Updated 7/27/25. Carol has been advocating beef stroganoff for this year’s canoe trip and also for using pieces of beef rather than ground beef. Mulling this over, I thought about the thinly sliced rib eye which is sold by Asian grocery stores like the New Grand for use in yakiniku, sukiyaki, etc. The photo shows Read More …
One of the current rages on the internet is a mashup between the smashburger and the taco, so I made one for lunch yesterday. This is all about technique. Here is what you do for each serving: Form a 4 oz. ball of ground beef. (I seasoned it with a tsp. or so of teriyaki Read More …
This was the first dish which I cooked from Winson Presents: A Taiwanese-American Cookbook. It was described as the favorite dish of the father of one of the authors. This used several specialty ingredients, most of which I was able to find at the New Grand supermarket. (The one I could not find was Bull Read More …
This bread is a variation of 65% Whole Wheat Sourdough Boule replacing the Red Fife and bread bread flour with a mixture of bread, high gluten, pumpernickel (rye), and einkorn flours. Since rye has less gluten than wheat, I swapped out some of the bread flour for high gluten flour to compensate. The resulting loaf was still Read More …
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I have always been interested in real fusion cuisine, like the dishes which developed in the former Portuguese colonies of Goa in India and Macau in China. So, when I saw a recipe for a Goan comfort food on www.niksharmacooks.com , I wanted to try it out. One of the signs of the Iberian influence Read More …
On Monday, I started another batch of https://greasylittlebirds.com/65-whole-wheat-sourdough-boule/. I left for a Scout meeting with the dough still in the middle of its initial fermentation which I thought would be over about when I got back from the Scout meeting. At that point I would form it into a boule, put it in a banneton Read More …
I spotted a recipe in www.daysofjay.com for a blueberry dessert, which I decided to make since I was sure there were a bunch of blueberries in the refrigerator to use up. The original recipe is very German, with most of the ingredients in metric, and I have preserved that here. The original recipe calls for Read More …
When I used to go to Houston on business trips, one of my favorite meals was the Cajun sausage boudin with a wedge salad at Pappadeaux’s. Since boudin is hard to find in Richmond, when I visited Nick last week we made a large batch of boudin which we shared. We followed a recipe in Read More …
My granddaughter Lina and I made some kid-pleasing dinner rolls based on a recipe in an America’s Test Kitchen cookbook for young bakers. We made a double recipe which we baked in a 13 x 9 inch pan. These could be made in about 4 hours on one day, or they could be made over Read More …