As a Jew in the US Army during the Jewish high holy days, I was not given my pass to go home for Roshashana, nicknamed by some military guys as "Rusha Homa." Fast forward to this years festivities. I had a "farkhalesht lekhtsn" (yiddish for...
Got time for some vampire charcuterie? That’s right, folks, we’re talking blood sausage, or, if you want me to show off my fancy language skills, “boudin noir,” the tasty delicacy that satiates belly and soul. Actually, if only Countess...
Making a staff meal at work, and craving comfort food, I made empanada Gallega, basically thick-crusted pies, here stuffed with tuna. I got tips from Chef Daniel, while I posted photo’s online, he’s from Asturias. “You need to fold and pinch the...
“Joule” is a kitchen tool. More precisely, it is a method of using sealed bags “sous-vide” in processing food at lower temperatures with water circulator. It’s a smaller model so I wanted to see the difference with the Anova precision...
The ongoing no-gas crisis continues in my building. Tired of the electric coil burner-top offered by my landlord, I went out and bought an Induction cooktop. The one problem is cookware, namely my collection of stainless steel pans with copper...
