Basics « FoodMayhem

Articles posted in ‘Basics’

Chinese Pork Stock (Stove and Slow Cooker Methods)

Wednesday, March 5, 2014

Hello! I’m back from my self-granted maternity leave and I’ve missed you! Hopefully we’ve been keeping in touch on Facebook, Twitter, and Instagram. As I ease my way back into food life again, I thought that this Chinese Pork Bone Stock would be the most suitable post. After all, I have drank a lot of […]

Delhi Palace

Sunday, October 3, 2010

I never eat Indian food in the summer. It just feels like a cold weather food to me, heavily spiced and rather rich, all in a good way. As soon as temperatures drop a bit, I’m ready for that over-stuffed feeling. My chef friend, Jen, recommended
Delhi Palace 37-33 74th Street, Jackson […]

Broccolini

Tuesday, June 8, 2010

So, I’m back from Maine and we’re back to our normal programming, though wherever we are, it’s still all about food…
When I first heard of broccolini, I thought maybe it was baby broccoli. It is sometimes called that though it’s not actually a younger stage of common broccoli. Before I give away the parentage of […]

Yellow Chives

Friday, May 28, 2010

Let’s talk about Yellow Chives, a vegetable considered common in Chinese cooking, but you’ll probably never see it in an American supermarket. I mentioned them a little over a year ago: (Is it weird to quote myself?)
“They are the same plant as garlic chives, only grown without direct sunlight, which prevents them from turning green. […]

Caramelized Onions: Slow Cooker Magic

Sunday, May 2, 2010

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, […]

Frozen Dumplings: How to Steam, Boil, and Fry (video)

Wednesday, March 24, 2010

I grew up with lots and lots of dumplings. Pork, chicken, shrimp, snow pea leaf, spinach, chives, fish, crab, roe, combination of, and many I’m just not thinking of at the moment. Sometimes they are boiled, sometimes steamed, sometimes fried. At times, we would make the dumplings from scratch, dough, filling, and all. But, we […]

Fresh Peanut Butter & Banana Sandwich

Tuesday, March 23, 2010

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, […]

Roasted Parsnip Fries

Friday, February 5, 2010

As much as I love the concept of being a locavore, you couldn’t possibly get a healthy amount of nutrients during winter in New York as a locavore. So while I try to buy what I can from our local farmer’s market, I can’t live on just apples, potatoes, and parsnips. I do end up […]

Make Chicken Soup, Not War

Thursday, January 21, 2010

I’ve been working on this post since the beginning of winter, when I first started thinking about chicken soups. The variety of chicken soups across so many cultures is just so interesting to me. They are all different, yet share that common bond, the ability to comfort anyone, and make each of us think of […]

Edible Black Horns: Ling Jow

Thursday, December 3, 2009

These top the list of scary looking things to eat. Yea, they look like freaky black horns and if you look closely, there’s a little bit of hair on top. Eww.