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Milk Bread
After a school-induced hiatus, I’m happy to report that I can finally post this blog that I’ve been working on since March. 🙄 Anyway, on to your irregularly scheduled blog posting. Bread Series Part One Guys. Making bread is so satisfying. Because you get to beat the shit out of dough and call it kneading because you need to form gluten and junk. It’s great. Also, So my cousin sent me a link to this blog that talks about bread basics and I thought it would be fun to have a little ongoing “bread series” where I make various breads and comment on whether I think they were hard to…
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Tiger Mama Review
Hey y’all! I should be studying some material for my pediatrics class, but I don’t want to so I’m writing a blog post instead. You’re welcome. So I went to Tiger Mama with Whitney, Babbo, and Sherry and it was so bomb, I decided to review it even though I’m pretty sure no one read the last two reviews because are they really reviews? I literally just talk about how much I liked the food. WHELP. 🤷🏻♀️ You’re getting another useless review anyway. First off, the inside is super cool! None of the pictures I took really did it justice, so I would check out their website when you’re finished…
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Kimchi (김치)
Sup, y’all! Sorry for neglecting you. School is taking over my life for real. Also work and Army and my routine laziness and not being sure what to make next. Anyway, this week is all about Kimchi! Kimchi is a traditional Korean staple and should probably just be named the national dish because I swear that it’s the only thing that people associate with Korea. Seriously, whenever I tell people I’m part Korean, the first thing they say to me is “Oh I love kimchi!” Like, cool story bro. But also I get offended if someone says they don’t like kimchi so there’s no pleasing me, I guess. So kimchi…
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Moose
Okay guys, time to take a break from all this wondrous Korean food because I made moose and it was freaking delicious. Where did I get this mythical moose meat? Well, an Army friend of mine likes to hunt and sometime in October or November, he got himself a moose. Since he is a most generous soul, he gave me some so that I could blog about it. I am forever in his debt now and should probably bake him cake or something. Anyway, he gave me this GIANT bag of moose steak (not sure where on the moose it came from but it was super tasty so I don’t…
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Pork Belly
Eyyyy! More Korean goodness is coming your way today in this two-in-one deal of a post! That’s right, two recipes because pork belly is my absolute most favorite thing ever. For real. If you ever need to bribe me, offer me samgyeopsal-gui (삼겹살구이) or kimchi jaeyook bokkeum (김치제육볶음) and I will do whatever you want. Also preparation for samgyeopsal-gui and kimchi jaeyook bokkeum are both really simple and easy so I couldn’t really justify doing two blog posts so you’re welcome. Fun fact, apparently pork belly is the favorite cut of pork for 85% of Korean adults and in 2011 South Korea imported 70,000 tons of it from Europe tariff-free.…
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Gimbap (김밥)
Hey y’all! Are you ready for more Korean food recipes? You’re goddamn right you are! Especially because this past Sunday was Korean-American day and I missed posting on Sunday whoops. Today is all about one of my favorites (Although who are we kidding, literally all Korean food is my favorite), Gimbap (김밥)! The easiest way for me to describe gimbap is that it’s like Korean sushi but without the raw fish. Gimbap literally means seaweed rice 💁🏻 My mom usually made gimbap for parties and other special occasions, but it’s also associated as a picnic or take-out food. It’s really easy and convenient to carry around, but also it’s a…
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Churros
Guys. I made churros. They were wonderful. That’s it. That’s the blog post. You’re welcome. Just kidding. You all know I’m way too into this blog to leave it at that. SO. Why did I decide to make churros? Because I’ve recently become obsessed with The Great British Baking Show and they are always making something called Choux (say “shoo”) pastry for various treats, like cream puffs…and eclairs… And churros. And I said to myself, “That doesn’t look too hard. I can do that!” So I looked up recipes and ratios and instructions and cobbled together all the tips and tricks that sounded helpful and got myself a Choux pastry…
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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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