September 30, 2015 In All recipes, Meat, mobile slider, Techniques, updated recipe

HOW TO EASILY SOUS-VIDE IN OVEN, WITH OR WITHOUT WATER

FOR THE PAST 35 YEARS OF SOLEMN HATRED FOR WHITE MEAT, OF CLAWING CHICKEN SAWDUSTS OUT OF MY THROAT, IT MEANS TO TELL ME THAT ALL ALONG, I COULD'VE BEEN EATING THIS SUCCULENCE?!! IS THIS A JOKE?!! [ezcol_1half] Let's face it, most of us never took the idea of "sous vide" seriously as a realistic potential in our home-kitchen, now did we? But now there are so many sous vide devices on the market today that it's hard to ignore the growing popularity of it. This French-sounding

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September 21, 2015 In All recipes, Vegatables

AMAZING BROCCOLI STEAKS W/ RED CHILI SAMBAL ROMESCO

[ezcol_1half] I CAN'T DECIDE WHETHER I WANT THIS, OR A BEEF BURGER FOR DINNER. WHAT'S HAPPENING TO ME?! [/ezcol_1half] [ezcol_1half_end] I think as far as being an honest and balanced recipe-curator goes, since the day I publicly checked a carrot gingerbread cake w/ cardamon frosting and fried gingers and mashed potato butter-aioli into the category of "vegetables" without changing a shade, my failure in this aspect has been pretty self-explanatory.  It's not that I deliberately faked the book, because after all, technically, there were credible amounts of vegetables in all those recipes.  Two whole carrots in that cake, no kidding!  But it doesn't help covering the obvious that truth is, I don't

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September 16, 2015 In All recipes, Noodle/Pasta/Rice, Techniques

HOW TO WRAP ONIGIRI LIKE JAPANESE CONVENIENCE STORE

https://www.youtube.com/watch?v=A_P7UZZa1AE [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] change the video setting to HD for better details Hi, here's a random video on how to wrap onigiri, aka rice balls, like those Japanese convenience stores.  The easy-to-pull-away wrapper separates the rice and the seaweed, keeping the seaweed crispy until serving.  This technique will make beautifully wrapped onigiri, perfect for your next picnic, work lunch, or as a gift!  A few notes on how to do it right: Use freshly cooked rice, never day-old, but wait until it's completely cooled (so the steam doesn't make the seaweed soggy). Use triangle-moulds to make the onigiri. Cut the seaweed and allow enough width to cover the sides of the onigiri. Cut a piece of parchment that is at least 2X the width of the seaweed. The parchment in the video didn't actually cover the entire inner surface of the seaweed because it wasn't wide enough.  Don't make the same mistake. Label the onigiri and they're going to be your newest edible gift. NOW THAT'S A WRAP. [/ezcol_3fifth] [ezcol_1fifth_end]  [/ezcol_1fifth_end]

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September 14, 2015 In All recipes, Bakery/Pastry, Dairy, Sweets, updated recipe

HONEY WHIPPED RICOTTA-STUFFED SCONES

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] THE THICKENED AND EMBRACIVE RICOTTA-MASCARPONE MOISTENS THE CRUMBS LIKE A SCONE CARRYING ITS OWN CLOTTED-CREAM [/ezcol_3fifth] [ezcol_1fifth_end]  [/ezcol_1fifth_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] Sometimes, we wait for the perfect recipe-publishing moment to present itself.  Iced dairies to fend off the heat in August

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September 10, 2015 In All recipes, Poultry

NASHED-UP HOT CHICKEN CUTLET SANDWICH

HOT DICKS SO BIG [ezcol_1half] [/ezcol_1half] [ezcol_1half_end] Today is the 4th day, the longest duration since 2002, the year I moved to New York, that I've ever gone without ingesting a drop of coffee.  Not a drop. Because on September 6th 2015, an otherwise wonderfully uneventful morning, my coffee-stash abruptly ran out on me without a warning as if it was premeditated, leaving me in a cold-turkey caffeine withdrawal that I'm frankly too sleepy to wrestle.  Right of course, I don't live in a no-man's land.  There's a convenience store downstair just 3 minutes of walking from where my ass sits, ready to supply me lacking but coffee-like substances that will ease the cold sweats and wobbling mind.  But more to my own surprise than anything else, I didn't go.  In the passing 96 hours of brain-paralysis, waiting for my online coffee shipment which hasn't came yet, I just stayed inside my bunker chewing and spitting out green tea-leaves, mainly trying to open my eyes without much success.  Shit, I can't even open them now.  Did you know you can type with your eyes closed?  Uh Whast was thsr? This episode told me something about myself.  You know I would never sell my sloth short of its worth, God bless its noble

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September 1, 2015 In All recipes, Bakery/Pastry, Meat

DOGGY MEATLOAF BIRTHDAY “CAKE” FOR BIG 15TH

[amd-zlrecipe-recipe:85] [ezcol_1half] HIS FICTIONAL TWIN, THE GRINCH, WHO IS THE SOLE CLINICAL CASE TO HAVE BENEFITED FROM THIS MEDICAL ILLNESS [/ezcol_1half] [ezcol_1half_end] This past week, August 26th to be exact, my dog-son Dumpling turned 15 years old, almost 100 years old in human-years. For small breeds such as the Maltese that he is, this may not be the most ground-shaking news, probably not even rare, but for my Dumpling, it is nothing less than a medical miracle. About a year and a half ago, shortly after the departure of our Frenchie Bado (here's a short bio on the family, so far), Dumpling was rushed to the hospital after fainting in my arms with a screeching cry, where we were told that he was developing a severe case of congestive heart failure. It was ironic

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