Category: kitchen
-
Chicken and Andouille Gumbo and Beer
I describe how to make a chicken and andouille gumbo with a simple roux making technique.
-
Tasso: it’s like ham, but it isn’t
Today, I want to talk about tasso, pronounced TAsow. It sort of rhymes with Tahoe. Tasso is a fantastic charcuterie meat created in southern Louisiana. It is fast cured, seasoned, and smoked pork shoulder. It is easy to prepare and extremely versatile in its uses. My first memory of Tasso was as the missing item in…
-
A Practical Guide to Buying Beer Brewing Equipment
This is the second part of a three part series luring you into the fantastic hobby of brewing beer at home. You can read the previous post giving a high level view of the beer brewing process here: A Beginner’s Guide to Brewing Beer Per-Brew Economics Financially, brewing beer falls somewhere between owning a blog…
-
Eggs Benedict and the Ship of Theseus
I ponder the permutations of Eggs Benedict wondering when does a poached egg dish cease being a variation of Eggs Benedict. I also made breakfast.
-
Cajun Andouille
A Recipe in Prose I want to talk about andouille. For those of you reading this sans serif, those are “L”s. Don’t worry, we’re not going to pronounce them. It’s ann-DOO-ee. We also won’t be calling it andouille sausage. This feels akin to putting in one’s PIN number into the ATM machine. More specifically, I…
-
Garlic and Shrimp Pan Fried Dumplings
I learned to make dumplings by reading celebrity chef Lee Anne Wong’s “Dumplings All Day Wong“. I can’t recommend this book enough for the variety of dumpling style and quality of the recipes contained! My wife and I bought both the book and dumpling making paraphernalia with an eye towards making Xaiolongbao, also known as…