I had previously cured whole (peeled) eggs in tamari, but was intrigued by the idea of curing just the yolks using a similar process. According to Cook’s Science, “The high concentration of salt from the curing liquid (soy sauce or tamari) draws out water from the exterior of the yolk, forming a thin, intensely savory exterior … Continue Reading
I’m a chile addict, if you hadn’t guessed already—just one of many chile pepper enthusiasts known as ‘chile heads’ or ‘pepper heads’ in some circles. A small but growing segment of the population that seek out the latest incendiary hot sauce, fiery salsa, or hottest chile known to man, which currently happens to be Smokin’ … Continue Reading
Somewhere along the way I discovered yuzu and yuzu kosho. Yuzu, an ever-fragrant and utterly aromatic, unique Japanese citrus that looks a bit like a lemon (or a lime, when unripe) with large seeds, yet has a taste all its own. Yuzu kosho, a spicy condiment made from yuzu zest. Traditionally, yuzu kosho is made … Continue Reading
I certainly understand the need for quick and easy meals. While I’m always thinking about food and that next meal, in reality, time is often the limiting factor. There just never seems to be enough of it. I work a 9-to-5 job, on top of juggling this blog and other food-related projects. While I love … Continue Reading
Today, I have a follow-up recipe featuring Australis Barramundi. The former recipe was for a Miso-Glazed Barramundi with Homemade Rye Noodles. To refresh your memory, barramundi is a a moist, buttery, and meaty whitefish that is native to Australia and Southeast Asia. This time around, I decided to take advantage of barramundi’s meaty texture and incorporate it into a quick … Continue Reading
