So there's this 40 year old guy at work with 3 kids. He's sitting at Happy Hour with my Coop and he's like...
"So who was that hot blonde chick you brought over to my house the other day? (in reference to his xmas party earlier)... noticed that tatoo she's got on her lower back... like a freaking BULLS EYE! My wife had one on her hip when she was younger... man... after three kids, it's a freaking BOUQUET."
Oh man... the people I know... This is a ridiculous contrast to say... talking about social issues at Kathy/Simon's party?
Friday, December 23, 2005
Thursday, December 22, 2005
Monday, December 05, 2005
S.P.L. after Seven Swords
Man, if I didn't see S.P.L. after Seven Swords, it would have sucked. Despite the fact that Sammo Hung AND Donnie Yen were in it, it was just plain stupid. But alas, it's pretty good compared to other HK movies.
But DAMN.
Seven Swords so sucked it. Worst HK movie EVER. Based on a Korean series that was yet another repackaged version of Seven Samurai. Man. Tsui Hark is melodramatic like nobody's business. And to top it all off, the fighting sucked. SPL fights were pretty sweet, but not often enough. If you're gonna give me crappy ass storylines and crappy ass character development, you'd better fill it with ridiculous fights!
Ah wells.
But DAMN.
Seven Swords so sucked it. Worst HK movie EVER. Based on a Korean series that was yet another repackaged version of Seven Samurai. Man. Tsui Hark is melodramatic like nobody's business. And to top it all off, the fighting sucked. SPL fights were pretty sweet, but not often enough. If you're gonna give me crappy ass storylines and crappy ass character development, you'd better fill it with ridiculous fights!
Ah wells.
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.
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.
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.
Anyways:
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.
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.
Anyways:
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.
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.
Wednesday, October 26, 2005
JOAN
I have this friend named Joan. She's doing Teach for American now with 6th graders. She is also known as "Manisha's roommate." We both agree that if the other and Manisha were drowning, we would save Manisha.
Joan enjoys good food and likes Ice wine from Ithaca.
Joan went to UPenn.
Joan is from nearby Philadelphia.
Joan is Korean.
Joan enjoys different cultures.
Joan likes nature.
Joan likes long drives with the windows down.
Hanging out with Joan is cool.
Joan is somewhat of a romantic.
Joan doesn't like getting mentioned in blogs.
*Edit
Joan's AIM (10:08:06 PM): by the way allan
Joan's AIM (10:08:09 PM): you forgot to mention
Joan's AIM (10:08:30 PM): "when i first met joan, i thought to myself, 'she's not as hot as i thought she would be.' and then felt the need to tell her so."
Joan enjoys good food and likes Ice wine from Ithaca.
Joan went to UPenn.
Joan is from nearby Philadelphia.
Joan is Korean.
Joan enjoys different cultures.
Joan likes nature.
Joan likes long drives with the windows down.
Hanging out with Joan is cool.
Joan is somewhat of a romantic.
Joan doesn't like getting mentioned in blogs.
*Edit
Joan's AIM (10:08:06 PM): by the way allan
Joan's AIM (10:08:09 PM): you forgot to mention
Joan's AIM (10:08:30 PM): "when i first met joan, i thought to myself, 'she's not as hot as i thought she would be.' and then felt the need to tell her so."
Monday, October 24, 2005
Awesome Vietnamese at Lemon Grass
Topic: Restaurant
Cuisine: Vietnamese
It rocked. It was awesome... but I think we were really hungry too. :P
The pho was big on the cinnamon
The spring rolls were actually tasty
and the "chicken salad" was amazing.
But again... we were really hungry
Cuisine: Vietnamese
It rocked. It was awesome... but I think we were really hungry too. :P
The pho was big on the cinnamon
The spring rolls were actually tasty
and the "chicken salad" was amazing.
But again... we were really hungry
Sunday, October 23, 2005
Visitors and seeing more of St. Louis
So Vince and Byron came in and we spent an unusually large amount of time totally wasting money on carny games. Bastard light game at Ameristar... *shakes fist*
Ate lots. Drank lots of beer... and got to hear of Titi's taking Byron to the Vault without his being able to appreciate the... uh... view ;P
And holy crap, the City Museum in St. Louis is like the coolest thing ever. It is like the ultimate playground that we all dreamed of making an obstacle course of. You come to st. louis.... you're going there. No arguments.
You know it's funny how things change so much and it's definitely an awesome thing to get to talk with people and talk about the things that are going on in our lives. After college we've all dispersed around the country/world and have been experiencing all these different things that have been morphing us into whatever we'll become. Things have changed so much for all of us in the past couple months, let alone in the time it's been since many of us have graduated...mind boggling.
Don't be a stranger. :P
Ate lots. Drank lots of beer... and got to hear of Titi's taking Byron to the Vault without his being able to appreciate the... uh... view ;P
And holy crap, the City Museum in St. Louis is like the coolest thing ever. It is like the ultimate playground that we all dreamed of making an obstacle course of. You come to st. louis.... you're going there. No arguments.
You know it's funny how things change so much and it's definitely an awesome thing to get to talk with people and talk about the things that are going on in our lives. After college we've all dispersed around the country/world and have been experiencing all these different things that have been morphing us into whatever we'll become. Things have changed so much for all of us in the past couple months, let alone in the time it's been since many of us have graduated...mind boggling.
Don't be a stranger. :P
Saturday, October 01, 2005
Garlic Cheese Bread
Because bread sizes differ you can't really put a measurement on the cheeses and oil. Eyeball it. If you have too much of oil or cheese, toss it in with a pasta dish.
1 french baguette sliced crosswise. If you can find any other hard crusted bread, that works as well. The thing is in st. louis that's the only hard crusted bread I can buy. If you like soft crusted breads... *shakes head* ah wells... Anna likes soft bread.
Parmesan, Gouda, and/or Asiago cheeses,shredded. All work on their own and they all work together. A good 8 ounces should do
1/2 cup extra virgin olive oil
2 garlic cloves, crushed and chopped.
1 teaspoon italian herbs
Heat oil in small saucepan on medium heat and brown garlic in oil. Remove from heat and add the italian herbs. This is so that the herbs won't get burnt.
Turn on Broiler.
Arrange bread on a non-stick pan sheet and spoon oil, with the garlic and herbs, onto the bread. One small spoonful for 2 slices of bread should do.
Sprinkle cheese on bread.
Put into broiler from 30 seconds to 1 minute. Keep an eye on it to make sure it doesn't burn.
1 french baguette sliced crosswise. If you can find any other hard crusted bread, that works as well. The thing is in st. louis that's the only hard crusted bread I can buy. If you like soft crusted breads... *shakes head* ah wells... Anna likes soft bread.
Parmesan, Gouda, and/or Asiago cheeses,shredded. All work on their own and they all work together. A good 8 ounces should do
1/2 cup extra virgin olive oil
2 garlic cloves, crushed and chopped.
1 teaspoon italian herbs
Heat oil in small saucepan on medium heat and brown garlic in oil. Remove from heat and add the italian herbs. This is so that the herbs won't get burnt.
Turn on Broiler.
Arrange bread on a non-stick pan sheet and spoon oil, with the garlic and herbs, onto the bread. One small spoonful for 2 slices of bread should do.
Sprinkle cheese on bread.
Put into broiler from 30 seconds to 1 minute. Keep an eye on it to make sure it doesn't burn.
Friday, September 30, 2005
Future Aspirations
HengzhiZhong (9:30:53 PM): i am not that perverted
FrknCrzyAzn (9:31:38 PM): yeah you are
FrknCrzyAzn (9:31:40 PM): don't lie :P
FrknCrzyAzn (9:31:49 PM): speaking of which
FrknCrzyAzn (9:31:58 PM): I saw my future, today
FrknCrzyAzn (9:32:03 PM): so one of my coworkers
FrknCrzyAzn (9:32:05 PM): he's pretty old
FrknCrzyAzn (9:32:15 PM): and like they moved him down to a different area
FrknCrzyAzn (9:32:19 PM): and I was visiting him
FrknCrzyAzn (9:32:24 PM): and a hot girl walked by
FrknCrzyAzn (9:32:31 PM): and he had a devilish grin on his face
FrknCrzyAzn (9:32:41 PM): and he was like "yeah I like my spot... nice view."
FrknCrzyAzn (9:32:48 PM): holy crap that is so going to be me
FrknCrzyAzn (9:32:55 PM): cept hopefully I'll have an office and stuff.
HengzhiZhong (9:33:22 PM): you don't need to become that OLD to see that future
HengzhiZhong (9:33:29 PM): just give a few years
HengzhiZhong (9:33:32 PM): 5 at most
FrknCrzyAzn (9:36:05 PM): ehehehe
FrknCrzyAzn (9:36:07 PM): but yeah
FrknCrzyAzn (9:36:10 PM): that'll be me
FrknCrzyAzn (9:36:13 PM): but with an office
FrknCrzyAzn (9:36:18 PM): I have ambition :-D
HengzhiZhong (9:37:03 PM): make sure your office gets the view
HengzhiZhong (9:37:18 PM): maybe you should install a HUGE fan or something by the door
FrknCrzyAzn (9:38:45 PM): dude
FrknCrzyAzn (9:38:47 PM): GENIUS
HengzhiZhong (9:39:02 PM): *sighs
HengzhiZhong (9:39:09 PM): you are not very bright, are you
HengzhiZhong (9:39:21 PM): what do you need an office for, if you can't get a HUGE ass fan
FrknCrzyAzn (9:40:17 PM): indeed
FrknCrzyAzn (9:31:38 PM): yeah you are
FrknCrzyAzn (9:31:40 PM): don't lie :P
FrknCrzyAzn (9:31:49 PM): speaking of which
FrknCrzyAzn (9:31:58 PM): I saw my future, today
FrknCrzyAzn (9:32:03 PM): so one of my coworkers
FrknCrzyAzn (9:32:05 PM): he's pretty old
FrknCrzyAzn (9:32:15 PM): and like they moved him down to a different area
FrknCrzyAzn (9:32:19 PM): and I was visiting him
FrknCrzyAzn (9:32:24 PM): and a hot girl walked by
FrknCrzyAzn (9:32:31 PM): and he had a devilish grin on his face
FrknCrzyAzn (9:32:41 PM): and he was like "yeah I like my spot... nice view."
FrknCrzyAzn (9:32:48 PM): holy crap that is so going to be me
FrknCrzyAzn (9:32:55 PM): cept hopefully I'll have an office and stuff.
HengzhiZhong (9:33:22 PM): you don't need to become that OLD to see that future
HengzhiZhong (9:33:29 PM): just give a few years
HengzhiZhong (9:33:32 PM): 5 at most
FrknCrzyAzn (9:36:05 PM): ehehehe
FrknCrzyAzn (9:36:07 PM): but yeah
FrknCrzyAzn (9:36:10 PM): that'll be me
FrknCrzyAzn (9:36:13 PM): but with an office
FrknCrzyAzn (9:36:18 PM): I have ambition :-D
HengzhiZhong (9:37:03 PM): make sure your office gets the view
HengzhiZhong (9:37:18 PM): maybe you should install a HUGE fan or something by the door
FrknCrzyAzn (9:38:45 PM): dude
FrknCrzyAzn (9:38:47 PM): GENIUS
HengzhiZhong (9:39:02 PM): *sighs
HengzhiZhong (9:39:09 PM): you are not very bright, are you
HengzhiZhong (9:39:21 PM): what do you need an office for, if you can't get a HUGE ass fan
FrknCrzyAzn (9:40:17 PM): indeed
Wednesday, September 28, 2005
Asian BBQ Chicken Skewers
Topic: Recipe
Cuisine: Chinese
Quick. Easy.
Chicken Thighs cut into strips
Skewers
Chinese BBQ (Sa Ca) Sauce
Hoisin Sauce
Marinate Chicken thighs in a 2:1 ratio of the Hoisin Sauce and Sa Ca sauce. There's no need for pre-mixing. Just eyeball some spoonfuls of Hoisin Sauce to the degree where you think all the chicken thighs would be just covered, then spoon in half the amount of sa ca sauce.
Let marinate for at least 2 hours.
Skewer and grill.
I didn't really have a good picture of the chicken skewers individually but they're the ones... in the middle right.
Cuisine: Chinese
Quick. Easy.
Chicken Thighs cut into strips
Skewers
Chinese BBQ (Sa Ca) Sauce
Hoisin Sauce
Marinate Chicken thighs in a 2:1 ratio of the Hoisin Sauce and Sa Ca sauce. There's no need for pre-mixing. Just eyeball some spoonfuls of Hoisin Sauce to the degree where you think all the chicken thighs would be just covered, then spoon in half the amount of sa ca sauce.
Let marinate for at least 2 hours.
Skewer and grill.
I didn't really have a good picture of the chicken skewers individually but they're the ones... in the middle right.
Saturday, September 24, 2005
Tuesday, September 13, 2005
San Francisco and the Sis
Went to visit Carol (the sister) at San Francisco over the weekend and it was a quality weekend. She lives in the Marina(?) *map with arrow pointed at spot* area in San Fran and we biked across the Golden Gate to Sausalito *map* and had ice cream. *pic of blueberry cheesecake ice cream*
Example of me being me: I've been to Sausalito before and all I wanted to do was to have the exact same ice cream at the exact same ice cream place there. Didn't have to do ANYTHING else. And we didn't. We continued on to Tiburon *map*, bummed at a cafe *pic*, and road the ferry back to one of the piers.
*map of route taken*
Ate some decent food.
Met up with Manisha (*think awesome ass windows from pic post*) and had brunch...QUALITY SCONES... took her to Chinatown into butcher shops... (sorry, Manisha) and later cooked for Sis's friends. The friends were cool people.
But yeah got to spend time with the sis whom I don't see very much anymore so it was a pretty awesome time. Though I'm still freaking tired and my week is chock full of stuff... but alas.
Oh yeah kept forgetting to take pictures and I'm really too lazy to grab maps but you can picture it all in your minds.
Example of me being me: I've been to Sausalito before and all I wanted to do was to have the exact same ice cream at the exact same ice cream place there. Didn't have to do ANYTHING else. And we didn't. We continued on to Tiburon *map*, bummed at a cafe *pic*, and road the ferry back to one of the piers.
*map of route taken*
Ate some decent food.
Met up with Manisha (*think awesome ass windows from pic post*) and had brunch...QUALITY SCONES... took her to Chinatown into butcher shops... (sorry, Manisha) and later cooked for Sis's friends. The friends were cool people.
But yeah got to spend time with the sis whom I don't see very much anymore so it was a pretty awesome time. Though I'm still freaking tired and my week is chock full of stuff... but alas.
Oh yeah kept forgetting to take pictures and I'm really too lazy to grab maps but you can picture it all in your minds.
Friday, September 09, 2005
Salsa
Topic: Recipe
Cuisine: Mexican
Made with Jim's tomatoes.
2 cups chopped tomatoes
1/2 cup chopped red onion
1 jalapeno pepper... to know if you're buying a hot one give it a smell... you should be able to smell the spiciness.
1 lime
tablespoon balsamic vinegar
1 teaspoon kosher salt. if using regular salt go with a half teaspoon.
1 1/2 teaspoon sugar
1 1/2 teaspoon ground coriander
A small bunch of chopped cilatro leaves.
1 clove garlic.
Mix... let sit for half hour.
Cuisine: Mexican
Made with Jim's tomatoes.
2 cups chopped tomatoes
1/2 cup chopped red onion
1 jalapeno pepper... to know if you're buying a hot one give it a smell... you should be able to smell the spiciness.
1 lime
tablespoon balsamic vinegar
1 teaspoon kosher salt. if using regular salt go with a half teaspoon.
1 1/2 teaspoon sugar
1 1/2 teaspoon ground coriander
A small bunch of chopped cilatro leaves.
1 clove garlic.
Mix... let sit for half hour.
Thursday, September 08, 2005
Pic Time
So... I wouldn't mind living here:
, but I live here
I used to live here
and before, here.
But when I think about it... this is STILL FREAKING AWESOME.
, but I live here
I used to live here
and before, here.
But when I think about it... this is STILL FREAKING AWESOME.
Wednesday, September 07, 2005
Damned sequels
I forget if I bitched about sequels lately but I'll bitch again. The Transporter was a pretty sweet movie. The eurotechnoesque hong kong movie with white people was amusing and violent. Obviously someone felt that a sequel was fitting but someone went up and said...
HEY. YUEN BIAO INFLUENCED THIS MOVIE A LOT SO LET'S MAKE THIS EVEN MORE LIKE A HONG KONG MOVIE! LET'S TURN THE COOL FRENCH DETECTIVE DUDE INTO A BUMBLING LOSER GUY REMINISCENT OF JACKIE CHAN'S UNCO!
Oh and they were obviously running out of budget towards the end of the movie with the shitty ass plane crash.
There was the everpresent lame ass melodramatic music.
Gah it was bad. Just plain bad. Not even in the so bad it's great sense. GRARG.
HEY. YUEN BIAO INFLUENCED THIS MOVIE A LOT SO LET'S MAKE THIS EVEN MORE LIKE A HONG KONG MOVIE! LET'S TURN THE COOL FRENCH DETECTIVE DUDE INTO A BUMBLING LOSER GUY REMINISCENT OF JACKIE CHAN'S UNCO!
Oh and they were obviously running out of budget towards the end of the movie with the shitty ass plane crash.
There was the everpresent lame ass melodramatic music.
Gah it was bad. Just plain bad. Not even in the so bad it's great sense. GRARG.
Sunday, September 04, 2005
Mussels / Clams / Steamers Appetizer
Topic: Recipe
Cuisine: Continental
Kevin asked and I responded.
1 batch of your mollusks (about a dozen)
1/4 cup white cooking wine
2 cloves chopped garlic
1 tablespoon olive oil.... or butter.
french bread for dipping
clean the mollusks under cold water with old toothbrush / scour thinger
heat a large pan to medium high heat... big enough so that the mussels don't stack... if you don't have one that big just use the widest thing you have that'll hold them all.
saute garlic in the oil a bit then put in the mollusks. pour in wine. cover.
these cook pretty fast so keep an eye on them for when they open. if they're stacked a bit stir them around so that the unopened ones on the bottom can open.
filter the juice if you think it's needed (if there's sand). Take 4 roasted garlic cloves and sautee with the juice. You can thicken this up a bit with some cornstarch or flour.
Cuisine: Continental
Kevin asked and I responded.
1 batch of your mollusks (about a dozen)
1/4 cup white cooking wine
2 cloves chopped garlic
1 tablespoon olive oil.... or butter.
french bread for dipping
clean the mollusks under cold water with old toothbrush / scour thinger
heat a large pan to medium high heat... big enough so that the mussels don't stack... if you don't have one that big just use the widest thing you have that'll hold them all.
saute garlic in the oil a bit then put in the mollusks. pour in wine. cover.
these cook pretty fast so keep an eye on them for when they open. if they're stacked a bit stir them around so that the unopened ones on the bottom can open.
filter the juice if you think it's needed (if there's sand). Take 4 roasted garlic cloves and sautee with the juice. You can thicken this up a bit with some cornstarch or flour.
Wednesday, August 24, 2005
These are my friends
HengzhiZhong: You need to decorate the place!
frkncrzyazn: Buy me some paintings!
HengzhiZhong: you don't want to hang naked anime guys
frkncrzyazn: Buy me some paintings!
HengzhiZhong: you don't want to hang naked anime guys
Saturday, August 20, 2005
Fried Dried Fish Pieces are NOT Clam Strips!
Red Robin:
Side Salad was actually not very good.
Burger was not that good.
Yeah and the Title Part.
Dude I don't think I'm going there for a long while.
Side Salad was actually not very good.
Burger was not that good.
Yeah and the Title Part.
Dude I don't think I'm going there for a long while.
Sunday, August 14, 2005
Holy Crap
You know your manager's manager is bad ass when he grows FREAKING LEMON THYME in his back yard.
Friday, August 12, 2005
Rub of Bad Assness.
Topic: Recipe
Cuisine: Continental
BAD ASS RUB.
1/2 cup Paprika
3 Tblspn Kosher salt
1/4 Black Pepper (freshly ground is best)
2 Tblspn Dried Basil
3 Tblspn Garlic Powder
2 Tblspn Onion Powder
1 Tblspn Oregano
1 Tblspn Cayenne Pepper
2 Tblspn White Pepper
2 Tblspn Ground Thyme.
Taken from Rub Recipe website with less salt and oregano. let Cayenne Pepper too.
Rib Eye (medium rare)
16 oz Rib Eye.
8 Oz Mushrooms
Some Beer
A bit of Butter
Tablespoon Cooking Oil
Let the Rib Eye sit to room temp.
Rub on the meat (not ALL the rub... just enough to coat) on all sides.
Heat oil on medium heat. Sear one side of meat for 5 minutes. Second side for 3 minutes. Place on plate and cover.
Add the butter and mushrooms to pan with a pinch of salt. Stir to coat in oily goodness.
Add some beer to just cover up to half the mushrooms and reduce the liquid in the mushrooms til... just just a bit remains.
Pour on the steak.
EAT with the remaining beer :)
Cuisine: Continental
BAD ASS RUB.
1/2 cup Paprika
3 Tblspn Kosher salt
1/4 Black Pepper (freshly ground is best)
2 Tblspn Dried Basil
3 Tblspn Garlic Powder
2 Tblspn Onion Powder
1 Tblspn Oregano
1 Tblspn Cayenne Pepper
2 Tblspn White Pepper
2 Tblspn Ground Thyme.
Taken from Rub Recipe website with less salt and oregano. let Cayenne Pepper too.
Rib Eye (medium rare)
16 oz Rib Eye.
8 Oz Mushrooms
Some Beer
A bit of Butter
Tablespoon Cooking Oil
Let the Rib Eye sit to room temp.
Rub on the meat (not ALL the rub... just enough to coat) on all sides.
Heat oil on medium heat. Sear one side of meat for 5 minutes. Second side for 3 minutes. Place on plate and cover.
Add the butter and mushrooms to pan with a pinch of salt. Stir to coat in oily goodness.
Add some beer to just cover up to half the mushrooms and reduce the liquid in the mushrooms til... just just a bit remains.
Pour on the steak.
EAT with the remaining beer :)
Thursday, August 11, 2005
Green Chili Onion Dip
Topic: Recipe
Cuisine: Uh... Continental I guess?
Not as good as Anna's but I'm not allowed to make it. :P
8oz sour cream
1 Tablespoon Green Chili Powder (Can replace a teaspoon of Cayene Pepper instead)
1/2 Teaspoon Salt
1 Small onion chopped.
1 Tablespoon Olive Oil
Cracked Black Pepper
1 Teaspoon Garlic Powder
1 teaspoon balsamic vinegar (don't worry if you don't have this.)
In small saucepan on medium heat stir onion in oil to coat the onion. Let sit until it starts caramelizing and stir occasionally until the onion pieces are brown. Let onion cool and stir in vinegar.
Mix the remaining ingredients together then stir in the onions. Serve with chips.
Cuisine: Uh... Continental I guess?
Not as good as Anna's but I'm not allowed to make it. :P
8oz sour cream
1 Tablespoon Green Chili Powder (Can replace a teaspoon of Cayene Pepper instead)
1/2 Teaspoon Salt
1 Small onion chopped.
1 Tablespoon Olive Oil
Cracked Black Pepper
1 Teaspoon Garlic Powder
1 teaspoon balsamic vinegar (don't worry if you don't have this.)
In small saucepan on medium heat stir onion in oil to coat the onion. Let sit until it starts caramelizing and stir occasionally until the onion pieces are brown. Let onion cool and stir in vinegar.
Mix the remaining ingredients together then stir in the onions. Serve with chips.
Sunday, August 07, 2005
Tuesday, August 02, 2005
BETRAYAL
Dude... when I walked into a place called "Rolly Polly Sandwiches," I was thinking fat sandwiches or something. Subs in particular. I was in a serious mood for an Italian sub.
BUT NO. IT'S A WRAPS PLACE.
Don't get me started on non-fresh wraps... damned preservative filled shit.
The meat sucked in my "italian wrap."
Wrap had that nasty aftertaste (the preservatives, damnit!)
So going to go to Jimmy Johns tomorrow.
BUT NO. IT'S A WRAPS PLACE.
Don't get me started on non-fresh wraps... damned preservative filled shit.
The meat sucked in my "italian wrap."
Wrap had that nasty aftertaste (the preservatives, damnit!)
So going to go to Jimmy Johns tomorrow.
Sunday, July 24, 2005
Antipasta
Topic: Recipe
Cuisine: Italian
This is a relatively light pile of stuff that keeps well in the fridge. It's rather refreshing during the day and even better if you're a fan of olives.
12oz of Rainbow Rotini (or any other noodle that you think that would work)
1/4 lb salami, sliced
1/4 lb provolone cheese, sliced
1/2 cup olives (I usually put in crap loads more)
1/2 small onion, sliced (not rings)(it's really easy to put too much in)
2 roma tomatoes (seeded and slice lengthwise.)
3/4 cups italian dressing (I like the good seasons dressing)
Cracked black pepper to taste
Cook the pasta (you seasoned the boiling water with salt, right?)
Add all the stuff and combine. Everything is in slices because it's easier to eat things when things are the same size/shape. (Se-4 Xiang-1 Wei-4 Zi-1 Quan-2) Go Kevin's Mom for setting it straight that I WAS RIGHT ABOUT THE ZI.
Let this sit for a couple hours. Overnight is even better. If you try it immediately it won't taste so flavorful. However if you're in a rush, add some more italian dressing and some salt.
Cuisine: Italian
This is a relatively light pile of stuff that keeps well in the fridge. It's rather refreshing during the day and even better if you're a fan of olives.
12oz of Rainbow Rotini (or any other noodle that you think that would work)
1/4 lb salami, sliced
1/4 lb provolone cheese, sliced
1/2 cup olives (I usually put in crap loads more)
1/2 small onion, sliced (not rings)(it's really easy to put too much in)
2 roma tomatoes (seeded and slice lengthwise.)
3/4 cups italian dressing (I like the good seasons dressing)
Cracked black pepper to taste
Cook the pasta (you seasoned the boiling water with salt, right?)
Add all the stuff and combine. Everything is in slices because it's easier to eat things when things are the same size/shape. (Se-4 Xiang-1 Wei-4 Zi-1 Quan-2) Go Kevin's Mom for setting it straight that I WAS RIGHT ABOUT THE ZI.
Let this sit for a couple hours. Overnight is even better. If you try it immediately it won't taste so flavorful. However if you're in a rush, add some more italian dressing and some salt.
Too... Many... PROVERBS!
Ghost in the Shell 2 is amazingly beautiful. If not for the story watch for the animation. Holy crap.
There were crap loads of scenes that seemed totally pointless to the movie but I guess they actually were vital in telling the audience just kind of world Ghost in the Shell sets itself in and allows us to view our own under a slightly different light.
Oh yeah and there was like a proverb to ponder every 5 minutes. It was sort of odd but it's just one of those Jap movies... what can you do.
Could totally watch this movie again. DVD worthy? I dunno. I'll have to watch the first one again.
Oh yeah and this isn't a total mindfuck as one would think. So go watch it :P
There were crap loads of scenes that seemed totally pointless to the movie but I guess they actually were vital in telling the audience just kind of world Ghost in the Shell sets itself in and allows us to view our own under a slightly different light.
Oh yeah and there was like a proverb to ponder every 5 minutes. It was sort of odd but it's just one of those Jap movies... what can you do.
Could totally watch this movie again. DVD worthy? I dunno. I'll have to watch the first one again.
Oh yeah and this isn't a total mindfuck as one would think. So go watch it :P
Wednesday, July 20, 2005
AMERICA
AMERICA! fuck YEAH! Coming again to save the motherfucking DAY YEAH.
Alright so I'm an immature bastard who's had that song stuck in his head all week. Holy crap such a bad movie in the most offensive sense.
Random pitch for Boeing: Boeing's having the X-45c full size model present at the premiere of STEALTH. Keep an eye out for it on Headline news or something because ALLAN is working on the TRAINER for that thing. So if it ever goes rogue it's Allan's fault. But in all seriousness... how silly is the premise. It's like:
if (struck by lightning)
{
go rogue and take shit out with a bad ass rotary rocket launcher.
}
I dunno I can see this movie taking a whole Asimov-esque twist.
Oh and kevin sent this video link which is pretty hot: http://bisqwit.iki.fi/nesvideos/movies.cgi?id=380
But it's a bitch to play so if you're nerdy check it out.
Alright so I'm an immature bastard who's had that song stuck in his head all week. Holy crap such a bad movie in the most offensive sense.
Random pitch for Boeing: Boeing's having the X-45c full size model present at the premiere of STEALTH. Keep an eye out for it on Headline news or something because ALLAN is working on the TRAINER for that thing. So if it ever goes rogue it's Allan's fault. But in all seriousness... how silly is the premise. It's like:
if (struck by lightning)
{
go rogue and take shit out with a bad ass rotary rocket launcher.
}
I dunno I can see this movie taking a whole Asimov-esque twist.
Oh and kevin sent this video link which is pretty hot: http://bisqwit.iki.fi/nesvideos/movies.cgi?id=380
But it's a bitch to play so if you're nerdy check it out.
Sunday, July 10, 2005
Once Upon a Time in the West
Dude. Still one of the best movies ever. EVER. Go watch it. If you're a fan of Kurosawa, westerns, or GOOD MOVIES, you'd like this movie. This is NOT for the ADD viewer. This movie is all about setting the scene. If you come to my place and if you haven't seen it yet, you're watching it.
Monday, June 20, 2005
Batman builds a house for the needy at UIUC while watching anime and eating Dim Sum at Lu Lu's.
Batman Begins: BEST BATMAN MOVIE EVER. A Good movie? Eh.... it's pretty good :P It's obviously setting precedence for a sequel (durhur... "Begins") and it was pretty slow and needed to wrap up things quickly to avoid a movie that's way too long. Alas. But you really got to start worrying when you're thinking that you'd rather see a movie set up into 26 episodes ><
Habitat for Humanity: Good exercise. Learned some stuff. Did some good for decent people who deserve help who need a break. Got a warm fuzzy when being thanked by the lady getting the house... but was pretty damned tired afterwards. Would I do it again? Prob not. I'm a horrible bastard.
UIUC: Holy crap campus and campustown is shit loads better than it used to be. Damnit. Bully for my html skills.
Yakitate: Right now the anime that I anticipate the most for its next episode is Yakitate! Japan. How sad is that. I think I'm gonna try that bread recipe with Anna's rice cooker.
Dim Sum: Alas... crazy people who aren't used to eating funky chinese food and worry too much about prices... Cool people. Wrong lunch place to bring them to. Note to self: Stick to wings and beer.
Lu Lu's: The place where we had dim sum. QUALITY DIM SUM. Just don't go there with a group of five. You'll totally get shafted in the table wait and it'll be stuck in the corner where the waitresses can't see you. Will definitely go again if I can ever convince anyone else to go. They're supposed to have a lot of other good chinese dishes as well but you can tell it's trying to cater to the White folk with loads of pictures in the menu. A nice touch. They're supposed to have an "unwritten" menu that so many other places have as well.
Habitat for Humanity: Good exercise. Learned some stuff. Did some good for decent people who deserve help who need a break. Got a warm fuzzy when being thanked by the lady getting the house... but was pretty damned tired afterwards. Would I do it again? Prob not. I'm a horrible bastard.
UIUC: Holy crap campus and campustown is shit loads better than it used to be. Damnit. Bully for my html skills.
Yakitate: Right now the anime that I anticipate the most for its next episode is Yakitate! Japan. How sad is that. I think I'm gonna try that bread recipe with Anna's rice cooker.
Dim Sum: Alas... crazy people who aren't used to eating funky chinese food and worry too much about prices... Cool people. Wrong lunch place to bring them to. Note to self: Stick to wings and beer.
Lu Lu's: The place where we had dim sum. QUALITY DIM SUM. Just don't go there with a group of five. You'll totally get shafted in the table wait and it'll be stuck in the corner where the waitresses can't see you. Will definitely go again if I can ever convince anyone else to go. They're supposed to have a lot of other good chinese dishes as well but you can tell it's trying to cater to the White folk with loads of pictures in the menu. A nice touch. They're supposed to have an "unwritten" menu that so many other places have as well.
Saturday, June 11, 2005
Cream of Mushroom Soup
Topic: Recipe
Cuisine: Continental
Modified from the recipe by Christopher Desens.
This recipes makes a LOT of soup so be prepared for leftovers or make this for at least 4 people.
4 oz Butter
4 oz Yellow Onion, chopped.
5 cups water
1 bouillon cube (chicken or vege)
6 oz Finely Shredding Smoked Gouda. Regular Gouda works just as well.
4 oz diced Celery. Sometimes grocery stores sell celery sticks at like the salad bar.
4 oz. flour
2 cups heavy cream.
1 clove Minced Garlic
1/2 cup Madeira. This wine is a pretty good wine for cooking. It has a sort of woody rustic flavor. Good with cheese too.
1-2 Tbsp Chopped Fresh Thyme. Must be fresh or else it just doesn't taste as good.
6 oz Shitake Mushrooms sliced. If you get the ones from the Asian grocery store you can use the stems too so long as you cut them pretty finely.
Some shitake mushrooms for garnish. Usually just the leftover shrooms you have from when you bought them packaged.
1 tspn Salt.
Cracked black Pepper.
The Shitakes and the Thyme can be replaced with Portobellos and Parsley. Of course it's not the same but it tastes just as good and it's a hell lot cheaper and easier to find. Fresh Shitakes are best bought at asian grocery stores. Other "specialty" grocery stores tend to have pretty lame ass shrooms that are pretty dried out. I'm sure the Asian ones were set in water before packaged but at least they're not all bruised and crap. The Asian grocery stores sell them for a lot cheaper too.
Melt Butter in a large pot on medium heat.
When the butter starts to bubble add the garlic, celery, onion, and shrooms. Season with salt and saute until cooked. No need to brown the onion unless you like it like that.
Sprinkle flour while mixing to make a roux. Stir for about 5 minutes to coat all the ingredients and the roux has a relatively dark brownish grey color.
Stir in the bouillon, madeira, and thyme.
Add the water and then gradually stir in the cheese. Finally, stir in the cream.
After the cheese and cream has been added, be careful not to boil the soup or you're get some skin on top or stuff stuck at the bottom. If you're worried about bacteria and crap, before adding the cheese and cream, bring the soup to a boil. Then turn the heat down to a simmer and add the rest.
Use a hand blender to blend well and simmer until the it's a thick smooth consistency.
Saute the leftover sliced shrooms with a pinch of salt to taste and garnish the soup with a couple slices. Of course with vege bouillon it's vegetarian and it actually works. Stupid vegetarians. Here's your damned soup.
Cuisine: Continental
Modified from the recipe by Christopher Desens.
This recipes makes a LOT of soup so be prepared for leftovers or make this for at least 4 people.
4 oz Butter
4 oz Yellow Onion, chopped.
5 cups water
1 bouillon cube (chicken or vege)
6 oz Finely Shredding Smoked Gouda. Regular Gouda works just as well.
4 oz diced Celery. Sometimes grocery stores sell celery sticks at like the salad bar.
4 oz. flour
2 cups heavy cream.
1 clove Minced Garlic
1/2 cup Madeira. This wine is a pretty good wine for cooking. It has a sort of woody rustic flavor. Good with cheese too.
1-2 Tbsp Chopped Fresh Thyme. Must be fresh or else it just doesn't taste as good.
6 oz Shitake Mushrooms sliced. If you get the ones from the Asian grocery store you can use the stems too so long as you cut them pretty finely.
Some shitake mushrooms for garnish. Usually just the leftover shrooms you have from when you bought them packaged.
1 tspn Salt.
Cracked black Pepper.
The Shitakes and the Thyme can be replaced with Portobellos and Parsley. Of course it's not the same but it tastes just as good and it's a hell lot cheaper and easier to find. Fresh Shitakes are best bought at asian grocery stores. Other "specialty" grocery stores tend to have pretty lame ass shrooms that are pretty dried out. I'm sure the Asian ones were set in water before packaged but at least they're not all bruised and crap. The Asian grocery stores sell them for a lot cheaper too.
Melt Butter in a large pot on medium heat.
When the butter starts to bubble add the garlic, celery, onion, and shrooms. Season with salt and saute until cooked. No need to brown the onion unless you like it like that.
Sprinkle flour while mixing to make a roux. Stir for about 5 minutes to coat all the ingredients and the roux has a relatively dark brownish grey color.
Stir in the bouillon, madeira, and thyme.
Add the water and then gradually stir in the cheese. Finally, stir in the cream.
After the cheese and cream has been added, be careful not to boil the soup or you're get some skin on top or stuff stuck at the bottom. If you're worried about bacteria and crap, before adding the cheese and cream, bring the soup to a boil. Then turn the heat down to a simmer and add the rest.
Use a hand blender to blend well and simmer until the it's a thick smooth consistency.
Saute the leftover sliced shrooms with a pinch of salt to taste and garnish the soup with a couple slices. Of course with vege bouillon it's vegetarian and it actually works. Stupid vegetarians. Here's your damned soup.
Wednesday, June 08, 2005
Jade Empire
Jade Empire. Awesome game. But what's happened to games with clear saves? I must have played through MGS 5 times and FFVI two times. Do you know how freaking long FFVI is to REPLAY? That's cuz they had clear saves. Anyone want to play Jade Empire with ALL fighting styles maxed out? That would be pretty sweet. It would be a lot easier with a clear save. Add SOMETHING to make it cooler to play it again. Keep all your styles? Keep any style that was maxed out? SOMETHING. GRA. I'll prob play this again if the 360 gives faster load times.
Tuesday, May 31, 2005
Yeah I don't know what to call this one.
FrknCrzyAzn (4:21:50 PM): k0w0y (4:20:53 PM): at least with girls bathroom, there is mostly pee that contaiminates the stall
k0w0y (4:21:02 PM): but you know it's all fecal bacteria in the guys
...
k0w0y (4:21:25 PM): oh, god
k0w0y (4:21:25 PM): ew
SibladeKO (4:23:00 PM): please stop sharing this conversation or i'll kill you
k0w0y (4:21:02 PM): but you know it's all fecal bacteria in the guys
...
k0w0y (4:21:25 PM): oh, god
k0w0y (4:21:25 PM): ew
SibladeKO (4:23:00 PM): please stop sharing this conversation or i'll kill you
Monday, May 23, 2005
Good ole Spaghetti Sauce
Topic: Recipes
Cuisine: Italian
This is just put together so that Anna would have something to follow.
1 jar spaghetti sauce
1/2 lb of lean ground beef
1 small onion, chopped
2 cups mushrooms, chopped
1 tspn garlic powder
1 teaspoon italian herbs
1/4 tspn salt
cracked pepper
1 tblspn olive oil + 1 tblspn
mix garlic powder and at least 2 good grinds of pepper with meat.
In a small pot heat oil to medium high. Brown meat. Remove. Heat other tblspn of oil and saute the mushrooms and onion with salt. Cover to speed up the cooking process but later cook uncovered to let out the excess water. Add italian herbs and beef. Mix. Add the sauce. Let simmer for at least 30 minutes. You can further thicken with corn starch paste.
Cuisine: Italian
This is just put together so that Anna would have something to follow.
1 jar spaghetti sauce
1/2 lb of lean ground beef
1 small onion, chopped
2 cups mushrooms, chopped
1 tspn garlic powder
1 teaspoon italian herbs
1/4 tspn salt
cracked pepper
1 tblspn olive oil + 1 tblspn
mix garlic powder and at least 2 good grinds of pepper with meat.
In a small pot heat oil to medium high. Brown meat. Remove. Heat other tblspn of oil and saute the mushrooms and onion with salt. Cover to speed up the cooking process but later cook uncovered to let out the excess water. Add italian herbs and beef. Mix. Add the sauce. Let simmer for at least 30 minutes. You can further thicken with corn starch paste.
Tuesday, May 03, 2005
Chicken Marsala and Garlic Oil Bread
Topic: Recipe
Cuisine: Italian
The obligatory recipe. Taken from the back of the marsala wine bottle.
4 Boneless Skinless Chicken Thighs
flour
2 tablespoons olive oil
1 tablespoon butter
2 portabello mushroom caps, sliced
1 cup marsala cooking wine
Chopped parsley
kosher salt and cracked black pepper
Half a lemon. Use the other half for water or something.
1 tablespoon cornstarch with water into a paste.
Slice chicken thighs along the center thinner section. Take each section, cover with seran, and pound flat with a mallet or flat side of a large knife. Pat dry with a dry paper towel. Season both sides of chicken with a pinch of salt and 1 crack of black pepper, or more cracks if you like pepper. Dredge the meat in flour.
In deep sauce pan, melt butter in olive oil in medium heat. Brown both sides of chicken, about 4 minutes on each side. Set aside. One good thing to do with them instead of setting them aside in paper towels is to put them on cooling racks on cookie sheets in the oven on warm heat.
Saute mushrooms, stir in wine. Cook away the alcohol. While the sauce is boiling stir in the cornstarch paste to thicken the sauce. Place chicken back into the sauce to make sure that each piece is well covered. On serving plate squeeze lemon over it and garnish with parsley.
You can add more marsala wine.... 1 cup or so with another tablespoon cornstarch into paste... for some pasta. Once coating the chicken in sauce remove chicken to serving plate and throw cooked pasta into the sauce... stir around and remove. Pour remaining sauce over chicken. You can use the other lemon half for the pasta.
Garlic Oil Bread
1/2 cup olive oil (light or extra virgin)
1 clove crushed garlic
1 tablespoon italian herbs
Warm oil in medium heat. Throw in garlic and herbs. Remove when garlic gets a little brown. You can use this as dipping oil OR...
Take a loaf of bread and slice it diagonally but not all the way so that it's still all connected. With the loaf on aluminum foil, spoon oil, herbs and all, into every other gap in the bread. Wrap up and throw into the oven at 300 degrees for 5 minutes.
Cuisine: Italian
The obligatory recipe. Taken from the back of the marsala wine bottle.
4 Boneless Skinless Chicken Thighs
flour
2 tablespoons olive oil
1 tablespoon butter
2 portabello mushroom caps, sliced
1 cup marsala cooking wine
Chopped parsley
kosher salt and cracked black pepper
Half a lemon. Use the other half for water or something.
1 tablespoon cornstarch with water into a paste.
Slice chicken thighs along the center thinner section. Take each section, cover with seran, and pound flat with a mallet or flat side of a large knife. Pat dry with a dry paper towel. Season both sides of chicken with a pinch of salt and 1 crack of black pepper, or more cracks if you like pepper. Dredge the meat in flour.
In deep sauce pan, melt butter in olive oil in medium heat. Brown both sides of chicken, about 4 minutes on each side. Set aside. One good thing to do with them instead of setting them aside in paper towels is to put them on cooling racks on cookie sheets in the oven on warm heat.
Saute mushrooms, stir in wine. Cook away the alcohol. While the sauce is boiling stir in the cornstarch paste to thicken the sauce. Place chicken back into the sauce to make sure that each piece is well covered. On serving plate squeeze lemon over it and garnish with parsley.
You can add more marsala wine.... 1 cup or so with another tablespoon cornstarch into paste... for some pasta. Once coating the chicken in sauce remove chicken to serving plate and throw cooked pasta into the sauce... stir around and remove. Pour remaining sauce over chicken. You can use the other lemon half for the pasta.
Garlic Oil Bread
1/2 cup olive oil (light or extra virgin)
1 clove crushed garlic
1 tablespoon italian herbs
Warm oil in medium heat. Throw in garlic and herbs. Remove when garlic gets a little brown. You can use this as dipping oil OR...
Take a loaf of bread and slice it diagonally but not all the way so that it's still all connected. With the loaf on aluminum foil, spoon oil, herbs and all, into every other gap in the bread. Wrap up and throw into the oven at 300 degrees for 5 minutes.
Monday, May 02, 2005
Hot'n Sour Soup
Topic: Recipe
Cuisine: Chinese
Modified from a Ming Tsai recipe. Where the heck IS that guy?
*He just kicked Bobby Flay's ass in Iron Chef America :) Booya
1/2 lb julienned pork chop or other lean pork meat.
1 teaspoon sesame oil, + 1 teaspoon
1 teaspoon soy sauce, + 2 tablespoons
2 tablespoons cornstarch
Vege oil (1 tablespoon?)
3 dried chilies
1 tablespoon minced ginger
10 cups chicken stock
2 teaspoons sugar
1/2 cup julienned bamboo shoots
2 eggs beaten (or more if you like egg)
1/2 cup wood ear
1/2 cup lily flowers
2 tablespoons cornstarch mixed with cold water to make a paste
3/4 cup chinese Black vinegar (If using something stronger like cider vinegar use 1/4 cup)
1 pack of silken tofu (uh... 3*4*2 block?) cut into cubes
chopped scallions
cilantro
salt, White pepper, black pepper
Most of these ingredients are decently easy to find. The not-so-easy ones would be the wood ear and the lily flowers. These may be available at the local Asian grocery store in the dried form. Of course, fresh is best. You can easily find bamboo shoots canned and already julienned.
Notes about rehydrating wood ears and lily flowers: Rehydrate in wood ears in warm water and lily flowers in boiling hot water. Every so often (20 minutes or so) change water (no need for boiling hot in the lilies the second+ time). Rehydrate for at least one hour.
Combine pork with teaspoon sesame oil, teaspoon soy and 2 tablespoons cornstarch and let sit for 30 minutes. In a pot on medium-high heat coat the bottom with oil and sear the pork. Set aside. Add chilies and ginger, stir. Add stock, sugar, bamboo, wood ear, and lilies. Bring to boil. While boiling, stir in the cornstarch paste to thicken. If you like your soup even more goopy add more paste :P While boiling again, drizzle in egg in a circular motion to make ribbons. Add vinegar, soy, sesame oil, pork, and tofu. Check for seasoning with any of the sauces.
When serving add cilantro, scallions, and pepper. Those fried chinese noodle things at Americanized chinese restaurants are awesome too, or you could just fry up some wonton skins.
This recipe can be easily modified to suit your tastes and you can add practically anything you want to it. The most important flavoring in this soup (aside from the vinegar and chiles) would have to be the pork. It just doesn't taste any good without it. Of course this recipe could be veganized but who would want that.
Cuisine: Chinese
Modified from a Ming Tsai recipe. Where the heck IS that guy?
*He just kicked Bobby Flay's ass in Iron Chef America :) Booya
1/2 lb julienned pork chop or other lean pork meat.
1 teaspoon sesame oil, + 1 teaspoon
1 teaspoon soy sauce, + 2 tablespoons
2 tablespoons cornstarch
Vege oil (1 tablespoon?)
3 dried chilies
1 tablespoon minced ginger
10 cups chicken stock
2 teaspoons sugar
1/2 cup julienned bamboo shoots
2 eggs beaten (or more if you like egg)
1/2 cup wood ear
1/2 cup lily flowers
2 tablespoons cornstarch mixed with cold water to make a paste
3/4 cup chinese Black vinegar (If using something stronger like cider vinegar use 1/4 cup)
1 pack of silken tofu (uh... 3*4*2 block?) cut into cubes
chopped scallions
cilantro
salt, White pepper, black pepper
Most of these ingredients are decently easy to find. The not-so-easy ones would be the wood ear and the lily flowers. These may be available at the local Asian grocery store in the dried form. Of course, fresh is best. You can easily find bamboo shoots canned and already julienned.
Notes about rehydrating wood ears and lily flowers: Rehydrate in wood ears in warm water and lily flowers in boiling hot water. Every so often (20 minutes or so) change water (no need for boiling hot in the lilies the second+ time). Rehydrate for at least one hour.
Combine pork with teaspoon sesame oil, teaspoon soy and 2 tablespoons cornstarch and let sit for 30 minutes. In a pot on medium-high heat coat the bottom with oil and sear the pork. Set aside. Add chilies and ginger, stir. Add stock, sugar, bamboo, wood ear, and lilies. Bring to boil. While boiling, stir in the cornstarch paste to thicken. If you like your soup even more goopy add more paste :P While boiling again, drizzle in egg in a circular motion to make ribbons. Add vinegar, soy, sesame oil, pork, and tofu. Check for seasoning with any of the sauces.
When serving add cilantro, scallions, and pepper. Those fried chinese noodle things at Americanized chinese restaurants are awesome too, or you could just fry up some wonton skins.
This recipe can be easily modified to suit your tastes and you can add practically anything you want to it. The most important flavoring in this soup (aside from the vinegar and chiles) would have to be the pork. It just doesn't taste any good without it. Of course this recipe could be veganized but who would want that.
Saturday, April 30, 2005
Yet another Spielberg WWII movie
And what do you know, Schindler's list is awesome. I can almost forgive Liam Neeson for being in Ethan Frome. Almost.
Tuesday, April 26, 2005
Sideways and Kung Fu Hustle
Sideways has Lowell from Wings and that other guy who's usually the annoying hostage who gets shot. Well... at least in the Negotiator. This movie has some amusingly funny moments but it's really a very soul searchingly depressing movie that shines some hope on all those severely depressed people who think that their lives are absolutely horrible. But like all other movies like this, it's all about "taking that first step." Whatever that means. It also makes me want to go out and buy some Pinot.
Stephen Chow made a movie almost exactly like all his other movies except with better special effects. There's a really funny Bruce Lee movie reference that makes you want to see Chuck Norris get his ass kicked. Again.
Stephen Chow made a movie almost exactly like all his other movies except with better special effects. There's a really funny Bruce Lee movie reference that makes you want to see Chuck Norris get his ass kicked. Again.
Monday, April 25, 2005
Samurai Champloo
Ridiculously silly at times and insanely serious at others. Reminiscent of Cowboy Bebop cept with a conclusive ending. BAD ASS.
Wednesday, April 20, 2005
Tuesday, April 19, 2005
Spare Ribs
Topic: Recipe
Cuisine: Continental
This one's taken from the Good Eats guy. I think it's under "who luvs ya baby back" at foodtv.com. I don't even know why I changed it... I think it was cuz I didn't have the cash to invest in spices... ah yes... the college life.
2 slabs of spare ribs.
Rub:
4 tablespoons brown sugar
liberal amounts of salt (or seasoned salt), garlic powder, rubbed thyme, cracked black pepper.
Liberal as in you're shaking the hell out of the shaker :P
Some cayenne pepper depending on how you like it.
Liquid:
1 cup white wine (cheap ass cooking wine... I used the asian stuff :P)
2 tablespoons white vinegar
2 tablespoons worcestershire sauce (or more if you like it )
2 tablespoons honey
2 cloves chopped garlic (you can never have too much so throw some more in for good measure.)
Preheat oven at 250 degrees.
I usually just have the ribs on heavy aluminum foil (shiny side down) and shake everything on it one ingredient at a time. I guess the proper way of doing it is mix everything together so that it's all blended then rubbing it on. wrap each slab in foil and let the ribs sit for a while (1-2 hours) in the fridge.
Pour liquid into the foil pouch thingers and braise in the oven for 2.5-3 hours. you can do it longer if you like your meat more erm.... pull offable.
Unwrap and grill them for that burnt flavor. You can take the braising liquid and reduce it and use that for a sauce. I like sweet baby ray's. If crazy vegetarians like that crap on white rice... it has to be good. apply the sauce while grilling.
Now you know why I get excited when spare ribs are on sale for less than 2 bucks a pound :P
Cuisine: Continental
This one's taken from the Good Eats guy. I think it's under "who luvs ya baby back" at foodtv.com. I don't even know why I changed it... I think it was cuz I didn't have the cash to invest in spices... ah yes... the college life.
2 slabs of spare ribs.
Rub:
4 tablespoons brown sugar
liberal amounts of salt (or seasoned salt), garlic powder, rubbed thyme, cracked black pepper.
Liberal as in you're shaking the hell out of the shaker :P
Some cayenne pepper depending on how you like it.
Liquid:
1 cup white wine (cheap ass cooking wine... I used the asian stuff :P)
2 tablespoons white vinegar
2 tablespoons worcestershire sauce (or more if you like it )
2 tablespoons honey
2 cloves chopped garlic (you can never have too much so throw some more in for good measure.)
Preheat oven at 250 degrees.
I usually just have the ribs on heavy aluminum foil (shiny side down) and shake everything on it one ingredient at a time. I guess the proper way of doing it is mix everything together so that it's all blended then rubbing it on. wrap each slab in foil and let the ribs sit for a while (1-2 hours) in the fridge.
Pour liquid into the foil pouch thingers and braise in the oven for 2.5-3 hours. you can do it longer if you like your meat more erm.... pull offable.
Unwrap and grill them for that burnt flavor. You can take the braising liquid and reduce it and use that for a sauce. I like sweet baby ray's. If crazy vegetarians like that crap on white rice... it has to be good. apply the sauce while grilling.
Now you know why I get excited when spare ribs are on sale for less than 2 bucks a pound :P
Sunday, April 17, 2005
Green Curry.... auuugggghhhh
Champaign was a pretty good food town. It's got some awesome mexican... some pretty good japanese... and some nice chinese food. It's got one of the best reubens too ;P.
But one thing that never failed to disappoint was Thai food. ONE place had some good stir fried food like pad thai (GOLDEN WOK) on the cheap but the one thing I enjoyed the most of thai food was green curry. Green curry sucked at all the thai places I tried in champaign. It was a sad time, indeed.
Now I live in a burb that mostly consists of chain restaurants with a small collection of really really nice restaurants (Bellagio? Ichiban? Spiros?). But the thing that pissed me off about the area was the asian food. But man... Thai Bur-ree has some nice food. They could definitely work on the service, but that green curry was by far the best green curry that I've had in the midwest. Granted, I haven't been to any Thai places in St. Louis proper.
Which leads to the question. Should I move closer to the city? More young people... more restaurants... closer to specialty grocery stores and farmers markets...
Gonna make a spreadsheet on this. But yeah Thai Bur-ree is the rocks. Shit I'm starting to type like Kevin.
But one thing that never failed to disappoint was Thai food. ONE place had some good stir fried food like pad thai (GOLDEN WOK) on the cheap but the one thing I enjoyed the most of thai food was green curry. Green curry sucked at all the thai places I tried in champaign. It was a sad time, indeed.
Now I live in a burb that mostly consists of chain restaurants with a small collection of really really nice restaurants (Bellagio? Ichiban? Spiros?). But the thing that pissed me off about the area was the asian food. But man... Thai Bur-ree has some nice food. They could definitely work on the service, but that green curry was by far the best green curry that I've had in the midwest. Granted, I haven't been to any Thai places in St. Louis proper.
Which leads to the question. Should I move closer to the city? More young people... more restaurants... closer to specialty grocery stores and farmers markets...
Gonna make a spreadsheet on this. But yeah Thai Bur-ree is the rocks. Shit I'm starting to type like Kevin.
Wednesday, April 13, 2005
Beef Soup
Stolen from Byron :P Just a bit different. All the ingredients are easy to get cept the beef paste may need some extra searching. The asian grocery store here has it so I'm happy. Obviously not as good as the beef noodle soup we all know and love but it's pretty damned good and cheap and easy to make.
1 pound beef soup bone with meat or any other relatively fatty beef with bone.
2 slices Ginger
Two things of green onion
2 cloves garlic
Any noodle you like. Flat asian ones (rice or bean) are good.
salt / pepper
1 tablespoon oil
2 quart water
1/2 cup cooking wine
2 tablespoons soy sauce
Two spoonfulls "gia vi nau pho" instant beef flavor paste.
Cilantro
More green onion.
Lime
Any chili sauce that you like.
Rub oil on meat (be sure to rub bones too) and season with salt and pepper. In a medium pot on medium/high heat brown both sides of the meat. When flipping to the other side of the meat throw in the green onion, garlic, and ginger onto the pot's surface. Add the cooking wine and soy sauce and let that sizzle for about 2 minutes. Add water and the beef paste. Bring to high heat to bring to a boil, then let simmer on low for at least 2 hours. This is so the meat practically falls into nice chunks when you're serving it.
Cook the noodles according to instructions. Serve soup with noodles, Cilantro, Lime, or anything else you enjoy with this type of soup. Serves 4-6 people. I think. :P
1 pound beef soup bone with meat or any other relatively fatty beef with bone.
2 slices Ginger
Two things of green onion
2 cloves garlic
Any noodle you like. Flat asian ones (rice or bean) are good.
salt / pepper
1 tablespoon oil
2 quart water
1/2 cup cooking wine
2 tablespoons soy sauce
Two spoonfulls "gia vi nau pho" instant beef flavor paste.
Cilantro
More green onion.
Lime
Any chili sauce that you like.
Rub oil on meat (be sure to rub bones too) and season with salt and pepper. In a medium pot on medium/high heat brown both sides of the meat. When flipping to the other side of the meat throw in the green onion, garlic, and ginger onto the pot's surface. Add the cooking wine and soy sauce and let that sizzle for about 2 minutes. Add water and the beef paste. Bring to high heat to bring to a boil, then let simmer on low for at least 2 hours. This is so the meat practically falls into nice chunks when you're serving it.
Cook the noodles according to instructions. Serve soup with noodles, Cilantro, Lime, or anything else you enjoy with this type of soup. Serves 4-6 people. I think. :P
Sunday, April 10, 2005
The Shoveler, Alec Baldwin, that chick from ER
The Cooler has the Shoveler from Mystery Men aka that Guy from Fargo as a severely depressed guy whose bad luck oozes out on other people and works in Baldwin's casino to "cool" the hot tables. He falls in love with the ER chick and his luck changes. I really don't know what to make of this movie. I really enjoyed it. It made me want to know what happened next and the acting was good. What's bothering me about this movie? I dunno. I'll prob watch more movies with the Shoveler and maybe actually know his real name.
Saturday, April 02, 2005
Adaptation, The Upside of Anger, and Sin City
Charlie Kaufman does some crazy soul searching in this movie that makes you appreciate his crazy mind but also makes you wish you spent your time doing something else like watching anime... about BREAD.
I still don't forgive Joan Allen for being in Ethan Frome. Everyone who was in that movie should die horrible deaths in the rest of their films. Like that british guy who was qui gon. But alas... this was a pretty darned good movie... one that I can actually recommend to my coworkers for its... how do you say it... more mature nature. Mature as in senior mature... not boobies mature.
Now Sin City's got boobies. Lots of them. Definitely for people who like melodramatic eye candy... and violence. Lots of violence. Definitely a dvd worthy movie. But yeah I can understand how one can not appreciate it because it's definitely a guy's movie. Did I mention that it has lots of boobies?
I still don't forgive Joan Allen for being in Ethan Frome. Everyone who was in that movie should die horrible deaths in the rest of their films. Like that british guy who was qui gon. But alas... this was a pretty darned good movie... one that I can actually recommend to my coworkers for its... how do you say it... more mature nature. Mature as in senior mature... not boobies mature.
Now Sin City's got boobies. Lots of them. Definitely for people who like melodramatic eye candy... and violence. Lots of violence. Definitely a dvd worthy movie. But yeah I can understand how one can not appreciate it because it's definitely a guy's movie. Did I mention that it has lots of boobies?
Wednesday, March 30, 2005
Streetcar Named Desire
One cannot help but think of how severely fucked up this movie would have been if it were made today, regardless of the original play. Worth watching for its influence and for its milestone...ness. Oh yeah. that chick from gone with the wind is a whore.
Thursday, February 24, 2005
Thursday, February 17, 2005
Eternal Sunshine of the Spotless Mind
An intriguing movie that makes you know that something's just not right from the start. You go through the whole thing expecting to get fucked over right at the very end. This movie plays through all the angles... phychoanalytic crap... fate.... fuck fate man... just go with what is cuz just sometimes what is that is right now if the best fucking thing you could possibly have. Don't fucking listen to what I'm saying just go watch the movie.
Ichiban
My favorite japanese place in the St. Louis Area. It's located behind the TGI Friday's on 270 and Olive. However, a crap load of their stuff reminds me of Korean food. The rolls are good, the udon is good. Everything's good :P That and it just simply looks good. Go there now!
Tuesday, January 25, 2005
Words of wisdom
Don't pick your nose and take a shit at the same time. There's a pretty damned good chance you can get a nose bleed.
Sunday, January 23, 2005
@#$*!@#
Man... I got my first ever speeding ticket today. Driving 80 in a 65 mph zone. What are you gonna do. Oh well. This weekend consisted of eating really good guacamole and reading a really good book with anna. Yes... the books that she picks out for me to read are really good, damnit. :P
So yeah another weekend come and gone and it's about time to start thinking about the next weekend... hopefully I'll be getting a visit? yes? oh yeah the whole moving thing's gonna be a pain but what can you do.
Nerdy time: What is with people liking Air so much? I don't think it's that great! "it's well done" or "it looks amazing" pshaw. It's about some dude who can move dolls with his mind, damnit! ok now I'm gonna watch episode 3 and then football to convince myself that I'm not a tool.
Alright so I'm paying more and more attention to sports so that I can have some common ground with the older folks... being a tool it is. :P
So yeah another weekend come and gone and it's about time to start thinking about the next weekend... hopefully I'll be getting a visit? yes? oh yeah the whole moving thing's gonna be a pain but what can you do.
Nerdy time: What is with people liking Air so much? I don't think it's that great! "it's well done" or "it looks amazing" pshaw. It's about some dude who can move dolls with his mind, damnit! ok now I'm gonna watch episode 3 and then football to convince myself that I'm not a tool.
Alright so I'm paying more and more attention to sports so that I can have some common ground with the older folks... being a tool it is. :P
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