-
Light Color and Flavor in a Simple New Vegetable
—
by
Most of the time, I prefer my vegetables to be simply cooked, so their essence shines through. With a recipe for a…
-
Love the Spectacular Tendon in the Bone-in Beef Shank
—
by
Though I still need to perfect my method of preparing bone-in beef shank so that the meat is flavorful and melts in…
-
Does Everything Taste Better When You Add Oyster Sauce?
—
by
Yes, it does! This time, I added oyster sauce to fried rice and the last time, to stir-fried eggplant with ground pork.…
-
A Way to Easily Gather the Most Peppery Sauce
—
by
What is a good way to clean up all the peppery beef sauce? With some spaghetti! Below are some links to more…
-
More of the Simple Curried Egg Filling Please
—
by
The new recipe that I tried was so simple to execute. Now that the filling has been perfected, I can use it…
-
What Happened? All That Work and Suddenly It’s Gone!
—
by
Most of the time spent on this vegetable was removing the tender parts from each stalk. After stir-frying for several minutes, the…
-
Good Adobo Flavors, but Wanted Extra Meaty Pork Belly
—
by
After finding Filipino adobo recipes that I like for chicken, pork ribs, and chicken wings, I’m excited to add another one to…
-
Made Some Simple but Tempting Chinese Chives and Eggs
—
by
Preparing the long strands of Chinese chives (aka garlic chives) required the most time of all the parts in making a unique…
-
Colorful and Vibrant Colors, but Needs More Flavor
—
by
I tried a fried rice recipe that required fewer ingredients than the one I had referenced previously. Though it had vivid colors,…
unDumbing
It's Your Choice!