As much as I love seafood, I don’t often have the chance to make crawfish — it can be difficult to find, and if it’s still in the shell, it can be difficult to clean. But last week I finally thought to browse through the frozen section of my local seafood market to see if [...]
This post is a two-for-one deal: it’s a continuation and an introduction! The continuation is the part where you make darned tasty use of your leftover high-quality, no-mess, baked bacon from the previous recipe. The introduction part is to let you know about brown rice maifun noodles. I stumbled across them at Westborn lately and [...]
About a year ago, I attended a potluck with some very unique culinary contributions. Probably the most unique of them all was a bowl of what I’d assumed were whole-wheat noodles tossed with alfredo sauce. Darn, I remember thinking. Guess I gotta avoid that — it’s definitely a mess of gluten. I proceeded to happily [...]
Continue reading about They’re Crunchy and They’re Noodle-y…and They’re Kelp!
Cabbages aren’t exactly the hottest item on the vegetable menu: they don’t have the slim elegance of a green bean or the curvy voluptuousness of an eggplant. From Sauerkraut to Asian cabbage-parcel soups, however, they do feature prominently in most world cuisines. (To achieve the latter, stuff a leaf, tie it off with chives, and [...]
Sure, you’ve got your fancy new pasta makers with their plugs and motors and cords … in fact, some of them might be so darned newfangled that they’ve transcended outlets and gone cordless. Wouldn’t surprise me if there’s a Bluetooth pasta maker out there somewhere. But you know what works best? An old-school, crank-it-out kind [...]
The array of noodles available nowadays in the grocery store is stunning–everything from linguini to Spätzle to udon. Knowing which one to choose can be frustrating, particularly if you have special diet concerns (those who can’t eat gluten or are on a low-carb diet). Here is a breakdown of the six most-common Asian noodles: – [...]
