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A photo essay on the Taste of the Nation San Francisco fundraiser for Share our Strength.

Taste of the Nation San Francisco. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

“I am so full, I don’t think I can eat another bite…” moaned AJ at the sold out San Francisco Taste of the Nation fundraiser event that benefited Share our Strength, a non-profit with a mission to end childhood hunger in the United States. After sampling appetizers like Cotogna’s veal sausage sliders, Boulevard’s black polenta with Dungeness crab, France’s rabbit meatballs, The Cavalier‘s Hen Egg Hollandaise as well as three different types of steak tartare (Marlowe, 1760 and Bourbon Steak all had variations of the classic dish) I can’t really blame AJ. My own pants were feeling rather tight. But as we walked past the Town Hall’s Guinness braised short rib I knew that AJ was going to have one more bite. I can’t blame him. I ended up succumbing to the call of the glistening house cured pork belly sopes by La Condesa. Then we had to call it quits lest we pass out from food fatigue. Taste of the Nation defeated us (or, more specifically, our stomachs). Hopefully they’ll help defeat childhood hunger with the money they raised from the event!

Taste of the Nation San Francisco. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Taste of the Nation San Francisco. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Taste of the Nation San Francisco. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Taste of the Nation San Francisco. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Taste of the Nation San Francisco. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Taste of the Nation San Francisco. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Taste of the Nation San Francisco. Photo by Irvin Lin of Eat the Love. www.eatthelove.com [click to continue…]

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How to Crack an Egg with One Hand

by Irvin on April 11, 2014 · 15 comments

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A short and quick tutorial on how to crack an egg with one hand.

How to crack an egg with one hand. Photo and tutorial by Irvin Lin of Eat the Love. www.eatthelove.com

“Can you show us how to crack an egg with one hand?” asked my classmate in the Le Cordon Bleu cooking class. We were doing a session on how to cook eggs (sunny side up, over easy, scrambled, omelettes, poached and shirred) but, as usual, it was the little simple things that caught my attention and made me take note. I’ve always been the sort of person envious of those cooks that can crack an egg with one hand, it looked so bad ass and casual at the same time. But I’ve never thought to ask anyone to teach it to me.

A tutorial on how to crack eggs with one hand. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Turns out, the reason cooks do it’s so casually is because it’s pretty easy to do. The first trick is to make sure to crack the egg firmly on a flat surface. If you crack the egg on the edge of a bowl (which a lot of people do) there’s more chance that a stray piece of shell will break off and that means a higher chance of broken yolk or worse having to fish the shell piece out of the bowl or pan (a nearly Sisyphean task).

How to Crack and Egg. Photo and Tutorial by Irvin Lin of Eat the Love. www.eatthelove.com

How to Crack an Egg with One Hand. Tutorial and Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Once you’ve cracked the egg, you make a motion similar to snapping your fingers, but with the egg in your hand. The idea is to keep your thumb and index finger on the top half of the egg shell, while the middle finger anchors the bottom half of the shell against your palm near the your thumb. Pull up with thumb and index finger while holding onto the bottom half of the shell and release egg into your bowl or pan. Simple right?

How to crack an egg. Tutorial and Photo by Irvin Lin of Eat the Love. www.eatthelove.com

A diagram to explain how to crack an egg with one hand. Photo and tutorial by Irvin Lin of Eat the Love. www.eatthelove.com

Of course, pictures can only explain it so much, so I made as short tutorial video as well to help you crack eggs single handed. Soon you’ll be an insouciant bad ass in the kitchen cracking eggs one handed with abandon.


This past week I shared tips, tricks and recipes that I learned while taking a class at Le Cordon Bleu. You check out some of my other posts from this week. Thanks for stopping by!

Photo Essay: Le Cordon Bleu Techniques I Class
Homemade Gnocchi, an easy two-ingredient recipe
Peeling Carrots Like a Pro (including a video tutorial)
Tea Smoked Shrimp Vegetable Ribbon Salad and Asian Pesto

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This step-by-step tea smoke shrimp recipe makes for an impressive salad with ribbons of carrot, parsnip and broccoli dressed with an Asian pesto dressing.

Tea Smoked Shrimp Vegetable Ribbon Salad & Asian Pesto. Recipe and Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Tea smoking shrimp sounds pretty labor intensive, invoke visions of wizened-faced elderly Asian women perpetually bent over. Each movement by them completely deliberate, as they walk around their kitchen, barely visible, hidden in the blue-gray smoke that blows over and around the rack of seafood that they cook. Every motion they make is in slow motion, almost as if they were practicing tai-chi. But it turns out tea smoked shrimp is insanely easy for pretty much anyone, old or young, Asian or not. Once I read the smoked shrimp recipe technique, I found myself mentally building a carrot salad around it, though I threw in a few other vegetables (parsnip and broccoli stem) and a little Asian inspired pesto as dressing. I couldn’t wait to make it. (Jump directly to the recipe.)

Tea Smoked Shrimp Carrot, Parsnip and Broccoli Salad & Asian Pesto. Recipe and Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Of course, after I made the salad in my final day at the Le Cordon Bleu class I took, I told myself I needed to figure out how to make it at home, without the use of the crazy high power vent that they have over every burner. My solution, in my tiny one bedroom apartment, was to close off the kitchen door (so the rest of the apartment wouldn’t smell like a smokehouse) and open the back door leading to the fire escape as well as the kitchen window with a fan propped up in it turned on full blast. Because I’m classy that way.

Tea Smoked Shrimp Parsnip, Broccoli and Carrot Salad & Asian Pesto. Recipe and Photo by Irvin Lin of Eat the Love. www.eatthelove.com [click to continue…]

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Peeling Carrots: I’ve Been Doing it All Wrong!

April 9, 2014

This quick tutorial on peeling carrots like a pro will save you time in the kitchen. When you attend culinary school, one of the main things they teach you is efficiency. Efficiency of time, efficiency of ingredients (no wasted ingredients in a professional kitchens!) and efficiency of tasks at hand. I like to think I’m […]

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Homemade Gnocchi, an easy two-ingredient recipe

April 8, 2014

If you’re looking for a simple and easy recipe for how to make gnocchi, check out this two-ingredient homemade gnocchi, complete with step-by-step photos! My very first and only other attempt at making homemade gnocchi was an abject miserable failure. I remember distinctly trying to make the potato dumplings in my tiny apartment that I […]

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Photo Essay: Le Cordon Bleu Techniques I Class

April 7, 2014

“So what’s up with you and all the Instagram photos of cooking classes? Are you going to culinary school?” asked a few of my friends, well actually a lot of my friends really. And the answer is no, I am not going to culinary school. Mostly because as much as I would love to go, […]

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How to Boil Water, a gluten-free, grain-free, paleo-friendly, meatless Monday friendly, cane sugar-free, soy-free, peanut and nut tree-free, egg-free, dairy and casein-free, vegan, vegetarian, local and organic recipe.

April 1, 2014

Looking for an easy, simple, fast recipe for how to boil water? Look not further than this step-by-step method! I woke up this morning utterly parched with thirst. It was one of those cold mornings in San Francisco, gloomy and gray. Even though the blankets were wrapped around me, I was shivering and AJ had […]

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San Francisco Food Events, Spring 2014

March 24, 2014

A list of fabulous food events happening here in San Francisco for the Spring of 2014. Hey there! The first day of spring was just this past Thursday and that means the weather is warming up and fabulous food events are starting to happen back-to-back-to-back here in the SF Bay Area. Here are a few […]

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Pear Cake with Honey, Walnuts and Blue Cheese

March 17, 2014
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If you’re looking for a sophisticated dinner party dessert, check out this gorgeous upside-down pear cake made with honey, walnuts and optional blue cheese! The winter months can be a bit hard for someone who loves fruit as much as I do. With spring just around the corner and early strawberries starting to appear at […]

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Kouign Amann, an easier and faster recipe with step-by-step photo instructions.

March 11, 2014
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The kouign amann, a flaky buttery caramelized sugar filled pastry, is easy to make if you follow my step-by-step photo instructions! I was in New York the first time I took a bite of a kouign amann, a yeasted buttery flakey caramelized sugar filled pastry who’s origin came from the Brittany region of France. I […]

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Photo Essay: The San Francisco Cooking School’s Laminated Dough Intensive Workshop

March 10, 2014
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Laminated dough, the basic building block for croissants and puff pastry, has been on my baking bucket lists forever. Though I know the basic technique of rolling out the dough and forming a butter block, having read about them in various cookbooks and seen the numerous youtube videos, I’ve never really gotten around to do […]

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Irish Drunken Cake, a chocolate Guinness cake with Irish whiskey and Irish Cream Whipped Cream Cheese Frosting

March 3, 2014
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Inspired by the American boilermaker-like drink made with Guinness, Irish whiskey and Irish Cream named the Irish Car Bomb this impressively rich, moist and densely chocolatey cake is sure to impressive! [Editor's note: Several people have commented that they were offended by the name of this recipe. The drink The Irish Car Bomb is an […]

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Salted Caramel Drink

February 24, 2014
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Forget hot chocolate and double lattes. This salted caramel drink is rich, sweet and knock your socks off delicious. “If I had a candy factory filled with strange little green-haired orange-skinned employees that helped make my magical sweets, I would totally want a waterfall made of THIS…” said AJ right after he took a sip […]

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Chocolate Marshmallow Cake, inspired by the Hostess™ Cupcake

February 17, 2014
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If you love the classic Hostess™ Cupcake treats, you’ll love this homemade chocolate marshmallow cake, with step-by-step instructions on how to make it! There’s a reason why you don’t see me making cute little cakes and precious little treats here on the blog. I like to pretend it’s because I’m super sophisticated and eschew the […]

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Chocolate Waffles with Vanilla Swirl

February 10, 2014
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This Chocolate Waffles Recipe with Swirled Vanilla Batter baked right in is easy to make and sure to impress! I’m not going to outright say that I am anti-Valentine’s Day because then I get pegged as one of those crabby bitter folks that hates love, puppy and adorable children wearing penguin costumes. Nor do I […]

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Perfect Soft Boiled Egg

February 3, 2014
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If you’re looking for the perfect soft boiled egg, look not further. This recipes is foolproof and incredibly easy. “I didn’t really care for our visit there so much…” said AJ as we left the restaurant. We visit Los Angeles pretty often but we tend to stick to our try and true favorites, Thai food, […]

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Marble Cake Recipe, with Meyer Lemon and Chocolate AND a Major Announcement!

January 27, 2014
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This easy marble cake recipe is one of the best ever. I should know. I’m about to write a book on the subject of marbled, swirled and layered desserts. If you haven’t figured it out by the title of the blog post or by my summary sentence above, I’ve got a major announcement. I’m writing […]

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