Pineapple Chicken Curried Rice

Made dinner for the first time the other day, and decided to start out with something fairly basic. Especially since we don’t have a rice maker (the old one wasn’t electrically compliant and even though my father got us a European model, there was no room to pack it in our already jammed full bags) and I had never made rice without a machine before. Crazy, isn’t it, how you can get so used to specialized equipment that you don’t even realize it’s been done the old fashioned way for countless centuries before? We don’t have a microwave, either, but …

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Going Out: Spinner’s Turkish Kebab, Redux

I last wrote about Spinner’s about this time last year and at the time, I didn’t do much justice to their food presentation. Which really is a shame on me, because the way they set things up when you dine in is much closer to a restaurant than most places with a walk-up counter. To be fair, this was because we lived so close that we often wanted to eat at home and so would get everything to-go. We did take the family in to eat a few times, though, and I remembered to bring my camera with me when …

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Food That Moves: Giant Lobster Fried Rice

That is, the lobster was giant, not the rice. Though that was a pretty substantial pan of food as well, come to think of it. If I remember right, I actually brought this sucker home on the same day that I had to pick up the younger cat from the vet. With the 5 pound cat in a carrier on one hand and the 7 pound lobster in a bag with ice on the other, they were feeling pretty much the same weight. o.O The before video. But wait! Aren’t bigger lobsters less tender and thus not as good eating? …

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Chicken and Dumplingless Stew

I discovered a nice little backlog of half-finished posts while setting up the computer, so am going to put them up now in lieu of newer stuff. Mostly because my current kitchen still has gaping equipment holes and won’t be suitable for making anything more than small portions of store-bought pasta for another week or so. And because it makes me kinda happy to see my old beat-up stuff in these photos, most of which didn’t make the journey over with us. Chicken and dumplingless stew. Because sometimes, you’re not in the mood for chewy lumps of dough in your …

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Food That Moves: Dungeness Crab with Broccoli Rice

Another West Coast favorite is the star of today’s column — the Dungeness crab. These guys are in season starting mid-November and running to summer, and that’s when they’re cheapest and fattest as well. Of course, the market I shop at has them year-round because that’s just the sort of place they are. Dungeness are great because they’re highly meaty, heavy crabs that will amply reward anybody who takes the time to crack those shells. The best crabs are cooked right after being caught, since they will still be fat and feisty. Crabs that have sat around too long get …

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Food That Moves: Pan-fried California Spot Prawns

One thing about growing up in an Asian household — we’re not squeamish about meeting our dinners before they’re on the plate. The fresher the better, my mom would always lecture, and you don’t get much fresher than when your meal is trying to crawl its way out of the kitchen sink. Surprisingly few of my friends (including the boy, who still prefers to not be around the kitchen until everything is good and dead) have had experience in the handling of live foods, though, so for them I present a brand new VK column — Food That Moves! We …

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Cooking with Keva: Westernized Baked Teriyaki Chicken

I call this a “westernized” recipe because I have watched my mother make real teriyaki sauce before and the ingredients list looked NOTHING like this. However, we’ll do that recipe (which is equally easy, but requires a pantry with more Asian ingredients than I have at the moment) some other day, if only for the sake of comparison. The version I give you now is fairly good at achieving something similar-looking to classic teriyaki (which by definition just means “stuff to make your grilled meat shiny” anyway) and is made from stuff that’s easier to pick up at any old …

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Sautéed Soft-shell Crab with Garlic and Butter

When my family used to live in Houston, we’d go crabbing down by the shore several times a year and come home each time with a bucket of fresh crab. Apparently, the shellfish was so plentiful back then that we never bothered to eat the legs, just the bodies. I retell all of this based on hearsay, of course, because I was a toddler back then and probably couldn’t have told you the difference between a crab and a seagull. My parents still reminisce fondly, though, so I’ve heard all about it in glorious detail over the years. Even without …

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Tuna Noodle Casserole

It’s easy, classic, and can be spiced up in so many ways. Tuna noodle casserole rose to its height of greatness in the 50s and 60s, when the introduction of canned cream soups (hi, Campbells!) made it one of the easiest things to toss together for a family dinner. Housewives cooed in unison and the church potluck never saw what hit it. This same casserole saw a decline in later decades due to serial overuse and increasingly adventurous palates finding it a bit too bland. It reached an all-time low in the late 80s and 90s when it was viewed …

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Going Out: Sushi Murasaki

A little over two years ago, the boy and I were driving to the supermarket when we noticed a new sushi place had sprung up across the street from it. The slot used to be a quiet little Japanese lunch place, but apparently it underwent a change of ownership and reopened as a cute little sushi place decorated with bamboo and tasteful swatches of purple fabric. We like Japanese food of all persuasions, and were still looking for a local restaurant to frequent, so in we went. They haven’t been able to get rid of us since 🙂 The unassuming …

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