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August 24th, 2012

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All 全部, Snacks 小食, Sweets 甜品 08.24.2012 01.24.2014

Red Velvet Ebelskivers

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How to perfectly cook that soy sauce chicken you see hung behind the steamy windows of every Cantonese restaurants? Super silky and slick chicken meats with deeply savory and firm skins, simply done inside a low-temperature oven, served with steamed jasmine rice and scallion oil. Don't salivate. Get the recipe now #ontheblog. #feedfeed #lifeandthyme #f52grams #buzzfeast

I hope you guys didn't miss the post yesterday on the most succulent and supple soy sauce chicken you'll ever make. Cooked in a low-temperature oven (almost sous vide-like, without the water bath) that's both easy and effective. Check it out now! I'll be leaving for NY tomorrow. Contemplating whether I should prepare a post to be published next week or go shopping. Life is full of #hardchoices. #f52grams #lifeandthyme #feedfeed #buzzfeast

Testing on how to use low-temperature oven to make the most supple and juicy soy sauce chicken. #comingsoon

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Be a good boy. I'll see you in 11 days.

How to perfectly cook that soy sauce chicken you see hung behind the steamy windows of every Cantonese restaurants? Super silky and slick chicken meats with deeply savory and firm skins, simply done inside a low-temperature oven, served with steamed jasmine rice and scallion oil. Don't salivate. Get the recipe now #ontheblog. #feedfeed #lifeandthyme #f52grams #buzzfeast

Strained sauce and chili oil from "Sichuan angry boiling fish" makes a perfect bath for some wontons the next day, and the rest is going to make some noodles real happy. So good. Three meals in one. Get the recipe for boiling fish on the blog! #f52grams #feedfeed #lifeandthyme

Hi guys, I will be in New York for 10 days from Sep 24th! I can't believe it's been so long since my last return to this city that I feel so attached to. I don't know if there's an expiration date to call yourself a New Yorker from the day you left (8 years and counting for me), but I will always be a New Yorkist at heart. I hope I will be able to meet some of you "stranger friends" at the @saveurmag blog award events! I tried to take a photo of myself to show that I am not a psycho, but I think it might have #backfired. Anyhow, till then.

Believe it or not, I'm cooking beets for the first time ever. I consider it part of my #MidLifeCrisis

I hope you guys didn't miss the post yesterday on the most succulent and supple soy sauce chicken you'll ever make. Cooked in a low-temperature oven (almost sous vide-like, without the water bath) that's both easy and effective. Check it out now! I'll be leaving for NY tomorrow. Contemplating whether I should prepare a post to be published next week or go shopping. Life is full of #hardchoices. #f52grams #lifeandthyme #feedfeed #buzzfeast

Testing on how to use low-temperature oven to make the most supple and juicy soy sauce chicken. #comingsoon

This dish, is probably the Queen B in #Sichuan cuisine. B, as in boiling. In a word-by-word literal translation, the dish is called "water boiled fish", but it can't be further from truth. In fact, it is thinly sliced and marinated fish scolded under a pool of red hot boiling grease, tumbling with dried chilies and Sichuan peppercorns. Pungent, painful, numbing and addictive, it's a one-way highway, and I'm dragging you down with me. Recipe is #ontheblog now. #buzzfeast #feedfeed #lifeandthyme #f52grams

I could get used to this. Beets roasted with sweet garlics, thyme and sage with butter, then dressed with herbed yogurt. #cantbeetit #buzzfeast #feedfeed #f52grams #lifeandthyme

Recipe-tasting is a hard job. But someone's gotta do it. #firstworldproblems #f52grams #lifeandthyme #feedfeed #buzzfeast

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