Baking Is For Nerds
June 30, 2008
Yes it is. Here’s why.
I used to not like baking for the reasons stated in the article, but the more I bake, the more I start to enjoy the process. I also enjoy eating the final result.
Picture Or It Never Happened
June 30, 2008
Proof. That’s what the title is telling you. It’s easy to make up stories in a blog. So to assure you that 99% of what’s written here is true, I will start posting pictures of recipes featured here, whether they are my own creation or stolen borrowed.
Here’s the ginger chew I was chewing the other day.
Ginger Chew Is The New Red Bull
June 28, 2008
I must be crazy to think that a candied ginger with massive sprinkling of sugar would taste heavenly. Boy, was I so wrong. Majorly wrong. You see, I’ve always believed that sugar can mask any yucky taste of any yucky food. If you have taken a bite of a fresh ginger, that’s exactly what the candy tastes like, minus the skin. Don’t get me wrong, I love ginger…but only when used in cooking, not when eaten as it is or with some sugar coating.
The good thing is that I found a way to stay awake while working. One piece of ginger chew will give you that mega jolt that no energy drink can give you.
It’s my chewable Red Bull.
Chicken Breast Fillet Cheat Code
June 27, 2008
So I kept you in suspense on my previous post. That wasn’t really the intention. Truth is, my Internet time at the cafe was winding down. I know it’s such a lousy excuse, but it’s true. My Internet should be back by tomorrow, or else heads will roll…
Anyway, I wanted to give you some tips on how to save money when preparing/cooking food. Here’s what you need in your arsenal:
Knife
Chopping Board
Frying Pan
Ingredients:
1 Chicken Breast Fillet
Egg
Flour
Bread Crumbs
Salt & Pepper
Oil
Procedure:
1. Slice the breast fillet horizontally. Continue slicing until you get a total of 3 to 6 thin fillets. This will depend on the size of the chicken so don’t worry if you only have 3.
2. Season the chicken with salt and pepper
3. Prepare the breading mixture (in different containers) in chronological order: Flour, Egg, Bread Crumbs. You can also season the flour if you like.
4. Dredge the fillet in flour, then in egg, then in bread crumbs.
5. Repeat step #4 until the fillet grows in size. It can be as big as your face and it will still be ok.
6. Cook in oil until brown. Don’t burn!
7. Serve
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Ok, so it’s just a breaded chicken breast fillet, what’s so special about it? Well, first of all, you were working with 1 breast fillet, but you ended up with at least 3 breaded chicken fillets. And we are not talking about a tiny portion, we are looking at a “as-big-as-you-want” portion. I can make it 6 fillet with no problems. The taste isn’t bad either. Come on, you can’t go wrong with chicken fillet. The key here is to save money. This is what restaurants do so they can earn profit. So, the next time you order a breaded fillet, you know how it was done.
You can make it more tasty by using other seasonings or herbs and spices.
What Would A Foodie Do…?
June 26, 2008
While Burger King is busy promoting their $200 burger, the world is suffering from rising food prices. Hmm, actually this has been going on for some time now but the United Nations has just acknowledged this about 16 hours ago. That announcement was made while half the world is sleeping! Calm down foodies of the world! Sure, we will see a surge in prices of food we like to eat and the food we can’t afford to eat will become even more unaffordable. It’s not the end of the world. In fact, there’s no better time to get those creative foodie juices flowing than now. That’s right, better start thinking of ways to stretch that dollar, food-wise. Come on, foodies just can’t go on restaurant-hopping forever.
That’s right, it’s time to sharpen those knives and wash those chopping boards. We are going to beat this rising food prices, the Yoji-way. [Insert Music]
If suspense could kill, you would be dead by now.
The Snobbish Whopper
June 25, 2008
Day 2 in an Internet cafe. It’s not so bad, but it’s not a dream either. Instead or burning down the office of my internet provider, I am forcibly making you click on this link. There’s no guarantee you can eat this in your lifetime, but what I can guarantee is that it will make your stomach grumble. Not as loud as my stomach, but still a decent hungry growl.
If you have had some fine dining adventures, you will be familiar with half of the ingredients in the list. What I am unsure of is if all that goodness combined could really make you go ooh la la. I will never know because $200 is too darn expensive and the trip to England is going to set me back a thousand dollars more. It’s just not worth it.
Breakfast at Tiffany’s
June 24, 2008
Or anywhere else.
Based on breakfast alone, where would you want to live? Check the list.
Do I hear Spain?
Why Eating and Online Gaming Should Not Mix
June 24, 2008
Typhoon. Flood. No Internet. No articles. No pay. This pretty much sums up my life this week.
Have a heart and read this instead.
The sun is shining so bright…so bright that it can power the thing that powers my Internet connection, but knowing the notoriety of my provider in fixing what’s broken (you slackers!), I could be sleeping in internet cafes in the next 6 days.
