. sous vide . fermentation . dry curing .
Here we go… walking into unknown territory again… maybe not for you but certainly for me. My Vietnamese kitchen knowledge is literally zero or so it was until a few hours ago. I love Vietnamese food and eat it frequently but I have never actually cooked a single Vietnamese dish at home, well, until tonight. […]
Alright, it’s almost midnight on Dec 31. Time to wrap it up for the year 2019. I figured I’d cook something completely different from what I usually cook during the holidays. Don’t ask me how I ended up with this choice (drunken internet browsing for sure) but I’m extremely happy I did and to be […]
Alright, guys, its time for some more sous vide action even if it’s absolutely unnecessary or at least optional but I have never made duck confit any other way so there. And yes… today’s story begins with the famous French classic and ends with the famous Chinese classic. Why? why not. I don’t think I’ve […]
A sharp knife. When I travel for long periods of time I travel with my knives. Not my favorite knives. Those I leave at home (in case my bags get lost) but I do have a knife bag that comes with me. I also bring one of my immersion circulators and I few other things. […]
We have a strange heat wave impacting SoCal these last few days. It kinda comes and goes and I cannot wait till it’s finally over so I can officially welcome my favorite cooking season of the year and while I wait, here’s another asian inspired recipe that I wanted to document here and share with […]
Hey guys, here’s my humble version of takana fried rice. I’ve had this dish a number of times at Musha: A little Japanese restaurant not far from where I live in the Santa Monica area, LA. They serve traditional homemade style food, warm and cold dishes. The ambience is awesome and I really love that […]
Sometimes, you just throw whatever you find in the fridge in a pot and magical s%@# happens. THAT… happened to me last night. I didn’t bother checking seasoning or temperatures, pretty careless about the whole thing actually. I was just not in the OCD mood and literally threw this meal together last second almost angrily, well kinda, […]
Making ramen stock from scratch is a labor intensive process. A traditional pork stock for ramen can take up to 12 hours. I don’t have 12 hours during the day to watch after a stock pot (I have a day job), but nobody said I needed 12 continuous hours. In the course of 2 evenings […]
Geoduck. I wish it looked more like a duck, seriously. The process of cleaning and prepping this giant clam is probably what an alien dissection must be like. Its appearance resembles, well… I don’t need to get all explicit here, the photos tell the story pretty well… But let’s talk about the positive aspects of this ugly […]
It’s been a few months since my last post. It has been a very hot summer here in Vancouver and perhaps that had to do with my not keeping up with cooking or mainly the blogging aspect of that. The cooking hasn’t stopped and neither has taking photos or learning new things in the kitchen though, but finding […]