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These are the most recent diaries filed under this tag:
GBCW? No fucking way! I'm not going anywhere, but that Asinus Asinum Fricat that has been impersonating me is getting ditched! Yep, the ass gets the boot! He's history. Dead as forty dodos! AAF ...
by Asinus Asinum Fricat
Comment Count 167 comments on Mon Sep 07, 2009 at 03:34 PM PDT with 236 Recommends
As this is the last diary in this cooking series, it bodes well: I have been a huge fan of Creole cuisine ever since a friend of the family prepared a Caribbean style seafood gumbo and had it served ...
by Asinus Asinum Fricat
Comment Count 105 comments on Fri May 08, 2009 at 01:37 PM PDT with 116 Recommends
Some Kossacks prefer to post a GBCW diary, me I prefer to post a really good food diary and disappear into the folds of teh internets as a lurker.....for a while. My life is becoming even more ...
by Asinus Asinum Fricat
Comment Count 75 comments on Fri May 01, 2009 at 12:49 PM PDT with 78 Recommends
Mea Culpa! I have no time this week to write, being snowed under with work...and no teabagging fun! However I will repost my very favorite food diary, written two years ago, with some judicious ...
by Asinus Asinum Fricat
Comment Count 40 comments on Fri Apr 17, 2009 at 12:39 PM PDT with 50 Recommends
I was set to do a piece on the mother sauces when I stumbled upon an old friend on FaceBook and the conversation quickly turned to some of our lengthy lunches we took in East Hollywood, home to ...
by Asinus Asinum Fricat
Comment Count 83 comments on Fri Apr 24, 2009 at 01:31 PM PDT with 76 Recommends
Continuing last week's cheesy diary, I'd like to talk about Gruy�re and Goat cheese. Next week I'll do a piece on Italian and Spanish cheeses, well, the ones that I know and like. I'm ...
by Asinus Asinum Fricat
Comment Count 149 comments on Fri Apr 03, 2009 at 02:05 PM PDT with 71 Recommends
I was going to write about Italian cheeses then had to change my mind (I will do a piece on triple-cream cheeses when I get the stuff I ordered....but, wouldn't you know it, the French postal system ...
by Asinus Asinum Fricat
Comment Count 110 comments on Fri Apr 10, 2009 at 01:03 PM PDT with 66 Recommends
I was going to post about the tribulations of opening my very first restaurant then promptly lost all my notes....I must have hit the SMITE button by mistake, so instead today's piece is going to be ...
by Asinus Asinum Fricat
Comment Count 338 comments on Fri Mar 27, 2009 at 01:10 PM PDT with 184 Recommends
Last week I waded into the pasta making territory (seriously, one could write 100 books on pasta and not be entirely done with) and today I'll delve into two of my favorite (farinaceous) dumplings: ...
by Asinus Asinum Fricat
Comment Count 246 comments on Fri Mar 20, 2009 at 01:13 PM PDT with 210 Recommends
I have a little Imperia pasta machine at work and I amuse myself with pasta experiments whenever I have the time - which happens to be in short supply these days, as extra work duties seem to have ...
by Asinus Asinum Fricat
Comment Count 120 comments on Fri Mar 13, 2009 at 02:03 PM PDT with 102 Recommends
This week I will show you how you can master the two Holy Grails of emulsion sauces, both hot and cold: the garlic mayonnaise and what I call the minefield of the culinary world: the Hollandaise ...
by Asinus Asinum Fricat
Comment Count 208 comments on Fri Mar 06, 2009 at 02:21 PM PST with 173 Recommends
On a perfectly sunny winter afternoon there I was riding my bicycle, engrossed in impure thoughts and going downhill at great speed. Suddenly around the corner, fate, in the person of ...
by Asinus Asinum Fricat
Comment Count 87 comments on Fri Feb 27, 2009 at 01:28 PM PST with 62 Recommends
We all have our favorite herbs. Personally I could not imagine a world without Thyme. Being a son of Provence , one of ...
by Asinus Asinum Fricat
Comment Count 186 comments on Fri Feb 20, 2009 at 01:23 PM PST with 147 Recommends
My earliest memory of chili heat was when I inadvertently dipped a slice of bread into what I thought was some kind of tomato relish: I gasped for air for nearly an hour, drinking vast amounts of ...
by Asinus Asinum Fricat
Comment Count 293 comments on Fri Feb 06, 2009 at 01:00 PM PST with 128 Recommends
Know your onions! I do, having been exposed to its pungency in various guises, some of which appear in this diary. Onion tart, anyone?
by Asinus Asinum Fricat
Comment Count 108 comments on Fri Feb 13, 2009 at 02:57 PM PST with 73 Recommends
Ever noticed this when you cut into ginger: the exposed flesh, if left for as little as a couple of hours grows a thin layer. Leave it for a day and you have a thick, rough surface, almost as tough ...
by Asinus Asinum Fricat
Comment Count 377 comments on Fri Jan 30, 2009 at 12:59 PM PST with 191 Recommends
One never eats enough garlic! It's been used for thousands of years both as a flavoring and for medicinal purposes (Chinese scholars were praising garlic around 3000 B.C.!) Much of the original ...
by Asinus Asinum Fricat
Comment Count 348 comments on Fri Jan 23, 2009 at 12:59 PM PST with 255 Recommends