So in my research into various sheep breeds looking for a SCA period fleece type, I also started discussing with people about whether or not different types of sheep tasted differently. Which made me remember my father telling me as a child about how the chickens in Taiwan changed. Then of course, I found a… Read More A Flight of Chickens: A Tasting Workshop
A couple of weeks ago, I had some friends over and I made a seafood pasta dish. I didn’t think much of it at the time, but apparently it was a rather interesting fusion of Italian and Asian cooking and ingredients. I just always thought it was my version of the Italian seafood pasta dish,… Read More Seafood Pasta in a White Wine Sauce
Last week, I had a roast pork bun workshop at Harry’s house, the baked version. This is the recipe that Carol Smith has managed to deduce from my rather lackadasical measurements, because my cooking style follows my general life philosophy of OOH SHINY! Thx Carol! 🙂 This recipe came about because while I normally make… Read More Baked Roast Pork Buns (叉烧包）
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