OLYMPUS DIGITAL CAMERA Make your own pizza and it will be much more tastefull than your ordered ones.

But before I start with the ingredients I will tell something about this pizza variant, I guess a lot of people might think that this pizza variant originated in Italy or Hawaii but despite its name it originated in Germany which is a modified version of the Italian Pizza. The basic ingredients for this pizza are ham, pineapple, tomato sauce and cheese but there are some regional variations like in Malaysia and Singapore they use halal chicken or halal chicken ham, some add olives and jalapeno and here in New Zealand they even use barbecue sauce. And this is my version. Continue reading


Fall has officially arrived.  Not sure why I always have a hard time saying goodbye to summer but each year it is challenging for me.  On Saturday in the Bay Area we had our first good down pour of rain.  With the rain, it made the entrance of fall just a bit easier to adjust too.  I love the recipes that are predominately fall inspired by pumpkin, squash, Brussels sprouts to name a few, along with enjoying homemade soups, braised dishes and the smell of baked goods permeating the house.

The Huffington Post  |  By  Posted: 08/12/2013 9:33 am EDT  |  Updated: 08/12/2013 9:39 am EDT

Molecular gastronomy has emerged as one of the most controversial food trends of the decade. Though some chefs, such as wd~50′s Wylie Dufersne, champion thescience-lab-esque techniques used in this type of cuisine, other criticize its artificiality.

But whether the use of liquid nitrogen and dehydrators in the kitchen freaks you out or entices you, it’s likely that it piques your interest. This curiosity is perhaps the main reason many restaurants that focus on molecular gastronomy, or the oft-preferred term “modernist cuisine,” have achieved such popularity and success.

Though restaurants focusing on this type of cuisine have been established across the world, such as Spain’s now-closed 3-Michelin star elBulli, there are some exceptional places to try molecular gastronomy right here in the U.S.


source: http://www.huffingtonpost.com/2013/08/12/molecular-gastronomy-rest_n_3728774.html


BBQ sauce - Gerard CokThis is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.

2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.