November 5th, 2009  
 Asian, Meat & Poultry
It was time to reintroduce my taste bugs to beets. I cut and boiled a few pieces and found it tasted similar to a radish, but much sweeter. Many different types of dishes came into my mind. Dessert was the first idea. Maybe a beet and persimmon tart? But I was worried how well the texture of the beets would go with the persimmons. My second idea was a beet sorbet, but I decided that would be my plan B idea instead. As my fingers turned redder and a few more bites later, I couldn’t stop thinking how much it tasted like a radish to me. I decided I would use it as a substitute for radish in one of my favorite Chinese dishes, braised beef.
[Continue Reading]
My blog is finally getting a face lift and I’ve decided it’s time to move from Blogger to Wordpress. I was very happy with Blogger for a while, but after a year into the relationship, I began to strayed. I developed a wandering eye and was soon charmed by Wordpress and all its fancy features. So, please bear with me as I’m making the switch. There might be times when the blog is acting coo-coo, but I’m working hard on trying to get the blog up and running as fast as I can. Oh…and I have not forgotten about my post on my trip to China. Once the blog’s face lift is complete, that will be my very first post![Continue Reading]
I never intended my bon voyage post was going to be like this. I’m off to China for a month! For the past month I thought I was leaving on the 10th of August. When I woke up this morning and talked to my dad he kindly inform me that my ass got the departure date wrong. Yes, I’ll be leaving on the 10th, as in boarding the plane at midnight August 10th! [Continue Reading]
August 3rd, 2009
Media, Philadelphia
If you didn’t catch my tweet on Twitter last Friday about being feature on Philadelphia City Paper’s food blog Meal Ticket, well I’m here to spread my excitement and happiness to you now. [Continue Reading]
I remember the first ice cream maker I bought was a dinky Panasonic BH-941P. It ran on two lithium batteries and made about 2 cups of ice cream per batch. It was slow and you had to freeze the whole machine in the freezer as it turned the mixture. I did not have much success with it, so when my friend bought me a Cuisinart ice cream maker for my birthday this year, I envision myself making bathtubs of ice cream. That was not the case. I had failures, after failures, after failures. One probable cause (well, maybe the biggest one) was that I was making ice cream in the middle of the night, like at 12am or 1am. Those are dangerous culinary hours for my brain. I’m either half asleep or insanely awake and filled with “brilliant” ideas. [Continue Reading]
Most of the time when I tell people I’ve tried chicken sashimi before the responses are usually “What the…”, “Why?”, and the popular “Ewww!” Never have I thought “Congrats, you’ve won free dinner for your weird culinary experience.” and that is exactly what happen. Last Monday was the 3rd ChefAMe dinner. They had a contest via Twitter a few days before the event and asked followers to tweet the strangest food they’ve eaten. I was very excited to have won, because I actually was thinking about buying tickets the same day the contest was announce. So what is ChefAMe? [Continue Reading]
Last Thursday was one of those days where the rain never seem to end and I didn’t mind one bit of it. It was the perfect lazy stay at home weather, order a pizza from Papa John’s, watch some past seasons of Curb Your Enthusiasm on DVD, and call it a night. Instead, I only had one thing on my mind. Sukiyaki. I don’t remember the first time I had sukiyaki, but I do remember where. It was at Sagami in New Jersey. [Continue Reading]
Grillin’ and chillin’! The joys of outdoor summer cooking sure as hell did not applied to me. I bought a new grill and even invited friends and family over. I was so excited to kick off the grilling season, but grilling kicked my ass in return. I had success with the burgers. It was home ground and simply seasoned with Dijon mustard and Worcestershire sauce. My gouchijan marinated chicken wings never failed to please and sure did its finger licking duty. The salads came out good and the grilled corn was sweet, sweet, sweet! Then there were the ribs. [Continue Reading]
|
|
|
RSS Fried Wontons For You
Subscribe by email
Follow on Twitter
Follow on Flickr
