At the beginning of summer, the folks went on a vacation up to Alaska that included a trip on some kind of plague-acquiring boat. Long story short, a 4th of July gathering was apparently a perfect time for them to spread some kind of souvenir virus and I haven’t been able to taste or smell things normally for two…

No thanks, I’d rather listen to a similarly titled song with these lyrics instead...

I’ve never used any Impossible/Beyond products, but unless they’re unable to take on a maillard reaction, then there’s no real incentive for me to use them over something like TVP. TVP is way cheaper than plant-based “meats” and it’s still basic enough to let me bring in some creativity.

I used to think that the coffee was helping nature run its course but I’m not sure that’s always the case. Nowadays, all it seems I have to do is merely catch a whiff of the coffee being brewed and by the time it’s cool enough to drink, I’ve already gone.

I can’t believe I was late to the cream cheese/salty meat party, but I’m happy I found it. In true Seattle fashion, I’ve been compelled to make wraps that combine teriyaki components (seasoned ground chicken, red pepper, and onion) with a coleslaw (cabbage, carrot, kimchi, and green onion). The finishing touch is a…

Pumpkin pie filling is a custard, but so is the filling inside a Boston cream doughnut. I think it’s just egg whipped together with some kind of liquid.

I didn’t start to like sauerkraut until I was in my late 20's - At around the same time I got a chance to try out kimchi and despite the similarities between the two forms of fermented cabbage, the crunchier, more toothsome texture of kimchi proved to be an obstacle that I wasn’t able to overcome until recently (it…

I’d like to see these made with some kind of vien cooked in a shape to where they could be easily sliced into large, flat slabs.

As a frequent cyclist, I think intentionally making rides harder than they need to be actually has training benefits but damn, just watching that bike bump and plod along is flaring up some deeply seated saddle sore related PTSD.

I like beans cooked in a seasoning made with pineapple juice, paprika, dried red chiles (not chili powder), oregano, garlic, bay leaf, liquid smoke, cornstarch and tomato bouillon. I just make sure to sautee up some peppers and onions before I add the beans, seasoning powder and pineapple juice. I’ve used the exact…

It’s like a snapshot of time, except it’s still our present as well. I bought a bottle of sambal oelek back around Thanksgiving and I’d been using it sparingly until around a month ago, then I found out that it made a nice addition to my curry stew so I used up a good chunk of the bottle in the span of about three…

I like blitzing up cans of chipotles in adobo until the puree is near homogenous and able to be strained into a container. One of my uses for said chipotle puree are hot dogs with a cream cheese-chipotle sauce, pico de gallo, pickled jalapeno and just a touch of grated cotija. If I’m feeling frisky, I’ll give the…

I had a pizza dough ready and proofing in the pan when I discovered that my container of refrigerated crushed tomatoes had gone moldy and I was out of pepperoni. What I did have on hand was gruyere, a nice caraway-specked sauerkraut, mustard, and some leftover grilled onion and bratwurst. I gave the fresh dough a thin…

When I make tomato Florentine soup, I like to make enough to have leftovers for the entire week. Banza’s elbow macaroni in the only pasta that doesn’t continue to soak up the liquid as the leftovers sit around in the fridge.

It seems like finely diced onion would release a lot more water before the sweetness really begins to shine through, so you might have to deal with some extra cooking time if you choose to go the onion route. I usually toss some butter into the pot, microplane a clove or two of garlic, and then I’m essentially done -…

My gut is telling me it’s the caption under the image that clearly states Image: Pizza Hut.

They must have their own version of deep dish where all the toppings are in reverse. Deep dish is supposed to be crust, cheese, meat/veg, and then sauce. 

Maybe my pizza nerd glasses are deceiving me, but the pizza in the header photo looks like it has a crumb structure that’s out of sync with the deep dish style. I see a thick, bready crust more typical of pan pizza, but deep dish crust is supposed to be both pie crust-like and on the thinner side. Then again, the…

I used to do the same thing for a Carl’s, Jr. western bacon cheeseburger, despite Burger King having the Rodeo cheeseburger and a massive homefield advantage. There’s a time and place for the Rodeo cheeseburger, but that time apparently wasn’t when I had an stanky eighth and a few hours to kill.

Secret Aardvark is actually pretty easy to find in these parts (Puget sound area). From a pure flavor perspective, I actually think Secret Aardvark is better paired with burrito/taco fillings that have some kind of fruit marinade (carnitas, al pastor, or basically any filling cooked with mango, orange, or pineapple),…