We used Francis Lam’s recipe for his ginger scallion sauce, but everything else was made on the fly. The sauce was made to go with some noodles, but it’s not pictured. (Okay, it’s at the bottom, left hand corner of the first picture, but the dish doesn’t look that great. Taste, on the other hand, was ridiculous. A good kind of ridiculous). -...
COOKIES WITH CLAUDIA
Photo credit goes to Claudia. It was her first time with the camera! - FLORIE
I WANT TO WATCH:
In no particular order: El Bulli: Cooking in Progress Jiro Dreams of Sushi Entre les Bras, la Cuisine en Héritage The Apple Pushers - FLORIE
Earlier today, I pleaded with M not to include bacon in our pasta dinner. “Please don’t torture me by eating bacon in my presence today. It would crush my morals. I would do bad things for bacon right now.” This statement is still halfheartedly true. What the hell am I trying to do here? Simply, eat more vegetables. And surprisingly, I found plenty of recipes sans meat in my...
Are *bleeping* delicious. Better AKA real post coming soon. We promise. Life got busy real fast. That’s a terrible excuse, but it is what it is.
NO KNEAD BREAD
I splurged on a Le Creuset Dutch Oven over the summer, and I’ve been making lots of Mark Bittman’s No Knead Bread with it. It’s minimal effort but high reward. In fact, I’ve stopped buying bread from grocery stores, so it’s a money saver, too! (Granted, you’ve got to make an insane amount of bread before you make up the price of a Le Creuset…..) ...
MORE MUNG CAO, PLEASE
I traveled to Vietnam a couple months ago on a medical mission trip. Secretly, I was on my own little culinary adventure. I wanted to sample anything and everything. What I saw on my plate did not always look delectable or even edible, but it was exciting still to try something new. Take a look at this oddity- fermented meat balls. It was such a weird combination of sensations when I took a bite,...
LUCKY PEACH ISSUE TWO: THE SWEET SPOT
The ramen noodle recipe Connie and I used on Momofuku Ramen Night was from the culinary journal (aka magazine) Lucky Peach. It’s a good read for anyone who’s (legitimately) into food. The second issue—titled The Sweet Spot—is set to release mid November, and your best bet of finding it in the U District would probably be at Bulldog News on The Ave. So go, read, and enjoy. ...
For those of you who are into Seattle’s bar scene: Murray Stenson-the “Best Bartender in America“-is on the move! He’s been shaking up drinks at the Zig Zag Cafe for a while now, but Michael Mina (who used to go to UW!) pulled him away to work at his newest restaurant: RN74. Seeing that the place only opened this summer, Stenson’s stint at the downtown restaurant...
Our first post! Welcome to Connie + Florie. After months of talking about a potential blog, we’ve finally carved out a little virtual space for ourselves on the blogosphere and will be keeping a gastronomical record of what/where we eat. We started out the school year with a bowl of ramen. Not Top Ramen, not Shin Ramen, but homemade, Japanese ramen a la David Chang’s recipe from the...
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