The study found that sugar consumed in liquid form — particularly from soda and juice — was linked to an increased risk of developing type 2 diabetes..
He eventually landed a gig at.in Houston and might have continued on this path—this Gulf Coast Vietnamese kid becoming a modern master of sushi—had someone not sent the whole thing sideways: Tien met José Andrés.In the four years he spent at Oyamel, Andrés' Mexican kitchen in D.C., Tien was captivated by the ways the Asian and Latin-American pantries overlap.
It was a realization that planted the seed for Himitsu, Tien's first solo effort as a chef, a Petworth jewel where he connects all the dots of his life experiences.The menu leans Japanese, with shades of Tien's Vietnamese heritage and Latin-American experience.Nasu dengaku, a classic Japanese dish of miso-glazed eggplant, reaches toward Mexico with chile-lime vinaigrette and candied pumpkin seeds.
A strip steak with a dozen fried quail eggs nods to bò né, a Vietnamese breakfast staple he discovered while working in Houston.His years in the American South show up, too, in the flaky biscuits standing in for pancakes in his Peking duck.
Tien has devised a highly personal, individualized style of cooking that's as hard to categorize as it is to forget.
But then again, why would you want to?.Was it the soil?
He's a soli guru, so it must be the soil.Melka said he finds that the best vineyards possess a wealth of minerals and deep roots.
"If the root system is very shallow, the wines tend to be much more simplistic," he said..But what about the barrels he ages his wine in?