Author / Emily Chang
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Nov 07, 2019 @ 19:25
Blended red kidney bean soup with cilantro and peppers by @maxkiesler
November 7, 2019 -
The Fifth Flavor
While the standard flavors of salty, sweet, sour, and bitter are obvious to us and easy to experience, the fifth flavor— umami—is ineffable. It’s the salience of parmesan cheese, anchovies, dried tomatoes,…
November 4, 2019 -
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2019-10-20
My new vegetable knife is a Gihei 165mm Nakiri ZDP189 with Keyaki Handle, a gift from @maxkiesler “Gihei knives are forged and hand ground in Tsubame Sanjo Niigata at their small family business [by father and son team of Atsushi Hosokawa and Takashi Hosokawa]. Gihei works in some old style steels like shirogami and aogami and also works with new alloys such as ZDP-189.” As a former metal sculptor myself, I really appreciate this level of craft by the Hosokawa family! @bernalcutlery
October 20, 2019 -
Oct 20, 2019 @ 19:50
My new vegetable knife is a Gihei 165mm Nakiri ZDP189 with Keyaki Handle, a gift from @maxkiesler “Gihei knives are forged and hand ground in Tsubame Sanjo Niigata at their small family…
October 20, 2019 -
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Oct 15, 2019 @ 17:52
Caramelized fennel and chickpea soup with saffron by @maxkiesler
October 15, 2019 -
2019-10-13
Good times at the vegetable knife skills class learning how to chop, brunoise and chiffonade properly at @sfcooking with @maxkiesler
October 13, 2019 -
Oct 13, 2019 @ 18:07
Good times at the vegetable knife skills class learning how to chop, brunoise and chiffonade properly at @sfcooking with @maxkiesler
October 13, 2019 -
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2019-10-05
Purple potato, purple carrot, and purple yam soup with fennel and cauliflower by @maxkiesler
October 5, 2019 -
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2019-10-03
One my my favorite things about SF – Chinatown, where I get to speak Cantonese
October 3, 2019 -
2019-10-02
Yellow coconut curry vegetable soup with (optional ramen :) by @maxkiesler
October 2, 2019 -
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2019-09-27
Sky and ocean jewels… Wide angle drone shot off of Ka’awa beach, Oahu (November 2018
September 27, 2019 -
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