It's still not complete, but in the mean time, you can register for cooking classes on-line.
Thanks for your support, and we look forward to seeing you on the new web site!
The Talin Crew
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You and a friend are invited to a special screening on Wednesday, April 16 at 7:30. Stop by our customer service counter for your free pass. But hurry, we only have 100 tickets, and they're going quickly!
Please bear with us as we work on getting this new system up and running.
Thanks for your continued support and patience.
]]>present an evening of sake education and tasting.
Thursday, March 20th ~5:00pm—7:00pm
]]> We invite you to join us in welcoming Julie Kinnaird of Vine Connections for a Sake seminar and tasting event with food pairing!
Of the Vine Connections Sake Portfolio, Stephen Tanzer, International Wine Cellar, wrote: “I recently tasted through the sake portfolio of Vine Connections, better known for their prime selection of wines from Argentina, and was knocked out by the quality of the sakes they import from small, family-run brewers in Japan.”
Join us as we explore these breweries
This is a free event, but space is limited.
Fish is always a major component of a traditional Chinese New Year celebration. Why? Because the word for "fish", sounds like the word for "surplus", or "plenty". So the saying "nian nian you yu" can mean "Have fish every year" or it can also mean "Be prosperous every year."
So have fish this year, and be prosperous!
Serves 2-3
Combine the rice wine with enough water for your steamer, and heat on high.
On the skin side(s) of the fish, use a sharp knife and cut 3-4 parallel, diagonal slits into the fish. This will ensure that it cooks evenly and doesn't warp.
Place the fish, skin side up on a plate. When the water comes to a boil, place the plate in the steamer. Cover and let steam for 10-15 minutes.
While the fish is cooking, cut the green onion into 2-3 inch sections, and then julienne (cut into thin strips). Cut the cilantro into 2 inch long pieces and set both aside.
When the fish is done, carefully remove it, and drain some of the liquid on the bottom of the plate. Set the fish aside.
On a medium high heat, warm the oyster sauce and soy sauce together in a pan or wok, mixing well. Then pour the mixture over the fish, and garnish with the green onions and cilantro.
Heat the oil on high for about 5 minutes, and then carefully pour over the fish. Be very careful not to splash the oil on yourself!
Serve with rice.
]]>Teachers: You're welcome to bring your students on a field trip to see the dragons, or even at other times for a store tour. If you would like to have a tour, please call us to schedule one in advance. Otherwise, feel free to come to any of the above celebrations.
Or if sweets aren't what you're after, there are plenty of other items at Talin. Choose from exotic teas, sake sets, or wines for special gifts that are sure to bring a smile to any grinch.
Of course, gift cards are always available if you can't make up your mind.
]]>The answers are the flavorful and delicious yuzu and sudachi.
]]> Chefs all over America are discovering the tiny Japanese citrus yuzu and sudachi. Although previously unfamiliar to most people outside of Japan, these fruits are making a big impact on the American culinary scene.Yuzu and sudachi are not eaten like oranges. Rather, great chefs know that the flavors of the juice and the zest pair extremely well with seafood, salads, desserts, and cocktails.
Yuzu has a taste somewhere between grapefruit and mandarin orange. The juice is excellent when used as a light dressing, as in ponzu, or to create a tangy sauce for pan-seared or grilled seafood. The zest can be used as a flavorful garnish on cold soba noodles, or for a different twist in martinis.
Sudachi is a similar fruit, used in much the same way as yuzu. However, it has more of a lemon taste and is slightly bitter. This provides for a variation on the more sweet flavor of yuzu. Sudachi zest is delightful as well, especially in drinks. We even carry a sudachi-flavored soju from Japan.
Both fruit are available throughout the fall and even in the winter. Although they're not the most inexpensive citrus around, they're sure to delight your senses for those special dishes.
Try this recipe for an easy yuzu salad dressing:
Serves 2
As with any vinaigrette, combine all the ingredients except the oil, and then drizzle the oil in, while whisking, to properly incorporate.
Here are other excellent links for yuzu recipes:
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Forget what you know about the other varieties. Fuyu persimmon are the best of them all!Traditionally, persimmons had to be ripe before you could eat them - the tannins in the fruit made them especially astringent (something like an extra green banana or a strong red wine, but 10 times worse). But when they ripened, they would have a jelly-like consistency, which didn't always equate to an appetizing experience.
However, fuyu persimmons have none of that astringent quality. This tomato-shaped fruit can be enjoyed both crunchy or soft. Just peel, slice and eat! You can even eat the thin rind if you like. To sweeten the deal, Talin Market's fuyu persimmons have no seeds! And, if you eat enough, persimmons might even cure baldness*.
Asian cultures highly prize this fruit, even so much as to dry persimmons to have months after the season is over! The Greeks call it "diospyros", or "the fruit of the gods." Take one taste and you'll find out why!
Eat them plain, or in fruit salads. Or you can even try this recipe for persimmon cookies!
Persimmons are a great source of fiber, and vitamins A, and C, as well as the B vitamins, including folic acid.
As with most good things, they won't last. If you hurry, you can get them at Talin Market for less than $1.00 a pound until about November. Since when has something so divine been so affordable?
* Persimmons do not cure baldness. However they taste so good you might not care that you're bald.
]]>We'll have lots of great savings and events for you to enjoy, with something different each day.
]]> Every day of the celebration will feature food samples and extra savings throughout the store, and you'll even be able to get a preview of our cooking classes with the cooking demonstrations.Here's a schedule of tastings and events. Mark your calendar and prepare to taste your way around the world! All events will be held on the main sales floor.
Wed 08/08:
4 - 6 PM Taste of Italy
Tortellini with Cheese, Risotto, and Italian Soda
Thur 08/09:
4 - 6 PM Sampling of India
Vegan Toordal, Tandoori Chicken, Mango Smoothies
Fri 08/10:
11 AM - 1 PM Korean BBQ and Pickles
4 - 6 PM Korean Chop Chae and Twice Cooked Pork
Sat 08/11
Customer Appreciation Weekend: Purchase $30 and receive a free gift.*
4 - 6 PM Cooking Demo Presented by Talin Cooking School
Your favorite Chinese foods: Chicken Lettuce Wrap, Chicken Lo Mein, and Vegetable Fried Rice
Sun 08/12
Customer Appreciation Weekend: Purchase $30 and receive a free gift.*
11 AM - 1 PM Sunday Brunch
Korean Pancakes, Chocolate Lava Cake, Tasty Yogurt Drinks
4 - 6 PM Asian Noodle Fest
Chinese Sichuan Cold Noodles and Vietnamese Noodle Salad
Mon 08/13
4 - 6 PM Tea Time
5 different types of teas from Chai to Chinese Herbal Cooling Tea
Tue 08/14
4 - 6 PM Exotic Asian Fruits
Wed 08/15
11 AM - 1 PM The Finale
Polenta Wrapped in Prosciutto, Asian Chicken with Sweet Chili Sauce, Japanese Curry with Chicken, Mexican Flan
*While supplies last. One gift per household per day. No returns nor exchanges allowed on free gift.
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What a great world we live in! Without having to travel, we can taste exotic fruits from thousands of miles over the ocean.
The lychee (pronounced "lee-chee") is a fruit originating in southern China, but is now found throughout the world in sub-tropical climates. Most people are familiar with them from Chinese restaurants, where the soggy fruit is served from a can, swimming in a heavy syrup.
]]> However, the real fruit is much better! The golf ball-sized, fruit is sweet, crispy, juicy, and oh-so-wonderful when served chilled. Just peel the red skin with your fingers and take a bite! Just be careful not to eat the pit. The texture and consistency of the flesh is similar to a crispy, peeled grape.Talin Market's best lychees are from Taiwan and China. Don't be fooled into buying the kind grown in Mexico that you'll find in other stores - those south of the border transplants are smaller, sour and have large pits. The ones from Taiwan are some of the best in the world, offering large fruit with sweet and succuelent flesh and a small pit.
Although you can enjoy them plain, try this great recipe for Lychee Martinis:
Lychee Martini
1 ea Lychee, peeled and pitted
3 oz Premium vodka
1 oz Lychee juice (either freshly crushed or use Foco or Maaza brand lychee juice)
1 oz Triple sec (optional)
1 cup IceCombine the vodka, lychee juice, triple sec, and ice in a shaker. Shake and strain into a martini glass. Garnish with the peeled lychee, and serve. This is what's known as Lychee Heaven!
The season has just started, and you'll be able to savor lychees for about 5-6 more weeks. Then
you'll have to wait until next year, unless you really want to eat the soggy kind that comes in a can...
Updated 6/6/07
The elongated kesar mango comes from the Gujjarat region of western India, and is great in juices, smoothies, or just for eating. When ripe, these mangoes turn a bright, golden color. The sweet taste of this heavenly fruit will have you longing for more when the season ends.
Our kesar mangoes are air-freighted from India, and supplies are extremely tight, while the demand is extremely high. Reserve yours today for $3.98 $3.58 each, or a box of 12 for $45 $39.95. Although they cost more than the Mexican ataulfo mangoes, mango connoiseurs know that this fruit is worth every penny.
We will take reservations on a first-come first-serve basis only. If you don't reserve, and wait for the shipment to arrive before buying, then you will most likely not be able to get any. This first shipment will consist of only 50 cases, and there is no guarantee that we'll be able to get more before the season ends. If you dream of mangoes each spring, then you won't be disappointed with this delectable treat!
To reserve yours today, please call us at (505) 268-0206 with your credit card information, or see a customer service representative inside the store.
Not in the mood to peel mangoes? Or perhaps they're out of season? Swad Kesar Mango Pulp is the answer. When you're making a dish that calls for mango flavor, use this, and you won't be disappointed.
This pulp is imported from India, and is great for making sauces, drinks, pastry fillings, or anything else you can imagine. When you use fresh mangoes, the taste can vary depending on which mangoes are in season, or on how ripe each mango is. But if you use Swad's Mango Pulp, you'll get a consistently delicious taste.
A 30 oz can is just $2.25, or get a case of 6 for just $11.99, and you'll be on your way mango bliss. Find out for yourself why Indians are so passionate about their mangoes. And with the fresh mango season quickly coming to a close, you'll still be able to enjoy the taste of summer year-round with this tasty recipe.
Summer-time Mango SmoothieServes 4
1 cup Swad Kesar Mango Pulp
1 cup Milk
2 cups Ice
1 tsp Vanilla
2 tbsp Honey
From four generations of bakers comes one of the finest assortments of cookies and pastries. Di Camillo Bakery started in Niagara Falls, NY in the early 1920s, and today, is one of the best Italian bakeries in this country. Made the old-fashioned way with high quality ingredients, these preservative-free treats are sure to delight everyone.Starting at just $4.95, you'll save $1.00 or more over Di Camillo's mail order prices. And you don't have to pay for shipping. Try some today -- they're the perfect accompaniment to a fine cup of tea or coffee.
If you're looking for a top-quality Extra Virgin Olive Oil, this is it! Frantoia EVOO is the result of four generations of Sicilians putting all of their love and passion into making an exquisite product. With a fruity aroma and rich, buttery taste, this unfiltered oil is great for dipping bread. Or you can enjoy it drizzled on seafood or cheese. Try some on lobster, clams, or mussels instead of butter for a taste you won't forget.
At just $12.95 for the collector's package, $13.95 for the 500 ml bottle, $24.95 for the 1L, you're sure to get a great deal on an excellent oil.
Try this great recipe and decide for yourself how wonderful Frantoia Extra Virgin Olive Oil is:
- 1 Ripe tomato
- 1 Mozerella cheese ball (about the size of the tomato)
- 10 Fresh basil leaves
- 2 tbsp Frantoia Extra Virgin Olive Oil
- 1 tbsp Aged Modeno Balsamic Vinegar
- 1 pinch Sea salt
- Freshly cracked black pepper
Slice the tomato and mozerella 1/4" thick and arrange them on a serving plate. Drizzle the oil and vinegar over the tomato and cheese. Chop the basil and generously garnish the plate. Sprinkle the salt and black pepper, and enjoy!
