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Sous Vide Steak
With Things (Chimichurri sauce, roasted potatoes, salad) SUP DAWGS. Happy/Io/Merry whatever you celebrated this past month (Hannukah, Saturnalia, Winter Solstice, Festivus, Christmas, Kwanzaa, other assorted winter-type holidays…) and stuff. School is out for the next three weeks and I have lots of shiny new cooking things to break in! That means some pretty steady and great blog posts. Lucky you! First off… Second off… I GOT A SOUS VIDE FOR CHRISTMAS YOU GUYS. I love it. My roommate Whitney is the greatest human on the planet I love her. So of course I needed to make something with it right away so Dyami came over and we made ourselves some…
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Pasta Aglio e Olio
Guys, I need some catchphrases. Do you know how hard it is to write an intro and a closing for every blog post? It’s HARD. But if I have a catchphrase or two, it would be easier. Probably. If you have a suggestion, either comment below or post to my facebook page! Maybe I’ll use it and then we’ll both be not-famous but I’ll be using your suggestion so 🤷🏻♀️ Before I start rambling about Pasta Aglio e Olio and why it’s a perfect dish to demonstrate why salt, fat, and acid are the key elements to a delicious dish…. Joke’s on whoever just jumped ahead to the recipe. It’s…
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Chicken Shoyu Ramen
Hey, remember when I made samgyetang? Well, when I finished making samgyetang and juk, I decided to take the remains of my chicken and make me some stock because why not? Stock is always handy. In recycling my chicken carcass, I also recycled as much of my soup stock ingredients as I could (that means gizzards, jujubes, chestnuts, ginseng, onion, and garlic) and threw some ginger in there because why not! The wheels in my little brain might have also started turning and I may or may not have been planning to try and make some ramen because that’s been something I’ve wanted to try for a while. Because I…
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