exercise: The New York Times
Cooking with Mark Bittman, "The Minimalist"
Not Your Grandmother's Pancake: Pa jun
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around the world
shrimp (British English: prawns)
soy sauce (British English: soya sauce)
to be out
a couple of
at this point
a little teeny bit of
while we're at it
to add to
one carrot's worth
to mean s.t. seriously
| professional job
for good measure
this'll make = this will make
a personal taste thing
poofy (= puffy, from "to puff up")
to the edges
to dry out
to turn = flip
a no-stick skillet
to wind up (= to end up) using
that "baby" (= one)
1. a. Why is this video entitled "Not Your Grandmother's Pancake"?
2. a. What is zucchini? b. Scallions? c. Chives?
3 . Why do you think it took Bittman "about an hour and a half" to shred the scallion greens?
4 . What is the difference between "shredding" and "chopping"?
5 . Why does Bittman say "and chives, for good measure"?
6 . Why is a no-stick skillet especially good for making this dish?
7. What are the pancakes served with?
8. Extra credit: What key ingredient of typical American pancakes, besides milk and sugar, is missing from pa jun? What difference will it make in how the pancakes come out?
Full recipe here: