I have a fascination with various Asian cooking shows. And, more recently, some of the anime ones, which tend towards competitions, but generally just feel less antagonist than live shows because… well… cartoons. I started watching a fairly well known one, Food Wars: Shokugeki No Soma, a Japanese one, set in the nation’s most prestigious… Read More Peculiar Pastas #10
At the beginning of each year, I do a writeup of the past one – usually a look at four areas – Casa SaltShaker, Eating Out, Vacations, and Cooking at Home. I take a look at the high points and low points. It often takes me days of figuring it all out. 2020 didn’t take… Read More Should I Even…
It seems fitting to close out 2020 with a positive restaurant review and get ourselves setup for a far better 2021! Over the last many years we’ve been to our friend Christina Sunae’s restaurants – first, an in-home closed door spot called Cocina Sunae and then later, and many times since, to Sunae Asian Cantina. Earlier… Read More From a Granddaughter’s Kitchen
Fermenting things has always been a fascination of mine, be it wine, beer, pickles, or anything else. My last delivery from our vegetable supplier included a bag of slightly older bell peppers that were getting to that wrinkly stage, just with the message, “rather than throw these out, figured you might want them for something”.… Read More Saved by the Bell
I’ve never been good at asking for help, at anything, from long ago in school, on through to my work career. I was raised to be “self-sufficient”, and finding myself in the position of not being so, is, simply, painful. This year, like many, we’ve been out of work. Casa SaltShaker has always been reliant… Read More Asking For Help
It has always been surprising the lack of diversity of cuisines available in a metropolitan city like Buenos Aires. It doesn’t feel like it’s lacking on the surface of things, but if you really stop and think about it there’s not a lot. If you look at Asian food, it’s pretty much Chinese food, mostly… Read More The Neighbors Move In
I have mention Sichuan pickles a few times over the years. The original recipe is a “quick pickle”, i.e., not fermented, made with thin wedges of spiced, seedless cucumbers that are flash pickled with boiling hot oil and vinegar. They’re one of my favorite accompaniments to Chinese food, and I’ve included them in classes we’ve offered… Read More Pickles of the Four Plains
We continue to get ourselves out and about a bit. With special permits, more and more restaurants are starting to allow indoor seating – they have to get inspected for sufficient ventilation and proper sanitation methods. We’re still opting for spots where we can stay outdoors, and probably will continue to do so far awhile… Read More Bite Marks #83