Hi, pant, pant, yeah, hello, sorry it's, um been so long...
-catches her breath-
Whew, I have been quite negligent of you, my dear nonexistant readers (Hi Mom!). I planned this truly awesome post for all my Veg-Head friends (hanging around artists means you have to learn not to openly mock vegetarians), with some fun recipes and even gardening ideas, and then...
I got unitentionally busy with life stuff...
Still no job. (Thanks to The Border Grill truck for an awesome interview! Sorry I do not drive :( ...)
Check out my current volunteer gig at:
www.the1secondfilm.com
And keep hanging around if you like me... I think I have an idea.
Hope the Big, Bad World is treating you well.
Friday, April 2, 2010
Saturday, February 27, 2010
Bad Blogger, BAD! Go sit in the corner...
So, my life has kinda taken a time out.
Although I am still job hunting (and UNEMPLOYED: email me and I will send you a resume, portfolio, and pictures)...
I began volunteering for Manifest Equality.
And like the over achiever that I am, (take note future employers), I took a simple promise of four hours' a day and made it a full time job(stick-tuitive-ness).
No.
I am having tons of fun and meeting amazing people, so it is kinda AWEsome.
As soon as I can get some sleep and calm down I will return to regular posting.
Life sure is funny.
Although I am still job hunting (and UNEMPLOYED: email me and I will send you a resume, portfolio, and pictures)...
I began volunteering for Manifest Equality.
And like the over achiever that I am, (take note future employers), I took a simple promise of four hours' a day and made it a full time job(stick-tuitive-ness).
No.
I am having tons of fun and meeting amazing people, so it is kinda AWEsome.
As soon as I can get some sleep and calm down I will return to regular posting.
Life sure is funny.
Sunday, February 21, 2010
Bye, bye love
Hello new apartment.
During these tragic times, there has been a lot of sacrificing...
I sold my books.
I sold my clothes.
I sold my cute, vintage furniture.
I, mistakenly, kept the cat... and Rob.
Point being, it has taught me that the true value of the material things we acquire is nil when life's gotta happen.
However, dear readers, I sold my Paco Jet as well...
and spent two days balling like a baby.
I realize many people decry the Paco Jet and its somewhat limited capacities, but goddammit, I loved my son. I spent tons of time adapting my recipes...
I had a lot of fun experimenting with various applications.
I made some awesome ice creams.
Now, granted, I still know how to make batch ice cream, but I am truly gonna miss the little bugger.
I sold my grandmother's car to buy him.
I hauled his ass across state lines.
Now, my dear boy is a security deposit for an apartment on Rossmore.
Chef Lee got to keep his knives. (So did I, I'm just joking around because he says I'm bitter. Which I am.)
I also had to part ways with my engagement ring... so...
All the single ladies, put your hands up!
If he liked it then he shouldda kept a ring on it....
During these tragic times, there has been a lot of sacrificing...
I sold my books.
I sold my clothes.
I sold my cute, vintage furniture.
I, mistakenly, kept the cat... and Rob.
Point being, it has taught me that the true value of the material things we acquire is nil when life's gotta happen.
However, dear readers, I sold my Paco Jet as well...
and spent two days balling like a baby.
I realize many people decry the Paco Jet and its somewhat limited capacities, but goddammit, I loved my son. I spent tons of time adapting my recipes...
I had a lot of fun experimenting with various applications.
I made some awesome ice creams.
Now, granted, I still know how to make batch ice cream, but I am truly gonna miss the little bugger.
I sold my grandmother's car to buy him.
I hauled his ass across state lines.
Now, my dear boy is a security deposit for an apartment on Rossmore.
Chef Lee got to keep his knives. (So did I, I'm just joking around because he says I'm bitter. Which I am.)
I also had to part ways with my engagement ring... so...
All the single ladies, put your hands up!
If he liked it then he shouldda kept a ring on it....
Wednesday, February 17, 2010
To balance out the kimchi post,
and to keep the reader in perspective on how solidly to take my Korean cooking advice, I present:
In all its glory, my recipe for White Trash Cosmos (the only thing vaguely "cosmo" about this is the vodka and lime juice):
1 and 1/2 oz. cheapest local vodka
1 tsp grated fresh ginger
1/4 fresh lime
4 ice cubes
Muddle with vigor
3 oz. Diet Dr. Pepper
-shake and serve
Be careful not to shake much due to the whole carbonation thing... Really, you could just mix and serve...
If you do not understand the DP, thang, you are not from Texas, and you may not be my friend...
In all its glory, my recipe for White Trash Cosmos (the only thing vaguely "cosmo" about this is the vodka and lime juice):
1 and 1/2 oz. cheapest local vodka
1 tsp grated fresh ginger
1/4 fresh lime
4 ice cubes
Muddle with vigor
3 oz. Diet Dr. Pepper
-shake and serve
Be careful not to shake much due to the whole carbonation thing... Really, you could just mix and serve...
If you do not understand the DP, thang, you are not from Texas, and you may not be my friend...
Kimchi 101 Completed
To return to the point of this blog, food, here is my kimchi recipe:
(bear in mind that this makes enough kimchi to last a struggling restaurant for a week, so scale it down however you want, I'm too lazy) Also keep in mind that I
never cook using true measurements (not even when I bake), so if you want accuracy hire me as your personal chef and make sure I get full health coverage and a signing bonus...
4 heads Nappa cabbage
4 Tblsp kosher salt
Clean the cabbage and submerge in cold water mixed with the salt overnight in the fridge.
NEXT DAY
1 cup peeled garlic tips removed
2 and 1/2 inch nub of peeled ginger
2 cups assorted chili peppers with ends removed, cut into 1/2 inch pieces (like to use a mixture of Serranos, Jalepenos, Red Finger Chili, and Fresnos, but whatever you have access to fresh will do. Plus you can pick and choose which ones to use based on your desired heat.)
1 cup green onions stalks and stems, cleaned and cut into 1/2 inch pieces
1 cup shallots cleaned and cut into 1/2 inch pieces
1 tblsp kosher salt
Do not get all stressy about the knife cuts on the veg, because the next step involves the greatest shortcut ever.
Puree all that shit together until it smells like really yummy pizza. Unlike most kimchi recipes, I discovered that pureeing the vegetables not only saves time, it adds flavor by reducing the amount of liquid (water) needed to create the kimchi paste.
1 cup dried anchovies
1 cup salted shrimp
2 cups Korean style red pepper flakes
Add to your veg puree and mush around with your hand. Enjoy the feeling of pulverising their little bodies between your finger tips. If the veg puree did not yield enough liquid to make a paste when the pepper flakes are added, add water a bit at a time until it feels like chunky tomato sauce (Ragu not Prego).
Drain the cabbage leaves, but do not rinse them.
Get a big ass, sterile (very important) container with a tight ass lid.
Put a handful of the kimchi paste in the bottom of said container and top with about 10 or so Nappa leaves. Then swoosh it all around to fully cover the leaves (it should resemble bloodied arctic seals).
Then keep repeating with remaining leaves/paste, being careful to reach the bottom leaves and get the whole mess coated.
Make mud pies...
Clean your kitchen (especially the ceiling!), put the cover on the container, and walk away from it.
For 1-2 days depending on the weather.
Apologize profusely to family members and neighbors.
Tell the nice police officer you are not hiding bodies.
Yell at your spouse that, "If you don't shut up, I'm making Durian pies next week!"
Refrigerate once it takes on a bit of a translucent appearance and smells, you know, fermenty.
Enjoy having kimchi in your house and nose until it seems gross to do so (personal judgement is important here, I eat both fresh and ultra-aged stinky kimchi that most Koreans would say is "bad").
Yup, that's about it.
(bear in mind that this makes enough kimchi to last a struggling restaurant for a week, so scale it down however you want, I'm too lazy) Also keep in mind that I
never cook using true measurements (not even when I bake), so if you want accuracy hire me as your personal chef and make sure I get full health coverage and a signing bonus...
4 heads Nappa cabbage
4 Tblsp kosher salt
Clean the cabbage and submerge in cold water mixed with the salt overnight in the fridge.
NEXT DAY
1 cup peeled garlic tips removed
2 and 1/2 inch nub of peeled ginger
2 cups assorted chili peppers with ends removed, cut into 1/2 inch pieces (like to use a mixture of Serranos, Jalepenos, Red Finger Chili, and Fresnos, but whatever you have access to fresh will do. Plus you can pick and choose which ones to use based on your desired heat.)
1 cup green onions stalks and stems, cleaned and cut into 1/2 inch pieces
1 cup shallots cleaned and cut into 1/2 inch pieces
1 tblsp kosher salt
Do not get all stressy about the knife cuts on the veg, because the next step involves the greatest shortcut ever.
Puree all that shit together until it smells like really yummy pizza. Unlike most kimchi recipes, I discovered that pureeing the vegetables not only saves time, it adds flavor by reducing the amount of liquid (water) needed to create the kimchi paste.
1 cup dried anchovies
1 cup salted shrimp
2 cups Korean style red pepper flakes
Add to your veg puree and mush around with your hand. Enjoy the feeling of pulverising their little bodies between your finger tips. If the veg puree did not yield enough liquid to make a paste when the pepper flakes are added, add water a bit at a time until it feels like chunky tomato sauce (Ragu not Prego).
Drain the cabbage leaves, but do not rinse them.
Get a big ass, sterile (very important) container with a tight ass lid.
Put a handful of the kimchi paste in the bottom of said container and top with about 10 or so Nappa leaves. Then swoosh it all around to fully cover the leaves (it should resemble bloodied arctic seals).
Then keep repeating with remaining leaves/paste, being careful to reach the bottom leaves and get the whole mess coated.
Make mud pies...
Clean your kitchen (especially the ceiling!), put the cover on the container, and walk away from it.
For 1-2 days depending on the weather.
Apologize profusely to family members and neighbors.
Tell the nice police officer you are not hiding bodies.
Yell at your spouse that, "If you don't shut up, I'm making Durian pies next week!"
Refrigerate once it takes on a bit of a translucent appearance and smells, you know, fermenty.
Enjoy having kimchi in your house and nose until it seems gross to do so (personal judgement is important here, I eat both fresh and ultra-aged stinky kimchi that most Koreans would say is "bad").
Yup, that's about it.
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