I’d seen many a video of Turkish dondurma but was wondering about both how it was made and its history. Random stuff online said it wasn’t the ice cream you used to know and my interest was piqued. I’ve neither the credentials or the sources for a realistic recreation of …
I’ve been banging away in small places having lived in and built vans for almost four years and dealt with all kinds of fun. Whether its safety or pleasure, figuring out what you need to make you tick can be a baffling and entertaining adventure. I’ve Ipos, a favorite pillow, …
This post comes from day 12 of my stay at Beth Israel Deaconess in Boston. There’s not a lot to do in hospitals and I like food so I figured I’d eat everything on the menu and see if I could come up with additional off-menu recipes using supplies from …
This recipe came by a touch too many cocktails and solid support from Fushica Dunlop. Also these are loose measurements so definitely recommend starting at half and adjusting for flavour. (Yes I’m not british and I hate you too.) (also sadly because of drunkenese we’re using ratios. Please sue later.) …
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 …
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 …
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 …
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 …
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, …
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