During the holiday season Chinese food can be quite popular, but have you ever wondered what goes into those tasty dishes from the store? The best way to figure it out is to make some yourself! I saw this great video recipe for General Tso’s chicken and had to try it out. The best part … Continue reading Homemade General Tso
This first post in a 2 part series is less of a recipe and more of a challenge: Homemade pita is so vastly better than store-bought, and Chef John’s recipe makes it a piece of cake. Make this right now! Preparation takes some time, but not that much. Most of the time is letting the pita … Continue reading Pita Perfection
Today is International Coffee Day, so I decided I’d take a minute to break down the details behind my coffee addiction habit. 1. I use a Hario hand mill, a two-cup burr grinder that allows you to adjust the coarseness of the grind. Pros: You can really tell the difference between a burr grinder and a blade … Continue reading Ritual
Starbucks and Uber just inked a deal which integrates the latter’s transportation functionality into the Starbucks app, allowing user to select Uber as an option for navigating to the closest store for their caffeine fix. This new feature is thanks to Uber’s release of its API to a number of firms, allowing them to bake in this sort of functionality … Continue reading One Espresso for the Road
“Don’t panic.” It’s on the cover of one of my favorite books for a reason, and I needed that advice badly tonight. I had just spent an hour preparing one of my earlier recipes from scratch and had taken my first bite of my steaming hot Sloppy Joe Tacos™. Expecting a sweet and juicy bite, I was overwhelmed … Continue reading Accidental Abundance or “Oops, was that Tbsp or Tsp?”
If you have some of those friends who think that vegan food is all about salads and Grateful Dead songs, make them this dish and you will change their collective worldview. This vegan Asian style stir fry tasted as good as any beef dish I’ve had at an Asian restaurant and it was way healthier (less fat, … Continue reading Vegan Beef-Tip Stir Fry
Last week, I stumbled across three great articles detailing the complexities behind beverage companies “scaling up,” and the difficulties behind maintaining both the quality of the drink, and the niche status of the product. Whiskey The first article, from NPR, is a quasi-expose of certain whiskey brands which sell under “small batch” or “handcrafted” labels, but … Continue reading One Shot, One Whiskey, One Beer: Scaling in the Beverage Industry
Ben might be based out of NOLA, but that doesn’t mean I can’t whip up some ‘nola myself. (Glad I got that pun out of my system). I’ve recently become a fan of an incredible food blog called Love and Lemons, which centers upon largely vegetarian – and vegetable-based – recipes, coupled with absolutely superb food photography. … Continue reading Maple Granola
It’s almost cliché for me to post another stew recipe but I really can’t help it, it’s a (delicious) disease! Any day can be a stew day, especially in New Orleans where it is hot all year round. A good stew does not require lots of fancy meats and ingredients, just some basic ingredients that can be easily swapped for others depending on what’s in the pantry. The protein is usually the most obvious differentiator; I’ve had great experiences with chicken, seitan, beef, sausage, and many combinations.
This particular recipe was easy to make and had a sweet/spicy thing that I really loved. Try it out below!
The other day, I took a crack at Chef John’s Korean Fried Chicken Sauce. Unlike most of my cooking attempts, I followed this one to the letter – even going so far as to have ketchup Google Expressed to my apartment (I ordered other things, as well – I’m not that lazy). Overall, the recipe was … Continue reading A Crack at Korean Fried Chicken Sauce