I am currently creating a website for “The Change,” the series of which Stranger is the first. Food features prominently in the series, and I’d like to have some recipes on the site ( Read more... )

1. I am on Goodreads here, and am happily procrastinating by importing reviews originally written here, and writing 2-3 line reviews of books I didn't review here. Also uploaded a more flattering (I hope) photo ( Read more... )

I normally dislike icing. It's too sweet and tastes like nothing but sugar. However, I recently made honey spice cakes and iced them with Martha Stewart's lavender icing, and it was delicious and easy to make. I think I could adapt the same recipe to make any sort of herb/spice/floral icing ( Read more... )

I am right now preparing Crispy Pork Belly (Siu Yuk), to be eaten with rice and sauteed ha choi. While I'm doing the parboiling, I am watching Nyesha kick ass on Last Chance Kitchen.

Also, I have ( pretty Parisian shoes. )

A cookbook/food memoir, emphasis on the former, about the cuisine and associated folkways and traditions of the Syrian Christians of Kerala ( Read more... )

Snow falls in utter silence. Today the sun is shining, and all the melting snow makes a sound like rain ( Read more... )

Entertaining and mouthwatering accounts of road food, genre Americana. The Sterns criss-cross America, eating at obscure cafes, lobster shacks, Pennsylvania Dutch places, rodeos, delis, taco joints, and barbecue pits hidden deep within the southern woods. This isn't great food writing, but it's good food writing. (Maybe later I'll do a post ( Read more... )

Here, have a totally inappropriate icon ( Read more... )

Yeah, yeah, I realize that 50 F and rainy is not "cold weather" for much of the world. Guys, I have only ever lived in Maharashtra and California, and mostly in hot parts of both! I am thin-blooded ( Read more... )

While house-sitting, I attempted a brine recipe for pork chops from the Lucques cookbook. It calls for dissolving 1/2 cup kosher salt and 1/3 cup sugar in 2 cups hot water, then adding three quarts cold water and various spices, then soaking the chops overnight ( Read more... )