like any other city or country-based business. All our people go through thorough police checks and we are fully and comprehensively insured for the services they perform, so you never need to worry if they break something or hurt themselves that you might find yourself in a bad situation. We're covered and you're covered. We guarantee our service is of the highest quality and conforms to the standards of industry best practice. With Fox you know that you and your garden are in safe hands.
All our people live in the areas they serve, so they are locals serving locals. They know the lay of the land and what people living in their area actually like and want. When you get Fox to do the job, you know you're supporting your local economy too, so whilst we are a growing company, you really are supporting a local business, just like any other city or country-based business.
Copyright © 2024 Fox Mowing.com. All rights reserved.


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Bathroom Remodeling San Buenaventura, Find professional bathroom contractors in San Buenaventura.
Bathroom remodeling is one home improvement that can return most or all of your investment at resale. And remodeling your bath can bring pleasure in your new space.
There are many reasons to consider a bathroom remodeling project. For each homeowner the reasons may vary. The homeowner of today wants more from a bathroom. In addition to just being functional, homeowners are looking to make their bathroom a soothing environment where they can relax after the business of the day. More amenities are being added to the bathrooms of today, and a bathroom remodeling project may include the addition of a large deep soaking tub, a whirlpool bath or a steam shower.
Get matched to local bathroom remodeling contractors in San Buenaventura. Receive free price estimates on remodeling your bathroom from local bathroom professionals San Buenaventura.
bathroom remodeling Resource San Buenaventura
Bathroom Remodeling 1© 2008 All rights reserved Home | Free Bathroom Estimate | Services | Tips | About | Los Angeles | San Diego | Ventura | Site Map | Other Contractors


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Flu is most deadly for children with neurologic problems and disorders, an analysis of swine flu fatalities finds.
The results come from Centers for Disease Control and Prevention researchers who looked at childhood fatalities during the H1N1 flu pandemic of 2009, when there were five times the usual number of deaths.
In all, 43 percent of the deaths occurred in children who had neurologic diseases, such as cerebral palsy and epilepsy, or developmental disorders.
These children often have trouble with muscle function that can affect breathing, swallowing and coughing. They can't clear secretions from their airways as well, which leaves them vulnerable to pneumonia.
Only about 1 in 4 children with neurologic problems who died in 2009 had been vaccinated against seasonal flu. Only 3 percent were protected against the pandemic strain.
The results were just published by the journal Pediatrics.
The CDC urges parents of such children to make sure they're vaccinated against the flu this season.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Notice: This Wiki is now read only and edits are no longer possible. Please see: https://gitlab.eclipse.org/eclipsefdn/helpdesk/-/wikis/Wiki-shutdown-plan for the plan.
- 1 Overview
- 2 EFS for Platform Committers
- 3 A word or two about URI
- 4 The relationship between EFS and IResource
- 5 Known Implementations
- 6 Frequently asked questions
- 6.1 Is there support in the import wizards for EFS?
- 6.2 What is FileSystemContributor.getURI(String) supposed to do?
- 6.3 What is FileSystem.getStore(IPath) supposed to do?
- 6.4 Can I programmatically create a project located on a non-local filesystem?
- 6.5 Does EFS support notifications for file system changes?
- 6.6 Using EFS
The Eclipse File System (EFS) is an abstract file system API. It is used in the Eclipse platform to abstract away implementation details about what file system is used to store data in the workspace. This page is a repository of information for plug-in developers who are writing their own EFS implementations.
EFS for Platform Committers
See the EFS for Platform Committers page for information on working with EFS within platform code.
A word or two about URI
EFS makes heavy use of Uniform Resource Identifiers, as defined by RFC 2396. URI is used to uniquely identify some file or directory in a backing file system. If you are implementing EFS for your own protocol or file system, an important decision you need to make is how to define a URI encoding for your file system. If you are not familiar with it, start by perusing the URI spec - you should know the difference between absolute and relative, opaque and hierarchical URIs before proceeding.
While some file systems and protocols already have well-known mappings onto URI, others do not. Since the URI specification is quite flexible, the temptation is to simply convert your file system's path strings directly into URI. For example, a CVS path like extssh:firstname.lastname@example.com:/cvsroot/eclipse is technically a legal URI. However, this is not the best representation. What you need is an absolute, hierarchical URI. The most important piece of the URI from the viewpoint of EFS is the path component. One should be able to navigate to a file's parent, siblings, and children by manipulating only the path portion of the URI and leaving the rest intact. In other words, the rest of the URI should define how to find the root of your file system, and the path segment defines how to navigate down a strict tree hierarchy from that root.
The relationship between EFS and IResource
The org.eclipse.core.resources plugin provides the Eclipse core tools API, including notions of workspace, projects, folders, and files (IWorkspace, IProject, IResource, etc). In Eclipse 3.2, this plug-in has been rewritten to sit on top of the EFS API. In other words, whenever the resources plugin needs to interact with the disk, it talks through the EFS API. If you have written your own file system implementation, you can completely control how and where resources are persisted on disk.
The relationship with EFS is not exposed directly in the resources plugin API. Instead, resources now use URI when referring to file system locations. When the resources plugin is provided with a URI, it looks up the corresponding IFileStore using EFS API. To create a project stored in your own custom file system, use the method IProjectDescription#setLocationURI(), followed by IProject#create(IProjectDescription, IProgressMonitor). To link a resource in another file system into an existing project, using IFolder#createLink(URI, int, IProgressMonitor) or IFile#createLink(URI, int, IProgressMonitor).
If you have an IFileStore or URI, and you want to determine if there is an existing resource corresponding to it, using IWorkspaceRoot#findFilesForLocationURI(URI) or IWorkspaceRoot#findContainersForLocationURI(URI).
Known Implementations
Are you working on an EFS implementation that you would like the community to know about? If so, add it to the list below. If possible, include CVS connection and contact information. You may find others in the community who are working on an implementation for the same kind of file system and may be able to pool resources.
Local file system
Plug-in id: org.eclipse.core.filesystem
CVS: dev.eclipse.org:/cvsroot/eclipse/org.eclipse.core.filesystem
Bugs: Eclipse Platform Resources
Contact: The platform-core-dev mailing list
Description: This EFS implementation is backed by the local fileystem through a combination of java.io API, and some optional native fragments. The implementation is product quality, and is available in Eclipse Platform 3.2 release or greater.
Remote System Explorer (SSH, FTP, dstore)
Plug-in id: org.eclipse.rse.eclipse.filesystem (requires RSE-runtime-core and providers to be installed)
CVS: dev.eclipse.org:/cvsroot/dsdp/org.eclipse.tm.rse/plugins/org.eclipse.rse.eclipse.filesystem
Bugs: DSDP Target Management Resources
Contact: The dsdp-tm-dev mailing list
Description: Remote System Explorer (RSE) is a complete toolkit for working on remote systems. Simply get it from the download page or update site (Soon also Europa Discovery Site). The RSE EFS provider is milestone quality and included in the downloads since TM 2.0M6. Provides remote file system access including credential storage management and caching through any registered RSE file system. Requires Eclipse-Platform 3.3M6 or later.
Plug-in id: org.eclipse.core.filesystem.ftp
CVS: dev.eclipse.org:/cvsroot/eclipse/platform-core-home/plugins/org.eclipse.core.filesystem.ftp
Bugs: Eclipse Platform Resources
Contact: The platform-core-dev mailing list
Description: This is a partial EFS implementation backed by the File Transfer Protocol (FTP). This implementation is not currently functional. You will need to create a KeyRing class with your FTP connection information. This plugin depends on the "team extras" FTP plug-in, found in the same repository at the path /platform-vcm-home/plugins/target/org.eclipse.ftp.
UI Examples: Zip and Memory file systems
Plug-in id: org.eclipse.ui.examples.filesystem
CVS: dev.eclipse.org:/cvsroot/org.eclipse/www/eclipse/platform-ui/plugins/org.eclipse.ui.examples.filesystem
Bugs: Eclipse Platform Resources
Contact: The platform-core-dev mailing list
Description: This plug-in contains two sample EFS implementations. The first is an EFS implementation that treats a single zip file as the backing file system. The second is an entirely in-memory file system that is useful in automated tests.
Plug-in id: org.eclipse.team.cvs.core
CVS: dev.eclipse.org:/cvsroot/eclipse/org.eclipse.team.cvs.core
Bugs: Eclipse Platform CVS
Contact: The platform-team-dev mailing list
Description: This plug-in contains an implementation of EFS that interacts with a file system in a CVS repository. This EFS implementation is used internally by the CVS plug-in, and should not be relied upon by other plug-ins. However, it makes a useful example for your own implementation.
Plug-in id: com.capeclear.filesystem.http
CVS: developer.capeclear.com:/cvsroot/eclipse/httpfs/com.capeclear.filesystem.http
Bugs: See the Cape Clear Developer website for information on reporting bugs
Contact: Email John O'Shea
Description: This is a partial EFS implementation backed by the Hypertext Transfer Protocol (HTTP 1.1). It is read-only and does not support https:// URLs.
Plug-in id: net.sourceforge.jarchive.eclipse.core
CVS: jarchive.cvs.sourceforge.net:/cvsroot/jarchive/
Bugs: http://sourceforge.net/tracker/?group_id=166983&atid=841130
Contact: mail us using http://sourceforge.net/projects/jarchive/ and select a developer.
Or: Email mtstorm
Description: This is a readonly EFS implementation for accessing archive files. The JArchive plugin allows developers to add their own archive implementations. The current implementation is readonly and we are working on write capabilities. I'm working now on the alfa release.
Plug-in id: org.tschirpke.wsefs.filesystem
Web: https://ssl.tschirpke.org/wsefs/trac/
Description: An EFS implementation that communicates via Web Services from the client running Eclipse to a server where the file system resides.
Plug-in id: ro.savatech.eclipse.efs.cmis
Web: http://code.google.com/a/eclipselabs.org/p/efs-cmis/
Description: An EFS implementation that communicates with a Content Repository via the CMIS Web Services APIs.
It is very much work in progress and was tested with the alfresco public server (http://cmis.alfresco.com). It uses the metro stack for accessing the webservices. It provides a way of browsing/manipulating a Content Repository's content from inside Eclipse.
Frequently asked questions
Is there support in the import wizards for EFS?
There is currently no generic import wizard for importing from an EFS implementation. You currently have to write your own import wizard for your file system type. There is a bug report for this - please CC yourself on the bug, and comment/vote on it if this is important to you. To get you started, take a look at WizardFileSystemResourceImportPage1, and FileStoreStructureProvider. This is a great opportunity to contribute something back to the platform!
What is FileSystemContributor.getURI(String) supposed to do?
The idea is that the user types some string into the text box in the wizard. The getURI method is called to convert the user's input into a URI that is appropriate for your file system. THe idea is to shield the end user from implementation details such as the URI encoding used by your file system. For example, a local file system contributor might convert "d:\foo\bar.txt" to "file:///d:\foo\bar".
What is FileSystem.getStore(IPath) supposed to do?
This method is really only intended for file systems that can be completed expressed as scheme/IPath pair (the local file system, for example). Many file systems have more elaborate information such as domain, etc, and files within such file systems cannot be expressed using IPath (which is just an array of uninterpreted string segments). If this is the case for you, you can return EFS.getNullFileSystem().getStore(path);. Clients should only be calling this method if they know that your file system works that way.
Can I programmatically create a project located on a non-local filesystem?
Yes, use this sequence:
IProject project = ResourcesPlugin.getWorkspace().getRoot().getProject(projectName); IProjectDescription description = workspace.newProjectDescription(projectName); description.setLocationURI(projectURI); project.create(description, ...);
workspaceRoot.getProject(projectName) will work as expected for an existing non-local project.
Does EFS support notifications for file system changes?
Not yet, bug bug 112980 is open for this.
Using EFS
To use EFS in your project, the first step is to include the org.eclipse.core.filesystem dependency to your plug-in definition. see [Working with the Eclipse FileSystem], [Eclipse File System]


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Annuals in Newbridge
Annuals bring colour and here-today, gone-tomorrow spontaneity to your borders. You can find over 2,500 garden centres in the Garden Centre Guide offering a dazzling choice of annuals from exotic-looking Cleomes and zinnias to sturdy Ammi majus, poppies and nasturtiums.
A blaze of annual colour from Newbridge
Annuals are not only hugely generous – they're also easy to grow, making them fantastic value for money. Pop down to one of the garden centres here in Newbridge during normal opening hours for seeds or plug plants to just drop into your garden.
Ways with annuals
Sow your annuals just the way you like them – here are a few you might like to try:
- cutting gardens
- filling gaps in borders
- late-season colour
- colour-themed mixes
- wildlife-friendly butterfly garden
- annual meadow mixes
Please select your local garden centre near Newbridge below who's offering a wide range of annual flowers for more information.


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Chipotle Mexican Grill Corn Salsa
Serve this with tortilla chips or as a salsa atop grilled chicken, fish or burgers. Do consider using fresh corn when available.
1/2 poblano pepper, seeded, broiled, peeled and chopped
2 Tablespoons extra-virgin olive oil
12 ounces fresh corn, or 12 ounces frozen corn, cooked and drained
1 small jalapeño pepper, seeded and chopped
2 Tablespoons fresh cilantro, chopped
3 Tablespoons red onion, chopped
2 tablespoons fresh lime juice
1/2 teaspoon sugar
Pinch sea salt
Brush the poblano with 1 Tablespoon olive oil and grill or broil skin-side down, until charred about 5 minutes. Cool slightly; peel and finely chop.
Cook corn until tender, about 3 minutes; drain.
Combine corn, poblano, jalapeño, cilantro and red onion in a bowl. Stir in the remaining 2 Tablespoons of olive oil, lime juice, sugar and salt. Mix with spoon and Enjoy!
Recipe: Kosher, appetizer, copycat, parve, vegetarian


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Clayton Kershaw (4-5, 3.76) vs. Jason Vargas (3-2, 3.24).
COMMENTS: Kershaw was nails in his last start, against the Angels. Vargas the quasi-journeyman (four seasons, three teams) seems to be finding a groove in Seattle, having shut down the Diamondbacks in his last start. (He sat out all of 2008 with a hip injury.) Kershaw has never faced the Mariners; Vargas has faced the Dodgers once, beating them in 2005 with the Marlins.
So pitching-wise, there's no clear-cut favorite. But fan-wise, there will definitely be a favorite enemy, since tonight marks former fan favorite Adrian Beltre's first return to Dodger Stadium since 2006. Unlike more recent fan favorite Nomar Garciaparra, Beltre is certain to get booed, as Vin would say, with feeling.
Going to the game? Pre-game highlight: The Lakers' Pau Gasol will throw the ceremonial first pitch. Post-game highlight: The Friday Night Fireworks show will feature the music of the late Michael Jackson.
photo by David Bauman/Press-Enterprise


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Tag: t.c.
PLAYOFFS: T.C. Williams' Huggins leads Titans to regionals with win over...
When T.C. Williams senior T.J. Huggins' teammates need him the most, the forward delivered the strongest performance of his career, carrying the Titans to...
Tennis courts coming to T.C. Williams
The T.C. Williams boys and girls tennis teams are waving goodbye to playing "home matches" in Fairfax County after school officials approved building courts...
Frustrated at first, Episcopal smothers resurgent Landon team
Staring down a resurgent Landon squad early in the second quarter, Episcopal senior forward Arnaud Adala-Moto noticed every Interstate Athletic Conference game would be...
T.C. Williams rebounds with thrashing of Lee Lancers
On the road and looking to rebound after two consecutive home losses, the T.C. Williams Titans dominated against a winless Robert E. Lee team...
T.C. Williams Titans struggle in season-opening win
The T.C. Williams Titans officially opened their 2011-12 campaign with a solid win Saturday night, but questions about the team's identity remain.
The Titans bowled...
Titan rowers nab gold, silver at states
Five-medal haul at Virginia Scholastic Rowing championship on the Occoquan Reservoir
Sports shorts
T.C. takes silver at Stotesbury St. Stephen's / St. Agnes boys win state lacrosse championship SS/SA wins first ISL softball title
Honors add up for T.C.s Whitmire
Junior lineman receives nomination to play in 2011 U.S. Army All-American Bowl
The issues at T.C. Williams and our Youth Strategic Plan
The new federal label for T.C. WilliamsHigh School that of being among the poorest performers in the state isn't a surprise.
Twin homers power T.C. to win over rival
Cattaneo's complete-game, four-hit performance keeps West Potomac at bay


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Minimal Guest Dj Flyer Template
Minimal Guest Dj Flyer Template
A unique party flyer, invitation design for your next party. The final package you download includes a fully layered, renamed, grouped PSD file.
Print dimensions:
- 4×6" with .25" bleeds
- Model image not included
- Images are Smart Objects
- Easy editable text
- CMYK @ 300 DPI – Print-ready
- 100% scalable
- Perfectly Aligned
- Open in All CS Version
- Organised layers and grouped
- 0.25 inch Bleed Area and Guideline
The pack includes:
- 1 Photoshop files
You can download this font here: bignoodle
- Model image not included with download. But you can quickly replace your image with the photo you want!
- If you have some questions, please contact me through my profile page
- If you like this file please rate it, thank you.


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Project Members
- Katherine Bolaños
A Grammar of Kakua: A Language of Northwest Amazonia
Kakua is a language spoken in northwestern Amazonia, in the Vaupés region of eastern Colombia, between the Vaupés and Papurí Rivers. It is spoken by less than 200 people with a strong hunter-gatherer orientation.
Nearly all Kakua use Kakua as their main language. Because of rapid socio-economic change, and the small total number of Kakua speakers the vitality of the language could easily change drastically in the near future.
This project aimed to produce a reference grammar of Kakua, including detailed descriptions and glossed corpus of a variety of genres.
Kakua represents a language family that is itself very poorly understood. Until recently Kakua was grouped into a so called "Maku" family, a cultural rather than linguistic classification. Current data suggests that Kakua is related to Nukak, but not to other "Maku" (Nadahup, Epps 2008) languages (Bolaños & Epps 2009).
Classification of Kakua, based on new data (Bolaños & Epps 2009)
The relationship of Kakua and Puinave (spoken to the northeast, outside of the Vaupés area, in the Colombian department of Guainía), is still uncertain. Comparison of 1,800 lexical between Kakua and Puinave revealed a number of potentially cognate forms and a few potentially regular sound changes, all with many exceptions. These may reflect either a common ancestor, or ancient contact between these groups.


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OK, I don't have any boats for you (You have to ask Tom Vu for that), but I have a lot of babes and cars. The CES North Hall is normally where the hot demo cars and even hotter booth babes hang out. However, you'll have to look very hard to find them because half the hall is now taken up by the iLounge.
I can really tell that car audio is on the decline at the CES. I guess this should not be surprising given the auto makers are making it harder and harder to install an aftermarket sound system. While not as plentiful as four years ago, I was still able to locate a fine selection of cars and women for your viewing pleasure.


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Product Description
50mm x 38mm White Direct Thermal Labels which are produced on the best thermal paper material available and using a high quality adhesive.
These labels are supplied on a core size which can be selected from the drop down menu above please choose from either 25mm, 38mm, 44mm, or 76mm core. Use these direct thermal labels to print directly via your thermal printer without the need to use a ribbon and still produce a high quality thermal print.
Ideal for shipping labels box end descriptions and address labels. If unsure at all please 01482 485005 for help and advice from any of our sales team.
Compatible with the following thermal label printers:Citizen CL-S700, Citizen CL-S703Citizen CLP6002, Citizen CLP7201, Citizen CLP7202, Toshiba TEC BSX4, Toshiba TEC BSX5, Toshiba TEC B472, Toshiba TEC B482, Toshiba TEC B572, Zebra 105SL, Zebra 105SE, Zebra 160S, Zebra Z4M, Zebra Z6M Plus many more.
Call Label Metrics on 01482 485005 for friendly help and advice.
Quickfind Code: 305915


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You are here: Home » Feedback
We welcome feedback from our customers. Thank you for taking the time an effort to let us know how we are doing and any improvements that you would like to see. If you request follow up, every effort will be made to reply to you within 24 hours, Monday through Friday.


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Prince William and his Catherine hit up a private members' club last night in London with that Pippa and Princess Eugenie (not pictured) and some other friends. It was a rare, non-official outing. Earlier in the day, while Kate was on duty in Newcastle - click here to see the photos - Will was at the funeral for his former nanny. Maybe they needed a few drinks to take the edge off. They'll be out again tonight at a gala. By royal standards, it's been a busy week. Question that has nothing to do with anything -- is she allowed to wear pants after dark?
While the Cambridges were partying in Mayfair, the Grimaldis attended a ball in Florence, Italy and Charlene Serenity did not look like she hated her life while dancing with her husband Albert. Last week, Charlene was allowed to go to Paris on her own for fashion week - click here for a refresher. The glow of that is evidently still with her. You hang on to the brief bright spots.


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It was only two days ago that I realised that Father's Day falls on this Sunday, I got it mixed up with Mother's Day...which is the second Sunday in May. I kept thinking that it is also the same for Father's Day :')
Anyway, it was a good thing that we celebrated the occasion one week earlier, as we will be celebrating another occasion this coming weekend.
I am no good at frosting a cake, so I always have to rely on other ingredients to make the cake 'presentable'. Canned peaches happen to be one of the few fool-proof ingredients I have been using on countless occasions.
Although I have made a mango yoghurt cake, my lack of skills have prompted me to fall back on peach slices...again!
Very much inspired by Small Small Baker's mango yoghurt ice cream, I wasted no time to try making it once I got hold of all the necessary ingredients. Thanks to the blender which I have been hoarding, I was able to make my first homemade ice cream! It was so delicious and simple to prepare that I adapted the same ice cream recipe to make the fillings for this layered cake ;)
I liked the way the cake has turned out...the filling tasted almost similar to the ice cream version, light and refreshing! The layering was quite even as I was diligent enough to use a measuring cup to measure out equal amount of filling for each layer. I would have added chunks of fresh mangoes in between the fillings if I had any spare mangoes. I am sure it will make this cake even more delicious.
Peach & Mango Yoghurt Cake
(makes one 18cm cake)
for the sponge cake:
100g cake flour
3 eggs, room temperature
90g caster sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract
for the filling:
150g fresh mangoes
50g caster sugar
150g mango flavoured yoghurt (I used peach & mango flavour)
250g (250ml) non-dairy whipping cream
1 tablespoon gelatin powder
3 tablespoons (45ml) water
To make the sponge cake:
- Sift cake flour, set aside. Line the sides and bottom of an 18cm (7 inches) round pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
- With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the batter should leave a ribbon-like trail when the beater is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
- Add sifted cake flour into the batter in 3 separate additions. Gently fold in the flour with a spatula each time the flour is added. Take care not to deflate the batter.
- Add the melted butter, fold with spatula until well blended
- Add in fresh milk, vanilla extract and fold in gently with spatula.
- Pour the batter into the pan and bake for 30~35 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, remove parchment paper and let cool completely.
To make the filling: - Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
- Blend mangoes, sugar, yoghurt until the mixture becomes smooth.
- With an electric mixer, whisk non-dairy whipping cream till stiff. Fold in the whipped cream to the mango mixture. Blend thoroughly.
- If desired, remove about 1 cup of the above mixture, set aside to use for piping.
- Add in the gelatin solution to the remaining mixture, mix well.
To assemble: - Slice the cake horizontally into 3 layers. For each layer, trim away the sides by about 2~3mm, so that the resulting layers are slightly smaller than 18cm. (This is to make sure the mango filling can cover the sides of the sponge layer.)
- Place one layer of the sponge cake in an 18cm round pan with a removable base (or use a cake ring or springform pan). Spread about 1.5 cups of mango filling on the sponge layer. Repeat with the second layer of sponge cake, followed by the filling. Place the last layer of sponge cake and spread the remaining filling on the surface evenly. Gently tap/bang the pan on the table to remove any empty air pockets in between the sponge layers and the filling. Leave the cake to chill in the fridge for at least 3 ~4 hours.
- Remove cake from fridge, unmold and decorate as desired (pipe rosettes or borders using the reserved mango filling in step 10). Keep the cake in the fridge before serving.
*This cake can be made with a 20cm (8") pan, the resulting cake will be slightly shorter.
**To arrange the peach slices as what I have done, start by arranging the outer ring of peach slices. To make the rosette in the middle, slice peach slices till very thin. Arrange these thinly sliced peaches in concentric circles...work from the outside towards the inside. The outermost peaches will provide support for the inner ones to prevent it from sliding. Hope I am clear with my description.)