Clik here to view.
Lady Lizards for Lunch
Grilled Lizard A news item caught my eye recently that blended two of my favorite subjects – cuisine and biology. Long story short is that a species of asexual lizard previously undocumented by...
View ArticleClik here to view.
China: There and Back Again
We returned home from China a few days ago, my mind is still awash with all of the fantastic food I encountered on our combination family vacation and food research trip. We sampled a wide variety of...
View ArticleClik here to view.
On Earth, there is Donkey Meat
天上龙肉，地上驴肉 In Heaven there is Dragon Meat, and On Earth there is Donkey Meat That is the saying in Northwest China, in Gansu province and the bordering areas of Xinjiang, Qinghai, Ningxia and Inner...
View ArticleClik here to view.
What Am I Making? #1: 1000 Year Eggs
The correct answer is indeed 1000 Year eggs! (Contest closed: January 26, 2013) Ingredients for Dish The ingredients listed from left to right are: Duck eggs, rice chaff (for coating the eggs), black...
View ArticleClik here to view.
Making 1000 Year Eggs
So, as promised, I spent several hours yesterday making 1000 Year Eggs. That is, I coated a dozen and a half duck eggs with caustic mud, rolled and pressed them in rice chaff, and set them aside to...
View ArticleClik here to view.
Homemade 1000-Year Eggs Unveiled
We harvested the 1000-year eggs and are finally getting around to preparing and eating some of the crop. The color is right, and a few of them have the pine-patterning that their CHinese name suggests...
View ArticleClik here to view.
Thai Pork with 1000-Year Eggs
This next to last recipe for 1000-Year Eggs might be my favorite way to prepare them. It is savory, spicy, and hot, and the Thai basil lends a wonderful lightness to both the pork and the eggs for a...
View ArticleClik here to view.
Garum – Its not as Roman as You Think!
Roman Fish Mosaic I had the pleasure recently to be a guest on Eat This Podcast with Jeremy Cherfas. On the show, Jeremy and I spoke about the fish sauce garum, how to make it, its origins (not Roman),...
View ArticleClik here to view.
Salted Eggs Revealed
Salted Eggs Ready to Harvest Its been a few months since I put up my salted eggs, and over the holidays I noticed that the water they were in had turned a rusty brown from the spices used in...
View ArticleClik here to view.
Natto in Japan and Beyond
Natto, or fermented soybeans, are everywhere in Japan. There are natto burgers, natto bruschetta made with heaps of natto mixed with melted cheese or tomatoes on toasted bread, and even natto curries...
View Article
