I really love seafood, I’ll eat any I see. Recently, I experimented with three raw and cooked preparations which are relatively simple and delicious. The taste really depends on the freshness of the ingredients used. The sea is a blank canvas that can be delighted with all types of flavor combinations, so the possibilities are many.
Summer is around the corner with the lure of outdoor fun. While I can get almost all the groceries I need from a typical grocery store, I love walking leisurely under the sun through stands of fresh foods in a farmers’ market and hopefully, coming across a few interesting items that I can’t find in most grocery stores.
Today, while visiting the Irvington Framers’ Market in Fremont, I caught sight of the following nine items: Continue reading
Braising is a cooking technique that combines searing and cooking in a liquid. Usually it works well with tougher meats and is a easy way to create a flavorful dish. I decided to braise beef short ribs!
Ingredients: Continue reading
I enjoy watching lots of food-related shows, ranging from crazy reality TV (I’ll admit it, despite it’s lack of culinary depth, Cutthroat Kitchen is sometimes fun to watch!) to cooking shows to more serious documentaries…as long as they involve food, I’ll watch it! Through watching these shows, I’m often inspired and amazed by chefs who share their creations that represent who they are. Here are some of my favorite food shows: Continue reading
While we all enjoy the rich, creamy taste of desserts, most of us are concerned with their fatty and sugary ingredients. Can we replace the traditional ingredients of a dessert with more healthy ones while keeping the delicate and delicious taste of the dessert?
Today, I tried two different approaches to make blondies: Continue reading
It’s Sunday again. Strolling on a street filled with stands of savory produce on a sunny Sunday is always a good idea. At the farmers market, I can pick up fresh produce at a bargain price and get tasty and healthy ingredients for cooking. But aside from taste and health considerations, there are more why I love to visit the farmers market. Continue reading
While reading the online ScienceDaily today, I came across a piece of interesting food news: scientists at University of Florida have discovered the key to restoring great tomato flavor. According to the news release, during the past 50 years or so, commercial tomatoes have gradually lost their original tasty flavors. To put the flavors back to tomatoes, scientists have studied the DNA in a tomato gene (called “alleles”), identified the chemical combinations for better tomato flavors, and used genetic analysis to replace alleles in modern tomato varieties so that they can be more flavorful. Continue reading