Category Archives: food & cooking

New Tools

Posted on January 12, 2009 by David

Di gave me a set of tools for Xmas. It wasn’t a collection of sockety things for repairing aperture flywheel gromises (with rotary gaskets), but something better – a matched set of kitchen knives. Knife sets, like sets of pots … Continue reading →

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Char Siu Pork

Posted on January 11, 2009 by David

I love char siu, Cantonese barbecued pork. Unfortunately, it’s not often prepared well, usually presented as sticky-sweet neon pink “boneless spare ribs.” So when I saw this recipe for making char siu at home, I had to give it a … Continue reading →

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Potato Paradise

Posted on January 8, 2009 by David

Miles interrupted my dinner prep one night, saying “Dad, I think you need to make this soon.” He handed me a sheet of paper written on both sides: The recipe is for Patato [sic] Paradise: Things you need: potatoes potato … Continue reading →

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Best. Pasta Name. Ever.

Posted on January 7, 2009 by David

I was watching the most recent Iron Chef America, in which Bobby Flay competed against Sabrina Tinsley in Battle Fresh Beans (yawn). Tinsley’s an Italian chef, so I expected her to make pasta. About halfway through the show she rolled … Continue reading →

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Lobster Bisque

Posted on January 7, 2009 by David

After gorging ourselves on cheap lobster on New Year’s Eve, I dealt with the leftovers. I removed the meat from the knuckles (the sections between the claws and body), then set the shells and cleaned bodies in water to simmer … Continue reading →

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Like Alton Brown on Steroids

Posted on January 2, 2009 by David

I realize I lied in the purple applesauce post about watching only two cooking shows. I also watch Gordon Ramsay’s The F Word and Heston Blumenthal’s In Search of Perfection. Both of those, however, are downloaded from the BBC, so … Continue reading →

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Purple applesauce

Posted on December 31, 2008 by David

It’s not a secret password, it’s an accidental discovery I made a few days ago. I was cooking Roasted Pork Loin with Chunky Applesauce,  Celery Root & Potato Puree, and Warm Savoy Cabbage Slaw – all recipes from Anne Burrell … Continue reading →

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