I like experimentation. I rarely make a dish the same way twice. I recently described my cooking to someone as frenetic and while I originally meant that I generally flail about the kitchen, I think it describes my approach to recipes as well. If there’s a flavor I want or a texture I’m after, I’m [...]
Soak pieces of freshly cut pineapple overnight in a solution of pomegranate molasses (رب انار), regular molasses, and bourbon. Drain the liquid, then boil it to make a reduction glaze. Grill or broil the pineapple until it has char marks and/or has a slightly golden “crust.” Serve with coconut ice cream and drizzle the reduced [...]
I’m no good at brevity. I don’t like concise recipe names at the expense of information. I always feel like restaurant menus are hiding something from me when the name itself isn’t descriptive and there isn’t additional information. Even when it’s not something like “Tuna Surprise” or “House Chicken”conjuring up images of congealed grease sitting [...]
Filed in Sweets
|
Also tagged black pepper, brownie, cayenne, chocolate, cookie dough, raspberry, sauce, Shiraz, vanilla, wine, Zinfandel
|
Hi, I’m Asad. You may remember me from such comments as “Unlike Jeffrey Steingarten, I know how to hold a spoon” and “This looks…NOM” as well as from Z’s link to my own blog about cheeseburgers. Now, I don’t just eat pre-made cheeseburgers and write about them. Sometimes I make my own food, and sometimes [...]
Tuesday, January 19, 2010
I hesitate to call this concoction perfect only because perfection in cooking really is in the mouth of the beholder (tongue of the beholder?). I might think a dish is perfect and you might complain that it’s too spicy. Then, of course, I will make fun of you for being a baby, but that is [...]
Filed in Alcoholic, Beverages, Non-Alcoholic, Sweets, Tips & Tricks
|
Also tagged beer, coffee, Collins mix, creamsicle, Guinness, oatmeal stout, root beer, vanilla
|
