The Theoretical Chef
Showing posts with label spices. Show all posts
Showing posts with label spices. Show all posts
Thursday, February 4, 2021

Next in the Galley: Marosszéki Heránytokány

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So I ordered 2 x 500g of beef brisket with the intention of making Tass Kabab e Aremaneh . Instead, what arrived as 500g of beef brisket and...
Monday, December 7, 2020

Instant Pot 40(ish)-clove garlic chicken

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Got the recipe from here , with some embellishments. Items in parentheses are what I actually used.  Ingredients 1.2 kg chicken (wings and d...
Monday, March 22, 2010

Estofado de Lucas

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It's been a while since my last post. Between my Floyd memorial and this post I moved residences and had a new position at the Bank. And...
Monday, March 9, 2009

Ethiopian Pork We't

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My version of we't  (also written as  wot  or  wat ), the classic Ethiopian stew.  My Dear and I first tried this dish at Ziggurat , whi...
1 comment:
Monday, February 23, 2009

Jamaican Jerk Porkchops

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"Jerk" does not refer to the one cooking but to the jerk spice mix from Jamaica.  "Jerk" in this case comes from the Q...
2 comments:
Sunday, January 18, 2009

Spice Trade

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There was a time when spices were so expensive in Europe that they were more expensive than gold.  After centuries of subsisting on salt, he...
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About Me

xsaltire
started blogging in 2007, at first about social issues and his travels but later dabbling into his favourite subject: food. While his knowledge of gastronomy and the culinary arts is mostly theoretical, he has been known to dabble into the practical side during weekends, sometimes with edible results.
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