Bacon Fat-Washed Bourbon

We’ve been eating a lot of bacon recently, which means we have a lot of bacon fat to play with. Inspired by The Shelter in Place cocktail we made a few nights before, Akshay and Connie concocted the Bacon Fat-Washed Bourbon To make this cocktail: Fat-wash bourbon (we used Bulleit) using bacon fat for 2-3Continue reading “Bacon Fat-Washed Bourbon”

Chicken Karaage

This is probably my favorite Japanese dish Andrew makes. Our Chicken Karaage is double fried for extra crunch. After you make this yourself, it’s hard to ever pay money to eat this at a restaurant anymore! Ingredients: 1.5 lb boneless, skin-on chicken thighs Salt & freshly ground black pepper to taste 1 clove garlic 1Continue reading “Chicken Karaage”

Sunday Screwdriver

When life gives you oranges, make a Sunday Screwdriver! I suppose you don’t HAVE to have it on Sundays, especially since every day feels vaguely like a weekend when you’re sheltering at home. Except you also realize life goes on and you still have deadlines to meet and virtual meetings to attend. To make aContinue reading “Sunday Screwdriver”

Marmite Meatball Pasta

I was recently introduced to Marmite, which is a spread made from yeast extract. It’s typically found in the UK and is analogous to Vegemite from Australia. This “umami paste” can be used over toast or as flavoring to dishes. Connie has been raving about it cooked in pasta, so we added a few ingredientsContinue reading “Marmite Meatball Pasta”

Japanese Curry

Japanese Curry is an incredibly easy meal to create. We used the Golden Curry brand that comes in a box. You can put whatever you want in it; we usually opt for a meat (chicken) and some veggies (potatoes, carrots, onion, and shiitake mushrooms). Because we love to indulge, we sauteed some frozen corn inContinue reading “Japanese Curry”

Honey Roasted Figs with Feta and Balsamic Glaze

I have a nice view of our backyard from our Brain Sanctuary (aka study room), and I can see new leaves on our fig tree coming in. Hopefully we will have a bountiful harvest again this year. Last year I had to start getting creative with the figs, and one of my favorite appetizers wasContinue reading “Honey Roasted Figs with Feta and Balsamic Glaze”

Zha Jiang Mian

Concocted by Connie Cheung, this recipe takes a vegan spin on your classic zha jiang mian. It’s less oily, but still packs immense umami flavor. Ingredients: 100 g dried shiitake mushroom 12 oz minced vegan substitute (or pork, 80/20 fat) 2 Tbs sesame oil 2-4 Tbs dark soy sauce 1 Tbs cornstarch 3 cloves garlicContinue reading “Zha Jiang Mian”

Korean BBQ Flank Steak

Impromptu meat sweats are the best kind of meat sweats. Connie and Akshay went on a Costco run and brought back Korean BBQ flank steak. And in classic Terrace House fashion, we cooked, ate, and cleaned together. Korean BBQ flank steak: Cooked over charcoal grill Green onion salad: Green onion Soy sauce Vinegar Sesame oilContinue reading “Korean BBQ Flank Steak”

The Shelter in Place

We’ve named this cocktail The Shelter in Place, given the timing of recent events surrounding COVID-19. This sinful concoction is slightly sweet with a surprisingly delicious popcorn-y aftertaste. It basically tastes like brown sugar caramelized popcorn in drink form. To make the brown butter fat-washed, popcorn-infused bourbon, the first step is to brown the butterContinue reading “The Shelter in Place”

Cabbage and Bacon Okonomiyaki

Ever since traveling to Osaka in 2019, we’ve had intermittent yet strong cravings for okonomiyaki. This Japanese savory pancake means “cooked how you like,” and you can literally put anything you want in it. We use store bought okonomiyaki flour, which you can find any any Japanese grocery store. We threw in a head ofContinue reading “Cabbage and Bacon Okonomiyaki”

Diets Are Forever Chowllenging

Today marks the official launch of our food blog! Woohoo! It’s been a long time in the making, but we are pretty darn excited to get this project going. It’s been YEARS since I last dabbled in blogging. Remember Xanga? Yea…it was that long ago. Anyway, these posts are meant to be short and sweet.Continue reading “Diets Are Forever Chowllenging”

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