Musings on Starters, Mains, Desserts and Second-Helpings…
Posted in Arezzo, beans, braised, fabada, Florence, hearty, herbs, Italian, pork, pressure-cooker, Tuscan, tuscany on Apr 28th, 2010
“I eat my candy with pork and beans. Excuse my manners if I make a scene.” -Pork and Beans, by Weezer I could begin this post with a rose-tinted anecdote about how, during the run-up to our wedding in Italy, as Amy and I were lingering romantically over a typically rustic Tuscan dinner one warm [...]
Posted in Burmese, chicken, chicken stock, coconut, culture, flour, Garlic, ginger, history, lemon, noodles, onions, shallots, spices, tradition on Apr 15th, 2010
There is so little information available about Burma (or Myanmar, depending on how you rock it) that after the inevitable Wikipedia entry, the CIA World Factbook is the second item that appears in Google’s search results. This anonymity is largely due to the military dictatorship that has kept the country under lock and key for [...]
Posted in America, barbecue, beef, grilled, grilling, Korean, Meat, Ribs on Apr 7th, 2010
I’m not reinventing the wheel here. Korean food is slowly getting the recognition it so rightly deserves across America. Although you may not be able to find as giant a Korean menu in Des Moines as you would in Los Angeles or New York, you’d be surprised how many Korean BBQ restaurants exist. (Upon a bit [...]
|
Like us on Facebook
Follow us on Twitter
Follow us on Pinterest
Get our feed by email
