Redirecting Perverts to the Refrigerator Since 1999
Pork: 1 pork tenderloin Marinade: 1 stalk lemongrass 4 green onions 2T soy sauce 1T dark brown sugar 1T fish sauce Zap in food processor then pour over pork. Marinate for 1 hr or more. Dressing: juice of 3 limes equal amount of fish sauce 2t sugar 1 garlic clove, minced 1/4 c. hot water…
It’s our annual tradition (17 years running) to head to the woods for Thanksgiving weekend and forage for something edible and tasty…preferably porcini but other edibles will do! We didn’t find a ton this year but enough for a nice, large, dinner when we got home. Since this drive takes us north of the Golden…
I thought I had nothing to make for dinner. I knew I had a leftover chicken breast from dinner last night. I dug through rest of the fridge. I found: A half bunch of sad, wilted, barely recognizable cilantro 1/4 of a small red onion a small, sad shallot tortillas salsa I put the cilantro,…
500 Hartnell Street Monterey, CA 93940 (831) 643-1833 We’ve been to 1833 many, many times at this point. We started going two chefs ago and each time there is a change at the helm of the kitchen, we get worried. Every time, our worries are unfounded. One thing about 1833 is it’s very dark so…
I love the variety I get to sample from my CSA. One of my new favorites is Ruby Streaks Mustard. All I do is chop it up, and toss it with lemon, shallots, salt, and olive oil. I like serving a protein on top of it. I put the mustard down cold and put chicken,…
Yesterday was not a cheery day. I am in the middle of a self-imposed, home office, crazy rearrangement of life. The office is a disaster. I’m trying to make it less so. In the process I moved out the old air conditioning unit from the closet, sorted out the rest of the junk on that…
Italic 123 W. 6th St. Austin, Texas 512-660-5390 I didn’t come to Austin for the food (although many people do). I also didn’t come to Austin for very long. I landed at 4pm on Tuesday, taxi’d to the hotel, got my computer onto the wi-fi and I got an email saying I could check into…
My husband has to travel to Sydney a twice a year for work so whenever people are heading there, we have plenty of recommendations. Finally, here they are, compiled for easy reference! Tetsuya’s in downtown SYD (if you can get in; this is the French Laundry of Australia with a Japanese twist and is as…
I’ve made Miso’d cod in the past and it was good. This was better. 1lb cod cut into 2-3 fillets depending on your appetite 1/4 c white miso 1/4 c mirin 1T rice vinegar 2t sesame oil 1T Gochujang (Korean fermented red pepper paste) 1″ ginger, grated Whisk together and pour over cod fillets. Turn…
The first time we went to Coi in August was a romantic dinner for our 15th wedding anniversary. We were blown away, it was delicious. The GM, Zion, after we were apparently drunkenly bragging about how adventurous of an eater our 10 year old son is, said we should bring him, they would modify the…
My favorite Outstanding in the Field to attend is the Secret Sea Cove dinner. It’s a popular one. You have to be on it to get tickets and I was…right when they went on sale! The food is awesome of course, the people are really fun to chat and eat with but, for someone who…
I usually write all the content on FoodPorn but my husband wrote up a post about Pabu and I’m just going to steal it. I couldn’t say it better. (I edited it slightly to make it work on the site as opposed to Google+). I present the first guest-post of FoodPorn written by my hubby……
We had our 15th wedding anniversary this year. Our 20th first date anniversary is on the same day….awwwwww! On our actually anniversary we were in Montana not-camping with our son (we got thunderstormed out of our camping adventure). But I had already planned a weekend in San Francisco to celebrate our milestone anniversary. The special…
Fifteen years ago today, spawned from a conversation with housemates over some really good food, FoodPorn.com was born. The concept took a little time to work out but we registered the domain on that day. We came up with categories and started creating content. Not long after the initial launch I created the Celebrities section…
I’m touching on old favorites this week it seems. When I go back to my old recipes though, I’ve updated them or at least made them a little prettier! Serves 2 1 lb Lingcod (it’s blue!!) Trim two nice little fillets out of the ling cod. Cutting out and discarding the bony area and trimming…
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