“This should be the weekend of stinging nettle,” Sarah told me. “Find something to do with it.” Months ago, when we were planning our garden for the year, Sarah told me that she would like to get away from growing only nightshades. For the previous two summers, it had been eggplant, and pepper, and tomatoes […]
Roti is so very easy, and so very very good with everything from fried chicken, to kabob, to curry. For those who don’t know, roti is the simplest of the Indian flatbreads, made from whole wheat (atta) flour, water, and salt. It is eaten all over South Asia (and apparently, in certain parts of the […]
I just wanted to be clear about older posts on this site. Everything from before July 28, 2011 has been transferred here from my Livejournal. You may notice some inconsistency in formatting, spelling and grammar problems, and an acute lack of pictures. That is characteristic of my posts in that (less formal) setting. You can […]
It’s brewing time again — or at least planning-to-brew time. Now that I have an appropriate temperature control mechanism, brewing during the summer is a piece of cake. So I figure that when I get home from a short trip at the beginning of August, I’m going to start beer number five for the year. […]
Twice-cooked is an escape from, and refinement of, my long-kept and intermittently updated Livejournal. I have found, over the years, that my blogging interests have focused themselves, narrowing from an accounting of my daily activities (mostly tedious) to an exploration, and sometimes a justification, of the various outlets for my dilettantism. Which means, for now, […]
1 pint of mixed hot green chili peppers (I used some Thai peppers, some Serranos, and some Portuguese) 4 cloves of garlic 1.5 Tbsp white vinegar 1 Tbsp olive oil 1.5 tsp white sugar Fish sauce (or salt) to taste Chop and stem the peppers, then add all the ingredients to a food processor, and […]
I’ve posted a recipe for squash-blossom pasta sauce before, but I’ve done some revising, and wanted to post it again. This came out perhaps better than any other iteration I’ve tried. I would highly recommend it, especially if you are like me and have some overly enthusiastic summer squash dominating your garden. 2 yellow squash, […]
When writing wasn’t going well this afternoon, I gave up and made scones. They’re loosely based on Mark Bittman’s super-fabulous scone recipe from the New York Times, only they’re not at all the same. They are just as easy, however, and take no more than 45 minutes from mixing bowl to plate. So check it […]
So I’ve bottled my latest foray into beer brewing. It shall be called “Black Dot Bitter,” because I marked the caps with a black dot to distinguish them from (the unmarked) bottles of my previous beer attempt. I did some tasting as I was bottling, and it was very yummy. A little bit on the […]
So … in my experimentations with making char siu — the Cantonese-style barbecued pork — I stumbled upon this. It’s Chinese red wet bean curd. It is key in a lot of the recipes I’ve found for making the sauce. And it is … *really* unfortunately named. Although, as it turns out, the name is […]