If there is a food equivalent of a hug, it would be chawanmushi. It's a savoury steamed custard whose egg-to-liquid ratio is borderline deficient which results in an incredibly silky, jiggly, and light texture that barely holds together. I use hondashi with no shame because that stuff's gold. The whole point of chawanmushi is to… Continue reading Negi Chawanmushi
"How dare I tamper with a recipe that literally breaks every Masterchef contender and elevates all Italian nonnas to culinary sainthood?" This recipe is one of my weekday staples for one major reason - it takes only 5 minutes which coincidentally happens to be what you need to poach your eggs… Continue reading Green Eggs and Ham
I could be vegan, if I didn't know how to make proper eggs. The truth is, eggs are far more interesting than the most ripe-but-firm avocado, the most perfectly-round head of cauliflower, and a low-sodium can of chickpeas (including the aquafaba). No PETA, I don't see anything wrong with eating eggs when they come from… Continue reading Don’t put all your eggs in the same…pan?
It's the ordinary things that seem important to me. This Sunday I enjoyed the rare luxury of having the entirety of an afternoon liberated from any obligation to weigh it down. So I went see the lovely mister Alex Colville at the gallery across the bridge. If you're anyone like me, regardless of the reason… Continue reading On Alex Colville
It's a thin line, really, between oblivion and being on the fence. Neither allows you to adequately make a decision, and neither engages you enough in the consequences of a potential decision, should you make one. So here's a great question: meringue or not meringue? While traditionally in France the tarte au citron is made… Continue reading because pie is irrational