I’ve got a lot of passions. Travel. Eating food. Cooking food. Culinary anthropology. Computer Science. Sustainable living. Languages. Obscure fandoms. This new blog is to chronicle any of these interests, as long as they collide around food.
So what’s on the proverbial menu?
1) Place Posts
Maybe you know about New York Pizza, sushi in Tokyo, and fried cornbread in the American South. But have you heard of Tainan, Taiwan’s quintessential food town? Do you know the difference between Mexican, New Mexican, and Tex Mex? What Navajo dishes can you eat in Albuquerque? What’s up with Taiwan’s drink sweetness levels and Tokyo’s obsession with theme restaurants? Is there a difference between Irish and English breakfast tea? Place posts seek answers to these questions.
2) Cooking Experiments
I’m seeking lots of things at this point in my life, but decadent gourmet cup of hot chocolate is very high on my list. As is the ability to make a souffle. And a perfect cup of breakfast tea. Cooking experiments are where I learn what not to do through experimentation, and relay that information to you in a manner that doesn’t involve you dirtying dishes for a cup of clumpy chocolate.
3) Recreating Dishes & Recipes
There’s this dish I had in Taiwan that’s unlike anything I’d had before or since. But I can’t google a recipe, because I have no idea what it’s called. Cambodian iced coffee is to die for, but how to I recreate that specific sweet creaminess? Once I crack a copycat recipe, I’ll post it here.
4) Regional Restaurants
Where in Albuquerque can you get actual New Mexican? Is it possible to eat a good Taiwanese supper on the east coast? As I travel, I’ll keep track of what I eat and where I eat it, to serve as a reference for those of you who may one day find yourself craving Mexican food in Ireland.
How do they make tea in the scenic mountain tea houses in Jiufen? How do you scavenge for autumn berries, and what do you do once you’ve got them? How do you shop for Indian spices in the US? Instructionals go beyond recipes to guides and techniques for dishes or cuisines.
6) Original Recipes
I don’t come up with too many recipes out of the blue. Usually my recipes are a product of tweaking, copy-catting, and dumb luck. But sometimes, I strike gold, or at least passable silver. When that happens, you’ll be the first to hear.