Fortune On-Point

The fortunes inside take-out Chinese food’s fortune cookies seem to get worse with every passing year.  In fact, most of them aren’t even fortunes anymore.  Usually, they’re statements about the eater’s character more than they are predictions for the future (Recently, I bit into “You are friendly and liked by most who know you.”  It… Read More Fortune On-Point

Keurig Cooties?

This morning, a producer from Chicago’s CBS affiliate came to our kitchen for help with a piece on Keurig (and other one-cup) coffee makers.  With the help of Loyola University Medical Center, she’s hoping to find out what sort of unwelcome flora might be growing in these handy little brewers.  I’ve owned my Keurig since 2006 or… Read More Keurig Cooties?

A trip to Super H Mart!

I ran into a common problem today while preparing to make a new recipe: weird ingredients.  I suppose they’re not really “weird,” but Shaoxing wine isn’t exactly the Canola Oil of cooking, right?  The recipe I’m planning is a common Chinese dish, but common Chinese ingredients (oyster sauce, anyone?) are remarkably uncommon in American supermarkets.… Read More A trip to Super H Mart!

Shish Kebabs

Sunday night’s treat was a dinner of shish kebabs on a bed of wild rice. We went with this marinade (“the best shish kebab marinade ever,” according to its Pinner) and skewered on water- soaked wood with sweet onion, bell peppers, and mushrooms. We used London Broil, but the marinade would have worked just as… Read More Shish Kebabs