I am so not happy about retaking Statistics. Apparently UB's intro statistics course is much better than my former college's. I'm amazed that everything else I took at OCC transferred, I would be willing to bet that the Organic Chem I took was slightly easier than UB's, but they transferred it.

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.

I was wondering if anyone was interested in traveling to Hungary and Croatia around mid may for two weeks. I found a pretty decent deal to Budapest on May 14th from Buffalo for $757.00. The only plan I have in place is to get all the way down to Dubrovnik for a few days. We could do the rest of the planning on the fly. If it works out I will be purchasing flights within the next few weeks. I have to do more research on exactly what a reasonable budget would be, but I'm guessing around $1000 for two weeks should be sufficient, it may even be less but that will depend on what it costs to get all the way to Dubrovnik and back. Fortunately neither or these countries uses the Euro yet so its still a bit of a bargain for Americans. You wouldn't need a visa, just a passport. I think they are about $100 if you don't have one. I'm usually pretty fun to travel with and you get the added bonus of watching me eat strange shit. Anyway let me know if you are interested.

Although it isn't quite my bedtime, sounds of construction above my head at 11:45pm is not my idea of relaxing ambiance. I am amazed how quickly the noise stopped after blasting the sex pistols louder than I could stand.

So I have wanted to try this recipe for Bánh Bò Nuong(Vietnamese honeycomb cake) for the last two months. It didn't quite turn out the way I expected. It called for single action baking powder which I thought I found. However I couldn't seem to find my measuring spoons tonight so I just took a guess at what 2 teaspoons was. Also the recipe I used didn't say what size pan to use. Apparently I was wrong about something. When I pulled it out of the oven it was almost touching the top of the door. It was larger than a basketball.



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.

So this soup has lots of ingredients but the finished product is well worth your efforts. There are a couple of things that will be difficult to find at Wegmans. I suggest going to Sungs on Niagara Falls Boulevard, because they will know what you are asking for. The first which is probably the most crucial Kochukaru. Its a Korean red pepper flake and more than likely the package will either be entirely in Korean or what is english won't state Kochu. The other is fresh noodles, don't use the dried stuff, it will be a strange texture. Look for either vermicelli or Chinese water noodles. Basically they are the same thing. But these are what you are seeking.


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!