Andrew’s sister Lauren and I have an ongoing contest to find people who comment on a recipe they’ve so radically altered it bears no resemblance to the original. Despite having tinkered with the ingredients, the quantities, the cooking time until the recipe is unrecognizable, you’d […]
Category: Ground Pork
How about some Zha Jiang Mian for dinner tonight? Well then, how about some Black Bean Noodles with Pork and Mushrooms?
Andrew’s sister Lauren and I like to share “Comments” made by cooks about other people’s recipes. Our particular favorites are when someone spends not one minute following the original recipe but instead enters their own little world and creates a dish that has absolutely nothing […]
I sometimes think I should have called Chewing The Fat “Chewing the Pasta”. I have such fondness for pasta that I make it on a weekly basis. I am well aware of how many people eschew its carbohydrates. Sorry, they’re missing one of life’s great […]
Food and Wine’s Justin Chapple I’ve bought the Bok Choy Trader Joe’s sells quite a few times. I like the crisp crunch and slightly bitter flavor of the vegetable. But I have to admit, my Bok Choy hasn’t risen to any great culinary heights. Recently, […]
Mark Bittman Flexitarian Mark Bittman is one of the most thoughtful of food writers. He calls himself a Flexitarian, which he defines as a “moderate, conscious eater” whose goals are “a diet that is higher in plants and lower in […]
The Tastee Inn in Sioux City, Iowa where you can get a Sloppy Joe or Loose Meat Sandwich for $2.00 The Sloppy Joe is hardly anyone’s idea of gourmet food. This may lie in the fact that making one requires virtually no culinary skills of […]