For all the complicated history between Japan and Korea, the cuisines of the two countries have commonalities, and they've trickled down to our respective -American kitchens. It's not uncommon to have a combination of soy sauce, sugar, rice wine and sesame oil as a marinade, a sauce, or a dressing. My grandma used to make…
Read recipe headlines or captions and you might think cooking has turned into a version of Name That Tune. Take any dish, let’s say a salad in this case. Can’t you just see it, opponents stand across from each other on a cardboard cut out game show set, sizing each other up, looking for tells. The Good, the Bad, and the Ugly practically plays in the background.
“Jim, I can make that salad in 7 ingredients,” says Contestant #1.
“I can make it in 5,” replies Contestant #2.
#1 rocks from left foot to right to left again. “Uhhh, Jim, I can make it in 3.”
Sensing uncertainty, #2 points, “Make that salad.”
Alright, let’s do it. Easy peasy Sesame Sugar Snap Peas.
There’s a critical step that often gets missed in this whole reading food blogs thing.
Observe:
Step 1: Ooh, I really want to make something with potatoes.
Step 2: Google potato recipes
Step 3: Scroll past the text and ogle hasselbeck potatoes, stuffed potato skins, potato salad, tater tots, hash browns, etc.
Step 4: Read recipes
Step 5: Possibly comment “Ooh, looks yummy.” Alternatively, pin recipes to your “Yummy Potatoes” Pinterest board.
Step 6: The End.
What’s missing here?
It's almost February. We're in the thick of winter, when a slow cooker should be getting a real workout. But strangely, I haven't been using mine that much. I like doing soups and chilis on the stove, but the truth is, the slow cooker is almost a magical appliance. You throw in a few things, cover it with the lid, abracadabra and 6-8 hours later, you have something amazingly delicious. It took this Coca-Cola Braised Pork shoulder to remind me just how magical it can be. I'm not even going to feign modesty and say, "Oh, it's pretty good, you might like it." I'll just say it, this pork shoulder is super tasty. It's not just good, it's gooooooooood.
Tofu, love it or hate it, is a blank canvas for flavor. I hear you snickering over there, "Blank canvas for flavor. That stuff is BLAND." On it own, plain, it is bland, no doubt. But maybe that's why Asian cultures have been dousing it for centuries in miso, soy sauce, ginger garlic sauce, red…
Our site uses cookies. Learn more about our use of cookies: cookie policyACCEPTREJECT
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities...
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
