Friday, August 15, 2008

drinking vinegar


http://www.squidoo.com/drinkingvinegar
Sponsors of Diet Wars

This fruit vinegars are to be diluted with water 4to1. It is taught to increase metabolism ,reduce blood pressure and has antioxidants if it is flavoured with pomegranate or blueberry . I really like a glass of ice cold drinking vinegar.
The traditional vinegar is made from plums .

Meat balls with no ingredients

So hotel food for 2 weeks is not fun.
I decided to make something tasty for the teachers .
I had no ingredients so this is what I came up with .
Pork meat balls
Caramelized Onions
Salt and pepper
The camp bought us some garlic cream cheese for breakfast .
So I used it for sauce .
It tasted surprisingly good .

Camp

Camp

Teaching camp .
The children are all from the country schools 50% of the children don't live with their parents . They live with their grandparents as their parents are dead or divorced.

We made burgers.
The burgers were made from Pork as beef is not so cool right now . Pork is cheaper. To make it last longer they added smashed crackers and an egg. It is real kids food.
The children had a great time but have no idea about cooking they would eat it raw if I wasn'taround .


Happy Birthday Arif

Something happen this morning. Had to cancel the class. I was so tired to go through the colloquium and just sat doing nothing.

The car was so dirty of the sap from a tree that dripped everywhere. I thought it would not come out, and had it sent to a cuci kereta shop. They managed to get all the sap away, and now my car is as new as never before.

One thing i really hate to do is to send the car for a car wash. I just hate waiting. I hope one day they will be a service, whereby they will come to your place and take your car away for washing, and send it back squeaky clean. But than again, that time will never come. Being very lazy to send it to the car wash, hence the car is seldom wash.

I also hate sending the car to the mechanic to maintain the car because i just can't stand waiting for the car to be serviced. In fact, i did not send it for quite sometimes now. Emm, i have to send it to the service centre soon or the engine will blow and come out from the boot.

hehehe.

Anyway, the car is so clean today. Having a clean car actually create a very positive aura or feeling. I guess i need to send it more often for washing later.

What did i do after that.

Em, oke went to Hainan in Section 9 and tried the Yong Tau Foo soup. Emm nothing special about it, just a bunch of stuff vegetable and fishball in chicken broth. So i had with chicken rice with it.

Then i went to a friends house and use his internet connection until now. Hik.

But in the meanwhile, the boys call for a suprise birthday party for Arif in Ereen's house. The cake is white chocolate with macademia nut, and the candles on the cake are 3 big ones and 6 small ones.

Happy Birthday Arif Hasyim.

Mushrooms at Blue Hill

August 15

Bob Tam is no longer corporate chef at PF Chang’s. That’s one of many things I learned last night when eating with a bunch of chefs and mushroom promoters at Blue Hill.
The mushroom board's publicist, my old friend Alexei Rudolf, had e-mailed me asking for suggestions for restaurants (“Strong mushroom capabilities preferred”) where he could take a collection of chefs. I didn’t suggest Blue Hill (I have nothing against the place, but my restaurant suggestions tend to be off-the-cuff and Blue Hill just wasn’t top-of-mind on that day), but Alexei picked it anyway and invited me to join them for dinner. So I did.
The last time I’d eaten at Blue Hill was for a media luncheon showcasing Kona Kampachi, another of Alexei’s clients.
I drank Gruner-Veltliner and Pinot Noir as I sat across from Bob Okura, Cheesecake Factory’s corporate chef (he tells me that their new Southeast Asian restaurant, Rock Sugar, is doing better than expected and is projected to gross $8-$10 million in its first year, which is a lot — but remember he’s the corporate chef, not the money guy). Sitting next to him was Monica Pope, chef-owner of t'afia, the politically correct, organic, sustainable green restaurant in Houston. It was nice to see her hanging out with the chain guys. She extolled the virtues of Momofuku Ssäm bar’s Brussels sprouts and the carrot salad at The Spotted Pig, while Bob spoke of many things, including his wife's love for Korean soap operas.
Good times.
As the evening wound down Alexei moved over to my table, along with PF Chang's publicist Laura Cherry, with whom I'd worked over the phone for years, but we'd never met in person. So that was cool. We finished the wine as Blue Hill's staff closed up, and then we went next door to the Stoned Crow for a nightcap. Laura had an Abslolut Citron and soda, Alexei had an Absinthe. I had a Brooklyn Lager.

What we ate at Blue Hill:

A cold tomato soup that chef Dan Barber didn't want to call gazpacho, topped with a sort of foamy tomato water sorbet
Prosperosa eggplant Parmesan with portobello mushrooms
This morning's farm egg with local corn, roasted maitake and king trumpet mushrooms and Stone Barns Tuscan kale
Stone Barns Berkshire pork with shiitake and blue foot mushrooms, lima beans and tomatoes
Raspberries on cheesecake with raspeberry sorbet (and no mushrooms)