I REALLY want this… Stuffed Hamburger Press! Just imagine the possibility! You can stuff any hamburger with whatever you want! so fucken awesome… my birthday is coming up… hint hint ;)
It’s a bitch to peel off the skin from a potato, and hence the reason why I don’t make mashed potatoes. But! This video clip shows the easiest and fastest way to peel a potato. Check it out!
1) Before you boil a potato, with a knife make a circumferential cut 1mm deep into the potato.
2) Boil the potato.
3) Place the boiled potato in ice water for 10 seconds.
4) Strip the skin away from both ends.
Dude, I love gummy worm! I love it so much I can eat a 26 inches long and 3 pound heavy worm!!!… well, yeah, it exists. You can get this massive deliciousness at Vat19. Check it out!!!
So! For the first time my life I cooked a full Christmas Dinner for my family. It turned alright :) And we had a glass of red wine afterward. Niiiiice! Hope everyone had a great Christmas!!!
1) Roasted Potatoes with herbs and glazed with balsamic vinaigrette and worcestershire sauce
2) Butter-shoyu Corn
3) Creamy Sour Cream Mashed Potato
4) Southern style Collard Greens with Braised pearl onion and andouille sausage
1) Well salted and peppered Steak… Medium rare.
Kabuki is advertised as a Japanese restaurant but I feel it serves the most authentic Korean food here in the upstate New York. Of course, when I say “authentic” I mean as authentic as it can get in an Asian-free area. Of course, they have the typical Korean food like Bulgogi but you can also find the more traditional (and rare) dishes like TangSooYook. The place is kinda empty but its all good, more peace to myself. So, check out Kabuki if you are in this area and have an urge for Korean food.
Kabuki Japanese Restaurant
952 Troy Schenectady Road
Latham, NY 12110-1608
Today I had the honor to try the Spa City’s revered fried chicken. Hattie’s reputation even drawed the attention of the world famous chef, Bobby Flay‘s, and making its appearance on the culinary program Show Down. It’s not easy writing a review of a local treasure… especially a bad one. Chicken wasn’t too oily for a fried chicken, but flavor was just plain. Still figuring out the “famous” part other then the recipe being unchanged since 1930s. But the dish was saved by the side dish Collard greens and Louisiana beer, which I very much enjoyed them both. I’m sure they have other great dishes, but based on this limited experience, I am going to be hated by the local for giving an overall rating of:
2.0 / 5.0
2 Brothers Pizza Incorporated 1 (212) 564-2733 557 8th Avenue, New York, NY http://m.google.com/u/m/dMHAdF
Curry rice is loved by everyone in the world. As a child I loved it for the taste and sense of family gathering it brings. So! I decided to conjure up the ultimate curry rice! Something unique… something simply delicious and people will talk about. And, here’s the first of the many curries to come on the path of excellence.
1) used KABOCHA instead of potatoes. Same texture but healthier and adds sweetness to curry.
2) added DARK CHOCOLATE. Added a distinctive “depth” and aroma.
What DIDN’T work:
1) used HOUSE VERMONT CURRY. A famous brand in Japan for the addition of Apple and honey. However, felt like it was too mild for the thick, deep, flavorful curry I was looking for.
Not too bad for a first trial. More to come but its slowly but surely moving forward. To be continued.
As I am nearing graduation, I ask myself… How will I be remembered? For the numbers of implants I placed? No. For the block graft I did? No. For the ridge split and simultaneous implants? Heck No. I will always be remembered as the Asian kid who chowed down 5 POUND burger!!!
Bento box is a traditional Japanese lunch box. Of course, if it’s Japanese then it has to be cute ;) Check out this video clip and learn how to “anime” your lunch box.
Source: watashi to tokyo
I love stuffed mushrooms… I fell in love with it when I first tired at Red Lobsters in Nashville, TN. So! here’s my attempt to recreate the awesome experience with a touch my uniqueness.
2) Sweet Chilli Sauce (brand, Aroy-D)
3) Red Bell Peppers
5) Panko (Bread crumbs)
6) Mozzarella Cheese
7) Baby shrimp
8) Non-fat Plain Yogurt
9) Lemon Juice
10) “Rooster” Sriracha Hot Chili Sauce
11) Worchestire Sauce
1) remove the stems from the mushroom, and minced the stems.
2) marinate the mushroom head with Sweet Chillii sauce and Worchestire sauce in a zip lock bag.
3) Add olive oil to a frying pan, and cook the minced mushrooms stems, celebry, red pepper, panko, minced shrimp, and bread crumbs.
4) Roast red bell peppers in a stove or toaster.
5) Peel the skins off the roasted red bell pepper.
6) Add the roasted bell pepper, yogurt, lemon juice, and sriracha sauce in the mixer. Mix it, baby!
7) Stuff the mushrooms with the stuffing, and bake it in 400F for approximately 15-20mins.
8) Removed the stuffed mushrooms from the oven, and top it with the red pepper sauce.
4) Peel the skins off the roasted red bell peppers, and place it in a mixer.
Felt like cooking something funky… so here it goes! Roasted Hot Italian Sausage and Grape with Red Wine Sauce!
1) Hot Italian Sausage
2) Red Seedless grapes
5) Red Wine
6) balsamic vinaigrette
8) Maple Syrup
9) worchestire sauce
10) coarse pepper
11) Italian herbs
1) Cut Italian sausages, onions, and mushrooms into small pieces, and place them with the red grapes in the baking pan.
2) Mix Red wine, balsamic vinaigrette, mirin, maple syrup, and worchestire sauce together and add it with the ingredients above.
3) Add coarse pepper and italian herbs with the mixture above.
4) Bake it (450F) for approximately 20 minutes or until the red grapes are soft.
Oyako-don is one of my favorite rice bowl. Chicken, onion, and green onions (scallions) are common ingredients used in the traditional oyako-don. I added a slight twist by adding some mushrooms, garlic, and dashi in the sauce.
1) chicken (thigh)
4) Cooking Sake
5) Brown sugar
8) green onions (negi, scallion)
9) minced garlic
13) Shichimi Togarashi (Japanese 7 spices)
1) Prepare rice. Add slightly less water than usual. We don’t want the white rice to be sticky.
2) cut chicken thighs into small dices, onions into slices, and green onions into 1 inch pieces.
3) Prepare the sauce. Add water, soysauce, dashi, minced garlic, mirin, Cooking sake, brown sugar, and pepper. Adjust it until you like it (slightly sweet). Add the ingredients from step 2, and cook it for few minutes.
4) Beat an egg, and pour it over the cooking sauce (medium heat). Once the egg is slightly solidified (usually half done or fully cooked), pour it all over a rice.
5) Top it with Shichimi Togarashi and Nori
1) Boboli Pizza Crust
2) RAGU Light Alferdo Cream Sauce
6) Worchestire sauce
8) Brown sugar
9) Black pepper
1) Prepare the caramelized onions. In a frying pan, add oil, and cook sliced onions until it turns brown. Add brown sugar, cook it, and caramelize the onions. Set it aside.
2) Prepare the garlic chicken. Cook chicken with oil, lots of garlic, pepper, and Worchestire sauce. Set it aside.
3) Boil water and add asparagus for 1 min. Remove the asparagus.
4) Spread the white sauce on the pizza crust.
5) Top the pizza with caramelized onions, garlic chicken, and asparagus
6) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
1) Boboli Pizza Crust
2) RAGU Chunky Gardenstyle Garden Combination (tomato sauce)
3) Canned Tuna
5) Mozzarella Cheese
1) Prepare the mayo tuna. Drain the canned Tuna, and mix it with mayo.
2) Spread the RAGU tomato sauce on the pizza crust
3) Top the pizza with Basil, Mayo tuna, sliced tomato, and pieces of Mozzarella Cheese.
4) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
WE USED TO BE CUTE