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Portable Chef Blog: Tasty Licks

Basil Works Hard, and Total Deliciousness in 60 Seconds

June 9, 2012 / Portable Chef / News / 1 Comment

Humans have the worst work ethic in nature, right?Read More

Is Biking Really That Energy-Efficient?

June 2, 2012 / Portable Chef / News / 4 Comments

Is riding to work green?Read More

Food Porn: Eggs can be sexy. Billy Squier cannot.

February 14, 2012 / Portable Chef / News / 3 Comments

You’re about to watch The Video That Killed Billy Squier. That’s no understatement. Read More

This Is How We Do It: Asparagus

December 1, 2011 / Portable Chef / This is How We Do It / 4 Comments

Chinese Backstreet Boys lip-sync band, how do I love thee?

 

Let me count the ways:

-The Backstreet Boys released “That Way” in 1998. The lip-sync di tutti lip-syncs above was recorded by three students calling themselves “Chinese Backstreet Boys” in 2005.  The Backstreet Boys were conceived with a shelf life of about a minute and a half in mind; however, seven full years later, the song still resonated to the point of inspiring this lovefest.  Now it’s 2011 and this song still has mindshare with me, thanks to these three superfans and the following magical moments:Read More

This Is How We Do It: Shrimp

November 16, 2011 / Portable Chef / Featured, This is How We Do It / 1 Comment

Nuttin' But Love

RIP Heavy D, who gave us two timeless hits (this one and this one), a lesser hit I like even more than the other two, and one great album title/nickname-of-a-nickname (“Waterbed Hev”).  As far as I know, he coined the word “conversate.”  He also left us with this, a line I’ve never forgotten.

I’d like to see a remake of “Return of the Jedi” where at the end, a redeemed Heavy D goes to Jedi heaven, where fellow portly-to-obese rappers Big Pun, Notorious B.I.G., and Buffy the Human Beat Box await.  But until that day comes, I console myself with this great technique for shrimp with a shockingly low amount of muss and/or fuss.

Read More

Tofu

November 9, 2011 / Portable Chef / News / No Comments

 

This is How We Do It: Salmon

October 19, 2011 / Portable Chef / This is How We Do It / 2 Comments

Dear New York City cyclists,

Stop riding the wrong way on the bike lanes.

This should be obvious.  We’ve been thrown a huge bone by the Bloomberg administration, whose bike-friendly policiesRead More

This is How We Do It: Eggplant

August 5, 2011 / Portable Chef / This is How We Do It / 2 Comments

NOTE: It’s come up several times in these pages that when it comes to cooking, technique is the thing. Being able to follow a recipe is a skill in and of itself and a very important one; however, at a certain point that method stops teaching you much. To go further, Read More

Making the Brand

June 24, 2011 / Portable Chef / News / 2 Comments

Insert OJ caption here

I promised some vegetarian material.

And it’s coming. Believe, me, it is.

It’s just that I have a bull’s horn in my pocket, bull blood on my gloves, bull poo on my pants, and a bull’s testicle in my pocket right now. So I’m having a hard time thinking about tofu.Read More

We Got Beef

May 17, 2011 / Portable Chef / Featured, News / No Comments

I must break you

 

What is the most delicious animal?

For as long as I can remember, the answer to this question was a no-brainer.  Ever since my mom started making the best spaghetti carbonara ever when I was about five years old, the pig – He Who is Made of Bacon – was number one with a bullet. Over the thirty-plus years since, the world has seen extraordinary changes, but one thing has remained constant: the swine in pole position.

Until now.

Read More

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