Musings on Dance, Food, Geek Stuff
A few months ago, my mom gave me an old ice cream maker that she never used. I do enjoy ice cream, but am not as passionate about it as I am about French pastry or Korean fried chicken, for example. That said, the idea of making my own ice cream did seem like a…
I based this recipe on a Food Network coconut ice cream recipe. I modified it to have even more coconut flavor with the addition of macapuno (young coconut strands). I added in the ginger flavor in two ways — with fresh ginger steeped in the custard and then candied ginger for that hit of spice….
This year, I was so happy to get to celebrate my birthday with actual physical gatherings with my loved ones. As a theme, I decided to lean into this being my “golden” years with a couple of very sparkly gold outfits. The festivities began on the morning of July 3 at my favorite SF bakery,…
“If I gave you a bag of flour and water you could live on it for awhile but eventually you would die. But if you take that same bag of flour and water and bake it into bread you could live indefinitely.” Bruce German, food scientist, UC Davis. From “Cooked” by Michael Pollan on Netflix….
Just got back from a delightful two weeks in Maui, Hawaii. And man, am I browner, chiller and fatter. Getting back to Hawaii has long been on my bucket list, to make up for several disappointing trips to the islands with my family as a teen. This time around I promised myself I would get…
I’ve eaten my share of bugs in my life. I’ve had mopane worm in South Africa (do not recommend), fried grasshoppers in Southern Mexico (so delicious), and roasted mealworm (like cheetos!). I’ve been around enough to know that insects are a part of many local diets, even if Western culture considers them “gross.” But overall…
Everyone has their own feelings about steel cut oatmeal. I’ve read a ton of different recipes and discussion about technique. Personally, I favor a thicker, more nutty textured oatmeal, and this is how I achieve it. The key question to successfully make steel cut oatmeal is the ratio of water to oats. Many recipes call…
One of the skills that I learned from my parents is how to put myself last. I have a strong memory of being in a fancy European restaurant with my family. I was maybe 12. The main course was over, and the server urged me to order the “bread pudding.” I had no idea what…
Yes, these are square biscuits. Why you ask? For superior rise and less wastage of precious buttery dough. Also, they look fancy. I love this buttermilk biscuit recipe because it is so easy and yet has beautiful lamination and texture. Making ahead of time and putting the raw biscuits in the freezer is key to…
This long weekend I decided to work on a baking project I’ve been thinking about for a bit: a Porg Pot Pie. The inspiration was this awesome Porg pie bird that my dad got me two Christmas’s ago. Key parts of this challenge for me were to: make my first double-crust pie, successfully blind bake…