The recipe going out to our Patreon subscribers this month is a real dandy. They are based off the best tacos de pescado I’ve ever had: fresh mahi, simple beer batter, a little citrus cabbage slaw, and some excellent salsa. What more could you want? …
If you enjoy the decadence of a traditional Vietnamese coffee like I do, prepare yourself for a whole new level of luxury. Ca Phe Trung is a coffee drink made with condensed milk and egg yolks which is popular in Northern Vietnam. Continue reading Ca Phe Trung – Vietnamese Egg Coffee
The idea for a Vietnamese-inspired pork burger has been living in my head for a long time, and I am super stoked that I finally got to bring it into reality (and my stomach). A ground pork patty flavored with chilies, fish sauce, scallions, …
Hey everybody! We’re sending out patreon gifts today and I wanted to take this opportunity to share a bit about our patreon subscription (and patreon on the whole).
For those of you that have never heard of Patreon, it is a web service developed to help creative folks like us. The initial concept was to create stable income for creatives to allow them to fully lean into their work, like the patronages of old. In this modern format, we set up a series of tiers with exclusive rewards, and folks like you can subscribe to receive these monthly benefits in exchange for helping us to make ends meet. Below I’ll detail our particular subscription tiers, but I hope you’ll go to patreon.com/letsliveeverywhere and check it out for yourself, it’s a really cool service that they provide.
Pickled vegetables are a staple in many different cuisines, adding a sour, salty, and slightly sweet crunch to myriad dishes. They are delicious, keep a long time in the fridge, and are thankfully also quick and easy to make.
I developed this recipe to serve as a vegetable side for a large dinner I was putting together, though it could equally be served as a main. When I cook Thai meals at home, at least in my standard, day-to-day cooking, I tend toward a …
After all of the holidays, travel, and events of the past few months, I am taking around six weeks off the booze, which is not an easy thing for me to do. During the early days of covid I think a lot of us developed a habit in which the only way to turn off work at the end of the day was to have a cocktail. There was something about the ceremony of making a drink that allowed us to mentally shift gears into relaxation mode. Being self-employed, and thus able to convince myself that I ought to be working 24/7, that habit has persisted, making these breaks from alcohol more necessary, but also more difficult. In practice, however, I have found that a mocktail or a non-alcoholic beer does exactly the same thing for my brain. The ceremony still flips that internal switch and I am able to turn off work for a while. So, here’s my favorite way to make mocktails: shrub syrups. Continue reading Shrub Cocktails
I read some time ago that we were entering a period during which the term fusion would no longer be sufficient to describe the combinations of techniques and cuisines showing up on restaurant menus. This article said that we were entering an era of food …
