We’re brimming with heirloom tomatoes from our farm CSA box, but somehow none of my usual uses for tomatoes have seemed appealing lately. The tomatoes this year have been so good that they mostly beg to be eaten straight - sliced with a bit of sea salt and good olive oil, or layered into a [...]
Posted by: Will on August 30th, 2007 © Filed under: Condiments, Preserves | No Comments »
I’ve finally done it! I’ve successfully reverse engineered Taqueria El Favorito’s (fresh) green salsa, the best salsa I’ve ever encountered in all my travels. Now let me tell you, I’ve eaten Mexican food in Mexico, Portugal (please don’t even ask), France (same goes for here), Italy (and here), Venezuela, Arizona, New Mexico, and in hundreds [...]
Posted by: Will on August 16th, 2007 © Filed under: Condiments | No Comments »
This is perhaps the easiest recipe I could post, but it is so simple and miraculous and delicious that you will no doubt make it again and again. Just dump plenty of heavy cream into a mixer or food processor and beat until the butter and the “butter milk” begin to separate. [...]
Posted by: Will on July 25th, 2007 © Filed under: Condiments | No Comments »
Ever since I moved to Long Beach, CA, home to over 50,000 Cambodian immigrants and said to be the second largest Cambodian community in the world after Phnom Penh, I’ve had easy access to some of the tastiest and most authentic Cambodian and Thai food in the US. In fact, some of these restaurants [...]
Posted by: Will on July 23rd, 2007 © Filed under: Condiments | No Comments »
The bitters materials arrived a week ago Thursday, but other projects kept me from launching the experiment until this Wednesday night. I had fun jarring, labeling, and tasting all of the different components. Then I measured out the ingredient and assembled the mixes. It took only a few minutes - I just [...]
Posted by: Will on July 20th, 2007 © Filed under: Cocktails & Spirits, Condiments | No Comments »
