Adventures in a Chinese- American Kitchen
So….. I said I would get a post up every other week, and one did not go up last week. I forgot about it until I woke up Sunday morning with nothing to write! I COULD blame my new grad school workload, but that’s actually not true. Grad school has been difficult for a very … Continue reading Recipes and Research
Happy (belated) New Years! I am back from holiday travels and ready to take on the next quarter I had a great time with family, but we didn't really do much in terms of food. With that said, I had more than my fair share of skyr and dried beef. Swiss meat and dairy really … Continue reading RB Twinkie’s 2024 Plans
First quarter of grad school is OVER. It was a lot more difficult than I expected, but I made it nonetheless. A separate post about that will be coming soon. Cohortmates decided to host a little get together to celebrate the end of exams so of course I had to try something new. I also … Continue reading Air-Fried Eggnog Doughnuts
Happy (belated) Thanksgiving! I hope everyone had a good time with family/friends and scored some great deals. This post is late, but between research and classwork, I figured I'd take a break. My friend 😉 and I went hiking yesterday in Griffith Park and it was definitely worth putting off working on projects or psets … Continue reading Happy (Belated) Thanksgiving 2023
Hi! I'm back with another mash up recipe. On Sunday, some friends got together for a small get together. I spent the week prior stressing over an upcoming econ exam so this was the perfect excuse to get back in the kitchen. Last time, I used an Asian dough in a European pastry. This time, … Continue reading Brown Sugar Brioche Buns
Hi!!! Im settled in and back in my (albeit small) kitchen. This,of course, means trying something new and pulled the trigger on an idea I’ve had for a while: croissant using mantou (steamed bun) dough. It turned out a LOT better than I expected. The steam bun dough gives the croissants a pleasant malty taste … Continue reading Mantou Croissant
Cheese is a 159.8 billion (US) dollar market. I am a very proud cheese lover and spend much more than I'd like like to admit on it. But why would curdled, decomposed milk solids taste good? When the bacteria break down the proteins and fats into individual amino and fatty acids, they release flavour compounds. … Continue reading For My Love of Cheese……
HI! So.... now summer is actually over. For the next 5 years, Red Braised Twinkie will be based in LA! To be clear, I still don't know how to drive, but I don't need to. There's a gym, Trader Joe's, CVS, Whole Foods, Target and Ralph's all within a 10min walk. Doesn't get better than … Continue reading Moving to LA and Sushi at Seabutter
I'm back after a bit of a break and..... okay that's it. I just took a break. I did apply to speak at a conference and register for classes, but other than that, I've been potatoeing on youtube. I figured I could at least get creative in the kitchen. And... since mum is the only … Continue reading … If you give me an eel……
High end restaurants like Kashiwaya are by far not the end all be all of Osaka's food scene. Here's a rundown of the other culinary highlights Seafood at kuromon As a seafood junkie, visiting Kuromon was mandatory. It did not disappoint one bit. The entire area was lined with restaurants and stalls selling everything from … Continue reading Osaka pt 2: Other Eats
The Red-braised Twinkie 