RESEP MASAKAN ORIENTAL

This comforting pork stew recipe is exactly the kind of homey dish you want waiting for you after a long, hard week…and maybe a 13-hour drive. Unfortunately, I made this last week, so I couldn’t actually enjoy it today, after a long, hard week and 13-hour drive, but just editing it made me feel better. It was that good. This stew version is inspired by the classic Italian recipe, “maiale al latte,” or “pork in milk,” but instead of the usual moo juice, I decided to make my own with chicken broth and crème fraiche . I figured I’d get the same basic viscosity and fat content (okay, maybe a tad more), but also a little more flavor, and a better texture once reduced. I topped it with some fried sage, which is an optional, messy, but delicious extra step, and makes this much more restauranty. Simply heat a 1/2-inch of vegetable oil in a small pan, and toss in some (not wet!) whole sage leaves. Fry until crisp, about 10-15 seconds The classic preparation involves braising and slicing a whol...

Resep Martabak Bangka - Indonesia memang negeri dengan 1001 kekayaan kulinernya. Tak terhitung aneka makanan tradisional khas dengan cita rasa yang mampu menggugah selera makan kita. Salah satu ragam kuliner itu adalah martabak manis Bangka. Martabak manis Bangka atau kerap juga disebut kue terang bulan merupakan salah satu kue yang paling pas disantap di kala senggang. Disebut martabak manis

Just a quick note to let you know we're up in beautiful Dunsmuir, California celebrating my father-in-law Al's 70th birthday. We'll be back at it Monday, so pardon any delays in responding to comments and emails. I hope you have a wonderful weekend, and as always, enjoy!

I'm on Virgin Airlines Flight 12, about 45 minutes away from landing in NYC. I heading to the Big Apple to do some filming for About.com and as luck would have it, this weekend is the company's annual guide event. Not sure when or what I'll be posting, but whatever it is, I promise to offer it at the same low prices you're used to! The Virgin planes have wireless internet, so I decided to do a quick post, complete with close-up of my fat head with some old guy in the background. This is my first time on Virgin (get it?), and I'm loving the leather seats and personal TV in the headrest. Anyway, gotta go, here comes the attendant and I'm going to try and score some extra pretzels . Stay tuned!

We're heading up to the wine country tomorrow to attend an event called Primal Napa , which is an outdoor celebration of wood-fired cooking, butchery arts, heritage breeds, and whole animal utilization. I'm in terested in all those things, but to be honest, it was seeing something on the itinerary called, "The Bacon Hall of Fame Tasting Bar," that really had me rushing to RSVP. Here is a little video montage of last year's event. I'll be tweeting pics from the event all day in case you're into vicarious meat-related thrills. Rumor has it, there are actual office pools regarding how many vegans unfollow me during the event (I imagine it will be quite a few). Stay tuned! UPDATE: If you're in the area, there are still some tickets available. You can get more info here . Photos (c) ProteinU

Braising is such a great cooking technique in general, and in particular for the new cook. It's such a forgiving method; The meat is always moist, the timing doesn’t have to be exact since it’s virtually impossible to overcook, and easy to put back in to cook longer, and best of all…most braised recipes make there our sauce or jus (natural juice)! This is a classic beef brisket dish I learned from a German chef many years ago. As you'll see in this video recipe, it takes about 10 minutes to prep, and after a nice, leisurely 3-hour braise, you have an amazingly aromatic, and succulent brisket. This is a great dish any time of the year, but it is especially perfect on that chilly fall night, or for that holiday dinner party. Since the average brisket runs about 5 to 6 pounds, it’s great for entertaining. And the leftovers? Forget about it; there is nothing like a brisket sandwich. There is an aroma that this dish produces as the apple cider, garlic, and rosemary vapors so...