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Category Archives: Eating
Cavender’s Greek Seasoning
Cavender’s Greek Seasoning is something we always have in our kitchen. Although it’s advertised as the only seasoning you need, we mainly use it on grilled meats, especially steaks. An ideal prep will have Cavender’s on one side of the … Continue reading
Recipe: Thai-Style Cole Slaw
We came up with Thai-Style Cole Slaw for the carb-shunning Always Hungry diet. But it’s so good it’s joined our regular rotation. The sesame oil, rice vinegar, fish sauce and lime juice go together like a barbershop quartet, creating a … Continue reading
Yummy (the 50s called, and it wants you to eat its tuna loaf)
Yummy is a new song and video in which the shape-shifting Justin Bieber is seen cavorting with various 50s-inspired dishes and Jello molds. And my Yelp friend Eric T has alerted me to a Buzzfeed compendium called “21 Truly Upsetting … Continue reading
Recipe: Broiled Baby Octopus
Broiled baby octopus is easy to make and a versatile addition to mezze, antipasto or appetizer combos (terminology defined by the cultural palette you’re using) as well as a distinctive and flavorful addition to a hearty salad. Rest assured that … Continue reading
Recipe: Porchetta-Style Pork Loin Roast
This Porchetta-Style Pork Loin Roast is a good way to enjoy the flavor profile of porchetta—primarily fennel and aromatic herbs—without the hassle of buying and rolling a whole pork belly (which we still have in our freezer, btw). We essentially … Continue reading
Food for Thought: The Food of Sichuan by Fuchsia Dunlop
We received The Food of Sichuan for Christmas and discovered that, rather than an entirely new book, it is “a new updated version of the classic Land of Plenty”. If you didn’t get the older book on our recommendation, … Continue reading
Posted in Cooking, Eating, Food for Thought
Tagged Chinese, Fuchsia Dunlop, Sichuan, Szechuan
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Amazon thinks we love Durkee’s a bit TOO much
Do we love Durkee’s Sauce a bit more than is appropriate? Amazon.com seems to think so. It’s true that we ordered a three-pack of Durkee’s on Thanksgiving Eve when we discovered we were in danger of running out, and it … Continue reading
Recipe: Spicy Cajun Shrimp
Spicy Cajun Shrimp is a light modification of a recipe called Barbecue Shrimp in the wonderful Jubilee cookbook. It’s a great way to use the one-pound bags of frozen shrimp which have been deveined but still have the shells on. … Continue reading
Food for Thought: Texas BBQ Posse
As we were reminiscing about good times with Vencil Mares, the latest newsletter from Texas BBQ Posse popped into our inbox. These are Dallas-based folks (many work for the Dallas Morning News) and since there is not all that … Continue reading
R.I.P. to BBQ giant Vencil Mares
Texas barbecue giant Vencil Mares, proprietor and pit boss at the Taylor Cafe in Taylor TX, passed away on November 24, 2019. He had just celebrated his 96th birthday. You can find several references to Vencil Mares on Burnt My … Continue reading