Original Post: February 19, 2013, Updated on 8/8/2016 Half a year back, I decided to make the switch from a plastic cutting board to a wooden one. I think wooden boards add a subtle touch of class to the kitchen and figured I would also use it as a small platform for taking pictures of food
A hot bowl of wonton noodle soup is perfect for any time of day. I grew up eating Hong Kong-style wontons and never truly appreciated them until I made them from scratch at home. It’s a rather labor intensive, but rewarding experience. The recipe handed down to me uses shrimp. The ones I used to
My sister visited from Philadelphia last year. She brought along a box of her favorite coffee making appliances. Looking through the box contents, I thought she was setting up a coffee shop in my kitchen. Like me, she prefers to grind coffee beans before brewing them. The next morning, she unloads the contents of the box
The day I arrived in Costa Rica, I asked the driver transporting me to the hotel for a recommendation for good place to get fresh brewed coffee. Costa Rican coffee is known for its high quality and rich flavor due to the nutrients found in the volcanic soil and growing environment. I only found out
Last April I decided to purchase an authentic Chinese wok. Ironically, having worked in a Chinese restaurant growing up, I had never owned one. For some reason, I felt an underlying intimidation factor that came with wok ownership. There was the question of, is it even worth it to own a wok even though a household
Supposedly, there are two methods to cook the “perfect” steak. The first method is to cook the steak sous-vide and then sear it at high heat for a flavorful crust. The second is to reverse cook the steak and then finish with a high heat sear. I had never heard of reverse searing a steak.
I love cooking chicken skins. There’s never enough of the tasty morsels to go around so when I prepare split chicken breasts, I hoard up a bunch until they are ready to cook. I like to keep the recipe simple, as the oiliness of the skins give out plenty of flavor.
It was 6:45pm and only a few friends had arrived. The chicken skins were browning and crisping up quite well in the frying pan. Usually this gets me excited, but the 7 pm dinner bell was approaching and I was wondering, “Where is everyone?” The top of the hour arrived, the chicken skins were on
I’m an idiot. For years since I started cooking, I bought skinless and boneless chicken breasts. What I really didn’t find out until recently is that I should have bought split chicken breasts all along. Split chicken breasts come with the breast bone and skin intact. The reasons for purchasing split chicken breasts just make
While I have already stated my apathetic feelings towards sriracha, the video by HYPEBEAST is still enjoyable to watch. If you’re the person who squirts loads of sriracha on everything, head on over to srirachamovie.com to watch the documentary.