I love me a good home cooked dinner as the next person, and I’m always glad when it’s my turn behind the stove. Do you ever find, the older you get, the more family dinners you look forward to? This is a not-at-all-updated version of my late night soup. The soup base is still made … Continue reading »
A recipe slam is what I called this inspired post since it was really a hodgepodge of ingredients. Thinking of ways to use the harissa that my partner had been gifted, it was definitely one of the ingredients that I thought to have in this mix. However, in hindsight, the real star of the show … Continue reading »
When I made this I wasn’t sure it was going to be something wonderful, but when I started to chew on a forkful of the pork chop and mustard caper sauce it was like my mouth sprang loose and transformed into my entire body. Or something not so gross and really just that, it was … Continue reading »
If I have never been more proud to take a shortcut in cooking, then this moment is it. These garlic and herb sausages were like bacon in any dish – an instant perk-upper, an instant hit of the most addictive drug, the fastest get-me-to-high I know in food that involves sausages. They were random store-bought … Continue reading »
The Asian kitchen is a heritage. From grandmother to mother to 21st century noob, there’s something for every kid. Every Asian kid, by default, should know how to cook something. It’s in our blood. Technically. Instant noodles count. My grandmother was a fabulous cook. When Anthony Bourdain quipped in his book, Kitchen Confidential, that he’d … Continue reading »
Today I thought I was da bomb, because … …I made up the word scrump-deli-tious. Which is scrumptious and delicious, with a bit o’ Knock-Your-Socks-Off. …. Just before work, I made plans with my partner over email to watch a movie. Him: Let’s watch The Infidel at 8pm. I’d fancy a beer, too, by the … Continue reading »
I have just discovered the joy of making breadcrumbs, and I feel like a downright douche. Cause I have been using panko for just about everything, and because they sell a three-dollar packet at the store just like that. I’ve always known panko’s deep dark secret, I’ve just never really wanted to acknowledge its existence. … Continue reading »
My first awakening to the taste of sesame paste occurred not in any high-end, fancy porcelain, chandelier-swinging Chinese restaurant. Rather, it was in a dingy food court in a building on the edge of Chinatown, in the leaste expected of places where I stopped to have dinner with my parents after booking a holiday trip. … Continue reading »
I do believe they’re wrong when they say: You are what you eat. Well, perhaps not wrong. Perhaps a little less… defined. You are what you eat. And you are what you cook. This lovely pot of pork is smothered with an onion and blue cheese sauce. Do you know how much I love blue … Continue reading »
Welcome. You are here today to partake in Cream Spaghetti’s request for your attention. She’s a cool cat, she doesn’t like to be bland, and she doesn’t like to repeat herself. She would like, above all things, to share the wonderful experience of life with some friends. Namely, Bacon, Onion and Garlic. I know, I … Continue reading »
