I recently made ribs in the crockpot (slathered with homemade BBQ sauce) and oatmeal raisin coconut cookies.
I’ve been thinking of getting a cast iron pan and this article (and video) from the New York Times about cooking steak on a stovetop is making me put that thought into motion. You don’t really see cast iron pans in Chinese/Singapore kitchens so I haven’t the faintest idea where to start. I’m guessing Lodge is a good brand? Plus what else do you use a cast iron pan for?
Just in case you thought this post was all about food, here’s one bookish thought. I’m not much of a manga reader (although I love graphic novels) but I really really want to read What did you eat yesterday? by Fumi Yoshinaga (here’s a review from BookDragon).
And then after browsing BookDragon for a bit I find another Japanese manga series, Oishinbo: A la carte: Japanese Cuisine (vol. 1) by Tetsu Kariya, art by Akira Hanasaki, translated by Tetsuichiro Miyaki.
Foodie manga! That thought alone makes me smile.