Tuesday, November 22, 2005

New White Flight

This article talks about how some schools are becoming increasingly Asian and how parents, White and Asian alike, are getting worried.

Schools with more emphasis on Sciences and Math
Schools with less emphasis on Sports, which, I have to admit, is pretty important.
Schools with seemingly more academic competitiveness amongst students.

I dunno I guess parents do have a right to be worried about it. White parents are worried that the schools a too academically competitive. Asian parents are worried that their kids get too used to Asians always being around and will totally freak out if they end up in a place like... St. Louis :P

I do think, however, that parents have as much responsibility to "train" their kids for the outside world as much as their everyday social environment. And in all seriousness: If you have a kid who spends all his/her time with Asian kids and he/she doesn't know how to act around... non-Asian people... I dunno what to say... there's something odd there.

Also, the "White is Dumb" thing is pretty stupid. But then again, these are high school kids.

Wednesday, November 16, 2005

Wash U

I got into Wash U! Well... Boeing got me into Wash U!

So yeah I'll be taking night classes and stuff... pretend I'm a young'un.

Sunday, November 13, 2005

Shrimp Cocktail

Topic: Recipe
Type: Continental

From Alton Brown's Good Eats

The thing about shrimp cocktail is that you need shrimp that has no preservatives in it. Usually these are sold in 5 pound blocks.

If you don't have a seafood place to buy shrimp with no preservatives and stuff, the Tiger shrimp at Sam's is pretty good, but you'll find one or two shrimp that aren't that great. The trick is to rinse the shrimp while defrosting so that when the ice melts, the preservatives don't soak into the meat, but once the ice is off, finish the defrosting in a colander in the fridge.


1 lb tiger shrimp with the shell on. Sam's sells them already de-veined.
2 Tablespoons salt
1/4 cup sugar
4 cups water
Some olive oil

Dissolve salt and sugar into water and cool the water with ice or in the freezer.
Brine the shrimp with the liquid for 30 minutes. If the water doesn't cover all of it, add more.

Preheat the broiler. Pat the shrimp dry and toss in olive oil. Broil for about 60 seconds on each side.

Chill immediately and serve with cocktail sauce.

Wednesday, November 09, 2005

My Uvula's freaking huge

Topic: Recipe
Cuisine: Chinese

Got the tonsils out.

Tongue and Uvula's swollen like nobody's business.

So anyways mom made me steamed egg which I absolutely love:

3 eggs
1 14oz can of chicken broth
1 shake of white pepper
1 green onion

In large bowl, beat the eggs, add the chicken broth, add pepper and green onion.

Steam for 10 minutes in a pot over water that is just boiling. The way to see if it's just boiling is, after you have the water in a rolling boil, change the heat to low, and gradually increase the heat until just starts to boil again. The shallower the pot, the better so that it's easy to get out unless you have one of those nifty lifter thingers. Let sit for 5 minutes.

Rather than a large bowl, you can spoon the mixture into ramekins and steam for 7 minutes.