Wok Fajitas! Fajitas in the Wok! Fajitas con Wok!
I bet you all think I live on tortillas and cookies, yearning for cheese and chocolate and fearfully snubbing the culinary options that surround me here in Shanghai. I mean, that’s pretty much what this blog indicates in its persistent…
2 Sino-Hibernian Breads for St. Patrick’s Day
I’m a day early, I know. And possibly two days early depending on time zones. However, today was the last free day I have for the next seven days (oh, damn this freelancing- I work more than usual, in such…
Icebox Haw Cookies Saved for a Rainy/Crappy Day
I’m not, as Bill Medley and Jennifer Warnes once insisted, having the time of my life. Aside from the absence of Patrick Swayze, things here are a bit topsy turvy. We just got word that our landlord will be selling…
Adventures With Sauerkraut in Shanghai
You know what we have a lot of in Shanghai in mid-winter (aside from rain, rain, zero visibility, unheated buildings and, er, rain)? Cabbages. We have a lot of cabbages. All sorts of cabbages. Aside from the usual assortment of…
The Lazy Laowai’s Guide to Toaster Oven Focaccia
As you’ve probably noticed by now, I have a thing for unleavened bread, especially unleavened bread made in the wok using a highly unlikely Uyghur noodle dough recipe. I’ve turned that into chapatis, tortillas, pierogies, spaghetti, medieval dumplings and ravioli.…
Soft Cheese; Hard Wok: Experimenting with Fromage
I’ve made cheese here before. You may recall my happy forays into mascarpone and ricotta a few months back. As well, over on my other blog, the non-foodie one, I delved briefly into goat milk paneer when I went home last…
