Author Archives: awcarr

Maafe or West African Peanut Soup

We found this Senegalese restaurant not too far from us.  The service is invariably slow, but it is worth it for the Maafe.  This is a dish of lamb stewed in peanuts popular all over West Africa and while heavy … Continue reading

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Wonder Woman Movie: Reports of Feminism Are Greatly Exaggerated

First, let me say that I enjoyed Wonder Woman.  It was definitely the most enjoyable DC universe movie since The Dark Knight.  However, it’s not as good as reviews would tell you and more importantly it has none of the … Continue reading

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Beef Stifado and Braised Green Beans

I am not a huge fan of Greek food in general.  But there are two dishes I really love from the country: Stifado and braised-to-death green beans.  They are somewhat similar in flavor, but oh well. Beef Stifado 2 to … Continue reading

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Xinjiang Potatoes and a Twist on Rou Jia Mo

While we were in China and Xian in particular, we spent a night in a particular famous night market in the Muslim Quarter  It was simultaneously fascinating and singularly unpleasant.  Food is everywhere, it all looks delicious and it’s damn … Continue reading

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Malted Milk, Milk Chocolate Scones with Banana Whipped Cream

Stella Parks over at Serious Eats has really elevated their baking game.  I have only been disappointed in her fruit pies and pie dough recipe.  She likes a very thick jammy pie and her pie dough always seems to leak … Continue reading

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Mexican Wedding Meal

So the only impetus for this meal was seeing Diane Kennedy’s recipe for Estofado de Bodas or wedding stew.  She has me at dried chiles and tomatoes with fruit and vinegar.  I can’t imagine a more delicious combination. Now strangely … Continue reading

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Three Styles of Red Braised Pork

There are infinite recipe for red braising.  Pretty much every Asian culture has their version, mostly because Chinese people get all over the place.  Here are three styles of notoriety: Hong Shao Rou, Dong Po Rou, Mei Cai Kou Rou. … Continue reading

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