We would be remiss without wishing everyone a wonderful Black Tot Day, celebrating the date in 1970 when the Royal Navy ended the daily rum ration. The lore of Black Tot Day is really a great way to celebrate great rum still made today in the style of the British Navy, thanks to great brands including Pusser’s, Wood’s, and Planteray that are producing rums that pay homage to vintage rum. We’ll be having a dram of Black Tot Rum to celebrate. This also offers the opportunity to thank Black Tot…

Some of the lists from Anthony Bourdain's li.st account. (Li.st was a social list-making site) The website is unavailable, but these were recovered by three different people here, here, and here. (Links added by me) Crimes Against Food The Brioche Hamburger Bun: The hamburger bun is designed to ABSORB grease, not add greasiness to the experience. A proper hamburger bun should retain its structural integrity, playing its role as delivery vehicle for the meat patty until the last bite. The…

It’s been a tough month, but I did find some time to make a challah for a meal we were hosting this Friday night. The addition of turmeric is what is supposed to make it golden, but this bread was a letdown. The recipe is by Adeena Sussman, a food writer and author who wrote a cookbook we like, Sababa. I was very intrigued by the addition of this vibrant spice, but it didn’t really make much of a difference that I could see, which was disappointing. It certainly didn’t taste of turmeric,…

I’ve been to Japan twice. But I never thought to try any fancy Japanese fruit while I was there. As it turns out, though, I don’t need to take a 14-hour flight to do that, as you can get hold of expensive Japanese fruit in London. And I like mangoes, so I thought I’d give some Japanese mangoes a try. So, I recently picked up a gift box of two Taiyō no Tamago Miyazaki kanjuku mangoes. The rather nice presentation box Taiyō no Tamago (太陽のタマゴ) means Egg of the Sun. Miyazaki (in hiragana as みやざき on…

Found this locally… I think I saw this called Ramen Daren years ago up in Canada. Tang means soup in Chinese, and daren means master so it’s really the same thing but a little goofy since the first or sencond word is a different language than the first. Either way, I’m happy about these – I found 5 different varieties of them. Let’s try this Chinese take on Korean style ramyun a try. Tang Master Korean Style Spicy Noodle Soup – China A distributor / import sticker (click to enlarge). Detail of…

If you’re craving something fresh, simple, and wonderfully satisfying, this Tomato, Cucumber & Cheese Sandwich is the kind of easy meal that feels like a small summer pleasure. Made with crisp cucumber, juicy sliced tomatoes, and your favourite cheese layered between soft sour dough bread, it’s a no‑fuss sandwich that celebrates clean, honest flavours. A drizzle of creamy dressing and a sprinkle of salt and pepper bring everything together in minutes, making this a perfect lunch for busy days,…

We had planned to cook from Louisa Shafia’s The New Persian Kitchen for Nowruz, the Persian New Year, but getting everyone around the same table required the usual minor miracle of calendar coordination. We eventually made it happen in April, and it turned out to be one of my favorite cookbook club meals of the year. Yogurt with Beets (Borani Chogondar) | RecipeThis bright dip was the perfect way to kick off the meal. Even better, no cooking is required. It’s made with raw grated beets, which…

Servings: 2 Portionen , Prep Time: 5 Minuten Ingredients 1 Block Räuchertofu 1 EL Öl 1 EL Helle Sojasoße 1/2 TL Kreuzkümmel Instructions Perfekt auf Wraps, als "Dönerfleisch", oder als "Bacon" zum Abendbrot. Räuchertofu mit einem Sparschäler in dünne lange Streifen schneiden Alle Zutaten in einer Schale vorsichtig mischen In einer Pfanne anbraten #vegan #bacon #wraps

Nau maiYesterday we had a day off in Tokyo. What a treat. Two full days to explore and enjoy Tokyo. I began my day with a bowl of Ramen from Ramen Kamo to Negi, just around the corner from my hotel. I had the super deluxe duck meat ramen which came with confit duck, dumplings, leeks, scallions, bamboo shoots, boiled egg, and wheat noodles. Jon and I ventured out to another Hard Off in the afternoon. I was proud of him for buying a four track tape recorder and committing to bringing it home to…

I’ve struggled for a number of years with how, or even whether, to approach this subject. Way back in 2015, when I was researching an Italian sausage sandwich from the Upper Peninsula of Michigan called a Cudighi–which was similar, I thought, to a South Side Chicago Italian sausage sandwich called a Freddy–I learned of a few other Midwestern Italian sausage sandwiches with… less savory names, involving words that are commonly considered slurs against Italian-Americans. I agonized then over…

Well, well, well… My son now is very interested in trying tteokbokki. It will go one of two ways. I’ll do it up then we shall do a mukbang (both videos below. So he will either like it or barely try it and say I don’t like it. I guess we shall see. He does like carboinara Buldak, so it’s possible he’ll like it – we will just have to wait and see… Samyang Buldak Carbonara Spicy Tteokbokki – Unites States Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself.…

Food I have written in the past about being vegan and some of the unexpected challenges that lifestyle entailed. What I have not written about however is the difficulties that arise in trying to eat out at restaurants or bars. It is a fairly well know fact that the most difficult aspect of eating vegan (some might say the only TRULY one) is eating when you are not cooking for yourself. Restaurants typically don’t have vegan dishes depending on the country and region you are in, pasties and…

The blended marinade from Marinating beef II finally cooked. Amounts for the marinade are in the recipe: Asian beef marinade. The pan got overcrowded and the beef steamed instead of searing, which turned out to be the best thing that happened. Findings at the bottom The line-up Beef out of the fridge and the cast iron on to heat. Quinoa already cooked, edamame and corn waiting, red cabbage and cucumber to cut

Alexandria VA This place has been under construction and "coming soon" for many months. It's a Richmond-based cafe expanding into our area. They were supposed to soft open the day before but their shipment didn't come. So we caught them on their literal first day of opening. It was obvious they were still figuring some things out, but that's why you do a soft open. The wife and I each ordered an iced mocha with oat milk. I received one with almond milk and other with oat milk. But they were…

Nova Scotia Hodge Podge is a beloved Maritime classic made with the season’s freshest young vegetables, gently cooked and tossed in a rich, silky sauce of cream, salt pork, and a splash of vegetable cooking liquor. It’s colourful, comforting, and deeply rooted in Nova Scotia heritage — the kind of dish families have enjoyed for generations, especially at the height of summer when the garden is overflowing with tender beans, new potatoes, peas, carrots, and more. Simple, rustic, and incredibly…

Book review for Taiwan Travelogue by Yang Shuang-zi. I rated it 5 stars ⚠️ This review contains spoilers! Taiwan Travelogue is about a Japanese woman named Aoyama Chizuko who spends a year travelling around Taiwan in 1939, and writes a book about her experiences - especially on all the delicious food she gets to eat. By the end of this one I was for sure craving noodles. The English translation of this book by Lin King just recently won the 2026 International Booker Prize, and I also saw it pop…

Garlic Bread

@topghost wrote: what do you think is the ideal aspect ratio 1:1. where's that squarephone

Same marinade as last time and the same amounts: Asian beef marinade. One change. The whisk stays in the drawer and an immersion blender goes into the cup Slice and salt Whole steaks again rather than anything pre-cut, sliced thin against the grain. Salt on the board straight away, then the beef waits while the marinade gets built

Time for the second variety from the mega bucket! Found this at the new Y&Y Supermarket in Lynnwood, Washington. Was the only thing I got but there were quite a few other things I wish I had. It’s a big bucket maybe 15 orso inches tall, containing a lot of different varieties. $13 was indeed a good deal for such a large thing. CNY promos are where it’s at! Let’s try this one out. Mo Xiao Xian Rice Noodles With Sesame Sauce – China A distributor / import sticker from the ‘super cup’ (click to…

While Alex and I usually top our vanilla ice cream with a simple drizzle of olive oil and flaky sea salt, we might have to start rotating with Eric Kim’s No-Churn Ice Cream with Dalgona Butterscotch Sauce from Korean American! The ice cream base is essentially sweetened frozen whipped cream: heavy cream, sugar, salt, and the seeds of a vanilla bean. No eggs, condensed milk, or ice cream maker needed. But the coffee-spiked butterscotch sauce is what makes the recipe. Dark brown sugar, cream,…

Welcome to Secret Breakfast / The best place to start filling an anxiety bag with flaming sardines, cornbread focaccia, and edible celestial bodiesHi there! We must be quick. I have to write about the "panic pouches", or "anxiety bags", that are supposed to be the Gen Z's new must-carry. A compact emotional first-aid kit stocked with sour candy, fidget toys, earplugs, whatever helps them self-soothe on the spot. Anxiety just got its own accessory line, checklist included.Now it has triggered…

German Döner Kebab restaurants have started popping up all over London. For some reason, the idea of a German kebab still strikes me as slightly incongruous - a bit like a Swiss curry or a French taco. However, according to a recent analysis of OpenStreetMap food venues, there are far more döner kebab restaurants in Germany than there are in Turkey. In fact, 51% of the world's döner shops are

There’s nothing quite as comforting as a bowl of homemade chowder, especially on those days when you want something warm and hearty without spending hours in the kitchen. This Quick & Easy Creamy Corn Chowder is the kind of recipe you keep tucked in your back pocket—simple ingredients, minimal prep, and a rich, velvety finish that tastes like it simmered all afternoon.Made in a small batch just right for one or two servings, it’s perfect for anyone cooking for themselves or looking to avoid…

PSA: when making tiramisu from scratch, do not — I repeat, do not — use mascarpone from Whole Foods unless you are really into tiramisoup.

I recently popped by KIELO COFFEE in Akihabara, a small cafe and roaster specialising in light roast pourover coffee. They do also have milk-based coffee and matcha lattes available as well. They had a range of reasonably-priced beans to choose from for your pourover, ranging from an 800 yen Rwanda washed bean to a 1600 yen cup of Colombia’s El Paraiso M3. They also sell all of these beans, and they have sample jars of the beans out to help you make your decision. Ethiopia Guji Shakiso, 1900…

fried eggs cooked in stainless steel I’m tired of buying a new non-stick pan every other year, so I decided to try cooking eggs in stainless steel instead. I’ve been practicing for a few months now, and figured I’d record what’s working (and not working) for me in case someone else has been thinking about it. Fried Eggs Cooking Method For fried eggs I’m using Kenji’s first method in this video: This yields soft fried eggs — I don’t especially like the crunchy bitties and have had trouble…

Do you ever look around at the ingredients available to you, the energy you have to give to the cooking process — or, as I recently explained to a medium-sized child shortly before I got uninvited from future family events, the amount of fudge you have left to give from your, uh, bucket of fudge — and decided to boil spaghetti, toss it with garlickly olive oil, and call it dinner? Read more »

Nau maiYesterday we enjoyed a day off in Jakarta. The breakfast buffet was another adventure on my second morning at Hotel Gran Mahakam. All the Indonesian cuisine had changed completely from the day before and this time I enjoyed a Beef Selat Solo on my Jasmine Rice. Alongside this I had a bowl of Mie Rebus Jawa, a noodle soup with shrimp, vegetables, and delicious aromatics, and a selection of fresh fruit. I also paid a visit to the egg station and ordered an omelette with vegetables and…

The final tart from BWD!! Sometimes the last one to be picked turns out to be a surprise superstar, like me on the elementary school kickball team, or like this Candied Almond Tart. This was pretty easy to make– a sweet, cinnamon-scented crust with a simple filling of sliced almonds coated in a quick caramel sauce. Once baked, the crust gets crisp and the filling gets pleasantly chewy. It made me think of a PAYDAY candy bar, with almonds instead of peanuts. I sprinkled a little flaky salt on…