This thit kho recipe is a braise so the meat is going to be reeeeally tender. You can use country style pork ribs but get the one with bones if you can find it. You can also use pork belly for this for a fattier broth with skin. Personally, only crispy skin moves me.
What you [...]

What you need:
4 tablespoons sugar (enough for my thit kho recipe)
1/2 cup of warm water
silicone spatula (I like that it’s non stick, but you can use anything, really. Just don’t scratch up your pan.)

What to do:
Add sugar to the pan on 50% heat. 50% is low enough to control the process, but we will jump [...]

I came back! and steered clear of the nigiri. Yum. See the original post.

Wafu of Japan’s cozy little bar.

Baked oysters.

Dragon Balls

Baked Mussels

Crab and avocado. I love how simple this is.

Samurai Burrito. This was really good! It’s essentially made of the same stuff the dragon balls are, but I like this better.

This is the only place [...]

Have you ever wondered how beer is made? or what kind of starch you should use to thicken soups? or why some foods like bread and meat brown when cooked?
There is no single book I refer to more than On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. He’s an [...]

Let me start off by saying The Tulsa Rib Company is the BEST rib restaurant I’ve had been to. Its astounding how some rib restaurants survive with dried out and slathered up ribs. I’m not really sure where the “Tulsa” part of this establishment comes in (fake cred?), but it has its roots in catering [...]