The Theoretical Chef
Saturday, March 13, 2021

Lechon Kawali without the Kawali

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Lechon kawali is traditionally boiled then fried in a kawali , which is a Filipino cooking vessel that is a bit like a large, heavy wok. Thi...
Tuesday, February 23, 2021

Boy in the Galley: Microwave Mug Cake

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The Boy made a chocolate mug cake, recipe from here . It was for a school assignment to make an instructional video.  Ingredients 1. Mix eve...
Friday, February 19, 2021

Beef short ribs "steak" v1

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So we had beef short ribs but I was asked not to turn it into a stew. Here's attempt number 1 at making a "steak" using a for-...
Wednesday, February 10, 2021

Thịt kho tàu 2.0

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I've been making this dish, or at least a version of it, since my bachelor days. In fact, I wrote a recipe on this blog about 13 years a...
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...
Tuesday, February 2, 2021

Next in the Galley: Cochinita Pibil

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Combined recipe from here and here . See the fascinating history of the dish here . Ingredients 1 kilo pork shoulder achiote paste (Yucatec...
Tuesday, January 26, 2021

Estofado de ternera al vino tinto malbec

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My take on an Argentinian beef stew using short ribs and Malbec wine.   Ingredients 1 kilo beef short ribs, bone-in 2 carrots, diced 2 celer...
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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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