One of my greatest joys is cooking. I find an almost meditative pleasure in preparing food and great satisfaction in having others enjoy the fruits of my labor.
These are stories about my adventures in the kitchen. “Adventures” is an appropriate word because I am always curious to try new techniques and cook with unfamiliar ingredients. Things don’t always work out quite right, but the time spent is always instructive!
What if you cooked a nice filet mignon in a sous vide, “glued” chicken skin to it with transglutaminase and then breaded and fried it like a piece of chicken? Curious, my friend Nat and I decided to find out. Read more…
There are few things more satisfying to me, than to cook a meal for loved ones. To celebrate my birthday, I took over a friend’s kitchen and we cooked a dinner for 13 people. It was a nice feast and an even nicer group of people. Read more…
Fascinated by these “Chinese hamburgers” after having them at Little Bao in Hong Kong as well as various restaurants in Bangkok, I decided to try making these steamed buns filled with braised pork belly, chicken, and other fillings.
Turns out, they are easier to make than expected. Read more…
Recently, a friend invited me to cook do-it-yourself tacos with fish, pork, and beef fillings. I took the opportunity to shoot a video, something I haven’t done in a while. Read more…
In November, I took over a friend’s newly renovated kitchen to prepare a dinner on the theme of “umami” – the mysterious fifth flavor. Read more…
Roughly translated as “little cave” or “little cavity,” cavatelli looks unfortunately like maggots. But the shape is ideal for capturing sauce! Read more…
One of my pleasures is watching America’s Test Kitchen. The show delivers informative recipes that make it easy to improve your cooking. Recently, I tried their recipe for nut-crusted chicken cutlets. Read more…
One of my favorite Thai dishes is khao soi, the curried noodles that hail from Northern Thailand. Recently, my friend Chow arranged for her aunt to share their family’s recipe for khao soi with us. Read more...
Recently, my friend Chow suggested we invite folks over to her house and cook a dinner that relied on a cookbook she had purchased, which contained only “down-home” classic American dishes, organized on a state-by-state basis. Of course, I’m up for trying to cook almost anything, especially if it is in someone else’s kitchen! Read more..
One of our most successful meals was a Thanksgiving feast for 15, held poolside at our condominium the year that the yellow shirt protesters shut down the airport. It truly felt like we had our own little slice of America. Read more…
French Fries – Cold Oil Method
I assumed frying French fries was such a mess that it wasn’t worth the effort. Then I tried the Cook’s Illustrated recipe for “Easier French Fries” using a cold oil method and was pleasantly surprised. Read more…
christao408 
Pingback: What’s Cooking: Coconut ice cream | Bangkok Glutton