Luckily for faithful readers, it is beyond the scope of SeeDanCook to detail the preparations for making our upcoming cross-country move a reality. I will say that we were quite unlucky to have picked what feels like the hottest week ever as the time to be packing up our apartment. My own visions of hell [...]
Posts from ‘June, 2010’
So What’s Next?
Today marks the end of my 12 week internship at America’s Test Kitchen. As discussed in my last post, I’ve had a good experience at ATK over these last few months, feeling like I’ve taken some real steps towards becoming a better cook. Coming off of my short lived ‘restaurant experiment’, it was really interesting [...]
Internship Update
As I enter the final week of my 12 week internship at America’s Test Kitchen, I realize it’s been a few weeks since I’ve provided any kind of update. To make a long story short, as a result of some of the things that I’ve previously blogged about, current ATK employees are no longer allowed [...]
Achaari Murg
I was introduced to this Northern Indian chicken dish at a hole-in-wall restaurant in one of the sketchier parts of San Francisco and it totally blew me away. I had eaten Indian food before but had never tasted anything so bold, complex and yet mysterious at the same time. I’m at a loss to compare [...]
Lamb’s Head Empanadas
This is kind of a funny thing to say, but this really is the perfect thing to make if you ever find yourself with both a lamb’s head and some lard at your disposal. Those of you that have been following this blog will realize that preparing something like this shouldn’t seem so far ‘out [...]
I ‘Heart’ Cast Iron
While it might not be as sleek, svelte, or even sexy as my trusty stainless steel skillet, lately I’ve been finding myself reaching for my 12″ cast iron skillet more than ever. Cast iron offers many advantages over stainless steel; it’s inexpensive (I could buy four of these for the price of one similarly sized [...]
Tamales Night!
I had never really given much thought to making tamales at home until one fateful day during culinary school when we covered the cuisine of the American Southwest (with its heavy influence from its neighbor to the South, Mexico). On this day, my partner and I were assigned to scratch-make tamales, the popular and portable [...]
