Monthly Archives: June 2013

  • By j@jlooney.com On June 25, 2013
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    Like Hollandaise, plenty of people shy away from poaching eggs because they think it’s difficult. There’s some truth to that, but with a little patience, some helpful hints, and some practice, you’ll be poaching eggs like a Master Chef in no time. First and foremost, poaching is simply cooking something in water without boiling it. […]

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  • By j@jlooney.com On June 25, 2013
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    How does one describe flan to someone who has never had it? It’s technically a custard, like creme brulee, but it’s texture is different. It’s literally dripping with caramel flavor, much like dulce de leche, but without all the gooeyness. Perhaps you’ll just have to make it yourself and see. This recipe is from one […]

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  • By j@jlooney.com On June 25, 2013
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    I’ve attempted to explain what it is I do up at The Univeristy of Utah on many occasions, but this article pretty much sums it up. Deseret News, “U. course builds community, understanding through the culture of food”

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  • By j@jlooney.com On June 13, 2013
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    Now, I LOVE me some hot sour soup of the Chinese variety, but who knew that Thai hot sour is every bit as delicious, albeit in a more different way?! Not me, but I’m here to tell you, this is fantastic stuff! Spicy, savory, tart and delicious. Tom Yum Gai 1 tablespoon sesame oil 1 […]

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  • By j@jlooney.com On June 13, 2013
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    Kalbi (or Galbi) is the traditional Korean short rib barbecue. The trick to attaining maximum flavor is marinating the ribs over several days. I recommend marinating for no less than 3 and no more than 5 days. Serve with Kimchi  (recipe follows) Kalbi Marinade 1 1/2 cups soy sauce 3/4 cup white sugar 1/4 cup […]

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  • By j@jlooney.com On June 13, 2013
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    Baba Ganoush? Hummus? Tapenade? All three can be found widely throughout the Mediterranean and Middle East, and they vary pretty widely. The hallmark of all three of these is the same, though – good quality ingredients, simple preparation, and let the flavors speak for themselves. Not much spice or herb is used, as you’ll see, […]

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  • By j@jlooney.com On June 13, 2013
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    Moroccan food? What exactly IS that?! Yeah, I thought the same thing, but it’s really full of unique and complex flavors that are worth checking out the next time you’re feeling adventurous. Adventurous? Well, you gotta consider that Morocco has been on the trade routes for spices for thousands of years, and consequently, they’ve got […]

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  • By j@jlooney.com On June 13, 2013
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    Stage (pronunciation rhymes with Taj, not age) is an audition for a job in the kitchen. You want to work in a particular restaurant? you go there, work from the time the chef says “GO!” until he decides he’s done with you. You do this for free, and you pray that the Kitchen Gods smile […]

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  • By j@jlooney.com On June 13, 2013
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    I’m not really a fan of baked fruit pies, as I don’t rteally dig on mushy fruit. Besides, when you bake a fruit pie, you inherently lose the natural fresh fruitiness, which is what I like about the fruit in the first place. Especially when it comes to peaches. I mean, think about it, would […]

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  • By j@jlooney.com On June 13, 2013
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    Spain is pretty much surrounded by water on four sides, so consequently, seafood is a pretty big part of their diet. Paella is traditionally made with several different kinds of shellfish and other seafood, and it’s really pretty much open to interpretation, so feel free to add or edit ingredients as you like. Paella Ingredients […]

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