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.
Spicy Yakisoba

Spicy Yakisoba

As much as I struggled with my Asian identity growing up, I have very fond memories of visiting Japan as a kid. One of my favourite activities was going to summer festivals, or Matsuri, which always had rows of brightly colored stalls with games for kids, and even more stalls hawking food. It’s hard to…

Tonkatsu

Tonkatsu

Tonkatsu (豚カツ) is a cutlet of pork, breaded and deep fried until crisp and golden brown. While it’s become a ubiquitous cafeteria staple in Japan, there are many restaurants that specialize in tonkatsu and related dishes. Maybe I’m just a total geek, but I’ve always been fascinated with tracing the origins of a dish. The…

Smoked Pistachio Rack of Lamb

Smoked Pistachio Rack of Lamb

This is by far the best lamb that I’ve ever had, and it might very well be one of my favorite meat preparations of all time. It’s hard to put into words what it’s like taking a bite into one of these juicy lamb chops, but it’s a profoundly pleasurable experience in the same category…

Chocolate Truffle Tagliatelle

Chocolate Truffle Tagliatelle

When I’m in a creative rut and the ideas are flowing about as fast as a new jar of ketchup, I try to make myself see an old ingredient with new eyes. I imagine myself as a chef from a foreign land who’s never laid tastebuds on the ingredient, throwing out all preconceptions of how…

No Recipes vol. 4

No Recipes vol. 4

It’s been a weird week. Now that I don’t have a job to go to I thought I’d have a lot more time to work on the blog, but job hunting is a lot more time consuming than you’d think. I did manage to get a new template up for the blog after the last…

Mentaiko Pasta (Cod Roe Pasta)

Mentaiko Pasta (Cod Roe Pasta)

When it comes to pasta’s I like simplicity that highlights the quality of a few fresh ingredients. Mentaiko Pasta (明太子パスタ) is about as simple as it gets and yet there’s something fun about an Italian inspired Japanese dish (… or is it the other way around?) Mentaiko is made by brining and seasoning fresh pollack…

Interview with Barbara Fairchild

Interview with Barbara Fairchild

In this age of endless free content, citizen journalism and 140 character reporting, print publications have been having a rough couple of years. No one has written the definitive guide on how to successfully move a print business online, and it’s still a swirling pool of primordial ideas and experiments. Bon Appétit Magazine has shown…

Red Mole Sauce (Conejo en Mole Rojo)

Mole (MOH-lay) is a Mexican sauce that comes in about as many varieties as there are households in the country. Puebla and Oaxaca are two regions known for their moles with varieties including Verde (green), Negro (black), and Rojo (red). Mole Poblano from Puebla is perhaps the best known with its rusty red sauce enveloping…

Choucroute Garnie

Choucroute Garnie

Choucroute Garnie is a hearty Alsatian dish made from choucroute (sauerkraut), sausages, cured meats and potatoes. Disclaimer: This is not a dish for the faint of heart. If you have heart problems, eating a heaping bowl of Choucroute Garnie will probably make them worse. Also, if you’ve looked at one of Thomas Keller’s cookbooks and…

Pizza and a dream

Pizza and a dream

Do you ever hear people talking about their technicolor dreams that defy the laws that govern our conscious minds and wonder… “hmm… is this person making this up?” I’m one of those people that purges his memories of any dream on my way to consciousness and as a result I never remember much of my…