Results for “"peter chang"”
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*The New Yorker* writes up Peter Chang and *China Star*

Yes I know the article is gated but I wanted to blog the link anyway, out of sheer enthusiasm.  It's a superb piece.  China Star is my favorite Fairfax restaurant and it's the #1 restaurant for GMU blogger lunches and debates (though one of us hates it; can you guess which one?  We make him go nonetheless).  It's also where we take job candidates, at least the ones we respect.  Even though Chang is now gone, the restaurant remains superb in the hands of his successors, who have kept many of his original recipes.  Some people claim they get better meals when I go there to eat with them.  It's so close to our house that sometimes Natasha and I walk there.  They know us well and are rarely surprised by our order.  For two, our default is the braised fish and Sichuan chili chicken, on the bone of course.  Scallion fried fish is a must for larger groups.  John Nye likes General Kwan's Spicy Beef there.  They have real kung pao shrimp.  Kudos to Calvin Trillin for covering Chang and his mobile culinary empire.

Tuesday assorted links

1. The penis-shaped ice rink culture that is Russia.

2. The Economist on Peter Chang and the revolution in Chinese cuisine.  Price variability is rising in the Chinese cuisine market.

3. Dylan Matthews favorite social science studies of the decade.

4. “Impact funds earn 4.7 percentage points (ppts) lower IRRs ex post than traditional VC funds.

5. Arnold Kling’s books of the year.  And Scott Sumner responds to me on national security and trade.

6. “Relative to low-income households, high-income households enjoy 40 percent higher utility per dollar expenditure in wealthy cities, relative to poor cities. Similar patterns are observed across stores in different neighborhoods. Most of this variation is explained by differences in the product assortment offered, rather than the relative prices charged, by chains that operate in different markets.”  Link here.

Bonus CWT episode with Fuchsia Dunlop

Here is the transcript and audio, and wonderful photos, over a Chinese meal at Mama Chang in Fairfax, run by the famous Peter Chang.  I am not acting as lead interviewer, so this is more like a “Conversation with Tyler chiming in,” nonetheless numerous D.C. area food luminaries are present, as are other members of the Cowen family.  Here is one brief excerpt:

T. COWEN: You learned Chinese food in China, of course, much of it in Sichuan province, Hunan province. As Chinese teach food, how is the method of education and training different from, say, Great Britain or the United States?

DUNLOP: Well, I haven’t been to culinary school in Great Britain or the United States, so I’m not sure.

T. COWEN: You’ve been to school in these countries.

DUNLOP: The first thing is that when you go to cooking school, you are learning the building blocks of a cuisine, which is like the grammar of a language. So the basic components, the basic processes and flavors, which you then put together to make a multitude of dishes.

Whereas, I guess, if you were studying French cuisine, you will learn some classic sauces, a bit of knife work, techniques of pastry making. In China, in Sichuan, absolutely fundamental was dao gong (刀工), the knife skills.

[Lydia] CHANG: I actually have a story to share about Dad’s cutting knife. He said when he first started learning, in school, there’s only limited time, but he wants to really excel at it. So he returned back to the dorm, started cutting, using cleaver to cut newspaper to practice.

Some of you will like this a lot, but don’t expect a normal CWT episode.  And here is Fuchsia’s wonderful new book The Food of Sichuan, a significantly updated new edition of the old.

New html edition of Tyler Cowen’s ethnic dining guide is up

You will find it here on my home page, scroll way down.  You should note it is more or less a copy of the blog version of the dining guide and does not contain new information if you have been following the blog.  Among the new and exciting places are Saudi food, Nanjing-style Chinese food, and I hear Peter Chang is opening his new Arlington place this coming Saturday.

Is Washington, D.C. America’s “coolest” city?

It turns out we are getting our own branch of Momofuku.  And Forbes recently decided DC is the coolest city in the United States.  As an act of apparent satire, they followed up by naming Bethesda #19.  I say Bethesda is about the least cool town around, Annandale should have done better.

What do I think?  Well, Washington would be cooler if it were breeding its own Momofuku equivalents; northern Virginia did produce or at least refine or perhaps drive crazy the unreliable Peter Chang.  David Chang, the Momofuku guy, did grow up in northern Virginia and ate in the “American-Chinese” restaurants of Vienna, VA, before striking out on his own in New York City, rated by Forbes as the eleventh coolest city in America (doesn’t NYC have to be either #1 or “totally not cool at all”?  Can you really sandwich it between #10 Dallas and #12 Oakland?).

You know, I very much enjoy and admire quite a few Forbes writers, most of all Modeled Behavior.  So I don’t mean for what follows to cast any aspersions on Forbes, but…you know…Forbes itself isn’t actually all that cool, not in the world of media at least.

Can we agree that…Washington really does deserve to be Forbes’s idea of the coolest city in America?

(I thank J.O. for a useful conversation related to this blog post.)

Assorted links

1. Do sex ratios affect bird behavior?  And moody lizards.

2. The Brazilian gun library.

3. The (homoerotic) culture that is Finland.  Note that the link is itself…homoerotic.  And the Indian Supreme Court recognizes transgender as a third gender.

4. Excellent Jesse Shapiro slides on how to give an applied micro talk (pdf).  It starts with: “Your audience does not care about your topic.  You have one or two slides to change their minds.”  And the short list for the Clark medal, Jesse is on it.

5. NYT profile of Peter Chang.

6. The problems of Singapore.

7. Scott Sumner on Larry Summers.

Assorted links

1. Peter Chang has opened a new restaurant in Fredericksburg.

2. “If only the government would apply the same level of thoroughness to their supervision of food and milk in China.”

3. What is the real IRS scandal?

4. Is the real estate market crashing in Canada?

5. Robin Hanson on robot economics.

6. Ashok Rao reviews our MRU course on the economics of the media.

7. D.H. Lawrence on Edgar Allen Poe (excellent short essay).

Assorted links

1. Dolphins have non-instrumental curiosity and orangutans have cultural transmission.

2. Phone storage trucks, markets in everything, also endangered species kakapo vomit remains.

3. Peter Chang update, including a feature filmDomestic mobility is way down, but still not for him.

4. They made me buy the new John Fahey box.

5. Peter Thiel’s latest project: independent entrepreneurial scientists.

Assorted links

1. Do female members of Congress work harder than the men?

2. Via Craig Newmark, data on the Duke economics Ph.d. students.

3. "The goal is free."

4. Centralized institutions and sudden change, a new paper.

5. A new Peter Chang sighting.

6. The Economist reviews TGS.  (I am pleased that TGS made the NYT bestseller list for eBooks last week at #14; thanks to all of you who bought it and recommended it!)

Assorted links

1. Is poverty the main problem behind U.S. education?

2. NHS reforms to proceed in the UK.

3. Peter Chang pops up in Atlanta with a new restaurant, joint venture in Charlottesville.

4. The Facebook thief: will he be caught?

5. Ten best data visualization projects.

6. Kim-Jong Il, Looking at Things.

7. Hyper-sensitivity training, funny.

8. The new museum in Tasmania: "The 49-year-old Tasmanian, who made his money by developing complex gambling systems, describes himself as a “full-on secularist.” “MONA is my temple to secularism,” he adds, explaining that he is interested in “talking about what we are”–in other words, what makes humans human. “People fucking, people dying, the sorts of things that are the most fun to talk about.""

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