Today marks another milestone on Chewing the Fat. It’s our 325th post and sometime in the very near future we will achieve our 300,000th page view. Not bad for a couple of self-taught cooks who just love to bake and cook and have never had a lesson in our lives. But that was the whole idea when we started: If we can cook it or bake it, you can cook it or bake it. And although it may appear that we are whizzes in the kitchen, I can quite promise you that Andrew and I do not share our bombs—our soufflés that flop, our spice mixtures gone haywire, our cakes that didn’t rise. We never publish anything that didn’t turn out right until it does turn out right. I think this is why when we get comments from Mary in Oyster Bay, Kate in Alberta, Lauren in Dallas or Bubbles in Montreal, I am always so pleased that they really use the recipes we post, that their guests and/or husbands love their cooking. So here’s to all of us who get our kicks in the kitchen, who love discovering new tastes, new adventures in cooking old favorites and new ways to please everyone who comes to our table. And one more thing: Just when I think what can I possibly cook today? How can I find something new to share with our readers? Along comes a recipe like today’s Banh Mi sandwich with its Pickled Carrots and Daikon. And for the first time, I made my own pickles in all of 30 minutes flat. And guess what? If I can make my own pickles, you can too.
Crisp Baked Tofu - A delicious & simple recipe for crisp tofu, marinated in Asian seasonings, including ginger, garlic & chile paste.
1 day ago