Food Goes In Mouth

Question: What makes a dish Chinese? There are undeniable classics, like Husband and Wife Lung Slices (Fūqī Fèipiàn, 夫妻肺片). You can find it in many restaurants, the dish has a distinct history, and the ingredients used are identifiably Chinese in combination. So let’s look at today’s recipe. You probably wont find it in a Chinese [...] Read More »

Published on September 14 under Chicken

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Published on December 9 under Appetizers · Chicken · Pork · Seafood · Vegetarian

I enjoy creating mostly original recipes but sometimes you just have to throw down some basics and pump out a trusty good meal. Take a whole chicken, cook it in an oven with a time-tested herb combination and declare victory. Because of the “trusty” factor I’ve heard variations on this dish described as The One [...] Read More »

Published on August 19 under Chicken

I don’t care much to talk about work on this blog, but all you need to know for now is I make web things. More and more these days that entails making web things in places far away from home. Some of these places lack burners or an oven. Or a refrigerator… or a microwave… [...] Read More »

Published on July 10 under Chicken

I’m not going to begin to take credit for this dish. Kathryn M. showed me this simple thing sophomore year of college (2004?) Although she started with Teriyaki sauce and didn’t use basil. I don’t remember if there was garlic, but I do remember you shouldn’t set the pyrex dish on top of a hot [...] Read More »

Published on November 29 under Chicken