These little experiments really are teaching me about the essential flavors of chicken adobo. At its heart the sauce is about salt, vinegar, and black pepper. I liked this version. My wife liked it too. One issue I have is…
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How to choose a set of mixing bowls
Believe it or not, I’ve noticed the difference in my kitchen from choosing the right set. Things are neater. I never feel like I’m short on equipment. I’m more inclined to cook more involved recipes. Material: Two obvious choices are…
Sourdough pancakes
This may be the easiest way to use discards. This also works out for me because my wife really likes pancakes. As usual, leaven both sours and rises the batter. However, a chemical leavener is necessary to finish the pancake,…
Caring for a sourdough starter
Once you’ve revived or cultivated a starter, the next job is to keep it in good health. I mean health in the literal sense. A starter is a collection of organisms. Maintaining a starter means encouraging the continued growth of…
Getting started with sourdoughs
I got into sourdough out of curiosity. The more practical-minded need something more than that.
On the bombing
There’s not much to say. It was terrible. I hope you, your families, and your friends are okay.
Chicken adobo with a chicken liver
Instead of only accumulating notes, I’ve decided to post short “reports” on my adobo experiments. A long post pointing out my favorite versions will follow some time in the future. Chicken adobo with a chicken liver I add coconut milk…
*Blood, Bones, & Butter*, by Gabrielle Hamilton
Blood, Bones, & Butter is really two books. The first two thirds of the book is about Gabrielle Hamilton’s journey from childhood to Prune chef/owner. The remainder is about her unhappy marriage. The former was amazing. The latter shouldn’t have…
Intensity of flavor
Most cooks will know to agree that “Intensity of flavor is important.” It just sounds delicious. But I haven’t come across an instructional cookbook that explains why exactly it’s important or how it’s achieved. I think I’ve learned something about…
Beef “stew”
I was short with some of the details in my post on stocks. I thought I’d elaborate here on a new (for me) approach to stews. My current issue with stews and braises is that the meat is too cooked.…