May 14, 2012
In
All recipes, Got Nothing But Time, Noodle/Pasta/Rice, Poultry
You.. Dirty Dirty Pasta
As much as I would like to apply total professionalism to this little webspace of mine, a chain of unfortunate events have delayed this particular story, which I'm very excited about, for days. But now the demon-like jet lag is slowly but surely departing my body, and my dear boy is on his way to hopefully complete recovery, let me get back to the happier things in life. Like my satellite that comes with complete HD Food Network Channel. I wish I could take total credit for this dish, but it came from a little segment featuring a little Italian restaurant in the Lower East Side. I mean of course, why didn't I think of this?! It's the reincarnation of the Cajun dirty rice, reborn as an Italian in pasta form! Of course! It totally makes sense! Their sauce is a combination of liver puree and duck stock that delivers the brownish "dirt-look". But why not make it even richer with this incredibly comforting and aromatic duck ragu that I make ALL the time.Then came the effort the correct it. And then, TOTAL insomnia. As I tried pushing through
May 14, 2012
In
中文繁體
You.. Dirty Dirty Pasta 脏鸭子面
(ENGLISH) 巴黎的時差已經轉換成全面性大失眠。 就算白天打死不睡，還是一整個晚上在數羊。起來覺得比前一天更累。兩個禮拜沒好睡也就算了。最晴天霹靂的竟然是我的心肝狗兒子，11歲餃子，毫無預期地動了一個真的不怎麼小的手術。如果我還沒自我介紹，讓我告訴你，這是我的“世界可以發生的最悲慘的事情” 名單上前三名。總之呢，這整個禮拜就是爛透了。 雖然說活到現在本人算是沒“專業” 過，但我也很希望拿出專業的精神來對待這個網站。所以我的藉口是，這一連串的不幸讓這篇東西延遲了好幾天才上架。不是我的錯
May 14, 2012
In
中文简体
You.. Dirty Dirty Pasta 脏鸭子面
(ENGLISH) 巴黎的时差已经转换成全面性大失眠。 就算白天打死不睡，还是一整个晚上在数羊。起来觉得比前一天更累。两个礼拜没好睡也就算了。最晴天霹雳的竟然是我的心肝狗儿子，11岁饺子，毫无预期地动了一个真的不怎么小的手术。 如果我还没自我介绍，让我告诉你，这是我的 “世界可以发生的最悲惨的事情” 名单上前三名。总之呢，这整个礼拜就是烂透了。 虽然说活到现在本人算是没 “专业” 过，但我也很希望拿出专业的精神来对待这个网站。所以我的借口是，这一连串的不幸让这篇东西延迟了好几天才上架。不是我的错
May 12, 2012
In
All recipes, Meat, Snacks
A Bite of Le Marais
It's impossible to shake, like it's wired into my every nerves, and rejecting whatever highly-caffeinated substance I have been shooting up my veins. It has made it its personal quest to destroy my complexion, and put my blog, my kitchen and my dear dear camera on life-threatening danger. Just know that I'm writing this while floating in a distorted, murky, brain-scrambling derangement. Thoughts are bouncing off the surface of my consciousness like dimming fireflies, twirling and giggling, so close but out of my grasp. "Wait, don't go. Why so shy?
May 5, 2012
In
All recipes, Travel
Paris, Where Have You Been All My Life?
Just the fact that they didn't compromise the integrity of the city for real estate, makes me kind of believe in (sorry
April 18, 2012
In
All recipes, Vegatables
Confit on Fire
*UPDATES IN INGREDIENTS. But the world wants this. A Chili Pepper Confit. This is not a chili paste, or a chili oil, or a hot sauce. Difference? All of the above are wingmen who deliver heat to the main attractions and are otherwise just condiments on their own. They are the Keanu Reeves. This is Al Pacino. Pepper confit is fresh peppers slowly stewed in fat until they lose all their moisture and concentrate down to a pungent, fragrant, fiery explosion on the senses. It may not look much, I know, but neighbors would know that this is stewing on my stove and attempt to eat a bowl of rice with it. OK, I hear. For those who can't handle much heat ( sneeze
April 15, 2012
In
All recipes, Bakery/Pastry
Rise baby Rise!
Cuz I don't brown up nice in the oven. NO! I meant I can't bake! I'm paralyzed in the field of baking because I'm innately handicapped in following instructions. But I, too am a mere mortal who's powerless against the calling of fresh-out-of-the-oven pastries. And I have a thing for biscuits. For one, it is one of the few pastries that doesn't need egg (ok, I LOVE eggs but can't have them. That's a Ginormica sob story for another time). And plus, they're just endlessly versatile. They are the personal escorts, the Emporors Club of the pastry world. They will play any role you want them to play for the day, breakfast, lunch, dinner or dessert! Fantastic! If one could just be a gentleman, invest in a little courtship beforehand to get to know the biscuits well, to help her reach you-know-what. What? It's the RISE, baby!!! Make the biscuit happy, and she will return the favor. And all that biscuit ever wanted, is to rise. Since the birth of biscuits, how many of us amateur bakers' tears were shed over the walking-dead who didn't