Harvard SEAS lecture 10/17/11, Nandu Jubany and Carles Gaig

(Nandu is on the right; Carles Gaig is on the left.) It was a quiet evening for a SEAS lecture tonight. I think the room was only 2/3rds full. I suppose it’s because the guest speakers were Nandu Jubany and Carles Gaig, both Spanish chefs without the fame of Jose Andres or Grant Achatz. I [...]

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Cooking from creative, young minds

disclaimer – I don’t know the “who” behind these recipes. All I know is that they were created by young grade school kids (maybe 1st grade?) back in 2000 as a Mother’s Day project. I was talking about baking with my 7 year old niece in the office building kitchen when a colleague asked me [...]

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Pumpkin yogurt, or when experiments go well

I finally got around to making yogurt. It’s pretty easy even though the directions can be lengthy. For little ol’ me, who doesn’t eat a lot of yogurt over the course of a week, making a quart of plain yogurt does not save me any money. Chances are that a quart of whole milk costs [...]

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It’s a Boston thing…

… AKA corned beef and leftovers, part 1. I never had a proper serving of corned beef until I was 23 years old. Before that, I only had a deli version that came in a plastic packet as a kid.  But one of the vendors through my full time job did annual St. Patrick’s Day [...]

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Modesty forbids

Mikan-san won’t mention that she made an awesome homemade bread so I will: Mikan-san, your bread was MOST EXCELLENT. Thank you for the sample. I om-nom-nom-ed it with great gusto. Also, Awesomesaucers and attendees. Equinox party. I have no clue what I’m making as I don’t know what anyone else is making, and since no [...]

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Thai night

Asano-mama and I had a hankerin’ for Thai food, so we decided to have a mini Thai food night. The menu was pretty simple: homemade vegetable pad thai with tofu and a fusion-ish chili pork with scallions and sesame seeds. The secret to good pad thai? Two things: 1. Make your own tamarind sauce. If [...]

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Of chickens and boiling

Last night, I made chicken stock. I didn’t have as many ingredients as I would have liked: the bones from three chicken breasts, two carrots, some onion, and dried herbs. But it worked.

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Can’t we just pay somebody to write a funny title for this post using “equinox”?

So…we’re having an Equinox shindig on the 29th, though it won’t actually be on the Equinox, it’s ok, because we’re ok. We haven’t decided yet if it’s going to be themed — ALL COCONUT ALL THE TIME? I am very good at throwing things in a pan and burning them. A master, in fact. Off-hand, [...]

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