For those who have been regular readers of our blog, you will know that Tony has made a couple of significant contributions as a guest contributor. Each time that he has published here, our reading numbers go through the roof. Now, I know that Tony is a likable guy, but nothing seems to justify the…
Chicken Thighs – A Knife Skills Lesson
It is only in the western world that people value the breast as the best part of the chicken. Throughout Asia, dark meat is prized as both the juiciest and the tastiest. In truth, chicken breast becomes dry and tastless when overcooked. If you are going to make a stew or casserole, you are far…
Shiso
Now here’s a flavorful and versatile herb that’s used in Japan for many types of foods. Called “Perilla” in the US, it can be found in many Asian grocery stores. I prefer the green shiso, over the red variety, but they are both good. Fresh leaves (chopped up) can be added to salads, served over…
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