tag:blogger.com,1999:blog-71878485035239760082024-02-02T14:28:36.652-08:00AoM: CookingA spin-off of my primary blog (<a href="http://www.supertran.net">Adventures of Me</a>) which will handle all of my cooking posts.Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-7187848503523976008.post-58934357162089343902017-01-27T20:00:00.000-08:002017-02-12T23:05:05.143-08:00Baked Chicken<b>20170127:</b><br />
Today my coworkers and I decided to cook all the chicken breasts by baking them. We got two trays, laid the chicken down and added various seasoning to the chicken, making two separate variations. We also added vegetables on top, also at different ratios. Then we poured some olive oil on top and mixed (well, mostly Adam mixed).<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2M_24cvfnHALBKD83A02s7shl34LQ_SPKjB7t5XHby3HCnafJQ7bPK4mAeB1CzON5c_1Yx4jWu5rzwGzksWv9W3TDw7r-4J7Xu0x3GhYQMf8_J-Z7EaLO0bZCDvmL3SUI50UwrFdlhMg/s1600/20170127_223438.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2M_24cvfnHALBKD83A02s7shl34LQ_SPKjB7t5XHby3HCnafJQ7bPK4mAeB1CzON5c_1Yx4jWu5rzwGzksWv9W3TDw7r-4J7Xu0x3GhYQMf8_J-Z7EaLO0bZCDvmL3SUI50UwrFdlhMg/s400/20170127_223438.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Chicken Batch #1</td></tr>
</tbody></table><br />
Having preheated the oven to 400, we put the chicken in for 25 minutes and then set the oven on broil for another 10 with the hopes of cooking the chicken more evenly.<br />
<br />
<b>Outcome:</b><br />
Some portions came out salty, but overall the chicken was surprisingly juicy and delicious to eat. As far as I know, none of us had personally baked chicken before, so we definitely had beginner's luck on our side. With that being said, I did refer to a recipe to get a suggested temperature and baking time.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xOaN3CV7dxsOEWPQeSZ8g3xCG8qnhVYX3Fgzu8zdcaBGEgBNbP-M1ILqDFZ8CER3Kb02ytt9LqAz8D8tE6qvFmHw3QTQ3Vwx8qAxSuDuinQTkO_IGIhx1i6uHmfJRU914ESbR-umauY/s1600/20170127_223443.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xOaN3CV7dxsOEWPQeSZ8g3xCG8qnhVYX3Fgzu8zdcaBGEgBNbP-M1ILqDFZ8CER3Kb02ytt9LqAz8D8tE6qvFmHw3QTQ3Vwx8qAxSuDuinQTkO_IGIhx1i6uHmfJRU914ESbR-umauY/s400/20170127_223443.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Chicken Batch #2</td></tr>
</tbody></table><br />
[20170212]<br />
<hr /><b>Baked Chicken</b>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-10618369002094964452016-12-24T14:00:00.000-08:002016-12-27T00:18:07.791-08:00Low Carb Flan<b>20161224</b><br />
I like trying new things, and making low carb flan definitely falls into trying something new; especially considering I've never even made flan before (I have, however, made <a href="http://cooking.supertran.net/2010/08/coconut-creme-brulee.html">creme brulee</a>).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3EspvH2VOs-6WPihYeY46Xl2h5sxYmFQrw0-WcOKfqPltd0m3YCliiPn-fiuU9JGtxAanwTbCNmd3JsQOjDJssnj8GGgogmxrCLTP4vVEd_hJdjCiNCzMAqZt8OpifBlTkCjvPV2v8Y/s1600/20161224_155417+%255BC%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3EspvH2VOs-6WPihYeY46Xl2h5sxYmFQrw0-WcOKfqPltd0m3YCliiPn-fiuU9JGtxAanwTbCNmd3JsQOjDJssnj8GGgogmxrCLTP4vVEd_hJdjCiNCzMAqZt8OpifBlTkCjvPV2v8Y/s400/20161224_155417+%255BC%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Out of the oven, the top part had developed this slightly burnt protective layer. I peeled it off and ate it.</td></tr>
</tbody></table>
<br />
Unfortunately, both low carb flan recipes I read discussed the difficulty in making the caramel sauce with artificial sweeteners and so I had low expectations coming into the project. Of course, I still had to go ahead and see how the flan would turn out for myself.<br />
<br />
<b>Steps I Took:</b><br />
<i>Low-Carb Sweetened Condensed Milk:</i><br />
- Heated 1 cup heavy cream and 1/2 cup Erythritol over medium-low heat. It boiled over as I was reading and so there was some spillage. The reason I was reading was because I didn't have any milk. I ended up using water as a substitute: 3/4 cup water.<br />
- Let it simmer on low until it was reduced to about half a cup. With less time to spare, I impatiently ended the reduction process after 1 hour and 10 minutes.<br />
- Added 1 tbsp butter and about 1/8 tsp flax seed (substituted for xanthan gum).<br />
- Let the mixture cool a little.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR2mGfSE5IhRiVVSw-lKIABuN3hgY0slS8En__SGMXW3KbJb3z0GxC-X0y1qdRQ6FVVKkGSxNjdh8Y63ae4uZq8c308dNq3opE4fEZEZ-xr4G8A2LBU-v3XZIHH8FXpmt2xRLHZyI1tc/s1600/20161224_134121+%255BC%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR2mGfSE5IhRiVVSw-lKIABuN3hgY0slS8En__SGMXW3KbJb3z0GxC-X0y1qdRQ6FVVKkGSxNjdh8Y63ae4uZq8c308dNq3opE4fEZEZ-xr4G8A2LBU-v3XZIHH8FXpmt2xRLHZyI1tc/s400/20161224_134121+%255BC%255D.jpg" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Low-carb sweetened condensed milk!</td></tr>
</tbody></table>
<br />
<i>Sauce:</i>*<br />
- Added 1/2 cup Erythritol and 1 tsp molasses to a pan and heated it on low.<br />
- When it had melted, poured it into a pan. I almost thought it wouldn't be enough, but was able to cover the entirety of the pan by tilting it around.<br />
<br />
- Now is a reasonable time to preheat the oven to 325 F as well as boil some water for the bath.<br />
<br />
<i>Cream mixture:</i><br />
- In the same pot as the sweetened condensed milk, add 3/4 cup heavy cream and 1 cup water. I realized I earlier forgot to add vanilla extract and Stevia, so I went ahead and did that as well (1 tsp vanilla extract and 16 drops of Stevia).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTSwF3qP0TezzYG5K-MPF-pc-rna0A7OHGk2kWvMz024ZZaWxbSYrBlB-CKb_73aIX2JRgLNG4oyFCkqSQbnaFOGSGCiKP6tVVZEAj1_iJ-UZHP7QI5CwAo3PDMnIsx_y22FlBr3Lef4/s1600/20161224_134129.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTSwF3qP0TezzYG5K-MPF-pc-rna0A7OHGk2kWvMz024ZZaWxbSYrBlB-CKb_73aIX2JRgLNG4oyFCkqSQbnaFOGSGCiKP6tVVZEAj1_iJ-UZHP7QI5CwAo3PDMnIsx_y22FlBr3Lef4/s400/20161224_134129.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Testing how easy or hard it would be to melt the Erythritol</td></tr>
</tbody></table>
<br />
<i>Egg mixture:</i><br />
- Whisked 5 eggs. I overlooked the fact that (one of) the instructions called to whisk them until foamy; oh well.<br />
- Added a pinch of Himalayan salt. I first tried to crush any large pieces between my palms.<br />
- Stirred in 1 cup of the cream mixture.<br />
<br />
- Poured the egg mixture in with the remainder of the cream mixture and mix.<br />
- Pulled the oven door down and placed a deep oven tray on it and put the pan with sugar into the tray.<br />
- Poured the mixture over the sugar (which was now hard).<br />
- Poured boiling water into the deep tray and set the timer for 59 minutes.<br />
<br />
*While waiting for the Sweetened Condensed Milk to reduce, I tested melting a small portion of Erythritol and molasses.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVJyR1x45QGwsSbcqEN0OSwiQ_0ywii89bG4qEkkb3p6u-Q1TZV62kMaeMKZDCo0RWrRtTc1bT4PssSXu9Z7is1Ds1Olfn29wrcoW3wLlbUEgGia82_OWu6QjXZmvX2Xn0LeDMovqBMY/s1600/20161224_145244.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVJyR1x45QGwsSbcqEN0OSwiQ_0ywii89bG4qEkkb3p6u-Q1TZV62kMaeMKZDCo0RWrRtTc1bT4PssSXu9Z7is1Ds1Olfn29wrcoW3wLlbUEgGia82_OWu6QjXZmvX2Xn0LeDMovqBMY/s400/20161224_145244.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mixture</td></tr>
</tbody></table>
<br />
<b>Comment:</b><br />
There were moments when I considered just making the sauce from sugar, but the fun in this particular project was understanding (through experience) how Erythritol behaves.<br />
<br />
<b>Result:</b><br />
The flan didn't taste overly eggy, but it lacked the smooth texture associated to traditional flan. Furthermore, the egg part was not too sweet, but the crystallized sugar top was quite sweet.<br />
<br />
The crystallization of the sugar on top, while expected, was unfortunate.<br />
<br />
But I'm not picky, and I love eggs, so I ended up eating a fourth of it.<br />
<br />
<b>Remark:</b><br />
Even though the overall project was a failure, <b>I learned how to make low-carb sweetened condensed milk and that's super awesome.</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JqB9SLd9-B65AZnR70b_MCn4kTTKue6KPNYP8dLAhzH7cD4iT-yNQzbBGaeTFXPk-KX6WstnYW2lEvgvDV0KiJp3NA2wCadpinPxmBfey6aO952Oi6-xEnMkQBhL6TX8V_BDP3p5MxE/s1600/20161224_145251+%255BC%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JqB9SLd9-B65AZnR70b_MCn4kTTKue6KPNYP8dLAhzH7cD4iT-yNQzbBGaeTFXPk-KX6WstnYW2lEvgvDV0KiJp3NA2wCadpinPxmBfey6aO952Oi6-xEnMkQBhL6TX8V_BDP3p5MxE/s400/20161224_145251+%255BC%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sauce already crystallized on the bottom, but I was hoping it'd magically transform in the oven... it didn't.</td></tr>
</tbody></table>
<br />
[20161224][20161226 Edit]<br />
<hr />
<b>20161225:</b><br />
I ate more today (an eighth) and today it tasted more eggy than the other day. <br />
<br />
[20161226 Edit]<br />
<hr />
<b>20161226:</b><br />
Today I ate what remained (between an eighth and three-sixteen). As before, the failures remained, but I nevertheless enjoyed it.<br />
<hr />
<b>Low Carb Flan</b><br />
<br />
<b>Relevant Links:</b><br />
<a href="http://lowcarbyum.com/creamy-low-carb-flan/">Creamy Low Carb Flan recipe</a><br />
<a href="http://alldayidreamaboutfood.com/2012/11/coconut-flan.html">Coconut Flan - Low Carb and Gluten-Free recipe</a><br />
<a href="http://alldayidreamaboutfood.com/2012/10/magic-cookie-bar.html">Low Carb Sweetened Condensed Milk recipe</a><br />
<a href="http://allrecipes.com/recipe/44497/baked-flan/">Baked Flan recipe (Allrecipes.com)</a>*<br />
*For comparison purposes.Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-15600382056574868652016-12-23T18:00:00.000-08:002017-01-04T09:44:35.419-08:00Stuffed Bell Peppers<b>20161223:</b><br />
My dad made some stuffed bell peppers.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHdLhwPASQ_71Kn8P6pvF-JhMdi6_RqtM8_Kbe7OM3BHWBrAYsTXxWKfbdCFLeG6XGBQy2pF6GXEomS7PqKoVPSFjU2eVhA1la7CluOnB5hGbB7eLRMGvZMTWPIKmEUklyZufF0Aihhs/s1600/20161223_180833+%255BC%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHdLhwPASQ_71Kn8P6pvF-JhMdi6_RqtM8_Kbe7OM3BHWBrAYsTXxWKfbdCFLeG6XGBQy2pF6GXEomS7PqKoVPSFjU2eVhA1la7CluOnB5hGbB7eLRMGvZMTWPIKmEUklyZufF0Aihhs/s400/20161223_180833+%255BC%255D.jpg" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat!</td></tr>
</tbody></table><br />
<b>What Went Inside the Bell Peppers:</b><br />
Spinach, Mushrooms, Quinoa, Onions<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDBvHVAMo_iPxrdkB1cNpO_a3gwhSwKTEVFewYLyhXfQmECL2iQOiNunaIZCFv_5otTYDdRhvZQ779S9bJbkRKHRQOaXr-l84ZnenCVYzlZCTbAJzy0O0JTK03NsIdx-nHbXUSmhAokQ/s1600/20161223_183624+%255BR%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDBvHVAMo_iPxrdkB1cNpO_a3gwhSwKTEVFewYLyhXfQmECL2iQOiNunaIZCFv_5otTYDdRhvZQ779S9bJbkRKHRQOaXr-l84ZnenCVYzlZCTbAJzy0O0JTK03NsIdx-nHbXUSmhAokQ/s400/20161223_183624+%255BR%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Together with broccoli and steak!</td></tr>
</tbody></table><br />
Placed a slice of cheese on top of each stuffed bell pepper before baking.<br />
<br />
<b>Thoughts:</b><br />
Overall, I thought the dish was delicious.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLFU_Ke2EJQLE9SO_ivLxAG-huOTbGnZy7InHk-KMioRoSXhV2AVOv1Ak2bOZDtoICB6UVj6izNR17-huP5y0nubwql-UOwsPP1WbqHgEuxiiJEoWwfGZnSHcKpWOJUIw53CfKLJXhi4/s1600/20161223_164415.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLFU_Ke2EJQLE9SO_ivLxAG-huOTbGnZy7InHk-KMioRoSXhV2AVOv1Ak2bOZDtoICB6UVj6izNR17-huP5y0nubwql-UOwsPP1WbqHgEuxiiJEoWwfGZnSHcKpWOJUIw53CfKLJXhi4/s400/20161223_164415.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baking in the toaster oven.</td></tr>
</tbody></table><br />
I wondered, however, if there was a way to bake the bell peppers so that they wouldn't turn out quite as soft as they did.<br />
<br />
[20170103 Quick Edit]Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-17412617725029523862016-10-22T19:30:00.000-07:002016-12-23T20:54:05.739-08:00Keto Cinnamon Swirl Cookies<b>20161022:</b><br />
Today Ada and I made low carb cinnamon rolls using a <a href="http://ketodietapp.com/Blog/post/2015/11/30/keto-cinnamon-swirl-cookies">recipe</a> I found online.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgDdejZkWZ9djWw_NI_uBhQw202XXXGZrZ57v4Whu75TG9U4pwR0b7e_8-wGD2uUSJw-JkYD46e-qMBKV2omv5pLCNgu2qxQe2w3NEsQBZmgkiEMaSf4-oztO1c9NDIi9b-Jm03pPfqE/s1600/_DSC2548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgDdejZkWZ9djWw_NI_uBhQw202XXXGZrZ57v4Whu75TG9U4pwR0b7e_8-wGD2uUSJw-JkYD46e-qMBKV2omv5pLCNgu2qxQe2w3NEsQBZmgkiEMaSf4-oztO1c9NDIi9b-Jm03pPfqE/s400/_DSC2548.JPG" width="266" /></a></div><br />
<b>Ingredients (20 cookies):</b>*<br />
<i>Dry, Part 1:</i> 3 cups <b>almond flour</b>; 1/2 cup powdered <b>Erythritol</b>; 2 tsp <b>baking powder</b>; 1/4 tsp (Himalayan) <b>salt</b><br />
<i>Wet:</i> 1 large <b>egg</b>; 2 tbsp <b>butter</b><br />
<i>Dry, Part 2:</i> 3 tbsp <b>cinnamon</b><br />
<br />
*I've omitted any alternative ingredients.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1yh4qfbkZ_s8IIC-NGU6PwjoiDO9sHtwzc8mqQwLByfDQ7C9dkTgheRgRa0tZNue4kx8ni-Qb4tk0d6MBEkRpt8JKa6XqA6fHUvYyzP7ihNqWXFnaQRA54ETHbIkySZ2IGv3YLfojas/s1600/_DSC2552.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1yh4qfbkZ_s8IIC-NGU6PwjoiDO9sHtwzc8mqQwLByfDQ7C9dkTgheRgRa0tZNue4kx8ni-Qb4tk0d6MBEkRpt8JKa6XqA6fHUvYyzP7ihNqWXFnaQRA54ETHbIkySZ2IGv3YLfojas/s400/_DSC2552.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry, Part 1</td></tr>
</tbody></table><br />
<b>Steps We Took:</b><br />
With only half as much almond flour as required by the recipe, we cut the recipe in half.<br />
1) Mixed all the dry (Part 1) ingredients. While the recipe called for powdered Erythritol, we only had granulated Erythritol and used that instead.<br />
2) Mixed in the egg and butter with my hands. I'm not sure why the recipe instructions required using my hands, but I enjoyed it.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPXFUkz8ea0uGGmhm9oKQ0BiS-DjiqjlR53BII2JHaCReiA_e0mSME1fnN5xlArHSyh_CY12rNpJIGj6wtuvhFJLrd7mk7Veu4Fg06ApiFvq-_222vz3ADIf234cPLnC_uUbA5UPelhI/s1600/_DSC2555.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPXFUkz8ea0uGGmhm9oKQ0BiS-DjiqjlR53BII2JHaCReiA_e0mSME1fnN5xlArHSyh_CY12rNpJIGj6wtuvhFJLrd7mk7Veu4Fg06ApiFvq-_222vz3ADIf234cPLnC_uUbA5UPelhI/s400/_DSC2555.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The plain and cinnamon dough</td></tr>
</tbody></table><br />
3) Separated the dough into two halves and mixed cinnamon in to just one of the halves. At some point during this I added water to the dough because it seemed dry, but I probably added too much water.<br />
4a) Placed both in a bowl, covered the dough with a plastic wrap, and placed the bowl in the fridge for 30 minutes.<br />
<i>Preheated the oven to 140 C / 280 F</i><br />
4b) After waiting, we placed the plain dough straight onto a cutting board and rolled it flat; we did the same with the cinnamon dough.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4RBOuW0T5BvgV_PcHYdyJ2C5q_nvffYYnL9BQzG5ni8gLv_XK6yvZjb6jaf0YbUsgsykq7sTE_DagQpwLa0-y5EQPfHSzKyVzPDH-UyilogUn8aKOTFkVxHdGxRlLSiyOeLNmm42PbU/s1600/20161022_204334+%255BC%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4RBOuW0T5BvgV_PcHYdyJ2C5q_nvffYYnL9BQzG5ni8gLv_XK6yvZjb6jaf0YbUsgsykq7sTE_DagQpwLa0-y5EQPfHSzKyVzPDH-UyilogUn8aKOTFkVxHdGxRlLSiyOeLNmm42PbU/s400/20161022_204334+%255BC%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The plain dough on top of the cinnamon dough and the cinnamon dough on top of the plastic wrap</td></tr>
</tbody></table><br />
Since the original recipe called for 12 x 8 inch rectangles that were 1/4 inch thick, we flattened our two pieces of dough out to 6 x 8 inch rectangles. When we encountered sticking, we threw some (regular) flour underneath. In hindsight, we should have put them onto some plastic wrap (as specified by the original instructions).<br />
5) Since our cinnamon dough was larger, we put it on the bottom (on top of plastic wrap) and the plain dough on top of the cinnamon dough.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcljmW3QJUzgKGha-ro42HEesXkPkWKcePFgw3dVA24DQBXIlzaMG07mM9gYDZLDklCJDprWBrBxz3cpJ9y3nEG5wj8f6MwsWrDkzFPRY3EVoONrSZGAL3knycd1CVCIgZX1wvatlG7U/s1600/_DSC2558.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcljmW3QJUzgKGha-ro42HEesXkPkWKcePFgw3dVA24DQBXIlzaMG07mM9gYDZLDklCJDprWBrBxz3cpJ9y3nEG5wj8f6MwsWrDkzFPRY3EVoONrSZGAL3knycd1CVCIgZX1wvatlG7U/s400/_DSC2558.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolling the two doughs together</td></tr>
</tbody></table><br />
6) Rolled the dough so that after finishing we had a six-inch long roll (the original recipe would produce a 12-inch long roll). I didn't understand how to use the plastic wrap to produce a tight roll, so Ada showed me and I finished the process; switch between using the plastic wrap to roll the dough and press down on it. We then cut the cookies into pieces, and despite cutting the recipe in half, we somehow ended up with 17 slices.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYxAIKUObaIupixrirzlLAVtMdPHb2ORV34q1jEkiXCSQYrlEwOKBBKT7wzrYVNUCfAnEM_eLgiCy8vbWJj_6jY5Qtu7DBTaxsNWFZkq5J5VGH66Ozmq4T0DhoDrGOMB4NAeYLC-hZeU/s1600/_DSC2560.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYxAIKUObaIupixrirzlLAVtMdPHb2ORV34q1jEkiXCSQYrlEwOKBBKT7wzrYVNUCfAnEM_eLgiCy8vbWJj_6jY5Qtu7DBTaxsNWFZkq5J5VGH66Ozmq4T0DhoDrGOMB4NAeYLC-hZeU/s400/_DSC2560.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to place in the oven!</td></tr>
</tbody></table><br />
8) We transferred them onto aluminum foil and then put the pan into the oven. The instructions call for 25-30 minutes or until lightly browned; we might have had them in the oven for up to forty minutes.<br />
<br />
<b>Thoughts:</b><br />
After the cookies cooled, we tried some and they were crisp and tasty; I loved them.<br />
<br />
[20161223]<br />
<hr /><b>Keto Cinnamon Swirl Cookies</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLa_uUEH06Uk3A-rviDbNTlBbC1xaFbeCOmpa4WswED3e9_C1tParaiiDXmIZzrKNnaLaA-pEL-7e9uGHAOisyoL578wi6uYu33_1NeT488Nw3Ex69ZEZirZK_aNxbG68gfENcprhB68/s1600/_DSC2570.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLa_uUEH06Uk3A-rviDbNTlBbC1xaFbeCOmpa4WswED3e9_C1tParaiiDXmIZzrKNnaLaA-pEL-7e9uGHAOisyoL578wi6uYu33_1NeT488Nw3Ex69ZEZirZK_aNxbG68gfENcprhB68/s400/_DSC2570.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All done!</td></tr>
</tbody></table><br />
<b>Relevant Links:</b><br />
<a href="http://ketodietapp.com/Blog/post/2015/11/30/keto-cinnamon-swirl-cookies">Keto Cinnamon Swirl Cookies recipe</a><br />
<hr />Nutrition Calculation for the Original Recipe:<br />
<table class="realtable tableplus"><tbody>
<tr><th>Ingedient</th><th>Calories</th><th>Carbs</th><th>Fat</th><th>Protein</th><th>Fiber</th></tr>
<tr><td>Egg, 1 large</td><td>72</td><td>0</td><td>5</td><td>6</td><td>0</td></tr>
<tr><td>Cinnamon, 2 tbsp</td><td>35</td><td>11</td><td>0</td><td>1</td><td>7</td></tr>
<tr><td>Salt, 0.25 tsp</td><td>0</td><td>0</td><td>0</td><td>0</td><td>0</td></tr>
<tr><td>Baking Powder, 2 tsp</td><td>5</td><td>3</td><td>0</td><td>0</td><td>0</td></tr>
<tr><td>Earth Balance, 2 tbsp</td><td>200</td><td>0</td><td>22</td><td>0</td><td>0</td></tr>
<tr><td>Erythritol, 96 grams</td><td>19</td><td>5</td><td>0</td><td>0</td><td>0</td></tr>
<tr><td>Baker Josef's Blanched Almond Flour, 3 cup</td><td>2040</td><td>60</td><td>180</td><td>72</td><td>36</td></tr>
<tr><td><b>Total (20 Cookies)</b></td><td><b>2372</b></td><td><b>79</b></td><td><b>207</b></td><td><b>79</b></td><td><b>43</b></td></tr>
<tr><td><b>Total (1 Cookie)</b></td><td><b>120</b></td><td><b>4</b></td><td><b>10</b></td><td><b>4</b></td><td><b>2</b></td></tr>
</tbody></table>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-52184620974170351442016-10-05T19:30:00.000-07:002016-12-23T15:19:37.616-08:00Zucchini Pizza Boats<b>20161005:</b><br />
Since I was on a low carb, high fat diet, Ada decided to make zucchini pizza boats.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdPL07OLvUkZyZ8WVOSg93RF46vNGSnNyz4oStTdKofF70wmdhl37lXSLvohvoXjhyI335BcgsmATh2o9TTEb4xj2G0x8VwoxlZqYCFtuz7Rsos3wGMO3zA0PAvtUui0dQdWnZA4umZw/s1600/20161005_192752+%255BC%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdPL07OLvUkZyZ8WVOSg93RF46vNGSnNyz4oStTdKofF70wmdhl37lXSLvohvoXjhyI335BcgsmATh2o9TTEb4xj2G0x8VwoxlZqYCFtuz7Rsos3wGMO3zA0PAvtUui0dQdWnZA4umZw/s400/20161005_192752+%255BC%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to put in the oven.</td></tr>
</tbody></table><a name='more'></a><br />
<b>Ingredients Used:</b><br />
Zucchinis, Tomato,* Cheese, and Pepperoni<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKGfm5zofhqCeBv5NQWtuKfsufC0jVY_7tV3pRYAb8PujOEpYHTXdKMpbKV5KBnjIYfReVGOWZqdneFTAjS7vAdP9NY9UA6cGjq-hIayPC2soUeK46KYznyvPMSJkQQNcU__6xQLHBn4/s1600/20161005_200545.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKGfm5zofhqCeBv5NQWtuKfsufC0jVY_7tV3pRYAb8PujOEpYHTXdKMpbKV5KBnjIYfReVGOWZqdneFTAjS7vAdP9NY9UA6cGjq-hIayPC2soUeK46KYznyvPMSJkQQNcU__6xQLHBn4/s400/20161005_200545.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Done!!!</td></tr>
</tbody></table><br />
*Probably a more standard zucchini pizza boat would use marinara, but there was no marinara on hand. Of course, marinara will also have a higher carbohydrate content.<br />
<br />
[20161022]Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-48164494437183506572016-09-17T21:00:00.000-07:002016-12-23T21:56:31.082-08:00Spaghetti and Potatoes<b>20160917:</b><br />
Recently I planned on starting a low carb, high fat diet. Furthermore, I planned to facilitate it by first finishing all the remaining food items which I had on hand; this included some of Ada's homemade BBQ sauce and potatoes. Looking through what else I had, I decided to combine her sauce and potatoes with a box of spaghetti I had.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ILjjpvhrS8wow1mkBZxwZNJD-X0haTI6bnfL9g0R4yKbzsYXvrCe1YHD9pKc_fPMHXowWG8JQ8zZQVAOtt8QyIqudum7i7967UEnltxcgvgxpXxTaISQQAGgQgI-f-I-mXRHq2pFEmw/s1600/20160917_210057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ILjjpvhrS8wow1mkBZxwZNJD-X0haTI6bnfL9g0R4yKbzsYXvrCe1YHD9pKc_fPMHXowWG8JQ8zZQVAOtt8QyIqudum7i7967UEnltxcgvgxpXxTaISQQAGgQgI-f-I-mXRHq2pFEmw/s400/20160917_210057.jpg" width="400" /></a></div><br />
<b>Steps I Took:</b><br />
1) Peeled three potatoes and cut each into fours. 2) Boiled potatoes for about eight minutes. 3) Boiled the pasta for seven minutes. 4) Reheated two eggs. 5) Drained the pot.<br />
<br />
6a) Diced three stalks of green onion and added it to the pot. 6b) Also added Ada's homemade BBQ sauce. 6c) Added some fish sauce. 6d) Added Parmesan cheese.<br />
<br />
7) I added the eggs for style. I later realized they needed some sauce to make them tasty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa2IvS_MDmWUDTjU_Aee_ZkZxl_CWigr7RNRgdzbJ0zKc3_HpRVM4H0EecFtBg0TUHpdXW2sW2udhFr65BU6x3DwtHXyls6a7EfFNFpAI73JJOdXO_x_en2tHG8D_9CH3wOVOmsb6jyA/s1600/20160917_213619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa2IvS_MDmWUDTjU_Aee_ZkZxl_CWigr7RNRgdzbJ0zKc3_HpRVM4H0EecFtBg0TUHpdXW2sW2udhFr65BU6x3DwtHXyls6a7EfFNFpAI73JJOdXO_x_en2tHG8D_9CH3wOVOmsb6jyA/s400/20160917_213619.jpg" width="400" /></a></div><br />
<b>Thoughts:</b><br />
It's delicious! I liked it because it was sweet. The potatoes were cooked to somewhere between just right and just a bit over; I was worried they'd turn out undercooked.<br />
<br />
This dish was so delicious, I had the rest as a late night dinner.<br />
<br />
[20160918 Edit][20161223]<br />
<hr /><b>Spaghetti in a BBQ Sauce with Potatoes</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWZv4YBJjtAi0WTqWWMlx80sfpA5NLkeBc1z_QnLD-1gImTsOtYRNUec6BsR5LWr232x3Gykye34IWl5kjK0ubg1pH-QDvuLLNzUTFdg9DXD4kC_10MGjLAKkIrpoo4T1wp9lMBDK7Ow/s1600/20160917_214631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWZv4YBJjtAi0WTqWWMlx80sfpA5NLkeBc1z_QnLD-1gImTsOtYRNUec6BsR5LWr232x3Gykye34IWl5kjK0ubg1pH-QDvuLLNzUTFdg9DXD4kC_10MGjLAKkIrpoo4T1wp9lMBDK7Ow/s400/20160917_214631.jpg" width="400" /></a></div>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-37038859835514688562016-04-18T16:00:00.000-07:002017-03-12T11:02:21.561-07:00Beef and Pineapple<b>20160418:</b><br />
Today was an attempt at cooking organically, i.e., without any recipes.<br />
<br />
While the food was edible, it wasn't delicious. 5:01PM PT<br />
<br />
<b>Comments:</b><br />
The beef was chewy and bland. Maybe I should have marinated it.<br />
<br />
The pineapple had a way of soaking the flavors so eating it on its own was good.<br />
<br />
The noodle with the broth tasted good.<br />
<br />
The peppers were still crunchy. Also using two bell peppers might have been too much.<br />
<br />
I guess I should have partially cooked the meat, set it aside, partially cook the vegetables, and then add the meat back in. While I was worried the beef would be undercooked, I inadvertently ended up with overcooked beef, and overcooked beef is unappetizing.<br />
<br />
I also didn't know what happened to my garlic. Had I already used it all?<br />
<br />
Anyways the sauce was tasty and not overly salty; I was worried it would be salty because I had added muoc mem as well as additional salt and pepper.<br />
<br />
[20160430]<br />
<hr/><b>20160419:</b><br />
Today I heated up the fettuccine, added some pasta sauce from a jar, and added two eggs. I stirred the mixture to keep the egg from burning. I believe the egg curdled from the acidity of the pineapple, but I could be wrong. Overall, it was a nice way to recover yesterday's failure. 1:27PM PT<br />
<br />
<b>Additional Notes:</b><br />
While I believed that cooking the beef for too long made it chewy, I wasn't entirely sure. One of my aunts, however, confirmed my suspicion.<br />
<br />
Another one of my aunts suggested that I should use a regular cut of beef and sliced it thin, because cubed beef works well for braising, while sliced beef works well for stir-fry.<br />
<br />
[20160430]Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-33129778055793233482016-03-27T18:00:00.000-07:002016-12-23T13:53:36.683-08:00Asparagus and Franks<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsREoSxFBUDJxkMSttNIEHMiX2MRDV9-1JeTXR4onW3S21Sh90j6Q217VOv1me6s54aP8cXVF-tGr0B2U_qbYxCv3wH3nNJKDAh0_ZojbvsQ1C09RdyOKn3NkHDMWiNT2uPko12f0/s1600/20160327_182145.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsREoSxFBUDJxkMSttNIEHMiX2MRDV9-1JeTXR4onW3S21Sh90j6Q217VOv1me6s54aP8cXVF-tGr0B2U_qbYxCv3wH3nNJKDAh0_ZojbvsQ1C09RdyOKn3NkHDMWiNT2uPko12f0/s400/20160327_182145.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks good...</td></tr>
</tbody></table><b>20160327:</b><br />
While there was still half a pack of frozen shrimp left in the freezer, I wasn't in the mood to make any more shrimp. Furthermore, I decided to place focus on the <b>asparagus</b> portion of the meal and it's that reason that this post is entitled "Asparagus and Franks" instead of "Franks and Asparagus."*<br />
<a name='more'></a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xCif-ocPrEUTgHQItvDPn1TovJnr4oX5yBv8Ia1FD1cRHNC-VDY5TwDzbjRXsz9ttfXvi4sD9p2X1hIQQy14g1323dT3iDVQ2MZ64VRe5ppXGM81qt5qr03JPLClM_YXEdPDZdjn/s1600/20160327_180418.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xCif-ocPrEUTgHQItvDPn1TovJnr4oX5yBv8Ia1FD1cRHNC-VDY5TwDzbjRXsz9ttfXvi4sD9p2X1hIQQy14g1323dT3iDVQ2MZ64VRe5ppXGM81qt5qr03JPLClM_YXEdPDZdjn/s400/20160327_180418.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus</td></tr>
</tbody></table><b>Steps:</b><br />
<i>1.</i> I cut up two Franks - tried using these huge beef frankfurters under the brand Miller's, half a bunch of asparagus, two green onions, one Serrano pepper. <i>2.</i> I throw that all but the asparagus into the pan over one tablespoon of butter (less than I used with the shrimp), didn't add any garlic, threw on some sugar.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91J6UOCEf8T-jvdPqF2HLKaTwmG1nXJGq6Q6HdfH5ABelzsS33e0oiu5HqeTV28m_GRDywnPz8jgWBlOCLriIqTVSDkSTcHcuMKBy_2SWsEJe6Mjur1WDEniG5JkdA7hOIpmfRBpt/s1600/20160327_180423.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91J6UOCEf8T-jvdPqF2HLKaTwmG1nXJGq6Q6HdfH5ABelzsS33e0oiu5HqeTV28m_GRDywnPz8jgWBlOCLriIqTVSDkSTcHcuMKBy_2SWsEJe6Mjur1WDEniG5JkdA7hOIpmfRBpt/s400/20160327_180423.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green onion</td></tr>
</tbody></table><i>3.</i> Then, when I felt like I needed some liquid, I poured in a bit of <b>soju</b>, because I didn't have any white cooking wine. <i>4.</i> Finally I added the asparagus and let it soften up a bit, but not too much.<br />
<br />
<b>Thoughts:</b><br />
Overall, I found the Franks were <b>salty</b>, but I later boiled one to compare and even that was naturally salty. Note that, in contrast, the asparagus leaned towards being bland.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sThleMhQ7U2JxxiTQ8ZSbwewfrFj58iSKJIhX2OYd8IqMQM0M0NymYEHdWRLNGfhkyIsmOwBB6A1NYpm5hd6oHwX0QesxVv0A7gDxjpgdWPOcv-SPFAwNKBG_6G7X8SyMOSvJC_E/s1600/20160327_181754+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sThleMhQ7U2JxxiTQ8ZSbwewfrFj58iSKJIhX2OYd8IqMQM0M0NymYEHdWRLNGfhkyIsmOwBB6A1NYpm5hd6oHwX0QesxVv0A7gDxjpgdWPOcv-SPFAwNKBG_6G7X8SyMOSvJC_E/s400/20160327_181754+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Without cooking wine, I went ahead and used some soju.</td></tr>
</tbody></table>Furthermore, unlike yesterday, some portions of the asparagus were rather raw and chewing them left a lot of fiber. I should cut off the thicker bottom inch or two of each spear and either cook them separately or discard them. Speaking of which, I realized towards the end that I could place them at an angle of the desired cut and cut multiple at once. 6:58PM PT<br />
<br />
Unlike the Jalapeno pepper I used with the shrimp, I found the Serrano pepper had no detectable impact on the spiciness.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15D9pShqlQfJjzFlDWp2EXSO4qfqq5BNwhShsEiYxebq88FhFtUfnFpSjwX7K8TyASfLM3uy0401xfikF20JjDuIkuy7mjqodPdpgpnlLTCh50gVG8PO1CKXxDxUViZXc3lZrECMv/s1600/20160327_181428.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15D9pShqlQfJjzFlDWp2EXSO4qfqq5BNwhShsEiYxebq88FhFtUfnFpSjwX7K8TyASfLM3uy0401xfikF20JjDuIkuy7mjqodPdpgpnlLTCh50gVG8PO1CKXxDxUViZXc3lZrECMv/s400/20160327_181428.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Franks with green onion, Serrano pepper over butter.</td></tr>
</tbody></table>On a different note, I was glad the soju didn't add any detectable bitterness. It was, as I recall from a couple days earlier, quite smooth and tasteless.<br />
<br />
As for the butter, I didn't taste any of the butter, and I thought the butter was a primary contributor to the taste and smell of the shrimp dish, but perhaps my senses have been misguided.**<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNMijDQWMMvzZarF14RNvtpu_kw2saqcCaYZSeCMDALr56wDH6oR-94l5hv-8p3VvkhPMQ2AlcUu0SHjV_zlnPYj1pd2DgOxk_-sL7Kd2taIwVPEiS8opiM_TaNaqmtjRbG-y1eqV/s1600/20160327_180436+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNMijDQWMMvzZarF14RNvtpu_kw2saqcCaYZSeCMDALr56wDH6oR-94l5hv-8p3VvkhPMQ2AlcUu0SHjV_zlnPYj1pd2DgOxk_-sL7Kd2taIwVPEiS8opiM_TaNaqmtjRbG-y1eqV/s400/20160327_180436+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oops, this was salted butter.</td></tr>
</tbody></table>Finally, while writing this post (20160411), I was thinking about the saltiness and suddenly wondered if the <b>butter</b> I used was <b>salted</b>. While I used only a tablespoon of butter and the asparagus was bland, the Franks could have soaked up any salt in the butter prior to the addition of the asparagus.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LPeD4yrbqXTGDyycvpbULjTbRTKjTQclFnXDK9IT4OxYuVELD8W3GH2_ks3nY_VRhZ5CHh6zkpiMli-j8LwRImWdtjK8fmlQlmBtEA6fciXu5HVxxnaVL8wiPTBCO9WMi7k2QWBN/s1600/20160327_181611.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LPeD4yrbqXTGDyycvpbULjTbRTKjTQclFnXDK9IT4OxYuVELD8W3GH2_ks3nY_VRhZ5CHh6zkpiMli-j8LwRImWdtjK8fmlQlmBtEA6fciXu5HVxxnaVL8wiPTBCO9WMi7k2QWBN/s400/20160327_181611.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I anxiously wait.</td></tr>
</tbody></table>*A friend of mine recently (20160411) commented that word placement in a Vietnamese dish is important (primary focus coming first in the name). Upon writing this post, I wondered if this subtle convention had any subconscious effect on naming my previous "Cook" posts. In any case, the thought will certainly have a conscious impact on naming any "Cook" posts I have from here on out.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-CLsJRvpTiAjOJYjIU5lEGXypMT1FCyupXiZIh5ZVPcJZ1A1xIiqx499ph8OG-X6oRAVOA3v0qhN1g3UVPremUxGrYZNeNVmt-zAbDibMWEeTKa24gn5WfLYKwgcPaXvDWLf3xmA/s1600/20160327_181125+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-CLsJRvpTiAjOJYjIU5lEGXypMT1FCyupXiZIh5ZVPcJZ1A1xIiqx499ph8OG-X6oRAVOA3v0qhN1g3UVPremUxGrYZNeNVmt-zAbDibMWEeTKa24gn5WfLYKwgcPaXvDWLf3xmA/s400/20160327_181125+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serrano pepper</td></tr>
</tbody></table>**Talking about misguided senses reminds me of how I grew up thinking I knew which direction was North because of the major freeway which ran through the area. Then one day I realized that the strip of freeway near me actually runs East/West and/or Northwest/Southeast. Everything I knew had suddenly been rotated 90 degrees counter-clockwise!<br />
<hr/><b>Relevant Links:</b><br />
<a href="http://cooking.supertran.net/2016/03/shrimp-and-asparagus.html">Shrimp and Asparagus</a>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-64255844768598554582016-03-26T20:00:00.000-07:002016-12-23T13:53:36.712-08:00Shrimp and Asparagus<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_1Zv7xlY26tiwn0Eb1FKSlMz5cKndG0R28DG9C5ckXOfvONREIXeSn5ydbZ3pdNzA6MCeeqd2v9f5e5zuNEebtjej1MnSNyrRVCHlIGcjEPsfZO1CWZ8cIhVwfl8cwY2U6XY10ZT/s1600/20160326_203532.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_1Zv7xlY26tiwn0Eb1FKSlMz5cKndG0R28DG9C5ckXOfvONREIXeSn5ydbZ3pdNzA6MCeeqd2v9f5e5zuNEebtjej1MnSNyrRVCHlIGcjEPsfZO1CWZ8cIhVwfl8cwY2U6XY10ZT/s400/20160326_203532.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished!</td></tr>
</tbody></table><b>20160326:</b><br />
Technically a part 3 to my shrimp cooking adventure, this time I built upon what I've done by adding a vegetable component (more typical of a full meal).<br />
<a name='more'></a><br />
<b>Steps Taken:</b>*<br />
<i>1.</i> Today I used shrimp from Safeway, like Take 1, but on the same day that I bought it.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiln2kyE0iAwJkGNA4vbJxpppxbmDYUJvcxPh-QzAYCIZetfBi2CemHYY0h5pDZD19AMsQWUiJ_I1TQ64kk99bLpmZ046rja6-8dXFkKVCWsOFI9YyYPCB6JdtkpCiN1t-FU-OEaq6/s1600/20160326_211847+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiln2kyE0iAwJkGNA4vbJxpppxbmDYUJvcxPh-QzAYCIZetfBi2CemHYY0h5pDZD19AMsQWUiJ_I1TQ64kk99bLpmZ046rja6-8dXFkKVCWsOFI9YyYPCB6JdtkpCiN1t-FU-OEaq6/s400/20160326_211847+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green onion.</td></tr>
</tbody></table><i>3.</i> While waiting for the shrimp to dry, I prepared a full bundle of thick organic asparagus (1 lb, Coastal View Produce), half a bunch of green onion, some cloves of garlic (about 3), a full Jalapeno pepper, one spoonful of sugar, and some fish sauce (nuoc mem).<br />
<br />
<i>7.</i> After the shrimp was cooked on both sides, I added the ingredients and added the asparagus.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavGuCb93ggkcIjVtwfoCsfHnDA0lgBrrWeSS83pECRQ4z7TS3MqQEfz8e9yBk4EqHCPaoWbXl7RVa3jMd9D1ssMSXG417s46nJvZT5TLb-uJfRSH3GcVGc1bj7ohaHOEgO2TQjA_C/s1600/20160326_201806+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavGuCb93ggkcIjVtwfoCsfHnDA0lgBrrWeSS83pECRQ4z7TS3MqQEfz8e9yBk4EqHCPaoWbXl7RVa3jMd9D1ssMSXG417s46nJvZT5TLb-uJfRSH3GcVGc1bj7ohaHOEgO2TQjA_C/s400/20160326_201806+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 3.</td></tr>
</tbody></table>During this time, I decided to also add an extra spoon of sugar and some more fish sauce.<br />
*The items are numbered with respect to my <a href="http://www.supertran.net/2016/03/cook-20160310-shrimp.html">previous post</a>.<br />
<br />
<b>Thoughts:</b><br />
The final dish might have been too spicy and perhaps half a pepper is just right. As for the asparagus, I was afraid I added it to the pan too late but having both sides of the shrimp turn pink then adding the asparagus was actually perfect.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdit8BaoY9JaKKn2-bx20EZxri3oLmmdD7JJHk2ijLM3EwzZN1VJmJEhNGgHbKYX_JJ8Lxc89Dt4h_a9S5ReRAKLssdpdKw95EQPBxp4Tncx1c5-OLHT7I2JuiwhwRmdJfjNk9kDo/s1600/20160326_201811.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdit8BaoY9JaKKn2-bx20EZxri3oLmmdD7JJHk2ijLM3EwzZN1VJmJEhNGgHbKYX_JJ8Lxc89Dt4h_a9S5ReRAKLssdpdKw95EQPBxp4Tncx1c5-OLHT7I2JuiwhwRmdJfjNk9kDo/s400/20160326_201811.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus, cut diagonally.</td></tr>
</tbody></table>The various cuts of asparagus, however, were a bit uneven: some were crunchy while some were more soft. This suggests I should focus on cutting the spears more evenly and/or prepare less because I'm using a fairly small pan. 8:51PM PT<br />
<br />
I'm a bit curious what makes the shrimp so juicy. Maybe retaining the shell is the key. In any case, the shrimp tasted delicious. 9:16PM PT<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltwSmglZ0N4CEeso9H29t9SmgthNYtE9jblGYDNXbajOUqhHaOaruXRaKAEcv45Ri_QiHM1nQ_SvAZQSXUUSjGpHtE6mBmXZwWZNKRcs59InAGMJOGCO53cGki3hYAooiu4RVBjGi/s1600/20160326_202621.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltwSmglZ0N4CEeso9H29t9SmgthNYtE9jblGYDNXbajOUqhHaOaruXRaKAEcv45Ri_QiHM1nQ_SvAZQSXUUSjGpHtE6mBmXZwWZNKRcs59InAGMJOGCO53cGki3hYAooiu4RVBjGi/s400/20160326_202621.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking forward to mildly spicy flavor.</td></tr>
</tbody></table><hr/><b>Relevant Links:</b><br />
<a href="http://cooking.supertran.net/2016/03/shrimp.html">Shrimp</a>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-4347778888770690822016-03-12T21:30:00.000-08:002016-12-23T13:53:36.699-08:00Shrimp<b>20160310:</b><br />
Today I thought about making shrimp the way my dad makes and so I called him up and asked him what he does.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QeEK86BA___HlW4jY4RELN3VulH9ftPhCmEcrU-FvgG3G-lsuO4IQ1Za-TrJP9EbeckExM4XzJUbHok2ORQ7GCOqWLyZAgOBGlcvDVJkxUYInQMXK-1lfXCTxyr30TLF_71zPvip/s1600/20160312_212846+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QeEK86BA___HlW4jY4RELN3VulH9ftPhCmEcrU-FvgG3G-lsuO4IQ1Za-TrJP9EbeckExM4XzJUbHok2ORQ7GCOqWLyZAgOBGlcvDVJkxUYInQMXK-1lfXCTxyr30TLF_71zPvip/s400/20160312_212846+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All that was left after I finished eating.</td></tr>
</tbody></table>In my head I guessed he might have grilled (nướng) the shrimp with just garlic, fish sauce (nước mắm), and pepper. In reply, he said the process is called "ram," which is between "kho có nước" (roughly, to stew having water) and "chiên" (to fry). Then he walked me through all the little steps.<br />
<a name='more'></a><br />
<b>My Dad's Instructions (Roughly):</b><br />
<i>1.</i> Devein the shrimp by snapping the part of it which attaches to the end and pulling from the top or bottom. <i>2.</i> Use paper to soak the water after washing the shrimp. Otherwise the excess water will pop when cooking.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-E0qcW0yXtdwSjavedcIudchoBzuPnkB3SvU8-XtHwxI_JcBIg-LeNgwS0DnU3fNMzQ5ItEG5MvHv6F8pK8iAuKIlpPWw5oKuSDV0-tCBP8XSSyoi00F0QuhJKYnrVMfycV6oz4OJ/s1600/20160312_131133+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-E0qcW0yXtdwSjavedcIudchoBzuPnkB3SvU8-XtHwxI_JcBIg-LeNgwS0DnU3fNMzQ5ItEG5MvHv6F8pK8iAuKIlpPWw5oKuSDV0-tCBP8XSSyoi00F0QuhJKYnrVMfycV6oz4OJ/s400/20160312_131133+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp from Safeway</td></tr>
</tbody></table><i>3.</i> Wash and cut the vegetables while the shrimp dries.* <i>4.</i> Begin heating the pan and when it's hot add the butter (bơ)/oil (dầu). The butter bubbles so we add some oil to reduce the bubbling. <i>5.</i> Then add the shrimp, spreading them out so that each piece touches the pan. <i>6.</i> Turn the shrimp and cook the two sides like a rare steak. <i>7.</i> Then add garlic, fish sauce, sugar, peppers, green onion, etc.** Bacon oil is also an optional ingredient at this step.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIfoTgzbmC_MwtdaQvFtTHgkIO0Ibav-PTDfHxr7-wS0tyuwiSAQBYF7pGkj_gl_b-QSY7O4tJLn1PzOnI3vFnkSJF0fbTLgo64A7n_bKnOOt1w6ZFsauEbe5_tZQOYkad-1Rl9ms/s1600/20160312_132615.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIfoTgzbmC_MwtdaQvFtTHgkIO0Ibav-PTDfHxr7-wS0tyuwiSAQBYF7pGkj_gl_b-QSY7O4tJLn1PzOnI3vFnkSJF0fbTLgo64A7n_bKnOOt1w6ZFsauEbe5_tZQOYkad-1Rl9ms/s400/20160312_132615.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Onion and Pepper</td></tr>
</tbody></table>*It's important to do this ahead of time so that they can quickly be added after partially cooking the shrimp. Otherwise the shrimp would be well done, hard, and less juicy.<br />
**We add these here and not earlier, because these ingredients will release water, which we don't want before this step.<br />
<br />
[20160403 Edit]<br />
<hr/><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKvZPiakyQKF18Ko85WikCQ8wMH-tsjV57jC-pe_4WEG-bcYLlix2SwDfeekRCBLJPKDBoUnUtf2FbpfvgXzCLNstpGrkkJC8J5nGkIcn9lyshyphenhyphenHHXyea42FAZ9JNsCAoZ_aBI8OCp/s1600/_DSC6199.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKvZPiakyQKF18Ko85WikCQ8wMH-tsjV57jC-pe_4WEG-bcYLlix2SwDfeekRCBLJPKDBoUnUtf2FbpfvgXzCLNstpGrkkJC8J5nGkIcn9lyshyphenhyphenHHXyea42FAZ9JNsCAoZ_aBI8OCp/s400/_DSC6199.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thawing the shrimp. (20160319)</td></tr>
</tbody></table><b>20160312:</b><br />
While I went out and bought the shrimp two days ago, I didn't have the motivation to cook them until today.<br />
<br />
<b>Steps Taken:</b><br />
<i>1.</i> Luckily for me, the shrimp I bought had already been deveined. <i>2.</i> As such I washed them and let them dry. <i>3.</i> Then I cut up about half a pepper, a couple stalks of green onion, and some garlic (about two cloves). I also chopped up an oddly shaped red onion.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPw6nC3rax6ObinOb08jsWF5EsL5-kakiol7G1jXF1C_g8UmK-EkthBVClUUBOZeu8eMCyb4PE6FPmra6Z5oxwamPsa9g12vxqCy3Gj6zTT00oG-xM2-mbgGIDnvOB7JSU9yFS8Wl/s1600/20160312_133648+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPw6nC3rax6ObinOb08jsWF5EsL5-kakiol7G1jXF1C_g8UmK-EkthBVClUUBOZeu8eMCyb4PE6FPmra6Z5oxwamPsa9g12vxqCy3Gj6zTT00oG-xM2-mbgGIDnvOB7JSU9yFS8Wl/s400/20160312_133648+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Onion</td></tr>
</tbody></table><i>Optional.</i> Deciding to use the bacon oil, I cooked some uncured hickory smoked thick sliced bacon (about five strips) and poured the fat into the bowl with all the chopped ingredients. <i>3.</i> In the bowl was also a spoon of sugar and a little bit of fish sauce. <i>4.</i> Next I heated up a pan, added about a third a half stick of butter (approx. 1.5 tablespoons) and some oil.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUw_Z0Wh8_d5mCq966ZZHDamPfIarq1vw1-i1dehnyQoimnjfTXPSXms4jZ3bF6IeRCALn5_8Zav4IoQGJUmE0RIWRg-UlTgoVGE9OSS8NCTK1SlHuSmoYS7Ip_JJT4hgayRuiUYys/s1600/_DSC6202.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUw_Z0Wh8_d5mCq966ZZHDamPfIarq1vw1-i1dehnyQoimnjfTXPSXms4jZ3bF6IeRCALn5_8Zav4IoQGJUmE0RIWRg-UlTgoVGE9OSS8NCTK1SlHuSmoYS7Ip_JJT4hgayRuiUYys/s400/_DSC6202.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmm... bacon. (20160319)</td></tr>
</tbody></table>Feeling as if I had put too much oil, I poured some of the oil and butter out into a bowl before adding the shrimp. <i>5, 6.</i> After I added the shrimp, I placed them in one by one, and then started flipping them. <i>7.</i> Then when they turned reasonably pink, I poured in the bowl of ingredients and let it all cook for a while. <i>8.</i> Along the way, my aunt - who had been watching - opened up a jar labeled "Shrimp Paste with Soya Bean Oil" and scooped some of its contents into my pan. While I was a bit surprised, it added a nice red color to the sauce. <i>9.</i> Added some freshly ground pepper.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_EEek6B0NPKn1LA2r9I_pWx4kgwkm6qfoMccBhk2BW37-SMAgVTxS9-ovC2IXGpwVnyW4dLHZUIV33Ey84IpemwGZDHDkVPXNgolKqkbI5mrBd0LqcqFB5LvQsmaf5qHRgivovaR/s1600/20160312_135238+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_EEek6B0NPKn1LA2r9I_pWx4kgwkm6qfoMccBhk2BW37-SMAgVTxS9-ovC2IXGpwVnyW4dLHZUIV33Ey84IpemwGZDHDkVPXNgolKqkbI5mrBd0LqcqFB5LvQsmaf5qHRgivovaR/s400/20160312_135238+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where there is bacon...</td></tr>
</tbody></table><b>Thoughts:</b><br />
While I didn't remember to take any notes on how the shrimp tasted, I gobbled up as much as I could before feeling full. In fact, I ate them so fast, there were only about three left when I realized I forgot to take any pictures of the cooked shrimp! Whether they were just absolutely delicious or I was just absolutely hungry, I vaguely remember them tasting juicy and having a nice buttery and/or bacon flavor to them (though not overwhelming).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztObzqORgmnHvAwz0g-CPlbG-BNGeIqrhMn2MGFPkjR8KQgN5cu-Pg8SWzzN8PEWRgwYkXjliXixuVYVNuVXCODRv_gZKkWY990mehr3I1TQSZfouD20R2jel6o5D-Am9coDj4Ays/s1600/20160312_135310+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztObzqORgmnHvAwz0g-CPlbG-BNGeIqrhMn2MGFPkjR8KQgN5cu-Pg8SWzzN8PEWRgwYkXjliXixuVYVNuVXCODRv_gZKkWY990mehr3I1TQSZfouD20R2jel6o5D-Am9coDj4Ays/s400/20160312_135310+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...there is bacon grease.</td></tr>
</tbody></table>I also recall my aunt tried one or two pieces and might have considered the shrimp a bit on the bland side. This would best reflect the small amount of garlic and fish sauce used relative to what may be considered average.<br />
<br />
<b>Notes for Later:</b><br />
While writing up this post, one of the things I read about was how to render bacon fat. In short, cook bacon in a cast-iron pan over low heat to get out a bunch of fat. Strain the fat into a glass jar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ICC3vPlV6DzTcOhB7taz5s7_HEi2MkNMoNk_MfqIcXjO_KzA3fNplKqdnQ_tlD2VrNqMXRBj6bHgpgmWIpDN25eg2-yRpfdJzHXJ9ZMozTXoRvVOgs7WzHityguVXY-Z91q182yP/s1600/20160312_213020+%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ICC3vPlV6DzTcOhB7taz5s7_HEi2MkNMoNk_MfqIcXjO_KzA3fNplKqdnQ_tlD2VrNqMXRBj6bHgpgmWIpDN25eg2-yRpfdJzHXJ9ZMozTXoRvVOgs7WzHityguVXY-Z91q182yP/s400/20160312_213020+%255B2%255D.jpg" /></a></div><br />
A package will yield about half a cup of fat. The article I read also suggested to just use regular bacon (as opposed to flavored bacon).<br />
<br />
Of course, by the time of this post, I have also repeated the above two more times. I'll post them as soon as I can.<br />
<br />
[20160403 Edit]<br />
<hr/><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzPJNgyia3dpGk260ndTaet4OLoHoA4L5kATmHMiFx4SDnngS1RuHCl_LYABsIIbEh4A0YlnCvAazdqU5FqaS0o19AWM0v0ZwwbqccR_cOr0yx6Lmirikl4b6XmA3Wn_JsPtu2SQN/s1600/_DSC6206+%255B2%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzPJNgyia3dpGk260ndTaet4OLoHoA4L5kATmHMiFx4SDnngS1RuHCl_LYABsIIbEh4A0YlnCvAazdqU5FqaS0o19AWM0v0ZwwbqccR_cOr0yx6Lmirikl4b6XmA3Wn_JsPtu2SQN/s400/_DSC6206+%255B2%255D.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green onion and Pepper</td></tr>
</tbody></table><b>20160319:</b><br />
Being one of my favorite foods to eat, I was quick to prepare shrimp for a second time.<br />
<br />
As a short summary, I felt as if I took less time preparing the shrimp today than the last time.<br />
<br />
<b>Steps Taken:</b>*<br />
<i>1.</i> This time around I bought a package of shrimp from the frozen aisle.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSff4BAvKfQtA2CILUKtPV8ay_JAOO7-rCmq4Ec7vqZBFHSWttkc7aj5Wb8_G-4xtwl3GnIKeBEr6xforsbRmEva9XY7LfGXETTeDlR7jfJkaSYHyLlPulmDYUEJrCcYT375NuJj1s/s1600/_DSC6208+%255B2%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSff4BAvKfQtA2CILUKtPV8ay_JAOO7-rCmq4Ec7vqZBFHSWttkc7aj5Wb8_G-4xtwl3GnIKeBEr6xforsbRmEva9XY7LfGXETTeDlR7jfJkaSYHyLlPulmDYUEJrCcYT375NuJj1s/s400/_DSC6208+%255B2%255D.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right to Left: Whole Clove, Crushed Clove, Peeled Clove</td></tr>
</tbody></table>Emptying about half the bag into a basket, I ran cold water over the shrimp and let them thaw. Like with the shrimp I used before, these shrimps had already been deveined.<br />
<br />
<i>3.</i> While waiting, I prepared three cloves of garlic, some green onion, what remained of the pepper from last week, and half an onion. <i>Optional.</i> Next I cooked some bacon to obtain its oils, but this time I randomly threw in some of the onion I had cut.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmNYBKeNIR1k6nCkDxY2lSFGjoE8tTN1KNguZmTY01_dIQ4ccYk6SEav6RfUQ079Jk7R00IYqVz1DV4NEO5ohEuxEyTV64TUBzer8qFf-qICd9t_R_0KSC7DFdzoWsPuhhrv9fMqB/s1600/_DSC6209+%255B2%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmNYBKeNIR1k6nCkDxY2lSFGjoE8tTN1KNguZmTY01_dIQ4ccYk6SEav6RfUQ079Jk7R00IYqVz1DV4NEO5ohEuxEyTV64TUBzer8qFf-qICd9t_R_0KSC7DFdzoWsPuhhrv9fMqB/s400/_DSC6209+%255B2%255D.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion</td></tr>
</tbody></table>After draining the bacon oil, I lightly cleaned the pan with a slice of onion. <i>4.</i> Next I sliced butter (about 1.5 tablespoons) into the pan and decided to omit the vegetable oil.<br />
<br />
<i>5, 6.</i> Ready to add the shrimp, I placed them around the plan so that they were all oriented the same direction. This made it easy to keep track of which I had already flipped. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLAw3prMymEtVO9LFv6sc-wx6JKc_dWOv0UNJe7q8lMeJ74bMv1UrFC_PD_m105tM_rFG35JC2qzLIlwhgfxqHIvbHrk-UkeVMKPHcfEq6IJxQMpWoHq5uw3ZAKUaD7UnPRXHCIcm/s1600/_DSC6215.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLAw3prMymEtVO9LFv6sc-wx6JKc_dWOv0UNJe7q8lMeJ74bMv1UrFC_PD_m105tM_rFG35JC2qzLIlwhgfxqHIvbHrk-UkeVMKPHcfEq6IJxQMpWoHq5uw3ZAKUaD7UnPRXHCIcm/s400/_DSC6215.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It almost didn't fit.</td></tr>
</tbody></table><i>7, 9.</i> I then added the previously prepared ingredients and eventually remembered to add fish sauce (nuoc mem), sugar, and freshly ground pepper.<br />
*The items are numbered with respect to my previous post.<br />
<br />
<b>Thoughts:</b><br />
For the most part, the dish had a dominantly garlic taste - I added more today than I did last time. While I didn't remember the nuoc mem and sugar until later, I'm not sure it made a difference.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cPHolx6gyrzolbHX1plkQY3V_nixI-qm_34Dl-kjL5uM74YtFxibru7hNqjheV9-BnTGi3t6qlCH_D10y_rhLfAOUZ1TQj011aolJtU8zMbJupARmCU2Tfj8bgeSpHo9DjxpMu0N/s1600/_DSC6220+%255B3%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cPHolx6gyrzolbHX1plkQY3V_nixI-qm_34Dl-kjL5uM74YtFxibru7hNqjheV9-BnTGi3t6qlCH_D10y_rhLfAOUZ1TQj011aolJtU8zMbJupARmCU2Tfj8bgeSpHo9DjxpMu0N/s400/_DSC6220+%255B3%255D.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ingredients have now been added.</td></tr>
</tbody></table>Overall, I liked the finished product and believe it tasted better than my last attempt. It should, however, be noted that I did not add any shrimp paste this time around. 3:04PM PT<br />
<br />
[20160407 Edit]<br />
<hr/><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhScYpVg1hYsHsLPyn3bB6ewdDt5fBMoDSiSyEhSjSC9-VRL7bJI8fCSCwPdX3SryvRKrsuY4LIACfaQ5XOxYKHaZgvziGfTKXDZG115E_2LR_UKe3Z2wPb_m6plpzTig1jM31Y5NL/s1600/_DSC6233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhScYpVg1hYsHsLPyn3bB6ewdDt5fBMoDSiSyEhSjSC9-VRL7bJI8fCSCwPdX3SryvRKrsuY4LIACfaQ5XOxYKHaZgvziGfTKXDZG115E_2LR_UKe3Z2wPb_m6plpzTig1jM31Y5NL/s400/_DSC6233.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished! (20160319)</td></tr>
</tbody></table><b>Relevant Links:</b><br />
<a href="http://cooking.supertran.net/2016/03/shrimp-and-asparagus.html">Shrimp and Asparagus</a>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-19651049035870248352015-09-13T19:50:00.000-07:002017-01-14T21:14:31.175-08:00Baileys Irish Cream and Greek Yogurt<b>20150913:</b><br />
Today I mixed Baileys Irish cream into some Greek yogurt as a form of dessert.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYqJcY2O4IUA7DYiWfWgbG5ZOBYrygQqqAU_t-aEmQV4U_1_7SfyL1becCQISsiDaxu2azgTuKEG_W-MHqV5wMhdlkTCzdUvOvmcmAdVAsN6qDBwhvJimTr3gYtGr8j_YwFLk-sCF3uk/s1600/20150913_195041+%255BR%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYqJcY2O4IUA7DYiWfWgbG5ZOBYrygQqqAU_t-aEmQV4U_1_7SfyL1becCQISsiDaxu2azgTuKEG_W-MHqV5wMhdlkTCzdUvOvmcmAdVAsN6qDBwhvJimTr3gYtGr8j_YwFLk-sCF3uk/s400/20150913_195041+%255BR%255D.jpg" width="400" height="225" /></a></div><br />
While I didn't take any notes, I recall trying different ratios of Baileys to yogurt (adding Baileys and stirring until the ratio went from mostly yogurt to mostly Baileys) and remember there being a sweet spot.<br />
<br />
In any case, I'll try it again in the near future but with more care.<br />
<br />
[Never posted on <a href="www.supertran.net">www.supertran.net</a>]Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-8932337142063029182015-08-14T16:00:00.000-07:002016-12-23T13:53:36.731-08:00Beef Chili<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLndmHQdCJ5xysJPFZq2o5mKWxbs1059j-TbVngI4eQIDjkc_PtnvCrUkTMEhFhKSTiFjvyCgCCvBqJyzt3-k0SBhGjUYW7pC2o1BBH4G42HQUMqjjTC14tPvk39iia3w4MYS1h8MEGoW/s1600/20150814_144539.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLndmHQdCJ5xysJPFZq2o5mKWxbs1059j-TbVngI4eQIDjkc_PtnvCrUkTMEhFhKSTiFjvyCgCCvBqJyzt3-k0SBhGjUYW7pC2o1BBH4G42HQUMqjjTC14tPvk39iia3w4MYS1h8MEGoW/s400/20150814_144539.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Chili</td></tr>
</tbody></table><b>20150814:</b><br />
After seeing a recipe for beef chili on a can of beans, I decided to make some.<br />
<br />
<b>Ingredients:</b><br />
Ground beef - 1 lb. | Sun dried tomatoes | Diced tomatoes - 1 can | Black beans - 1 can<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMui8SgQ3BDID41ldnmthdoBQAuq_fxNJHSG_4FXJ3pvQB5PljQhaLoF3cXoTz3FPjcMITyg9Mgruvu4uvqSZ5UkVlp51AZDhztkUsUYeBOMKQ387OCLQQGJdEs0IPuqLcE9NeP3KRRIp/s1600/20150814_140614+%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMui8SgQ3BDID41ldnmthdoBQAuq_fxNJHSG_4FXJ3pvQB5PljQhaLoF3cXoTz3FPjcMITyg9Mgruvu4uvqSZ5UkVlp51AZDhztkUsUYeBOMKQ387OCLQQGJdEs0IPuqLcE9NeP3KRRIp/s400/20150814_140614+%255B2%255D.jpg" /></a></div><br />
<b>Steps I Took:</b><br />
1) Used canola oil.<br />
2) Cooked beef for about 6 min on high until brown.<br />
3) Added sun dried tomatoes (pre-chopped from jar).<br />
4) Added vegetable soya sauce (soy sauce).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkGUO69WlT8Z1enOhjl7FSAD29cS4-Bq6jZFVfP9M-Q93NKopTHnS0DRUzQowdGUF7yh04nbF2MhKmaBI0XRu6DnsM5tE_eMaRLy2-eSMmvPajGm0RqGjOcjhL6-kfGaw_7MNDKdujbUn/s1600/20150814_140553+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkGUO69WlT8Z1enOhjl7FSAD29cS4-Bq6jZFVfP9M-Q93NKopTHnS0DRUzQowdGUF7yh04nbF2MhKmaBI0XRu6DnsM5tE_eMaRLy2-eSMmvPajGm0RqGjOcjhL6-kfGaw_7MNDKdujbUn/s400/20150814_140553+%255B2%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef - 93% lean / 7% fat</td></tr>
</tbody></table>5) Drained beef.<br />
6) Added diced tomatoes first.<br />
7) Added black beans (undrained).<br />
8) Let simmer for about fifteen minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNXN3rHPYtTCZC4bXhTO2WpRWcSO_YJpbrf6KDULUPpGvnBwp7sQYyOca1THhxnCMk56RVQdaW688gwrBCwDZ8QzaAIIKvVKxk7t-qJgAiZyivDH89yWw3ZfZ3R9iYzFjVx-ZpakSs9xW/s1600/20150814_140631+%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNXN3rHPYtTCZC4bXhTO2WpRWcSO_YJpbrf6KDULUPpGvnBwp7sQYyOca1THhxnCMk56RVQdaW688gwrBCwDZ8QzaAIIKvVKxk7t-qJgAiZyivDH89yWw3ZfZ3R9iYzFjVx-ZpakSs9xW/s400/20150814_140631+%255B2%255D.jpg" /></a></div><br />
<b>Comments and Results:</b><br />
I planned to eat the dish over three meals and so today I ate a third of it. I liked how I could taste the diced tomatoes. The beans and beef also tasted good.<br />
<br />
Furthermore, for whatever reason, the dish was free of this weird aftertaste that is usually present when I heat and eat beef chili from a can.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45otQgcwZ7f6T3hpto3SfLMvHQfLUcYMS9y-NwO0CJ3ebvd7_Z9IJWm6HFJWLsaDAPk5pGahXsf7U0HLGUzwAzPWzl74P7YFKOGRU0DA5vLm4gcykhCFK51DmDvhQl99_tsqgGqbOXZoO/s1600/20150814_142549.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45otQgcwZ7f6T3hpto3SfLMvHQfLUcYMS9y-NwO0CJ3ebvd7_Z9IJWm6HFJWLsaDAPk5pGahXsf7U0HLGUzwAzPWzl74P7YFKOGRU0DA5vLm4gcykhCFK51DmDvhQl99_tsqgGqbOXZoO/s400/20150814_142549.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Added diced tomatoes first.</td></tr>
</tbody></table>I wonder if the reason is because I used black beans and the beans used in canned beef chili are pinto.<br />
<br />
I should also note that the dish tasted exceptionally good for its simplicity; there were no herbs, no spices, no garlic, and no onions.<br />
<br />
Anyways, I'm happy to slowly be getting back into cooking! 3:00PM PT<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMu4L2184Z8TRPUnwRLHT0ZBNxSiXzcfQ9aw5WuG_bvMvmiees63VUGStHrnZSy-z6FNi-JndPq1jBVSwh_-TS-1SzuRkTEH_VvHClIoGlVLrFLiPSVjEcFZqeh4_cGst6fPoSwRJ82plT/s1600/20150814_140655+%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMu4L2184Z8TRPUnwRLHT0ZBNxSiXzcfQ9aw5WuG_bvMvmiees63VUGStHrnZSy-z6FNi-JndPq1jBVSwh_-TS-1SzuRkTEH_VvHClIoGlVLrFLiPSVjEcFZqeh4_cGst6fPoSwRJ82plT/s400/20150814_140655+%255B2%255D.jpg" /></a></div>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-80353616175667886542015-08-06T20:20:00.000-07:002016-12-23T13:53:36.720-08:00Fettuccine and Tuna<b>20150806:</b><br />
Today I put together a simple dish with the aim of trying to cook a little bit more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYSc7lTr3QgSS2JavI_N6QIH0LL6v5bIPZfUvM_UfDRdeHrIECF66awuProoVzeDTIcI9bUWyAN-d83uiISOtKzlUmchRIxMYSnOSLEQgxJx1pomQ348EvVXn2ms7_KRngJw7gdqzHRaT/s1600/20150806_202000+%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYSc7lTr3QgSS2JavI_N6QIH0LL6v5bIPZfUvM_UfDRdeHrIECF66awuProoVzeDTIcI9bUWyAN-d83uiISOtKzlUmchRIxMYSnOSLEQgxJx1pomQ348EvVXn2ms7_KRngJw7gdqzHRaT/s400/20150806_202000+%255B2%255D.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Fettuccine - 1/4 box (2 servings)* | Soy sauce | Pasta sauce - 8 oz. | Tuna - 1 can<br />
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*I estimated using a quarter of the box, but I later found out that the box has several concentric circles for measuring out the amount of pasta.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrx6nchnl8FLr2pd7FrOuZqQS6-9gILeUCd41YH0kMYOX2-9o5FxINDYP5wiwXdOpAspr81uNDUjSMT-nBXJiy0DP59KBapFZBeCvhTsAgyF-aEjgatMmdV7t7Ma3-z6bQ5yiRiEexstH1/s1600/20150806_212306+%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrx6nchnl8FLr2pd7FrOuZqQS6-9gILeUCd41YH0kMYOX2-9o5FxINDYP5wiwXdOpAspr81uNDUjSMT-nBXJiy0DP59KBapFZBeCvhTsAgyF-aEjgatMmdV7t7Ma3-z6bQ5yiRiEexstH1/s400/20150806_212306+%255B2%255D.jpg" /></a></div><br />
<b>Steps I Took:</b><br />
1) Added some soy sauce to a pot of water and brought the water to boiling.<br />
2) When the water started boiling, I took two ends of the bundle of fettuccine and broke it in half.*<br />
3) I boiled the fettuccine for exactly eleven minutes (al dente).<br />
4) Drained a can of tuna and mashed it at the bottom of a bowl.<br />
5) Poured in the sauce and continued mashing.<br />
6) Stirred the tuna and sauce in together with the pasta.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1goizLClggoJEPb8zb7ktsJpllmkg1bo7KZAeuYGQ2jhyphenhyphenpaBapntAD1c3M7R5bdKsTUmGyZRl3HerCy-lnkQX9kDgcDqYluk8BWfvRlp0f-VmxV4aMcCk0E4-PP35rg7FWqbnvCONuQm2/s1600/20150813_125004+%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1goizLClggoJEPb8zb7ktsJpllmkg1bo7KZAeuYGQ2jhyphenhyphenpaBapntAD1c3M7R5bdKsTUmGyZRl3HerCy-lnkQX9kDgcDqYluk8BWfvRlp0f-VmxV4aMcCk0E4-PP35rg7FWqbnvCONuQm2/s400/20150813_125004+%255B2%255D.jpg" /></a></div><br />
*I almost always break the bundle in half.<br />
<br />
<b>Comments:</b><br />
The dish was delicious. The firmness of the pasta combined with the big tomatoes in the sauce went well with the texture and flavor of the tuna. 8:22PM PT<br />
<br />
In hindsight, I wish I had an egg or two to cook and add to the dish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtfcqXjyypbZv84ftQAqRmXPCpIhz1IkWT6la1fXWb7MVDrqMyTJsxHrV7p2suXOL23NW8xaG4ovMT0GdOvkKWFIQ1-gIXK28YppV5Xiy0M9azDdXc8_xSnvSAf9NefK6mniLXi5938Za/s1600/20150813_123911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtfcqXjyypbZv84ftQAqRmXPCpIhz1IkWT6la1fXWb7MVDrqMyTJsxHrV7p2suXOL23NW8xaG4ovMT0GdOvkKWFIQ1-gIXK28YppV5Xiy0M9azDdXc8_xSnvSAf9NefK6mniLXi5938Za/s400/20150813_123911.jpg" /></a></div><br />
<b>20150813:</b><br />
An easy variation was to buy some (imitation) crab sticks / crab meat and add them instead of the tuna.<br />
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Like the tuna, it was helpful to mash the crab sticks in order to get a finer texture.Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-51945222538727316032013-03-23T11:20:00.000-07:002016-12-23T13:53:36.707-08:00Lasagna<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GPH7P40VAfFJwKRmDAcOdL-XF_eoR64508IwjsRC_TROkqNlrDEvvd0W4hZ8rOzNDD-SwjtfVRv2Bc9n4XSLBxZKf44mfnM4uTFKqywY5Zf64TFO7Y9MO8QaH92miVI0w-Rpyy2QbZE/s1600/20130323_192610+%5B2%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GPH7P40VAfFJwKRmDAcOdL-XF_eoR64508IwjsRC_TROkqNlrDEvvd0W4hZ8rOzNDD-SwjtfVRv2Bc9n4XSLBxZKf44mfnM4uTFKqywY5Zf64TFO7Y9MO8QaH92miVI0w-Rpyy2QbZE/s400/20130323_192610+%5B2%5D.jpg" width="400" /></a></div><br />
<b>20130323:</b><br />
While I previously helped make <a href="http://cooking.supertran.net/2012/11/lasagna.html">lasagna</a> once before, I wanted to put one together on my own. This time, however, I used a different recipe as a guide and played around with the proportions; part of this was due to the glassware I had available.<br />
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<b>Ingredients (Part 1):</b><br />
3/4 lb ground beef | 1/2 cup onion | 1 lb Italian sausage (sweet)* | White cooking wine |<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-JVOj_w0SGoiVoBx7lLOiVJKBK59brElXEyacVws5fnOXqmmBakVcKRthTDRlIcTCKhAREaEbVlblL9euF84D3WS_cSKElExgr68gIt2BN_MWRPH_DhDTJXYXPtTDBHU3Wz6YGZX1VU/s1600/20130323_144533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-JVOj_w0SGoiVoBx7lLOiVJKBK59brElXEyacVws5fnOXqmmBakVcKRthTDRlIcTCKhAREaEbVlblL9euF84D3WS_cSKElExgr68gIt2BN_MWRPH_DhDTJXYXPtTDBHU3Wz6YGZX1VU/s400/20130323_144533.jpg" width="400" /></a></div><br />
Tomato sauce (Italian Sausage & Peppers) | 1 can crushed tomatoes = 28 oz | 1 can tomato paste = 12 oz | Garlic | 2 tbsp sugar | 1 tsp dried ? | 1 tbs salt (I used Jane's Krazy Mixed-Up Seasonings) | 1 tsp seasoning (I used Grilled Steak Seasoning)<br />
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*Remember after partially cooking, to slice the sausages at a diagonal. I'm not sure of the most aesthetically pleasing diagonal cut, but I feel as if consistency is important <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnPAT3gjC7HZpTlcKrfPJ4N3ug5WJf-KSOaE5BVPBps3eNEDSzYgH0mqOL-RQPvqwUFUmlbfz7k0SIXFd5qgZS-__xffFhlsDx0NbBCl_kZpP_nZ_LRp1QmgqRz7g-Zvm68C198BUMrI/s1600/20130323_142314+%5B2%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnPAT3gjC7HZpTlcKrfPJ4N3ug5WJf-KSOaE5BVPBps3eNEDSzYgH0mqOL-RQPvqwUFUmlbfz7k0SIXFd5qgZS-__xffFhlsDx0NbBCl_kZpP_nZ_LRp1QmgqRz7g-Zvm68C198BUMrI/s400/20130323_142314+%5B2%5D.jpg" width="400" /></a></div><br />
<b>Steps I Took:</b><br />
<i>Ground Beef:</i> Cooked the ground beef until brown.*<br />
<i>Sausages:</i> Flipped the sausages after one minute, then after two minutes, then after three minutes, and finally after four minutes. Added white wine. Added onion and garlic when cooking the sausages.<br />
<i>Cooking the Meat together with the Sauce:</i> In a big pot I placed all the ingredients from Part 1.<br />
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*I forgot to add onion and garlic to the ground beef.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvZfe_KbspH0aEsBuVu67s9pBXbn-Zt3G58o9Fhw7AGEzRRFK8rANELIAoEBQJkACE7MW-oAIsAJ-bpKV2LrFJshu0vxqrdiQVNNP7SldvVgZUgT32DjlzgvbQ3WeT8mIKcwzXxVInMU/s1600/20130323_144942+%5B2%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvZfe_KbspH0aEsBuVu67s9pBXbn-Zt3G58o9Fhw7AGEzRRFK8rANELIAoEBQJkACE7MW-oAIsAJ-bpKV2LrFJshu0vxqrdiQVNNP7SldvVgZUgT32DjlzgvbQ3WeT8mIKcwzXxVInMU/s400/20130323_144942+%5B2%5D.jpg" width="400" /></a></div><br />
<b>Ingredients (Part 2):</b><br />
Lasagna noodles | 16 ounces ricotta cheese | 1 egg | 1/2 tsp salt | 3/4 pound mozzarella cheese | 3/4 cup Parmesan cheese<br />
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<b>Steps I Took:</b><br />
<i>Cheese Mix:</i> Mix together the ricotta cheese, egg, and 1/2 tsp salt.<br />
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I ended up using nearly all of the mozzarella cheese, but only a portion of the cheese mix.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdlRkjMx4Xzy4dgixcdD9WUoZN1DHgKfM5xAm-QP3-PvyuCtb8igK8DS70r-qdCrAhuJ-kvmN6IsHAjAD4w5A3IGgMEKdIUzPJ2c-4qoNWJ4njFfXmEER4Mb_3ihMNFCUhPCiWcJ6yIA/s1600/20130323_160436+%5B2%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdlRkjMx4Xzy4dgixcdD9WUoZN1DHgKfM5xAm-QP3-PvyuCtb8igK8DS70r-qdCrAhuJ-kvmN6IsHAjAD4w5A3IGgMEKdIUzPJ2c-4qoNWJ4njFfXmEER4Mb_3ihMNFCUhPCiWcJ6yIA/s400/20130323_160436+%5B2%5D.jpg" width="400" /></a></div><br />
I saved the remaining mix to make a second lasagna on 20130325.<br />
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<b>Assembly:</b> (from bottom to top)<br />
Bottom: Meat sauce ||<br />
Layer: Lasagna noodles | Ricotta cheese | Mozzarella cheese | Meat sauce | Parmesan cheese ||<br />
Repeat: Lasagna Noodles | Ricotta Cheese | Mozzarella cheese | Meat sauce | Parmesan cheese ||<br />
Top: Mozzarella cheese | Parmesan cheese ||<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BueUO79oBUeOMLueWfmC4n7VS3xTZ9PXcVwQ-1axaxRiyL5vTH5RAQvhFio-PiYTOtCNaBcOMN5jbImOHuKyfqg1QJI_5tA5CJK9_c7FDWg2vtTGOUppMkpSZA3h_bz19cfVBhhHv-o/s1600/20130323_162614+%5B2%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BueUO79oBUeOMLueWfmC4n7VS3xTZ9PXcVwQ-1axaxRiyL5vTH5RAQvhFio-PiYTOtCNaBcOMN5jbImOHuKyfqg1QJI_5tA5CJK9_c7FDWg2vtTGOUppMkpSZA3h_bz19cfVBhhHv-o/s400/20130323_162614+%5B2%5D.jpg" width="400" /></a></div><br />
<b>Result:</b><br />
I recall enjoying the completed dish. However, it was also heavy. Perhaps I could have added more of the meat sauce and less mozzarella cheese. I could have also cooked to my taste by making the meat sauce meatier and using less tomato sauce. <br />
<br />
Speaking of the tomato sauce, I was glad that I used Newman's Own Italian Sausage & Peppers, because it included small slices of sausages which were a welcomed addition to the beef and sausage I already had placed in the sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1c0jQW2akw6O740tsVg9vNL20yM2647hxgXrxG8kazrfOqlAuD1qu386HZdVhz_Upd83K3qVZB43W9LRI8T8iEGtxGZdWUKuYi8N_GUuq8CJgE38hR84XmeNMz4hrpzycmdbbUGfq0M/s1600/20130323_192224+%5B2%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1c0jQW2akw6O740tsVg9vNL20yM2647hxgXrxG8kazrfOqlAuD1qu386HZdVhz_Upd83K3qVZB43W9LRI8T8iEGtxGZdWUKuYi8N_GUuq8CJgE38hR84XmeNMz4hrpzycmdbbUGfq0M/s400/20130323_192224+%5B2%5D.jpg" width="400" /></a></div><br />
Aesthetically, the lasagna didn't seem to keep itself in layers as well as I the <a href="http://cooking.supertran.net/2012/11/lasagna.html">Thanksgiving lasagna</a> did.<br />
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[20130510]<br />
<hr /><b>Relevant Links:</b><br />
<a href="http://allrecipes.com/recipe/worlds-best-lasagna/">World's Best Lasagna (AllRecipes.com)</a>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-4980258445814805552012-12-01T14:30:00.000-08:002016-12-23T13:53:36.703-08:00Sausage, Asparagus, and Mashed Potatoes<b>20121201:</b><br />
Today I made <a href="http://cooking.supertran.net/2012/09/italian-sausage-peppers-onions-and-beer.html">Italian sausage with peppers, onions, and beer</a> for the second time, added some <a href="http://cooking.supertran.net/2012/12/asparagus.html">asparagus</a>, and completed the meal with some leftover <a href="http://cooking.supertran.net/2012/11/mashed-potatoes.html">mashed potatoes</a> from <a href="http://cooking.supertran.net/2012/11/thanksgiving-dinner.html">Thanksgiving dinner</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iEBPpi4Z_OdDgIS1Op1Uqm0ZGYkG9ueFhbnjSWHrv9dwg61D_oKobcOzX3jwIjPKL_MTHiDUM2eOkkp7GxZBm9YHVvG0ooA205rbhvEwBkB4GsZpUfuBMgO1LUeyLWVrPa-T_-8uOxk/s1600/20121201_172017+%255B2%255D.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iEBPpi4Z_OdDgIS1Op1Uqm0ZGYkG9ueFhbnjSWHrv9dwg61D_oKobcOzX3jwIjPKL_MTHiDUM2eOkkp7GxZBm9YHVvG0ooA205rbhvEwBkB4GsZpUfuBMgO1LUeyLWVrPa-T_-8uOxk/s400/20121201_172017+%255B2%255D.jpg" /></a></div><br />
This post is concerned with combining the three.<br />
<br />
<b>Assembly:</b><br />
Step 1: I poured some Trader Joe's Honey Apple Butter onto the center of the plate and spread it out with a spoon.<br />
Step 2: I took my ladle and scooped up the mashed potatoes. I had it fall slowly onto the center of the plate. I took a fork and scooped out the remaining mashed potatoes from the glassware and place the remains on top of the mound. This gave the mound a more textured look.<br />
Step 3: I stacked the asparagus down onto the plate.<br />
Step 4: I placed some sausages down. In hindsight, I'm glad some of the sausages were cut at steeper diagonals. This allowed for a nicer overlap. I tried to find a sausage end that would cap off the sausages nicely.<br />
Step 5: I placed one more spear next to the sausages.<br />
Step 6: I poured some of the sauce from the asparagus pan on top of the mashed potatoes.<br />
Step 7: I garnished the top of the mashed potato with parsley.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxp9_2I45spRSf_FWfltKnj6k7AIa-P3vZ6-FXSJqosqwiVAJVth-tqBmobTtu7tbquW64pIGAXqcaCyZcDCmhLDNwFJc4oIFN8tt3XOqFXUU4R8TS_5mGdBeDUb9JLk-otQdNY8kA5Q/s1600/20121201_172040+%255B2%255D.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxp9_2I45spRSf_FWfltKnj6k7AIa-P3vZ6-FXSJqosqwiVAJVth-tqBmobTtu7tbquW64pIGAXqcaCyZcDCmhLDNwFJc4oIFN8tt3XOqFXUU4R8TS_5mGdBeDUb9JLk-otQdNY8kA5Q/s400/20121201_172040+%255B2%255D.jpg" /></a></div><br />
<b>Results:</b><br />
The honey apple butter went well in the ensemble. Of course, I like sweet dishes.<br />
<br />
The best part about this was I had the mashed potatoes, I knew I wanted to do the sausages, but including the asparagus just randomly occurred to me while roaming the supermarket. Of course they're a commonly included as a side vegetable at restaurants and they have a nice look to them, so perhaps the thought to include them wasn't as random as I've led myself to believe.<br />
<br />
Together, the sausage, mashed potatoes, and asparagus made for a good variety of taste and texture. The sausages were sweet and mildly spicy; the mashed potatoes were creamy, provided some saltiness, and contained the mouthwatering sauteed onions; and finally the asparagus were crunchy, mostly sweet from the teriyaki, and had a hint of bitterness that occasionally revealed. Actually, the bitterness sensation might have been coming from the slightly burnt teriyaki sauce.<br />
<br />
Overall, the dish was fun to put together and delicious to eat.<br />
<br />
[20121202]<br />
<hr/><b>Relevant Links:</b><br />
<a href="http://cooking.supertran.net/2012/11/mashed-potatoes.html">Mashed Potatoes</a><br />
<a href="http://cooking.supertran.net/2012/09/italian-sausage-peppers-onions-and-beer.html">Italian Sausage with Peppers, Onions and Beer</a> <br />
<a href="http://cooking.supertran.net/2012/12/asparagus.html">Asparagus</a>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-81064010919746524812012-12-01T14:00:00.000-08:002016-12-23T13:53:36.723-08:00Asparagus<b>20121201:</b><br />
So I've begin to notice a pattern with many of the activities I enjoy: a certain degree of freedom and/or improvisation. Of course, in order to obtain more degrees of freedom and/or improvisation, one needs to learn and build more and more basics.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwE_9pu-AadrKTHC0IYISqHR_jMf9cA3CUp36y6QyzeGbO-w0hxzuXhKO-PyVtQlrH10Y9FZih5ija0dNNBrO5wLa1m8tDgQYypiHUQlSZZwbMHHpJs_zavHVnKvqpJkstxBHrVTPllf0/s1600/20121201_171258+%255B2%255D.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwE_9pu-AadrKTHC0IYISqHR_jMf9cA3CUp36y6QyzeGbO-w0hxzuXhKO-PyVtQlrH10Y9FZih5ija0dNNBrO5wLa1m8tDgQYypiHUQlSZZwbMHHpJs_zavHVnKvqpJkstxBHrVTPllf0/s400/20121201_171258+%255B2%255D.jpg" /></a></div><br />
As applied specifically to this dish, it was important I learned a little bit about asparagus before ultimately doing whatever I wanted. Having done the research for the terminology after cooking the asparagus, I'm not sure there was a specific term for what I did.<br />
<br />
<b>Steps I Took:</b><br />
I put some olive oil in a pan and let it heat up. Meanwhile, I chopped up two cloves of garlic and gathered what trace amounts of onion I had left lying around. I also sliced the bottoms of the asparagus off at a diagonal (aiming for a degree of 45 degrees or more from the width for a longer diagonal). For the spears that were extra long, I cut another diagonal about halfway down the spear. I threw the garlic, onion, and asparagus in the pan and set a timer for four minutes. Then, I poured some teriyaki sauce over the asparagus, at which point, the sugars began blackening.<br />
<br />
At this point, I poured some liquid from the <a href="http://cooking.supertran.net/2012/09/italian-sausage-peppers-onions-and-beer.html">sausage dish</a> into the pan. This was from my experience that the liquid would steam off and facilitate the cooking, but I was also hoping the liquid would slow down the burning. At four minutes I took the asparagus off the heat and achieved asparagus which were still crispy on the outside, but soft on the inside.<br />
<br />
The resulting sauce was thick and sugary. As such, I enjoyed eating the asparagus. I only ate a couple of spears for dinner, but before going to sleep, I made sure to eat what remained of the asparagus. After I finished the last of the asparagus, I poured the remaining sauce into the <a href="http://cooking.supertran.net/2012/09/italian-sausage-peppers-onions-and-beer.html">sausage dish</a>.<br />
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[20121202][20161114 Edit]<br />
<hr/><b>Relevant Links:</b><br />
<a href="http://lowfatcooking.about.com/od/vegetablesandvegetarian/a/asparagus101.htm">Asparagus Tips (About.com)</a><br />
: Page 1 gives an introduction on asparagus: why eat them, how to choose and store them, and what to do with them.<br />
: Page 2 gives several options on how to cook asparagus. The page describes how to steam, boil, blanch, microwave, stir-fry, roast, and grill asparagus.<br />
<a href="http://en.wikipedia.org/wiki/Stir_frying">Stir frying (Wikipedia.org)</a><br />
<a href="http://en.wikipedia.org/wiki/Saut%C3%A9ing">Sauteing (Wikipedia.org)</a><br />
<a href="http://en.wikipedia.org/wiki/Pan_frying">Pan frying (Wikipedia.org)</a><br />
My <a href="http://cooking.supertran.net/2012/12/sausage-asparagus-and-mashed-potatoes.html">Sausage, Asparagus, and Mashed Potatoes</a> postTimothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-916612242144167742012-11-22T12:00:00.000-08:002016-11-13T12:29:54.510-08:00Thanksgiving Dinner<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmc0M20F9Jp2Q7BgJisr67CGKYxaq_CRFvrIowuHvQmtg7qIZTqV6PTA9kQdXWAH7mr3Hxbb5zhIomagjZWSKfXS9sTpNASZ2ixtuFR8ivhUzCkhst2OrYC2-hVZDtnQYts5blNrZEL-M/s1600/20121122_172930+%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmc0M20F9Jp2Q7BgJisr67CGKYxaq_CRFvrIowuHvQmtg7qIZTqV6PTA9kQdXWAH7mr3Hxbb5zhIomagjZWSKfXS9sTpNASZ2ixtuFR8ivhUzCkhst2OrYC2-hVZDtnQYts5blNrZEL-M/s400/20121122_172930+%255B2%255D.jpg" width="400" /></a></div><br />
<b>20121122:</b><br />
My favorite dish by far was the lasagna. It was so delicious. I don't know if it was the beef, the pepperonis, the cheese, or just the whole combination that worked so well. Perhaps it was hard to go wrong with lasagna.<br />
<br />
My second favorite dish was the sweet potato casserole. Despite being a little burnt on top, it still turned out delicious; it was mostly a coloration issue rather than a taste issue. As a side dish it rocked, but the lasagna was the delicious main dish.<br />
<br />
[20121126]<br />
<hr/><b>Dishes Prepared:</b> (Alphabetical)<br />
<a href="http://cooking.supertran.net/2012/11/green-bean-casserole.html">Green Bean Casserole</a><br />
<a href="http://cooking.supertran.net/2012/11/lasagna.html">Lasagna</a><br />
<a href="http://cooking.supertran.net/2012/11/mashed-potatoes.html">Mashed Potatoes</a><br />
<a href="http://cooking.supertran.net/2012/11/sweet-potato-casserole.html">Sweet Potato Casserole (Take 2)</a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nPCVmBKXVu69SeDVNnkIS6shjJYPC62ron-S44NEW92AmGxeIYfRrqiZuhnjR3GPeIgigQvGt6jAIaq04m4IZwhPUhyphenhyphenG30v9GIUWifpg61gyMjE9ExgotNP16sXmCDbZqoXmkasJ3_g/s1600/20121124_164825+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nPCVmBKXVu69SeDVNnkIS6shjJYPC62ron-S44NEW92AmGxeIYfRrqiZuhnjR3GPeIgigQvGt6jAIaq04m4IZwhPUhyphenhyphenG30v9GIUWifpg61gyMjE9ExgotNP16sXmCDbZqoXmkasJ3_g/s400/20121124_164825+%255B2%255D.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A mix of the sweet potato casserole, green bean casserole, and mashed potatoes (20121124)</td></tr>
</tbody></table><hr/><b>My Contributions:</b><br />
<a href="http://cooking.supertran.net/2012/11/mashed-potatoes.html#part1">Prepared potatoes.</a> | <a href="http://cooking.supertran.net/2012/11/sweet-potato-casserole.html#part1">Baked sweet potatoes.</a> | <a href="http://cooking.supertran.net/2012/11/green-bean-casserole.html#part1">Prepared green bean casserole (base).</a> | <a href="http://cooking.supertran.net/2012/11/mashed-potatoes.html#part2">Prepared mashed potatoes.</a> | <a href="http://cooking.supertran.net/2012/11/sweet-potato-casserole.html#part2">Prodded sweet potatoes.</a> | <a href="http://cooking.supertran.net/2012/11/lasagna.html#part2">Prepared lasagna.</a> | <a href="http://cooking.supertran.net/2012/11/sweet-potato-casserole.html#part3">Prepared sweet potato casserole</a> | <a href="http://cooking.supertran.net/2012/11/lasagna.html#part4">Baked lasagna.</a> | <a href="http://cooking.supertran.net/2012/11/sweet-potato-casserole.html#part4">Baked sweet potato casserole.</a> | <a href="http://cooking.supertran.net/2012/11/green-bean-casserole.html#part2">Prepared green bean casserole (top) and bake it</a><br />
<hr/><b>Last.fm:</b><br />
Listening to Last.fm Radio Station: Ingrid Michaelson | 8:27AM to 12:53PM<br />
Listening to Last.fm Radio Station: Florence + the Machine | 12:48PM to 2:14PM<br />
Listening to Last.fm Radio Station: Jack Johnson | 2:53PM to 6:01PM<br />
Listening to Last.fm Radio Station: System of a Down | 6:03PM to 6:36PM<br />
Listening to Last.fm Radio Station: The White Stripes | 6:42PM to 7:24PM<br />
Listening to Last.fm Radio Station: Lily Allen | 7:31PM to 8:00PMTimothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-91678252223946936282012-11-22T11:47:00.000-08:002016-12-23T13:53:36.734-08:00Lasagna<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPcFl-adeUmKU65ESDe1_5DeBbcFlwAxuvUGZDKtTvz0JKhwQ56UwOGkDiFHsUOgKR7Wt041gzOBKhHMgSwfW2EHoC6H02NhSYgRbLAyswnIt0SFOTrZyXtuToZ7DL61q59S1N76BYec/s1600/20121126_104932.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPcFl-adeUmKU65ESDe1_5DeBbcFlwAxuvUGZDKtTvz0JKhwQ56UwOGkDiFHsUOgKR7Wt041gzOBKhHMgSwfW2EHoC6H02NhSYgRbLAyswnIt0SFOTrZyXtuToZ7DL61q59S1N76BYec/s400/20121126_104932.jpg" /></a></div><br />
<b>20121122:</b><br />
My friends and I made lasagna as part of <a href="http://cooking.supertran.net/2012/11/thanksgiving-dinner.html">Thanksgiving dinner</a>!<br />
<br />
<b>Steps We Took:</b><br />
Listening to Last.fm Radio Station: Jack Johnson<br />
<br />
<span id="part1"><b>Part 1:</b></span> Pasta<br />
Boiled water for pasta. Salt, olive oil, cooking wine. We cooked the pasta for as long as instructed on the box. After draining the pasta, I almost nearly forgot that we should lay the lasagna noodles out flat. We gathered two pans, a plate, and some aluminum foil on which to keep the pasta flat and usable. As a safety measure, we boiled 12 strips.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHcda6pWcPBCU2J7klXSbXLTU_dsFsSwXbcRuO3q9pL2u5NXQQfzSTotehy6245jW1ebIfe0E3TP2nyjew0EplbDOYQrA_SqgIl1mxUzB_2tfYNZi6E1V9ayqnb6KzTsxuOHbT_tX6w8/s1600/20121122_144711.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHcda6pWcPBCU2J7klXSbXLTU_dsFsSwXbcRuO3q9pL2u5NXQQfzSTotehy6245jW1ebIfe0E3TP2nyjew0EplbDOYQrA_SqgIl1mxUzB_2tfYNZi6E1V9ayqnb6KzTsxuOHbT_tX6w8/s400/20121122_144711.jpg" /></a></div><br />
<span id="part2"><b>Part 2:</b></span> Beef, Cheese Mix, and Sauce<br />
Added olive oil and some vegetable to my cast iron skillet and cooked (1.38 lb) beef with onions and 1 clove chopped garlic.<br />
<br />
Meanwhile, Mark worked on the cheese mix:<br />
: 2 lbs ricotta cheese<br />
: 1/2 cup Parmesan cheese (in place of 1/2 cup grated Romana cheese)<br />
: 1 egg<br />
: 1/8 cup dried parsley (in place of 1/4 cup dried basil)<br />
: 1 clove garlic minced (as opposed to <a href="http://en.wikipedia.org/wiki/Garlic_press">pressed (Wikipedia.org)</a>)<br />
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I heated up the jar of sauce we bought.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQH2ochY79nPqe8NNGd7Ucdm31RD68wtVlD8s7IZEbMj9KJBLysiovEMINoytSC8iHIBCTNWQde1_t7GN2cmtGPc7cmC0jr0xQQ-cY8HAZQUBPW1DoPvgjoup4niZaxIw77pAsoT65RI/s1600/20121122_151120.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQH2ochY79nPqe8NNGd7Ucdm31RD68wtVlD8s7IZEbMj9KJBLysiovEMINoytSC8iHIBCTNWQde1_t7GN2cmtGPc7cmC0jr0xQQ-cY8HAZQUBPW1DoPvgjoup4niZaxIw77pAsoT65RI/s400/20121122_151120.jpg" /></a></div><br />
<span id="part3"><b>Part 3:</b></span> Assembly*<br />
1. I coated the bottom of a 9 x 13 baking dish with a thin layer of spaghetti sauce.<br />
2. I placed 3 noodles side-by-side over the sauce.<br />
3. I spread half of the ricotta mixture over the noodles.<br />
: This took some getting used to, because the noodles wanted to slide back and forth. My solution to this was to spread some of the mixture out one way, and then spread some of it out the opposite way.<br />
4. Over the ricotta I added half of the browned beef.<br />
<br />
As I went to do something, Mark completed the remaining layers.<br />
<br />
5. Mark covered the beef with 2 oz. of shredded mozzarella cheese.<br />
6. I assume he continued following the directions and placed the following layers: sauce, noodle, ricotta, meat, pepperoni, 2 oz. of mozzarella, sauce, noodle, remaining sauce, 4 oz. of mozzarella, and pepperoni.**<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i_qtMCO-bvqJ46h__kwazBQEP1DyZBKiikfWxyi91Exp34we8Ee4NvNQfNuv0mzLNPy1ZKTqzfbPTh_cASGeNu2WMsJuvV2jUmS6JgSp0ccHks7YhFcgT9_s3edlTr5KYW-0zRt5Dz0/s1600/20121122_151149.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i_qtMCO-bvqJ46h__kwazBQEP1DyZBKiikfWxyi91Exp34we8Ee4NvNQfNuv0mzLNPy1ZKTqzfbPTh_cASGeNu2WMsJuvV2jUmS6JgSp0ccHks7YhFcgT9_s3edlTr5KYW-0zRt5Dz0/s400/20121122_151149.jpg" /></a></div><br />
<span id="part4"><b>Part 4:</b></span><br />
We put the lasagna in the oven at around 4:07PM. The recipe calls for baking the lasagna covered with foil and 3 or 4 pokes of a fork for ventilation. Bake for 45 minutes before uncovering and baking another 15. 4:52PM is when we need to remove the cover. Mark took the lasagna out at around 5:16PM.<br />
: We added cooking time to lasagna, because the oven temperature wasn't as high as it needed to be.<br />
<br />
*We originally thought about changing the recipe's two layers of filling (three layers of pasta) to three layers of filling (four layers of pasta). But as I began to spread the cheese mix, I estimated that the amount of mix in the recipe would perfectly cover just two layers. With 3 strips of lasagna per layer (9" by 13" pan) and three layers of lasagna, we only used 9 out of the 12 strips we boiled.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVvh8tUIZxVF3c9WXR147A9SE7bZQwoZIDpyj3ft6g0XVgWwefDQHLhueEH35yvSzG2w8Ibhb9PM6XSyn4EjySzO2ji9UD0UEODTUyZbUQlqO5FvyxP7C1CbQbIyCtTW-9Z4X5bxZBJU/s1600/20121122_160323.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVvh8tUIZxVF3c9WXR147A9SE7bZQwoZIDpyj3ft6g0XVgWwefDQHLhueEH35yvSzG2w8Ibhb9PM6XSyn4EjySzO2ji9UD0UEODTUyZbUQlqO5FvyxP7C1CbQbIyCtTW-9Z4X5bxZBJU/s400/20121122_160323.jpg" /></a></div><br />
**Technically, the recipe had 4 oz. pepperoni slices with the first layer of beef, and another 4 oz. with the second layer of beef. However, I reminded Mark about the pepperoni only in time for the second layer of beef. Fortunately, the location of the pepperoni layers isn't as critical as long as the other layers are in order.<br />
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<b>Comment:</b><br />
Making the lasagna reminded me of the time I baked <a href="http://cooking.supertran.net/2010/08/chicken-and-eggplant-parmesan.html">chicken and eggplant Parmesan</a>, because both dishes are built in layers, have cheese, have some sort of tomato, and have some sort of meat. However, the lasagna was definitely easier to make. In particular, the ground beef was easier to cook than chicken, and the lasagna noodles were easier to prepare than eggplant slices.<br />
<br />
<b>Vague Result:</b><br />
Of the various Thanksgiving dishes, the lasagna was my favorite.<br />
<br />
[20121130][20161112 Edit]<br />
<hr/><b>Relevant Links:</b><br />
<a href="http://allrecipes.com/recipe/Yummy-Lasagna/">Yummy Lasagna (AllRecipes.com)</a><br />
My <a href="http://cooking.supertran.net/2012/11/thanksgiving-dinner.html">Thanksgiving Dinner (Table of Contents)</a> postTimothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-88645756414434740032012-11-22T10:00:00.000-08:002016-12-23T13:53:36.727-08:00Green Bean Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2wRwL3JPSqd4zEvRc-DeQKhZn3YTLCVQVOabQpYPK-6mbc30y578t7Ns5ws3px3yCVyrsokAJGT5YDTXhOX8AIkEmrqZ8FcGGErEh9SvyQLPWD3pV6uYsmKYtPodTRR16M7nlVCG6zA/s1600/20121201_031415+%255B2%255D.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2wRwL3JPSqd4zEvRc-DeQKhZn3YTLCVQVOabQpYPK-6mbc30y578t7Ns5ws3px3yCVyrsokAJGT5YDTXhOX8AIkEmrqZ8FcGGErEh9SvyQLPWD3pV6uYsmKYtPodTRR16M7nlVCG6zA/s400/20121201_031415+%255B2%255D.jpg" /></a></div><b>20121122:</b><br />
Today my friends and I were making <a href="http://cooking.supertran.net/2012/11/thanksgiving-dinner.html">Thanksgiving dinner</a> and one of the dishes we made was green bean casserole.<br />
<br />
While this dish was simple to put together, we didn't gather the ingredients ahead of time and that caused for some occasional downtime.<br />
<br />
<b>Steps We Took:</b><br />
Listening to Last.fm Radio Station: Florence + the Machine<br />
<br />
<span id="part1"><b>Part 1:</b></span><br />
Boiled water. The instructions called for 1 to 1.5 cups for a bag of green beans.<br />
<br />
In a separate pan, Mark melted 1 tablespoon and 1/2 teaspoon of butter. I measured out 1 tablespoon and 1/2 teaspoon of flour and Mark mixed it in with the butter. Not ready to add the other ingredients, we left the pan aside.<br />
<br />
At around this point in time, I realized we needed to begin boiling the green beans. Both the instructions on the back of the bag and a Google search suggested boiling green beans for about 7 minutes.* I then also learned that if boiling, a minimal amount of water should be used so we poured out some of the boiling water until we were left with about 2 to 3 cups before adding all the green beans to the pot. While some of the green beans laid above the water level, Mark and I agreed that we didn't need to add anymore water. We then set the timer for 7 minutes** and began working on the other part of the recipe. <br />
<br />
I grounded and gathered 1/2 teaspoon salt and measured 1/2 teaspoon sugar. I diced a whole onion (I recall it was a sweet onion) and we put about 2 to 3 tablespoons in with the salt and sugar. Then, we scooped out between 3/4 to 1 cup of sour cream.*** Mark mixed the salt, sugar, onion, and sour cream together with the butter-flour mixture.<br />
<br />
After the green beans were slightly overcooked from having boiled in the pot for an extra minute (for a total of eight minutes) we lined them up and cut them into thirds.**** Note that the package we bought already had the ends removed. <br />
<br />
Mark mixed the green beans and previously prepared mixture together in a big pot and divided the mix into two containers. Technically it should all go into one big container, but I already reserved my largest glassware for the <a href="http://cooking.supertran.net/2012/11/sweet-potato-casserole.html">sweet potato casserole</a> and figured two smaller containers would suffice.<br />
<br />
We covered the top of the containers in clear plastic wrap and put them in fridge.<br />
<br />
Listening to Last.fm Radio Station: Jack Johnson<br />
<br />
<span id="part2"><b>Part 2:</b></span><br />
Later at 4:56PM I finished the top of the casserole as follows. I mashed up some Ritz crackers in a measuring cup and added what remained of the butter - a little less than a tablespoon. Then over the Ritz crackers I sprinkled some cheese and immediately put the two containers into the oven and waited for 30 minutes.<br />
<br />
*The bag also had instructions for preparing the green beans in a microwave.<br />
**Given that the green beans would end up baking in the oven, perhaps 4 or 5 minutes would have sufficed as well.<br />
***We had scaled the recipe by 3/5, which meant using approximately .604 cups of sour cream. However, some how we ended up just eyeballing the amount needed and the requested .604 cups became a vague "use about 1 cup of sour cream." Yikes.<br />
****I made cuts perpendicular to the line, but I should have made diagonal cuts, which look much more elegant.<br />
<br />
<b>Comments:</b><br />
Although we slightly overcooked the green beans, Mark and I figured it wouldn't have any impact on the dish.<br />
<br />
<b>Results:</b><br />
Overall the dish was tasty, but I would have preferred grilling the onions a little first as opposed to working directly with them raw. Also, while the use of Ritz crackers for breading was interesting, I would consider finding a different choice of breading in the future.<br />
<br />
[20121201]<br />
<hr/><b>Relevant Links:</b><br />
<a href="http://allrecipes.com/recipe/grandmas-green-bean-casserole/">Green Bean Casserole (AllRecipe.com)</a>*<br />
My <a href="http://cooking.supertran.net/2012/11/thanksgiving-dinner.html">Thanksgiving Dinner (Table of Contents)</a> post<br />
<br />
*The original recipe called for three 14.5 oz. cans of green beans. But I bought two 14 oz. bags of them so I changed the serving size of the recipe from 10 to 6.Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-3814625686455643452012-11-22T09:30:00.000-08:002016-12-23T13:53:36.691-08:00Mashed Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4X2ATH39XoiY6NmH5FH7wHyxiWBXgLEemPDjlEzCsxkGVU2gqXnxw8_Wm24PmB-Xngw2qFKSaT45wf8i5o2AEEUXUY5Dt2bEkOAZU-tmdaZ3e-X6OFrRpILu1-ULI3HJVVbuiNLoVG0/s1600/20121201_101058+%255B2%255D.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4X2ATH39XoiY6NmH5FH7wHyxiWBXgLEemPDjlEzCsxkGVU2gqXnxw8_Wm24PmB-Xngw2qFKSaT45wf8i5o2AEEUXUY5Dt2bEkOAZU-tmdaZ3e-X6OFrRpILu1-ULI3HJVVbuiNLoVG0/s400/20121201_101058+%255B2%255D.jpg" /></a></div><br />
<b>20121122:</b><br />
Today my friends and I got together and made several <a href="http://cooking.supertran.net/2012/11/thanksgiving-dinner.html">Thanksgiving</a> dishes, including mashed potatoes from scratch.<br />
<br />
Preparation of the mashed potatoes from scratch was simpler than I thought and took less time than I thought it would take. As such, I learned that mashed potatoes are a great dish to prepare while other dishes are baking. This would also efficiently skip the need to reheat them. On the other hand, there were <a href="http://cooking.supertran.net/2012/11/mashed-potatoes.html#steps">steps</a> I could have taken to prepare the dish ahead of time and then just bake it before serving.<br />
<br />
<b>Steps We Took:</b><br />
Listening to Last.fm Radio Station: Florence + the Machine<br />
<br />
<scan id="part1"><b>Part 1:</b></scan><br />
Mark and I began <b>peeling</b> the potatoes. After they were mostly peeled, I worked on peeling any remaining skin and Mark began to <b>wash</b> them. We <b>boiled water</b> in a large pot. Then I <b>cut</b> the potatoes into smaller chunks. To keep a uniform size, I cut each potato in half along the length of the potato, and then cut each half in half. Finally, I cut each quarter into three or four chunks depending on the length of the slice. Mark put the potatoes in the boiling water.<br />
<br />
<scan id="part2"><b>Part 2:</b></scan><br />
After an unknown amount of time - though longer than half an hour - we poked the potatoes with a fork and no resistance was met. Now that the potatoes were nice and soft, we took turns mashing them with a spoon.* <br />
<br />
Needing to scale the recipe, we estimated that we had bought large potatoes and that a large potato is about 8 ounces. Thus we figured we had 40 ounces (or 2.5 pounds) of potatoes. Finally, since the recipe on the site used 5 pounds of potatoes, we concluded that we would cut the recipe in half.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qFgnQxFW8TYdjQluvqenLp0t12LBOwWOkcqyz3UHZqgsPeiIkahOqCu7WCy6LKeTNaz2NXO6-owTZSGaXXYTYT4jvUa_CczPPqkRX699vF23dZ_qolDRyrLvX-eFp938rVd0XV2m7ao/s1600/20121122_123634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qFgnQxFW8TYdjQluvqenLp0t12LBOwWOkcqyz3UHZqgsPeiIkahOqCu7WCy6LKeTNaz2NXO6-owTZSGaXXYTYT4jvUa_CczPPqkRX699vF23dZ_qolDRyrLvX-eFp938rVd0XV2m7ao/s400/20121122_123634.jpg" width="400" /></a></div><br />
We used 3/4 stick, or equivalently 6 tablespoons, of butter. We also added 4 ounces of cream cheese. At this point, the original recipe adds a 1/2 cup of Half & Half. If I had some, I would have added it - but I didn't have any - so I just ignored it. Of the various spices and herbs I had, I decided to add dried parsley, Crazy Jane, and freshly ground black pepper. Perhaps - even after adding the Crazy Jane - the mixture was under salted, but we figured people can add salt later, and gravy tends to add enough salt to mashed potatoes.** We placed the mashed potatoes into a large bowl, covered it with clear plastic wrap, and put it in the fridge.<br />
<br />
*Apparently its good to mash the potatoes over low heat to allow steam to escape to prevent them from becoming watery or mealy. Unfortunately, I didn't read this tidbit in detail until writing this post. Fortunately, I think we mashed for long enough that most of the steam escaped without mashing over low heat.<br />
**While the instructions mentioned that one can keep it simple due to the gravy (come Thanksgiving time), they later advised to avoid undersalting the potatoes. This was hard advice to follow.<br />
<br />
<b>Comments:</b><br />
While I didn't have the time to fully follow and learn all the details that go into making mashed potatoes, the link I used was a great resource. With that being said, being able to improve on mistakes is part of why I blog my attempts at baking/cooking.<br />
<br />
<span id="steps">Some Missed Advice:</span><br />
The <a href="http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/">resource</a> I used to make the mashed potatoes had two useful tidbits I didn't notice.<br />
<br />
The first was to top the potatoes with more slices of butter, cover with foil, and refrigerate.<br />
<br />
The second was, when preparing the dish a day or two in advance, remove the mashed potato out of the fridge two to three hours before serving time and bake in a 350-degree oven covered with foil for 20 to 30 minutes (or until warm). <br />
<br />
In contrast, I just covered the bowl (didn't top with butter), refrigerated it, and then microwaved it for 5 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEc3ieZUGM3Gh-4Pw6ykCkJdmcQEJYohFwfAh9-I7zcDLTxH7WaftSQU1e4kkzRny2gYdz7J-caJXLc-_bw2FoXpvuPkiO2IGTI4pO8_xT1_MIJiOBoO6kbCBqmivw1wJtcks9CYkwDE/s1600/20121201_104805+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEc3ieZUGM3Gh-4Pw6ykCkJdmcQEJYohFwfAh9-I7zcDLTxH7WaftSQU1e4kkzRny2gYdz7J-caJXLc-_bw2FoXpvuPkiO2IGTI4pO8_xT1_MIJiOBoO6kbCBqmivw1wJtcks9CYkwDE/s400/20121201_104805+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "tastes good without gravy" Version</td></tr>
</tbody></table><b>Partial Result:</b><br />
The mashed potatoes were hardly touched at the dinner and so I had enough leftovers to which I can bake after adding more spices and herbs.<br />
<br />
[20121130][20161112 Edit]<br />
<hr/><b>20121130:</b><br />
I've slowly been chipping away at the mashed potatoes over the past few days. Overall, I'm happy that I achieved the creamy texture that was intended by the recipe. Unfortunately, the mashed potatoes were bland on their own and depended on the gravy to give them any taste.<br />
<br />
[20121130][20161112 Edit]<br />
<hr/><b>20121201:</b><br />
Today I added <b>paprika</b>, <b>lemon & pepper</b>, <b>Jane's Mixed-Up Salt</b>, dried <b>oregano</b>, and <b>pepper</b> to the mashed potatoes. Then I sautéed about half an <b>onion</b> (chopped) until browned, or even charred, and added it to the mashed potatoes.<br />
<b>Results:</b><br />
Today's adjustment made the mashed potatoes delicious. I saved what I had left of this new mix for dinner.<br />
<br />
I also loved the smell that the sautéed* onions left in my apartment. It filled it and I noticed it most after I had left and returned to it.<br />
<br />
*I replaced the adjective "browned" with "sautéed" because there are different ways to brown onions and hence I wanted to be more specific on how I browned the onions by specifying they were sautéed. On the other hand, sautéed onions don't necessarily have to be browned. In fact, a lot of the chopped onion had begun to blacken.<br />
<br />
[20121201][20121202 Edit][20161112 Edit]<br />
<hr/><b>Relevant Links:</b><br />
<a href="http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/">Delicious, Creamy Mashed Potatoes (ThePioneerWomen.com)</a><br />
My <a href="http://cooking.supertran.net/2012/11/thanksgiving-dinner.html">Thanksgiving Dinner (Table of Contents)</a> post<br />
My <a href="http://cooking.supertran.net/2012/12/sausage-asparagus-and-mashed-potatoes.html">Sausage, Asparagus, and Mashed Potatoes</a> post<br />
<hr/><b>Grammar Lesson:</b><br />
Question: Which of the following do you think is correct? 1) "The mashed potatoes are bland" 2) "The mashed potatoes is bland" 3) "The mashed potato is bland." <br />
Answer: First, the dish in American English is called "mashed potatoes" while the dish in British English is called "mashed potato" (analogously there is "scrambled eggs" and "scrambled egg"). In American English, one would say "The mashed potatoes are bland," analogous to how one would say "These pants are blue." One could alternatively say, "The mashed potato dish is bland" or "The mashed potatoes dish is bland," analogous to how one would say "This pair of pants is blue."Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-19764296639123085872012-11-16T12:50:00.000-08:002016-12-23T13:53:36.679-08:00Sweet Potato Casserole<b>20121116:</b><br />
I like potlucks, because they give me a reason to cook. At the moment, however, I don't have enough motivation to cook without them.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1sT9nSf_hA186vxZ5B-o0Kj4ZNdOw5POOBTpSMFv1bau-NYMp7dZdvcbELX6bXoI7d-2MQIZ-JMQo1KXYRLU3KduZrqZ-RqT8LNGXh0i6hlE-lK5pPdVsfUR7ys8uGOdnHffMKIWs-0/s1600/20121116_175316.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1sT9nSf_hA186vxZ5B-o0Kj4ZNdOw5POOBTpSMFv1bau-NYMp7dZdvcbELX6bXoI7d-2MQIZ-JMQo1KXYRLU3KduZrqZ-RqT8LNGXh0i6hlE-lK5pPdVsfUR7ys8uGOdnHffMKIWs-0/s400/20121116_175316.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product. (20121116)</td></tr>
</tbody></table>For today's potluck, I asked the audience whether they wanted a sweet potato dish, green bean casserole*, or cranberry sauce. When I next checked back, the vote was more or less spread evenly. So I tipped the scale by introducing my preference and decided to make a sweet potato casserole.<br />
<br />
*I did, however, eventually make <a href="http://cooking.supertran.net/2012/11/green-bean-casserole.html">green bean casserole</a> for Thanksgiving dinner.<br />
<br />
<b>Steps I Took:</b><br />
Listening to Last.fm Radio Station: Norah Jones<br />
<br />
<i>Bake the sweet potatoes:</i>*<br />
Washed the potatoes. (Should have been Step 3)<br />
Poked the potatoes with a fork. (Should have been Step 4)<br />
Lined baking sheet with aluminum foil. (Should have been Step 2)<br />
Set oven to 400 degrees F. (Should have been Step 1)<br />
Baked for an hour.<br />
<br />
<i>Topping:</i>**<br />
Pounded dark brown sugar which dried out. Sifted. 4:17PM<br />
Sifted 1/3 cup flour twice. Added the flour and sugar to a bowl and mixed.<br />
I forgot I was going to double the topping.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegVnTXCsCoIey9XKTrIRkcDj4qechfzpGPV51IFR_kBhNUD9Zh3Ulit5-a27y1pR1Z5cd8aFqWL9_Jfp6qXFTUUMklLZm09WKiVKvY7MIiz63lBJ73avUvFQrJ0cyeRoUaz2qPqbRcHU/s1600/20121116_154851.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegVnTXCsCoIey9XKTrIRkcDj4qechfzpGPV51IFR_kBhNUD9Zh3Ulit5-a27y1pR1Z5cd8aFqWL9_Jfp6qXFTUUMklLZm09WKiVKvY7MIiz63lBJ73avUvFQrJ0cyeRoUaz2qPqbRcHU/s400/20121116_154851.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The (poked) sweet potatoes.<span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">(20121116)</span></td></tr>
</tbody></table>I opened a box of light brown sugar and added a 1/2 cup to the mix.<br />
I added another 1/3 cup flour.<br />
Next, I cut up (1 cup) butter into pieces and then added it to the mixture. I sliced the butter into smaller and smaller pieces.***<br />
Added 1 cup chopped pecans. 4:37PM<br />
<br />
Took out the potatoes at the 1 hour mark.**** Lowered oven to 325.<br />
<br />
<i>Potato Mixture:</i><br />
Measured 1/4 cup sugar.<br />
Beat two eggs and mixed them with the sugar.<br />
Ground and added 1/2 tsp salt.<br />
Added 1/2 cup evaporated milk.<br />
Added potatoes.<br />
Blended it.<br />
Mixed in 1 tsp cinnamon by hand.<br />
99% certain I added 1 tsp vanilla extract and 75% certain I added 4 tbsp butter.<br />
Threw topping on top of potato mixture.<br />
Put mixture into the oven. 5:15PM.<br />
Planned to take it out around 5:45PM.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtv5kVw4TC3uUTZ8aQDNzrq1mJnEh66hdMSq3Z2zFmJm6MdyiWtW_TeQTG0S05fdFgcyxlNGuAMnL1Kv1dtDmdOFXJYqdKPyvMUkP-viW2OMUQJ-KpjloaB2NXRqJZgwFQScfBbijEX84/s1600/20121116_163805.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtv5kVw4TC3uUTZ8aQDNzrq1mJnEh66hdMSq3Z2zFmJm6MdyiWtW_TeQTG0S05fdFgcyxlNGuAMnL1Kv1dtDmdOFXJYqdKPyvMUkP-viW2OMUQJ-KpjloaB2NXRqJZgwFQScfBbijEX84/s400/20121116_163805.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topping mixture, pre-pecans.<span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">(20121116)</span></td></tr>
</tbody></table>*Things would have been more efficient if I had done the steps as numbered in parentheses.<br />
**I doubled the topping ingredients except for the butter<br />
***The recipe instructed "to cut in the butter" and to do it until coarse. Then I found this snippet on <a href="http://culinaryarts.about.com/od/bakingdesserts/ss/pastrycut.htm">About.com</a>:<br />
<blockquote>"Cutting in" means incorporating shortening or butter into the flour in such a way that little lumps of the raw fat remain whole within the flour mixture. When the dough is baked, these little lumps create separation in the structure of the product, which is what gives it that flaky consistency.</blockquote>****My one undoing might have been not baking the potatoes long enough. I was crossing my fingers.<br />
<br />
<b>Comments:</b><br />
Starting the baking process at 3:50PM was problematic for a 5:30PM deadline. But I could have used the time the potatoes were baking as preparation for the dish.<br />
<br />
Doing some reading while I waited for the casserole to bake, I learned that preparing the topping first would be another problem. The topping would be less flaky, due to the softening of the butter. Apparently another option would have been to put it in the refrigerator. Live and learn.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkfyC_bYVWi4yrEOa0rmT2e0sySjOT5X3P0-NIWM3fZ59We8Sil_65EF9a0KrP75KTErapKckObYwvgT1reKIgn9xUze-zC0AD31qc8KPBrgG0SfWK66YH-LCF_Lk-DpathFfHXinEpA/s1600/20121116_171327+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkfyC_bYVWi4yrEOa0rmT2e0sySjOT5X3P0-NIWM3fZ59We8Sil_65EF9a0KrP75KTErapKckObYwvgT1reKIgn9xUze-zC0AD31qc8KPBrgG0SfWK66YH-LCF_Lk-DpathFfHXinEpA/s400/20121116_171327+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato mixture in glassware.<span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">(20121116)</span></td></tr>
</tbody></table>I can attempt to make this dish again for Thanksgiving! Though I might consider looking up a marshmallow version. I think I had such a sweet potato dish once and loved it. Though I like sweet dishes. It might depend on how sweet this one turns out.<br />
<br />
<b>Follow-up Comments:</b><br />
The dish together with the glassware was heavy and I wasn't sure if I would make it to my destination without dropping it. It was about a fifteen to twenty minute walk and I had to use an oven mitt on my left hand and pot holder on my right hand. The glass underneath felt a bit slippery, but thankfully the lid on top is plastic and provided a sufficient grip.<br />
<br />
While the heat made it difficult to hold, it eased my mind knowing that the dish would still be cooking, if not already cooked. It also eased my mind to know that the topping crumbled and behaved the way I would expect topping to behave.<br />
<br />
Being rushed, I didn't have time to precisely measure the amount of potato that was suppose to go into the potato mixture. However, I happily succeeded with using my intuition to get the right consistency. Furthermore, the amount made perfectly came to the brim of the glassware I used.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJsbGiQt9lvG9l8vVCpj_agOzCgYUE4KQWP5q25SlENHVDUP3v9Mdmhsnhwx1IbQF2E6ZS8Cs6pzSA2EPrvqmDejT3MXQ_pyTc_QHsj6px-Le7fP6dI4cdVgPWTxtqpLqkny-DaFCAIA/s1600/20121116_175307.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJsbGiQt9lvG9l8vVCpj_agOzCgYUE4KQWP5q25SlENHVDUP3v9Mdmhsnhwx1IbQF2E6ZS8Cs6pzSA2EPrvqmDejT3MXQ_pyTc_QHsj6px-Le7fP6dI4cdVgPWTxtqpLqkny-DaFCAIA/s400/20121116_175307.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product. <span style="font-size: 12.8px;">(20121116)</span></td></tr>
</tbody></table>In hindsight, I could have gotten away with perhaps one-and-a-half topping instead of doubling the topping recipe. That is, I preferred the topping thick, but it ended up being too thick. Also, doubling all but the butter worked out just fine.<br />
<br />
Finally, I'm not sure how essential the cinnamon was, but I'm glad I remembered to add it.<br />
<br />
<b>Results:</b><br />
I liked it. I don't think it was too sweet. But as I mentioned in the follow-up comments at the end of this post, I could have balanced the dish out by reducing the amount of topping.<br />
<br />
Given the amount that remained, about five spoonfuls in spots along the edge, I'd consider the dish a success. Of course, my standards for a successful dish are low. I'm happy if I make something that people are willing to eat.<br />
<br />
[20121117]<br />
<hr /><b>20121122:</b><br />
I was looking forward to baking this dish for a second time for <a href="http://cooking.supertran.net/2012/11/thanksgiving-dinner.html">Thanksgiving dinner</a>, but unfortunately things didn't go as smoothly.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0deLtNgonG8dis4ku8lby4n9bnJahb_1PByaQVtLRTzGMPBtydeBPhXUA3fKrYSrEJJXQM3TzGcssznntnF6b3rGNURca4UMJyKvPHoR01ChzE5mZOZyK9KitceU5Xjrzjka91aEmNM/s1600/20121122_145300+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0deLtNgonG8dis4ku8lby4n9bnJahb_1PByaQVtLRTzGMPBtydeBPhXUA3fKrYSrEJJXQM3TzGcssznntnF6b3rGNURca4UMJyKvPHoR01ChzE5mZOZyK9KitceU5Xjrzjka91aEmNM/s400/20121122_145300+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked sweet potatoes. The one at the right broke open prior to being prodded.<span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">(20121122)</span></td></tr>
</tbody></table><b>Steps We Took:</b><br />
Listening to Last.fm Radio Station: Ingrid Michaelson<br />
<br />
<span id="part1"><i>Part 1:</i></span><br />
My friend Mark set out to wash the sweet potatoes while I lined a baking pan with aluminum foil. We set the sweet potatoes on the foil and baked them at 400 F.<br />
<br />
Listening to Last.fm Radio Station: Florence + the Machine<br />
<br />
<span id="part2"><i>Part 2:</i></span><br />
I just went to check on the sweet potatoes at the two hour mark (2:30PM) and I realized I forgot to prod them with a fork before putting them in the oven. One potato had opened on its own, but the others had internally bloated. I guess that's why you have to prod them. From this experience, I've learned that you don't have to prod them too much, just a couple here and there to allow the steam to escape.<br />
<br />
Listening to Last.fm Radio Station: Jack Johnson<br />
<br />
<span id="part3"><i>Part 3:</i></span><br />
<i>Potato Mixture:</i><br />
After letting the sweet potatoes cool, Kalina set out on peeling the potatoes. Afterwards, she worked on the sweet potato mixture. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoC7zalmJ3WICmxKZkws1U11JKLYxisfTHeAyKbGsnXLsM09hYslQZ7ygPJc-IQxTO7GoyaI5UhHzt1CwyGxyN6buq5To2dpQ8vbJ59MUpK7UQ2-tHu3rCQPe6MfCa1K-stHjo61FdMU/s1600/20121122_155726+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoC7zalmJ3WICmxKZkws1U11JKLYxisfTHeAyKbGsnXLsM09hYslQZ7ygPJc-IQxTO7GoyaI5UhHzt1CwyGxyN6buq5To2dpQ8vbJ59MUpK7UQ2-tHu3rCQPe6MfCa1K-stHjo61FdMU/s400/20121122_155726+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato mixture in the glassware.<span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">(20121122)</span></td></tr>
</tbody></table>1/4 cup sugar, 2 eggs (beaten), Ground and added 1/2 tsp salt, 1 tsp vanilla, 4 tbsp of butter<br />
<br />
I didn't buy a can of <span id="milk">evaporated milk</span>, because I had a can at home. Unfortunately it was already expired. You could tell, because it had turned yellow. Then I saw a can of condensed milk, but that had expired too. So then I started boiling some milk and was happy until I realized it was fat free! So I added 4 tbsp of butter. The pot had about 2 cups of milk. I continued boiling it and used half a cup. Thus there was approximately 1 tbsp of butter to make up for any loss of fat.<br />
<br />
<i>Topping:</i><br />
2/3 cup flour. Sifted once.<br />
1 cup light brown sugar.<br />
Kalina began chopping some pecans, but she was doing it ever so carefully. So when I said we needed a cup of chopped pecans, she didn't look so happy, and I took over. <br />
Then I cut 3 tbsp butter into the mix of flour, sugar, and pecans with two table knives.<br />
In the end, I poured most of the topping on top, but not all of it. I made the assumption that the topping should be like icing on a cake: put a bunch on and let the person eating decide how much to ignore.<br />
<br />
<span id="part4"><b>Part 4:</b></span><br />
At 4:31PM, I put the sweet potato casserole in the oven. The oven was at 375 for the <a href="http://cooking.supertran.net/2012/11/lasagna.html">lasagna</a> but the recipe calls for the sweet potato casserole to bake at 325.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdgZdKSfz_B6PpCb1KDJBnqfS9hpp6HSdRRW8kcUrNQBoU-hKN3Sa42hWCBo-IiKyq7OvqCLqusqZXjHRIKFkMJS_7OWKnIMAwF7Gf411Fin1Ui0AlNxu_ijgubC3JRaTkwDZ051u6uo/s1600/20121122_162346+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdgZdKSfz_B6PpCb1KDJBnqfS9hpp6HSdRRW8kcUrNQBoU-hKN3Sa42hWCBo-IiKyq7OvqCLqusqZXjHRIKFkMJS_7OWKnIMAwF7Gf411Fin1Ui0AlNxu_ijgubC3JRaTkwDZ051u6uo/s400/20121122_162346+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topping.<span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">(20121122)</span></td></tr>
</tbody></table>I decided I should wait until about 5:00PM to check on it.<br />
<br />
At around 4:50PM we moved the temperature up, as it was short of 375. We'll need to add some cooking time on the <a href="http://cooking.supertran.net/2012/11/lasagna.html">lasagna</a> (because the oven was at 325 instead of 375).<br />
<br />
<b>Comments and Results:</b><br />
Darn! I didn't take out the sweet potato casserole on time; I took it out at the same time as the <a href="http://cooking.supertran.net/2012/11/green-bean-casserole.html">green bean casserole</a>. As a result, it was slightly burnt, if not in taste, then certainly in color. And since I believed the look of a dish affects one's perception on how it should taste, I was a bit disappointed.<br />
<br />
On the plus side, it was still sweet and delicious. I could taste a smoky and burnt flavor every once in a while, but I was still satisfied with the overall taste. As such, the dish didn't turn out as well as the first time around, but it turned out well enough and it showed I still have a lot to learn.<br />
<br />
Focusing on what went right, while I didn't prod the potatoes, I definitely baked them long enough this time around, and so the potatoes could easily be mashed by hand. Thus, the resulting consistency and color of the sweet potato mixture turned out nicer than the first time around.<br />
<br />
[20121130][20161107 Edit]<br />
<hr /><b>20121130:</b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq47cyAipR5Q24Yh-unFJdCk-jju2FV7bg8Vj88rpE2wbAAVbBWwp5fo2mIGufbIXQX66v2E4zGY5xAj894Gdx2ahAac_WotHJoqZ-EPIBNC0HGbFzv94MKJV0X-YTOo2xcnV20AAOjhs/s1600/20121130_091432+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq47cyAipR5Q24Yh-unFJdCk-jju2FV7bg8Vj88rpE2wbAAVbBWwp5fo2mIGufbIXQX66v2E4zGY5xAj894Gdx2ahAac_WotHJoqZ-EPIBNC0HGbFzv94MKJV0X-YTOo2xcnV20AAOjhs/s400/20121130_091432+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A week later... the last portion. (20121130)</td></tr>
</tbody></table><hr /><b>Relevant Links:</b><br />
<a href="http://allrecipes.com/recipe/yummy-sweet-potato-casserole/">Yummy Sweet Potato Casserole (AllRecipes.com)</a><br />
<a href="http://www.realsimple.com/food-recipes/browse-all-recipes/baked-sweet-potatoes-10000001537621/index.html">Baked Sweet Potatoes (RealSimple.com)</a><br />
My <a href="http://cooking.supertran.net/2012/11/thanksgiving-dinner.html">Thanksgiving Dinner (Table of Contents)</a> postTimothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-72908558038862013792012-09-27T14:30:00.000-07:002016-12-23T13:53:36.715-08:00Italian Sausage with Peppers, Onions and Beer<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05fortfT5TKEZWjOgJ8RociRToSuhSSWT0P_kkybzL8LHbDiJvavGYX7S6A-EnaYJsiKnnDNthQTMGECw7KGElsrQ2Q8KYKo5rs7Jzx2CRTAj8iqPw6AZgmqComZur_Udf1KfACTnpQA/s1600/20120927_193124+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05fortfT5TKEZWjOgJ8RociRToSuhSSWT0P_kkybzL8LHbDiJvavGYX7S6A-EnaYJsiKnnDNthQTMGECw7KGElsrQ2Q8KYKo5rs7Jzx2CRTAj8iqPw6AZgmqComZur_Udf1KfACTnpQA/s400/20120927_193124+%255B2%255D.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Italian Sausage with Peppers, Onions and Beer (20120927)</td></tr>
</tbody></table><b>20120927:</b><br />
Having been invited to a potluck, I decided to make Italian sausage with peppers, onions, and beer.<br />
<br />
A main part of cooking this dish was deciding which beer I should use. Logically I stopped by a liquor store and asked the friendly workers there if they knew any beers that were good for cooking. One of the two workers suggested just using a cheap beer, but the other gave it some thought and suggested using a brown ale. After deciding on the <a href="http://www.supertran.net/2012/09/drink-brooklyn-brown-ale.html">Brooklyn Brown Ale</a>, I had the choice of getting two single bottles or a six-pack, and went with the six-pack. I intended on using two bottles for the dish and bring the remaining four bottles to the potluck.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4fmKcUfqIEx56xxIsXCmnDavYof7xa4Yr0-TzvN_xl5FmvD1tPe4mtVFbIyjGBcKxw_sNaWkP45ztQbX4iWs9vZ9_uckKnwLnURz1dH9HAyo9qI6Nf93U_VvBPBuSCGj-_xvmIRP-vo/s1600/20120927_173526+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4fmKcUfqIEx56xxIsXCmnDavYof7xa4Yr0-TzvN_xl5FmvD1tPe4mtVFbIyjGBcKxw_sNaWkP45ztQbX4iWs9vZ9_uckKnwLnURz1dH9HAyo9qI6Nf93U_VvBPBuSCGj-_xvmIRP-vo/s400/20120927_173526+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Most of the Ingredients (20120927)</td></tr>
</tbody></table><b>Steps I Took:</b><br />
I pretty much followed the recipe to the letter.<br />
<br />
<b>Comments:</b><br />
In my attempt at cooking this dish, I removed some of the sausages prematurely and eventually had to go back and cook them some more. This resulted in some wasted heat and time. In addition to giving the sausages more cooking time in the pan, I let the sausages simmer with the other ingredients for longer than I thought was necessary to ensure the sausages were cooked thoroughly. As a result, the peppers and onion were overcooked and soft.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHjoeK0ZgeLWZwYDWeOElb4gFMVCU43qLfQZOL6Y1kRbzcIJFF0fVWsHG7fK3jFGxguyEStl7SBIk9pfduNlfnkYxr78EleBSdTVQArx14BTboGfLyOgXB87AKyax_GXnfNomOk_xjD4/s1600/20120927_175133+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHjoeK0ZgeLWZwYDWeOElb4gFMVCU43qLfQZOL6Y1kRbzcIJFF0fVWsHG7fK3jFGxguyEStl7SBIk9pfduNlfnkYxr78EleBSdTVQArx14BTboGfLyOgXB87AKyax_GXnfNomOk_xjD4/s400/20120927_175133+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped! (20120927)</td></tr>
</tbody></table>Anyhow, after I thought the sausages were thoroughly cooked, I poured out a majority of the liquid into a separate container. There was, however, still a good amount of liquid remaining; fortunately it wasn't a big deal. With an oven mitt in one hand and a pot holder supporting the bottom, I brought the big hot pot of sausage, peppers, and onion to the potluck.<br />
<br />
<b>Results:</b><br />
At the event, people were kind enough to say good things about the dish. I, myself, also enjoyed how it turned out. Of course sausages are naturally delicious and adding peppers and onions serve as great flavor enhancers, so it's hard to go wrong with this dish.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkB3RTeQpNxh2NtN1zHvnnsDVKHdDWGImJClk20U4TdpRahZG76qTpq5D1QnLbWIpAy4rbUwz-L73xOXbrnxRlytJJMrkjW-IrFeLKpZuYSWBJ_olKDgiKsqM5AOdUVLq9wsf2mBgl7bQ/s1600/20120927_181545+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkB3RTeQpNxh2NtN1zHvnnsDVKHdDWGImJClk20U4TdpRahZG76qTpq5D1QnLbWIpAy4rbUwz-L73xOXbrnxRlytJJMrkjW-IrFeLKpZuYSWBJ_olKDgiKsqM5AOdUVLq9wsf2mBgl7bQ/s400/20120927_181545+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Italian Sausages! (20120927)</td></tr>
</tbody></table><b>Next Time:</b><br />
In case I make this dish again, I would cook the sausages longer before cooking the peppers and such. In addition, I would also use a fork to hold the sausages down when cutting them so that my fingers don't get burned.<br />
<br />
[20121201][20161106 Edit]<br />
<hr /><b>20121201:</b><br />
A couple months have passed and I had the urge to make the dish again. This time, however, I combined it with asparagus and mashed potatoes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0v8NRczc_xTwL32IENZmeUjMYif5lydWXs0tO12ADJg3TB2y6S7Bpwv6xgPAFIYZt_BJSZhrXkv47y206v67lxdP3v7S48_SiMz3pmKm-upqON2y5W7lRlCbIZFRxxzKpP0cSJI-fH_g/s1600/20121201_172235+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0v8NRczc_xTwL32IENZmeUjMYif5lydWXs0tO12ADJg3TB2y6S7Bpwv6xgPAFIYZt_BJSZhrXkv47y206v67lxdP3v7S48_SiMz3pmKm-upqON2y5W7lRlCbIZFRxxzKpP0cSJI-fH_g/s400/20121201_172235+%255B2%255D.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Italian Sausage with Peppers, Onions and Beer (20121201)</td></tr>
</tbody></table><b>Steps I Took:</b><br />
I prepared for the dish by cutting a green bell pepper, a red bell pepper, and an onion. In a pan, I heated olive oil and vegetable oil. Then I added the onion and began cooking the (sweet) Italian sausage until brown. I removed the Italian sausage from the pan. Continued with Step 2 and 3 to the letter.<br />
<br />
Having opened another bottle of Brooklyn Brown Ale to drink, I eventually had about two tablespoons left of it in the bottle and decided to add it to the simmering pot.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVihoIlfc9uU3jCsnyAc4GboI3DccH7CzvPHadF-fY5RCqQfsRp2Ebv6Ln_e0ocfClI9n8DV7XAwM0oDGX5NplmVhKMXUnX2cDXdkelXpHnfvwCMBZhJEr9Kblq0E_9GWte_A2EryP17g/s1600/20121201_154250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVihoIlfc9uU3jCsnyAc4GboI3DccH7CzvPHadF-fY5RCqQfsRp2Ebv6Ln_e0ocfClI9n8DV7XAwM0oDGX5NplmVhKMXUnX2cDXdkelXpHnfvwCMBZhJEr9Kblq0E_9GWte_A2EryP17g/s400/20121201_154250.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Italian Sausage (20121201)</td></tr>
</tbody></table><b>Comments:</b><br />
I was originally thinking about using a beer other than the Brooklyn Brown Ale. However, I wanted to drink a bottle of Brooklyn Brown Ale and there weren't any single bottles available at the local liquor stores. Thus, after buying a six-pack of Brooklyn Brown Ale, my options for cooking consisted of a single 22 oz bottle, a four-pack (of ???), or this six-pack of Brooklyn Brown Ale. Since I had previously used Brooklyn Brown Ale and it was the beer in greatest quantity, using a bottle of it was the logical decision.<br />
<br />
I had cut one of the sausages perpendicular to the length and then I realized I should start cutting the sausage diagonally! At first I made drastic diagonal cuts: 30 degrees from the axis along the length of the sausage. Unfortunately, these slices appeared long and visually unappealing so I began cutting slices closer to 60 degrees from the axis running along the length.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwy74zG0CzePPyfZ2jnBDXSKg-iO7FRcaNhv82iEZeilnVq2OlRLrPzmF6oBIkJdN9YmQRWo9vMTIdL_BzHVWW8VY0tktMJh2vnJtcsIBTxZYQQep1Vj2pWPiZ5dyjyWKtZQUGFwtqNA/s1600/20121201_162847+%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwy74zG0CzePPyfZ2jnBDXSKg-iO7FRcaNhv82iEZeilnVq2OlRLrPzmF6oBIkJdN9YmQRWo9vMTIdL_BzHVWW8VY0tktMJh2vnJtcsIBTxZYQQep1Vj2pWPiZ5dyjyWKtZQUGFwtqNA/s400/20121201_162847+%255B2%255D.jpg" width="400" /></a></div><br />
The sausages cooked much quicker this time around, which was a good thing. In fact, the whole process went by more smoothly this time around than the last. <br />
<br />
The smell of this dish while cooking filled my apartment with the most wonderful smell.<br />
<br />
<b>Results:</b><br />
While biting into a bell pepper on its own might not be so flavorful, I cook with it because bell peppers contribute nutritional value and texture to the dish.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElffJslWNfeVBGAYVpWBysdmEZBuUZWn0imZx4NgeS2hljoFbNemRAZ_ZOW8wAWMz9Z4FsXzJVpVymTKzmhujUPBAjtqsc7iWGOe_w0GIdTHqpoilL5OfZpfk8rfk9rI_OpNzatJIfxo/s1600/20121201_163400+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElffJslWNfeVBGAYVpWBysdmEZBuUZWn0imZx4NgeS2hljoFbNemRAZ_ZOW8wAWMz9Z4FsXzJVpVymTKzmhujUPBAjtqsc7iWGOe_w0GIdTHqpoilL5OfZpfk8rfk9rI_OpNzatJIfxo/s400/20121201_163400+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Horizontal slices, 30 Degree slices, and 60 Degree slices (20121201)</td></tr>
</tbody></table>[20121202][20161106 Edit]<br />
<hr /><b>20121202:</b><br />
Having eaten more of the dish, I realized the bell peppers do have a taste. I believe, however, their taste had suddenly become more noticeable because the dish was now cooled. I'm ecstatic with how the dish turned out.<br />
<br />
[20121202][20161106 Edit]<br />
<hr /><b>Relevant Links:</b><br />
<a href="http://allrecipes.com/recipe/best-ever-sausage-with-peppers-onions-and-beer/">Best Ever Sausage with Peppers, Onions, and Beer! (AllRecipes.com)</a>*<br />
<a href="http://en.wikipedia.org/wiki/Deglazing_(cooking)">Deglazing (cooking) (Wikipedia.org)</a><br />
My <a href="http://www.supertran.net/2012/09/drink-brooklyn-brown-ale.html">Brooklyn Brown Ale</a> post<br />
My <a href="http://cooking.supertran.net/2012/12/sausage-asparagus-and-mashed-potatoes.html">Sausage, Asparagus, and Mashed Potatoes</a> post<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7r4MSjXvtSiUpAKEe_mVZXNIhLsV9NUfbz85oRdsM9sCn1p6qYJH-AyTny6XQxu-AycTBK9X47uCswCVw-PXyg22HJEDXJYph0XMq2kYPAQ4fEILqYe8C_KiICNkZT2DrnPFIgwhn5o/s1600/20120927_230750.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7r4MSjXvtSiUpAKEe_mVZXNIhLsV9NUfbz85oRdsM9sCn1p6qYJH-AyTny6XQxu-AycTBK9X47uCswCVw-PXyg22HJEDXJYph0XMq2kYPAQ4fEILqYe8C_KiICNkZT2DrnPFIgwhn5o/s400/20120927_230750.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brooklyn Brown Ale (20120927)</td></tr>
</tbody></table>*If the above link doesn't work, a copy of it can be found at: <a href="http://www.food.com/recipe/italian-sausage-with-peppers-onions-and-beer-276837">Italian Sausage with Peppers, Onions and Beer (Food.com)</a><br />
<hr />The following is the original recipe with any changes and comments for 20120927 found in brackets '[]' and for 20121201 in braces '{}'. Note that the recipe for 20121201 was scaled by a third.<br />
<br />
<b>Original Recipe:</b><br />
<blockquote><i>Ingredients:</i><br />
3 tbsp olive oil [{estimated the amount of oil needed]}<br />
3 lbs Italian sausages [2.96 lbs]{Scaled: 1 lb}<br />
3 red bell peppers, sliced [Used only 2 instead of 3]{Scaled: 1}<br />
2 green bell peppers, sliced {Scaled: 1}<br />
2 large red onions, sliced {Used yellow instead of red, Scaled: 1}<br />
3 garlic cloves, chopped {Scaled: 2}<br />
2 (12 ounce) cans beer {Scaled: 1} [{Used <a href="http://www.supertran.net/2012/09/drink-brooklyn-brown-ale.html">Brooklyn Brown Ale</a>]}<br />
1 (6 ounce) can tomato paste {Scaled: 3 oz.}<br />
3 tbsp chopped fresh oregano [Used 1 tbsp dried oregano]* {Scaled: 0.5 tbsp dried oregano}<br />
3 tbsp chopped fresh cilantro [Omitted; Possibly added more oregano in it's place] {Scaled: 1.5 tbsp}<br />
2 tbsp hot sauce [{Omitted]}<br />
salt and pepper, to taste [Used 1 teaspoon Jane's Mixed-Up Salt][I might have also used some sea salt] {Mostly used Jane's Mixed-Up Salt, then some freshly ground pepper, and just a little freshly ground sea salt}<br />
<br />
<i>Directions:</i><br />
1. Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside.<br />
<br />
2. Pour in 1 can of beer {Scaled: 1/2 can of beer} to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover and simmer until onions and peppers are tender. {I just heated it up a little. I didn't need the onions and peppers to be tender if I'm going to have them simmer more with the sausage.}<br />
<br />
3. Slice the sausage into bite size pieces and add to the skillet. Cover and simmer until sausage is cooked through. [The sausages were still hot when I was slicing into them. My fingers were so tender afterwards.]</blockquote>*Roughly 3 units fresh herbs = 1 unit dried herbs; the actual amount depends on how fresh the dried herbs are, because fresher dried herbs are stronger in flavor. In other words, with more freshly dried herbs, one can use less to achieve the same amount of flavor.Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-39297106721177887902012-06-06T17:00:00.000-07:002016-12-23T13:53:36.695-08:00Baked Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgspESMpgv1DWaxfK26Av46Cx3lOXCS9dpC2pfDjqP2X-dUQIGWXnx0dEGwgMG_uQT9Y0X49_RvJ6FUABKFjZffTBlZVQdEWHZMgCQwfuf8i1Tj33qhe_8Bayd6dd6yY5-_gBUwEec2s/s1600/P6060129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgspESMpgv1DWaxfK26Av46Cx3lOXCS9dpC2pfDjqP2X-dUQIGWXnx0dEGwgMG_uQT9Y0X49_RvJ6FUABKFjZffTBlZVQdEWHZMgCQwfuf8i1Tj33qhe_8Bayd6dd6yY5-_gBUwEec2s/s400/P6060129.JPG" width="400" /></a></div><br />
<b>20120606:</b><br />
After marinating the chicken for the <a href="http://cooking.supertran.net/2012/06/aussie-chicken.html">Aussie Chicken</a>, I began making this dish. Unfortunately, it didn't meet my expectations. However, I've also accepted that not every dish is going to turn out excellent on the first try.<br />
<a name='more'></a><br />
<b>DETAILS:</b><br />
<i>Step 1:</i> Boiled the elbow macaroni. Used half the box (i.e., 1 cup) of macaroni (Essential Everyday, i.e. Albertson*, brand).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjKA4tDiYQDIkvAjj7EsihvtWDXBT5o8PGHj9mDhCQUfsAVtXx5atoN5hlLe9C8qUzQDS6-hrG26jZ0foFw3xS-1u4hWkUZ_jKG7iVXkfLo61bz3IrrIIkIIm9vfktdKxtCkqUsfR27s/s1600/P6060120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjKA4tDiYQDIkvAjj7EsihvtWDXBT5o8PGHj9mDhCQUfsAVtXx5atoN5hlLe9C8qUzQDS6-hrG26jZ0foFw3xS-1u4hWkUZ_jKG7iVXkfLo61bz3IrrIIkIIm9vfktdKxtCkqUsfR27s/s400/P6060120.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sauce without the cheese.</td></tr>
</tbody></table><br />
<i>Step 2:</i> Melted 2 tablespoons <b>butter</b>. Whisked 1/4 cup <b>flour</b> and 2 cups <b>milk</b>. Cooked for about 5 to 7 minutes. Added 1 tsp <b>black pepper</b> and 1 tsp <b>Worcester sauce</b>.<br />
<br />
<i>Step 3:</i> After the cooking time has passed, I added 1 cup <b>cheddar</b> and 8 ounces cubed <b>cheddar</b>. Greased a 7 cup glass container with butter. Added the macaroni to the sauce. Preheated the oven for 350 F and set a timer for 30 minutes. Started baking at around 6:20PM.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmiO_pt-MBJO4lx6e15uVjvGrnoIb5hEDfNKh-aQLrvHtaJ3ECIHag7tcSYKbN0CZQjcCnD0LMGuqrOZBPTbnM5C0iNvQixPG63GQM5bKuDC5csyFWpebpw7nuzicViCA-3DxECGuVZE/s1600/P6060121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmiO_pt-MBJO4lx6e15uVjvGrnoIb5hEDfNKh-aQLrvHtaJ3ECIHag7tcSYKbN0CZQjcCnD0LMGuqrOZBPTbnM5C0iNvQixPG63GQM5bKuDC5csyFWpebpw7nuzicViCA-3DxECGuVZE/s400/P6060121.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cheese.</td></tr>
</tbody></table>*Albertson is a supermarket chain in my area.<br />
<br />
<b>Comment:</b><br />
When mixing the ingredients together during <b>Step 2</b>, the mixture seemed like it wouldn't thicken and then suddenly it did. It was almost magic.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Z22tPLrAnE2KFw5pwhoEMIXHDhzMIjFaF172pGm9gAFOfAjjJ9IOQzngyP-sG-MsfB5PnUpyDlfQGAfXYLe_z2xEkU-aE17WYyQEcEwWqYc5ugvSpa8izr1vXj9b3iqiF-4cn3_bIr8/s1600/P6060125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Z22tPLrAnE2KFw5pwhoEMIXHDhzMIjFaF172pGm9gAFOfAjjJ9IOQzngyP-sG-MsfB5PnUpyDlfQGAfXYLe_z2xEkU-aE17WYyQEcEwWqYc5ugvSpa8izr1vXj9b3iqiF-4cn3_bIr8/s400/P6060125.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sauce with the cheese and macaroni.</td></tr>
</tbody></table><b>Results:</b><br />
The mac and cheese was quite oily and it didn't taste that great. It would have probably tasted better if it were baked longer.<br />
<br />
With that being said, my sister ate a fair amount of it before I even got to it; I guess it must have been decent.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_GO2P42dlzKK_XNo8D5815VvTaLL28kSWfJBWs5KUK-CiiC1f6tFQEutotMy74TscGwBP49n7KkY282gJXcyP4Y9VYebha5HLaT2I5SZM-KNBI0YYXPNr-OMUXrSOWNIr8espHm6Kx4/s1600/P6060128+%255B2%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_GO2P42dlzKK_XNo8D5815VvTaLL28kSWfJBWs5KUK-CiiC1f6tFQEutotMy74TscGwBP49n7KkY282gJXcyP4Y9VYebha5HLaT2I5SZM-KNBI0YYXPNr-OMUXrSOWNIr8espHm6Kx4/s400/P6060128+%255B2%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished product.</td></tr>
</tbody></table>[20121118][20161106 Edit]<br />
<hr /><b>Relevant Links:</b><br />
<a href="http://allrecipes.com/recipe/baked-mac-and-cheese-for-one/">Baked Mac and Cheese for One (AllRecipes.com)</a>*<br />
*I couldn't seem to find a record of the main recipe(s) I used. This recipe, however, looked familiar. In addition, its use of Worcester made it a strong candidate for being one of the recipes I researched.Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-14629900915988669592012-06-06T16:00:00.000-07:002016-12-23T13:53:36.672-08:00Aussie Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9X8KdstQy0j3JVyNTKKNEg1SP1BUOokWPb1kyfmAZcJCsU3A9T1n92T7yb6056jlk3wpvUwYfVip_r6IrFFh5KLS0qyeMjrqQjHWwCHR_N1iGSH5FP1lJLYF0Ux3dp2xnoSG2RgD7CE/s1600/P6060133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9X8KdstQy0j3JVyNTKKNEg1SP1BUOokWPb1kyfmAZcJCsU3A9T1n92T7yb6056jlk3wpvUwYfVip_r6IrFFh5KLS0qyeMjrqQjHWwCHR_N1iGSH5FP1lJLYF0Ux3dp2xnoSG2RgD7CE/s400/P6060133.JPG" width="400" /></a></div><br />
<b>20120606:</b><br />
This dish came out well. However, there was room for improvement. The dish would have benefited from more mushrooms, having the chicken cook in the pan less, and adding the cheese earlier.<br />
<a name='more'></a><br />
<b>DETAILS:</b><br />
<i>Marinated the Chicken:</i><br />
Marinated the <b>chicken</b> with 1/2 cup (French's) <b>Worcester sauce</b>* (replaced the seasoning salt), added about four cloves of fresh <b>garlic</b>, 1/2 tsp <b>garlic powder</b>, (Spice Islands) 1/2 tsp <b>onion powder</b>, and <b>lime juice</b> squeezed from a quarter of a lime. Let it sit for half an hour starting at 5:30PM.<br />
<br />
While I waited, I made some <b>other preparations</b>, the <b>sauce</b>, and worked on making <a href="http://cooking.supertran.net/2012/06/baked-macaroni-and-cheese.html">Baked Macaroni and Cheese</a>.<br />
<br />
<i>Other Preparations:</i><br />
Fried six strips of <b>bacon</b>, each cut in half. Sauteed one cup of <b>mushrooms</b>. Pounded chicken down: I didn't really know what I was doing, but I think whatever I did was probably right.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lvnlBdkTnqiasXqXkzfuY2Uqt8KVw4V_OvJ5XhyphenhyphenX-l0bTu11cVajqeacT74qBsMJX5p03sefjRDkwdTmsQsPwAtSdQfeiusFzqomuO1Gvx9E4lbZXhv4Yw_dl_6yTAE5wS4XcuOYlMQ/s1600/P6060130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lvnlBdkTnqiasXqXkzfuY2Uqt8KVw4V_OvJ5XhyphenhyphenX-l0bTu11cVajqeacT74qBsMJX5p03sefjRDkwdTmsQsPwAtSdQfeiusFzqomuO1Gvx9E4lbZXhv4Yw_dl_6yTAE5wS4XcuOYlMQ/s400/P6060130.JPG" width="400" /></a></div><br />
<i>Sauce:</i><br />
1/2 cup <b>honey</b>: crushed the honey because it had crystallized. 1/2 cup <b>Dijon mustard</b>. 1/4 cup <b>light ranch</b> (substituted for mayo): apparently the mayo in the fridge expired last December 2011; I threw that jar out and instead of heading back to the store, I looked for a substitute. My dad suggested light ranch, and I thought that was an appropriate substitute. 1 tsp <b>onion powder</b>. 1 tsp <b>garlic powder</b><br />
<br />
<b>Final Steps:</b><br />
Spread the sauce on top of the chicken breasts.<br />
Laid the bacon on top of the sauce and laid all the mushrooms on top of the bacon.<br />
Put the first pair of breasts in on the left side of the oven at 7:26PM and waited until 7:56PM to take them out.<br />
Cut up an extra cup of mushrooms for the other batch.<br />
Put the second pair in on the right side at 7:33PM and wait until 8:03PM to take them out.<br />
<br />
*Also known as Worchestershire sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVI1wBJ6mfqhN9FtbSj-XA_CiV7oCPZAfbZ6hU4GLfM4tj37ALqbMNVH19YCw1p_3Xe7jo09oykn_SRA8UHgw_O8DyoRsblnQ5zABbSjmZLr3kJ1iJ5UFHWeYG7Xmwjvw_qcfy1Dwtgk/s1600/P6060131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVI1wBJ6mfqhN9FtbSj-XA_CiV7oCPZAfbZ6hU4GLfM4tj37ALqbMNVH19YCw1p_3Xe7jo09oykn_SRA8UHgw_O8DyoRsblnQ5zABbSjmZLr3kJ1iJ5UFHWeYG7Xmwjvw_qcfy1Dwtgk/s400/P6060131.JPG" width="400" /></a></div><br />
<b>Comments:</b><br />
I made a mess. The clean-up ended at around 7:51PM. Good thing I had to wait for food to finish baking anyways.<br />
<br />
With 1 minute left for the left side, my dad said, "Wait, didn't use any cheese?" He was absolutely right! So I turned the oven down to 300 F, added 5 minutes to the clock and added the cheese. Then, after the 5 minutes expired, the left will have cooked for 34 minutes and the right for 27 minutes.<br />
<br />
In contrast to the <a href="http://cooking.supertran.net/2012/06/baked-macaroni-and-cheese.html">baked macaroni and cheese</a>, all the flavors in the Aussie Chicken really come together. And although the chicken was a little dry, all the other flavors usually made up for it. The dish was not overly sweet.<br />
<br />
[20121118]<br />
<hr/><b>Relevant Links:</b><br />
<a href="http://allrecipes.com/recipe/aussie-chicken/">Aussie Chicken (AllRecipes.com)</a>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0tag:blogger.com,1999:blog-7187848503523976008.post-37361101907239077532012-05-31T14:00:00.000-07:002016-12-23T13:53:36.687-08:00Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpX949apemvYyneE2fA0HKP8ckhvhl8JirGkBr90s7MzHkDpoLG8te5uGq32WiIQZHCVAlMyx3aAQaeB2X7RXcT2JGMRmUeEUaoze9iZcuULpvkuXU-kO8v4npnxaOWFeE3kLShpvXk0/s1600/P5310092+%255BC%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpX949apemvYyneE2fA0HKP8ckhvhl8JirGkBr90s7MzHkDpoLG8te5uGq32WiIQZHCVAlMyx3aAQaeB2X7RXcT2JGMRmUeEUaoze9iZcuULpvkuXU-kO8v4npnxaOWFeE3kLShpvXk0/s400/P5310092+%255BC%255D.JPG" width="400" /></a></div><br />
<b>20120531:</b><br />
As I started cooking my mom came home and asked if I needed help - very typical of my parents. Welcoming the extra hand I accepted the help and every now and then she would give me advice. Admittedly, some advice was useful, and some advice was not, but I listened and learned.<br />
<br />
Among the various advice, one of the more useful tidbits was to add the milk and ingredients to the blender slowly, instead of all at once - which I accidentally did. Luckily for me, in this situation it wasn't a problem.<br />
<br />
<b>Comment:</b><br />
Making the crispy sage was an interesting part of this cooking experience. The next day (20120601), my dad told me he liked eating the crispy sage.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6ZCNfnqfZCjbaCQA75i4Byf63p6qbcthat_63Jw7qSR3Teb5oXF86OvOSVNazkp9KeekVQGdH-3SueCi8f0PJhhMkuv4BaiR-bO1TCh99FYxRDqXnncxUL8tOMQsT1jBrVH96f7DaBU/s1600/P5310090+%255BC%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6ZCNfnqfZCjbaCQA75i4Byf63p6qbcthat_63Jw7qSR3Teb5oXF86OvOSVNazkp9KeekVQGdH-3SueCi8f0PJhhMkuv4BaiR-bO1TCh99FYxRDqXnncxUL8tOMQsT1jBrVH96f7DaBU/s400/P5310090+%255BC%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Sage</td></tr>
</tbody></table><b>Result:</b><br />
I loved how this dish turned out. In particular, it had a great texture and flavor. Furthermore, it was surprisingly creamy.<br />
<br />
I'm wondering how the almond milk's flavor affected the dish. The nutmeg definitely gave the dish a deal of its taste.<br />
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[20120601][Never posted on <a href="http://www.supertran.net/">www.supertran.net</a>][20161106 Edit]<br />
<hr /><b>20120601:</b><br />
I cooked the remaining amount of pasta and added that to the leftovers. I also added about a tablespoon of tomato paste. I ate a bit while waiting for my chicken pot pie to bake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVGaiWxr3o6cF1CNMQxa44LIQBnMsrPIBDMEn0LYqmoebzZpXIzeEWJ31zekSZFBSNzOV-Byp3QS6UHkQ2yXHW5I460RLsLbUpYc8KscY_Paeg_SzEQ72iKFIc6LrQQOBGyeNESpKX08/s1600/P5310089+%255BC%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVGaiWxr3o6cF1CNMQxa44LIQBnMsrPIBDMEn0LYqmoebzZpXIzeEWJ31zekSZFBSNzOV-Byp3QS6UHkQ2yXHW5I460RLsLbUpYc8KscY_Paeg_SzEQ72iKFIc6LrQQOBGyeNESpKX08/s400/P5310089+%255BC%255D.JPG" width="400" /></a></div><br />
[20120601][Never posted on <a href="http://www.supertran.net/">www.supertran.net</a>][20161106 Edit]<br />
<hr /><b>Relevant Links:</b><br />
<a href="http://chefchloe.com/entrees/creamy-pumpkin-penne-with-crispy-sage-and-toasted-pecans.html">Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans (ChefChloe.com)</a><br />
<hr />Below are the ingredients listed on the website and any comments regarding how closely I followed the recipe.<br />
<br />
<b>Pasta:</b><br />
<blockquote>1 pound penne, cooked according to package directions</blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqDKMne88-GHrc7b2j6hNOvvQS7hap8VhM9uU_DUJT9W4SvPfMi8LtAHYXnfhHK6o2A8kKpR9w0XxnFB_APAhv5Ftn1wPBn5siCYGUJ_jTNhkW7mjkmCcADZGS0m-QNw86KZwcieMF3Q/s1600/P5310088+%255BC%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqDKMne88-GHrc7b2j6hNOvvQS7hap8VhM9uU_DUJT9W4SvPfMi8LtAHYXnfhHK6o2A8kKpR9w0XxnFB_APAhv5Ftn1wPBn5siCYGUJ_jTNhkW7mjkmCcADZGS0m-QNw86KZwcieMF3Q/s400/P5310088+%255BC%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted Pecans</td></tr>
</tbody></table><b>Pumpkin Cream Sauce:</b><br />
<blockquote>2 tablespoons olive oil // Eyed it, mainly the pan<br />
1 onion, roughly chopped<br />
4 cloves garlic, minced<br />
1 (14-ounce) can organic pumpkin OR 2 cups roasted butternut squash // Opted for pumpkin<br />
2 tablespoons tomato paste<br />
2 cups soy, almond, or rice milk // Opted for almond milk<br />
1 teaspoon ground nutmeg<br />
2 teaspoons maple syrup<br />
3 teaspoons sea salt<br />
1/2 teaspoon freshly ground black pepper // Not freshly ground</blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3KwWHuIJPXqmHO8tAtCA8lWM14J_7gHX2DEqOcpXKksl-Gjj4LMLwjz2dCTwy6IJE3wS8BW3nSJVUDvnzpXuSxEDXqCKUDDm8zByvSIq9BMgRMT7gIIxLbtpTryL02vch_hYH5YyIi4/s1600/0531121648-00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3KwWHuIJPXqmHO8tAtCA8lWM14J_7gHX2DEqOcpXKksl-Gjj4LMLwjz2dCTwy6IJE3wS8BW3nSJVUDvnzpXuSxEDXqCKUDDm8zByvSIq9BMgRMT7gIIxLbtpTryL02vch_hYH5YyIi4/s400/0531121648-00.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Sage</td></tr>
</tbody></table><b>Crispy Sage:</b><br />
<blockquote>2 tablespoons canola oil<br />
8 fresh sage leaves, whole<br />
Sea salt</blockquote><b>Other:</b><br />
<blockquote>½ cup toasted pecans, roughly chopped<br />
3 tablespoons chopped fresh sage // Added about 5 freshly cut leaves.</blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hgkHU1FP-jIeZKtMSW_S5Xy1U4yHUdInkFFE517rGNzFwT9ZDfvAwNXCFpFIGEqTucrY7lNp74SX7Pdx2NVrAcb0oitTV2MCrwBbBLkHSUSKwz9pq_YbEcE9tGvbI853pi61AUQobrQ/s1600/P5310091+%255BC%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hgkHU1FP-jIeZKtMSW_S5Xy1U4yHUdInkFFE517rGNzFwT9ZDfvAwNXCFpFIGEqTucrY7lNp74SX7Pdx2NVrAcb0oitTV2MCrwBbBLkHSUSKwz9pq_YbEcE9tGvbI853pi61AUQobrQ/s400/P5310091+%255BC%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sea Salt, Ground Nutmeg, Black Pepper, and Maple Syrup</td></tr>
</tbody></table>Timothy Cao Tranhttp://www.blogger.com/profile/18081889649195236668noreply@blogger.com0