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This year I moved to the Kingdom of Bhutan for Chef work at a resort. It is my first time in Asia and first time working outside of the States. For next year I look forward to nothing more than a meal at my home with my family. My mother is an inspiration for me and the reason why I got into cooking. I would not be where I am today without my family's support, and I look forward to traveling back home and sitting down to a meal with them once again.
Toggle Commented Dec 28, 2011 on The French Laundry Cookbook at IDEAS IN FOOD
1 reply
This is one of the most interesting things I've seen or heard in a while! I would love to try it... Love the blog and book by the way...
Toggle Commented Jun 6, 2011 on Watermelon Prosciutto at IDEAS IN FOOD
1 reply
John is correct with the Bac ha, My girlfriends mother mainly cooks vietnamese and she uses the Bac Ha in a tamarind based soup with tomato, okra and pineapple. When cooked it doesn't break down but gets very soft and is a great carrier for flavor as John said. Also, it is necessary to peel the outer layer of the bac ha before cooking to expose the inner spongy flesh. Good Luck Ben
Toggle Commented Mar 30, 2011 on Green Brier Smilax at IDEAS IN FOOD
1 reply
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Mar 30, 2011