grilled-cheese-sandwich

The grilled cheese sandwich

Comfort foods, as I have come to realize, are not something that I do well. I’m not talking about the foods and dishes that I grew up as I do have sensory memory associations with those and make them when I want a nice welcoming meal. It’s more along the lines of making comfort foods that […]

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Kick Me

Could today get any worse?

Well, today certainly sucked. Let’s see… Started off the day by being late to the first presentation. As in actually buzzed by senior staff to see why I wasn’t already in the meeting room late. Then I proceeded to suck for three straight iterations of the same presentation. You think I’d learn from the first slip-up, but no… […]

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red_king_crab

Asparagus and crab soup

  What you’re looking at is a photo of an authentic asparagus and crab soup (súp măng tây cua). Okay, so the service in a martini glass and the inclusion of a coriander leaf isn’t so traditional authentic, but the underlying soup certainly is. [aside: I can confirm that the person who made it is indeed Vietnamese, though that […]

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butterpackets

What is the Butter Event?

butter (term) From Wikipedia: butter (bŭt’ər) is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter is an emulsion of butterfat, water and milk proteins which remains a […]

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082912-national-dna-testing-van-nyc-whos-your-daddy-paternity-testing

C’est qui ton papa?

No, it’s not the sales slogan of Philadelphia-area paternity lawyers nor the mobile DNA lab in New York City. And though hilarity may ensue, not necessarily the the most appropriate informal greeting to suggest one use when meeting and greeting French-born colleagues. The site looks inactive but plenty of of stuff in the background to […]

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The Hawaiian Pizza revisited

Messing with pizza

What we have here is me messing with pizza to reinterpret the love-it-or-hate-it Hawaiian pizza into something… else. This is actually one of the best recipes I’ve ever come up with, and it makes a terrific (terrifying?) amuse-bouche. Simple too: golden pineapple, Parmigiano-Reggiano cheese, bread crumbs, jamón serrano, corn maltodextrin, gelatin-clarified tomato juice. See? Easy! […]

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Newton says Hello World!

Hello world!

Gee, I feel like I should be firing up one of my Newton MessagePads to scribble that phrase myself, though when I wrote that phrase, my version actually came out “Beat up Marta”. So. One year to the day that I actually say that I would, I finally get my act together to activate the […]

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