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I have a friend who loves to add a few shakes of crushed chili to seemingly every dish he orders at restaurants. I can’t recall what all of those dishes are, but pasta is definitely on the long list. I think it’s a bit strange (he probably wouldn’t be my friend if he doesn’t have some quirks), but mostly endearing. I’ve noticed Nick Stellino also loves crushed chili. Am I the only one who has an urge to poke his belly whenever I watch his cooking shows?
Rather than tell you again how I like to cook Asian greens, I’m just going to link to another blogger who actually knows what they’re doing when they’re cooking. Jude at Apple Pie, Patis, & Pâté has a a yummy-looking recipe for this vegetable, Simple Stir-Fry: Shanghai Bok Choy. While I’m not as competent as Jude in the kitchen, I can do one ‘fancy’ trick with this and other similar vegetables.
Whoa, baby—is this Ginger Candy spicy! I wimped out after eating one piece. But I’ll be back for more of its strong ginger taste and underlying subtle sweetness.
I’m about write something that will disappoint some of you. I’m sorry, but this Beer Pretz doesn’t taste like beer. It isn’t even made with beer. (At least I don’t think it is. None of the items on the long ingredients list is ‘beer’ but then again, I don’t know what all of items on the list actually are.) This snack’s name and the glass of beer pictured are meant to suggest that it goes with beer. I can’t tell you whether it does because I didn’t drink beer while eating it. But I can tell you how it tastes. |
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