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KC 180 – POTATO PAKORA AND TAMARIND SAUCE I will come back there and hit you with my ring hand. But, taking that statement at face value, it’s therefore easy to understand why a classic Indian implement in the kitchen is the kadai, or karahi, a sort of wide-mouthed saucepan, or flat-bottomed wok, used to deep-fry foods.The distinction in the name is from, as we’ve mentioned time and again, that it’s hard to convert some sounds KC 201 - VEGAN TOMATO NDUJA Why hello there, and welcome back to Kitcheen Catastrophes, now with 50% more E, because that was definitely a bit, and not at ALL me making a typo. I’m your Comedian, Not Cock-Up, Jon O’Guin. And today’s post is probably going to be a little short, CATASTROPHIC REVIEWS By the way, I'm hearing buzz that Japanese Fried Chicken (kara-age) may be building steam as a new food trend.If so, remember that I called it. And when I told you all to watch it, advice I know for a fact many of you failed to follow-through on, since I still mention it to my friends and they say “oh yeah, I kept meaning to watch that”, as if you expect me to believe your lies. KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Why hello there, and welcome back to Kitchen Catastrophes, where I SWEAR, for the first time in 2 weeks, we will not use ANY eggs in today’s recipe. Today’s recipe is very simple, but a little fiddly, and I have no idea if I did it right yet. Why? Well, if you don’t care, you can jump straight to th CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for CHEF SPOTLIGHT: JAMES HEMINGS In the same way that his older brother Robert didn’t ‘choose’ to finish building Monticello. While in France, James was paid by Jefferson, who also paid for his education in French culinary schools, with James becoming chef de cuisine within a few years. At the same time, anotherinteresting development occurred. CATASTROPHIC REVIEWS: "COOKED" ON NETFLIX Hello and welcome to Kitchen Catastrophic Reviews, an off-shoot of Kitchen Catastrophe Quick Tips. Normally, our quick tips analyze facets or facts of food culture. The Reviews are meant to tighten our focus to a specific product, whether a movie, show, cookbook, or KITCHEN CATASTROPHES 46 Hello and Welcome back to Kitchen Catastrophes, the last refuge you’ll find this holiday season from any and all forms of Christmas music. I’m your host and strictly literary liaison, Jon O’Guin. Today’s recipe comes with a caveat I’ve never given a meal before on this site: Don’t make Bl KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY Why hello there, and welcome to Kitchen Catastrophe, where I kind of wish I didn’t go quite so crazy last week, because now I have nothing for left-overs. I’m your Regretful Retro-Raver, Jon O’Guin, andI am, mentally, more than a little busted up, and don’t know what I’m going to do. Because I made MEANDERING AMERICA'S MENUS: MONTANA Hello and Welcome to another addition of our ongoing series Meandering America’s Menus, where Jon O’Guin spends about Five to seven hours researching a state’s cuisine and explaining it to you. Today’s post heads out to Big Sky Country, tackling the cuisine of Montana.And spends a
KC 180 – POTATO PAKORA AND TAMARIND SAUCE I will come back there and hit you with my ring hand. But, taking that statement at face value, it’s therefore easy to understand why a classic Indian implement in the kitchen is the kadai, or karahi, a sort of wide-mouthed saucepan, or flat-bottomed wok, used to deep-fry foods.The distinction in the name is from, as we’ve mentioned time and again, that it’s hard to convert some sounds CATASTROPHIC REVIEWS: A PERFECT MATCH, PART 1 Let’s get fuckin’ DANGEROUS, BOIS! Anyway, Taiwanese Dramas or “TW Dramas” are part of a cultural phenomenon that’s been encompassing East Asia, based on the “Four Asian Tigers/Dragons”, a term used to refer to South Korea, Taiwan, Singapore, and Hong Kong, four Asian nations/city-states that, since the 1960’s, have rapidly and thoroughly industrialized into ‘modern CATASTROPHIC REVIEWS: "COOKED" ON NETFLIX Hello and welcome to Kitchen Catastrophic Reviews, an off-shoot of Kitchen Catastrophe Quick Tips. Normally, our quick tips analyze facets or facts of food culture. The Reviews are meant to tighten our focus to a specific product, whether a movie, show, cookbook, or FAQ — KITCHEN CATASTROPHE FAQ. Who are you? Where Am I? I'm Jon O'Guin, your friendly neighborhood madman! I write this blog, with the help of my trusted ally Alan! Check out the About page for more details! KC 148 - MICROWAVE MUG MEALS Why Hello There! And Welcome back to Kitchen Castastrophes. I’m your multi-mental-make-up man, Jon O’Guin. Last week, we made Garlic Soup, and then lost our mind and let our full frat flag fly while drinking stouts. And while it’s certainly fun to cut loose every now and again, there’s also a time f EDIBLE ADVENTURES: BOOMERANG'S PIES The Cheap Man's Calzone. The Poor Man's Pasty. Yes, the Hot Pocket, America’s unlabeled and preferably un-discussed culinary juggernaut. Once you remember that America’s had hand-filling savory pastries for decades, it makes our lack of recognition of the hand-pie quiteconfusing.
NEW FOUND LANDS, NEW LEARNED WORDS, PT 1 A not-unusual Tactic for Britain, back in the day. There was some back-and-forth with France for a couple centuries. And by “some back and forth”, I mean “multiple decades of war for control” that lead to some interesting results: the British seizure of the nearby region of Acadia and expulsion of its French inhabitants is the reason America has Gumbo, for instance. KC 223- CHICKEN CROQUETTES Before the Volcano Wars. And in that paradigm, It feels like the world needs something calm, comforting, and enjoyable. Which is why it would have been GREAT if Samurai Gourmet season 2 came out, but my research suggests the show has been cancelled. (Which, if true, I will promise right now: If I ever become like, legitimately wealthy, Netflix: I am wiling to spend an unreasonable amount of KITCHEN CATASTROPHES 46 Hello and Welcome back to Kitchen Catastrophes, the last refuge you’ll find this holiday season from any and all forms of Christmas music. I’m your host and strictly literary liaison, Jon O’Guin. Today’s recipe comes with a caveat I’ve never given a meal before on this site: Don’t make Bl KC 88 - SOPA DE AJO (GARLIC SOUP) These are like the tiny ninja stars in my endless war against Count Dracula. The next steps are where the soup gets complicated, so please pay very close attention: Put ¼ cup olive oil in the pot, add the garlic, and bring to medium high heat. MEANDERING AMERICA'S MENUS: MONTANA Hello and Welcome to another addition of our ongoing series Meandering America’s Menus, where Jon O’Guin spends about Five to seven hours researching a state’s cuisine and explaining it to you. Today’s post heads out to Big Sky Country, tackling the cuisine of Montana.And spends a
CATASTROPHIC REVIEWS In the Mexico City episode, he talks about how, in 1980’s New York, a shop selling QUESADILLAS was a culinary discovery for him and his friends. And that may sound somewhat silly, but think about it this way: the first Taco Bell built east of the KC 201 - VEGAN TOMATO NDUJA If necessary, press olives between paper towels to further dry. Add all ingredients to a food processor, and blend until well-mixed. Taste for seasoning, adding more salt if necessary. Can be served immediately, and will store for up to a week in the fridge in an airtight container. Jonathan O'Guin. CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Drain, and then dry thoroughly. Use a salad spinner, rub and pat dry in paper towels, maybe toss in a warm oven for a while, use a blowdryer, whatever. On a rimmed half baking-sheet, toss the chickpeas in the oil and salt. Place in a cold oven, turn to 350 degrees, and let bake for 30 minutes. KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI 5. Fill pitas with cut cauliflower, along with tzatziki, and other desired toppings. 1. Place the yogurt in a fine mesh strainer or cheesecloth, and let drain for 30 minutes, or up to 3 hours. While yogurt is draining, toss cucumber with a pinch of salt, and let sit on paper towels for 10 minutes to also drain. 2. KC 180 – POTATO PAKORA AND TAMARIND SAUCE Preparation. Sift together chickpea flour, cumin, coriander, curry powder, turmeric, and 1 teaspoon of the salt in a large bowl. Stir in 13/4 cups warm water and the sunflower oil, then add the potato, onion, scallions, and cilantro. Whisk together the sauce ingredients in a medium bowl until smooth. Set aside. KC 135 - CAJ-IAN POTSTICKERS KC 135 - Caj-ian Potstickers. Jonathan O'Guin September 10, 2018 Cajun, Fusion, Potstickers, American, Language Comment. Hello and welcome to Kitchen Catastrophes, the site that’s sure to bite, I’m Jon O’Guin, and I swear, it’s much harder to match up “Cajun” and “Asian” in a way that’s visually AND audibly enjoyable, astoday
KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY 4 scallions, sliced on the bias. Preparation. In a 12 inch non-stick skillet, heat the oil for the eggplant until just smoking over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender and browned, roughly 10 minutes. Add soy sauce, EDIBLE ADVENTURES: BOOMERANG'S PIES It’s 6 ounces to the Hot Pocket’s 4.5. That’s an important fact, because it makes some of the pie’s ‘issues’ a little more understandable. For instance, it’s got more fat and calories than the Hot Pocketroughly 30% more, in a product that’s 33% larger,implying
CATASTROPHIC REVIEWS: THE BURGER SHOW It’s already plural.) Their big series is “Hot Ones”, which has a pretty entertaining premise: a celebrity is interviewed, but as the interview goes on, they have to eat progressively spicier wings, causing them to answer more dramatically and quickly in order to CATASTROPHIC REVIEWS In the Mexico City episode, he talks about how, in 1980’s New York, a shop selling QUESADILLAS was a culinary discovery for him and his friends. And that may sound somewhat silly, but think about it this way: the first Taco Bell built east of the KC 201 - VEGAN TOMATO NDUJA If necessary, press olives between paper towels to further dry. Add all ingredients to a food processor, and blend until well-mixed. Taste for seasoning, adding more salt if necessary. Can be served immediately, and will store for up to a week in the fridge in an airtight container. Jonathan O'Guin. CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Drain, and then dry thoroughly. Use a salad spinner, rub and pat dry in paper towels, maybe toss in a warm oven for a while, use a blowdryer, whatever. On a rimmed half baking-sheet, toss the chickpeas in the oil and salt. Place in a cold oven, turn to 350 degrees, and let bake for 30 minutes. KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI 5. Fill pitas with cut cauliflower, along with tzatziki, and other desired toppings. 1. Place the yogurt in a fine mesh strainer or cheesecloth, and let drain for 30 minutes, or up to 3 hours. While yogurt is draining, toss cucumber with a pinch of salt, and let sit on paper towels for 10 minutes to also drain. 2. KC 135 - CAJ-IAN POTSTICKERS KC 135 - Caj-ian Potstickers. Jonathan O'Guin September 10, 2018 Cajun, Fusion, Potstickers, American, Language Comment. Hello and welcome to Kitchen Catastrophes, the site that’s sure to bite, I’m Jon O’Guin, and I swear, it’s much harder to match up “Cajun” and “Asian” in a way that’s visually AND audibly enjoyable, astoday
KC 180 – POTATO PAKORA AND TAMARIND SAUCE Preparation. Sift together chickpea flour, cumin, coriander, curry powder, turmeric, and 1 teaspoon of the salt in a large bowl. Stir in 13/4 cups warm water and the sunflower oil, then add the potato, onion, scallions, and cilantro. Whisk together the sauce ingredients in a medium bowl until smooth. Set aside. KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY 4 scallions, sliced on the bias. Preparation. In a 12 inch non-stick skillet, heat the oil for the eggplant until just smoking over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender and browned, roughly 10 minutes. Add soy sauce, EDIBLE ADVENTURES: BOOMERANG'S PIES It’s 6 ounces to the Hot Pocket’s 4.5. That’s an important fact, because it makes some of the pie’s ‘issues’ a little more understandable. For instance, it’s got more fat and calories than the Hot Pocketroughly 30% more, in a product that’s 33% larger,implying
CATASTROPHIC REVIEWS: THE BURGER SHOW I am not a perfect person. None of us are, except maybe Fred Rogers, so that statement is by no means controversial. Hell, if anything, it’s underselling my numerous flaws. But I bring it up so we can understand that I’m fully aware of how stupid what I’m about to do is. Today, we’re reviewing TheKITCHEN CATASTROPHE
KC 264 – Flour Meat aka Wheat Chicken aka Seitan. Jonathan O'Guin March 22, 2021 Vegan, Vegetarian, Seitan Comment. Jonathan O'Guin March 18, 2021 Holiday, Catering, Self-Care, Food Theory, FoodExploration Comment
KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY 4 scallions, sliced on the bias. Preparation. In a 12 inch non-stick skillet, heat the oil for the eggplant until just smoking over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender and browned, roughly 10 minutes. Add soy sauce, KC 221 – GARLIC CONFIT, AND PARMESAN COINS Why hello there, and welcome back once more to Kitchen Catastrophes, where one man struggles to sauté, brulée, and plié. I’m your dancing delicatessen, Jon O’Guin. Today’s post is gonna take a bit of time. To make, not to do. It’s super easy to DO. So let’s not waste time explaning when you’ll need KC 156 – CHICKEN ADOBO Preparation. Rinse chicken thighs and pat dry. In a large bowl, place chicken and sprinkle with salt, black pepper and garlic powder, turning to coat each piece thoroughly. In a Dutch oven, deep cast iron skillet, or large non-stick skillet heat the oil over medium-high heatuntil it shimmers.
KC 129 - RAMEN BURRITO 2. Fry the Chinese Sausage in a small amount of oil over medium-high heat, under crisped and cooked through. Add the noodles, and the whites from the green onion, reduce heat to medium, and cook for 3-5 minutes, stirring and tossing to combine. 3. Add the sauce packets, spices, and sweet soy sauce, tossing to coat. QT 95 - FORM, FUNCTION, AND WHAT’S LEFTOVER. QT 95 - Form, Function, and What’s Leftover. Why hello there, and welcome back to Kitchen Catastrophe Quick Tips, where one man dives deeply in the sea of soups, salads, and steaks, and brings back pearls of insight for our mental necklaces. I’m your KC 269 – ZA’ATAR CRUSTED CHICKEN CUTLETS WITH TAHINI SAUCE Season with salt and dredge through the stations, coating in flour and shaking off excess, coat in eggs and allow excess to drip off, and coat in panko, pressing to cover. Fry each cutlet for 4 minutes, turning once, until cutlets are deeply golden brown. Move to CATASTROPHIC BASICS: EGG SALAD 4 WAYS Why hello there, and welcome to part 2 of Egg Week here at Kitchen Catastrophe, where we go from “here’s a recipe that uses SOME eggs” to “here’s a bunch of recipes that use a FUCK TON of eggs.” We will presumably follow this up with a recipe that uses ALLthe eggs in
CATASTROPHIC REVIEWS: THE BURGER SHOW I am not a perfect person. None of us are, except maybe Fred Rogers, so that statement is by no means controversial. Hell, if anything, it’s underselling my numerous flaws. But I bring it up so we can understand that I’m fully aware of how stupid what I’m about to do is. Today, we’re reviewing The CATASTROPHIC REVIEWS The Plot Thickens, like Tonkatsu Sauce. The basic conceit of the show is rather charmingly simple, if presented a little out of order. The beginning explains the concept: a relatively normal little izakaya opens up, (in Kyoto, we learn later), but its front door leads to a fictional medieval city. CATASTROPHIC REVIEWS In the Mexico City episode, he talks about how, in 1980’s New York, a shop selling QUESADILLAS was a culinary discovery for him and his friends. And that may sound somewhat silly, but think about it this way: the first Taco Bell built east of the KC 201 - VEGAN TOMATO NDUJA If necessary, press olives between paper towels to further dry. Add all ingredients to a food processor, and blend until well-mixed. Taste for seasoning, adding more salt if necessary. Can be served immediately, and will store for up to a week in the fridge in an airtight container. Jonathan O'Guin. CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Drain, and then dry thoroughly. Use a salad spinner, rub and pat dry in paper towels, maybe toss in a warm oven for a while, use a blowdryer, whatever. On a rimmed half baking-sheet, toss the chickpeas in the oil and salt. Place in a cold oven, turn to 350 degrees, and let bake for 30 minutes. KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI 5. Fill pitas with cut cauliflower, along with tzatziki, and other desired toppings. 1. Place the yogurt in a fine mesh strainer or cheesecloth, and let drain for 30 minutes, or up to 3 hours. While yogurt is draining, toss cucumber with a pinch of salt, and let sit on paper towels for 10 minutes to also drain. 2. KC 180 – POTATO PAKORA AND TAMARIND SAUCE Preparation. Sift together chickpea flour, cumin, coriander, curry powder, turmeric, and 1 teaspoon of the salt in a large bowl. Stir in 13/4 cups warm water and the sunflower oil, then add the potato, onion, scallions, and cilantro. Whisk together the sauce ingredients in a medium bowl until smooth. Set aside. KC 135 - CAJ-IAN POTSTICKERS KC 135 - Caj-ian Potstickers. Jonathan O'Guin September 10, 2018 Cajun, Fusion, Potstickers, American, Language Comment. Hello and welcome to Kitchen Catastrophes, the site that’s sure to bite, I’m Jon O’Guin, and I swear, it’s much harder to match up “Cajun” and “Asian” in a way that’s visually AND audibly enjoyable, astoday
KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY 4 scallions, sliced on the bias. Preparation. In a 12 inch non-stick skillet, heat the oil for the eggplant until just smoking over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender and browned, roughly 10 minutes. Add soy sauce, EDIBLE ADVENTURES: BOOMERANG'S PIES It’s 6 ounces to the Hot Pocket’s 4.5. That’s an important fact, because it makes some of the pie’s ‘issues’ a little more understandable. For instance, it’s got more fat and calories than the Hot Pocketroughly 30% more, in a product that’s 33% larger,implying
CATASTROPHIC REVIEWS: THE BURGER SHOW It’s already plural.) Their big series is “Hot Ones”, which has a pretty entertaining premise: a celebrity is interviewed, but as the interview goes on, they have to eat progressively spicier wings, causing them to answer more dramatically and quickly in order to CATASTROPHIC REVIEWS In the Mexico City episode, he talks about how, in 1980’s New York, a shop selling QUESADILLAS was a culinary discovery for him and his friends. And that may sound somewhat silly, but think about it this way: the first Taco Bell built east of the KC 201 - VEGAN TOMATO NDUJA If necessary, press olives between paper towels to further dry. Add all ingredients to a food processor, and blend until well-mixed. Taste for seasoning, adding more salt if necessary. Can be served immediately, and will store for up to a week in the fridge in an airtight container. Jonathan O'Guin. CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Drain, and then dry thoroughly. Use a salad spinner, rub and pat dry in paper towels, maybe toss in a warm oven for a while, use a blowdryer, whatever. On a rimmed half baking-sheet, toss the chickpeas in the oil and salt. Place in a cold oven, turn to 350 degrees, and let bake for 30 minutes. KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI 5. Fill pitas with cut cauliflower, along with tzatziki, and other desired toppings. 1. Place the yogurt in a fine mesh strainer or cheesecloth, and let drain for 30 minutes, or up to 3 hours. While yogurt is draining, toss cucumber with a pinch of salt, and let sit on paper towels for 10 minutes to also drain. 2. KC 180 – POTATO PAKORA AND TAMARIND SAUCE Preparation. Sift together chickpea flour, cumin, coriander, curry powder, turmeric, and 1 teaspoon of the salt in a large bowl. Stir in 13/4 cups warm water and the sunflower oil, then add the potato, onion, scallions, and cilantro. Whisk together the sauce ingredients in a medium bowl until smooth. Set aside. KC 135 - CAJ-IAN POTSTICKERS KC 135 - Caj-ian Potstickers. Jonathan O'Guin September 10, 2018 Cajun, Fusion, Potstickers, American, Language Comment. Hello and welcome to Kitchen Catastrophes, the site that’s sure to bite, I’m Jon O’Guin, and I swear, it’s much harder to match up “Cajun” and “Asian” in a way that’s visually AND audibly enjoyable, astoday
KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY 4 scallions, sliced on the bias. Preparation. In a 12 inch non-stick skillet, heat the oil for the eggplant until just smoking over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender and browned, roughly 10 minutes. Add soy sauce, EDIBLE ADVENTURES: BOOMERANG'S PIES It’s 6 ounces to the Hot Pocket’s 4.5. That’s an important fact, because it makes some of the pie’s ‘issues’ a little more understandable. For instance, it’s got more fat and calories than the Hot Pocketroughly 30% more, in a product that’s 33% larger,implying
CATASTROPHIC REVIEWS: THE BURGER SHOW It’s already plural.) Their big series is “Hot Ones”, which has a pretty entertaining premise: a celebrity is interviewed, but as the interview goes on, they have to eat progressively spicier wings, causing them to answer more dramatically and quickly in order toKITCHEN CATASTROPHE
KC 264 – Flour Meat aka Wheat Chicken aka Seitan. Jonathan O'Guin March 22, 2021 Vegan, Vegetarian, Seitan Comment. Jonathan O'Guin March 18, 2021 Holiday, Catering, Self-Care, Food Theory, FoodExploration Comment
KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY 4 scallions, sliced on the bias. Preparation. In a 12 inch non-stick skillet, heat the oil for the eggplant until just smoking over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender and browned, roughly 10 minutes. Add soy sauce, KC 221 – GARLIC CONFIT, AND PARMESAN COINS Why hello there, and welcome back once more to Kitchen Catastrophes, where one man struggles to sauté, brulée, and plié. I’m your dancing delicatessen, Jon O’Guin. Today’s post is gonna take a bit of time. To make, not to do. It’s super easy to DO. So let’s not waste time explaning when you’ll need KC 156 – CHICKEN ADOBO Preparation. Rinse chicken thighs and pat dry. In a large bowl, place chicken and sprinkle with salt, black pepper and garlic powder, turning to coat each piece thoroughly. In a Dutch oven, deep cast iron skillet, or large non-stick skillet heat the oil over medium-high heatuntil it shimmers.
KC 129 - RAMEN BURRITO 2. Fry the Chinese Sausage in a small amount of oil over medium-high heat, under crisped and cooked through. Add the noodles, and the whites from the green onion, reduce heat to medium, and cook for 3-5 minutes, stirring and tossing to combine. 3. Add the sauce packets, spices, and sweet soy sauce, tossing to coat. QT 95 - FORM, FUNCTION, AND WHAT’S LEFTOVER. QT 95 - Form, Function, and What’s Leftover. Why hello there, and welcome back to Kitchen Catastrophe Quick Tips, where one man dives deeply in the sea of soups, salads, and steaks, and brings back pearls of insight for our mental necklaces. I’m your KC 269 – ZA’ATAR CRUSTED CHICKEN CUTLETS WITH TAHINI SAUCE Season with salt and dredge through the stations, coating in flour and shaking off excess, coat in eggs and allow excess to drip off, and coat in panko, pressing to cover. Fry each cutlet for 4 minutes, turning once, until cutlets are deeply golden brown. Move to CATASTROPHIC BASICS: EGG SALAD 4 WAYS Why hello there, and welcome to part 2 of Egg Week here at Kitchen Catastrophe, where we go from “here’s a recipe that uses SOME eggs” to “here’s a bunch of recipes that use a FUCK TON of eggs.” We will presumably follow this up with a recipe that uses ALLthe eggs in
CATASTROPHIC REVIEWS: THE BURGER SHOW I am not a perfect person. None of us are, except maybe Fred Rogers, so that statement is by no means controversial. Hell, if anything, it’s underselling my numerous flaws. But I bring it up so we can understand that I’m fully aware of how stupid what I’m about to do is. Today, we’re reviewing The CATASTROPHIC REVIEWS The Plot Thickens, like Tonkatsu Sauce. The basic conceit of the show is rather charmingly simple, if presented a little out of order. The beginning explains the concept: a relatively normal little izakaya opens up, (in Kyoto, we learn later), but its front door leads to a fictional medieval city. KC 201 - VEGAN TOMATO NDUJA Why hello there, and welcome back to Kitcheen Catastrophes, now with 50% more E, because that was definitely a bit, and not at ALL me making a typo. I’m your Comedian, Not Cock-Up, Jon O’Guin. And today’s post is probably going to be a little short, KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Why hello there, and welcome back to Kitchen Catastrophes, where I SWEAR, for the first time in 2 weeks, we will not use ANY eggs in today’s recipe. Today’s recipe is very simple, but a little fiddly, and I have no idea if I did it right yet. Why? Well, if you don’t care, you can jump straight to th CATASTROPHIC REVIEWS By the way, I'm hearing buzz that Japanese Fried Chicken (kara-age) may be building steam as a new food trend.If so, remember that I called it. And when I told you all to watch it, advice I know for a fact many of you failed to follow-through on, since I still mention it to my friends and they say “oh yeah, I kept meaning to watch that”, as if you expect me to believe your lies. CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for EDIBLE ADVENTURES: BOOMERANG'S PIES The Cheap Man's Calzone. The Poor Man's Pasty. Yes, the Hot Pocket, America’s unlabeled and preferably un-discussed culinary juggernaut. Once you remember that America’s had hand-filling savory pastries for decades, it makes our lack of recognition of the hand-pie quiteconfusing.
KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI A phase bacon entered a decade ago, and never truly recovered from. And we may talk about those recipes more later, but the core of the roasted cauliflower recipes I see ishonestly, insultingly simple: Take a head of cauliflower, trim the stem leaves, and the stem/core, coat it in SOMETHING, and roast it for 20-60 minutes, depending on heat andother stuff
KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY Why hello there, and welcome to Kitchen Catastrophe, where I kind of wish I didn’t go quite so crazy last week, because now I have nothing for left-overs. I’m your Regretful Retro-Raver, Jon O’Guin, andI am, mentally, more than a little busted up, and don’t know what I’m going to do. Because I made KC 180 – POTATO PAKORA AND TAMARIND SAUCE I will come back there and hit you with my ring hand. But, taking that statement at face value, it’s therefore easy to understand why a classic Indian implement in the kitchen is the kadai, or karahi, a sort of wide-mouthed saucepan, or flat-bottomed wok, used to deep-fry foods.The distinction in the name is from, as we’ve mentioned time and again, that it’s hard to convert some sounds KC 135 - CAJ-IAN POTSTICKERS Bonjou, mes amis! Konmen lé-zafè?Y'all cum down for de Mardi-Gras? Havin’ a Cre-Ole Time. Now, I’ve talked at LENGTH at where Cajuns come from, but what I have not talked about as thoroughly is the concept of Creole. Creole is an ethnic group and language spoken in southern Louisiana that is, as most American things are, incrediblyarrogant.
CATASTROPHIC REVIEWS: THE BURGER SHOW I am not a perfect person. None of us are, except maybe Fred Rogers, so that statement is by no means controversial. Hell, if anything, it’s underselling my numerous flaws. But I bring it up so we can understand that I’m fully aware of how stupid what I’m about to do is. Today, we’re reviewing The KC 201 - VEGAN TOMATO NDUJA Why hello there, and welcome back to Kitcheen Catastrophes, now with 50% more E, because that was definitely a bit, and not at ALL me making a typo. I’m your Comedian, Not Cock-Up, Jon O’Guin. And today’s post is probably going to be a little short, KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Why hello there, and welcome back to Kitchen Catastrophes, where I SWEAR, for the first time in 2 weeks, we will not use ANY eggs in today’s recipe. Today’s recipe is very simple, but a little fiddly, and I have no idea if I did it right yet. Why? Well, if you don’t care, you can jump straight to th CATASTROPHIC REVIEWS By the way, I'm hearing buzz that Japanese Fried Chicken (kara-age) may be building steam as a new food trend.If so, remember that I called it. And when I told you all to watch it, advice I know for a fact many of you failed to follow-through on, since I still mention it to my friends and they say “oh yeah, I kept meaning to watch that”, as if you expect me to believe your lies. CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for EDIBLE ADVENTURES: BOOMERANG'S PIES The Cheap Man's Calzone. The Poor Man's Pasty. Yes, the Hot Pocket, America’s unlabeled and preferably un-discussed culinary juggernaut. Once you remember that America’s had hand-filling savory pastries for decades, it makes our lack of recognition of the hand-pie quiteconfusing.
KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI A phase bacon entered a decade ago, and never truly recovered from. And we may talk about those recipes more later, but the core of the roasted cauliflower recipes I see ishonestly, insultingly simple: Take a head of cauliflower, trim the stem leaves, and the stem/core, coat it in SOMETHING, and roast it for 20-60 minutes, depending on heat andother stuff
KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY Why hello there, and welcome to Kitchen Catastrophe, where I kind of wish I didn’t go quite so crazy last week, because now I have nothing for left-overs. I’m your Regretful Retro-Raver, Jon O’Guin, andI am, mentally, more than a little busted up, and don’t know what I’m going to do. Because I made KC 180 – POTATO PAKORA AND TAMARIND SAUCE I will come back there and hit you with my ring hand. But, taking that statement at face value, it’s therefore easy to understand why a classic Indian implement in the kitchen is the kadai, or karahi, a sort of wide-mouthed saucepan, or flat-bottomed wok, used to deep-fry foods.The distinction in the name is from, as we’ve mentioned time and again, that it’s hard to convert some sounds KC 135 - CAJ-IAN POTSTICKERS Bonjou, mes amis! Konmen lé-zafè?Y'all cum down for de Mardi-Gras? Havin’ a Cre-Ole Time. Now, I’ve talked at LENGTH at where Cajuns come from, but what I have not talked about as thoroughly is the concept of Creole. Creole is an ethnic group and language spoken in southern Louisiana that is, as most American things are, incrediblyarrogant.
CATASTROPHIC REVIEWS: THE BURGER SHOW I am not a perfect person. None of us are, except maybe Fred Rogers, so that statement is by no means controversial. Hell, if anything, it’s underselling my numerous flaws. But I bring it up so we can understand that I’m fully aware of how stupid what I’m about to do is. Today, we’re reviewing TheKITCHEN CATASTROPHE
KC 264 – Flour Meat aka Wheat Chicken aka Seitan. Jonathan O'Guin March 22, 2021 Vegan, Vegetarian, Seitan Comment. Jonathan O'Guin March 18, 2021 Holiday, Catering, Self-Care, Food Theory, FoodExploration Comment
KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY Why hello there, and welcome to Kitchen Catastrophe, where I kind of wish I didn’t go quite so crazy last week, because now I have nothing for left-overs. I’m your Regretful Retro-Raver, Jon O’Guin, andI am, mentally, more than a little busted up, and don’t know what I’m going to do. Because I made CATASTROPHIC REVIEWS: A PERFECT MATCH, PART 1 Let’s get fuckin’ DANGEROUS, BOIS! Anyway, Taiwanese Dramas or “TW Dramas” are part of a cultural phenomenon that’s been encompassing East Asia, based on the “Four Asian Tigers/Dragons”, a term used to refer to South Korea, Taiwan, Singapore, and Hong Kong, four Asian nations/city-states that, since the 1960’s, have rapidly and thoroughly industrialized into ‘modern KC 129 - RAMEN BURRITO Why hello there, and welcome to Kitchen Catastrophes, a blog that’s one part academic exploration of food history and culture, one part cooking show, and 3 parts the gibbering madness of a nerd-culture saturated swami. I’m the Abdul Alhazred of KC 156 – CHICKEN ADOBO Why Hello there, and welcome back to Kitchen Catastrophes, where one man scorches his soul and sphincter for sustenance and slapstick. I’m your heart-burnt-and-broken hellion, Jon O’Guin. Today’s post isfraught, in many ways, on a conceptual level. I’m somewhat ata
KC 221 – GARLIC CONFIT, AND PARMESAN COINS Why hello there, and welcome back once more to Kitchen Catastrophes, where one man struggles to sauté, brulée, and plié. I’m your dancing delicatessen, Jon O’Guin. Today’s post is gonna take a bit of time. To make, not to do. It’s super easy to DO. So let’s not waste time explaning when you’ll need CATASTROPHIC BASICS: EGG SALAD 4 WAYS Why hello there, and welcome to part 2 of Egg Week here at Kitchen Catastrophe, where we go from “here’s a recipe that uses SOME eggs” to “here’s a bunch of recipes that use a FUCK TON of eggs.” We will presumably follow this up with a recipe that uses ALLthe eggs in
KC 269 – ZA’ATAR CRUSTED CHICKEN CUTLETS WITH TAHINI SAUCE “Well, that was a sold 10 minutes of effort. Time for a 2 hour nap.” Though, in my defense, I have an explanation about that. The BA recipe has you make your own fairly basic za’atar mix for the dish, and as a guy who buys a fair amount of za’atar blends and forgets to use them, I just decided to say “screw that”, and instead tried to doctor the blend I had closer to what the CATASTROPHIC REVIEWS: THE BURGER SHOW I am not a perfect person. None of us are, except maybe Fred Rogers, so that statement is by no means controversial. Hell, if anything, it’s underselling my numerous flaws. But I bring it up so we can understand that I’m fully aware of how stupid what I’m about to do is. Today, we’re reviewing The CATASTROPHIC REVIEWS That's another way of phrasing it, sure. The town, we eventually learn, is basically set in an off-shoot of Germany. People try to order “wurst” an “schnitzel”, they call potatoes kartoffel.And the show is really just about exploring that interplay: the types of ingredients and techniques that are common in modern Japan, placed into what I’m tentatively considering around 1400’s CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for CATASTROPHIC REVIEWS In the Mexico City episode, he talks about how, in 1980’s New York, a shop selling QUESADILLAS was a culinary discovery for him and his friends. And that may sound somewhat silly, but think about it this way: the first Taco Bell built east of the CHEF SPOTLIGHT: JAMES HEMINGS What Tangled Webs We Weave. James Hemings was born in 1765, the son of Betty Hemings and John Wayles. He had numerous siblings, as was common at the time, from his oldest half-sister Martha Wayles, born 17 years before he was, to his youngest sister Sally, born 8 years after him. Shortly after his youngest sister’s birth, James and the rest KC 201 - VEGAN TOMATO NDUJA If necessary, press olives between paper towels to further dry. Add all ingredients to a food processor, and blend until well-mixed. Taste for seasoning, adding more salt if necessary. Can be served immediately, and will store for up to a week in the fridge in an airtight container. Jonathan O'Guin. KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Drain, and then dry thoroughly. Use a salad spinner, rub and pat dry in paper towels, maybe toss in a warm oven for a while, use a blowdryer, whatever. On a rimmed half baking-sheet, toss the chickpeas in the oil and salt. Place in a cold oven, turn to 350 degrees, and let bake for 30 minutes. KC 213 – ST PAUL SANDWICH Pale, gooey, green. The term for the ‘proper’ internal texture of a French omelet is baveuse, a term I was told long ago means “dog snot”.Which is incorrect. It means “dog slobber”. (Technically, it means “drool/slobber” in general, and the connection to dogs is from the description of at least one famous French chef, meant to indicate how thick the still-somewhat runny eggs KC 223- CHICKEN CROQUETTES Combine chicken, potato flakes, scallions, garlic, salt, pepper, and cayenne in large bowl. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is hot, about 3 minutes. Add to chicken mixture and stir to combine (mixture will thicken as it sits). KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI 5. Fill pitas with cut cauliflower, along with tzatziki, and other desired toppings. 1. Place the yogurt in a fine mesh strainer or cheesecloth, and let drain for 30 minutes, or up to 3 hours. While yogurt is draining, toss cucumber with a pinch of salt, and let sit on paper towels for 10 minutes to also drain. 2. KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY 4 scallions, sliced on the bias. Preparation. In a 12 inch non-stick skillet, heat the oil for the eggplant until just smoking over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender and browned, roughly 10 minutes. Add soy sauce, KC 135 - CAJ-IAN POTSTICKERS KC 135 - Caj-ian Potstickers. Jonathan O'Guin September 10, 2018 Cajun, Fusion, Potstickers, American, Language Comment. Hello and welcome to Kitchen Catastrophes, the site that’s sure to bite, I’m Jon O’Guin, and I swear, it’s much harder to match up “Cajun” and “Asian” in a way that’s visually AND audibly enjoyable, astoday
CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for CATASTROPHIC REVIEWS In the Mexico City episode, he talks about how, in 1980’s New York, a shop selling QUESADILLAS was a culinary discovery for him and his friends. And that may sound somewhat silly, but think about it this way: the first Taco Bell built east of the CHEF SPOTLIGHT: JAMES HEMINGS What Tangled Webs We Weave. James Hemings was born in 1765, the son of Betty Hemings and John Wayles. He had numerous siblings, as was common at the time, from his oldest half-sister Martha Wayles, born 17 years before he was, to his youngest sister Sally, born 8 years after him. Shortly after his youngest sister’s birth, James and the rest KC 201 - VEGAN TOMATO NDUJA If necessary, press olives between paper towels to further dry. Add all ingredients to a food processor, and blend until well-mixed. Taste for seasoning, adding more salt if necessary. Can be served immediately, and will store for up to a week in the fridge in an airtight container. Jonathan O'Guin. KC 213 – ST PAUL SANDWICH Pale, gooey, green. The term for the ‘proper’ internal texture of a French omelet is baveuse, a term I was told long ago means “dog snot”.Which is incorrect. It means “dog slobber”. (Technically, it means “drool/slobber” in general, and the connection to dogs is from the description of at least one famous French chef, meant to indicate how thick the still-somewhat runny eggs KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Drain, and then dry thoroughly. Use a salad spinner, rub and pat dry in paper towels, maybe toss in a warm oven for a while, use a blowdryer, whatever. On a rimmed half baking-sheet, toss the chickpeas in the oil and salt. Place in a cold oven, turn to 350 degrees, and let bake for 30 minutes. KC 223- CHICKEN CROQUETTES Combine chicken, potato flakes, scallions, garlic, salt, pepper, and cayenne in large bowl. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is hot, about 3 minutes. Add to chicken mixture and stir to combine (mixture will thicken as it sits). KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI 5. Fill pitas with cut cauliflower, along with tzatziki, and other desired toppings. 1. Place the yogurt in a fine mesh strainer or cheesecloth, and let drain for 30 minutes, or up to 3 hours. While yogurt is draining, toss cucumber with a pinch of salt, and let sit on paper towels for 10 minutes to also drain. 2. KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY 4 scallions, sliced on the bias. Preparation. In a 12 inch non-stick skillet, heat the oil for the eggplant until just smoking over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender and browned, roughly 10 minutes. Add soy sauce, KC 135 - CAJ-IAN POTSTICKERS KC 135 - Caj-ian Potstickers. Jonathan O'Guin September 10, 2018 Cajun, Fusion, Potstickers, American, Language Comment. Hello and welcome to Kitchen Catastrophes, the site that’s sure to bite, I’m Jon O’Guin, and I swear, it’s much harder to match up “Cajun” and “Asian” in a way that’s visually AND audibly enjoyable, astoday
START HERE — KITCHEN CATASTROPHE Where to Start. With over two years of posts, hundreds of images, and many many screw ups, this site certainly has a lot content. So here are six entries to start that cover the FAQ — KITCHEN CATASTROPHE The first five minutes are you getting to your favorite chair, dropping into it, and, after a minute of frozen inaction, working your shoes off. Then, you heave your head forward, and force yourself out of the chair. You enter the kitchen, and grab 4 things: paper towels, 2 burritos, and a cold drink. KC 273 – SOME BREAK-THROUGH BURGER TOPPINGS Why hello there! And welcome back to Kitchen Catastrophes, where Jon is in a tizzy because he is VIOLENTLY overbooked. A mild migraine last night, a surprise chicken chore today, and trying to schedule two months of stuff has crunched my time to nothing. So if QT 109 – THE BEST AND THE BRIGHTEST Why hello there! Thank you all for bearing with us these past couple weeks. On top of the chicken nursing and passing, last week had a very fun “Wednesday, Jon went to see a neurologist, who diagnosed him with migraines, and prescribed him with medication he KC 148 - MICROWAVE MUG MEALS 1. Combine tomatoes, broth, peanut butter, and curry powder in mug. Stir to combine, and microwave 60-90 seconds on HIgh to heat through. 2. Stir again, add the peas or chicken, and return to the microwave for 1-2 minutes on High. Season with salt and pepper, and stir in CHEF SPOTLIGHT: JAMES HEMINGS What Tangled Webs We Weave. James Hemings was born in 1765, the son of Betty Hemings and John Wayles. He had numerous siblings, as was common at the time, from his oldest half-sister Martha Wayles, born 17 years before he was, to his youngest sister Sally, born 8 years after him. Shortly after his youngest sister’s birth, James and the rest KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Drain, and then dry thoroughly. Use a salad spinner, rub and pat dry in paper towels, maybe toss in a warm oven for a while, use a blowdryer, whatever. On a rimmed half baking-sheet, toss the chickpeas in the oil and salt. Place in a cold oven, turn to 350 degrees, and let bake for 30 minutes. KC 223- CHICKEN CROQUETTES Combine chicken, potato flakes, scallions, garlic, salt, pepper, and cayenne in large bowl. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is hot, about 3 minutes. Add to chicken mixture and stir to combine (mixture will thicken as it sits). QT 95 - FORM, FUNCTION, AND WHAT’S LEFTOVER. QT 95 - Form, Function, and What’s Leftover. Why hello there, and welcome back to Kitchen Catastrophe Quick Tips, where one man dives deeply in the sea of soups, salads, and steaks, and brings back pearls of insight for our mental necklaces. I’m your KITCHEN CATASTROPHE #19 Simmer 2-3 minutes until thickened. Remove from heat and add maple syrup and 2 tbsp butter. (if using bacon, add all but ¼ c crumbled bacon and reserved drippings, omitting butter) Beat 4 eggs in medium bowl, and add small portion of cooked grits to bowl, stirring to incorporate. Add bowl to saucepan, and stir. CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for CATASTROPHIC REVIEWS In the Mexico City episode, he talks about how, in 1980’s New York, a shop selling QUESADILLAS was a culinary discovery for him and his friends. And that may sound somewhat silly, but think about it this way: the first Taco Bell built east of the CHEF SPOTLIGHT: JAMES HEMINGS What Tangled Webs We Weave. James Hemings was born in 1765, the son of Betty Hemings and John Wayles. He had numerous siblings, as was common at the time, from his oldest half-sister Martha Wayles, born 17 years before he was, to his youngest sister Sally, born 8 years after him. Shortly after his youngest sister’s birth, James and the rest KC 201 - VEGAN TOMATO NDUJA If necessary, press olives between paper towels to further dry. Add all ingredients to a food processor, and blend until well-mixed. Taste for seasoning, adding more salt if necessary. Can be served immediately, and will store for up to a week in the fridge in an airtight container. Jonathan O'Guin. KC 213 – ST PAUL SANDWICH Pale, gooey, green. The term for the ‘proper’ internal texture of a French omelet is baveuse, a term I was told long ago means “dog snot”.Which is incorrect. It means “dog slobber”. (Technically, it means “drool/slobber” in general, and the connection to dogs is from the description of at least one famous French chef, meant to indicate how thick the still-somewhat runny eggs KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Drain, and then dry thoroughly. Use a salad spinner, rub and pat dry in paper towels, maybe toss in a warm oven for a while, use a blowdryer, whatever. On a rimmed half baking-sheet, toss the chickpeas in the oil and salt. Place in a cold oven, turn to 350 degrees, and let bake for 30 minutes. KC 223- CHICKEN CROQUETTES Combine chicken, potato flakes, scallions, garlic, salt, pepper, and cayenne in large bowl. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is hot, about 3 minutes. Add to chicken mixture and stir to combine (mixture will thicken as it sits). KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI 5. Fill pitas with cut cauliflower, along with tzatziki, and other desired toppings. 1. Place the yogurt in a fine mesh strainer or cheesecloth, and let drain for 30 minutes, or up to 3 hours. While yogurt is draining, toss cucumber with a pinch of salt, and let sit on paper towels for 10 minutes to also drain. 2. KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY 4 scallions, sliced on the bias. Preparation. In a 12 inch non-stick skillet, heat the oil for the eggplant until just smoking over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender and browned, roughly 10 minutes. Add soy sauce, KC 135 - CAJ-IAN POTSTICKERS KC 135 - Caj-ian Potstickers. Jonathan O'Guin September 10, 2018 Cajun, Fusion, Potstickers, American, Language Comment. Hello and welcome to Kitchen Catastrophes, the site that’s sure to bite, I’m Jon O’Guin, and I swear, it’s much harder to match up “Cajun” and “Asian” in a way that’s visually AND audibly enjoyable, astoday
CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for CATASTROPHIC REVIEWS In the Mexico City episode, he talks about how, in 1980’s New York, a shop selling QUESADILLAS was a culinary discovery for him and his friends. And that may sound somewhat silly, but think about it this way: the first Taco Bell built east of the CHEF SPOTLIGHT: JAMES HEMINGS What Tangled Webs We Weave. James Hemings was born in 1765, the son of Betty Hemings and John Wayles. He had numerous siblings, as was common at the time, from his oldest half-sister Martha Wayles, born 17 years before he was, to his youngest sister Sally, born 8 years after him. Shortly after his youngest sister’s birth, James and the rest KC 201 - VEGAN TOMATO NDUJA If necessary, press olives between paper towels to further dry. Add all ingredients to a food processor, and blend until well-mixed. Taste for seasoning, adding more salt if necessary. Can be served immediately, and will store for up to a week in the fridge in an airtight container. Jonathan O'Guin. KC 213 – ST PAUL SANDWICH Pale, gooey, green. The term for the ‘proper’ internal texture of a French omelet is baveuse, a term I was told long ago means “dog snot”.Which is incorrect. It means “dog slobber”. (Technically, it means “drool/slobber” in general, and the connection to dogs is from the description of at least one famous French chef, meant to indicate how thick the still-somewhat runny eggs KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Drain, and then dry thoroughly. Use a salad spinner, rub and pat dry in paper towels, maybe toss in a warm oven for a while, use a blowdryer, whatever. On a rimmed half baking-sheet, toss the chickpeas in the oil and salt. Place in a cold oven, turn to 350 degrees, and let bake for 30 minutes. KC 223- CHICKEN CROQUETTES Combine chicken, potato flakes, scallions, garlic, salt, pepper, and cayenne in large bowl. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is hot, about 3 minutes. Add to chicken mixture and stir to combine (mixture will thicken as it sits). KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI 5. Fill pitas with cut cauliflower, along with tzatziki, and other desired toppings. 1. Place the yogurt in a fine mesh strainer or cheesecloth, and let drain for 30 minutes, or up to 3 hours. While yogurt is draining, toss cucumber with a pinch of salt, and let sit on paper towels for 10 minutes to also drain. 2. KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY 4 scallions, sliced on the bias. Preparation. In a 12 inch non-stick skillet, heat the oil for the eggplant until just smoking over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender and browned, roughly 10 minutes. Add soy sauce, KC 135 - CAJ-IAN POTSTICKERS KC 135 - Caj-ian Potstickers. Jonathan O'Guin September 10, 2018 Cajun, Fusion, Potstickers, American, Language Comment. Hello and welcome to Kitchen Catastrophes, the site that’s sure to bite, I’m Jon O’Guin, and I swear, it’s much harder to match up “Cajun” and “Asian” in a way that’s visually AND audibly enjoyable, astoday
START HERE — KITCHEN CATASTROPHE Where to Start. With over two years of posts, hundreds of images, and many many screw ups, this site certainly has a lot content. So here are six entries to start that cover the FAQ — KITCHEN CATASTROPHE The first five minutes are you getting to your favorite chair, dropping into it, and, after a minute of frozen inaction, working your shoes off. Then, you heave your head forward, and force yourself out of the chair. You enter the kitchen, and grab 4 things: paper towels, 2 burritos, and a cold drink. KC 273 – SOME BREAK-THROUGH BURGER TOPPINGS Why hello there! And welcome back to Kitchen Catastrophes, where Jon is in a tizzy because he is VIOLENTLY overbooked. A mild migraine last night, a surprise chicken chore today, and trying to schedule two months of stuff has crunched my time to nothing. So if QT 109 – THE BEST AND THE BRIGHTEST Why hello there! Thank you all for bearing with us these past couple weeks. On top of the chicken nursing and passing, last week had a very fun “Wednesday, Jon went to see a neurologist, who diagnosed him with migraines, and prescribed him with medication he KC 148 - MICROWAVE MUG MEALS 1. Combine tomatoes, broth, peanut butter, and curry powder in mug. Stir to combine, and microwave 60-90 seconds on HIgh to heat through. 2. Stir again, add the peas or chicken, and return to the microwave for 1-2 minutes on High. Season with salt and pepper, and stir in CHEF SPOTLIGHT: JAMES HEMINGS What Tangled Webs We Weave. James Hemings was born in 1765, the son of Betty Hemings and John Wayles. He had numerous siblings, as was common at the time, from his oldest half-sister Martha Wayles, born 17 years before he was, to his youngest sister Sally, born 8 years after him. Shortly after his youngest sister’s birth, James and the rest KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Drain, and then dry thoroughly. Use a salad spinner, rub and pat dry in paper towels, maybe toss in a warm oven for a while, use a blowdryer, whatever. On a rimmed half baking-sheet, toss the chickpeas in the oil and salt. Place in a cold oven, turn to 350 degrees, and let bake for 30 minutes. KC 223- CHICKEN CROQUETTES Combine chicken, potato flakes, scallions, garlic, salt, pepper, and cayenne in large bowl. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is hot, about 3 minutes. Add to chicken mixture and stir to combine (mixture will thicken as it sits). QT 95 - FORM, FUNCTION, AND WHAT’S LEFTOVER. QT 95 - Form, Function, and What’s Leftover. Why hello there, and welcome back to Kitchen Catastrophe Quick Tips, where one man dives deeply in the sea of soups, salads, and steaks, and brings back pearls of insight for our mental necklaces. I’m your KITCHEN CATASTROPHE #19 Simmer 2-3 minutes until thickened. Remove from heat and add maple syrup and 2 tbsp butter. (if using bacon, add all but ¼ c crumbled bacon and reserved drippings, omitting butter) Beat 4 eggs in medium bowl, and add small portion of cooked grits to bowl, stirring to incorporate. Add bowl to saucepan, and stir. CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for CATASTROPHIC REVIEWS By the way, I'm hearing buzz that Japanese Fried Chicken (kara-age) may be building steam as a new food trend.If so, remember that I called it. And when I told you all to watch it, advice I know for a fact many of you failed to follow-through on, since I still mention it to my friends and they say “oh yeah, I kept meaning to watch that”, as if you expect me to believe your lies. KC 201 - VEGAN TOMATO NDUJA Why hello there, and welcome back to Kitcheen Catastrophes, now with 50% more E, because that was definitely a bit, and not at ALL me making a typo. I’m your Comedian, Not Cock-Up, Jon O’Guin. And today’s post is probably going to be a little short, CHEF SPOTLIGHT: JAMES HEMINGS In the same way that his older brother Robert didn’t ‘choose’ to finish building Monticello. While in France, James was paid by Jefferson, who also paid for his education in French culinary schools, with James becoming chef de cuisine within a few years. At the same time, anotherinteresting development occurred. KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Why hello there, and welcome back to Kitchen Catastrophes, where I SWEAR, for the first time in 2 weeks, we will not use ANY eggs in today’s recipe. Today’s recipe is very simple, but a little fiddly, and I have no idea if I did it right yet. Why? Well, if you don’t care, you can jump straight to th KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY Why hello there, and welcome to Kitchen Catastrophe, where I kind of wish I didn’t go quite so crazy last week, because now I have nothing for left-overs. I’m your Regretful Retro-Raver, Jon O’Guin, andI am, mentally, more than a little busted up, and don’t know what I’m going to do. Because I made KC 223- CHICKEN CROQUETTES Before the Volcano Wars. And in that paradigm, It feels like the world needs something calm, comforting, and enjoyable. Which is why it would have been GREAT if Samurai Gourmet season 2 came out, but my research suggests the show has been cancelled. (Which, if true, I will promise right now: If I ever become like, legitimately wealthy, Netflix: I am wiling to spend an unreasonable amount of KC 213 – ST PAUL SANDWICH Pale, gooey, green. The term for the ‘proper’ internal texture of a French omelet is baveuse, a term I was told long ago means “dog snot”.Which is incorrect. It means “dog slobber”. (Technically, it means “drool/slobber” in general, and the connection to dogs is from the description of at least one famous French chef, meant to indicate how thick the still-somewhat runny eggs KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI A phase bacon entered a decade ago, and never truly recovered from. And we may talk about those recipes more later, but the core of the roasted cauliflower recipes I see ishonestly, insultingly simple: Take a head of cauliflower, trim the stem leaves, and the stem/core, coat it in SOMETHING, and roast it for 20-60 minutes, depending on heat andother stuff
KC 135 - CAJ-IAN POTSTICKERS Bonjou, mes amis! Konmen lé-zafè?Y'all cum down for de Mardi-Gras? Havin’ a Cre-Ole Time. Now, I’ve talked at LENGTH at where Cajuns come from, but what I have not talked about as thoroughly is the concept of Creole. Creole is an ethnic group and language spoken in southern Louisiana that is, as most American things are, incrediblyarrogant.
CHEF SPOTLIGHT: J. KENJI LÓPEZ-ALT The Man, The Myth, The Wurstmaker. A resident of the Bay Area, Kenji is a chef with a great pedigree as what you could call a “chef of the pen”, or, in dad-pun terms, a “nom” de plume: He is not famous for having many restaurants, or TV shows, but rather for his extensive career in food writing.He worked for Cooks Country and America’s Test Kitchen, as well as writing extensively for CATASTROPHIC REVIEWS By the way, I'm hearing buzz that Japanese Fried Chicken (kara-age) may be building steam as a new food trend.If so, remember that I called it. And when I told you all to watch it, advice I know for a fact many of you failed to follow-through on, since I still mention it to my friends and they say “oh yeah, I kept meaning to watch that”, as if you expect me to believe your lies. KC 201 - VEGAN TOMATO NDUJA Why hello there, and welcome back to Kitcheen Catastrophes, now with 50% more E, because that was definitely a bit, and not at ALL me making a typo. I’m your Comedian, Not Cock-Up, Jon O’Guin. And today’s post is probably going to be a little short, CHEF SPOTLIGHT: JAMES HEMINGS In the same way that his older brother Robert didn’t ‘choose’ to finish building Monticello. While in France, James was paid by Jefferson, who also paid for his education in French culinary schools, with James becoming chef de cuisine within a few years. At the same time, anotherinteresting development occurred. KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Why hello there, and welcome back to Kitchen Catastrophes, where I SWEAR, for the first time in 2 weeks, we will not use ANY eggs in today’s recipe. Today’s recipe is very simple, but a little fiddly, and I have no idea if I did it right yet. Why? Well, if you don’t care, you can jump straight to th KC 240 – CHINESE-STYLE BEEF AND EGGPLANT STIR-FRY Why hello there, and welcome to Kitchen Catastrophe, where I kind of wish I didn’t go quite so crazy last week, because now I have nothing for left-overs. I’m your Regretful Retro-Raver, Jon O’Guin, andI am, mentally, more than a little busted up, and don’t know what I’m going to do. Because I made KC 223- CHICKEN CROQUETTES Before the Volcano Wars. And in that paradigm, It feels like the world needs something calm, comforting, and enjoyable. Which is why it would have been GREAT if Samurai Gourmet season 2 came out, but my research suggests the show has been cancelled. (Which, if true, I will promise right now: If I ever become like, legitimately wealthy, Netflix: I am wiling to spend an unreasonable amount of KC 213 – ST PAUL SANDWICH Pale, gooey, green. The term for the ‘proper’ internal texture of a French omelet is baveuse, a term I was told long ago means “dog snot”.Which is incorrect. It means “dog slobber”. (Technically, it means “drool/slobber” in general, and the connection to dogs is from the description of at least one famous French chef, meant to indicate how thick the still-somewhat runny eggs KC 168 – CAULIFLOWER GYRO, WITH TZATZIKI A phase bacon entered a decade ago, and never truly recovered from. And we may talk about those recipes more later, but the core of the roasted cauliflower recipes I see ishonestly, insultingly simple: Take a head of cauliflower, trim the stem leaves, and the stem/core, coat it in SOMETHING, and roast it for 20-60 minutes, depending on heat andother stuff
KC 135 - CAJ-IAN POTSTICKERS Bonjou, mes amis! Konmen lé-zafè?Y'all cum down for de Mardi-Gras? Havin’ a Cre-Ole Time. Now, I’ve talked at LENGTH at where Cajuns come from, but what I have not talked about as thoroughly is the concept of Creole. Creole is an ethnic group and language spoken in southern Louisiana that is, as most American things are, incrediblyarrogant.
START HERE — KITCHEN CATASTROPHE Where to Start. With over two years of posts, hundreds of images, and many many screw ups, this site certainly has a lot content. So here are six entries to start that cover the KC 273 – SOME BREAK-THROUGH BURGER TOPPINGS Why hello there! And welcome back to Kitchen Catastrophes, where Jon is in a tizzy because he is VIOLENTLY overbooked. A mild migraine last night, a surprise chicken chore today, and trying to schedule two months of stuff has crunched my time to nothing. So if FAQ — KITCHEN CATASTROPHE FAQ. Who are you? Where Am I? I'm Jon O'Guin, your friendly neighborhood madman! I write this blog, with the help of my trusted ally Alan! Check out the About page for more details! QT 109 – THE BEST AND THE BRIGHTEST Why hello there! Thank you all for bearing with us these past couple weeks. On top of the chicken nursing and passing, last week had a very fun “Wednesday, Jon went to see a neurologist, who diagnosed him with migraines, and prescribed him with medication he KC 215 - CRISPY CHICKPEAS, DONE TWICE - KITCHEN CATASTROPHE Why hello there, and welcome back to Kitchen Catastrophes, where I SWEAR, for the first time in 2 weeks, we will not use ANY eggs in today’s recipe. Today’s recipe is very simple, but a little fiddly, and I have no idea if I did it right yet. Why? Well, if you don’t care, you can jump straight to th QT 95 - FORM, FUNCTION, AND WHAT’S LEFTOVER. Why hello there, and welcome back to Kitchen Catastrophe Quick Tips, where one man dives deeply in the sea of soups, salads, and steaks, and brings back pearls of insight for our mental necklaces. I’m your Mad Metaphor Mangler and Mental Diver, Jon O’Guin. Today, we’re going to synthesize the theme KC 223- CHICKEN CROQUETTES Before the Volcano Wars. And in that paradigm, It feels like the world needs something calm, comforting, and enjoyable. Which is why it would have been GREAT if Samurai Gourmet season 2 came out, but my research suggests the show has been cancelled. (Which, if true, I will promise right now: If I ever become like, legitimately wealthy, Netflix: I am wiling to spend an unreasonable amount of KC 148 - MICROWAVE MUG MEALS Why Hello There! And Welcome back to Kitchen Castastrophes. I’m your multi-mental-make-up man, Jon O’Guin. Last week, we made Garlic Soup, and then lost our mind and let our full frat flag fly while drinking stouts. And while it’s certainly fun to cut loose every now and again, there’s also a time f KITCHEN CATASTROPHE #19 What do Police dogs and the Amish have in common? A pretty good SAT word, and a vague connection to today’s recipe. If you don’t want to go on our little rumschpringe (and no, that’s not the word), jump straight to the recipe here. For the rest of us, let’s get on our suspenders and hop in the Horse KC 88 - SOPA DE AJO (GARLIC SOUP) These are like the tiny ninja stars in my endless war against Count Dracula. The next steps are where the soup gets complicated, so please pay very close attention: Put ¼ cup olive oil in the pot, add the garlic, and bring to medium high heat. All Archive About SupportUs! FAQ Patreon
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Jonathan O'Guin September 26,2019Comment
A CLEAN-PLATE CHAT: READING & ACTING SHAKESPEARE Jonathan O'Guin September 26,2019Comment
Jonathan O'Guin September 23, 2019Cocktail , Absinthe, GIn
, Ginger Beer
, BPFT
Comment
CATASTROPHIC COCKTAILS 2 - A MIDSUMMER NIGHT'S DRINK Jonathan O'Guin September 23, 2019Cocktail , Absinthe, GIn
, Ginger Beer
, BPFT
Comment
Jonathan O'Guin September 19, 2019Looking In Abroad's Pantries, Peru
, Peruvian
, Salchipapas
, South American
Comment
LOOKING IN ABROAD'S PANTRIES - PERU Jonathan O'Guin September 19, 2019Looking In Abroad's Pantries, Peru
, Peruvian
, Salchipapas
, South American
Comment
Jonathan O'Guin September 16, 2019Shakespeare September, Ceviche
, Fish
, Pescatarian
, South American
, Peruvian
Comment
KC 184 – PERUVIAN CEVICHE, AND A LITTLE LECHE Jonathan O'Guin September 16, 2019Shakespeare September, Ceviche
, Fish
, Pescatarian
, South American
, Peruvian
Comment
Jonathan O'Guin September 12, 2019Shakespeare September, Cookbook
, Catastrophic Review, Cocktail
Comment
COOKBOOK REVIEW – SHAKESPEARE, NOT STIRRED Jonathan O'Guin September 12, 2019Shakespeare September, Cookbook
, Catastrophic Review, Cocktail
Comment
Jonathan O'Guin September 09, 2019Vegan , Gluten-Free, Appetizer
, Snack
, Shakespeare SeptemberComment
KC 183 – MUCH ADO ABOUT PATÉ Jonathan O'Guin September 09, 2019Vegan , Gluten-Free, Appetizer
, Snack
, Shakespeare SeptemberComment
Jonathan O'Guin September 05, 2019State Of Catastrophe, Theme Month
, Shakespeare SeptemberComment
STATE OF CATASTROPHE - LET SLIP THE BLOGS OF WAR Jonathan O'Guin September 05, 2019State Of Catastrophe, Theme Month
, Shakespeare SeptemberComment
Jonathan O'Guin September 01, 2019Catastrophic Review, Netflix
, Taiwan
, Asian August
, Show
Comment
CATASTROPHIC REVIEWS: A PERFECT MATCH, PART 1 Jonathan O'Guin September 01, 2019Catastrophic Review, Netflix
, Taiwan
, Asian August
, Show
Comment
Jonathan O'Guin August 29, 2019Snack , Vegetarian, Vegan
, Chinese
, Bread
Comment
KC 182 - SCALLION PANCAKES Jonathan O'Guin August 29, 2019Snack , Vegetarian, Vegan
, Chinese
, Bread
Comment
Jonathan O'Guin August 26,2019Comment
A MOMENT, FOR MEDICINE Jonathan O'Guin August 26,2019Comment
Jonathan O'Guin August 22,2019Comment
JON F***ED UP
Jonathan O'Guin August 22,2019Comment
Jonathan O'Guin August 19, 2019Japanese , Chicken, Sauce
, yakitori
, Quick
, Easy
Comment
KC 181 – TSUKUNE (CHICKEN MEATBALLS) Jonathan O'Guin August 19, 2019Japanese , Chicken, Sauce
, yakitori
, Quick
, Easy
Comment
Jonathan O'Guin August 15, 2019Street Food , Asian August, Food History
Comment
QT 85 – TAKING IT TO THE STREETS Jonathan O'Guin August 15, 2019Street Food , Asian August, Food History
Comment
Jonathan O'Guin August 12,2019Indain , Indian
, Fried
, Vegan
, Vegetarian
, Lunch
, Dinner
, Snack
Comment
KC 180 – POTATO PAKORA AND TAMARIND SAUCE Jonathan O'Guin August 12,2019Indain , Indian
, Fried
, Vegan
, Vegetarian
, Lunch
, Dinner
, Snack
Comment
Jonathan O'Guin August 10,2019Comment
QT 84 – SOME SICHUAN SECRETS Jonathan O'Guin August 10,2019Comment
Jonathan O'Guin August 06, 2019Asian August , Dinner, Tofu
, Pork ,
Spicy , Sichuan
Comment
KC 179 - MAPO TOFU
Jonathan O'Guin August 06, 2019Asian August , Dinner, Tofu
, Pork ,
Spicy , Sichuan
Comment
Jonathan O'Guin August 03, 2019State Of Catastrophe, Asian August
, Asian
Comment
STATE OF CATASTROPHE - ANNOUNCING "ASIAN AUGUST" Jonathan O'Guin August 03, 2019State Of Catastrophe, Asian August
, Asian
Comment
Jonathan O'Guin July 31, 2019Dessert , Canadian, Vegetarian
, Dairy-free
, Cool
Comment
KC 178 - NANAIMO BARS Jonathan O'Guin July 31, 2019Dessert , Canadian, Vegetarian
, Dairy-free
, Cool
Comment
Jonathan O'Guin July 25, 2019QuickTip , Burgers
, Cook-out
, Barbecue
, American
, Cooking Theory
, Cooking Tips
Comment
QT 83 – BUILDING A BETTER BURGER Jonathan O'Guin July 25, 2019QuickTip , Burgers
, Cook-out
, Barbecue
, American
, Cooking Theory
, Cooking Tips
Comment
Jonathan O'Guin July 22, 2019Burger, Australian
, Beets
, Beef
, Lunch
, DInner
Comment
KC 177 - AUSSIE BURGER Jonathan O'Guin July 22, 2019Burger, Australian
, Beets
, Beef
, Lunch
, DInner
Comment
Jonathan O'Guin July 18, 2019QuickTip , Vegetarian
, Imitation
, Food History
, Food Trends
Comment
QT 82 - THE IMITATION GAME Jonathan O'Guin July 18, 2019QuickTip , Vegetarian
, Imitation
, Food History
, Food Trends
Comment
Jonathan O'Guin July 15,2019Comment
KC 176 - THE SAGA OF SURIMI Jonathan O'Guin July 15,2019Comment
Jonathan O'Guin July 11, 2019QuickTip Comment
QT 81 - MY CULINARY (AND LITERARY) FORTRESS Jonathan O'Guin July 11, 2019QuickTip Comment
Jonathan O'Guin July 08, 2019Vegetarian , Lentils, Soup
, Vegan
Comment
KC 175 – RED LENTIL SOUP Jonathan O'Guin July 08, 2019Vegetarian , Lentils, Soup
, Vegan
Comment
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