Posts in Tag


Thanksgiving is done, but the leftovers are not. Because Thanksgiving is our favorite holiday (and with that comes the love of traditional Thanksgiving food), the hubs and I usually cook enough fowl to feed family, friends, and ourselves for days, even weeks. This year was no exception: we sous vide a turkey and fried two turkeys. We vacuum sealed most of the leftover turkey to make it last as long as possible in the fridge. (You can freeze the turkey leftovers too.)

Sous vide turkey


This was the first Thanksgiving in 12 years that I did not serve a fried turkey for our family Thanksgiving meal. Since my mama-in-law shrinks away from fried foods, we decided to put the new PolyScience immersion circulator to good use and sous vide our turkey instead.

Your crazy family came and went. Now all that’s left is a big ol’ turkey carcass. Wait, don’t throw anything away just yet. In this time and age when offal eating has become the trend, I’m going to show you what you can do with all those leftover turkey bones. First, you make turkey stock. Duh! Then, you use that stock to make turkey congee. Every Asian country has its own version of rice porridge. It’s the ultimate Asian comfort food. Think of the Americans with their chicken noodle soup.

Oven-fried chicken

Again it’s been a while since I posted a food entry. It’s not that I haven’t been eating or cooking. It’s just I’ve been doing a lot more thinking about food and cooking rather than writing ever since I read The Flavor Bible (which I still need to blog about). Anyway, back to what makes the world go round: food. I’m often asked what would be my last meal. Because this question is so difficult for someone that loves so many different kinds of food, my last meal would inevitably

Ga luc lac or bo luc lac are French influenced dishes consisting of seared and sauteed bpcubes of meat served with a vinaigrette dressing. The term “luc lac” comes from the sound of the meat shaking in the pan while cooking. The dish is usually made of sirloin or ribeye steak, but I decided to go a slightly healthier route and make it with chicken. Whichever meat you choose, it’ll be tasty. You can serve it with white rice or a French style fried rice (recipe posting TBD). This is

Deep-fried turkey

For nine years and counting, it’s been my little tradition to fry a turkey for Thanksgiving. In 2001 when I started my first job out of college, my Louisianan coworker, Brandi, informed me her family deep-fries a turkey every year for Thanksgiving. I pictured a spicy flour battered turkey–just like Popeye’s chicken but in whole bird form and five times larger. I was surprised to learn that fried turkey wasn’t battered at all–simply rubbed down with Cajun spice and then thrown (very carefully) into a vat of hot peanut oil.

Ahh…the most famous Vietnamese dish in conjunction with the baguette sandwich, banh mi thit. How can we talk about comfort foods and not talk about pho? Pho ga–or noodle soup with chicken–is perhaps my favorite of the pho family. I grew up eating pho on occasional Sunday mornings, and while I know it’s a cliche to say so, my mama seriously made the best pho. Seriously. The best. My parents’ friends had even urged her to open up a little pho restaurant. She was bestowed the recipe by a Vietnamese

Aahhh…even the post title can make one salivate. In my last post about chicken fried foods, I talked about the Luby’s $2 Thursdays, which I have yet to try. Since then, I found a chicken fried chicken recipe online and watched a Travel Channel “Food Paradise” episode on deep-fried foods, and it was only a matter of time before I busted out the cooking oil. And then came along my friends’ request for comfort food. Perfect. Before we get to the anticipated recipe, did you ever gaze at a Cracker

Continuing from the previous post on the Labor Day barbecue, here are the other two recipes that made up our grilling festivities. Note: Again, I apologize for the lack of photos on a food post, but the food just got to’ up before John had a chance to snap some on his phone. We grilled up about 25 chicken legs, and so to avoid monotony, I decided to use two different grilled chicken recipes. The last time I made this chicken recipe, it was a hit so why not go

1 2 Page 1 of 2