Archive | January, 2013
Akita Hotpot

’nother nabe

Another recent nabe that I made, this one called the “Akita Hunter Hot Pot.” The defining characteristic of this hot pot is a rice preparation called kiritanpo. It’s made by cooking rice, mashing it up, forming it into a cylinder (around a chopstick or similar) and grilling or broiling it before adding it to the […]

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Dutch oven bread

Bread-baking and the value of repetition

I’ve been giving a lot of thought lately to the value of repetition in the kitchen, of doing the same task over and over and over again. Repeating it until you’re completely sick of doing it, then repeating it some more until you can do it in your sleep. And, ideally, becoming a little bit […]

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FNC Esquire

Friday Night Cocktail: The Esquire Formula

It may sound like the title of a bad spy novel, but the “Esquire formula” is really just shorthand for an interesting “universal” cocktail ratio proposed by Esquire magazine. The idea is that, armed with this ratio and one secret ingredient, you can make a tasty cocktail from pretty much any other ingredients you have […]

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Khao soi 1

Memories of Chiang Mai: Khao soi with homemade coconut milk

I spent a good chunk of December in Southeast Asia, specifically Bangkok, Chiang Mai and Hanoi. Needless to say, we had a variety of delicious foods, but one of the dishes that stood out for me the most was the Chiang Mai specialty of khao soi. Khao soi is part of the continuum of Asian […]

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Black Cod Nabe 1

Nabemono for New Year’s

In keeping with my annual tradition of starting off the year on a Japanese-cuisine kick, I made my first nabe of the year last week – a fitting dinner given how cold and snowy it’s been. I turned to Japanese Hot Pots, which is the indispensable reference on the subject, and used the recipe for […]

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