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ReCPY

ReCPY: MOffin Follow-Up (x3)

Sorry for disappearing for so long since my last post-- had a couple of weeks full of extreme work situations. Having said that, I still bake every weekend, but just haven't have time to post any of it. Since I found the delightful...

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ReCPY: Mochi + Muffin = MOffin

I once saw a recipe on Tastespotting using rice flour instead of regular flour to make muffins. I tried making them and gave them all away, without even try one. The lucky person who tasted it told me I should sell them....

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ReCPY: Shio Koji

Shio koji, or 塩麹 (salted koji) is a going through a major boom in Japan right now. What is it?  It is a mix of salt and koji mold. Wiki says, "Koji (Aspergillus oryzae) is a mold used in Chinese and Japanese cuisine to ferment soybeans. It is also used in the making...

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ReCPY: New Home, New Kitchen

Sorry for my long absence. I've been quite busy, as we were preparing to move into a new apartment, so cooking time for me was pretty limited for a while. Now I am finally settled (well, after a day), and I am ready to start...

ReCPY

ReCPY: Macaron = DV (Domestic Violence)

Not that I've ever beaten anyone up, but I think macaron-making is somewhat similar to the mentality of a wifebeater's wife. You get so fed up with the multiple failures, from all the physical and mental abuse, and you want to leave him, but when you are...

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ReCPY: Homemade Worcestershire Sauce

One of my favorite restaurants is Kajitsu, as I've written a couple of awesome reviews about the place. Chef Nishihara is simply a genius. His creativity and flavoring, using only vegetables (it's a vegan/shojin restaurant), is just amazing. I saw an article in last week's...

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ReCYP: First Class Cabin Meal

I had the privilege to fly first class to Japan. Don't ask me why, let's just say I am a lucky person. Don't judge me, I am only doing this to show how things are being done up there. Don't we all wonder how the privileged few have luxurious full...

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ReCPY: Food Report from Japan

Happy New Year!  I can't believe the holiday season passed so quickly, and now we are in 2012.  Soon we will be bitching about the hot summer. I was in Japan for the holidays, and had quite a few good food moments. I am really thankful to...

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ReCPY: Yamahomo's Vanilla Extract

I made vanilla extract for holiday gifts, using vanilla beans that I bought on Valencia Street in the Mission when I was visiting San Francisco in October. I don't remember the name of where I bought them (it was an ice cream shop), but they have the...

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ReCPY: Gourmet Comfort Soup

Chicken noodle soup, whatever the reason maybe, is often eaten when we are sick. I have no idea why. I don't think there's any anti-cold medication in it, nor is it medically proven to cure illnesses whatsoever. I guess it's simply the comfort of its...

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NAOE Restaurant, A Miami Gem

I was in Miami for Thanksgiving, listening to salsa music while eating turkey, which was great. Last Thanksgiving, I had a steak in Fort Lauderdale, but this year we had a very traditional Thanksgiving meal, with nontraditional music accompaniment. Since Thanksgiving Day's meal looks the same no...

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ReCPY: Thanksgiving-esque Dinner

I think I've cooked turkey for the past 13 years or so. I am slowly starting to break that tradition. Why? A.) I don't like turkey, it is are too gamey for me. B.) It takes up too much space in the fridge, in the oven,...