by Jay | Dec 5, 2021 | French, Fusion
I grew up eating crepes, the Jiangsu (a province in China) style. At my parents’ home, it was served as a side dish (supplement) to congee. Back then, the crepe only had flour, water, veggie oil and was decorated with chopped green onion. There are other crepe styles...
by Jay | Nov 28, 2021 | American, Fusion, Pork
This may sound a little bit ridiculous or sarcastic, but it is a true factor I take into consideration when I go grocery shopping. Due to the pandemic, a lot of grocery prices inflated. I started cooking more pork dishes to because of the inflation. I did cook pork...
by Jay | Nov 21, 2021 | American, Fusion, Uncategorized
I am lucky enough that I don’t have to drive a long distance to work every day. Because of that, I have some flexibility to prepare breakfasts with varied nutrition (see below). This a recipe I use 2-3 times a week. I don’t think most people would like it. I simply...
by Jay | Nov 14, 2021 | American, Fusion
When I was booking a dinner reservation with a customer at Phoenix, I gave him a few options that I found on OpenTable. He picked “The Stockyards” and said it’s his favorite around that area. It was my first trip to Phoenix, so I had no idea about which restaurant is...
by Jay | Nov 7, 2021 | Asian, Bakery, Chinese, Fusion
This is the other half of the recipe of Chinese Pork Bun. I grew up in a region doesn’t cook much wheat-based foods. I am not familiar with wheat/flour recipes. The bun/flatbreads used in Roujiamo look all the same to me. However, if you do research online, you find...
by Jay | Oct 31, 2021 | Asian, Chinese, Fusion, Pork
I grew up in a region that grows both rice and wheat. Comparing to people from places that only grow wheat, we don’t put as much enthusiasm to wheat-based foods, which have simple ingredients but need more effort and skills. To me, the variation of flour (all-purpose...
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