Cumin Lamb

Terra Cotta Warrior is our benchmark for cumin lamb. It’s an excellent Shaanxi/Xi’an restaurant. It’s always packed and almost all of the patrons are Chinese (although the secret…

Sichuan Pork Ragu

This recipe is from Lucky Peach Presents 101 Easy Asian Recipes, where it’s described as “This bastard love child of Bolognese and mapo tofu is a de-escalated and…

Jook with Soy Sauce Egg

Jook is an excuse to make soy sauce eggs. Soy Sauce Eggs There are many recipes for soy sauce eggs/ajitsuke tamago available online. This one is from Milk…

Oranges

A lot has changed since my last post in Feb 2016. Although I no longer have time to spend on complex recipes, the current COVID-19 pandemic has created…

Dark Matter Coffee Bean Chocolate

ChefSteps has a unique recipe for dark matter: chocolate made with coffee beans instead of cocoa beans. After making the chocolate, I’d like to discuss three issues I…

Aquaponics with the Back to the Roots Fish Tank

My dream home has a fully automated aquaponics system that grows tilapia and vegetables in the backyard. Alas, I live in San Francisco, so the closest I can…

Vitamix vs Blendtec – Why not both?

The eternal question: Vitamix or Blendtec? Behold this chimera of a Vitamix base with a special Blendtec Rebel+ Jar. It’s the best of both worlds. The Blendtec jar…

Rhubarb Gin Fizz with Miracle Berry

Spring is rhubarb season. A rhubarb gin fizz with miracle berry is my variation of iNG Restaurant’s rhubarb whiskey sour. It starts sour then turns sweet, thanks to…

Ceci n’est pas un oeuf

The treachery of food at WD-50, where an egg is not an egg. The egg whites are coconut milk infused with cardamom. The yolks are carrot juice and…

Akelarre’s Langosta Destilada (Distilled Lobster)

Akelare cooks a lobster dish tableside in a coffee vacuum siphon. Here’s the recipe as listed in the Akelare book.  My notes and substitutions are in parentheses. Ingredients:…