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  • canbui 6:19 pm on August 31, 2009 Permalink | Reply  

    pasta

    When it comes to pasta, you really can’t go wrong, that is, unless you are one can of whole tomatoes short!

    Start off by browning the ground beef with a little salt and pepper. While this is happening, dice 3 cloves of garlic, one carrot and onion, respectively. When the meat is done, remove from pot and set aside. In that pot, pour in some sherry or wine, just a little to deglaze all that browned goodness; then throw in the garlic til it smells, then onions til they tender, and carrots so they soften. Let them cook for awhile, and open that can of whole tomatoes – if you have two, use two, because it feels short with just one, especially if you’re using the whole of a typical container of ground beef-500 grams. Smash up the tomatoes with the back of spoon and throw the meat back in. Let that simmer for awhile so the flavours all come together. While this is happening, make your pasta! When it’s all done and good, salt and pepper to taste before plating. EAT!

     
    • Chris! 7:28 pm on August 31, 2009 Permalink | Reply

      Looks great! And served in front of a laptop in true bachelor fashion.

    • Nat 9:32 pm on September 3, 2009 Permalink | Reply

      I can’t believe I overlooked a post called Pasta.Love. Who loves pasta?? ME. I have decided I need more ground beef in my life, so thank you for providing an avenue. My next question is: New Haven. Love?

  • canbui 6:57 pm on August 24, 2009 Permalink | Reply  

    IMG_4900

    Now living in the States but still cooking!

    Let’s make this a quick one. Start by cutting extra firm tofu into bitesized chunks. Give each piece a proper egg wash and coat them in corn starch/flour. Place them carefully into a burning hot wok, with canola oil. It’s gonna sear, turn the sides as they brown. You can throw in some chili flakes to add some bang if you want to. While this is happening, throw you egg noodles into a pot of boilding water and cook per instructions on the packaging. Set both aside when their done.

    With all the charred goodness left in the wok, I added my sliced carrots,¬† rough-chopped brocolli and garlic. I added a 1/4 cup of water to help the veggies cook w/o burning them. Since I don’t like seeing eggs go to waste, throw in the egg wash, once the water is evaporated. Let them cook on a medium-high heat for a little less than 4 minutes – keep the veggies firm! When that’s done, I tossed in the cooked tofu and egg noodles and did my best to mix them up. Here I eyeballed about 2 tablespoons each of oyster sauce and soy sauce; and to top it off, a tablespoon of Sriracha Hot Sauce. Mix under low heat and serve hot!

    That was a quick one, I know, but hopefully it’ll make me more willing to post recipes up!

     
    • A-town 8:47 am on August 26, 2009 Permalink | Reply

      Man, I can’t believe you went out and spent the money on all those ingredients. Good on you for not doing things half assed!

      How does your fried tofu compare to the nirvana stuff?

  • canbui 8:30 am on August 6, 2009 Permalink | Reply  

    Most of us owe something to Julia Child; I certainly know the hours in front of the Food Network would be different¬† if not for her. Michael Pollan is a similar case in regards to our outlook on the food industry – with books Omnivore’s Dillema and In Defense of Food, he’s written himself into our dietary recipe. So it’s fitting that Pollan has written a piece for the Sunday Times on Julia and our eating culture.

     
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