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Monday, November 8th, 2010

Subject:intro
Time:10:37 am.
this is a journal devoted to one of my major love interests, food. or phuuud. (other love interests include art and Irish men who are 19 inches taller than me, but that's another blog, another day.) in this space, I plan to document/display, well, what I eat. and since I'm a big domestic nerd, I'll probably post links to other food blogs, future recipes, restaurants I like, etc. I'm not a master chef, or even a plain old chef, by any means. I just lovelovelove food and lovelovelove cooking. at any rate, feel free to try my recipes and tell me what you think, invite yourself over for dinner, or invite me over for dinner. I also enjoy having discussions and learning more about foods I've never made before, so please feel free to add me and join in on the fun. happy eating and reading!
Comments: Read 12 orAdd Your Own.

Friday, June 24th, 2005

Subject:mmmm Tapas
Time:12:59 am.
I decided to treat myself and my loverboy to a fancy dinner since I just received a nice amount of money from various relatives and family friends for graduating, so we decided on Pazo, a relatively new tapas restaurant downtown. I read a glowing review of Chef Cindy Wolf's latest creation a while back in the Post (I tried to find it to share the review, but haven't been able to locate it--sorry!), and it's been stuck in my head ever since. This was only my second or third time eating Tapas, so my high praises may not be as accurate as those of a Tapas Aficionado, but oh well. We still plan to return and repeat a few of our dishes when we can afford it.




tiny plates, anyone?Collapse )

I don't think I'd ever be much of a food writer because 1) I love to eat just about EVERYTHING, and 2) since I like everything, my "reviews" would just be ramblings of "mmmmmm" and "yummmmy!!!! more!" or even nonsensical babbling that, when read aloud, would be indecipherable and possibly inappropriate for a food journal. Anyway. Pazo. Some of the most unique and delicious food I've ever had. The involtini di tonno will definitely be a repeat. The tenderness of the fine cut of tuna, along with the minced capers and pine nuts... oh geez all that wonderful texture. You may also notice that my pictures gradually become more blurry... I love taking pictures of my meal when I go out, but I hate drawing attention to myself with the flash, so I just hold as still as possible and hope for the best. We also shared a plate of chocolate terrine served with raspberries and crème anglaise. As our waiter described it, it was certainly light like a mousse and rich like fudge. I was too preoccupied with making incomprehensible MMM sounds to remember to photograph the plate, and our candle was nearly complete, so there wasn't any light anyway. I'm already dying to go back!
Comments: Read 3 orAdd Your Own.

Friday, May 6th, 2005

Subject:walnut scrimp, poached pears, and beer!
Time:12:10 am.
(I meant to post this over the weekend, but I got caught up in the impending doom of finals. A few days late, but the memory is still scrumptious.)

As a way to celebrate an art opening and the weekend and to just spend time with each other, my Loverboy decided to try his hand at making us dinner this weekend. He put me in charge of dessert, and I made a stop to build us a six pack on the way home from work, too. The end result was very tasty, though maybe a little too rich for our tastes.


walnut shrimp, poached pears and vanilla crème anglaise, and various beery goodness.Collapse )

oh, and I also picked up a little treat for us on my way home:

mmmm.... beeer... Belgians do it right. :)
Comments: Read 2 orAdd Your Own.

Thursday, March 31st, 2005

Time:11:18 pm.
if you've never seen the Asparagus battle on Iron Chef, turn it on right now!
Comments: Add Your Own.

Tuesday, March 29th, 2005

Subject:Damn right; it's better than yours.
Time:7:38 pm.
I think most of us can quickly boast that there's a certain something that we can make better than anyone else. unomonomalo has the greatest chocolate chip cookies. My friend Meghan makes the best apple pie. My boyfriend's mom makes the best pasta salad. It's debatable whether my mom or my roommate's mom makes the best banh xeo ("sizzling pancakes" or "happy cakes" to those unfamiliar with Vietnamese food), though I think our judgements are skewed because of our mommy-food-attachments. Do you make something that you swear is better than what anyone else can do? I don't mean like, Duck A L'orange, for you chef people. I mean home food.

Me? I make the best pasta sauce, as well as the best eggs in the world. There's no use challenging me; mine are better. I think the pasta sauce thing began about 10 years ago, when I would be in charge of spaghetti at home. It was a simple enough task for a 13 year old to make this for her brothers while the parents were at work. Back then, it was just beef and onions and a jar of sauce. I suspect that my mom had this intense fear of me being on my own one day and not having a clue as to how to take care of myself, so some time around the Spaghetti Age, she made sure that I was by her side in the kitchen, either peeling/cutting things or stirring chopsticks furiously. These were basic lessons, yes, but I guess I didn't really appreciate what she taught me until I left home about 5 years ago and encountered full grown college students who couldn't even fry eggs, let alone understand that cornstarch is a superb thickening agent for stir-fry.

I don't know if there is an appropriate way to describe how my mother and I cook, but I can tell you that it's not methodically (do you see why I hate baking?). How about if I just say that my spaghetti sauce is made with experience and looove. After a few experiences cooking with friends in a college dormitory and my mental fusion of the tidbits I catch on cooking shows, I can confidently say that my tomato sauce is the most delicious sauce you will ever taste, unless it comes from some quaint little Italian restaurant. I don't know what makes it different; I use the same basic ingredients that everyone else uses in their sauce. It could just be that making sauce has become so familiar to me, that I know exactly what the proportions should be. You start with some butter. Add minced garlic and shallot or onion, depending on how sweet you feel. Add your finely chopped tomatoes (isreali vine tomatoes, please. or plum tomatoes if you must), basil, and oregano. salt and pepper. 1 or 2 TBSP of brown sugar. tomato paste. hot pepper flakes, but just a teeny bit. That's my basic sauce.

But oh, it gets interesting. If the mood strikes me, I like adding extras to my sauce. Little surprises, if you will. If I want to be simple in my addition, I just go with some ricotta and asiago cheese and turn it into a creamy tomato sauce. But my favorites are roasted red peppers and red wine. Not together, that's too much to deal with. So you roast a pepper, peel the skin off, puree, and then add it to your sauce. It adds a little body, something slightly more complicated to your sauce, but hey! it's red! it looks the same as the rest of the sauce, and no one knows!

At this point, I don't think I can write a description about my eggs that is as exciting as my sauce. My boyfriend will tell you, though, that they are, indeed, the best in the world. My eggs are comfort food, I can tell you that much. This weekend, I made them with red onions, cumin, and chinese sausage. Meat-eaters: are you familiar with the magic of chinese sausage? It's sweet, crisp around the edges, not chewy, perfect with sticky rice and green onions, and so delicious. If you've never had Chinese sausage before, get ye to the Asian grocery store. Now!
Comments: Read 4 orAdd Your Own.

Thursday, March 24th, 2005

Subject:quel horreur
Time:5:53 pm.
I AM OUT OF GARLIC!!!!!!!! MY LIFE IS OVER!!!!


P.S. Is there anything you try to keep in your kitchen at all times? Not like, spices, milk, or eggs, but more like... ingredients that will help you make just about everything you like? My list: vine tomatoes, red peppers, garlic garlic garlic, onions, a fresh herb (usually thyme), and oranges or grapes. And Holy Smokes, out of this entire list, I think I only have onions and a handful of squishy grapes right now.
Comments: Read 4 orAdd Your Own.

Thursday, March 3rd, 2005

Subject:who're you gonna pick?
Time:12:28 am.
I saw something like this on TV once, and my mom makes something similar which she calls "Salmon Pockets" (salmon and veggies with plum or oyster sauce) so I thought I'd give it a try with white fish since I never cook with it. I also had some friends over for our weekly viewing of Gilmore Girls and Scrubs (Lorelei and Luke got back together!!!! And everyone is breaking up on Scrubs!!!! I'm pathetic.) so I had some cheater "sourdough" bread rising, too.



tilapia pockets and very slightly sour bread, but not technically sourdough breadCollapse )

saansaansaan, if you'd like the bread recipe, let me know. Also, I tried out that recipe you posted for those clover-y rolls, and they were delicious. Rich and adorable. Thanks again!
Comments: Read 5 orAdd Your Own.

Thursday, February 24th, 2005

Subject:bam!
Time:12:54 am.
As much as I hate Emeril LaDouchebag, I loooove that new whitening expressions toothpaste. I'm crazy about my teeth and floss really well and have been using the same Total Tartar Control plus Whitening forever, but I decided to be a little adventurous and try out some of this "Vanilla Mint" business. It is like brushing your teeth with cookies--I love it. And now I just have to wonder why they don't have a chocolate version.

If we get enough snow tomorrow (snow! snow! snow! snow! sorry nick! I want snow! snow! snow!) I hope I'll have time for a good update of the tasty meal I made last night. I hate that I keep forgetting about this thing; I eat lots of yummy food after all.
Comments: Add Your Own.

Tuesday, February 22nd, 2005

Subject:you wish you were my boyfriend (or that I was your girlfriend) so I would spoil your tummy too
Time:1:23 pm.
On the menu tonight:
-Tilapia pockets (self-steamed with spinach, shallots, garlic, ginger, and whatever other flavorings strike my fancy tonight)
-Snap peas (planning to just give these a quick roast with garlic)
-Cilantro/ginger jasmine rice

Tuesday night is also TV night with a couple of my friends, so I might make my cheater-sourdough bread, too.
Comments: Read 1 orAdd Your Own.

Sunday, February 20th, 2005

Subject:some catching up, of sorts.
Time:11:19 pm.

chillin' out, maxin', relaxin' so cool and all shootin' some b-ball outside of the schoolCollapse )
Comments: Read 3 orAdd Your Own.

Monday, January 24th, 2005

Time:1:46 pm.
Mood:eating Nong Shim ramen. mmmm.
I made some stuffed artichokes this weekend, and I can't decide if I completely messed them up or if I just don't like them. I think I'll go with not liking them, because they made me kind of... gassy.
Comments: Read 1 orAdd Your Own.

Monday, January 17th, 2005

Subject:come on baby light my.... brulée
Time:2:29 am.
so the other day, in one of the food communities I belong to, someone made this marvelous post about this oatmeal crème brulée that her husband made her. there were raspberries, this beautiful shallow bowl with blue trim, and the photo just made you want to break the surface of the brulée yourself. I was dying to try this. of course, LiveJournal had this deluge of technical problems this weekend, and when I went to look for the link again, I couldn't get to it.


but we did not fail in our clandestine love, oatmeal crème brulée and I!Collapse )
Comments: Read 1 orAdd Your Own.

Thursday, January 13th, 2005

Subject:les poissons les poissons, how I love les poissons
Time:10:17 pm.
let me begin with being rather pissed: I had written this whole thing out about these sexy salmon steaks and lovely biscotti, and then a hairbrush fell off my desk and somehow restarted my computer. I even put in the html and all I had left to do was to enter it into LJ. anyway, I'll try to remember everything I wrote before, but it won't be nearly as detailed as I'd like it to be.

a few days ago, I bought 2 beautiful salmon steaks from the local Asian grocery store because they were on sale...

oh, whatever. I made two kinds of salmon because I couldn't decide on just one kind. one was crusted in pine nuts and the other had a sweet mustard and basil glaze. then I put red peppers, onions, and garlic cooked in white wine in a food processor and tossed it with lemon juice and tortellini. then J made some baked bananas and covered them in this carmelized toffee sauce. then today I made orange-spice biscotti and dipped them in chocolate. then J decided that after I photograph the meals we take together, we should take a cute and completely unflattering picture of ourselves. comment if you want details; my vitamin B intake today is making me too hyper to want to sit at the computer and type this all over again.


the rest of the picturesCollapse )
Comments: Read 3 orAdd Your Own.

Wednesday, January 12th, 2005

Subject:office ass
Time:2:52 pm.
I don't *hate* my office job, but the work I do is rather mind-numbing and tedious. I'm going crazy here, getting office ass while I could be at home enjoying yoga or working on my quilt or playing video games with my roommates. Not to mention that I have 2 beautiful salmon steaks in the fridge waiting for me. I'm not sure how I'll cook them yet--I'm deciding between some kind of nut crust and some kind of mustard glaze. You'll find out soon enough!
Comments: Add Your Own.

Tuesday, January 11th, 2005

Subject:an Italian night
Time:9:24 pm.
I think I like making Italian and East Asian foods the most because they go well with my style of cooking: fast-paced chopsticks, season-as-you-go, and loud, shrill YIPS when the pan gets too hot. (I said I love to cook; I never said I was graceful.) I also think that this kind of food requires much less preparation and skill (re: stirring, yipping, etc) than say, French food, some Indian foods, and my archnemesis, Baking. I loooove custards, hollandaise sauce, and paneer as much as the next lactose-tolerant-and-loving-it Asian girl, but I think I'll leave these dishes to people like my friend Ben at CIA or to the restaurants my boyfriend and I like to frequent.

Anyway! For christmas, I gave J's parents a bottle of the annual holiday white wine from Nissley wineries in Lancaster, PA, along with a promise to make them dinner some night. I decided to go with an easy-going Italian meal and enlisted my boyfriend and his brother as my helpers. We wound up with my take on chicken scarpariello, orzo & herbs, goat cheese rolled in fresh herbs, and pesto-stuffed grape tomatoes.


the juicy detailsCollapse )

recipesCollapse )
Comments: Read 6 orAdd Your Own.

Monday, January 10th, 2005

Subject:another poetic waxing on the Food Network
Time:1:50 pm.
I have a friend and fellow foodie, unomonomalo, with whom I discuss all things food. He's one of only a couple guys I know who really digs cooking and gets excited over his kitchenaid mixer (hey ladies, he's straight too), which I think is pretty cool. anyway, he wanted to comment on one of my last posts on the food network, but ended up writing so much that LJ wouldn't except such a lengthy reply. he emailed it to me, and I thought it was pretty interesting, so I'm posting it for you all to read. enjoy. :)

he doesn't like bobby flay or emeril eitherCollapse )

hey, so, I've been thinking about trying to promote my food LJ more... not for the publicity or anything, but just because I like having this dialogue about food. but I'd feel like a complete Tool going around to communities saying, "add meeeee pleeeeeease!!!!" so how about: if you've added phuuud and have someone on your friends list who might like having a geeky discussion about food, send them this way. :D
Comments: Read 2 orAdd Your Own.

Sunday, January 9th, 2005

Time:8:14 pm.
mmmmm.... brulée....
Comments: Add Your Own.

Thursday, January 6th, 2005

Subject:allez cuisine!
Time:11:52 am.
a rather lengthy ramble about the food networkCollapse )

how about that? I've gone from barely updating at all to launching into tirades and praises for the food network. the boytoy and I are going out to dinner tonight; if I ever remember to bring my camera, there may be pictures. and this weekend, he and I are making dinner for his parents as a late christmas present. I've planned some appetizers consisting of tomatoes, pesto, goat cheese, and herbs, and I’m thinking of a variation of chicken scarpariello, maybe with less heat and more green flavors. Who knows. Happy eating! Till next time!
Comments: Read 1 orAdd Your Own.

Monday, January 3rd, 2005

Subject:maybe I'll abandon years of printmaking and go to culinary school instead
Time:11:08 am.
I'm just popping in to say that I promise to post pictures of my lovely new Henckel knives this evening and to finally get this durned blog up to date.

And a quick rant. In one of the cooking/domestics communities I belong to, there is this guy who ALWAYS posts the lamest questions. Okay, in fairness, they're not LAME questions; they're LAZY questions. I don't even think I'm a food snob at all; I just think posting things about how to make broth or what to do with chicken is lazy. Computers have the internet nowadays, whodathunkit. Google is your friend.

I received a few cookbooks for Christmas, J received a bunch of gift cards to some good restaurants, and I don't have classes again until February, so I hope that means lots of yummy food for me, and more mouth-watering posts for you.

Back to my day job!
Comments: Read 3 orAdd Your Own.

Wednesday, December 22nd, 2004

Subject:food survey
Time:2:49 pm.
because blogging is the cool thing to do while at work, I found this survey from the BBC floating around in one of the food communities I belong to.

50 foods to eat before you dieCollapse )
Comments: Add Your Own.

LiveJournal for How can someone so small eat so much?.

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