Thanks to the above-referenced Tucson institution, I have converted the Gastro Kitchen at Hamilton Dining to the way of the Sonoran hot dog.

We had a case of beef hot dogs in the freezer, and this being the week before finals, it's time to use up the food we have rather than buy more. The chef was talking about yet another chili dog when ( Read more... )

This article shows the transition of limping-along Sprout to business-booming Public House and the revitalization of downtown Springfield. It is exciting to see! (buzzing-gnat worry, however, about how long we will be able to afford it.)

Tried Fuchsia Dunlop's very Hunanese General Tso's Chicken recipe (NYT article, may be blocked -- here's Serious Eats' copy) last night and DAMN was it good. (I admit to adding about a tablespoon of sugar to the sauce.)

This looks disgusting and delicious: the Francesinha.

Before I met and studied under Chef Rhoda Yee, I could NOT cook Asian food. I tried, but it was somehow just... not right. Now I have the right ingredients in the pantry, and it made all the difference in tonight's dinner. We had dry-fried green cabbage with a pinch of salt, with ground pork seasoned with Kevin's not-soy sauce, sesame oil, crushed ( Read more... )

I thought I would surprise Kevin. I had been wanting for a week or more to go across the river to see which Kansas water tower it is we see from the studio. (It's Elwood's, not Wathena's as I had thought.) But then I didn't turn around and go home ( Read more... )

Two dozen things to do with heavy cream, including a kohlrabi salad that looks worth its cost to me in lactose.

Fed something over 200 Thursday night at Noyes Elementary, family fun night and a math game. They had penne with tomato, mozzarella, hot Italian sausage, and ground beef, with green salad and garlic bread, cookies, iced tea, and lemonade. They guaranteed 285 and I prepped for 300, though I had probably food for closer to 400. (I chose a 3-oz dry ( Read more... )

Last week I built a creditable boeuf bourguignon, but only cooked it for about four hours. The leftovers went into a ziploc bag in the freezer.

Reheated today, the stew is SUBLIME.

We've had a couple of really tasty meals at the one Mexican place here in town, and a couple that were not nearly as good. Tonight was a good night. Terrific smoky chile colorado on a big plate with chile verde and rice and beans and a new garnish ( Read more... )