go ahead, make a mess.
Hold on tight, you’ll be pleased to know that these chili cheese fries are fresh, home-made, hand-made and fried with only the best yukon gold potatoes and grape seed oil. No need to sneak through the drive-through to satisfy your greasy cravings. You can do that in the sacred privacy of your own home.» Read the full story →
Japanese hot pot, or nabe, are the perfect dish this time of year. Quick, easy, and warm one-pot meals. This beef sukiyaki hot pot is one of our favorites.
We’ve been trying to catch up on our unarchived photos and after going through our recent Japan trip photographs, we needed some Japanese deliciousness, and quick. What better way, than with some warm, comforting Japanese home food, Nabe, or hot pot.
In restaurants here in the US, most people’s experience eating Japanese hot pots are at » Read the full story →
For the longest time, we’ve been making the best darn hamburger on the face of this earth (insert personal bias.) We’ve never had a specific name for the recipe until someone tagged it as the “magic meat”, but not as in “mystery meat” or “I can’t tell if this is chicken or beef.” Rather, it was to describe the magical flavor sensations that everyone experienced when they bit into one of our patties. That “magic meat” term described the juicy, flavorful and savory burger patty » Read the full story →
Still hazy in my pre-coffee morning stupor, Diane hit me with a question that immediately kicked an, “Aww, sh%&!” out of my mouth.
A few days earlier we had purchased one of my favorite cuts of beef, the Korean-style-cut short ribs and I totally forgot about them in the fridge. (For those uninitiated, Korean Cut short ribs refers to a butcher style of cross-cutting the ribs so that they are about 1/3″ thick. This is, of course, for the Korean dish Kalbi, which is unbelievably » Read the full story →
Thanks to Lia and her wonderful wine inspired blog, Swirling Notions, we’re finally writing out what we enjoy drinking when we eat Asian foods. Lia’s Pairing Primers is a series of excellent and educational write ups on pairing foods. Lia asked us to share our favorite Asian-inspired food pairings and getting this post together required alot of thought, drinking and tasting!
Spicy, Salty, Sweet, Sour, Bitter. Pairing wine with Asian food can often be a bit daunting and complicated. For so many Asian dishes, » Read the full story →
Today’s LA Times headlined a report in which the “State urges schools ban suspect beef” due to allegations that a National School Lunch Program Supplier was sending out beef from weak or ill cattle. The Humane Society had video taped workers using forklifts & water hoses to move the ill and weak beasts to their final death march. It seems that there are some people who have become so calloused that this sort of messed-up treatment of animals doesn’t bother them. Then on the opposite » Read the full story →
There is nothing like grinding butt. We aren’t talking about life in the club, particularly since we’ve never actually been clubbing. True story. No, the grinding butt we speak of is in the culinary sense. Ground pork butt. The same love extends to ground beef, lamb, turkey, chicken or whatever meat needed in a smaller, tenderized state. Grinding your own meats are one of those culinary tricks which can improve your dishes and open up the doors to creations which would otherwise be difficult to » Read the full story →