The Choosy Gourmand

Among my favorite cuts of meat have been the fatty cuts of pig with substantial quantities of pig skin still attached – particularly pigs feet. I don’t intend to get into a debate on the heal...

https://choosygourmand.wordpress.com/2022/08/21/chinese-braised-pigs-feet/

One of the few everyday Chinese desserts I grew up with was Grass Jelly (leung fun 涼粉). My grandpa made this black Jell-O like substance in the summer and kept it in plastic containers in the...

https://choosygourmand.wordpress.com/2021/07/27/grass-jelly-leung-fun-%E6%B6%BC%E7%B2%89/

https://choosygourmand.wordpress.com/2021/04/24/chinese-pan-fried-noodles/

https://choosygourmand.wordpress.com/2021/04/24/doubletree-chocolate-chip-cookies/

https://choosygourmand.wordpress.com/2021/04/24/vincenzos-no-knead-bread/

One of my primal Dim Sum tastes from my early youth, Lo Bak Go has always been my favorite dim sum dish. I’ve tried various recipes over the years and had varying success. I like more of the li...

https://choosygourmand.wordpress.com/2021/04/24/chinese-turnip-cake-lo-bak-go/

For Easter, I cooked a semi-boneless leg of lamb sous vide adapting pieces of two recipes (https://saltpepperskillet.com/recipes/sous-vide-leg-of-lamb/, https://recipes.anovaculinary.com/recipe/p...

https://choosygourmand.wordpress.com/2021/04/24/sous-vide-leg-of-lamb/

A dish from my childhood, Steamed Chicken with Mushrooms & Dried Lily Flowers was one of my mother’s favorite dishes. Simple, reasonably healthy, rich in umami, and quick to cook, it has wonder...

https://choosygourmand.wordpress.com/2021/02/21/steamed-chicken-with-mushrooms-and-dried-lily-flowers/

Positive write-ups on sous vide Eye of Round and other notoriously tough beef cuts enticed me to try it, despite others noting how hopeless those cuts are. (I’ve suffered so many big Steamship ...

https://choosygourmand.wordpress.com/2021/02/07/sous-vide-sirloin-tip-roast-beef-on-weck/

When I watched the 2007 cartoon movie Ratatouille in the theater, I was immediately drawn to the namesake dish that won over the food critic and began my quest to learn to reproduce it. I had mad...

https://choosygourmand.wordpress.com/2020/12/26/remis-ratatouille/