Friday, August 19, 2011

Fondue for Two

I'm in the process of tidying up the blog after months of being away (pardon the dust). While I was going through old flickr photos, I stumbled on this gem:

See the date?

This episode aired May 3, 2011 according to the wiki. Shoulda copyrighted that gem of a phrase! (You can watch the episode on FOX, which is where I got the image clips)

Further similarities:
Mr. Bunnington

Lord Tubbington

Hmm... curious...

Thursday, August 18, 2011

Spaghetti alla Carbonara

Spaghetti Carbonara

Carbonara is Steven's most requested dish. It's one of the few recipes on this blog that I make regularly, so I'm a little embarrassed I haven't updated the recipe since 2007. The ingredient list has stayed the same in the last four years but I added the trick of tempering the eggs with boiling pasta water before adding it to the pasta. On the rare occasion, I get a little fancy but I always go back to the original recipe of 5 ingredients, 6 if you include salt for pasta water. Traditionally you would use pancetta or guanicale, but let's face it, that stuff is expensive and I'm a poor student. Because this recipe is so simple, there are a few things I feel strongly about. First, I don't believe in adding cream; I think it's like cheating. But I unfortunately don't know anyone Italian who can back me up. Second, use freshly ground pepper; this is non-negotiable.

Friday, August 5, 2011

my food blog

My food blog has been an unfortunate casualty of school (as evidenced by the graph below).


I've never written much about my personal life on this blog. Some may argue that goes against the very idea of a personal blog but I am a private person. I decided early on that I wanted to keep my medicine world going-ons separate from this blog. I didn't write about seeing open heart surgeries and I never wanted to complain about 30 hour days (don't worry, Steven can attest that I vent enough in person).

Chicken Adobo

Chicken Adobo
update from April 2007

When I first made chicken adobo 4 years ago, I was a little apprehensive about the seemingly large amount of vinegar the recipe called for. However, the vinegar mellows with cooking and the sauce is amazing over freshly steamed rice. I prefer a 1:1 ratio of soy to vinegar. I reach for a milder vinegar like rice, white wine, or cider vinegar. I personally find plain white vinegar is too monotonous and abrasive. You can marinate the chicken as long as you want but this is rarely something I plan that far in advance. I usually throw all the ingredients together in a pot and let it sit for about an hour (sometimes I skip this part entirely if I feel particularly lazy).

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