As I "pen" this post, I'm munching on a cold carne asada burrito that I keep jabbing into a small, plastic condiment container filled with a fluorescent red/orange fermented chili sauce I picked up over two weeks ago at Mission Chinese Food in San Francisco. (Do not panic - it rode home from CA to AZ in a cooler filled with ice, it's currently harboring quietly in the fridge, and it's fermented, so ...) I try to dab delicately, as I only have one more of these little containers left, but it's so incredibly tasty and willpower and I don't get along well when I've got tasty chili sauce in front of me.Read More
I'm of the opinion that folks who don't like to try anything new might also have a slight kitchen phobia. Pots, pans and and cooking utensils are eyeballed suspiciously and rarely to be trusted. It's merely a theory that rolls around in my head. I have no way of proving it.
I have a lot of cookbooks (a LOT) and while I adore them all, there are truthfully very few I'm able to pick up and cook a recipe from flawlessly. At least the first time. This has little to do with the credibility of the cookbook author/chef or my abilities as a home cook (though let's be honest, the more we do, the better we become), and more to do with uncontrollable variables like ingredients, whether or not I have the recommended cooking equipment, and the fact that cooking times vary from one kitchen stove to the next.Read More
Whenever I research a road-trip restaurant (or any restaurant, really), I always head to their "about" section first. It's where I hope to find the heart and soul of a place, and let's face it - there are hundreds of restaurants opening (and closing) daily, so when a place shares a bit about its vision, it makes it easier for road-weary diners like myself to whittle down their massive list of options.Read More
This past weekend, I had a new metal roof put on my mobile home, plus a new roof put on my front porch - I'm feeling pretty good about myself and much, much drier. But I'm pretty sure what excited me most was having folks to cook for. I had a great excuse - it would be morally reprehensible of me to make three grown men work on my house without making sure they were properly fed.Read More
The soup dumpling - something I obviously did not know I couldn't live without, thanks to Lucky Peach and all their slobbering over dumplings recently [I'm only half-mad, Lucky Peach, you taunting, teasing little weasel]. Living in northern Arizona, I don't often come across a good dumpling, much less "xiao long bao". Leave it to the Chinese to turn a soup with dumplings completely on its head.Read More
It has taken some time, lots of trial and error, but I think I've settled onto a "favorite" pork belly recipe and it comes to me (and now to you) by way of the Mission Street Food cookbook. For the unfamiliar, Mission Street Food was started in the Mission district of San Francisco by Anthony Myint and his wife, Karen Leibowitz. Founders of the now popular "pop-up" concept, Anthony and Karen rented a beat-up taco truck and began selling Anthony's unique and tasty sandwiches. It wasn't long before the truck had to be deserted and they found themselves looking for a place to hang their hats. This now sit-down restaurant broke the mold on traditional means of starting a restaurant and we are all the benefactors of that moment in culinary history.Read More
*I visited Crushcraft way back in July and am just now getting it on the blog. This one is quite wordier than my usual blogs, but this place made such a wonderful impact on me - from the concept to the design to the focus on making really good food accessible to the masses, Crushcraft is my new favorite Thai eatery. Since sampling their take on traditional Thai street foods, I've been to countless restaurants, hoping to duplicate the experience. Crushcraft stands alone. Read on to find out why, if you live anywhere close to Dallas, you should be frequenting this downtown joint.Read More