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.
Mediterranean Udon Salad

Mediterranean Udon Salad

I’ve been eating chilled udon noodles with a dashi broth since I was a wee tot. Slippery, pleasantly chewy and full of flavor, they’re one of my favorite Japanese noodles to eat chilled during the warmer months, but it’s these same qualities that make them so great in western noodle salads. For this Mediterranean-style salad,…

February Dinner and a Movie: Chocolat

February Dinner and a Movie: Chocolat

Update 01.22.2009: As it turns out, great minds think alike and Susan from Sticky Gooey Creamy Chewy has also been thinking about creating an event with the same name. We’ve decided to team up and co-host Dinner and a Movie and will be alternating months. I’m still hosting the event this month, but next month…

Miso Mackerel with Spicy Mustard Salad

Miso Mackerel with Spicy Mustard Salad

The past week has been one filled with excitement, sleep deprivation and sadness. Excitement, because I got to go down to Austin for SxSW and Techmunch, where I spoke to a room filled with eager food bloggers about how to keep your blog from crashing as it grows. For anyone who’s been to Austin during…

Tofu stuffed squid

Tofu stuffed squid

Over the past month I’ve seen a couple bloggers writing about stuffed squid and it got me curious. Kyoto Foodie posted about ika meshi that they picked up at Takashimaya. Then last night, Jonny at We Are Never Full posted a delightful looking Morcilla Stuffed Squid. On the way home from work tonight, I stopped…

Grilled Butter Miso Corn

Grilled Butter Miso Corn

There’s no denying that the best way to eat fresh corn is straight off the cob, perhaps with a bit of butter. Sadly, it’s not everywhere that you can get luminous cobs packed from end-to-end with translucent pearls of sweet, crisp deliciousness. I’m not sure how corn first wound up in Japan, but the proper…

Kuromitsu porkchop with kinako

Kuromitsu porkchop with kinako

This dish was used as part of a 1 night “restaurant” held out of our apartment as part of the Foodbuzz 24,24,24 launch event. Kuromitsu and Kinako are commonly used in Japanese desserts. You’ll often find rice cake (mochi) desserts rolled in the sawdust-colored kinako powder and kuromitsu is commonly used in kanten (Japanese jello)…

Kumquat Lamb Tagine

Kumquat Lamb Tagine

This kumquat lamb tagine isn’t traditional, and requires a bit of forethought, but it’s honestly one of the best braised lamb dishes I’ve ever tasted. The briny, spicy braised lamb is offset by the sweet, tangy kumquat sauce and the meat is meltingly tender while still retaining its shape, thanks to the curing. One of…

Chili Lime Grilled Corn Salad

Chili Lime Grilled Corn Salad

I’ve just returned from spending three incredible weeks cooking for some of the most influential people in the world on a ranch nestled in the mountains of western Colorado. The vistas were grand… the sunsets dazzling… and the night sky mesmerizing. Breathtaking views aside, the remoteness of the location made sourcing ingredients a challenge. With…

Wonton Soup

Wonton Soup

Looking at the photo you may be asking where the wontons are. Before I answer this question you first have to undertand that texture is an important part of wonton noodle soup; the texture of the noodles, the texture of the wonton, and even the texture of the shrimp inside is critical to a really…

Tuna Poke (pronounced poke-ay)

Tuna Poke (pronounced poke-ay)

Here’s a recipe that draws its heritage from the the tropical islands of Hawaii. It’s been decades since my last visit and I wasn’t even introduced to Hawaiian cuisine till I lived in San Jose, but I’ve become quite a fan of the regional food that quite possibly started the “asian fusion” movement. For those…