Had my induction range take a big shit on me a few weeks ago. $1600 to fix it, so I just bought a new one (of course it’s backordered until the first part of December). Anyways, we’ve been managing to still eat very well the past three weeks by cooking everything on a grill, a cheap $25 electric skillet, and an Instapot. Should have been filming these cooking adventures for Instagram/Tik Tok.
Had my induction range take a big shit on me a few weeks ago. $1600 to fix it, so I just bought a new one (of course it’s backordered until the first part of December). Anyways, we’ve been managing to still eat very well the past three weeks by cooking everything on a grill, a cheap $25 electric skillet, and an Instapot. Should have been filming these cooking adventures for Instagram/Tik Tok.
I'm starting a new project tomorrow, cooking 300 unique soups. Hurray! It may take many years. I will draft poems as I cook the soups. Pretty awesome! I plan to post images, but I may need better equipment. Currently, my soups taste good, but look like sludge.
I usually begin food projects when the time is right. In Seattle from 1995-1996 I visited 200 cafes and wrote draft poems about the coffee or the experience or the food. It was a great way to get to know Seattle. I posted the list and final poem cuts on Blogger.
From 2010-2011 I visited 300 cafes and wrote blog posts that I posted to Tumbler.
As I have a diet restriction (low fat), all of the yummy café food, and the lattes are in the past. Also, I'm not using social media to document my journey. I'm using pen and paper. No better time to take my cooking skills to another level. For the white bean with poblano pepper soup I cook tomorrow I will broil peppers. I don't remember ever using a broiler. Onward to awesomeness!
Post edited by Ms. Haiku on
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
Anytime imaway from my gas range, I'm sad. Spent last week away, cooking on a non gas stove top.
You like induction? Did you need to buy specific new pots/pans?
I absolutely love induction. Heats as fast as gas, maintains a precise temperature, and the stove cools to the touch fairly quick and spills don’t bake on. I won’t get anything else now.
As for specific pots/pans, stainless and cast iron work (which is what I had before switching to induction).
Had my induction range take a big shit on me a few weeks ago. $1600 to fix it, so I just bought a new one (of course it’s backordered until the first part of December). Anyways, we’ve been managing to still eat very well the past three weeks by cooking everything on a grill, a cheap $25 electric skillet, and an Instapot. Should have been filming these cooking adventures for Instagram/Tik Tok.
Anytime imaway from my gas range, I'm sad. Spent last week away, cooking on a non gas stove top.
You like induction? Did you need to buy specific new pots/pans?
I absolutely love induction. Heats as fast as gas, maintains a precise temperature, and the stove cools to the touch fairly quick and spills don’t bake on. I won’t get anything else now.
As for specific pots/pans, stainless and cast iron work (which is what I had before switching to induction).
10am in Saigon. Just arrived on a 12-hour flight from London. Too early to check-in. Pho time.
Looks yummy!
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I'm starting a new project tomorrow, cooking 300 unique soups. Hurray! It may take many years. I will draft poems as I cook the soups. Pretty awesome! I plan to post images, but I may need better equipment. Currently, my soups taste good, but look like sludge.
I usually begin food projects when the time is right. In Seattle from 1995-1996 I visited 200 cafes and wrote draft poems about the coffee or the experience or the food. It was a great way to get to know Seattle. I posted the list and final poem cuts on Blogger.
From 2010-2011 I visited 300 cafes and wrote blog posts that I posted to Tumbler.
As I have a diet restriction (low fat), all of the yummy café food, and the lattes are in the past. Also, I'm not using social media to document my journey. I'm using pen and paper. No better time to take my cooking skills to another level. For the white bean with poblano pepper soup I cook tomorrow I will broil peppers. I don't remember ever using a broiler. Onward to awesomeness!
95-96 i was back and forth from Bering Sea, Ballard and capital hill. Frequented BausHaus a bunch. Loved their Mochas.
I'm starting a new project tomorrow, cooking 300 unique soups. Hurray! It may take many years. I will draft poems as I cook the soups. Pretty awesome! I plan to post images, but I may need better equipment. Currently, my soups taste good, but look like sludge.
I usually begin food projects when the time is right. In Seattle from 1995-1996 I visited 200 cafes and wrote draft poems about the coffee or the experience or the food. It was a great way to get to know Seattle. I posted the list and final poem cuts on Blogger.
From 2010-2011 I visited 300 cafes and wrote blog posts that I posted to Tumbler.
As I have a diet restriction (low fat), all of the yummy café food, and the lattes are in the past. Also, I'm not using social media to document my journey. I'm using pen and paper. No better time to take my cooking skills to another level. For the white bean with poblano pepper soup I cook tomorrow I will broil peppers. I don't remember ever using a broiler. Onward to awesomeness!
Creative. Super cool and keep posting here. Will check it out your other stuff when I have some time.
Hit the Reading Terminal Market today as I picked up my bin for this weekend. Love Amy food market but especially this place. Went with a dozen oysters and some skrimp dumplings from Sang Kee (irresistible to me), along with some beautiful king salmon and tuna steaks for dinner
Hit the Reading Terminal Market today as I picked up my bin for this weekend. Love Amy food market but especially this place. Went with a dozen oysters and some skrimp dumplings from Sang Kee (irresistible to me), along with some beautiful king salmon and tuna steaks for dinner
Hit the Reading Terminal Market today as I picked up my bin for this weekend. Love Amy food market but especially this place. Went with a dozen oysters and some skrimp dumplings from Sang Kee (irresistible to me), along with some beautiful king salmon and tuna steaks for dinner
Sockeye, always go w the sockeye!
Those oysters look yummy!
King looked better but I love sockeye as well. I'm partial to an undercooked (by most standards) piece or salmon and this means king, for me. If cooked fully, I might pick sockeye.
I love making a whole turkey. We are just two here but we make do, freeze some and use it up in other dishes. I don't do a traditional American Thanksgiving dinner, lots of things are not appealing to me, but I make stuffing, and we have steamed veggies on the side. We are not really sweet tooth people but I like a bit of pie on the occasion. This year I got two tiny little ones, and they will be perfect. The rest, I am making myself.
Please, Pearl Jam, consider a Benaroya Hall vinyl reissue!
10am in Saigon. Just arrived on a 12-hour flight from London. Too early to check-in. Pho time.
Possibly my all-time favorite dish! Looks delicious. I’m fortunate for the large Hmong/Laotian/Vietnamese communities in the Twin Cities. Plenty of pho to be had. Enjoy!
Busted out the crockpot today for some venison stew. Always a good meal on a cool late fall day.
Quick recipe? I don't have venison but would sub something.
Basically a traditional, run of the mill beef stew recipe: carrots, potatoes, mushrooms, sliced onion, minced garlic, frozen peas, can of tomato paste, tablespoon or two of flour, a couple cups of water or beef stock, bay leaf, salt/pepper to taste and venison (or beef). Throw in the crockpot for 6 hours or so. Serve with crusty bread. Nothing fancy, but hits the spot.
Too many bananas past the point of normal eating. What do you do?
Of course! So easy, so good.
I love banana bread, put some butter on a slice that is still warm, so good!
2005 - London
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1 2018 - Fenway 1&2 2022 - Hamilton, Toronto 2023 - Chicago 1&2 2024 - Las Vegas 1&2
Comments
Spatchcock that bad boy. I have done that on my gas grill and it comes out great. May do it this year!
You like induction?
Did you need to buy specific new pots/pans?
I usually begin food projects when the time is right. In Seattle from 1995-1996 I visited 200 cafes and wrote draft poems about the coffee or the experience or the food. It was a great way to get to know Seattle. I posted the list and final poem cuts on Blogger.
From 2010-2011 I visited 300 cafes and wrote blog posts that I posted to Tumbler.
As I have a diet restriction (low fat), all of the yummy café food, and the lattes are in the past. Also, I'm not using social media to document my journey. I'm using pen and paper. No better time to take my cooking skills to another level. For the white bean with poblano pepper soup I cook tomorrow I will broil peppers. I don't remember ever using a broiler. Onward to awesomeness!
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
As for specific pots/pans, stainless and cast iron work (which is what I had before switching to induction).
Just arrived on a 12-hour flight from London.
Too early to check-in.
Pho time.
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
Love the idea, Haiku...keep us updated!
Those oysters look yummy!
I'm partial to an undercooked (by most standards) piece or salmon and this means king, for me. If cooked fully, I might pick sockeye.
Of course!
So easy, so good.
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1
2018 - Fenway 1&2
2022 - Hamilton, Toronto
2023 - Chicago 1&2
2024 - Las Vegas 1&2