Brian and Jim Eat

www.epicurious.com/expert-advice/visual-guide-to-useful-knife-cuts

This is by no means authentic and was inspired by a number of posts and pins on social media. Let’s start with the sauce: 2 Tbl brown sugar 3 Tbl tamari or soy sauce 1 Tbl rice vinegar 1 Tbl sriracha 1 clove garlic, chopped 1 tsp perilla oil or sesame 1-2 tsp Korean red pepper flakes 1/2 tsp ginger—I used 1/2 tsp powdered Mix them all up and put aside until needed For the veg (for…

I have loved Korean saunas since my friend introduced me to one in 2011. It happened to be WiSpa at the edge of KTown on LA. I was hooked. Sadly there are none here in the desert so we have been deprived since moving. In a random recipe search for something else I found Korean Sauna Eggs which apparently are common snack at the cafes in the saunas that I had missed out on. I started a batch last…

I knew I had a head of cabbage and half of another on the fridge so I was pondering that and struck on this idea. I’m gonna give a shout out to a couple of my favorite brands here—just because the products are always here. Penzey’s Revolution. I used this in the cabbage Eden Organica Kimchi Sauerkraut I used this in the cabbage. Stonehouse Olive Oil OMG spice This was perfect on the…

Most of my nose en place— oops, forgot the important item! Anchovies! This is the first dish I cooked for my partner 25 years ago. It’s relatively inexpensive and usually I can pull it together with pantry staples. There are countless variations but this is the one that I can make from memory and has served me well for over 2 decades. Olive Oil, 2 1/2 times around the pan Garlic, 4-5 cloves or…

Day 2. Carrots

We had carrots on day two because I had an ugly bunch that came in my produce box just waiting to be used. Simple. Oven roasted in olive oil and acid leagues vegetable balsamic with a sprinkling of Penzey’s seasons salt. Covered in fouls and roasted at 375 for an hour

For the month of May, I’m going to make a different vegetable every day. This was inspired by an article in Food Network Magazine. Day 1 was corn as I have corn as I had some on the cob that needed used up. I was inspired by an epicurious or bon appetit email for a recipes using some crispy fried garbanzos with some sautéed poblano and corn on it with an egg on top. My version was made with…

Shared a video for his recipe I found on Facebook a while back. I got a Facebook memory of it last week and I had to share again saying I still hadn’t tried it….se I did. Overall this is really simply except it’s not juicy enough to do the no-boil option for the noodles. First you need to boil your noodles—I used jovial gluten free noodles. i used the whole package of 12 as I was making 4…

On my Amazon wish list for my birthday I always have cookbooks as that’s an easy option for friends and family. This year I noticed Provecho by Edgar Castrejon and added it and it was as purchased for me by my sister. This is a very fun book that will be loved by those that abode gluten and meat. I’m making arepas inspired by his recipe in that book. 1 1/2 cups masa—-I use Tres Latino masa 3…

I started this adventure a week ago as the curtido needs 2 days to ferment so the rest of the time it can hang in the fridge. A half a head of cabbage, 2 grated carrots, and 2 garlic cloves I did use 1 tsp of salt and 1/8 tsp of culture…plus about 1 tablespoon of Mexican oregano. And she got treated to 3 days on the counter at room temp The sauce starts with three anchos and one California…

Over the Rainbow Deserts is where jim got my cake this year—the do gluten free cakes so I had previously ordered him one for his birthday we celebrated here. Over the Rainbow Deserts We had the Palm Springs Citrus. With little succulents in too. Three layers of different citrus on this cake! Thanks honey!

I haven’t made this in a bit but was thinking about it coming home from work… It’s your regular tuna filets marinated in picked juice before cooking. After it’s looking a little cooked—-like 2-3 hours you can pan fry your tuna. Once pan fried to just barely done, you can shred it to your liking with a fork. I’m happy with pretty decent sized chunks. Next you add the fun stuff…1-2 green onions…

I’ve made this a few times but haven’t really written it down. I’m sure I have some pics poking around the blog. This is definitely a measure by feeling and throw stuff in dinner but it’s gluten free and meat free. For the coleslaw…. Super easy. I’m not a huge fan of the heavy creamy slaws so I lean toward vinegar and oil types. This one has: 1/2 head coleslaw, cored and sliced1 green onion,…

I’m revising my bean meatball recipe to become a brat seasoned sausage and see where we go…served along some dressed up sauerkraut. For the beans…This is a bit labor intensive. This time I’m using pintos. Soaked, then boiled until cooked through just so they are finished and creamy inside. I used 16 ounces and boiled with about a teaspoon mustard seed to add a little flavor that will build with…

This is batch 4 of my attempts at cultured beans. The first batch was black beans made with the fermentation liquid from a hot sauce batch plus salt. It was yummy but too salty for my taste. The second batch was creamy creamy white beans that I made with salt and yogurt whey and they were yummy but I must have put a dirty spoon by accident or something because after they were finished and I…

So Bon Appetit graces me daily with piles of new recipes…piles. Today a recipe caught my eye—well two. One for a Greek spinach rice and the other was a slightly Japanese style corn rice. I’m hitting both! I thought about his since like 2 pm when I got the email and knew that salmon was the best choice to make this happen….alas. The freezers gave me Cobia. i didn’t find fresh corn but I had…