Pasta With Roe, A Recipe Inspired by a Dish at Keii Chi

And, now for something completely different.

We recently went to Keii Chi, with the Dallas Eclectic Foodies meetup.  Many people say Keii Chi is one of the best Sushi restaurants in the state, if not the country.  A former reviewer from the Dallas Morning News commented, “Finally, a reason to go to Denton”.

We had omakase which is a one word Japanese phrase that means “I’ll leave it to you” (from Japanese “to entrust”).  It may also mean, “I’m on an expense account.”  We had 7 or 8 courses, each better than the last.  Rodney, the guy who arranged the dinner, told the owner, “Can you make the pasta with roe?  You made it last time I was here, and I’ve been dreaming of it ever since!”  The owner is a good sport, thought a second and smiled.  He asked, “for everyone?”  Heck yeah! Continue reading

Hints for bloggers, 4, What’s all this SEO stuff? Or, how do you get people to your site?

Let’s start with a confession.  When someone says “SEO” to me, I want to get out the Holy water and sprinkle them to see if they’ll disappear in a puff of greasy black smoke.  Then I want to go take a shower.  Still, as an old saying has it, “If a man has a thing to sell And simply hollers down a well He’ll never, never make the dollars As the man who climbs the tree and hollers.”
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Hints for bloggers, 3, Who you talkin’ to?

Really, who ARE you talking to?

Arguably, this post covers material that you should consider before starting your web site or blog.  Can I just say “site” from now on?  Thanks.  Of course, you can rebrand or reinvent your site as you reimagine it.  (I’ll use some more content free buzzwords later.)  All sites rebrand and reinvent, or they become – or remain – irrelevant.  It isn’t necessary to tell people you are doing that, just move forward with it. Continue reading

Hints for bloggers, 2, USE social media

This is the second piece on driving traffic to your web site or blog.

From the point of view of a blogger or webmaster, the sole reason social media exists is to drive people to your website or blog.  You tease them with something cool you posted and provide a link.  What’s the Answer to the Ultimate Question of Life, the Universe, and Everything?  If you’re a Hitchhiker fan, you already know it’s 42.
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Hints for bloggers, 1, OWN your website or blog!

I recently realized a friend’s blog, which I really like, has less than half the traffic of When I realized that, I promised my friend I’d offer some suggestions.

To be honest, I don’t do all the things I’ll suggest.  There are only 24 hours in a day, between work, commuting, being a loving husband, a loving owner to our dog, tending to the minuitia of day to day life, preparing and eating food, trying to keep a web sire or three up, and sleeping, well, not everything gets done.  Not as soon as we’d like, and, often, not at all.  Still, I’ve been to many classes and read too many books, websites and blogs, so I have some ideas about what I should be doing, and how.  I hope my hints help you.  Please, leave comments.

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“I don’t like German food. Or Greek food.”

We were at a local Meetup dedicated to sharing food from different countries,  The event sponsor researches a cuisine, posts some recipes, and the people who are interested pick recipes, prepare them, and then share them at a pot luck dinner.

This time it was Madagascar cuisine.  I really enjoyed preparing food from a different cuisine, though I do wonder if someone from Madagascar had dropped in would the reaction have been, “OH WOW!  It’s like being home again!”  or “Where did you say this was from?”  It doesn’t really matter the main thing is that we enjoy it.  And we did,

Dinner was winding up, and people were talking about other possible cuisines.  The woman across the table said it, “I don’t like German food.  Or Greek food.”

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Steak house flop?

On a recent episode of “Suits”, two of the main characters went to a steak house.  Lewis Lit was trying to get a younger lawyer, Mike Ross, to become enthusiastic about a case that could save the steak house, which was Lewis’ favorite.  Mike cut into the steak and hadn’t had more than a few seconds to chew when Lewis said, “What do you think Mike?”

Mike replied, “There’s no doubt about it Lewis, this is the best steak I’ve ever had!”

Lewis seemed almost annoyed, “No Mike, this isn’t the best steak you’ve EVER had, this is the best steak you WILL EVER have!”
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Warning Signs That This Restaurant Visit Will Dissappoint You

Even though we don’t go out to eat as often as many people we know, Beth and I really enjoy going out to eat.  Since it’s not an everyday thing, and since it is usually a special deal for us, we tend to have fairly high standards.  We aren’t going to have a fit if a fish fillet has a bone or two.  Stuff happens, and our parents always told us to assume there were bones in a fish fillet.  And, over the years, we’ve found they were right more often than not.

Still, we want good quality food, presented well, at least consistently with the projected image of the restaurant.  Or, we don’t expect a white tablecloth at burger joint.

Yesterday, Sunday April 14th, 2013, we decided to go out to eat.  After a day of lawn mowing and weeding and on and on, I just didn’t feel like cooking.  We’d been driving by a new Italian restaurant in Sanger for a while, a few friends had recommended it, so we thought we’d give it a try. Continue reading

At the corner of ennui and apathy…

I sometimes wonder how professional chefs do it. Cooking the same dishes again and again and again and again. Most chef’s don’t add new dishes to the menu. And when they do, those new dishes just become another dish to make again and again and again.

Home cooks have a similar problem. You open the fridge, getting ready to cook a meal, and nothing looks interesting. You’re tired of it all. And you’re just too meh to learn a new technique right now. Some people say insanity is doing the same thing and expecting the results to be different. Sometimes it’s just something that happens at the corner. The corner of ennui and apathy.

When I find myself there, I try to do something simple that will give me a blast of additional flavor, something that will take a dish I’ve made a number of times for the family to the next level. But something that doesn’t require much thought or effort. I’ll talk about a few of these in days and weeks to come. Continue reading