Meat

Easy Recipe for the Best Chinese Radish or Turnip Cake (Lo Bak Go 蘿蔔糕)

Posted by Melody Fury on Feb 8, 2013 | 0 comments

I posted a photo on Instagram earlier and did not expect the overwhelming number of recipe requests.  I shouldn’t be surprised, as lo bak go (蘿蔔糕) is a well loved dim sum item.  Moreover, it’s a Chinese New Year staple.

Savoury meat-studded steamed cakes (e.g. made with radish or taro root) and dessert steamed cakes (e.g. red bean, water chestnut, sticky brown sugar coconut) represent optimism towards a more prosperous year.  (“Cake” in Chinese is homonymic with “rising up”).

How to Sous Vide a Turkey for Thanksgiving or the Holidays

Posted by Melody Fury on Oct 24, 2012 | 2 comments

Even though I am away from Vancouver, I made it a point to celebrate Canadian Thanksgiving this year.  For one, the thought of seeing all the celebratory food that my friends were enjoying back home would have been too much to bear. 

Klondike Rose Potato and Brussel Sprout Hash with Rib Eye Steak and Sous Vide Egg Recipe

Posted by Melody Fury on Jun 28, 2012 | 3 comments

Do people still follow the Atkin’s diet? Or South Beach?

Now, I don’t judge.  I like the idea of cutting refined carbohydrates out of my diet but in reality, it’s a sheer impossibility.

Tell me, what can’t the potato do?  Many of my favourite foods and guilty pleasures are made from this starchy tuber.  Tater tots, poutine, croquetas de bacalao, the list is longer than my arm.

Sous Vide Rib Eye Steak in Homemade Insulated Immersion Circulator Container

Posted by Melody Fury on Feb 26, 2011 | 20 comments

Make friends with chefs. Better yet, make friends with “retired” chefs that are done with the long hours and the dissatisfying pay. Get especially tight with those that have recovered from jadedness

Pistachio and Wine-Poached Date Stuffed Leg of Lamb Recipe [video]

Posted by Melody Fury on Dec 1, 2010 | 6 comments

Fa Lalalala Lalalalaa!

Need an impressive main-dish that doesn’t require defrosting or brining for days? One that you can prepare in advance and will turn even Scrooge’s frown upside-down? Then this painless lamb-roast

Canadian Chimichurri Pork Cheek with Kabocha Parsnip Purée Recipe

Posted by Melody Fury on Feb 15, 2010 | 9 comments

I never carry music on me because I always have songs running in my head like a personal soundtrack. As of late, O Canada has been playing on repeat and I actually don’t mind it.