Okay maybe I should rename this site “Cooking with Matt”. What can I say? He’s a great cook, he makes preparing food easy and accessible and he always lets me shoot him cooking. See that’s all you need to do to be a star on this amazing blog. Alright so we already know Matt’s the Dumpling King. And in the last post I dubbed him The Earl of Sourdough. Now I must give him another alias: Pizza Maestro. Read on for the full story.
Every front yard should have one of these.
Alright you all. This post is decidedly anti “zone diet“. Don’t get me wrong, I adore protein and delicious meat, but this post and page is all about the carbs. Last month, I went back to the Bay for the holidays and came back to NYC bearing a very special gift. The gift of sourdough starter bequeathed to me so generously from Matt aka Dumpling King (though now I would also dub him The Earl of Sourdough). And since then, it’s fair to say I’ve been a little bit obsessed – obsessed with maintaining and tending the starter and baking the perfect sourdough loaf. I’m happy to say the maintenance of the starter is going pretty well, because I’m a nurturing kind of guy. The bread? Well I’m still working on that. Click on the image below for the full story behind the starter and my obsession with sourdough.
this is how much Matt loves his starter
Happy Western Calendar New Year and Happy Lunar New Year! It’s good to be back. And now that I’m again part of the 7.8% of the nation’s unemployed, I’ll have more time to do more you-food stuff. Lucky you! Alright, so as usual, I wanted to get this post out earlier closer to the new year, but owing to work (don’t have to worry about that now) and that it takes me way to much time by blog standards to write these these things, I present it to you now.
In honor of 2009, I present to you now, Tamales!
(A Chinese New Year Post is in the works)
Click on the image below for the whole enchilada (get it?):
Pork Tamales: one of the best ways to welcome the New Year.
And we’re back and with a recipe to boot! It has been a while. I know. Right now winter is quickly descending upon us in the northern hemisphere and for those of us who live in areas like NYC that means, winter jackets, hats, gloves and lots of roasted root vegetables, soups and if you’re me, heavy meaty stew type dishes. Well here’s a dish that will take you back to summer with it’s light vibrant flavors and fresh ingredients. Also, I shot this video a few months ago when it was summer. All good things taken time. Isn’t that what they say? So really, it’s not so much a seasonal dish so much as a delicious one. If you can get eggplant, you can make baigan burtha. This is Shefali’s take on it. By the way, this is also Shef’s delicioustings debut as a contributing cook – she’s been seen as a contributing eater several times. So, I hope you enjoy the full video and the recipe.
Shef cooks up burtha
The visit to Tsukiji Fish Market was really one of the highlights of my trip to Tokyo so I thought it deserved its own post. Where else can you see dudes zipping around in these crazy R2D2-looking little trucks carting around giant frozen tuna? And where else can you eat the absolute best sushi you’ve ever had in your life? Click on the beautiful slab of maguro below for the full story.
