Wasted Continuum

Sometimes you have to go back to the basics. This is one of the first dishes I learned how to cook when I was a child. For some reason, when I cook Chinese dishes, I never measure anything.

My girlfriend, Liz, has a lot in common with me. This obviously is not surprising. I brought this up for a reason. One of the things we have in common often is our random food cravings. Today it resulted into a nice dinner that I would have not likely prepared if not for such randomness. Continue Reading »

So, today after work, I wen to the MN State Fair with my friend, Star. I go every year, some times up to three times. It is only around for the twelve days up to Labor day. It’s one of the biggest state fairs in the US and consequently has a lot of food. Besides people watching, I eat like a mad man when I’m there. This is what I ate this time:

• a corn dog
• half a basket of fries
• teriyaki ostrich on a stick
• pancake on a stick (sausage link dipped in pancake batter, deep fried and on a stick)
• cardamom plum wine ice cream
• Pig Licker (chocolate covered bacon)
• lemonade mixed with drops of rain
• a little pickle dog
• a little pronto pup
• a little chocolate raspberry wine ice cream

I like my fine gourmet foods, my everyday foods, and my disgustingly unhealthy foods. I have a problem and I’m not going to fix it.

PS. I have a 7am flight to Houston on Friday. I’m going to eat a lot there. Oh, and also visit my friend, Linh.

Today was another night of our cooking club. The theme for tonight was lime. I baked some lime butter cookies as a bonus. The main dish I made was a seared ginger lime pork tenderloin. I created this recipe just for tonight. It turned out great so I have decided to share it with you.

Photo set on my Flickr

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I finally got around to trying my hand at baking something complex. I did make some mini-financiers au miel earlier this year, but those where kind of simple. Tonight was the third time baking in all the years I’ve been in the kitchen. All three times happened this year. Today made a chocolate and zucchini cake. The recipe is from the aptly named book, Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen, by Clotilde Dusoulier. I bought the book a while back when it was on one of the end of the shelf displays at Border’s.

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I had a great wakame (seaweed) salad recipe that I loved, but I think I have lost it. It’s lost in the terabytes of chaotic data I call my hard drives. I tried searching the web for a replacement, but none of them are the same. So now, I’m left with no choice but to come up with a new one. It’s definitely going to be a bit experimental and slightly untraditional, but that’s where the fun lies. If the recipe turns out. I will post it here. I will write about the results regardless.