Tripp

a work in progress

A running list of what I am cooking. Use it for ideas, inspiration, or just to entertain your boredom. I’ll keep it simple. Each entry will include: What I cooked (don't worry, there's always a photo) What I experimented with What I liked and disliked…

Gas-filled balls of dough own me. It feels a lot like mechatronics in college — I’d show up to lecture, scribble notes, memorize the formulas, and then still somehow get the wrong answers on the assignments. I had all the inputs. I followed the steps.

Recently, I read A Cook's Tour: Global Adventures in Extreme Cuisines by Anthony Bourdain. It's a great collection of some of his early travels while filming A Cook's Tour for Food Network. One excerpt stuck with me — a dinner with Thomas Keller at The French…

The tiny little city of Tokyo, Japan hosts roughly 137,000 restaurants (per the first result on Google) and 239 Michelin Stars. I recently spent 12 days in Japan, 4 of which were in Tokyo. Despite my best efforts, I wasn't able to try every restaurant…