Episode 368: Ubike Tours: Taiwan
Release Date: March 15, 2021
Running Time: 97 min.
Let’s take a bike trip around northern Taiwan. So much to see!
The night markets in Taichung, the great Buddha statue in Changhua, the Hakka Round House in Maioli, the Science Park in Hsinchu, Da Xie Old Street in Taoyuan, Cape Santiago in New Taipei City and Liberty Square in Taipei City just to name a few….
Play scenery cards to visit as many sites as you can over the course of nine stops. The traveler who plans the best and pedals great distances will score well and create a memorable trip.
Ubike Tours: Taiwan draws inspiration from two beloved modern classics: Six Nimmt and the 10 Days In series. It combines familiar mechanisms with a clever press-your-luck element to create a lovely balance of strategy and chance.
Grab a bike, explore each option and be ready to pounce when opportunity presents itself. There’s a fun world waiting for you in Ubike Tours: Taiwan behind the flip of every card.
Tune in explore the game and discover why it is Major Fun!
Complete Show Notes continue after the break.
Designer: Chih-Fan Chen
Publisher: Big Fun Games
2-4 players 30-45 min. ages 8+ MSRP $30
Time to teach/learn: 3-5 minutes
Dougs Recipe - Lemon Chicken and Potatoes
3 lbs. Chicken thighs and drumsticks
1-½ lbs. Small potatoes like Yukon gold
⅓ cup oil
¼ cup lemon juice(from actual lemons)
1 tablespoon dijon mustard
Red pepper flakes
Whisk together the spices with the liquid ingredients to make a marinade for the chicken. Let chicken marinade for 2 hours.
Cut the potatoes into small pieces, about ½” each. Toss them with olive oil, salt and pepper. More garlic!
Arrange chicken in a baking dish (pyrex) and surround the pieces with potatoes. Squeeze in the lemon halves to bake with the chicken and potatoes. Because you want lemon flavor. Splash in about ¼ cup of water.
Bake in a 425 degree oven for about an hour. Chicken should be done and potatoes golden brown.
(Could scatter some green beans in with about 20 minutes to go.)
Doug's Game - The Oracle of Delphi
Stephen's Recipe - Mae Conway's Chicken & Noodles
1 chicken, whole 3 quarts water
4 cloves garlic
1 onion, quartered 2 tbsp oil
1 tbsp sage
1 tbsp thyme
1 bay leaf
1 tbsp salt
1 tbsp pepper
1 tsp dry mustard
1 tsp celery salt
2-4 tbsp corn starch 2 Eggs, beaten
2 Cups Flour
1 tbsp milk
1 tsp salt, 1/2 tsp cider vinegar
In a large stock pot, add water, chicken, garlic, onions, and spices. Bring to boil and then lower heat to simmer. Continue to simmer until chicken starts to fall off the bones (an hour to several hours).
While chicken cooks, combine eggs, milk, vinegar and salt in a bowl. Stir in enough of the flour to make a stiff dough. Cover. Let rest for 10 minutes. On a floured surface, roll dough into a rectangle. Cover again and let sit for 20 minutes. Roll up rectangle and cut into 1⁄4” slices. Unroll each slice and cut into noodles of desired length. Spread noodles out on counter or racks and let dry for at least 2 hours. Can be stored in an air-tight container until ready for use.
Strain broth and remove meat from the chicken. Add half the broth back into the pot on medium heat (keep the other half of the broth for leftovers or freeze to make soup).
Add noodles to broth and cook uncovered for 10-12 minutes or until tender. Mix corn starch in small bowl with water to create a slurry. Pour a small amount of the slurry into the broth and let the broth come to a boil. Repeat with slurry until broth comes to desired thickness. Add chicken back to broth and serve over biscuits or bread.
Music credits include: