Notes on Taste and Technology

On CNAMEs

This is just a quick note so I hate myself less later for CNAME’s. I’m going to put what I consider ERRATA following RFC parlance at the top before delving into what I understand. ERRATA CAA lookups walk backwards from the root so for how I understand the pointers you …

Lime Coconut Tofu

This recipe is based on Mapo Tofu by Fuschia Dunlop. Many of the amounts stay the same but I wanted to shift to something that had a lighter, brighter flavor. Chef’s Notes: * If you don’t have access to sichuan chili bean paste use instead 3 T of Lee Kum …

Bean Ragu

What follows is a one of my first stab at an actual recipe design. If you miss my useless facts adventures do check out the stuff after the recipe. Notes before we begin: I use both crushed and diced tomatoes to keep a bit more tomato texture; you can swap …

Tomato Reviews

I’m currently working on some tomato-heavy recipes that depend on a good acidic tomato bite to help balance out the rest of the ingredients and I also wanted to make the recipe reproducible for others. You could lean on fresh roma tomatoes but depending on season and store even those …

Olive Oil Notes

Kivotos Orgin: Greece Importer: Gourmet Factory, Hauppage, NY Flavor: Nutty, Soft, Mineral-like Price: 18 3L Al Maghribya Origin: Morocco Importer: DMO VENTURE CORP, Brooklyn, NY Flavor: Grassy, Acidic, Slightly nutty possibly hazelnutty Price: 6 1L California Olive Ranch Origin: USA, Argentina, Portugal, Chile Importer: California Olive Ranch Flavor: Very grassy, …

Tapenade

New work with lots o loose measures. Stay tuned for updates. 2 T capers 1 large clove garlic 2.5 z anchovies 1 T chives 2 T sherry vinegar 2 T olive oil 2.25 C kalamata olives 4 Z oil cured olives Scorpion pepper to taste