Recent content by whole milk

It's funny how you say it tastes like shrimp. Fried tarantula is said to taste like crab. I would try it so long as it were minced and I couldn't see anything insect like. Actually, in a novelty shop they were selling "cricket rice crackers" made from powdered crickets. Nasty, at least by...

I can't help but think in 5000 years, some archeologist will unearth this and after deciphering the strange symbols there'll be a new generation discovering this. Well played.

When I was a kid there was a show called Remington Steel. In one episode, the man who created the calorie-free chocolate chip cookie was murdered, and all these years later I still think about that cookie. It's the Holy Grail, for me, anyway. The other day I had some extra "de-watered" yogurt...

I've been making these for a decade, my preferred alternative to french fries. They're sliced potatoes layered either with an infused cream or flavorful stock. You can cook them in a flat dish and then fry them, but I've always liked the way the layers look when I bake it in a deep bread pan. I...

By happenstance, I came across this information that might help you, " Kombu is often used to cook beans because it contains alpha-galactosidase, an enzyme that breaks down raffinose, the indigestible carbohydrate in beans responsible for flatulence." Perhaps adding konbu to the meal or the...

I don't have an answer for you, but that is The Best Euphemism I've ever come across. I am going to be working to incorporate it into as many conversations as I can. :lol: :devil:

An elegant Japanese rice dish, Takikomi I made this last week, then again yesterday after listening to some young people talk about how hard it is to cook -- then I made a video. This really is good. I'll post a recipe in the proper place here.

In Japan this is a normal grocery shopping experience: Each and every item is wrapped in plastic. What's the plastic situation in your grocery stores and supermarkets? (I'm not trying to bash any country [or state], I'm just curious how environmentalism has impacted every day things.)

Whoopie Pie I was messing around in the kitchen and an hour later...

I made some Japanese rice dishes.

Awesome! I'd like to know how you flavored it. (My motto is that cooking is personalization, so I'm always interested in how people make a dish theirs.) And I checked your blog out! Not only do we get great recipes but can put a face to name, er, handle. :) Cheers,

Hi, I make sourdough starter one of two ways: water and flour in a jar, feeding it everyday for about a week or flour, water, and a pinch of yeast and feeding it for the week. I'm interested in Amish Friendship Bread and looking online I've seen several different versions all of which use a...

:rofl: Then I will give this a try, maybe midweek to save time in the morning. :)

My two favorite things to use leftover pastry for are pie crusts and palmiers. How do you use yours? And how long do they stay in the freezer before you find a chance to use them? Me, I usually have a one day turn around.

I'm all about French Toast this week as I use up the last of my bread pudding. This is French Toast and the Bread Pudding it came from, or as it's known these days, dinner and dessert. :)