From busting food myths to practical advice for everyday cooking, this section on Culinary Escapades contains a series of articles that serve to question the nature of cooking and the creation of recipes.
I oftentimes find myself wondering about philosophical conundrums and origin of culinary endeavors. If I wrap curry in a tortilla shell, is it still a burrito? What do you call it if you combine hummus and guacamole together? Is anything truly “authentic,” or is all food subject to the time and place in which it’s created? Is “fusion” really a dirty word? Or does the only true form of innovation come about through acknowledging and embracing the culinary origins of your own personal style?
In these articles on Culinary Escapades, I endeavor to delve into the origin of particular ingredients. The authenticity, or lack thereof, of creating recipes. As well as the fad nature and practical aspects of fusion cooking.
This section is very closely linked to my articles on The Fundamentals. For more practical information and tips and tricks on cooking a particular dish, and less on the mental masturbation and philosophical aspect of creating it, check out the parallel Fundamentals side.
I am incredibly fond of sprouts. I’m constantly throwing them on top of salads, curries, even nachos and burritos when I’m feeling particularly into something with a little flare for fusion. But they have a reputation for being finicky and difficult to find. This isn’t […]
We like to think of cooking as being expensive sometimes. After all a lot of the fad culinary equipment is quite expensive. Instant Pots are incredibly pricey. Food processors, stand mixers, and Vitamix’s are hundreds of dollars. And eating out at nice restaurants will cost […]
I often find myself thinking that I could make a particular dish, if only I had that one critical missing ingredient! Some things absolutely cannot be swapped out. Most baking recipes come to mind. Are you out of yeast? No such luck. Avocados? Also seem […]
Why does restaurant food take so long sometimes? I just did an article on How to Utilize Leftovers where I talked about how restaurants are constantly pre-preparing ingredients and even entire dishes. So, if you think that you’re, “Not the kind of person who does […]
I am a big fan of taking leftovers and finding fun and new ways to turn them into new meals. I know so many people who scoff at the thought of leftovers. Or who enjoy cooking, but don’t have the time and energy to cook […]
I resisted TikTok. During the throes of the pandemic when everyone was on Cat TikTok or Culinary TikTok? I wasn’t really paying all that much attention. I’m not really a social media kind of person. I don’t like the practices of the companies who control […]
No one cooks in a bubble. I work full-time, typically double shifts surrounded by 550 degree ovens. I have not one, not two, but three pets. And I fein to have a social life. As I’m assuming that most people tend to! These are my […]
As a general rule, I don’t like to edit my images and I am firmly against alteration of images in food blogs. It’s not something that we generally think about when it comes to recipes! But food styling, editing, alteration, and even faking entirely is […]
Rice is one of the most commonly eaten foods in the world and is a staple for in much of the globe’s diet. I tend to make a big batch of rice at least once a month and eat it for countless number of meals. […]
How to keep lettuce from wilting, or using all of it before it wilts, is oftentimes a futile task. It’s part of the reason that I don’t really like buying lettuce. I live alone. I only feed myself. And I don’t eat a single head […]
