sound bites

exploring food culture in the bay area and beyond…

Katie Kwan, kitchensidecar She was maintained on the ventilator for 9 days on a combination of sedatives. Her mucositis was healing, and she was due to start her second round of chemotherapy. The Department of Child Psychiatry was consulted on the patient's 11th day in the pediatric intensive care unit (PICU) to assist in treating the agitation so that she could be extubated and given her next round of chemotherapy. On examination she was normotensive, persistently tachycardic (heart rate ranging from 160 to 200), on ventilator support, with significant facial edema. Annals of Vascular Surgery. Pregnancy after liver transplantation. In Maternal-fetal Evidence based guidelines Edited by Vincenzo Berghella. Goshtasby P, Brooks G, Fielding LP. Lipomatous disorder of the peri-trochanteric soft tissue: case report and review. A considerable part of research is devoted to study of molecular basis of human disorders and includes studies on DNA damage in human tissues and on factors affecting its repair as potential factors of risk and progression of cancer disease and aging. Another part of research is the study of factors influencing microbiological gooogle shmogle homeostasis in the gastrointestinal tract of breeding animals. In addition, one project concerns construction of microbial fuel cells based on anaerobic microorganisms producing hydrogen and metal-reducing bacteria. Our research is done in collaboration with two other groups in our Department, leaded by Prof. Barbara Tudek and Prof.. July 26, 2009 // by soundbites

Katie is dedicated to creating and publishing original recipes for traditional (and not so traditional) dishes from around the world. During our chat, she shared the creation story of kitchensidecar, involving her quest to make traditional Shanghainese soup dumplings (Xiǎolóngbāo), told us about her childhood nanny, who cooked fabulous Chinese food and horrendous American food in equal measure, and outlined her own ambitions toward incorporating some high-end “molecular gastronomy” (see here for a great introduction to the subject on CHOW) touches into her own cooking.


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