How to Make Wine Article. →
One-on-One Interview with Chef at V. Picasso. →
Thanksgiving Classics How-to Story. →
I write for the Food & Drink section of buzz, the student magazine on campus. I figure I should probably post all the articles I’ve written. The first, below, is about two new Indian restaurants on campus. More to come!
My first food review. →
Xifan/Jook/Congee + You tiao/fried dough sticks.
If you are Chinese, you know what this is. And if you eat a lot of Chinese food, you also might know what this is. Xifan/Jook/Congee (Mandarin/Cantonese/English) is essentially rice and water boiled into submission. I’ve posted about it before, I made it with broccoli once and I don’t remember if I posted the other time. Anyway, one of my favorite things to do after Thanksgiving is...
Alright. Prepare yourself. Thanksgiving #2 here we come. Thanksgiving at home is a fairly large task. The whole family gets involved. Sometimes against their will. I think I’ll start with the turkey. Well I should say turkeys, but I think I only got a picture of one of them. This was the spice-brined turkey that was done in the oven. Pardon the necks. The other turkey that is not...