Let me preface this by saying this is rather a lame post, particularly compared to Philip’s Le Creuset-made pea and ham soup, with tons of photos and a knife-skills tutorial. Yikes! He must have found his cooking muse. These appetizers are both sweet and savory, thanks to the dates and brie. Not only that, they’re…
Agedashi-dofu (Deep-fried Tofu)
Yeah, tofu can be really bland, but the Japanese use deep-fried tofu as an appetizer, especially in bars (izakaya). It’s popular and really good. It’s popularity is on the par with Japanese deep-fried chicken. Here’s the thing: this is so easy to make, and takes so few ingredients that it’s surprising that more non-Japanese restaurants…
Omelettes Revisited
There is nothing better than knowing that people are getting something useful from Feral Cooks. I love to get feedback on the recipes featured here, but I really enjoy hearing about your versions of of our recipes. Believe it or not, I had messages from Kimberly and Todd within 12 hours of each other. Kimberly…
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