Alas, another busy week. But here's a wrap up of our week. A lot of food and eating, which is more or less all we had time to do. We also slept, but that's not terribly interesting. Unless you count sleepwalking. I used to sleepwalk, rather, sleep rampage. It hasn't happened in a number of years (or has it?), so worry not (or should you?).
The crepes didn't come out as crispy as I would have liked. I think more shortening, and perhaps a less glutinous flour (such as rice flour, or potato/corn starch) would improve the crispiness.
We'll be more diligent this week. I promise. Remember that sourdough starter I began several weeks ago? It think it's finally reached maturity, so I'll be trying some sourdough bread this week, I believe. Look out for that.
Cheers!
Monday, June 27, 2011
Thursday, June 23, 2011
June 17-19: Weekend Roundup - Dancing Queens
So yeah, it was another exhausting weekend, hence the lateness of this post. But, we'll make it up to you. A new weekend video, chock full of our adventures with out of town friends to a Renaissance Faire, Ikea (I was impressed), and finally a Carnival. More videos to follow of this week.
I used to be a big history buff, to tell the truth. Before I assumed this science persona, I had my own military history club in high school. I was the Medieval era guy in the group. We would spend my weekends making armor to use in mock combat games, and wrapping pieces of bamboo with duct tape to use as swords and axes. I liked the history and anachronism of the whole thing. I even originally planned on majoring in History in college (until I realized how much money Chemical Engineers make).
This Renaissance faire was familiar, but markedly different. I've been to my share of RenFaire type shindigs, but then I saw fairies, the grim reaper, a dragon, an orc, an elf, and Link from the Zelda game series. Not that there's anything wrong with that. Hey, I love Lord of the Rings, but I just didn't expect to see Frodo Baggins running away from a pirate. Fun times though.
For me, it was my first trip to Ikea, with my prior exposure to Swedish things limited to ABBA and the Swedish Chef from the Muppets.
But it was fun, much more than I expected. One thing I noticed about that store, is that there's an abundance of nice, new clothes in all the closets. Most are just my size. Would they really notice if some of it was missing? Or if a customer walks in dressed like a hobo, and leaves decked out like a GQ magazine cover? I don't think so. Oh, Sweden.
Oh, and the food at Ikea. Good, but not as amazing as people claim. I've made better meatballs, just saying. I was a fan of the lingonberry juice. Tart, but with a smoother sweetness than cranberry juice.
That was most of our weekend. Very fun, but left me a little drained. More posts from the ensuing week to follow. Keep an eye out for that.
I used to be a big history buff, to tell the truth. Before I assumed this science persona, I had my own military history club in high school. I was the Medieval era guy in the group. We would spend my weekends making armor to use in mock combat games, and wrapping pieces of bamboo with duct tape to use as swords and axes. I liked the history and anachronism of the whole thing. I even originally planned on majoring in History in college (until I realized how much money Chemical Engineers make).
This Renaissance faire was familiar, but markedly different. I've been to my share of RenFaire type shindigs, but then I saw fairies, the grim reaper, a dragon, an orc, an elf, and Link from the Zelda game series. Not that there's anything wrong with that. Hey, I love Lord of the Rings, but I just didn't expect to see Frodo Baggins running away from a pirate. Fun times though.
For me, it was my first trip to Ikea, with my prior exposure to Swedish things limited to ABBA and the Swedish Chef from the Muppets.
But it was fun, much more than I expected. One thing I noticed about that store, is that there's an abundance of nice, new clothes in all the closets. Most are just my size. Would they really notice if some of it was missing? Or if a customer walks in dressed like a hobo, and leaves decked out like a GQ magazine cover? I don't think so. Oh, Sweden.
Oh, and the food at Ikea. Good, but not as amazing as people claim. I've made better meatballs, just saying. I was a fan of the lingonberry juice. Tart, but with a smoother sweetness than cranberry juice.
That was most of our weekend. Very fun, but left me a little drained. More posts from the ensuing week to follow. Keep an eye out for that.
Friday, June 17, 2011
June 16: The Kitchen Is My Dance Floor
There are times (like the whole last week and a half) when science doesn't work. Chemistry can be a fickle mistress and at times, she just doesn't want to work with you. But, in the past couple of days, she has been wonderful to me, and thus, I was able to go home early. Seeing as how I've been getting in between 7 and 8 PM for the past week, Kelsey has taken a lot of the initiative for dinner, which has paid extremely well for me, as you can see. However, Japanese food takes a long time to make. It's complicated and has lots of ingredients. My mommy taught me how to make food quickly, so, the results of my helping in the kitchen:
(Oh by the way, there's also dancing)
(Oh by the way, there's also dancing)
Thursday, June 16, 2011
June 15: Karate with Kelsey
Monday and Wednesday is Karate training. Started when I was around 8, took a break when I went to college, and now in my last year of college, I'm picking it up again, albeit with a different dojo. My original dojo was with the Funakoshi Shotokan Karate Association (FSKA), founded by the descendents of the founder of Shotokan Karate, Gichin Funakoshi. However, many of his of other students also formed their own dojos, such as the Japanese Karate Association (JKA) which the group I train with here. These first few weeks have been very simple things, with a handful of new students for the summer. If you're looking for me, I'm the one dressed in white.
Wednesday, June 15, 2011
June 14: More Asian
So today was another rushed day. But here's a few snippets from our evening, in which we try to be more Asian.
Candied Ginger - this one came out really well. Save the ginger juice left over from boiling. It's got a really nice kick to it. Going to make some Ginger Ale out of it soon.
Udon Noodles - one of my favorite Youtube Channels for Japanese Cooking.
Candied Ginger - this one came out really well. Save the ginger juice left over from boiling. It's got a really nice kick to it. Going to make some Ginger Ale out of it soon.
Udon Noodles - one of my favorite Youtube Channels for Japanese Cooking.
Tuesday, June 14, 2011
June 13: We Got Chemistry, Baby
The video itself does much of the explaining, but if you need more about Angela's Meh Day:
Talk, Walk, and Chew Gum
Also, Kelsey went to sleep at 5 AM on June 13, editing the long weekend vlog. Check it out here!:
Weekend Roundup!
Go....Chemistry!
Monday, June 13, 2011
June 10 - 11: Girls "Just Wanna Have Fun" Weekend Roundup
We kept pushing vlogging back each day, so we had to hunker down on Sunday to give you this massive weekend anthology.
Pulled Pork (Chicken) Recipe:
Braising Liquid - Prepare enough of this to nearly cover whatever you're braising.
Something Sweet: Could include Brown Sugar, Honey, Wine
Something Salty: Could include Salt, Shoyu (Soy Sauce), Worcestershire Sauce, Miso Paste
Something Sour: Could include Vinegar (Apple Cider, Rice Wine), Wine, Lemon, Tomatoes
A braising liquid should have all three of these components (sweet, salty, sour), but what proportions you like is up to your tastes. I like things on the sweeter side, so my proportions are usually 2:1:1 of sweet:salty:sour. Ketchup is a magical condiment, in that it embodies all three flavor qualities. Explore, customize, make your own, because frankly I don't remember what I put in mine.
Combine meat with braising liquid in something like a dutch oven, set your conventional oven to 350 Fahrenheit and let it cook until the meat falls off the bone or is easily shreddable (around 4 - 4.5 hours depending on the size of your protein. For my 3 pound picnic shoulder, it took 4.5 hours).
Thai Peanut Dressing:
Again, I don't really measure or follow recipes, but here's an ingredient list, in order of amount used (most to least):
Rice Wine Vinegar
Peanut Butter
Shoyu (Soy Sauce)
Sesame Oil
Sugar
Apple Cider Vinegar
Pretend you're making a vinaigrette. Adjust according to taste. Also makes a good pasta sauce if you reduce the amount of vinegar.
I've become a food blog follower, and have been mining their archives for recipes. My go to site is Serious Eats. A problem with most recipes is that you never know if someone's actually tested it out, or it's a theoretical idea. Julia Child often encountered and wrote of this problem. I find most blogs are generally reliable in that the authors have usually tested the recipe before posting. Another site I like for bread baking is The Fresh Loaf, where I found the Pita Bread, and Braided Sweet Bread Recipe.
Pulled Pork (Chicken) Recipe:
Braising Liquid - Prepare enough of this to nearly cover whatever you're braising.
Something Sweet: Could include Brown Sugar, Honey, Wine
Something Salty: Could include Salt, Shoyu (Soy Sauce), Worcestershire Sauce, Miso Paste
Something Sour: Could include Vinegar (Apple Cider, Rice Wine), Wine, Lemon, Tomatoes
A braising liquid should have all three of these components (sweet, salty, sour), but what proportions you like is up to your tastes. I like things on the sweeter side, so my proportions are usually 2:1:1 of sweet:salty:sour. Ketchup is a magical condiment, in that it embodies all three flavor qualities. Explore, customize, make your own, because frankly I don't remember what I put in mine.
Combine meat with braising liquid in something like a dutch oven, set your conventional oven to 350 Fahrenheit and let it cook until the meat falls off the bone or is easily shreddable (around 4 - 4.5 hours depending on the size of your protein. For my 3 pound picnic shoulder, it took 4.5 hours).
Thai Peanut Dressing:
Again, I don't really measure or follow recipes, but here's an ingredient list, in order of amount used (most to least):
Rice Wine Vinegar
Peanut Butter
Shoyu (Soy Sauce)
Sesame Oil
Sugar
Apple Cider Vinegar
Pretend you're making a vinaigrette. Adjust according to taste. Also makes a good pasta sauce if you reduce the amount of vinegar.
I've become a food blog follower, and have been mining their archives for recipes. My go to site is Serious Eats. A problem with most recipes is that you never know if someone's actually tested it out, or it's a theoretical idea. Julia Child often encountered and wrote of this problem. I find most blogs are generally reliable in that the authors have usually tested the recipe before posting. Another site I like for bread baking is The Fresh Loaf, where I found the Pita Bread, and Braided Sweet Bread Recipe.
Friday, June 10, 2011
June 9: Pour Me Some Rain
In case you don't live on the east coast, or, you know, follow the weather channel or something, at 2:30 AM on June 9, we were awoken by thunder and lightning and pouring rain. At 9:00 AM, it was a "cool" 80-something degrees, however, and the sun was shining through a haze of gray. At 4:30, weather.com warned of severe thunderstorm, and as Kelsey and I made our way down the hill at 5:30, it was raining in earnest. We had umbrellas. Everything got soaked anyways.
5:15 PM:
Then, after my meeting, we bused it back home and watched Jackie Chan Adventures.
Neither of us had seen Season 5 yet, and it was nice to chill out for an evening.
5:15 PM:
5:45 PM:
Then, after my meeting, we bused it back home and watched Jackie Chan Adventures.
Neither of us had seen Season 5 yet, and it was nice to chill out for an evening.
Thursday, June 9, 2011
June 8: Food and Stuff
Work is tough, but because we work in air conditioned environments, it's not so bad. What is bad is when a person doesn't bring enough lunch and has to work extra running a flash column and gets home very very very hungry. What is wonderful is when the door opens and something is reducing in a pot and it smells delicious. The day was hot. The vlog is short. There's a lot of food. Enjoy!
P.S. Guess who was responsible for editing the vlog? Hint: His name rhymes with "Swell Sea."
P.S. Guess who was responsible for editing the vlog? Hint: His name rhymes with "Swell Sea."
Wednesday, June 8, 2011
June 7: Blue Skies
It's been getting hot here.
But, no worries. We work in air conditioned rooms all day. But the nights...I for one could use some Kona winds (what an oddly specific meteorological reference).
This evening we went to a discussion about the Mentor/Mentee relationship in the research setting. Worthwhile if for nothing else but the free food. We decided to take the scenic route on our way there.
That's it for today. Until tomorrow, when we shall inevitably gripe about the heat again.
Also, unless Angela beats me home (maybe even if she does), we shall have another cooking video the next time around. Time to get back to my roots.
But, no worries. We work in air conditioned rooms all day. But the nights...I for one could use some Kona winds (what an oddly specific meteorological reference).
This evening we went to a discussion about the Mentor/Mentee relationship in the research setting. Worthwhile if for nothing else but the free food. We decided to take the scenic route on our way there.
That's it for today. Until tomorrow, when we shall inevitably gripe about the heat again.
Also, unless Angela beats me home (maybe even if she does), we shall have another cooking video the next time around. Time to get back to my roots.
Monday, June 6, 2011
June 6: A Sunny Day of Firsts
Today was my first day of work, and I must say that the days are in fact longer than I thought they would be. This isn't a bad thing, as I can cram twice the amount of stuff I do in one day during school into one day during the summer, but no doubt will it lead to shorter vlogs, which will, possibly be more educational.
To start off our edification, we bring you the word of the day: pellucidity. Kelsey and I are both taking the GRE this summer, so we're starting to build up our vocabularies by harkening back to one of our favorite childhood pasttimes: watching Pokemon. Take a look.
To start off our edification, we bring you the word of the day: pellucidity. Kelsey and I are both taking the GRE this summer, so we're starting to build up our vocabularies by harkening back to one of our favorite childhood pasttimes: watching Pokemon. Take a look.
Sunday, June 5, 2011
June 5: FIRST!
Hello!
This marks our first vlog blog post of the summer. Check it out below!
After watching a video recording of my brother's high school graduation this morning, it felt appropriate to pull out the epitome of comfort foods for dinner: Macaroni and Cheese. Here's a more helpful version of the Mac and Cheese recipe from the video, taken from my Mom (Hi Mom!), who for many years, unbeknownst to me, would add extra cheese to the blue box variety (you know which one).
Stovetop Macaroni and Cheese:
1 lb. elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 cups milk
1 tsp. salt
1 tsp. pepper
1 1/2 cups cheddar cheese (grated)*
1 1/2 cups Monterey Jack cheese (grated)*
1 cup Velveeta cheese*
*use whatever cheese you want, really. You could even leave the cheese out and it would still be a nice alfredo-like sauce.
Boil the elbow macaroni until noodles are tender. Drain, but do not wash the noodles and set aside. Melt the butter until bubbles begin to form. Slowly add the flour and whisk until fully incorporated. Gradually add milk and whisk to combine. If the sauce is too thick (it should be roughly the consistency of ketchup), add more milk. Season the sauce with salt and pepper. Add cheeses and stir until creamy and melted. Toss in macaroni and stir to combine. Serves many. With all the butter, it's probably best to share this with at least 4-5 other people. It also lasts forever in the refrigerator. Even better the next day. Breakfast food of champions.
This marks our first vlog blog post of the summer. Check it out below!
After watching a video recording of my brother's high school graduation this morning, it felt appropriate to pull out the epitome of comfort foods for dinner: Macaroni and Cheese. Here's a more helpful version of the Mac and Cheese recipe from the video, taken from my Mom (Hi Mom!), who for many years, unbeknownst to me, would add extra cheese to the blue box variety (you know which one).
Stovetop Macaroni and Cheese:
1 lb. elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 cups milk
1 tsp. salt
1 tsp. pepper
1 1/2 cups cheddar cheese (grated)*
1 1/2 cups Monterey Jack cheese (grated)*
1 cup Velveeta cheese*
*use whatever cheese you want, really. You could even leave the cheese out and it would still be a nice alfredo-like sauce.
Boil the elbow macaroni until noodles are tender. Drain, but do not wash the noodles and set aside. Melt the butter until bubbles begin to form. Slowly add the flour and whisk until fully incorporated. Gradually add milk and whisk to combine. If the sauce is too thick (it should be roughly the consistency of ketchup), add more milk. Season the sauce with salt and pepper. Add cheeses and stir until creamy and melted. Toss in macaroni and stir to combine. Serves many. With all the butter, it's probably best to share this with at least 4-5 other people. It also lasts forever in the refrigerator. Even better the next day. Breakfast food of champions.
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