Eating Well
Eating Well
Notes from a bachelor cook

 

 

Food & Cooking

  • Food Section Main Page
  • Cooking
  • Baking
  • Decoration
  • Indian - South Indian
  • Indian - Punjabi
  • Indian - Random
  • Mexican
  • Spanish
  • Japanese
  • Korean
  • Chinese - Shanghai
  • Chinese - Hunan
  • Chinese - Szechuan
  • Chinese - Cantonese
  • Chinese - Taiwanese
  • Etheopian
  • Italian
  • Middle Eastern

 

The Basics

With age comes an appreciation of what is better. As an adult, you'll have about 19,000 dinners. Come your 50the birthday, only 4,380 remain.

Why do I spend the time and energy to try new recipes or exotic ingredients? It's because I'm monogamous. For those of you who are single: Monogamy is like eating the same thing for dinner for the rest of your life™. Keeping things interesting requires effort.

 

Where Did the Restaurant Reviews Go?

The old version of this section focused mostly on restaurant reviews (pre-Yelp). I may bring it back at some point, since when I've relied on online reviews, it's meant mediocre food, high prices, long lines, or all of the above.

 

Ingredients

Chaat Masala - Everyone needs this Indian spice mix

Ras al Hanout - A Middle-Eastern spice mix for easy, tasty couscous

Hungarian Paprika - Skip it

Smoked Paprika (Pimenton) - A new essential

 

Recipes

Choux Pastry - Can someone with zero patience make a decent croque en bouche?

Apple Tart - The absolutely easiest, tastiest, and prettiest recipe

Pound Cake - The classic, but a little lighter

 

 

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