Monday, October 6, 2008

MY NEW Camera " Olympus E-510"

Lady's and Gentleman.
Boys and Girls.

This is my new CAMERA, introducing the Olympus E-510 DSLR!!!!!

That's RIGHT!!!
And i took many interesting pictures and its very very nice "if you compare with the NOKIA N73" and i feel like a pro, (yeah right).

There is some much to learn about taking photos and i will need to learn by experience and also by the guides of some pro's that i know, that means MR Chee Mun and Noel... hahahahhaaa.

the need to learn is really very important coz, yesterday something happened that really make me stop and say " OMG" NOOooooooo!!!!
I was transferring all 1.2G of Photos into my laptop so i can send some of them to my friends in POE last weekend. right after it loaded, i close the file and deleted the pictures in my camera so i free more space. BUT! i discovered that the pictures were not saved in my laptop and that means it is all lost. i opened the recycle bin and there were nothing.........
this comes to show that we must check things trough and make sure its really done.

NEVER MIND, this is a learning experience.
I still enjoy taking photos.

Questioning whats in our food.

Melamine Is now making everyone question what in their food is it really a bad thing ?

http://theseoultimes.com/ST/?url=/ST/db/read.php?idx=7327
Some scary reading

http://freedocumentaries.org/film.php?id=244
(is on Aspartame)

http://freedocumentaries.org/index.php?ct=29

Korean word for MSG(Monosodium Glutamate) is 미원 (Miwon).

스파테임 word for aspartame ( I think am I right ) here is the Food Additive Code for aspartame in Korea
Here is a list of all Synthetic Additives in Korea.

Japanese matsuri

7 oktober 2008, selasa

Hari ini sekolah mei libur...pagi pagi da bangun, minta keluar liat matsuri katanya. Yah uda deh, abis beres2 skitar jam 10 an baru keluar rumah...ternyata di depan uda rame banget anak2 n orang2 pada ngumpul...liat liat ternyata di sebelah rumah ada bank yang ngadain pertunjukan matsuri...so lumyan, kita ikutan nonton deh...










Pertunjukan pertama anak2...lumayan juga aksinya..hehehe..rame rame


Trus kita masuk ke dalam bank nya, ternyata ada pertunjukan juga yg dibawakan oleh orang dewasa....kita ikutan nonton deh...Mei agak takut takut juga...hehhe..ngumpet di belakang punggung gw...hehhee

Kelar kelar nonton udah siang banget, pulangnya sempet juga liat matsuri yang bawa bawa omikoshi....omikoshinya berat lho...butuh berapa org buat angkatnya...
Biasanya mereka keliling kampung, ke rumah rumah n katanya kalo rumah didatangin omikoshi bisa membawa berkat...
foto ini omikoshinya anak2. Yg org dewasanya ga smpet kefoto....waaa..sayangnya...

a better word for lard

October 6

I have to remember to send Kevin McKay my copy of Food in History by Reay Tannahill. Kevin, our guitar playing bourbon aficionado who sells ads for Nation’s Restaurant News in the Midwest, is something of a renaissance man, and he wants to expand his horizons with better knowledge of food culture.
Having read this blog, Kevin told me he’d be dead if he ate and drank as much as I do. I don’t think he intended it as a compliment, but I don’t think he meant it as an insult, either. I also don’t think it’s true, as Kevin has four kids all under the age of seven, which I think means he’s immortal.
I mean that as a compliment.
I hung out with Kevin, John Krueger (John’s a Cubs fan; feel sorry for him) and other NRN ad sales people over the weekend in Charlotte, N.C., during our annual Culinary R&D conference, and also with our event planning staff — mostly Jesse Parziale (who has three young kids — Dylan, Lauren and Ethan) and Adam Cardona, who I don't think has any kids.
But mostly I spent time with chain restaurant chefs, a fascinating group of people who basically feed America. I mean, wouldn’t you like to know the guy who developed the chicken Whopper? The genius who invented snack wraps? The man in charge of developing the latest iteration of the Rooty Tooty Fresh & Fruity breakfast?
Those are the types of people who come to this conference (although Burger King and McDonald’s were absent this year). Old hands at the conference, like Adam Baird of Mimi’s Café, Carron Harris of Buca di Beppo, Debra Olson of Golden Corral and David Groll of McAlister’s Deli, were joined by newbies, such as Trevor Wilson from Sonic and Pierluigi Trotta, who is in charge of R&D for the 296 restaurants of Rosinter, a company in Moscow that operates a bunch of different concepts, including TGI Friday’s for which it is the franchisee for Russia and Eastern Europe. Nice guy. Found out about the conference through Google.
I was actually in town a day early, because I was moderating a four-hour-long roundtable discussion on health and nutrition with half a dozen corporate R&D people. That might sound deadly-boring, but instead of thinking of it as being trapped in a room all afternoon, think of it as spending time in interesting conversation discussing relevant topics with people who know a lot about it. It's actually almost fun. It also meant that I had time the night before to sample local Charlotte cuisine, which I did at Mert's Heart and Soul, where I had pulled pork, Charleston rice, collard greens, corn bread and sweet potato cake.
The conference itself was awesome — put together by restaurant industry genius Nancy Kruse and our own event-planning maven Monique Monaco. Of course, what else am I going to write in my work blog but that the people I work with are terrific. But they really are. Nancy is great at condensing all of the data about the restaurant industry that she has at her fingertips, and Monique’s events always run like clockwork. I often feel kind of smug when I go to other organizations’ events as they veer off schedule or teeter on the brink of boringness (or fall right off the edge, and I could name names, believe me).
“That’s not how Monique does it,” I want to say.
One of the highlights was a presentation by cereal genius Shirley Corriher, who demonstrated how to make great biscuits while chatting away breezily about the challenges of gauging protein content in flour and other things.
Someone asked her about trans fats, and what would be a suitable fat to use in its place.
“Lard,” she said, without hesitation, pointing out that, apart from making delicious biscuits, it was high in mono- and polyunsaturated fats and was more healthful than butter. She also chuckled at people who were concerned about monoglycerides and diglycerides — naturally occurring substances that can be found in all sorts of nice things, including olive oil
“So get over it!” she said.
The discussion of lard continued that night at Arpa, a tapas place owned by the local Harper’s group, where a corporate chef at a southern chain was hoping to figure out a more consumer-friendly word for lard, which she would love to use in her biscuits. We couldn’t think of anything good. Later on, I thought up ”bacon shortening,“ but your suggestions are welcome.
We’ll be assembling our coverage of the conference soon, so stay tuned to nrn.com for more details. You might even consider subscribing if you don’t already.

Chocolate Covered Bacon

I must address a certain prejudice I've encountered every time I mention to anyone that I tried chocolate covered bacon at the Minnesota State Fair. The initial reaction is, naturally, that it must be gross. But think about it. I'm a foodie but I'm not a fast food/greasy food loving person. Would I eat anything that was that disgusting? I didn't even touch the deep-fried candy bars! I would only put something in my mouth if I had a belief that it was tasty. So give me some credit please!
The naysayers are clearly people who believe bacon is greasy and chewy. But chocolate cannot adhere to grease. The bacon in this recipe was dry and crispy, like the kind you would crumble over a salad. It had the texture of a pretzel, and we all know those are good dipped in chocolate. And the chocolate was dark and rich, so the bacon was merely a vehicle for delivering chocolate to my mouth. Not necessarily the best vehicle, but not a gross one. If you like chocolate and you don't hate bacon, refuse to eat pork, or have a strict diet, I encourage you to try chocolate covered bacon because the opportunity may not come more than once in a lifetime. And it's fun to tell people about it and watch them make faces.

Industry PSAs

October 6

A couple of public service announcements:
First, for anyone looking for restaurant equipment, or looking to sell some, NRN has soft-launched a web site to link buyers and sellers. Check out Anything 4 Restaurants. Your feedback is welcome.

Secondly, for New Yorkers in the foodservice industry, Aureole has a special for you in advance of its move to its new Bryant Park location next spring.
Every Monday, the restaurant is offering a five-course tasting menu for $45. Some specially priced wines will be available, or if you prefer to bring your own, the corkage fee will be waived.
For obvious reasons, Aureole asks that managers make reservations for their staff (or for themselves) and identify them as being in the business, and that they make the reservations by end of service on Friday.

Super Healthy Tomato Curry

This is a super easy curry .
I use 2 tins of tomatoes.
Chicken (leave out for vegetarian)
Sometimes I use white Fish (like pollack fillets)
1 tin of water .
1 squash .
3 small potatoes.
1 large onion.
Lots of mushrooms I used beech mushroom.
I used curry powder, turmeric, chili, cumin, coriander powder, and saffron.
I also used a chicken stock cube
(use home made stock if you can stock cubes are loaded with sodium)
Garlic and ginger would be great in there too.
Other ingredients you can play around with cardamom pods ,creamed coconut, Fresh coriander(if I could get some in Korea)