Very, very cool! Have you thought of publishing a book with your meals on your blog? Love the blog! Totally think a book would sell well, and then I could get 1% for planting the seed, ha! ;) and the book could have a bento box that comes with it to get people started.
This is actually a post that's been sitting in the queue for quite some time. A while back we had a Taiwanese potluck where everyone brought a food favorite from Taiwan. I didn't have a favorite food so I said I'd make whatever someone wanted. One of my wife's friends had a real hankering for Da Chang Mian Xian (大腸麵線 also called Mee Sua), a Taiwanese vermicelli street food dish, I of course open my big mouth and say: "sure how hard could it be to make?" (famous last words). Surely there was a recipe or something to go on. As it turns out this no there's wasn't a recipe to go on. Fortunately this was something I had tried before, my wife took me back in 2012 to visit her favorite Mian Xian restaurant (Ah Zong Mian Xian 阿宗麵線) when we were visiting her old university stomping grounds. All I remember from this place were a few things: 1) it was really hot outside 2) there was no where to sit so everyone was standing around (ok a few chairs) 3) th...
Just threw together this quick lunchbox for tomorrow. Sous vide rack of lamb: Fresh chopped rosemary, thyme and oregano cooked at 134F (56C) for four hours. Accompanied with Sauteed mushrooms (button and golden needle), garlic spinach and zoodles with tomato sauce.
I've talked a bit about my Orion Cooker or as I like to call it, "la torre del diablo" (the tower of the devil) and lots of people come and visit looking for info on the orion cooker and turkey. So today I'm going to chronicle the step by step of cooking a turkey and hey look, just in time for xmas. It all starts with the brine. As many of you know the best way to get a nice juicy turkey is to brine it before hand. It allows helps the meat retain moisture through the cooking process and you can impart some nice flavors. I used a slightly modified brine recipe (see below) by my favorite food geek/hero, Alton Brown. It's quite simple really, you need a high salt content I believe the rule of thumb is one cup each of salt and sugar for every gallon of brine. In this case, the vegetable stock has salt in it, and I trust that's why there's less salt in the recipe, and of course the word of Alton Brown is never wrong he is after all the culinary equivalent of C...
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