Not all salt is created equal, everyone knows this. When people start taking cooking seriously, it’s one of those things everyone searches on google, “what makes kosher salt special?” or “difference between regular salt and kosher.” We’ve all been there. I won’t bore you with the details since google can give you better answers on […]
Ricotta Cheese
Some things are just so simple that there’s no excuse not to make it yourself, even if just once. When you make ricotta at home, you can control how much moisture is in it. You do this by letting it rest however much you want in the cheese cloth. The longer it rests and drains […]
Sesame Aioli
Aioli and alioli are basically the same thing except for the eggyolk. Aioli is French and it has the eggyolk, alioli doesn’t have eggyolk and is Spanish I think, don’t quote me on that. Now that you know that bit of useless information, I always go for the eggyolk. I love eggs beyond any other […]
Lacto-Fermented Ginger and Garlic
I finally get it, why all the recipes online have pages and pages of a backstory behind the dish. It’s an excuse to write, and it feels good to troll you into reading my thoughts before giving you my delicious knowledge nuggets. Lacto-fermentation is one of the easiest things in the world. Just put some […]
Garlic Honey
Garlic fermented in honey has been one of those things that has stuck with me since I discovered it from Brad Leone’s many fermentation recipes. It goes so well with Korean food that I have had to make jar after jar of it. Korean food uses a lot of sugar and a lot of garlic, […]