I haven’t posted in a while, mostly because making the haul posts at 3 in the morning didn’t seem worth the effort. But somebody asked me about the blog when I mentioned all the butter I found this week so I’m going to talk about the scallops I just cooked. I thawed them in ice… Read More Garlic Lemon Scallops
It’s been a couple weeks and I’ve been gradually making my way through the stuff in my freezer, getting more confident that we’re pretty much always going to be able to find what we need when we need it, so I was ok with not taking everything I wanted. But I still wound up with… Read More April 29, 2019
After spending a night testing food concepts for a collaborative project a friend gave me two boxes of puff pastry, leftover from an abandoned experiment in sausage pies. There was one recipe I had in mind in particular to use the puff pastry for; Yotam Ottolenghi’s caramelized garlic tart. It’s sort of a savory cheesecake… Read More Smoked Ricotta Caramelized Garlic Tart
I used regular food coloring to dye my eggs, but there are a number of ways food scraps can be used for dye. Turmeric, beets, onion skins, and red cabbage are fairly well-known. Avocado skins and pits can also make a nice pink.
Probably months ago I found a pound of cod pieces. After making the obligatory codpiece joke I put them in my freezer until I had enough milk or cream to make chowder, something I’d do occasionally when I used to pay for the same bags of fish chunks. This is one of those things I’d… Read More Cod Chowder
After finding some good avocados this Monday as well as tortillas and salsa, I decided to make some burritos. I took a couple of cans of pinto beans down from my pantry to make refried beans. On medium low heat, I combined some vegetable oil,* a chopped strip of black forest bacon, a clove of… Read More Bean Burritos
I first had a Vietnamese avocado shake at Loving Hut, a vegan restaurant chain run by an organization that’s difficult to describe as anything other than a cult, founded by Supreme Master Ching Hai. Her TV channel is broadcast throughout the restaurant, showing world news, promotion of veganism, and promotion of Ching Hai’s latest album.… Read More Sinh To Bo: Vietnamese Avocado Milkshake