Father. Geek. Foodie. Entrepreneur.

Dot Com Food Improvisation With Stephen Fung

As some of you know, I love to cook. Afterall, I have a whole category devoted to food because I love it, whether eating it or making it. But more than anything else, I love to improvise in the kitchen, putting together combinations that not only taste great, but look great too. I’m not a huge fan of following recipes and its reflected in my choice of a Dot Com Lifestyle. Sure I’ll glance at a recipe book to see what the ingredients are, but after that, it’s up to me.

Today for lunch, I had the following ingredients to work with…

  • One single bison burger patty
  • Marble Cheddar Cheese
  • Onions
  • Roma tomatoes
  • Mixed green salad
  • Sour dough loaf

This is what I came up with…

Although this by far was one of my easiest improvs and didn’t take too much effort, I also know people who can’t boil an egg. There are somedays where I’m left with some pretty interesting puzzles, like, what to do with a can of chili and Mr. Noodles. I’ve actually dabbled with food improv for quite some time, and my TV is usually on FoodTV so I get plenty of inspiration there. Although I seem to do quite well with my improv style these days, I have nearly burnt down my kitchen with a pesky yorkshire pudding improv with Soy Milk in the past. It’s not an exact science, but the Yorkshire Puddings were a hit and turned out good.

Today, I came up with a bison burger with fried onions topped with marble cheddar cheese on toasted sour dough bread. This is accompanied with a side of mixed greens and roma tomatoes topped off with a home made vinaigrette consisting of diced garlic, pepper, salt, balsamic, and extra virgin olive oil. Even though I’m eating at home, I still dress things up because I deserve it.

Although dining out is something that I enjoy a lot, I think that it’s far more rewarding to create your own dishes. With so much great fresh produce in the area, I think I’ll definitely have to do more improvised cooking at home. Stay tuned for more improv cooking in the future from me and my kitchen.



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