Comments for The Moonlit Kitchen

Comment on Mother’s Day 2013–12 Course Dinner by Chorizo Encrusted Halibut « The Moonlit Kitchen

Chorizo Encrusted Halibut « The Moonlit Kitchen — Mon, 27 May 2013 08:07:12 +0000

[...] Mother’s Day 2013–12 Course Dinner [...]

Comment on Mother’s Day 2013–12 Course Dinner by Dennis

Dennis — Sat, 25 May 2013 00:58:26 +0000

any chance you could share the recipe for the halibut/churizo dish?

Comment on Mother’s Day 2013–12 Course Dinner by thayn

thayn — Tue, 14 May 2013 05:33:03 +0000

Thanks!

Comment on Mother’s Day 2013–12 Course Dinner by Korrie@RedHenHome

Korrie@RedHenHome — Mon, 13 May 2013 19:28:43 +0000

It looks amazing! You have a real talent for presentation.

Comment on Mother’s Day 2012 –11 Course Dinner by Mother’s Day 2013–12 Course Dinner « The Moonlit Kitchen

Mother’s Day 2013–12 Course Dinner « The Moonlit Kitchen — Mon, 13 May 2013 06:56:16 +0000

[...] of friends over to enjoy some fine food and company. You can see posts from the past few years here and here. Let’s dive into the [...]

Comment on About by thayn

thayn — Mon, 13 May 2013 06:19:03 +0000

I’d love to. Let me know what you need.

Comment on About by Susan Gibbs

Susan Gibbs — Fri, 10 May 2013 23:58:13 +0000

Hi there,
A friend sent me a link to your incredible pizza oven series and I am just so wowed by your work. Last fall, we started a quarterly magazine called BY HAND that focuses on cooking, growing, making and stitching. I was wondering if you would be interested in contributing your tutorial to the magazine? The theme for our Fall issue is Pizza and we were planning to commission a wood fired pizza oven in my partner’s back yard, but I think it would be hard to improve on the one you’ve already done.

We are very small, and haven’t accepted advertising in the past, although that’s our goal from the Fall issue. We don’t currently have a budget for paying contributors, but we will give send you lots of web traffic (we get more than 100,000 hits in a normal day and it’s trending upwards very quickly.) And, of course, you can have as many copies of the magazine as you like.

Please let me know if you have any questions. We would love to have you as a contributor!

Best,
Susan Gibbs

Comment on Wonton Soup by fluffy

fluffy — Tue, 16 Apr 2013 18:24:40 +0000

My understanding is that the difference isn’t “natural” vs “artificial” MSG, it’s that MSG itself is chemically different than naturally-occurring unbound glutamine/glutamate, which is the actual source of the umami flavor. Being bound to sodium makes it take a different metabolic path, what with being an actually distinct chemical compound, but that’s also much easier to add in as an ingredient of its own. Plus, when you have MSG as a powder, suddenly you can add HUGE AMOUNTS of glutamate, rather than just the small (but perfectly potent) amounts that occur naturally.

Also, technically MSG intolerance isn’t an allergy (although it has been linked with increasing the severity of other underlying food allergies).

Comment on Korean Tofu Stew – Jjigae by Wonton Soup « The Moonlit Kitchen

Wonton Soup « The Moonlit Kitchen — Fri, 15 Mar 2013 05:21:44 +0000

[...] Korean Tofu Stew – Jjigae [...]

Comment on Blueberry Donuts by Korean Tofu Stew – Jjigae « The Moonlit Kitchen

Korean Tofu Stew – Jjigae « The Moonlit Kitchen — Mon, 18 Feb 2013 03:55:42 +0000

[...] Blueberry Donuts » [...]