beansprouts – (pl. n.) tiny thoughts from the brain of a Tinabeans
“Why should eating be different from any of the other ethical realms of our lives? We were honest people who occasionally told lies, careful friends who sometimes acted clumsily. We were vegetarians who from time to time ate meat.” – Jonathan Safran Foer, Eating Animals Yang and I are attempting a little experiment. We are…
So actually… not all of China was bad. In fact, the food was excellent. It is excellent every time I visit China, so I’m not sure why I am still surprised by this. It may be that since our last trip there, I’ve developed a better appreciation for the culinary arts. But in any case,…
I’ve made pork tenderloin before many times, but it was always hard to tell when it got done, and whether it would be juicy or a log of shoe leather by the end. I also could never seem to get a nice crust on the outside. So finally I decided to get down to learning…
I love French onion soup in restaurants, the way they come in a little clay bowl all bubbling over with melty cheesy goodness. They can do that because they can stick the whole bowl in a hot oven and let it broil the bejesus out of the cheese. But we can’t, mostly because my mom…
Yumbox started off as a complaint. “There are no decent recipe managing websites out there,” I whined. It’s true. All of the popular ones are too bloated with so-called community features. Now I’m not a bah-humbug recluse type of Tina, but I do want to keep things simple. I simply want to be able to…
Today I tried to make a roll cake again. I think I know now why the cake wreck blog took off so quickly, and why it’s actually gotten popular enough to be made into a book. Cakes are immensely prone to wrecks. At every stage of the process, from mixing the batter to baking to…
Right around this time of year, Yang always gets these intense midnight cravings for a “cold treat.” This would be a good excuse to put those ice pop molds we bought last year to good use. So anticipation of future cravings (and hopefully warmer weather), we are compiling a list of ideas for ice pops….
This is a hard one. Ready? Really this is quite an amazing discovery, because cocktail sauce is something I always thought you had to go buy because it had some patented top-secret ingredient to it. Except it turns out that it’s just ketchup and horseradish (or, in this case, wasabi). What if tonkatsu sauce turned…