Basil Oil
I just made basil oil for fun, can’t wait to use it!
I washed and patted dry (perhaps the most tedious part) about a cup’s worth of basil. This is just the beginning; click to read more!
Thit Kho: Take 1
I love thit kho – Vietnamese caramelized pork. It’s one of those “everyday” dishes that Vietnamese households serve for dinner all the time – but certainly, when one moves away from home, it becomes even more extraordinary. My aunt made it for my cousin and me and I tried to copy her at home with mixed results.
NYC: Per Se (Sep. 2012 #2): Koonho’s Birthday
Authors: Victor and Monty
Restaurant: Per Se
Exec Chef: Thomas Keller
Chef de Cuisine: Eli Kaimeh
Date: September 30, 2012
Victor:
-We celebrated Koonho’s birthday today; he turned 29 a few days ago (and has received countless “old” jokes since).
-One thing I like about Per Se is that they’ll print out a custom menu if you tell them in advance. Our menus said “Happy Birthday Koonho” and also had no listed prices. It’s definitely a nice touch to make the whole experience more memorable for everyone! The birthday boy or girl also gets this delicious chocolate-mousse cake (which had hints of coffee, too)! Unfortunately, I didn’t take a picture of it :(.
Monte: Hi, Helen!
Monte
Victor
tadv3
Happy Noms 