"I don't care what the best chefs in the world think, I just want an Italian grandmother to give me a head nod." -Big Bro Chuckster. LINK IN BIO. #laohaus #laohausblog #laofood #italianfood #puttanesca A post shared by CHRiS SANANiKONE (@laovsop) on May 8, 2018 at 6:40pm PDT
The sky is blue and the winter is retreating. As the days’ temperatures crest the mid-teens, Canadians don shorts, walk in parks, and file into patio seats for cold drinks in the warm sun. Attention shifts from the stove to the grill. Outdoor cooking becomes a focal social event, oddly attached to masculinity, and for […]
This is a story that was relayed to me second hand. Not a primary source. Gossip, if you will. It involves a very nice couple enjoying a meal at Laohaus. I’m told they were extremely pleasant. They said that they had eaten there last year and they were excited to eat there again. After they’d […]
Let’s take a moment to explore the difference between two kinds of preserving: water bath canning, and fermentation. There won’t be too much of a discussion about processing times or anything too technical for water bath canning, mostly just a general overview of what it is so we can clearly see the difference. Water bath […]
Big shout out to Zakary Pelaccio and Peter Barrett and their gorgeous book Project 258. Pelaccio’s first book Eat With Your Hands has been a treasured read since I bought it for $5 out of a grocery store bargain bin. He tenaciously explores Southeast Asian flavors and technique but does his own thing in a […]
Firstly, Laohaus is a portmanteau – an original blending of Laos, the Southeast Asian country, and haus the German techno dance muzik. Half of that was correct, but before we ask the question: “What is haus?” we must answer the question at hand: “What is Laos?” Laos is the only landlocked country in Southeast Asia, flanked on all sides […]
This is the excerpt for your very first post.