New video site celebrating the authentic: authentacity.com

I started this site over 100 posts ago because I wanted to show some of the cool stuff I kept finding everywhere. And after a couple months, I got to wondering: what is it about all these things that I liked. Some were green, some were well designed, some were artisanal products, some were ethnic gems. But what did they all have in common?

My conclusion: the authentic. In one way or another, everything was authentic. The authentic fulfillment of a designer’s vision. An authentic cooking device from a foreign culture. Food produced in an authentic way.

So, I decided to start a new Web site do document the stories of those who pursue the authentic in one way or another. In video. Online. For those who have the audacity to be authentic. What did I call it? authentacity.com

So now I’ve launched our first video on a restaurant in downtown Los Angeles who is making authentic Chinese noodles from scratch, and, well, would love for you to come have a look: authentacity.com.

The Pot is Hot Whether you like it or not

Shabu Shabu is the Japanese word for these hot pots, the Chinese hot pot is called shuan yang rou. It is also known as Mongolian Hot Pot. Whatever you call it, it’s a delicious, fun and social meal. For all the whiteys out there (like myself): think Asian fondue.

The Chinese have been cooking in this way for a dozen centuries. Seriously. And just about anything is cooked in the broth. Vegetables: Napa cabbage, daikon, mushrooms, ginger, tofu (or tofu skin), you name it. Meats and seafood: Fish, offal, sea cucumber, pork, cuttlefish, chicken, beef, lobster, and many more things you may or may not have heard of. Often times, frozen meats are used because they can be easily sliced thinly and will curl nicely when dropped in the broth. Sometimes noodles are thrown in. The Chinese also accompany this with an array of condiments: mustard, chili sauce, soy sauce, scallions, etc.

Some of our recommendations: pork belly. wagyu beef. pumpkin. scallops. prawns. chard. get creative. have fun. invite others.

The Japanese traditionally cook thinly sliced meats and vegetables (though mostly meat – Kobe or any Wagyu beef is a fantastic idea), cooked in broth (or dashi), and are optionally dipped in Ponzu or sesame sauce afterwards.

This particular pot looks traditional and sexy.

$125

BUY

Chopsticks: the new chopsticks

Chopsticks are, we at mmmStuff.com think, wholly underrated in the US of A. Perhaps this is because so often we think of them as the craptastic slivery ilk that come with grocery store sushi or cheap takeout Chinese food. But the truth is these little sticks are not only extremely versatile, but – generally being made by bamboo – quite renewable.

In much of Asia, these are used for not only eating food, but larger chopsticks are used as cooking implements. Think about it – they have the flexibility of tongs without the bulky weight.

We prefer the Chinese style – like these by Joyce Chen – with rectangular ends. They just feel better in your mitts.

This particular model is made from good quality bamboo that you can wash them with soap and water. They also come with little bamboo stands so you don’t go knocking them about (which I, personally, am wont to do…). Comes in sets of 2 pair for a mere $6.

BUY

The only way to get perfect rice every time

Let’s be honest, rice is pretty easy stuff to make. Water. Rice. Cook. That said, it’s amazing how often one can screw it up. Too sticky, too dry, undercooked, overcooked. But what many Asians have discovered is that this staple is far too important to leave to luck and our own (in)attention. They have discovered the rice cooker.

You may recall these were in vogue a number of years ago, but those old American made ones pale in comparison to their modern countertypes. And the mac-Daddy (Mommy?) of all rice cookers is the Zojirushi. These high-tech wonders have a non-stick insert and internal computers built in that prevent overflow and allow you to cook porridges and all kinds of rice: brown, white, etc.

You won’t find these at Bed Bath and Beyond, but pop into any large Asian grocery store and you’re likely to see them in stock. And best of all, the Zojirushi will stand up to regular usage year after year (any online review will enforce this…).

Bottom line: This sucker will allow you to make perfect rice EVERY TIME.

BUY