What is Umami? Ponder the oyster. Tom yum. Carne asada. All umami. Don't try to define it! Just surrender to the addiction; savor the flavor implosion.
Anders: Maybe the octopus wasn’t big enough? Small ambitions, small payouts bla bla bla. You should’ve...
tomo: this is exactly why I do not eat octopus, did someone say “suction cups?!” no thank you very much.
yoko: Yamahomo – Okay I’ll try the flash frozen types. But this ordeal might have turned me off from...
Vanessa Bahmani: Thanks for the post. I too wish we would have been able to post while in NOLA, but it was just...
February 4, 2009
In the world of food blogs, it’s a rare occasion to see a recipe gone bad. Gorgeous, mouthwatering foodporn shots of well-prepared, perfectly crisped, braised and roasted dishes abound in the blogosphere. But what about
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January 18, 2009
Remember how I found the unopened package of jamon iberico on Friday in my parent’s fridge from 2007??? Well, the Akabori’s have no shame whatsoever, and we ate it tonight for dinner. All
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August 19, 2008
Sorry there are no pics. I just have to write about this, especially since someone in charge of this site is on vac(or f!!k)ation or whatever the bullshit she claims, but show must go on. We have to satisfy our devoted readers.
I just went to this new tapas place on 19th and 8th Ave called Socarrat Paella Bar.
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November 4, 2007
Marta really is like a sister to me, and her family has always welcomed me warmly and treated me like a part of the family whenever I went to visit them in Cadiz, the south western tip of Andalucia.
It was a wonderful surprise when I found out that her parents would be in Madrid while I would be stopping in
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August 8, 2007
[Disclaimer]I am not a devoted blogger, and don’t bring my camera anywhere, so I don’t have any pictures, which is so crucial for food blogs. However, this meal was so amazing that I feel the need to share the experience. As you know by now, I cook a lot, and I usually don’t get too impressed by
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July 10, 2007
Yep, it’s me again. Aside from all the complicated dishes, I make a lot of party food since I love hosting parties. People, please don’t start with “how come I never get invited?!” I was the one who invited all of you in the past when I lived in NJ, and no one even bothered to show up!
Anyhow, the next evening
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Happy Hour
Japanify
ReCPY
Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession
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