01/31/08 05:16 - 23ºF - ID#43115
Jobs and such
As a reward for not killing anyone when I was called in I checked out the new beer store VBM on elmwood. I think it opened this week. The shelves are partially stocked with some delicious brews. The guy working there told me they intend on stocking over 1000 kinds of beer. They have about 8 taps to fill growlers. I was shocked to see that they have Delirium Tremens on tap, but at $24.95 a hit I opted for a sixer of Dogfishhead Raison d'etre instead. They certainly aren't winning any awards for being the cheapest beer store in Buffalo, but they will still get a good majority of my business. Besides beer they also have a small deli, some expensive looking prepared foods, a small selection of cheese, hot sauces and some foo foo crackers. I'm guessing the markup on the beer isn't good enough to sustain the business? Despite the prices I am really excited that this store opened. This means I can walk to get good beer!!!
Permalink: Jobs_and_such.html
Words: 306
Location: Buffalo, NY
01/24/08 01:35 - 20ºF - ID#43011
Too excited!
Permalink: Too_excited_.html
Words: 82
Location: Buffalo, NY
01/22/08 12:03 - 28ºF - ID#42984
I need help!!
Permalink: I_need_help_.html
Words: 84
Location: Buffalo, NY
01/21/08 11:04 - 12ºF - ID#42972
Ticket of shame
I get so annoyed with some ski places. Why they have perfectly good trails closed just because they aren't groomed makes no sense to me. Some people actually like skiing ungroomed snow. I thought she was being way too dramatic about the whole situation. I'm already skiing at my own risk anyway, why shouldn't it be my right to decide whether or not I'm capable of skiing a trail?
But I did have a good time. They good about the mountain is at least they have a couple of high speed quads. So the time between bombing down the mountain is reduced by a few minutes.
Permalink: Ticket_of_shame.html
Words: 308
Location: Buffalo, NY
01/19/08 05:08 - 20ºF - ID#42956
Skiing anyone???
Permalink: Skiing_anyone_.html
Words: 109
Location: Buffalo, NY
01/14/08 04:16 - 36ºF - ID#42880
Here we go again
Today I finally got a copy of the syllabus for my stats course. Luckily I saved a copy of the other syllabus from the last time I took it. I cannot figure out any significant differences between the two. They are nearly identical right down to the Minitab assignments which I despised the first time around. I know there is probably no chance of getting out of taking this course no matter how hard I try. But I really want someone with the power to change the transfer agreements to explain exactly what I will be getting out of this class that I haven't already received. I'm almost hesitant to bring this to the professors attention right off the bat because I would rather be anonymous. Thats the only thing I have embraced about taking classes with 449 other people. I almost wonder If I should speak with the department head.
Permalink: Here_we_go_again.html
Words: 201
Location: Buffalo, NY
01/12/08 02:42 - 37ºF - ID#42856
Travel in May
Permalink: Travel_in_May.html
Words: 188
Location: Buffalo, NY
01/05/08 11:58 - 38ºF - ID#42764
Behold the power of music
Permalink: Behold_the_power_of_music.html
Words: 39
Location: Buffalo, NY
01/02/08 10:28 - 16ºF - ID#42730
Woops
Less than 3 minutes later it deflated and now looks like this.
I wish I had the sense to video it as it died a quick and dramatic death.
Even though it looked really pathetic I had to try it. It tasted nothing like cake, more like a lightly sweet glutinous omelet.
Permalink: Woops.html
Words: 158
Location: Buffalo, NY
01/01/08 02:06 - 34ºF - ID#42713
Korean dinner tutorial (part 2) Jhampong
apparently I'm partial to the Wang brand
Prep list:
Noodles
1 cup pork thinly sliced
1/4 lb squid (tubes and tentacles) Wegmans sells it already cleaned
1/4 lb shrimp shells removed and deveined
10-15 mussels
5 or 6 shiitake mushrooms thinly sliced
small onion thinly sliced
1/2 cup carrots julienned
4 cups shredded Napa cabbage
4 green onions cut into 1" lengths
2 red chilies sliced and seeded(I couldn't find fresh this week so I used dried)
tablespoon minced ginger
tablespoon minced garlic
Oil
8 cups of chicken stock
soy sauce
Slightly less than 1/4 cup of Kochukaru
Most of the prep list is self explanatory except for maybe cutting up the squid or cooking mussels. In all honesty I'm not certain I did this right but I was experimenting so I'll show you what I did. Cut the tubes down the seam and make it look like this
Slice into small pieces
Take a small knife and score a criss-cross pattern across the outside surface of the squid. Cut about half way into the meat.
This is supposed to give that "pineapple" look to the squid once its cooked. I think it would have turned out better if I had a heat source that was worth a shit. They did curl up but I think i would have worked better if my wok was hotter.
Clean the mussels well. If there are any broken or open shells discard them. If you tap on the shell and it closes its okay to use, that means its still alive. I don't envy the amount of time you will spend in the bathroom for the next several days if you cook bad mussles. fill a pan with an inch or so of water and boil it, toss mussels in and cook till the shells all open, about 4 minutes. You can either remove the meat or leave it in depending if you want shells in your soup or not.
Ok so once you have washed, chopped, sliced and "measured" your mise en place should look vaguely like this
Alright the hard part is over, have a beer and relax for a minute. Heat the wok or heavy bottomed dutch oven till screaming hot. Dump in some oil till just about smoking and add garlic and ginger, stir fry for about 10 seconds, next add the kochu and fry for another 10-20 seconds. Add pork and stir-fry, add shrimp, squid,mussels and stir-fry till it is all cooked through. Remove the meat and let the pan get hot again and add onions, carrot, chili pepper and stir-fry for a few minutes. Once the veggies have started to give off their juice add the meat back into the pan and mix with the vegetables. Add Napa and green onions and let it cook down a bit. Add the stock and a couple of dashes of soy sauce and bring to a boil. Turn the heat to low and let it gently simmer for about 20 minutes. If it isn't spicy enough add a little bit of Sriracha hot sauce and salt and pepper if you think it needs it. While the soup is simmering boil some water and and cook the noodles according to the package directions.
Place the noodles in the bottom of a deep bowl and ladle soup over them. Garnish with some green onion and sesame seeds. Bon appetite!
Permalink: Korean_dinner_tutorial_part_2_Jhampong.html
Words: 685
Location: Buffalo, NY
Please post about what beers you like. I avoided beer for years because I hated my father's beer (Bud lite, Coors lite) but am a babe in the woods without the guiding wisdom of good beer drinkers.