What is a Sambar Cucumber? It is summertime and peak farmer’s market season here in the Bay, and we stumbled on this crazy looking cucumber last week so we knew we had to make another episode of “What the F Is This?!”. Apparently, these dinosaur looking eggs are called Sambar (Sambhar) cucumber, after the signature […]
Here’s a simple recipe for sambar cucumber which can complement any meal you’re having. You can customize the spices however you like: use more curry, add or swap it for cloves, star anise, ginger or cumin. Since we’re working with carrots and cucumbers, you can eat them raw, so cook or undercook them to your […]
While these spectacular cucumbers hold really well compared to all of the other cucumbers, pickling these sambar cucumbers can extend the life of your cucumbers even more! how to make Pickled Sambar Cucumber Pickled Sambar Cucumber Materials Small sauce pan Spatula Jar/Container Pickled Sambar Cucumber Ingredients 1 C sliced Sambar cucumber 1 Tbsp Neutral oil […]
I wanted to share one of the greatest kitchen tools to ever enter our kitchen. It’s the VacVida VS301 Chamber Vacuum Sealer by SoVida*. With the bulk prepping that I do, this chamber sealer has basically been the best assistant I could have (other than my sous chef Adrienne). Why I love the VacVida VS301 […]
It’s a big holiday this weekend in the US, our Independence day, July 4 weekend and your typical American celebration consists of family, friends, food and fireworks. Today we are concentrating on food for this wonderful celebration and one of the main dishes we like to make for our July 4th festivities are burgers! But […]
We’re starting a new journey today! I haven’t made pasta since culinary school so when it comes to make them from scratch I’m basically a rookie! With Adrienne loving her pastas, I thought it would be great to start a new series learning and relearning some of our favorite noodles: from ramen and to vermicelli […]
We’re excited to share this “hidden gem” of a steak – it’s super versatile and one of the more inexpensive cuts: flap meat. Sure it doesn’t sound so great, and frankly neither do its other names: flap steak, faux hanger, beef bavette (bib/flap in French). Regardless of its less than appetizing name and almost unwieldy […]
Today we are running an experiment: we’re exploring 3 ways to make homemade banana ice cream! Fruity ice cream can be tricky to make because of the varying water content they hold, so we’ll test different banana treatments to find our ideal flavor and texture. Carlienne’s Banana Ice Cream Ingredients This makes about 2 quarts […]
Today, I (Carl) am sharing some tips and tricks that helped me in making this tornado shape of omurice consistently. It’s been a goal of mine to make the infamous football shaped omurice, where it oozes down after you cut it but since I love omurice in general, I thought it would be good to […]
Ok, so after tons of precious wasted rice trying to tweak the recipe for the Tiger machine, we’ve run out and come to a conclusion. But first, lemme walk ya through what happened. The very first time we tested the original recipe that comes in the machine manual, but we found that the texture was […]
