Last night, I made Wandering Chopstick's Chinese Five-Spice and Honey Ribs. Sorta. You see, I don't have any Chinese five-spice powder. I know I know, Asian fail. I thought I had a bottle but apparently that was a memory from a long time ago. Instead, I ground up some fennel seeds and cinnamon. Yes, I have ... See Full Entry »

A while back, I wrote about this great rub I found on FoodNetwork.com.  It was for London broil, but I've used it on a lot of different cuts of beef since then.  I used it on a tri-tip roast recently and before that was a t-bone steak.  I marinate the meat for an hour before ... See Full Entry »

Quite some time ago, I bought a cookbook on clearance at Borders: Vietnamese Food & Cooking by Ghillie Basan.  The blurb on the cover goes on to say "Discover the exotic culture, traditions and ingredients of Vietnamese and Cambodian cuisine with over 150 authentic step-by-step recipes and over 750 photographs." Like most things I buy on ... See Full Entry »

Thanks to a recent question on my blog, I am putting up this long overdue post. This past Thanksgiving, for a bit of ethnic flair to our traditional holiday dinner, I decided to make a Cambodian dish consisting of steamed pumpkin filled with a coconut custard.  My mother would make it often but she would use ... See Full Entry »

I've been cooking a lot more often lately. The other day, I bought a London broil on sale from Ralphs. Well, it was labeled "London Broil" but I've since learned that what I actually bought was a flank stank. A London broil is not a cut of meat but a dish; according ... See Full Entry »

A calorie is a calorie is a calorie right? Not really. Now that I'm working on the treadmill again, I'm paying more attention to not only what I eat, but when I eat it. Some may argue that a 500-calorie meal of steak and veggies is the same as a 500-calorie meal of white rice and fish, but ... See Full Entry »

This past year has been big for me when it comes to food. There are several items that I used to avoid that I now really enjoy such as bell peppers, bean sprouts and coconut. I've also tried new things and have discovered that I really like butternut squash and radishes. I guess it's ... See Full Entry »

Now that I am working out a lot, I am eating more food while trying to be a bit more conscious as to what I'm putting in my body.  I'll write a proper blog entry on that later, but here's a quick rundown of the staples of my diet: non-fat yogurt with fruit on the bottom low-carb ... See Full Entry »

Tim was working late last night and I wanted to make him something for dinner.  He tries to avoid carbs at night and also watches his sodium and fat intake. These are things that aren't important in my own diet so I had to put extra thought into what I would make.  If I was ... See Full Entry »