Posts under ‘Food & cooking’

Crispy Pig Ear!

We had a great dinner at one of Austin’s new restaurants, Juniper. Both the chef/owner and the executive chef used to work at Uchi/Uchiko, Tyson Cole’s amazing “modern Japanese” Austin sushi places. Being adventurous eaters, we tried the “Shaped Pasta With Crispy Pig Ear”: It’s orecchiette pasta in a light cream sauce, with strips of […]

Grapefruit with sea salt and black pepper

I had some grapefruit with Kosher salt and coarsely ground black pepper. The black pepper is an idea from chef Tyson Cole of Uchi/Uchiko. Putting salt on tart or sour fruits is an Asian thing. Salt turns the sour or tart taste into a taste resembling sweet, but much more pleasant, in my opinion. For […]

Salmon en papillote with tangerinequat

I did another version of fish en papillote, this time with salmon, and tangerinequat instead of my usual Meyer lemon. I like this version better, as the tangerinequat is a little sweeter and the rind and flavor is more orange-y. I used my usual method: caramelized one thinly sliced shallots, add marinated spicy olives mix, […]

Worthless without a pic :)

So I should have snapped a pic when I did chicken skin cracklings so you’d have an idea how the end result looks. I mean, in these days of 16 megapixel phone cameras, what’s my excuse?! So, here it is, cracklings that I made yesterday. They should be called crackling crack because they’re so addictive!

Chicken Skin Cracklings

A really quick and convenient way to make yummy cracklings from chicken skin is to render it in the microwave. I especially like to do this with roasted chicken skin or skin that has been otherwise cooked. Sprinkle with salt, put between sheets of paper towel and microwave for short periods of time until crisp.

Extra cilantro and flat leaf parsley?

I can never buy cilantro and flat leaf parsley in small enough quantities. They’re sold in fairly big bunches, but I generally use them only for garnishing, rarely as one of the main ingredients. I always have a large amount left over and cannot use them all before they rot. (I keep them, washed, wrapped […]

Rice flour in Vietnamese baguettes?

On a lark, I went and Google’d “Vietnamese baguette recipes”. All of the links on the first page of search results either have no mention of rice flour or explicitly advise against using it. The reasons range from “it doesn’t work” to “it weighs the dough down” to “rice flour has no gluten”. In my […]

Pistou

We were up at my brother’s up in Dutchess County, NY enjoying “the full Norman Rockwell”, as my brother put it, of a snowy Thanksgiving. We had turkey and in the aftermath, turkey soup. The twist was that my sister-in-law made pistou, a “Provençal cold sauce made from cloves of garlic, fresh basil, and olive […]

Knife sharpening hack

Just about every ceramic cup/bowl that I have has a ring of unglazed area underneath. This is where the thing contacts the kiln while the glaze is being fired. The unglazed area makes an excellent sharpening stone/hone. It’s the same idea as a ceramic steel. It feels a lot more abrasive than the metal steel […]

How I bake cheesecake

When I baked my pumpkin cheesecake with three-chili powder for my company’s Thanksgiving potluck lunch, I baked at 325 ° and baked until it reached an internal temperature of 150 °. I put the filled 9″ springform mold into a big baking tray then put some hot water into the tray. (I wrapped the bottom […]