The Kitchen
/cooked146
your neighborhood restaurant hosted by @giuseppe
Just keep showing up
Crushed kalbi, gejang, and sundubu-jjigae at BCD in ktown. Highly recommend. Everyone should put gloves on while they eat dinner especially in good company at least once every few months
What flower did I ferment to make this sparkling beverage ? I send 5 usd to right answer
Sage is a twice a year herb. Once during Thanksgiving and that one other time I make brown butter fried sage basic pasta. Apart from that it has a home in breakfast sausage and that’s really
It. Save yourself
It. Save yourself
Learned about vibe coding yesterday from @davidtphung and we talked about vibe cooking. I am sure many do this already. Could be a lot of fun to do over zoom with similar ingredients. Create menu together and then cook together learning along the way
Sourcing is far more difficult than cooking. Invest time in getting quality ingredients and see how food taste goes 📈
two cookbooks i revisited tonight as i write menus that are great for spring
to the bone- paul liebrandt
the garden chef-published by phaidon
to the bone- paul liebrandt
the garden chef-published by phaidon
Sunday mealtime @ Joy in Highland Park. check it out sometime if you have not before
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