This month in Culinate: Steaking a claim But beef, in particular, is improved by taking a large piece of the carcass (in professional terms, a side or primal) and hanging it in a cold, humid, drafty place for one to eight weeks. In the process, the meat loses weight due to evaporation, acquires a moldy, […]
I made a quick Thai-inspired chicken recipe tonight and thought it came out really well. Iris ate a big square of crispy chicken skin. Combine half a 14-ounce can of coconut milk with minced stems of one bunch cilantro, one stalk sliced lemongrass, a few grinds of pepper, three tablespoons fish sauce, and three cloves minced […]
Iris and I made up a story in which the pirates were pursued by an evil ice cream cone. Except every time Iris said “evil ice cream” I started laughing. Me: Tonight in the bath we should play ice cream, and there will be three flavors: chocolate, strawberry, and evil. Iris: […]
As soon as I saw the recipe for pasta with corn, pancetta, and sage in the Zuni Cafe Cookbook, I knew it was going to be awesome. It wasn’t until I got to making it that I realized just how much butter goes in. I ended up using, uh, fourteen tablespoons. Here’s the recipe. Make this before […]
There are more teriyaki restaurants in Seattle than all the burger chains combined. But nobody ever talks about teriyaki. Nobody, other than college freshmen, compares teriyaki places the way people hunt for the best banh mi or pad Thai. It is totally uncool. My favorite is Nasai, on the Ave. This week’s Seattle Weekly takes teriyaki […]