Kitchen supplies don't need to be expensive to be good, often times the best things also happen to be the cheapest. Then there are times when you get what you pay for. I've picked out some of my favorite equipment, books and software here so you can see what I use in my kitchen and why.
We’re on MSNBC

We’re on MSNBC

It’s only been a few weeks since we made the homepage of the NY Times, but today I went to MSNBC.com and found a video of myself sitting right dab smack between an Alabama gunman and Obama on MSNBC’s homepage. That was definately not something I expected when I interviewed with Eve Tahmincioglu, the reporter,…

Kielbasa with Sweet Onions & Lima Beans

Kielbasa with Sweet Onions & Lima Beans

Sorry for the long absence, but I have a good excuse or three. I was in Galveston for a few days attending a wedding (congratulations Travis and Keri!). I’ve also been having some medical issues that led to some minor surgery this past week. Nothing too serious, but it’s kept me out of the kitchen…

Goma Hiyashi Chūka (Sesame Ramen Salad)

Goma Hiyashi Chūka (Sesame Ramen Salad)

There was still snow on the ground a month ago here in Sapporo and yet this week the temperature soared into the 90′s. In Japan, where ingredients, colors, and even the temperature of a dish change with the seasons, the hot sticky months of summer bring with them a whole host of seasonal dishes. Chilled…

Gomoku Gohan

Gomoku Gohan

This week over at PBS Food I’ve written about one of my favorite Japanese home-cooked dishes, gomoku gohan. Like its cousin pilaf, it involves cooking rice with other ingredients, but unlike pilaf, gomoku gohan works just as well as main as it does as a side. Read my full story on this delicious one-pot meal…

Yakitori Chicken Ssam

Yakitori Chicken Ssam

I made this Korean/Japanese hybrid for the WBC championship game a few weeks ago. Yakitori is traditionally a Japanese dish, but these chicken skewers were marinated in a sweet garlicky bulgogi marinade, making them somewhat Korean. While the yakitori would be delicious as an appetizer or with a bowl of hot rice, I took the…

The Myth of “Sushi Grade”

The Myth of “Sushi Grade”

As a food blogger who’s been known to write about sushi from time to time. I often get asked how to pick good “sushi grade” fish. As you might have guessed by the title of this post, “sushi grade” is the culinary equivalent to leprechauns or the Easter bunny. This week over at PBS Food,…

Wallpaper Wednesday: Haeundae Beach, Busan

Wallpaper Wednesday: Haeundae Beach, Busan

Haeundae Beach in Busan South Korea. Download wallpaper (2560×1714)

No Recipes vol. 2

No Recipes vol. 2

For this week’s No Recipes roundup, I have for you 2 classic Japanese dishes along with 2 pseudo-Indian ones. If you’re wondering what the deal with all the dashi inclusive dishes is, I had an audition for The Next Food Network Star today and needed to bring my signature dish pre-plated and I also had…

No Recipes Top 10 (2008)

No Recipes Top 10 (2008)

It’s been a great year filled with cooking adventures (and misadventures). I started this blog as a way to motivate myself to cook outside my comfort zone and to serve as a record of my successes and failures. It’s turned into much more than that though, I’ve made friends and I’ve even had the fortune…

La Luce by Donna Scala (Orlando Day 1)

La Luce by Donna Scala (Orlando Day 1)

There was a time not long ago, when vacation hotspots like Vegas and Orlando were frequented for the entertainment, and not much else. Food was an expensive necessity to power you through a long day of line-standing, or gambling, and most people didn’t put too much thought into planning their meals. The culinary landscape has…