Sometime within the last week, Aaron and I were talking and he brought up a dish many of you will probably remember: Beef Stroganoff. We talked about how it seemed like nearly everyone raised in the 1980s and 1990s (at least in the Midwest) ate it regularly, often of the Hamburger Helper variety. It was ubiquitous, reaching worldwide popularity after emerging from Russia during the 19th century. You could not get away from this stuff – you ate it at home, you ate it when visiting family or friends, you at it at school, you ate it at church events.
One of you suggested we try a restaurant called Din Tai Fung; specifically, their xiaolongbao. They were delicious and lived up to their reputation!
There is a Korean restaurant in irvine, California known as 도시락, or Dosirak. It sells boxed Korean lunches and they are delicious! I highly recommend it.
Happy Thanksgiving to all of you! I hope you and your family had a wonderful holiday! This year, Aaron and I did something we haven’t done since college: we didn’t cook or bake for Christmas, instead catering it so we could focus on work.
While there is still a lot to get done, our place in Newport Beach is coming along nicely. After returning from Missouri, where we had been for several weeks in order to continue our planned personal and professional relocation from the state, we finally stocked the kitchen and started cooking!
Today, we were in Newport Beach knocking some things off our task list. We haven’t had a chance to really explore anything in the surrounding area, nor do we expect to until at least a couple of months after we’ve completed the move as we need to execute it with speed and precision, but we did figure that we could take our lunch break to check out one of the local Korean restaurants. We settled on a place called Chan Chan Food House in nearby Irvine, California. We didn’t know what to expect but the food looked delicious and the reviews were good.
Our Personal Project for 2016 – Addition Through Subtraction A few years ago, one of our projects involved focusing our pantry on the bare essentials; raw ingredients that could be used to make almost any recipe imaginable. At the time, I posted pictures of the early stages, which included different types of flour (bread flour,…
A Night of Delicious Korean Food at Sobahn in Kansas City My youngest sister flew back from the East Coast tonight after being out there for roughly three weeks. My parents, Aaron, and I met her at the airport and then went out to a place called Sobahn, a well-rated Korean restaurant in Kansas City.…
After making the rum raisin ice cream recipe, we decided to try our hands at a white chocolate ice cream recipe, which used whole eggs (rather than egg yolks), a 1/3rd increase in the heavy-cream-to-whole-milk ratio, left out the brown sugar, granulated sugar, and salt, and a few other tweaks in terms of the order in which the ingredients were assembled.
I’m not sure what it was but a few nights ago, I had an overwhelming urge to begin planning our meals for the next two months, a big part of which I wanted to feature older recipes that don’t get their due. This autumn and winter, we’re going to cook like it’s 1700 – 1950; Shepard’s pie, German Christmas cakes, Yorkshire pudding, perhaps an Apple Dowdy from Colonial America. I want to go back and make things that get most of their flavor profile extracted from a handful of key ingredients; fruits, nuts, meats, liqueurs, or spices. Rum raisin ice cream was on that list.