Dirty Ladle
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You haven’t had ice cream until you’ve tried Bi-Rite Creamery’s. If you are planning on visiting San Francisco, I command you to make a stop to this small shop. Hands down, no que...
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Dirty Ladle
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James Lee Another fantastic post!
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Jung Kim Can't wait to try this one. :)
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Dirty Ladle So what exactly makes ice cream…well, ice cream? Specifically, ice cream is consisted of milk protein, sugar, fat, and water. Whipping all of these ingredients creates a colloidal structure where air bubbles and ice crystals spread among destabilized fat globules.
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Like many of my neighbors, persimmon trees are abundant. Generally, these fruits are ready for picking anywhere from late October to early December. They require little maintenance and are easy to grow, which probably explains why the tree in my backyard has survived for an X amount of years. I remember bringing in a bag of these to work and had a difficult time explaining the flavor of these tomato-pumpkin looking hybrids. One of my coworkers, who had never had these, had described them as having a texture of a nectarine, and a mild taste of apple.
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Buttermilk is tart/tangy. The taste reminds me of a yogurt + sour cream mixture. Buttermilk is a fermented dairy product produced from cow’s milk. You can bake, cook, and drink this stuff. It softens the gluten in flour; hence, makes soft, tender cakes. It even makes a great addition to dressing! NY Times has a recent article about the rise of buttermilk–be sure to check it out!
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Dirty Ladle
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The official start of Fall this year was Sept. 22. Call it wishful thinking, but I think the city’s beginning to feel it…even if it’s just a teeny bit. We’ve been having some rain and cold mornings, but I think we are finally getting there.
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Dirty Ladle
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Dirty Ladle I’m not sure why we associate fall with cinnamon, nutmeg, and ginger. I do know these are spices I enjoy all-round. It’s like Christmas in your stomach 24 hours a day!
Gourmet released this recipe a couple years ago from Pastry Chef Claudia Fleming during her reign at Gramercy Tavern. As noted, this recipe is best eaten 1-2 days after it is baked. After a day, you can really taste the Guinness, molasses, and ginger. So don’t panic if you eat this right out of the oven and are left wondering why the cake tastes like bread! The sweetness will settle in after.
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I am in love with pastry chef Zoe Nathan. When it comes to pastries and cakes, she has a magic touch–turning flour and butter into an endless selection of pumpkin and ginger breads, cookies, tarts, and cornmeal cake! If you love cornbread, then you will be a huge fan of this recipe. Imagine cornbread’s dense, crumbly texture sweetened with seasonal fruit (and also some sugar). Have no fear, Zoe has graciously shared Rustic Canyon’s cranberry orange cornmeal cake with LA Weekly and Huckleberry’s blueberry cornmeal cake with Bon Appetit.
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Dirty Ladle
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I never tried bacon until I started college. My parents instilled in me the belief that bacon was a dangerously unhealthy product. It was addicting and dangerous. Just dangerous.
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Dirty Ladle You can never have enough apples in your refrigerator. You can pair them with cheese, toss them in salad, stew them with beef ribs, and create an endless array of cavity-causing sweets. This weekend Los Angeles celebrated Carmageddon: The Sequel, which really translates to finding reasons to stay home. I didn’t make a list of things I could do, but I knew that a trip to the market would kill a couple of hours. Saw some beautiful Jonagold apples. These apples are in season from September and October so I couldn’t resist.
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Growing up, I hated bittermelon. My dad would get every opportunity he could get to cook these, but worst part? He didn’t try to cook these any different. It wasn’t like my younger sister and I would come home to a breakfast bittermelon smoothie followed by a bittermelon pie for dessert. Instead, we were greeted with bittermelons stuffed with pork in a chicken-based broth at least once a week...
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I took a macaron class a couple of weeks ago in San Francisco. In terms of knowledge, the class taught me a lot, but, honestly, I really don’t know how well I was able to retain all of that information (sometimes you get so focused on the eating part of the class, you forget the details).There were some raspberries on sale so I figured it wouldn’t hurt to make some macarons sans instructor.
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While I was in Indonesia, the Mrs. taught me a very simple dish–easy to eat and fast to make…or is it the other way around? She calls it 부추 (puchu) 삼겹살 (samgyupsal), which translates to chives and pork belly. This dish only calls for five ingredients. Not a lot of seasoning is involved; however, it helps that the pork belly contains the bulk of the dish’s flavor! (Note: the serving size is on a smaller scale as this dish is to be served with other side dishes; however, you can double up the recipe for a more filling entree)
/yields 2 servings/
0.5 lbs of pork belly, sliced into 1cm thick strips
1 tbs soy sauce
1 tsp black pepper
1 garlic clove, minced
grapeseed oil or vegetable oil for the pan
1. Massage the soy sauce into the pork for a couple of seconds, ensuring that each strip gets its share of sodium. Add black pepper and massage. Let it sit for about 5 minutes.
2. Over medium high heat, place oil in pan. Once you lift the pan and the oil is running across the pan, you can toss the pork in.**Note: To brown your meat and give it nice crust, let the meat sit in the pan for about 2 minutes before tossing/moving it**
3. Once the pork is done or has reached a golden hue on both sides (you may also want to peek into a strip for doneness), add the garlic and chives to the pan. Stir-fry for a couple of minutes until the chives start to wilt.-
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Dirty Ladle Mentaiko is processed from Alaskan pollock roe; generally it is marinated with salt and some other spices giving it a salty, slightly spicy taste. In its marinated form, it’s also known as karashi-mentaiko. This little eggs are perfect when you are on the go: pile a small mound of rice on roasted seaweed with mentaiko on top…voila! Ready to eat! However, if you have a couple of minutes to spare, the following recipe is tasty and simple to follow.
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Dirty Ladle Over the past weekend, I visited a couple of friends in San Francisco. Generally, my visits have become an excuse to try out the newest bakery/coffee shop/restaurant we can find. However, we decided to do something different–something that could involve eating and a little of something else at the same time: macaron baking!
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http://food.socialengine.com/post/1350/caramelized-figs-with-star-anise-and-cinnamon
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A couple of days ago, Fox aired Master Chef’s season finale. Still in disbelief how beautiful Josh’s lamb turned out! I felt inspired and rushed to the kitchen. I couldn’t make anything as fancy as that lamb as it was about 10PM at this point, but had to pretend that I, too, had Gordan Ramsay watching over me. Had some figs and Haagen Diaz ice cream…and threw in a couple of other ingredients I had at hand. It was quick and refreshing. (Note: measurements may not be accurate; did this on a whim)
/yields 2 servings/
6 fresh figs, halved lengthwise
1/2 cup of brown sugar
1 tsp of cinnamon
2 pieces of star anise
1 tbs of lemon juice
1 tbs of butter
your choice of ice cream (I opted for vanilla)
1. Toss the figs in brown sugar and cinnamon
2. Heat the pan on medium, then place the butter. The pan should be hot enough so that you see the butter skidding across the pan.
3. Add the fig-sugar mixture, star anise, and lemon juice. Do a quick stir to get a good mix.
4. Let it sit on the pan over medium/med low heat until caramelization occurs. The figs are caramelized until you see the juices of the figs, lemon, sugar, and etc. combine to form a thick consistency.
5. Once it is done, grab a scoop or two of your favorite ice cream. Top it off the figs and its juices; garnish with basil leaves and star anise.-
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Dirty Ladle Asia has long welcomed soybean sprouts–in fact, the majority of Asia (e.g. Japan, China, Vietnam, Korea, and etc.). They are considered a staple (second to rice). Sprouts are quick and versatile: they can be added as an afterthought (tossed into a hot piping bowl of pho), stir-fried, salad-fied, and much more.
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