Customs and Cooking

Let's start off from a bit of a different perspective. Shall we? Importing a kit or a set "that is put up for retail sale" brings some challenges with respect to accurately classifying the goods with the most precise HS code for Customs clearance purposes. One of the main rules of classification is based on what is known as the " essential character ". What gives that kit or set its main characteristic? Further, how do we define what the main characteristic of a set is? Could it be based on the value of each item and the most expensive item gives the " essential character of a set"? Possibly... What about if we would define the " essential character " by determining what component will be used most or what component within the set will make the consumer buy the set? For example... If a hair clipper, comb, brush, scissors and mirror are all combined in an all-in-one set, how would this be classified upon importation? Here is another issue to ...

           Syrniki (pronounced "Seer-Nee-Kee") are Russian sweet cheese patties that can be served with sour cream or eaten plain. Syrniki were one of my favorites when I was growing up. If mom told us we were having Syrniki for dinner, it was cause for celebration! The question was were they baked or fried? You see, the ingredients were the same for both. However, the last step of the preparation process took something really good and made it great!  Homemade Syrniki (cheese patties)... - 500 grams of farmer's/dry cottage cheese - 4 large or 5 medium eggs - About half a cup of Sugar (depending on your taste, you can add more or less) - As you mix the above ingredients, add flour, a tablespoon at a time, until the mixture does not stick to your hands when making the patties. If baking... Shape patties about 2 inches (5 cm) in diameter and place on parchment paper. Bake at 350 degrees Fahrenheit for about 30 to 45 minutes. Patties should be a light...

If a picture is worth a thousand words, then a story makes the picture clear! A young professional was just starting out and happened to have a very successful week. To celebrate, the professional wanted to make a cake.  The professional asked their partner if they could bake a celebratory cake together! "So what type of cake shall we bake?" "Great question! How about a strawberry shortcake!" "That would be difficult as we do not have white flour. Just whole wheat." "Well, it can't be that different, let the whole wheat flour assist in the baking process." "Oh my, just noticed, we have no oil, eggs, or cream and the icing is all used up! Shall we wait until our next grocery order to assist us in making the cake with the correct ingredients?" "No problem. We can mix the flour with water and add some sugar. The end result should be great with no ramifications!" "How about the strawberries? Don't we need those to a...

  Every dish, in the above picture, represents a different region... - Chinese  Honey Chili Chicken - Russian Potato Salad - Tunisian Almond/Pistaccio Pastillas  But who dictates what defines the origin of the finished dish? I am sure there will be many who read this BLOG and disagree that Potato Salad originated in Russia or that Honey Chili Chicken had its beginnings in China! (Some might argue that Honey Chili Chicken comes from CHILE!!!) Further, if you look at the ingredients of each dish, the various components used to make this tasty feast could come from all corners of the world... - Almonds: Grown and packaged in Spain - Carrots: Product of Russia - Chicken: Packaged in Canada - Mayonnaise: Made in USA - Pickles: Marinated and bottled in Israel - Potatoes: Product of Canada - Rice: Grown in Vietnam What defines where a dish originates from? Similarly, how do importers properly define the origin of a product when declaring the goods to Customs? As well, more imp...

 A chef usually has a special ingredient that they use to bring a "wow" factor to their dish.  An all time favorite of mine is a Chaud-Lent (in French meaning "hot-slow"). This dish is a stew that is prepared and slowly cooks throughout the day for a delightful dinner or overnight to have a hearty lunch. One of the magical aspects of this dish is that there are several different variants depending on taste and custom. Some like to incorporate potatoes. Others use beans and barley. A third group might use rice. Then, the choice of protein to use is endless. Stewing beef, ground beef, minute steaks, a whole half pound piece of smoked meat. Some even choose to use boneless chicken. I like to prepare mine as follows: - lightly coat a thin film of vegetable oil all over the inside of the crock-pot (I dab a paper towel in the oil and wipe the crock-pot throughout.) - two to three small onions diced and layered at the bottom of the crock-pot - add about half a cup of barle...

What's the first thing that comes to mind when you hear the words CUSTOMS and COOKING? Probably that there are some amazing recipes for various cultures, religions, and ethnicities. Close... My name is Michael Zobin and I have made my career surround the world of Customs Consulting and Compliance. But I have also established cooking as one of my current hobbies. So, I thought, why not intertwine the two. In this first BLOG post, I would like to ensure that any and all readers are aware of the following: All "CUSTOMS and COOKING" BLOG posts, opinions and items outlined are my own and do not necessarily represent those of my employer. Further, please feel free to share and quote from this BLOG but it would be appreciated if proper referencing is initiated. The world of Customs is like an intricate recipe. Too much salt and spice can bring a distinct variant to the taste and flavor of the dish being prepared. Similarly there are a vast amount of rules and regulations to foll...