I think this post should end here. They are the Scorpions and hence, they rule. But I will go ahead and add an example.
Tinypliny's Journal
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02/03/2009 19:42 #47624
Love 'em or Leave 'emCategory: music
Another music post, but nothing else seems worthwhile nowadays. This time, its the Scorpions.
I think this post should end here. They are the Scorpions and hence, they rule. But I will go ahead and add an example.
I think this post should end here. They are the Scorpions and hence, they rule. But I will go ahead and add an example.
01/31/2009 17:54 #47585
Opera: D. Hvorostovsky and C. OrbelianCategory: music
Dimitri Hvorostovsky, Constantine Orbelian And The Moscow Chamber Orchestra - I can only say, what a magnificent team!
Performing a whole bunch of Russian operas/folksongs/wartime songs with the Moscow Chamber Orchestra (Philharmonia of Russia). I am in operatic heaven. :)
Now doesn't he have the most awesome voice ever?
- Thank you, mrbusy.
01/24/2009 11:56 #47509
SpeculoosCategory: eating in
Some of my worst and best flying experiences have been on Delta.
They ALWAYS strand me at a dodgy hotel in Atlanta, where there is always some weird embarrassing party going on. The first time it was an uncomfortable vain-socialites-of-the-world-unite party.
The second time, it was some religious zealot supergroup from Pakistan and India, combined.
The less said about these parties, the better.
The happier side of flying delta are these Biscoff speculoos.
These are unimaginably crisp cinnamony pieces of spice heavens. I used to hoard them while flying and on occasion have lied to the flight attendants to get extra ones. YES, they are that good. Then I moved to Buffalo and found that the Walgreens on North and Delaware carried these biscuits! I was pretty thrilled. I try to forget that they sell them because usually, I have this tendency to gorge myself on whatever I am addicted to till I am sick of them and can let go of them forever. But I like these biscuits so much that I don't want to get deaddicted! See?
{PS: I am happy to report that my unhealthy love-affair with Twizzlers and Andy Capps hot fries is finally over because of intentional overindulgence.}
They ALWAYS strand me at a dodgy hotel in Atlanta, where there is always some weird embarrassing party going on. The first time it was an uncomfortable vain-socialites-of-the-world-unite party.
The second time, it was some religious zealot supergroup from Pakistan and India, combined.
The less said about these parties, the better.
The happier side of flying delta are these Biscoff speculoos.
These are unimaginably crisp cinnamony pieces of spice heavens. I used to hoard them while flying and on occasion have lied to the flight attendants to get extra ones. YES, they are that good. Then I moved to Buffalo and found that the Walgreens on North and Delaware carried these biscuits! I was pretty thrilled. I try to forget that they sell them because usually, I have this tendency to gorge myself on whatever I am addicted to till I am sick of them and can let go of them forever. But I like these biscuits so much that I don't want to get deaddicted! See?
{PS: I am happy to report that my unhealthy love-affair with Twizzlers and Andy Capps hot fries is finally over because of intentional overindulgence.}
01/23/2009 18:16 #47502
Do you follow the "e:strip rules"??!Category: e:strip
I just found out that apparently, I totally cross and break some of them...
From:
I am the official (and self-declared) (e:mike)'s #1 Stalker. If that is not a blatant violation, I don't know what is! Additionally, I also specialize in annoying and harassing the hell out of everyone.
Oh man. I do collect personal data on all of you for future and present use. I use this personal data to great effect often when I meet you on the streets and in gatherings. Hee Hee.
I am a rule-breaker!
From:
Additionally, all users of (e:strip) (e:services) including guests, visitors of the site, and (e:peeps) agree not to:
1. "stalk" or otherwise harass anyone;
I am the official (and self-declared) (e:mike)'s #1 Stalker. If that is not a blatant violation, I don't know what is! Additionally, I also specialize in annoying and harassing the hell out of everyone.
2. collect personal data about other users for commercial or unlawful purposes;
Oh man. I do collect personal data on all of you for future and present use. I use this personal data to great effect often when I meet you on the streets and in gatherings. Hee Hee.
I am a rule-breaker!
01/11/2009 00:20 #47361
Penang Stir FryCategory: eating in
I made a multi-vegetable penang sauce based stir-fry for dinner today.
It did take quite a long time by my normal dinner standards but the result was beyond what I expected so I am going to document the recipe here before I forget.
Tofu - Prep
- Freeze Firm tofu (NOT extra firm)
- Thaw and cut into thin cubes
The Penang Sauce
Dry toast coriander seeds, a large number of hot dried red chillies and peanuts.
Blend to a fine paste:
- Freshly Toasted Coriander Seeds, Red Chillies and Peanuts (from above)
- Fresh Coriander (DO NOT discard stems. They are the most intense essence of the coriander).
- Several garlic cloves.
- One small red onion
- One green lime - pulp, rind and juice.
- Galangal
- Ginger
- Regular Soy Sauce
The Stir Fry
- In a wide bottomed pan, take around 1-1.5 tablespoon of peanut oil. Swivel the pan to coat the entire pan. Heat on stove.
- Wait till the oil is thinning out but NOT smoking.
- Lay the the tofu cubes down in one layer over the heated oil in the pan.
- Wait till one side is browned, carefully flip over to the other side without breaking the cubes. Brown this side as well.
- Add some cumin seeds. Saute for a while
- Add chopped green bell peppers. Saute for a while
- Add salt and carrots. Saute for a while
- Add shredded savoy cabbage. Saute for a while
- Add chopped snow peas. Saute for a while
- Add chopped broccoli.
- Add penang sauce (to taste - you probably made a lot more than you need for this dish, if you followed the method above)
- Saute till broccoli is a bright bright green
Take off heat. Serve with basmati rice. :)
It did take quite a long time by my normal dinner standards but the result was beyond what I expected so I am going to document the recipe here before I forget.
Tofu - Prep
- Freeze Firm tofu (NOT extra firm)
- Thaw and cut into thin cubes
The Penang Sauce
Dry toast coriander seeds, a large number of hot dried red chillies and peanuts.
Blend to a fine paste:
- Freshly Toasted Coriander Seeds, Red Chillies and Peanuts (from above)
- Fresh Coriander (DO NOT discard stems. They are the most intense essence of the coriander).
- Several garlic cloves.
- One small red onion
- One green lime - pulp, rind and juice.
- Galangal
- Ginger
- Regular Soy Sauce
The Stir Fry
- In a wide bottomed pan, take around 1-1.5 tablespoon of peanut oil. Swivel the pan to coat the entire pan. Heat on stove.
- Wait till the oil is thinning out but NOT smoking.
- Lay the the tofu cubes down in one layer over the heated oil in the pan.
- Wait till one side is browned, carefully flip over to the other side without breaking the cubes. Brown this side as well.
- Add some cumin seeds. Saute for a while
- Add chopped green bell peppers. Saute for a while
- Add salt and carrots. Saute for a while
- Add shredded savoy cabbage. Saute for a while
- Add chopped snow peas. Saute for a while
- Add chopped broccoli.
- Add penang sauce (to taste - you probably made a lot more than you need for this dish, if you followed the method above)
- Saute till broccoli is a bright bright green
Take off heat. Serve with basmati rice. :)
tinypliny - 11/30/10 19:01
Honestly, I have no idea why people are coming to view this particular recipe. Its not even standard or "Penang-Street" authentic. Maybe the fact that none of the ingredients are exotic and tough to get is the driving factor? Maybe people just search for Penang stir fry, see the word "awesome" and click on this post?! Its a psychological puzzle.
Honestly, I have no idea why people are coming to view this particular recipe. Its not even standard or "Penang-Street" authentic. Maybe the fact that none of the ingredients are exotic and tough to get is the driving factor? Maybe people just search for Penang stir fry, see the word "awesome" and click on this post?! Its a psychological puzzle.
paul - 11/26/10 11:52
This is still so popular. It still gets anywhere from between 40-80 hits per day.
This is still so popular. It still gets anywhere from between 40-80 hits per day.
tinypliny - 09/04/10 14:52
It is really funny what googs picks up. All the other penang sauces in the top hits have fish sauce in them. This is probably the only purely vegetarian version.
It is really funny what googs picks up. All the other penang sauces in the top hits have fish sauce in them. This is probably the only purely vegetarian version.
vincent - 09/04/10 13:46
Yea #2 for the search "Penang Stir Fry" !
Yea #2 for the search "Penang Stir Fry" !
paul - 09/04/10 11:50
What is it like to be a google superstar?
What is it like to be a google superstar?
tinypliny - 01/23/09 23:24
Yep, the texture becomes more chewy and the tofu bits soak up 10X more flavour. Also, they become less brittle on thawing. They don't break into bits while you are browning and flipping them over. But this is not true for extra-firm variety. While the firm tofu becomes less brittle on freexe-thawing, extra-firm tofu becomes more brittle.
Yep, the texture becomes more chewy and the tofu bits soak up 10X more flavour. Also, they become less brittle on thawing. They don't break into bits while you are browning and flipping them over. But this is not true for extra-firm variety. While the firm tofu becomes less brittle on freexe-thawing, extra-firm tofu becomes more brittle.
james - 01/23/09 21:28
Taddykins,
It gives it a different texture. I am not sure how to describe it. But it is extra yummy.
Taddykins,
It gives it a different texture. I am not sure how to describe it. But it is extra yummy.
libertad - 01/23/09 21:20
Why would you freeze the tofu and then thaw it? What purpose does this serve? Is this something you should do for other stir fry type recipes as well?
Why would you freeze the tofu and then thaw it? What purpose does this serve? Is this something you should do for other stir fry type recipes as well?
ladycroft - 01/12/09 08:10
YUM-EEEEE!
I also want to say it was lovely meeting you, FINALLY! Your pep is contagious :) Looking forward to seeing you again next time I'm back.
YUM-EEEEE!
I also want to say it was lovely meeting you, FINALLY! Your pep is contagious :) Looking forward to seeing you again next time I'm back.
leetee - 01/11/09 14:07
Looks super yum... thanks for posting the recipe so i don't have to ask for it! :O)
Looks super yum... thanks for posting the recipe so i don't have to ask for it! :O)
metalpeter - 01/11/09 11:13
I'm sorry but that rice looks like it needs some meat on it, it really does. I don't know as I would like tofu but the food does look like it would be pretty good. Yes It does look very tasty.
I'm sorry but that rice looks like it needs some meat on it, it really does. I don't know as I would like tofu but the food does look like it would be pretty good. Yes It does look very tasty.
tinypliny - 01/11/09 09:21
You can get the authentic ones from Super Bazaar or any Indian store. I think I got this batch from a store in California. I remember I had this bag in my suitcase and my clothes started smelling like red chillies by the time I got back. I got stranded in Atlanta and went for a change of clothes and got red rashes all over because the chillies had percolated the entire suitcase!
Indian chillies are so pungent, some people start tearing up as soon as they open the bag. If you want all that awesome heat to transfer to your stir-fry, make sure that ALL of the chillie seeds end up in the penang paste. :)
You can get the authentic ones from Super Bazaar or any Indian store. I think I got this batch from a store in California. I remember I had this bag in my suitcase and my clothes started smelling like red chillies by the time I got back. I got stranded in Atlanta and went for a change of clothes and got red rashes all over because the chillies had percolated the entire suitcase!
Indian chillies are so pungent, some people start tearing up as soon as they open the bag. If you want all that awesome heat to transfer to your stir-fry, make sure that ALL of the chillie seeds end up in the penang paste. :)
joshua - 01/11/09 01:09
Where do you get your chilies? I've been wondering where I can get some proper red chilies like you can find in India and Asia in general.
Where do you get your chilies? I've been wondering where I can get some proper red chilies like you can find in India and Asia in general.
Of COURSE they are SUPER AMAZING!!!!!
I haven't watched that - please do post a link if you can find one!
Wow - they played in their acoustic set in Doha! They came to India but I was here. :/
And have you listened to their album with Berliner Philharmoniker (Moment of Glory) - its nothing short of phenomenally mind blowing. Words don't do it justice. I actually am playing it after so many years as I am typing this! I believe even the most tough-hearted kid would be won over and forced to smile in awe! Your dad had the BEST plan! :D
Amazing group? Did you ever watch them with Roger Waters when they perfomed The Wall?
Ah yes.... you can't beat a bit of 1980's German heavy metal.
They actually played an acoustic set in Doha a year or so ago. Wish I'd gone - my dad used to play their albums to me when I was a baby to stop me crying!