So, the last few days have been a whirlwind of cooking, and I’ve learned a few interesting things. Let’s see: 1. When you make pesto, grind the nuts first. Then add the leaves, then the cheese. Oil and butter come later, along with salt. Nuts first allows the leaves to be ground up dry, which […]
A post in response to the request of a friend. Omija is an interesting berry: its Latin nomenclature is Schisandra chinensis, the latter portion of the name being a hint that it is native to Asia–particularly Northeast Asia. Back in Korea, I first experienced the stuff as tea, but got curious about what it would […]
I’m too busy for a proper post, but I thought I’d update on last time with more pictures of all the nice stuff we’ve been cooking up here in Saigon. The nice thing about having a fair amount of time, and about food being relatively inexpensive, is that you can experiment with cooking. Mrs. Jiwaku’s […]
This is just a quick update for those wondering why I haven’t posted anything in a while. There’s snaps of food I’ve cooked, a rare recording of the current state of my sax playing as of right now (and a discussion of an online course in jazz improvisation I’m taking with Gary Burton, yes, that Gary Burton), and a little discussion of my writing.
Apparently yes. I was dealing with some stuff so I wasn’t so into it, but other people who tried it liked it… I suppose that’s encouraging, this being my first risotto. (It was a bit too salty, though.) I basically followed Felicity Cloake’s advice, though: I had to use arborio rice–the other stuff wasn’t available. […]