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Category Archives: Eating
Recipe: Tonkatsu (Japanese breaded pork cutlet)
Katsu or Tonkatsu? The helpful UPB Foods site informs us that katsu was introduced to Japan at the turn of the 20th century as part of Emperor Meiji’s drive to open the country to modern/Western influences. The original dish resembled … Continue reading
Recipe: Copycat Bulldog Tonkatsu Sauce
Tonkatsu sauce is a ketchup/Worcestershire mix served with pork or chicken that has been breaded, fried and cut into strips. Bull-Dog, the most popular brand, has a mystery sweet/astringent element that might come from the prunes listed in the ingredient … Continue reading
The death of Tex-Mex?
“The death of Tex-Mex as we know it” was a headline in yesterday’s Axios News. I nearly spat out my taco when I read the words. Fortunately, it turns out the rumors of Tex-Mex cuisine dying are greatly exaggerated in … Continue reading
Recipe: Pickled Shiso (Perilla)
Pickled shiso, aka perilla, is a popular component in an array of Korean banchan appetizers. You can get it jarred, or in the deli case of your Korean market, but it’s much better when made with fresh shiso from your … Continue reading
Recipe: The Bear’s Braciole
Chef Courtney Storer, sister of the show’s producer, generously shared a recipe for this Italian “family meal” dish which was prepared before our eyes in the 6th episode of The Bear. I’ve made some tweaks which I humbly believe will … Continue reading
Recipe: Shiso Coleslaw
Shiso Coleslaw, why not? The original recipe used Napa cabbage but it’s nicer to use red cabbage for the red/green contrast. The “beefsteak” notes of shiso work particularly well here but I think fresh mint or basil might work too. … Continue reading
In which I make The Bear’s braciole
In Episode 6 of the chef drama “The Bear”, the Berzatto family is gathered in the kitchen while dead brother Michael (this is a flashback) tells a shaggy dog story involving the Chicago Blackhawks and Bill Murray. During the process … Continue reading
Recipe: Emily Nunn Restaurant-Style Vinaigrette
Emily Nunn freely admits she stole this recipe from Marcy Goldman’s A Treasury of Jewish Baking and I will just as freely admit I stole it from Emily, in hopes you will check out her Department of Salad newsletter (now … Continue reading
Posted in Condiments, Eating, Recipes
Tagged Department of Salad, Emily Nunn, salad dressing
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