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HTTP/2 301 server: nginx date: Fri, 30 Jan 2026 20:38:41 GMT content-type: application/rss+xml; charset=UTF-8 location: https://upstartkitchen.wordpress.com/comments/feed/ x-hacker: Want root? Visit join.a8c.com/hacker and mention this header. host-header: WordPress.com link: ; rel="https://api.w.org/" vary: accept, content-type, cookie last-modified: Fri, 30 Jan 2026 20:38:41 GMT etag: "639d9c6d5fd9ba720152e1f8008f4735" x-redirect-by: WordPress x-ac: 1.bom _dca MISS alt-svc: h3=":443"; ma=86400 strict-transport-security: max-age=31536000 server-timing: a8c-cdn, dc;desc=bom, cache;desc=MISS;dur=421.0 HTTP/2 200 server: nginx date: Fri, 30 Jan 2026 20:38:41 GMT content-type: application/rss+xml; charset=UTF-8 vary: Accept-Encoding x-hacker: Want root? Visit join.a8c.com/hacker and mention this header. host-header: WordPress.com link: ; rel="https://api.w.org/" vary: accept, content-type, cookie last-modified: Fri, 30 Jan 2026 20:38:41 GMT etag: W/"639d9c6d5fd9ba720152e1f8008f4735" content-encoding: gzip x-ac: 3.bom _dca MISS alt-svc: h3=":443"; ma=86400 strict-transport-security: max-age=31536000 server-timing: a8c-cdn, dc;desc=bom, cache;desc=MISS;dur=413.0 Comments for The Upstart Kitchen https://upstartkitchen.wordpress.com it's a delicious life. Sun, 05 Apr 2015 15:26:44 +0000 hourly 1 https://wordpress.com/ Comment on Cocktail. by ladivacucina https://upstartkitchen.wordpress.com/2015/03/30/cocktail/#comment-7655 Sun, 05 Apr 2015 15:26:44 +0000 https://upstartkitchen.wordpress.com/?p=4779#comment-7655 In reply to Upstart Kitchen.

Well, it sounds great to me! Peach pickling juice!!!!

]]> Comment on Cocktail. by Upstart Kitchen https://upstartkitchen.wordpress.com/2015/03/30/cocktail/#comment-7653 Sat, 04 Apr 2015 17:16:16 +0000 https://upstartkitchen.wordpress.com/?p=4779#comment-7653 In reply to ladivacucina.

thanks La Diva! I should have been more clear but I was in a hurry to get this thing posted. Peach vinegar is the peach pickling liquid from an earlier recipe for pickled peaches. I use that pickling liquid in lots of stuff, cocktails and marinades and glazes etc. The cocktail is fruity and floral but not particularly sweet as I dislike overly sweet things. I recommend a floral as opposed to sweet Riesling (think German, not American).

]]> Comment on Cocktail. by ladivacucina https://upstartkitchen.wordpress.com/2015/03/30/cocktail/#comment-7651 Fri, 03 Apr 2015 23:02:18 +0000 https://upstartkitchen.wordpress.com/?p=4779#comment-7651 Cocktail the movie sucked and I hate flair, agree with you about the other movies. Funny story! And I like your cocktail name too, hilarious. Now about the cocktail itself, trying to imagine the flavor, esp with the peach vinegar. I’m imagining like a fruit shrub in a cocktail, which makes it less cloyingly sweet and is a flavor builder. The foie gras sounds amazing. You put a lot of effort in. PS: I’m drinking a vodka and grapefruit right now, it’s delicious with freshly squeezed pink Florida grapefruits!

]]> Comment on Cocktail. by Platanos, Mangoes and Me! https://upstartkitchen.wordpress.com/2015/03/30/cocktail/#comment-7646 Mon, 30 Mar 2015 15:34:50 +0000 https://upstartkitchen.wordpress.com/?p=4779#comment-7646 You always amaze me with your talent.

]]> Comment on Mother tongue. by ladivacucina https://upstartkitchen.wordpress.com/2015/02/08/mother-tongue/#comment-7627 Mon, 09 Feb 2015 00:51:32 +0000 https://upstartkitchen.wordpress.com/?p=4752#comment-7627 I’ve seen lengua tacos before when I lived in L.A. but I was never game. I wish I was more game to try tongue and if I would it would be prepared by someone I would trust, like you! As for the cheeks, I’ve had daube of beef cheeks a number of times, one of my faves, love eating fish cheeks and of course pig cheeks. Ate “wood-fired pig face” at Stephanie Izard’s place, The Girl and The Goat in Chicago, which included tender cheek over a cilantro reduction, tamarind sauce and a red wine-maple gastrique topped with crispy matchstick fries and a sunny side egg. WE were encouraged to cut it all up and eat it all together. It did not disappoint. Your palate amazes me!

]]> Comment on It’s so cold in Alaska. by Evelyne@cheapethniceatz https://upstartkitchen.wordpress.com/2014/09/25/its-so-cold-in-alaska/#comment-7535 Wed, 01 Oct 2014 20:59:32 +0000 https://upstartkitchen.wordpress.com/?p=4711#comment-7535 I love those scary pics in facebook groups! I have always liked Baked Alaska though and your egg version is adorable. Yours is finished in the oven but who does not love a dessert you can set fire too 😀 !

]]> Comment on It’s so cold in Alaska. by ladivacucina https://upstartkitchen.wordpress.com/2014/09/25/its-so-cold-in-alaska/#comment-7530 Mon, 29 Sep 2014 18:54:00 +0000 https://upstartkitchen.wordpress.com/?p=4711#comment-7530 I love looking through old cookbooks and always loved the idea of baked Alaska. When I was a kid, I thought it was magical dessert that could include ice cream AND baking! I remember I actually ordered it in a restaurant when I unbelievingly saw it on the menu. I like the egg idea too and thank you for the recipes! Is that an ice cream mold for to make perfectly round ice creams? I agree with Joan, your creations are complicated and well thought out, you definitely have much more patience than I do.

]]> Comment on It’s so cold in Alaska. by Kathryn McGowan https://upstartkitchen.wordpress.com/2014/09/25/its-so-cold-in-alaska/#comment-7525 Sun, 28 Sep 2014 18:59:39 +0000 https://upstartkitchen.wordpress.com/?p=4711#comment-7525 Good for you for doing this. I love the egg idea. A few years ago some friends and I went to see the new opera _Doctor Atomic_ about the development of the atomic bomb. It turns out that during some of the later tests in the 50s people would gather in Las Vegas Hotel ballrooms to watch for the mushroom cloud whole drinking atomically named cocktails. So before the opera we made one of those cocktails, Steak Diane for dinner and Baked Alaska for dessert. We just used store bought ice cream, but it worked, no melting. I’m don’t remember what I did with the yolks….

]]> Comment on It’s so cold in Alaska. by Joan Nova https://upstartkitchen.wordpress.com/2014/09/25/its-so-cold-in-alaska/#comment-7524 Sat, 27 Sep 2014 20:51:43 +0000 https://upstartkitchen.wordpress.com/?p=4711#comment-7524 You’re like a mad scientist in the kitchen! And all your experiments are mind-blowing. Love the addition of bourbon sugar and smoked salt — were they evident in the taste or did they balance each other out?

]]> Comment on Brilliant disguise. by ladivacucina https://upstartkitchen.wordpress.com/2014/08/22/brilliant-disguise/#comment-7496 Mon, 08 Sep 2014 12:36:39 +0000 https://upstartkitchen.wordpress.com/?p=3490#comment-7496 Ahhhh, very clever, Wendy! The tomato looks awesome! I agree that I liked to be “fooled” sometimes with food that isn’t what it appears but also agree about the over the top creations like the sandwich stadium. I’d much rather delight in a small surprise like your tomato tartare. Having seen the photo of your dish for a few days now, I have to admit that I DID assume it was tuna, NOT tomato and had no idea the tomatoes were really glazed, pesto filled cheese balls! You certainly fooled me and it’s a great, if not time consuming, idea. Good job!

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