vongsafood.blogspot.com

Vongsafood

Tuesday, August 11, 2015. Xan: Kerr Lake 2015! We have just returned from VongsaCamping 2015 at Kerr Lake. This year's group: Mom, Dad, Kathleen, myself, Catherine, Chris VA, and also a cameo from Monica and Devin. Linden was notably absent, and yet somehow constantly present by phone, despite limited reception and significant timezone differences. Regardless, good times were had by all. And, as this is technically a food blog, it must be said that we ate particularly well this year. However, we came to ...

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Vongsafood | vongsafood.blogspot.com Reviews

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Tuesday, August 11, 2015. Xan: Kerr Lake 2015! We have just returned from VongsaCamping 2015 at Kerr Lake. This year's group: Mom, Dad, Kathleen, myself, Catherine, Chris VA, and also a cameo from Monica and Devin. Linden was notably absent, and yet somehow constantly present by phone, despite limited reception and significant timezone differences. Regardless, good times were had by all. And, as this is technically a food blog, it must be said that we ate particularly well this year. However, we came to ...

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3 pork pork

4 it smells guud

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Vongsafood | vongsafood.blogspot.com Reviews

https://vongsafood.blogspot.com

Tuesday, August 11, 2015. Xan: Kerr Lake 2015! We have just returned from VongsaCamping 2015 at Kerr Lake. This year's group: Mom, Dad, Kathleen, myself, Catherine, Chris VA, and also a cameo from Monica and Devin. Linden was notably absent, and yet somehow constantly present by phone, despite limited reception and significant timezone differences. Regardless, good times were had by all. And, as this is technically a food blog, it must be said that we ate particularly well this year. However, we came to ...

INTERNAL PAGES

vongsafood.blogspot.com

1

Vongsafood: May 2015

http://vongsafood.blogspot.com/2015_05_01_archive.html

Sunday, May 31, 2015. Xan: Santa Fe Salad. Catherine loves Chop't, a sort of "Coldstone of salad" chain that is currently found only in DC and NYC. Because we do not currently live in either of those places, I modified a fine knockoff recipe. Of her favorite salad, the Santa Fe Salad. Here is my version:. I like it a lot, but I have never had the real thing myself, so I rely on Catherine's evaluation. She says it is really good! 1 head of Romaine lettuce. 1 cup of baby spinach. 3/4 cup grape tomatoes.

2

Vongsafood: January 2015

http://vongsafood.blogspot.com/2015_01_01_archive.html

Thursday, January 22, 2015. Xan: Flank steak with secret ingredient! Flank steak, roast mushrooms, salad. This is going to sound weird, but the secret ingredient to Catherine's favorite flank steak is.fish sauce! According to Nathan Myhrvold, marinating the beef in fish sauce will mimic the flavor of dry-aged beef. I don't think it really nails the flavor of dry-aged beef, but I see where he's coming from. It's a richer, more complex and savory flavor. Links to this post. Subscribe to: Posts (Atom).

3

Vongsafood: July 2013

http://vongsafood.blogspot.com/2013_07_01_archive.html

Monday, July 8, 2013. Xan: It's scallop time! I came home rather tired from work but mom was thawing scallops on the counter so I could not resist cooking them:. Delicious despite lame cell phone camera. Because I never cooked scallops before, that's why. Of course. I looked up doneness temperatures on the interwebs and used a meat thermometer, which is how come they came out perfect despite the fact that I never cooked scallops before and have no idea what I'm doing. I love the 21st century! Of bacon&#4...

4

Vongsafood: June 2014

http://vongsafood.blogspot.com/2014_06_01_archive.html

Sunday, June 29, 2014. Xan: Sous-vide pork tenderloin. All things considered, pork tenderloin is not my favorite cut. I'm just not on board with the emphasis on tenderness over flavor. If I have to choose between them, I will take flavor any day. Technically, now that I have my immersion circulator, I don't. Have to choose between them. I can take tough, flavorful cuts and make. Them tender, with a longer cook. Even so, I'm not going to completely stop eating the naturally tender cuts. So not only is the...

5

Vongsafood: Linden: Easter dinner

http://vongsafood.blogspot.com/2015/04/easter-dinner.html

Saturday, April 18, 2015. In England, we get a four-day weekend for Easter - Good Friday and Easter Monday. On the Thursday leading up to that weekend, me and Chris returned to our favorite restaurant - the Theo Randall at the Intercontinental in London. Plus Yorkshire puddings (which always seem to come out 3 minutes after you've sat down to eat). Every time I cook Yorkshire pudding with roasts that aren't beef, Chris says to me, "but Linden, why are you making Yorkshire pudding? 3 T cold water. 3 Roll ...

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vongsafood.blogspot.com

Vongsafood

Tuesday, August 11, 2015. Xan: Kerr Lake 2015! We have just returned from VongsaCamping 2015 at Kerr Lake. This year's group: Mom, Dad, Kathleen, myself, Catherine, Chris VA, and also a cameo from Monica and Devin. Linden was notably absent, and yet somehow constantly present by phone, despite limited reception and significant timezone differences. Regardless, good times were had by all. And, as this is technically a food blog, it must be said that we ate particularly well this year. However, we came to ...

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