Author Archives: awcarr

Dakdoritang, Korean Chicken Stew

Everybody has a chicken stew.  Koreans even have two!  This is a spicy gochujang based one, but they obviously have a sweet soy chicken stew too.  After all there are really only two flavors in Korean food, spicy gochujang/gochukaru and … Continue reading

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Morning Buns, Two Ways

**Update** The chocolate filling as written is too bitter.  I adapted it from a babka recipe which had a bit more sugar directly in the dough which may have compensated for this quality.   There seems to be some confusion … Continue reading

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Coconut Caramel Banana Cream Pie

I happen to like both coconut and banana cream pie, however both are missing something.  Coconut pies are just a pile of custard and banana pies are often just sliced bananas under some pastry cream.  So lets amp it up … Continue reading

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Malted Yeast Waffles for Two

So at this point I think I make better waffles than anything coming out of restaurant.  After much work I have come to the realization that yeasted waffles are the best waffles and that keeping them in the oven helps … Continue reading

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Perfect Peanut Butter Ice Cream

I find a lot of peanut butter ice cream sorely lacking in actual peanut butter flavor.  The peanut butter ice cream base over at Serious Eats is an exception, but I think can be improved upon in three ways.  One, … Continue reading

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Al Pastor Tortas and Sundry Other Things

This is a placeholder, just trying to compile things from a past meal. Al Pastor 3 to 3-1/2 pounds boneless pork loin or stew meat cut into bite-sized chunks Salt and pepper 2 cups of fresh diced pineapple, reserving any … Continue reading

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Lagman or Asian Ratatouille Noodles

In central Asia/western China there is a popular dish called lagman that is essentially a stewed/stir fried vegetable dish over noodles.  Sometime lamb is added, but I think it is delicious as vegetarian dish.  Here is my version where I … Continue reading

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