Meat

In All recipes, Meat, Snacks

I-Think-It’s-Asian Porchetta Sandwich

Jason took a bite and asked me with his very “lardy” mouth, “Why is this Asian?” Well… I suppose because… “The marinade.” I answered affirmatively with secretly not-so-affirmative doubts. I mean can I call it “Asian” because the pork marinade is mainly FISH SAUCE, and that there’s GINGER in the aioli, and that the chili is inspired by a HUNAN dish? Yes. Yes, I think I can. So bear with me. If there’s any dispute over how I name my articles, please do so kindly remember that I AM a self-proclaimed confused individual. OR IF I’m just being self-consciously hypersensitive… In that case, forget what I said and carry on.

07.11.2012

In All recipes, Bakery/Pastry, Got Nothing But Time, Meat

Fancy a Meat Pie?

(简体)（繁體）

What I have hea is a rawther nice British meat pie (This is OBVIOUSLY accent, not typos… don’t be an arse about tit). Eva since I overcame my fear in baking (sort of…), I admit that I’ve gone a bit bonkers! What to pie next? What to pie next? Out of all the brilliant recipes out thea, this one has somehow stick. For one it looks bloody delicious, absolutely pukka! And second I believe it’s pure fate. First I saw it on the tele when they were talking about British street foods, and then a magazine featuring the exact same thing LIT’erally fell on my lap. Two makes it a sign.

…Is it as difficault to read as it tis to write in a Brit accent….? I have new found respect for Lindsay Lohan. Oooh sod it! I give up…

06.29.2012

In All recipes, Got Nothing But Time, Meat, Noodle/Pasta/Rice

Taiwan in a Pot

(简体)（繁體）

I mean, really. Taiwanese or not, if looking at this doesn’t induce some watering in the mouth, I’m afraid we don’t have anything in common. Just imagine that gelatinous pork belly coated in DARK, CARAMELLY AMBER SAUC… wait. It looks more like blurry, grainy, monotone photo that’s seen too much UV light?

Ooooh… haaa.. ha… you know… Instagram being SO happening and all… ha.. I thought it’d be cool to do a little “retro” look. Just kind of keeping up with the tech world… kind of thing… BUT HEY, not fond of distorted view of the world behind diffused lenses? OK. We’re back.

06.01.2012

In All recipes, Meat, Snacks

To Roll, or Not To Roll

(简体)（繁體）

Like standing in the DMV queue and being asked (judged simultaneously too) if I wanted to be an organ donor. Or whether to leave my BJ apartment on a PM2.5 hazardous day for groceries or starve with cheese crackers. Or whether to spend the last scrap of my monthly budget on the air purifier we really do NEED versus the new iPhone I really do WANT. Nobody said being an adult is easy.

So years of life-defining choices as such have boiled down to this moment – I find myself standing in the kitchen in BJ (how the hell did I end up here…?), deciding which is the better way to form an Asian meat pie.

05.20.2012

In All recipes, Meat, Snacks

A Bite of Le Marais

It’s impossible to shake, like it’s wired into my every nerves, and rejecting whatever highly-caffeinated substance I have been shooting up my veins. It has made it its personal quest to destroy my complexion, and put my blog, my kitchen and my dear dear camera on life-threatening danger. Just know that I’m writing this while floating in a distorted, murky, brain-scrambling derangement. Thoughts are bouncing off the surface of my consciousness like dimming fireflies, twirling and giggling, so close but out of my grasp. “Wait, don’t go. Why so shy?… let’s play…”

05.12.2012

In All recipes, Meat

Nice Rack

There are many who shy away from lambs, including a number of my personal friends. So I’m not going to say anything rude here, only … what the hell is wrong with you? Lamb is one of the most flavorful meat! In some cases even tops beef! Its unique flavor and aroma (is someone gagging right now..?) has no equal. Yes, I’m talking about the “gamey-ness”. What “gamey-ness”? How come beef isn’t tagged with any condescending adjective, but only nice words like “beefy” and “meaty”, whereas lamb is stuck with “gamey” and “lamby”….. Because of it, some restaurants would go the distance, like 12 extra steps to remove the unique flavor of lamb or goats. What is this? Tastes like beef. If I wanted beef I would’ve ordered beef…. Now where’s my lamb?

04.12.2012