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Only Steal Apples

Ice Queen Interviews Lucy Zhang



Ice Queen: How was your trip?




Lucy: It was great! It was our first time to Africa so it was a lot of new and interesting experiences. And certainly I discovered that I can handle much higher temperatures than I anticipated. It was over 108 degrees Fahrenheit there and a couple of our accommodations did not have air conditioning. So we slept in some pretty hot weather and I realized that I could fall asleep if I was tired enough!


Ice Queen: How was the humidity?


Lucy: Oh, it was really dry. For the most part, it's desert in Morocco. So the humidity was good. If it were humid, I think then I'd probably just be like, I can't handle it anymore.


Ice Queen: What other countries did you get to visit while you were there?


Lucy: Oh, it was just Morocco. We did like a whole tour of Morocco visiting the different cities there for about seven or so days.


Ice Queen: I saw all your food pictures. They looked really good!


Lucy: It was really good! A lot of the staples of Moroccan cuisine are couscous and Tajine, which is like this pyramid shaped clay pot, where they cook on the stovetop and those are super delicious. And then Marrakesh is one city we went to and they have a specialty dish called the Tanjia, which is another clay pot, but instead the whole thing gets put into an oven so there's heat applied from all directions and it's gonna slow cook for hours. So the meat in there becomes really, really tender.


Ice Queen: I think I might have seen you post that—was that lamb that you had with that?



Lucy: Yeah! That was.




Ice Queen: It looked really good. Even the olives, and I'm not an olive person!




Lucy: I'm not either, I hated olives before! But they served olives with every. single. meal. And it was like, Well it's in front of me. I'll eat some. And now I can eat olives. So there you go!


Ice Queen: That kind of brings me into your piece that you submitted. Speaking of things that I don't know if I would've tried before. Or well... I don't know. Maybe I would cause I like the broth in menudo. My husband loves it.


Lucy: I love menudo too.


Ice Queen: He buys the big cans of menudo—that's some of his favorite. Tell me about, "I can't tell if dad blames me for losing his grandchild."


Lucy: Yeah. It kind of starts with talking about making pig stomach and, for what it's worth, pig's stomach is much stinkier than tripe, which is in menudo. Just for some context, cause you might think that tripe is already pretty stinky, like you have to wash it pretty well to get rid of that kind of awful taste, but pig stomach is way more, the extent is way more.

So I wrote this after I went home for Thanksgiving. My dad was preparing it because I really like these kinds of cuts of meat cause I think they're chewy and really delightful to bite through. So he was making it and then he's like, I'll teach you how to make it now so that you can make it on your own. Like I'll never make it on my own. Cause I'm too lazy. But sure Dad . So he was going through the whole entire process.

So what you have to do is wash it with flour— or corn starch but corn starch is more expensive— to get rid of that the kind of weird taste and there's this whole process that he showed me, and, throughout the process, he was also cutting out the bad pieces of the pig stomach. He's done this a lot and he also has a biomedical background. So he's kind of familiar with organs, you know?

So as he was poking through it and cutting he's like, you know, this shouldn't be here there's something wrong with this pig stomach. Like Maybe this pig stomach had some kind of illness. And I'm like, Okay. I mean, can we still eat it? And he's like, We could probably still eat it. But that kind of oddness got me thinking and inspired the piece.


Ice Queen: I loved that part of the piece. Because it seems like such a different skill than you would see in like most shops, right? Even in butcher shops, most people don't get meat like that, you know? It's very sanitized in supermarkets. It's already packaged up, they've added fake blood to make it look more attractive and more appealing to meat eaters. So that knowledge of meat, right? That knowledge of the body— whether it be human or animal body— is lost on most people.

That was probably one of my favorite parts: the very detailed description of how you have to clean this. And you mentioned just now, when you're talking about cleaning it to get rid of like that taste, have you ever had that taste like: Oh, they didn't clean this right.


Lucy: I tried to cook it once by myself, before my dad showed me. And all I did was I blanched it in water. I didn't go through the whole process of using flour or anything. I just blanched it once. And then I tossed it into the pressure cooker. Yeah. That didn't work.


Ice Queen: So now you know, it's like, oh, that's why it didn't work. It seems like a very loving process. You have to really want that dish.



Lucy: It is. My dad was the one who did the cooking growing up, and he still does the cooking for just my mom and him, and he puts a lot of time to those kinds of long painstaking processes to marinate things or prepare different cuts of meat or dry meat too. He has a lot of patience, I think.


Ice Queen: I was gonna say that takes a lot of love and that also takes a lot of patience. I mean like I love food, but I love to eat it. That sort of all day, or that hours long preparation, it has to really pay off. You know, and very few things that I ever make do for me. I'm not a good enough cook for it to pay off.


Lucy: The only way it could pay off is someone else did it for you.




Ice Queen: Exactly. I'll give money to someone who does this for a living or just really loves it. I'll do that. Tell me about the recipe you chose and what made you wanna showcase that?


Lucy: Yeah. So congee is one of the simple things that I do cook because it is so easy but it is so comforting and warming. I feel like congee is very much overlooked especially in the Western world. People eat oatmeal and they're like, oh, oatmeal is great. Congee, in my opinion, is far better. You can pretty much turn it into anything: you can make it spicy, you can have meat, or century eggs put in there and when you use the right kind of rice, it creates like the most, viscous, warm, soupy texture that I love— even in the summer when it's really hot, and then I'm like sweating afterwards. I feel like it's one of those underrated foods that I wanted to draw some more attention to.


Ice Queen: I felt the same way growing up about oatmeal. Like who's eating oatmeal? Turns out a lot of people.



Lucy: A lot of people like been doing all sorts of things to oatmeal.




Ice Queen: My mom I guess never had oatmeal growing up. So when my brother was little she tried to make it but she didn't know how. She got the instant packets and she didn't know you had to add boiling water. It just said hot. And so she added tap hot water to it. And she was like, this doesn't look right. But she gave it to my brother and he ate it and loved it. It was about a year before she realized. Someone else made it and she was like, what is this? And they were like, ...it's oatmeal?


Lucy: That's so funny you mentioned that, I had like the exact same experience with my parents. They didn't know how to cook it either. So they put like room temperature milk into it, and then that's your breakfast, but when you put not hot liquid into it, it doesn't expand. Right? So it feels like you're eating nothing so I was always hungry afterwards.


Ice Queen: What is your favorite congee? Is it like your dad's or have you been in a restaurant that made it really good?



Lucy: Oh, I just prefer the congee I make honestly because it's all about like the water and rice ratio. So for congee you use— at least the type I like— short grain rice, not the long grain rice. Where the grains separate from each other. Like, you know, if you're eating Indian food or I think Mexican rice is also a medium or long grain rice. Like they just separate from each other. The short grain is the sticky rice, like kind of like sushi rice, so that if you use that and you have like perfect water ratio, I'm happy. So that recipe is my perfect water ratio.



Ice Queen: I have plans like to make it from your recipe. I have plans to make every Ice Queen dish, but especially that. That just seems like a very morning dish to me, you know, like the perfect breakfast.


Lucy: Especially when it's cold.




Ice Queen: What is your favorite family recipe?




Lucy: Family recipe. Huh... That is kind of hard to pinpoint... but oddly enough... so one recipe that I actually know and learned from my mom is not actually a Chinese recipe, but tiramisu.

So my mom, when she left China, she first went to Switzerland to study for her PhD. When she was there, she met people and they taught her how to make tiramisu. And ever since I had the version that she made I compare it to what you buy from stores. It's just like, what, what are the stores doing wrong? Like, why can't they get this right? In the stores, the cream is super thin and then you have the cake layer that's about the same. But the way my mom makes it, the cream is super thick and it dominates — the cream is the best part of it, I don't care about the cake! It's just dough. I really don't understand what other recipes people are following and why it's so hard to get right!


Ice Queen: That's so funny. That's my mom's favorite dessert. And, whereas your mom is really good at making it, her mom was really bad at making it because she didn't like coffee. And so she never soaked the cakes enough, it was like a whisper of coffee, you know? And so it was just always very dry and everyone else hated when she would make it. Everyone's just like, please, dear God, don't make that again. Like, don't bring that to the event, make something else, do something else. We've got dessert handled!

So do you know how to make your mom's tiramisu?


Lucy: I do! Whenever I go back home and then there's some kind of like event or— my family has a lot of family friends who will bring over vegetables that they've grown or, you know, random stuff like that, so we'll make them tiramisu. So whenever I'm home, I'll be the one making it because my mom, she has arthritis now, so I do it for her and I know the recipe by heart.


Ice Queen: Oh, that's nice! There are sometimes I'll make something enough that I generally know it, but I don't think I have any recipes by heart.


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