I’ll cut the crap and get down to brass tacks. You’ll either love ramps or hate them.
Before you can start pounding a curry paste, you have to prep your ingredients. As you’ll see in the video, Thai green curry paste has quite a few moving parts.
Cut straight from a whole pig marinated in mojo criollo, crispy, sticky skin still attached…
Vegetables? With no meat? You must be at the wrong blog… Truth be told, I do eat the occasional vegetable. A recent trip through the Buford Highway Farmers market landed me with a beautiful bunch of greens labeled simply as “quelites“. Much like the Southern usage of “greens”, which could refer to collards, kale, mustard, […]
Pantries are meant to be cleaned out occasionally. Old, stale ingredients have to go, some items need to be used before they expire and some staple items just need to be replaced. I thought some of you might be interested in a few of the ingredients I keep in my pantry (this doesn’t include things […]
Recently I posted a photo on Twitter of a gadget that I figured a lot of people had never seen. Typical of me, I didn’t bother explaining what it was. Pretty soon, enough chatter had developed around the photo that I thought it would be a good idea to demonstrate it. A sequence of tweets […]
If you’re serious about ethnic cooking, there comes a point where a mortar & pestle will become a critical part of your kitchen arsenal. The more you cook certain styles of food (Thai, Peranakan/Nyonya, Mexican, etc.), the more you will find that modern shortcuts – coffee grinders for spices, food processors for grinding pastes – […]
My kitchen kind of looks like this right now – only not really…. I’m moving into a new house soon and I find myself dreading one thing more than any other – packing my kitchen. Every time I move find myself putting it off until the last minute. I keep convincing myself that if I […]
I’ve rambled on about my love for Vietnamese food for years now (more than 3 years on this blog). I’m drawn to the contrast in the way meats are treated – either raw meat, sliced thin and quickly cooked in flavorful broth or marinated with intense ingredients (dark soy, fish sauce – nước mắm, lemongrass, […]
Kofta (kefta, kufta, kifta, keftes – whatever you choose to call it) is one of those foods that is so pervasive throughout the Middle East and parts of Asia, that I don’t think there is anyway to truly give it a home. It’s much like meatloaf, in that there is no one “right” way to […]