Whenever I take a test, I always make associations between certain things in my life so that I will memorize keywords. Sometimes the explanations get really long but sometimes they come to me very quickly and concisely. Sometimes associated words come to me when I am not studying a test, which is
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With the in-laws away in Paris, my sister-in-law, grandma, house chef Gracinha, and dog-in-law Pri (short for Princess or Priscilla, still not sure) have come to stay with us. The opportunity was ripe to finally ask Gracinha to show me her feijoada-lite recipe.

I wrote about feijoada last year, as it’s Brasil’s
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I am hosting a rather important dinner party with lots of opinionated eaters this weekend, so I’ve been practicing and experimenting with what I may serve.

In the last year or so, whenever you go to an upscale restaurant, you always encounter sous-vide this and sous-vide that.  What is sous-vide? To explain it in
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About a year ago, Dickson’s Farm opened up a shop in Chelsea Market and I often go there to get my meat. It’s fresh, and sometimes you can see the guys butchering huge chunks of cow. It’s nice to buy meat where you can see it being cut up. Also, their prices are
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Lake Tahoe is a bit of a nightmare during the height of the summer. The lake is a dream but South Lake Tahoe is swarming with slot machine hungry tourists from both sides of the border (California and Nevada).

We stayed at the Marriot and I had no complaints, especially
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Hot Doug’s (The Sausage Superstore and Encased Meat Emporium) was really the ONLY place Matt wanted to go to during our Chicago visit. Our conversations leading up to the trip often went like this:

Kayoko: Should we go to Burt’s Place for pizza?

Matt: Sure, I’ll
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It’s sugar snap pea season! These beans are so sweet and only need a minute in the frying pan, which means it’s perfect for us LASYASSES.

Remember when I wrote about chinese sausages, aka lap cheong
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One of my loyal Monday night regulars brought me these on the other week. A bag full of Chinese sausages! YAY! He grew up in  San Francisco and swears that this one butcher in Chinatown, Mow Lee Co., makes them the best (774
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Last week I was invited to dinner at the Farm on Adderley in Brooklyn and by chance there was a special dinner going on, so we signed up for it! The butchers from Fleisher’s in Kingston, NY were hosting
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I love chicken livers, but battered in panko and fried???? HOLY HOTCAKES! I could not stop– I think I ate this entire plate all by my lonesome. No sharing, sorry!

The nuttiness of
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