Gulp! After ordering Kung Pao Chicken many times over a decade or so of takeout, it finally is time for the blog to attempt this beloved Szechuan classic. This is it, the course exam. Will today’s offering be anything close to what professionals prepare every day in kitchens spanning the globe? It might be, if… Continue reading Your Turn
Food is why this journal exists, of course, yet the voyage only begins with taste. By the time the plate is brought to the table, at least two of the senses are engaged, followed by a third and a fourth when the dish is sampled. In a few cases, even the fifth perception, that of… Continue reading Sizzle & Sear
A valid question if it were takeout, but this a homemade attempt at Pork Fried Rice, so the add-ons aren’t included. One step at a time. However, Cook’s Country provided a good starting point in its June/July 2017 issue, with instructions on recreating the beloved Chinese-American staple. This means there’s no need for the cardboard… Continue reading Where’s My Fortune Cookie?
The chill lingers a bit longer each day, a reminder Halloween is on its way. How fitting, then, that the first dish I submit to you this October is Ghost Chicken. It’s called that because… No, wait, explaining it might make it boring (my specialty). Better to leave things obscure, in keeping this month’s theme. Let your imagination suggest… Continue reading Spooky