I'm a traditionalist when it comes to cooking food. I enjoy taking my time and following precise techniques and steps to properly cook food to 1) allow the flavors to mingle and develop, no matter how long it takes, from start to finish and 2) achieve consistent outcome each time. However, my two young girls... Continue Reading →
When my cousins from Texas visited us last year, I was surprised to find out they never tasted Tri-tip before. They have plenty of briskets, ribs, blue crabs, and crawfish in Texas, but no Tri-tip. Before their flight back to Texas, I barbecued a few USDA Prime Tri-tips and introduced them to the beautiful, juicy,... Continue Reading →
Hot Pot parties are fun and filling. As a host, it's s a great way to spend quality time with family and friends without being stuck in the kitchen cooking while people are eating. All tedious prep work is done before the guests arrive and cooking will be done directly in the hot pot at... Continue Reading →
Holy Moly! With over 25+ ingredients and a gazillion steps, Bún Bò Huế is easily one of the most complex recipes I've ever made to date. After buying all the ingredients, I had trouble sleeping the night before I kept thinking about all the new ingredients I will be cooking with and how it would... Continue Reading →
Bo Luc Lac, directly translated to English as Shaking Beef, got its name because of the shaking action involved while cooking it in a Wok. Once you put the beef into the Wok and let it sear for about a minute on one side, you begin shaking it so it can sear and cook on... Continue Reading →
No Limit Cooking 