Can You Make Risotto with a Southeast-Asian-Twang?
Apparently yes. I was dealing with some stuff so I wasn’t so into it, but other people who tried it liked it… I suppose that’s encouraging, this being my first risotto. (It was a bit too salty,...
View ArticleThe Stuff I’ve Been Doing of Late
This is just a quick update for those wondering why I haven't posted anything in a while. There's snaps of food I've cooked, a rare recording of the current state of my sax playing as of right now (and...
View ArticleCulinary Madness…
I’m too busy for a proper post, but I thought I’d update on last time with more pictures of all the nice stuff we’ve been cooking up here in Saigon. The nice thing about having a fair amount of time,...
View ArticleEasy Recipes to Blow Your Mind, #1: Omija Bacon
A post in response to the request of a friend. Omija is an interesting berry: its Latin nomenclature is Schisandra chinensis, the latter portion of the name being a hint that it is native to...
View ArticleThings I’ve Recently Learned in the Kitchen
So, the last few days have been a whirlwind of cooking, and I’ve learned a few interesting things. Let’s see: 1. When you make pesto, grind the nuts first. Then add the leaves, then the cheese. Oil and...
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