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Cook the Book: 'Cooking Without Borders'

The fact that I am branching out and making Asian cusines for the first time in my life reflect my belief that fusion cooking is any type of recipe that I choose to try and put my own original experiences on it!

From Recipes

Kimchi Fried Rice

I've made this with bacon also, using the rendered fat to fry the aromatics and rice in.... very tasty ... did not have gojuchang, still need to find this, plus kimchi with no msg in it .... making a trip to Koreatown grocer soon ....

From Recipes

Sunday Brunch: Tourtière

This has been a tradition in my family for generations. My frugal Yankee grandparents from RI would make it very simply, without much spice at all, but always with ground pork and potatoes.

I found a great recipe in Gourmet (RIP) quite a few years back in a travel article about Quebec. This is the recipe I use now, every Christmas Eve. It contains minced onions, ground pork & ground beef, and garlic, ground mustard, sage, thyme and ground cloves. It has much more flavor than the version I grew up with. Just love it!

From Recipes

Sunday Brunch: Tourtière

This has been a tradition in my family for generations. My frugal Yankee grandparents from RI would make it very simply, without much spice at all, but always with ground pork and potatoes.

I found a great recipe in Gourmet (RIP) quite a few years back in a travel article about Quebec. This is the recipe I use now, every Christmas Eve. It contains minced onions, ground pork & ground beef, and garlic, ground mustard, sage, thyme and ground cloves. It has much more flavor than the version I grew up with. Just love it!

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From Serious Eats

Cook the Book: 'Cooking Without Borders'

The fact that I am branching out and making Asian cusines for the first time in my life reflect my belief that fusion cooking is any type of recipe that I choose to try and put my own original experiences on it!

From Recipes

Kimchi Fried Rice

I've made this with bacon also, using the rendered fat to fry the aromatics and rice in.... very tasty ... did not have gojuchang, still need to find this, plus kimchi with no msg in it .... making a trip to Koreatown grocer soon ....

From Recipes

Sunday Brunch: Tourtière

This has been a tradition in my family for generations. My frugal Yankee grandparents from RI would make it very simply, without much spice at all, but always with ground pork and potatoes.

I found a great recipe in Gourmet (RIP) quite a few years back in a travel article about Quebec. This is the recipe I use now, every Christmas Eve. It contains minced onions, ground pork & ground beef, and garlic, ground mustard, sage, thyme and ground cloves. It has much more flavor than the version I grew up with. Just love it!

From Recipes

Sunday Brunch: Tourtière

This has been a tradition in my family for generations. My frugal Yankee grandparents from RI would make it very simply, without much spice at all, but always with ground pork and potatoes.

I found a great recipe in Gourmet (RIP) quite a few years back in a travel article about Quebec. This is the recipe I use now, every Christmas Eve. It contains minced onions, ground pork & ground beef, and garlic, ground mustard, sage, thyme and ground cloves. It has much more flavor than the version I grew up with. Just love it!

From A Hamburger Today

Reality Check: Burger King's Jalapeño and Cheddar BK Stuffed Steakhouse

I just tried this last week. It's actually pretty good. Here in southern California, we are partial to spicy food, and I was pleasantly surprised at the heat level from the fresh jalapenos in the burger. It was juicy and flavorful, and I happened to get fresh crisp lettuce on mine. The spicy poblano sauce was not spicy at all, though. And nothing you can do about the tomatoes, it's winter people, they are even tasteless & mealy here.

I think the key to a decent fast food meal is to get there right when they start serving lunch, because the food is a bit fresher, hasn't been sitting around as long.

From Serious Eats

Serious Green: 6 Rules of a Good Farmers' Market

@kah9932 AAAHH! Finally some vindication!! I figured I would get a lot of heat about this, b/c most of the time, the fm's here are crowded with die-hards who think they're doing themselves a favor by shopping there weekly, but mainly they're only doing the farmers a favor, which I'm not opposed to, as long as you're aware that you're paying jacked up prices.

I hope you're right that more people will get savvy enough to know better, then the fm's will have no excuse not to put their prices in line with other, smaller ethnic markets and grocery stores.

From Serious Eats

Serious Green: 6 Rules of a Good Farmers' Market

Good article, but I've got to say, where I live, West LA region, the farmers market in my neighborhood on Sundays is definitely not the place to go for 'bargains". The stands are always popular, and I don't have any specific complaints, but I do not go there often, b/c their prices are higher, than other, more "urban" farmers markets in my region. I believe the farm stands fell that they can get more $ from those of us in this are, since it's considered "wealthy", but surely, those of us in the know, only go there, in a pinch! Even our local grocery stores realized this recently, and often their prices & produce, which generally come from the same farmers and growing regions, have better prices.

From Talk

Does this sound like a decent menu?

I love pan roasted pork loin on a bed of sliced leeks, they get caramelized and buttery, basted with the pork juices. The recipe came from a mag article re: Marcella Hazan's son, who came up with the recipe. It's my favorite way to make pork loin roast.

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