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Menu Please: Kahuna’s Mongolian BBQ Livens Up Downtown Redding Dining

The term “Mongolian barbecue” was first used by Chinese actor Wu Jau-nan when he opened a restaurant in Taipei in 1951. In “Unmentionable Cuisine,” the late Calvin Schwabe described Mongolian barbecue as being Taiwanese and similar to certain cookery from… Continue Reading

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Menu Please: View 202 – All That Glitters is not Gold

Not everyone loved the old Hatch Cover Restaurant, but it held a warm place in Femme de Joie’s heart from many get-togethers with family and friends over the years. She loved the retro-70s vibe with the piped-in Pablo Cruise-y music,… Continue Reading

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Menu Please: Delicious Bargains at Tiny Thai Hut

Pity the poor cilantro hater. Genetically disposed to loathe the pungent herb ubiquitous to Latin and Asian cooking, they find themselves the object of disbelief, mockery, and repeated attempts to recruit them to the legions of cilantro lovers. There are… Continue Reading

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Menu Please: Fire and Pizza at Cinders

In his 1983 book “Third Helpings,” journalist Calvin Trillin investigated the infamous Fried Chicken Wars of Crawford County, Kansas. It seems that Chicken Annie had made a name for herself in the 1930s until 1943, when Chicken Mary opened up… Continue Reading

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Menu Please: El Delicioso Burrito: Don’t Fear Gas Station Cuisine

Jane and Michael Stern, those chroniclers of true American food, wrote in their 1986 travelogue-cum-cookbook “Real American Food” of the Southern phenomena of combining food and unrelated commerce: “Drive along a country road in the Mississippi Delta and you will… Continue Reading

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Menu Please: Carnegie’s – The Devil is in the Details

Andrew Carnegie was a Scot who emigrated to America and made an enormous fortune in steel. In 1889 he wrote an article titled¬†Wealth,¬†promoting his view that with great wealth came great responsibility. When he turned 65 in 1900, he began… Continue Reading