04/24/09 09:20- ID#48487
Want the Boeuf
02/17/09 08:57- ID#47786
Where's The Boeuf?
I have to say I did pretty damn well for my first attempt at the Boeuf Bourguignon. (e:Joshua) claims he couldn't have done any better. I don't have any photos, because let's face it I don't have the gear to make beef stew look sexy, but you can trust me when I say it was delicious.
Two mistakes to correct - I think I cooked the onions on a little higher heat than was necessary, and I didn't get the simmer started right at first. That stuff should be fairly easy to get right and the next time it's going to be unbelievable.
To use a golf analogy, when you hit one shot perfectly straight at the range the first time you try it motivates you to keep on playing.
I wish I had gotten your suggestion earlier, (e:JBeatty) - I used just the cup of wine and am curious about how you made the sauce with your consistency and color. I browned the meat like a champ.
Next - I'm doing some sirloin steaks tomorrow with a pan sauce. These bad boys look good. I might be eating better this week than I have in a very long time.
12/11/07 10:07- ID#42469
How many of you fit breakfast in with your morning routine? How do you do it? I'm the type of person that likes to wake up as late as possible, as is feasible to get to work on time. Cooking a full breakfast means sacrificing probably another half hour of sleep. So what is my solution? Pop Tarts, or maybe bring an orange to work.
11/26/07 08:05- ID#42294
Jason's Cooking Follies
(e:Joshua) is gone for the week, and that means that I have to feed myself. Normally, I don't do very well alone. I don't know what sautee means (rough guess: heat in pan w/oil?) or how to make pancakes, but to my surprise Yahoo had a link to a page of a "week full of EASY recipes" - Hallelujah!
Smiling because I had hope I wouldn't be eating PB & J for a week, I flipped over to Monday. What are you eating today, Jason? Stir-Fried Noodles and Pork. Cool, I know how to put some oil in the pan and heat some shit up. I looked at the recipe and saw SIXTEEN, count em, SIXTEEN ingredients. No lie.
What are chuka soba noodles? Can I get slivered ginger at Willies? Shiso leaves? Mung bean? When they say match stick, do they really mean match stick? What kind of chilis? I'm more of a six ingredient guy, including water and butter/oil.
Needless to say I clicked over here instead of reading the instructions. My hands are still shaking. I'm pretty sure booze can sustain me, at least until I can get some canned soup and some easy mac. Bon appetit!
05/09/06 12:30- ID#23655
New Sushi Place?
11/30/05 01:53- ID#23611
Kuni's Sushi Bar - Closed For Good?
I can't help but think about how much time I wasted by doing absolutely nothing about my secret crush. Will I see her again? I recall one day in spring I walked across the street to get to my apartment, and there she was - but something was different. It was her hair - she had long, wavy brunette locks. As I got across the street she looked up at me and smiled. I was too enchanted to say anything, or to even have a go at forming words. I just felt good, and I did not want to taint the moment by saying or doing something stupid.
I have a picture burned into memory of this beautiful girl with long, wavy brunette locks smiling sweetly at me. What a memory. Any time I want to I can close my eyes and bring up that picture, and it still feels good. I wonder what was on her mind. I wonder if I ever had a chance. I wonder what would have happened if I told her how lovely I thought she was. Bah, maybe some things are better left unsaid.
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