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Welcome to Feral Cuisine!  My name is Josh, and I’m all about cooking easy, healthy, frikkin’ rad meals from scratch.

I know there are a lot of folks out there who know they should ditch the fast food and frozen meals for health and money purposes, but don’t know how to get started.  Here’s a no-skill-required plan for getting started, and here’s a note on the hands-down-most-important skill/tool of cooking successfully.

Or maybe you want to go straight to the Recipes.

Whatever skill level you’re at, know that you are awesome, you have the power to cook awesome food, and we will do righteous things together.

 

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Recent Posts

Pork Adobo: Tiki time at LOAF Night.

IMG_0503I’d never had adobo.  No idea what it’s supposed to taste like.  But I wanted to try it.

So I found a recipe and made it for a bunch of friends without having any idea how it would come out!  Huzzahs!  Because that’s LOAF Night.  Fun, family, friends, and the definite possibility of culinary disaster.

It was edible!  Actually, it was pretty tasty.  And very different.  Which is why I wanted to try it in the first place.  One of our guests who has Filipino relatives 1 said I actually got the taste and style of it pretty well.

Adobo is, if you haven’t gathered already, a dish from the Philippines, the gist of which is meat braised in a vinegar, soy sauce, and garlic concoction.  The vinegar part is what kind of scared me.  I’ve used vinegar a lot the seasoning sense, shaking a bit into sauces during the tasting phase to bring some acid into the balance.  But throwing a half cup into the cooking liquid was something I had absolutely no experience with, and I had no idea how it was going to taste.  I imagined the finished dish reeking of acrid acidity, our Filipino-connected friend digging in and saying it was perfect, and the rest of our guests pushing their dishes back with looks of queasy alarm. Continue reading

Notes:

  1. She brought lumpia, AKA Filipino egg rolls, and they were really frikkin’ amazing.
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