Sweet Potato Fries

We’re making sweet potato fries! For… reasons. Which you will see tomorrow. These fries turned out tasty, but contrary to the original recipe mine were not crispy AT ALL. Possibly because I used cornstarch instead of arrowroot powder? Not sure… but it’s okay, because the fries don’t need to be crispy for the final recipe.

Maple Turkey Gravy

Now that we’ve made a maple-glazed turkey, we’re making gravy! Definitely save the pan drippings from the turkey/chicken, those are gonna come in handy here. Shrimpy Tips: lemon juice may seem unusual, but it helps balance the sweetness of the maple syrup in the turkey drippings! Maple Turkey Gravy adapted from Five Heart Home Ingredients

Maple-Glazed Turkey

A juicy turkey seasoned with sage butter and maple syrup, and topped with bacon – we’re making a whole maple-glazed turkey today! You may be thinking, Allison, it’s the beginning of October, it’s a little early for turkey don’t you think? But if you’re wondering that, then you may not realize that Canadian Thanksgiving is

Caramelized Onions

Today, ya boi Shrimpy is cooking some caramelized onions! They’re easy to make, but if you want good caramelized onions, you gotta be prepared for it to take a while. No burnt onions on my watch! Shrimpy Tips: using a combination of oil and butter keeps the butter fats from burning! Caramelized Onions Ingredients 4

Sushi Labs, Ep. 1: Cheese Curds

Welcome to the first episode of our new show, Sushi Labs! We’re going to be making poutine very soon, so I figured – why not make my own cheese curds? … except I’ve never made cheese curds before, so let’s test this first. Off to the Sushi Labs to experiment with cheese! Cheese Curds from

Weekly Wanderings 2020/11

We’ve been so busy filming and working on videos all the time that I have no idea what day it is anymore. Almost forgot to post this week’s Weekly Wanderings! It’s been HOT again, so we’ve been surviving on daily ice cream. My mom made pistachio gelato, and we found some of this fig ice


A chewy crepe with a layer of egg, filled with a spicy dobanjiang peanut sauce, green onions, and kettle chips – we’re making jianbing today! We’d been up at 3:30 am to catch our flight from LAX to Portland. We took the train into downtown… and then got hopelessly lost, as the tall buildings interfered

Garlicky Salt n’ Pepper Shishito Peppers

What is your favorite bar food? I’m not much of a bar person – I don’t really drink – but I love the concept of bar food. Tasty, greasy, sometimes spicy, snackable foods. I particularly love izakayas – bar food, but make it Japanese. Edamame, karaage, sashimi, tebasaki, yakitori… y’all can keep your booze, I’m


It’s mooncake season!!! We made the salted egg yolks. Shrimpy made our fillings. And now, it’s what you’ve been waiting for… time to make the mooncakes! We are using a recipe from Omnivore’s Cookbook, which I’ve used several times with good results. We are going to start with a bit of golden syrup. Mine is