As most of my readers know, I am something of a greedy gut. So here’s a semi-obscure food related obit that’s relevant to my interests: Yang Bing-yi.
He founded Din Tai Fung: they didn’t invent the soup dumpling, but they popularized it.
Mr. Yang and his wife, Lai Pen-mei, opened their first modest storefront in 1958, laying the foundation for what would become a franchise that their children and grandchildren have expanded to more than 170 locations across Taiwan, mainland China and 13 other countries, including the United States, Japan, Australia and the United Arab Emirates, with a menu that includes such specialties as wontons in red chili oil, shredded tofu and seaweed salad, and steamed truffle-and-pork dumplings.
A Hong Kong branch has been awarded a Michelin star five times.
…
The secret to the seemingly miraculous stuffing of soup in a dumpling is mixing a scoop of cold, gelatinized broth with the meat or vegetable filling. After the dumplings are placed into bamboo baskets and steamed, the broth melts, forming a rich, fatty soup within a pliant, paper-thin wheat skin. Biting into one delivers a piping hot explosion of flavors and textures.
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Mr. Hom, the chef and writer, said in an interview that Mr. Yang’s drive for precision — down to the diameter of the wrappers and the weight of each soup dumpling — set a standard that has stood the test of time and transcended borders.
“It’s consistently good, no matter where I’ve eaten, in Singapore, Bangkok, L.A., London,” he said. He added that he had made a practice of eating the dumplings slowly, leaving some in the bamboo basket where they are served to observe whether the soupy filling would hold up within the thin skin. They always did.
D.M. Thomas, author. I never read it, but I remember back in the day The White Hotel was a huge deal.
FotB RoadRich sent over an obit for local figure Murray Callahan. He used to own Callahan’s General Store, which is kind of a famous local spot. It seems tourist oriented to me these days, but I think back in the day before Austin sprawled out that way, it was more of a feed and seed kind of place: a very early version of Tractor Supply Company, if you will. (I went out there once with my folks some years back, which is what I base my impressions on: while Austin has expanded in that direction, it’s still kind of off the beaten path for me.)