April 16, 2012 – Totally Morbid Thought of the Day
16 Apr 2012 Leave a Comment
in Food, Health and Healthy Living, Mental Diarrhea Tags: food, free range, meat, organic, twilight, vampires, vegetarian
So I’m cooking this unfortunately oh so tasty marinated beef shank for dinner.
Poor cow.
I feel slightly sickly every time I cook meat.
So I’ve been cooking meat less and less.
I really don’t feel bad for tofu, but I do feel bad for animals, especially because of the conditions in which they are often raised.
I wonder what they think about while they are alive
I wonder what sort of hopes and dreams they have for their children
So my totally morbid thought of the day is this:
If in the future there exists a species higher on the food chain than humans, I hope that it will grow us in free range, organic circumstances, and in the end, find us very tasty and satisfying, cooking us in a multitude of different ways, before eventually going through this existential crisis on the whole whether or not to eat meat thing because it’s cruel and inhumane.
Vampires excepted.
There will be no talk of twilight silliness on this blog.
Like this:
March 16, 2012 – Pi Day 2012
17 Mar 2012 Leave a Comment
in art, Food, Photos Tags: chocolate, day, photo, photography, pi, pie
Pi Day March 16, 2012 | French Silk Pie
Pi Day festivities got cancelled this year, and were made up for only half-heartedly on Friday March 16th. I made the french silk pie on graham cracker crust that was a hit at last year’s party. I didn’t add enough chocolate this year, and had nobody to share it with, so it was highly unsatisfactory on all fronts. The only good thing to come out of it was a nicely textured photo.
There’s still some left if you want some.
February 14, 2012 – Valentine’s Day
15 Feb 2012 Leave a Comment
in Food, Personal Tags: 1986, 4080, air care, asparagus, blueberry, charity, coconut, cold cup, congee, duck, lobster, mail, mailing labels, muffins, PLU, rockstar, slim fast, starbucks, tercel, tongue, toyota, water
A decidedly unmushy day:
Feb 14, 2012 - Bound and Gagged - Bonus points if you know what PLU #4080 is
Feb 14, 2012 - Care package from Mom sent with Dad who flew in to YVR today
Feb 14, 2012 - Lobster Congee at Kalok Restaurant in Richmond
Feb 14, 2012 - Guess what these are? Duck Tongues.
Feb 14, 2012 - Dad with the 86 Tercel. He bought this car a few months before I was born.
Feb 14, 2012 - Air Care Fail - Emissions were fine but the gas cap failed
Feb 14, 2012 - Important Drinks To Keep in One's Locker: Hydration, Fuel, Emergency Fuel
Feb 14, 2012 - dear charities, please stop fucking wasting the money we give you. 1 week. 200 mailing labels
Ochazuke (Chazuke) Topped with Crispy Genmaicha
27 Oct 2011 Leave a Comment
in Food, Recipes Tags: bubu arare, chazuke, food, furikake, genmaicha, ingredients, ochazuke, rice, tea
I don’t know about you, but Genmaicha (roasted rice Japanese tea) is a lot of fun to drink (easy drinking!) and a lot of fun to just nibble on, too, straight out of the bag (those crispy little rice bits are awesome). So while making ochazuke, I decided to try using the genmaicha in its crispy form as a topping, sort of like a caffeinated substitute for bubu arare (little rice crackers).
Okay.
Wow!
Good stuff!
So now my favourite version of Ochazuke is this (these ingredients just happened to be in my fridge this morning…they’re not authentically Japanese or anything like that…but it looks like people on the interwebs make Chazuke with pretty much any kind of topping – the common thing being that it’s tea poured over rice):
Steamed rice (can be leftover)
Brewed green tea (or oolong)
Diced cucumber
Bocconcini
Furikake
Genmaicha (dry)
Salt
1.) Steep tea.
2.) Heat up a bowl of leftover rice in microwave (and if you’re using cheese, add it to the rice so it gets all melty)
3.) Dice cucumber
4.) Add salt and cucmber to rice in bowl
5.) Pour tea over the rice
6.) Top the island of rice with furikake and genmaicha
7.) EAT!
If you manage to get the furikake and genmaicha to sit on top of the island of rice in the middle, they’ll stay nice and crispy until you decide to eat it. That genmaicha is really a nice addition! It’s got such a wonderful toasted rice flavour, and the tea leaves are crispy as well, so it makes a really nice topping.
This is actually so much better and cleaner tasting than the little packets of ochazuke topping that you just add to rice and pour boiling water over – those leave me all weird and MSG’d out.
No pictures with this post – you’ve got to make it yourself to try it out!
Like this:
Vegan Coconut Tempeh Tomato Apple Pasta
02 Oct 2011 3 Comments
in Food, Recipes Tags: apple, cooking, pasta, recipe, tempeh, vegan, vegetarian
Okay. Hear me out. It sounds like a weird mix, but it’s actually really delicious! I love it when there are just tiny hints of sweetness to offset savoury flavours. My husband would beg to differ – he really doesn’t like apples and so pretty much refused to eat the dish. However, my tastebuds were pleasantly tickled!
Ingredients:
pasta (I used rigatoni)
sesame oil
1/2 onion, chopped
2 cloves garlic, minced
1 package of Green Cuisine Tempeh Burgers, diced
1 tomato, diced
1/2 apple, diced (I used a Honeycrisp)
cumin powder
coriander powder
salt
sriracha hot sauce
1/2 can of coconut cream (or coconut milk)
Directions:
- Boil pasta
- Sauté onion and garlic in sesame oil
- Continue sauteing and at your leisure, add tempeh, tomato, apple, cumin, coriander, salt, sriracha (I quickly squirt one circle of the pan – not too spicy). I added one ingredient at a time, while chopping the next ingredient.
- Saute some more
- Add 1/2 can of coconut cream/milk (stir up the can first so the liquid mixes with the cream on top)
- Saute some more at slightly higher than medium heat until coconut milk reduces and you’re left with a sauce-like texture
- serve over pasta!
How much of things like coriander and cumin, you ask? Well, with the powdered stuff, it’s not very strong (it’s been sitting in my pantry for a couple of years) so like maybe a teaspoon of both (or more?)? I honestly just shake it out of the bag until it seems like enough. It’s hard to go overboard – the flavour ends up pretty mellow when it mixes in with the coconut milk.
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