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2016-10-01 08:50
This is probably one of the most favorite renditions of pork. However, the supermarket versions of it tend to be heavily plumped with salt water and, god forbid, other liquids. This often re… Read More
2016-05-10 02:52
In total I have 3+1: a 14″ Chef’s Knife (Wusthof), a small Japanese Paring knife and a bread knife with a serrated edge. The +1 is a Ceramic workman’s knife which I use for… Read More
2016-05-07 07:30
I love cast iron cookware. I have 5 in various shapes and sizes. The non-enamel ones require seasoning and there’s no better place to learn how to do this than Sheryl Canter’s bl… Read More
2014-11-12 04:26
It’s near the end of 2014 and I’m still seeing people using the old “authenticity” stick to win arguments about cuisine. It’s a meaningless label because authen… Read More
2014-10-19 08:45
Recently J. Kenji Lopez-Alt of Serious Eats posted a really good article on using your cast-iron pan and a tortilla to make a world-class pizza, and it fired me up to fire up my oven and cas… Read More
2014-09-25 09:37
Roast Pork Loin Ever so often someone would post a photo of roast crackling pork and while a lot of care and devotion is dedicated to obtaining a crackling skin, the rest of the pork is igno… Read More
2014-04-24 03:27
Metaphors be with you. Let’s cut the mustard to get to the chase: in a sushi restaurant, tuna comes mainly in 3 different cuts: Akami, Chutoro and Otoro. There are many people who will… Read More
2014-03-25 02:41
If you ask me what’s my favorite Japanese restaurant in Singapore, I’d have to say that it’s not a sushi place. I love sushi but these places come and go so it can be heart… Read More

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