Wasted Continuum

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.

I originally wanted to test out a dessert experiement for my mom today, since she’s the big chef of the family. She ended up asking me to cook a full dinner. I ended up preparing a three course meal. It was very last minute. I planned the meal Saturday night after Katelyn’s second birthday. Continue Reading »

This time it’s Chinese New Year. It is the year of the rat in 2008. My family and I have been celebrating for almost two weeks prior to today. Tonight we had a New Year’s eve dinner thing. Lots of traditional Chinese food. We also had some ridiculously expensive to make soup. Some of the ingredients included were abalone, shark fin and dried scallops. The soup was more expensive to make than any of the “gourmet” dinners that I cook. It’s nuts. Friday I have New Year’s dinner with my extended family. Saturday, my family is making another New Year’s dinner. Very busy time for us Chinese folk.

The day has finally come. In just over 18 hours, I will be heading over to Solera in Minneapolis to see the great Anthony Bourdain. For those who know me too well, knows that he’s one of my personal heroes. Yeah, I know, not the poster boy role model, but, hell, I think he loves food for the same reasons I do and the man knows how to live a life. He’s an established writer of fiction and non-fiction. Les Halles Cookbook is hands down the most well-written cookbook I have ever read or used. I’ve cooked maybe forty percent of the recipes so far and they’ve all been amazing (especially, the Duck a l’Orange). If I’m ever on death-row, I want that duck as my last meal. Kitchen Confidential is hilarious and eye-opening at the same time. He also has his own travel show, No Reservations, on the Travel Channel. He’s also the executive chef of the Brasserie Les Halles.

It will be my first time dining at Solera. I heard differing opinions on it. I’ve mostly been avoiding it because it was over-hyped when it first opened. I should probably get over that since they’ve been open for a few years now. This is what they’re serving according to their website:

Family-Style Tapas

• Grilled Pork Belly & Morcilla with White Beans and Romesco
• Olive Oil Poached Salmon with Fennel, Lemon and Olives
• Fresh Portuguese Goat’s Milk Cheese in Mojo Verde
• Chorizo and Hot Green Peppers with SidraShrimp and Tetilla Croquetas
• Oxtail Terrine with Preserved Lemon Frita Mixta and Horseradish
• Piquillo Peppers Stuffed with Herbed Goat’s Milk Cheese
• Octopus Ceviche with Hot Pepper and Cumin

I’m really anxious to try the oxtail. I’ve only had that Chinese style. I believe we’ll be served Spanish wine too. Always good. I’ll also be getting a copy of No Reservations: Around the World on an Empty Stomach. I’m hoping to get it signed. The food is by Tim McKee who has recently become the chef at Solera. Frick, I’m getting hungry just thinking about tomorrow.

They say you should never meet your heroes because you will only be disappointed.  I over-think and over-analyze the hell out of everything. I’m rarely disappointed mainly because I’ve anticipated almost every outcome in my head. It’s going to be good.

MPR has a short interview clip of Anthony Bourdain. The interview was with Mary Lucia. Tony talks a little about his Emmy-nominated Beruit episode of No Reservations. He talks a lot about travel in general. Check it out. It’s in Real Audio Media (.ram) format. I suggest getting Real Alternative to play it. It’s free and solid.

Tony will be featured on Midmorning tomorrow, November 27. It starts at 10:06am (central time zone, obviously). Don’t miss that.

So, after enjoying some delicious coffee at A Fine Grind Coffeehouse. I headed over to Shish on Grand. This is my second time there. The first time I went there, I had their chicken gyro. That was alright. Today, I had their regular gyro. I have to say, it was damn tasty. It was really just the meat that made it so great. Full of flavor. Both times I was there, the services was very helpful and friendly. Also, as a friend pointed out to me, they make good use of sconces. Shish is a great choice for Mediterranean food in St Paul.

Shish website (down at the time this was written)

Shish on Grandave.com