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Author Archives: Randy Hill
Made my first batch of Kimchi, now to wait while it ferments……
A quick and lite shrimp dish. Shrimp, coconut milk, red curry paste and fresh basil — what’s not to like.
I purchased an order of Soba noodles from Amazon, so I’ll be trying to come up with a variety of noodle recipes. The first one is a simple Soba Noodle Salad with a Fried Egg. It uses the sauce from … Continue reading
I ran across this project the other day and was impressed by the simplicity of the design and that it’s designed to let you make small batches of fermented foods using a special lid and standard quart canning jars. There’s … Continue reading
I picked up a new cookbook from Amazon this week and tried a chicken and sausage jambalaya from it. The cookbook is Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans. The first recipe I tried … Continue reading