Despite of this, the dish is cool... but you are still a murderer!
Thanks Mariajo?
Let's cry:
Monday, November 24, 2008
Death
Today is a sad day for fried egg... we received this from a new psycho-killer-cook from Madrid... we suppose he was eaten...
Despite of this, the dish is cool... but you are still a murderer!
Thanks Mariajo?
Despite of this, the dish is cool... but you are still a murderer!
Thanks Mariajo?
Nick Drake
Today November 25, 2008 is the 34th year death anniversary of Nick Drake. As I mentioned in my previous blog entry entitled "Way to Blue," Nickie was an English folk singer, songwriter and a musician. A very good one actually. He came up with poetic lyrics for his famous autumnal songs and I can truly say that it came from his heart and soul. His being introverted and different made me appreciate his music more than any. I pay tribute to my one and only favorite singer because his music continues to live in the hearts of many people who were smitten by this very adorable artist.Nickie's music was my companion during my trying times, I thought his poetic lyrics, nice melody and engaging voice made me think that it will be ok to die. To die so that all my problems and heartaches will end. Every single lyric made me depressed and thought about things deeply. Nickie was a work in progress then, when he overdosed himself with anti-depressants (whether on purpose or not,) he ended everything. He could have been somebody with great legacy in his genre. His death became my inspiration to live, to breathe every single day of my life because I know life is full of never-ending trials and all I have to do is to survive each one that will come along. Then be grateful after all the storms I have weathered. And now I promise myself to keep standing still and find out who I will become in the days I owe myself to live.
It's good be in heaven, Nickie... would you know my name if I see you there someday? :-)
Chocolate Cake
24 november 2008, senin
Liat resep kue kue di webnya chocoCo, sip banget deh...jadi kepingin bikin kue, pilihannya jatuh pada chocolate cake, resep aslinya bisa liat disini
Buat lebih jelasnya, ditulisin lagi deh resepnya disini
Bahan
3 bh telur
65 gr tepung trigu
15 gr cocoa powder
80 gr gula
20 gr mentega cair
20 gr minyak sayur
Cara
- Aduk telur n gula dengan mixer [ bawahnya tatakin mangkuk yg isi air panas]
- Masukkan tepung n cocoa yg telah diayak, dibagi 3 bagian, aduk rata
- Masukkan sebagian adonan ke mangkuk lain, masukkan mentega cair n minyak, aduk
- Jadikan satu dengan adonan semula, aduk rata
- Panggang dengan loyang 170 drajat, selama 40 menit
Enak....anak2 suka banget...tapi, kurang coklat ya, ga seperti di resep originalnya..cocoa nya mesti ditambahin kali ya??? btw, enak, nyam nyammmmmmmmmmm
Untuk mempercantik, gw tambahin buah kiwi di tengahnya...hehehe...
Liat resep kue kue di webnya chocoCo, sip banget deh...jadi kepingin bikin kue, pilihannya jatuh pada chocolate cake, resep aslinya bisa liat disini
Buat lebih jelasnya, ditulisin lagi deh resepnya disini
Bahan
3 bh telur
65 gr tepung trigu
15 gr cocoa powder
80 gr gula
20 gr mentega cair
20 gr minyak sayur
Cara- Aduk telur n gula dengan mixer [ bawahnya tatakin mangkuk yg isi air panas]
- Masukkan tepung n cocoa yg telah diayak, dibagi 3 bagian, aduk rata
- Masukkan sebagian adonan ke mangkuk lain, masukkan mentega cair n minyak, aduk
- Jadikan satu dengan adonan semula, aduk rata
- Panggang dengan loyang 170 drajat, selama 40 menit
Enak....anak2 suka banget...tapi, kurang coklat ya, ga seperti di resep originalnya..cocoa nya mesti ditambahin kali ya??? btw, enak, nyam nyammmmmmmmmmm
Untuk mempercantik, gw tambahin buah kiwi di tengahnya...hehehe...
When is a celebrity chef too much of a celebrity?
November 24
I created a bit of hubbub a couple of weeks ago, when I restated my dislike for Top Chef or, more accurately, since I don’t watch the show, my dislike for its fans — or more accurately still, since I have many friends who are fans and respect many others who are fans, some of its fans who have helped to bring the art of sycophantic idol worship and groupie-ism to the world of chefs.
I said it was bad for the restaurant industry, because it takes the focus away from the food.
New York Times restaurant critic Frank Bruni suggested I was being “a tad too grumpy.”
I was definitely being grumpy, and really the main point of that blog entry was not to criticize Top Chef but to offer a link to an interview I did of Jamie Lauren, a contestant in the current season, in case her fans wanted to read it.
And Top Chef’s not the only chef-related show that takes the focus away from the food. Hell’s Kitchen has introduced Gordon Ramsay to the mainstream world, but not as one of this planet’s greatest chefs, a reputation he enjoys within the snooty food world to which I belong, but as one with an extreme potty mouth. I’m sure many of the other food shows contribute to this as well, and in a way maybe they have to: Food is the only art form that uses all five senses, and television can only convey two of them. Unlike reality shows looking at other art forms — fashion in Project Runway, for example — the viewers of food shows can’t really have informed opinions about what the contestants are creating.
I've spoken to a bunch of people about the celebrity chef phenomenon, and about Top Chef. Some people defend the show, some say “I don’t like it either.”
But of course I can’t legitimately say I don't like it because I don’t watch it. I watch the throngs of glazed-eyed fans at food events hoping that Sam Talbot will raise his arms high enough that they’ll see his exposed belly. I know that when I hear and read people discuss the show, they don’t discuss the food, they talk about what a bitch Lisa is. The fact that I know about Lisa but not about her food illustrates my point.
“What about Perilla? Perilla’s good for the restaurant industry,” someone insisted a couple of nights ago.
Yes, I had a good meal at Howard Dieterle’s West Village restaurant, and his performance on Top Chef no-doubt helped make that restaurant happen.
Great, and I would never deny that Top Chef is good for the people who participate in it. But one restaurant (or even several — certainly I wish all of the Top Chef alumni who have opened restaurants all the success in the world) doesn’t make up for changing the tenor of dialogue in the restaurant world.
For years chefs have complained that kids coming out of cooking school think they’re ready to be the next Bobby Flay rather than to start training to be a line cook, and Frank Bruni said Top Chef could add fuel to that fire. Frank’s a better writer than I am, so I’ll just quote what he said: ”The show is yet another promise to young cooks that they can use, and should see, the role of chef as a road to celebrity. It gets them thinking more about mass-media glory — about big, quick fame — than about disciplined professionalism, dedication, sacrifice.”
Top Chef judge Tom Colicchio has taken umbrage at that, saying that the show is, in fact, a tough competition. I’m sure it is, but surely it can’t compare to the years, or decades, that chefs generally put into foodservice to really succeed.
I spoke to Iron Chef Cat Cora about this last week. She was in town promoting a new line of Simplot side dishes called Upsides.
There she is on the right, doing a cooking demonstration with them.
She said that it was important to manage the expectations of culinary students. "I try really hard to stress that to a lot of teens,” she said, and pointed out that even the ones lucky enough to get on a reality TV show might not come across that well.
“There are instances when it can work well, but some kids go on reality shows and get beat up ... It’s rare that you’re going to be a megastar.”
If nothing else, you better have a Plan B, she said.
But maybe my whining is all for naught. After all, Americans are certainly getting more interested in food.
On the other hand, at some point in human history, actors were not celebrities. They were court jesters, traveling minstrels, Passion play performing missionaries. Now, actors seem to be the most important figures in the lives of many people who don’t even know them. Entire magazines, television shows, gossip columns and blogs are devoted to tracking their every movement. They get paid huge sums of money not just to appear in movies or on television, but to show up at parties or car dealership openings or whatever.
For the celebrity actors, I guess that’s great. It’s certainly lucrative, and if they didn’t want the fame they could be like Johnny Depp or Keanu Reeves and stay out of the public eye when they're not acting.
But since actors have become famous, has acting become better? Has the art itself improved?
I’m just asking.
I created a bit of hubbub a couple of weeks ago, when I restated my dislike for Top Chef or, more accurately, since I don’t watch the show, my dislike for its fans — or more accurately still, since I have many friends who are fans and respect many others who are fans, some of its fans who have helped to bring the art of sycophantic idol worship and groupie-ism to the world of chefs.
I said it was bad for the restaurant industry, because it takes the focus away from the food.
New York Times restaurant critic Frank Bruni suggested I was being “a tad too grumpy.”
I was definitely being grumpy, and really the main point of that blog entry was not to criticize Top Chef but to offer a link to an interview I did of Jamie Lauren, a contestant in the current season, in case her fans wanted to read it.
And Top Chef’s not the only chef-related show that takes the focus away from the food. Hell’s Kitchen has introduced Gordon Ramsay to the mainstream world, but not as one of this planet’s greatest chefs, a reputation he enjoys within the snooty food world to which I belong, but as one with an extreme potty mouth. I’m sure many of the other food shows contribute to this as well, and in a way maybe they have to: Food is the only art form that uses all five senses, and television can only convey two of them. Unlike reality shows looking at other art forms — fashion in Project Runway, for example — the viewers of food shows can’t really have informed opinions about what the contestants are creating.
I've spoken to a bunch of people about the celebrity chef phenomenon, and about Top Chef. Some people defend the show, some say “I don’t like it either.”
But of course I can’t legitimately say I don't like it because I don’t watch it. I watch the throngs of glazed-eyed fans at food events hoping that Sam Talbot will raise his arms high enough that they’ll see his exposed belly. I know that when I hear and read people discuss the show, they don’t discuss the food, they talk about what a bitch Lisa is. The fact that I know about Lisa but not about her food illustrates my point.
“What about Perilla? Perilla’s good for the restaurant industry,” someone insisted a couple of nights ago.
Yes, I had a good meal at Howard Dieterle’s West Village restaurant, and his performance on Top Chef no-doubt helped make that restaurant happen.
Great, and I would never deny that Top Chef is good for the people who participate in it. But one restaurant (or even several — certainly I wish all of the Top Chef alumni who have opened restaurants all the success in the world) doesn’t make up for changing the tenor of dialogue in the restaurant world.
For years chefs have complained that kids coming out of cooking school think they’re ready to be the next Bobby Flay rather than to start training to be a line cook, and Frank Bruni said Top Chef could add fuel to that fire. Frank’s a better writer than I am, so I’ll just quote what he said: ”The show is yet another promise to young cooks that they can use, and should see, the role of chef as a road to celebrity. It gets them thinking more about mass-media glory — about big, quick fame — than about disciplined professionalism, dedication, sacrifice.”
Top Chef judge Tom Colicchio has taken umbrage at that, saying that the show is, in fact, a tough competition. I’m sure it is, but surely it can’t compare to the years, or decades, that chefs generally put into foodservice to really succeed.
I spoke to Iron Chef Cat Cora about this last week. She was in town promoting a new line of Simplot side dishes called Upsides.
There she is on the right, doing a cooking demonstration with them.She said that it was important to manage the expectations of culinary students. "I try really hard to stress that to a lot of teens,” she said, and pointed out that even the ones lucky enough to get on a reality TV show might not come across that well.
“There are instances when it can work well, but some kids go on reality shows and get beat up ... It’s rare that you’re going to be a megastar.”
If nothing else, you better have a Plan B, she said.
But maybe my whining is all for naught. After all, Americans are certainly getting more interested in food.
On the other hand, at some point in human history, actors were not celebrities. They were court jesters, traveling minstrels, Passion play performing missionaries. Now, actors seem to be the most important figures in the lives of many people who don’t even know them. Entire magazines, television shows, gossip columns and blogs are devoted to tracking their every movement. They get paid huge sums of money not just to appear in movies or on television, but to show up at parties or car dealership openings or whatever.
For the celebrity actors, I guess that’s great. It’s certainly lucrative, and if they didn’t want the fame they could be like Johnny Depp or Keanu Reeves and stay out of the public eye when they're not acting.
But since actors have become famous, has acting become better? Has the art itself improved?
I’m just asking.
Cuestión de Fe.
Rezando a diario, contando tus pecados con rosarios y crucifijos. Tú me hablas de Fe.
Yo te hablo de hechos, causas, efectos. Muestras de laboratorio conservadas en la nevera, pero a un nivel superior a lo físico, más allá de lo psíquico, de lo metafísico y astral. La ciencia no te vale, no es tu amiga... niegas lo evidente en pos de tu Dios.
Tú me hablas de Fe y de doctrinas antiguas que tratan de atrofiar mis alas para que las mantenga, pero no pueda volar. Yo me revuelvo cual cuervo, graznando y picoteando, tratando de escapar, relgalándote picotazos y dentelladas, que es lo único que de mi boca conseguirás.
Tú me dices que es un Hecho al que estoy predestinada, que tengo que hacer lo que me has marcado. Yo te digo que tiempo al tiempo, que creo en mí.
Tú me hablas de ser prácticos. Yo te digo que es cuestión de Fe.
Yo te hablo de hechos, causas, efectos. Muestras de laboratorio conservadas en la nevera, pero a un nivel superior a lo físico, más allá de lo psíquico, de lo metafísico y astral. La ciencia no te vale, no es tu amiga... niegas lo evidente en pos de tu Dios.
Tú me hablas de Fe y de doctrinas antiguas que tratan de atrofiar mis alas para que las mantenga, pero no pueda volar. Yo me revuelvo cual cuervo, graznando y picoteando, tratando de escapar, relgalándote picotazos y dentelladas, que es lo único que de mi boca conseguirás.
Tú me dices que es un Hecho al que estoy predestinada, que tengo que hacer lo que me has marcado. Yo te digo que tiempo al tiempo, que creo en mí.
Tú me hablas de ser prácticos. Yo te digo que es cuestión de Fe.
PSA for a former colleague
November 24
Yesterday I said my next blog entry would be about celebrity chefs, but first I’d like to hand you a link to my former colleague Peter Romeo’s new blog, Restaurant Reality Check.
Peter headed up the Nation’s Restaurant News web site until last Tuesday, and he was the first guy to suggest that some of us should write blogs (he wrote The Scoop). I asked him what on earth I would write about that anyone else could possibly be interested in.
“Write about where you eat every night,“ he said. And that’s mostly what I do here.
So thanks, Peter, and best wishes.
Yesterday I said my next blog entry would be about celebrity chefs, but first I’d like to hand you a link to my former colleague Peter Romeo’s new blog, Restaurant Reality Check.
Peter headed up the Nation’s Restaurant News web site until last Tuesday, and he was the first guy to suggest that some of us should write blogs (he wrote The Scoop). I asked him what on earth I would write about that anyone else could possibly be interested in.
“Write about where you eat every night,“ he said. And that’s mostly what I do here.
So thanks, Peter, and best wishes.
Soy Seed Nibbles
One of the best things about Friday is being able to collapse into the sofa, guilt-free, with something faintly alcoholic filling your glass in large measure.
Unless we are planning on eating spicy food, we rarely have beer in the house. Wine we tend to save for drinking with food too, so when it comes down to just having a drink, something to enjoy in its own right, the spirits cupboard is where I tend to migrate towards.
I shy away from sweet drinks and prefer something more refreshing with a bit of bite and a distinct sourness so a vodka or gin and tonic with plenty of ice and a hefty squeeze of fresh lemon and lime is damn near perfect.
But, as thousands of bartenders around the world know, with drinks such as this must come nibbles.
Olives and nuts have long been favourites, partly because their saltiness compliments many drinks so well (and leaves you feeling thirsty and thus more likely to order a second and a third and a…) and this same principle is behind by new favourite drink nibble: soy roasted seeds.
When my girlfriend first made these we had to roast a new batch within minutes of the first because I demolished them so quickly. They are easy, quick, finger-lickingly tasty and so more-ish that they could be offered to crack addicts in an effort to help wean them off the demon rocks.
The principle is simple – toss a few handfuls of pumpkin and sunflower seeds in soy sauce and roast them for about ten minutes in a hot oven until they dry out and puff up into little crunchy, salty bubbles of deliciousness. To pep them up a little you could add some dried chilli flakes or any one of numerous other spices – cumin, nutmeg, coriander. The possibilities are manifold.
One final tip is to make more than you think you might actually need. Any left over seeds (yeah, right) will keep just fine in an airtight container.
Unless we are planning on eating spicy food, we rarely have beer in the house. Wine we tend to save for drinking with food too, so when it comes down to just having a drink, something to enjoy in its own right, the spirits cupboard is where I tend to migrate towards.
I shy away from sweet drinks and prefer something more refreshing with a bit of bite and a distinct sourness so a vodka or gin and tonic with plenty of ice and a hefty squeeze of fresh lemon and lime is damn near perfect.
But, as thousands of bartenders around the world know, with drinks such as this must come nibbles.
Olives and nuts have long been favourites, partly because their saltiness compliments many drinks so well (and leaves you feeling thirsty and thus more likely to order a second and a third and a…) and this same principle is behind by new favourite drink nibble: soy roasted seeds.
When my girlfriend first made these we had to roast a new batch within minutes of the first because I demolished them so quickly. They are easy, quick, finger-lickingly tasty and so more-ish that they could be offered to crack addicts in an effort to help wean them off the demon rocks.
The principle is simple – toss a few handfuls of pumpkin and sunflower seeds in soy sauce and roast them for about ten minutes in a hot oven until they dry out and puff up into little crunchy, salty bubbles of deliciousness. To pep them up a little you could add some dried chilli flakes or any one of numerous other spices – cumin, nutmeg, coriander. The possibilities are manifold.
One final tip is to make more than you think you might actually need. Any left over seeds (yeah, right) will keep just fine in an airtight container.
Please welcome to the stage...
A full two months ago I introduced you to Marx and Eggels, the two most revolutionary chicks this side of Cuba. We bought these two hens when they were a mere 15 weeks old and since then they’ve done little but stalk around the garden and eat raisins. They’ve certainly not been earning their keep by laying any eggs.
Not a single one.
It became something of a running joke: perhaps in the revolutionary spirit they downed tools in some passive act of insurrection. ‘We shall lay no eggs until the demands of the proletariat have been met. Death to the bourgeoisie!’ We even toyed with the idea of getting another chicken to try to placate them. She would have been called Henin.
We tried putting a ping-pong ball in their nest box in the vague hope that something resembling an egg might trigger a hitherto dormant desire to lay. This failed too – they merely kicked it out of their little house and proceeded to kick it around their run and peck it into oblivion. We’d even started discussing the possibility of maybe, maybe having one or both of them for Sunday lunch, but I’m still not sure whether the notion was ever a serious one.
And now it doesn’t matter because this morning there was something warm and distinctly egg shaped sat atop the straw.
So without further ado, I am delighted to be able to introduce you to Sheldon, our very first egg and currently the most expensive ova I have ever had the pleasure to hold – I think, when you factor in the cost of their house, the chickens themselves and the copious amounts of food they nom through, this single egg is worth more than Sevruga caviar.
But it is worth every penny because this is the first and I dare say it will make the smallest, tastiest omelette ever created.
www.justcookit.co.uk
Not a single one.
It became something of a running joke: perhaps in the revolutionary spirit they downed tools in some passive act of insurrection. ‘We shall lay no eggs until the demands of the proletariat have been met. Death to the bourgeoisie!’ We even toyed with the idea of getting another chicken to try to placate them. She would have been called Henin.
We tried putting a ping-pong ball in their nest box in the vague hope that something resembling an egg might trigger a hitherto dormant desire to lay. This failed too – they merely kicked it out of their little house and proceeded to kick it around their run and peck it into oblivion. We’d even started discussing the possibility of maybe, maybe having one or both of them for Sunday lunch, but I’m still not sure whether the notion was ever a serious one.
And now it doesn’t matter because this morning there was something warm and distinctly egg shaped sat atop the straw.
So without further ado, I am delighted to be able to introduce you to Sheldon, our very first egg and currently the most expensive ova I have ever had the pleasure to hold – I think, when you factor in the cost of their house, the chickens themselves and the copious amounts of food they nom through, this single egg is worth more than Sevruga caviar.
But it is worth every penny because this is the first and I dare say it will make the smallest, tastiest omelette ever created.
www.justcookit.co.uk
PR XIV Chicken Kiev
24 november 2008, senin,
Baru sempet nih bikin PR Chicken Kiev hari ini, coz kemarin2 blom sempet gara2 ikutan festival n sibuk ama anak anak. Resepnya dari buku nya ibu LIza, agak2 rumit juga....tapi, akhirnya bikin juga...
Bahannya
125 gr mentega tawar
2 sdt paseli
2 sdt daun bawang cincang
1/4 sdt merica
1/2 sdt garam
2 potong filet dada ayam
Bahan pelapis
Terigu ,telur, tepung panir
Cara
- Campur mentega, paseli, daun bawang, merica, garam mpe rata
Bagi 4 bagian, bentuk memanjang lalu bungkus plastik, simpan di kulkas
- Potong filet menjadi 2 bagian- jadi ada 4 potong, pukul2 dgn pemukul daging.
- keluarkan mentega, buka plastik, taroh di dlm filetnya lalu gulung
- Gulingkan di terigu, telur lalu tepung panir, diamkan di kulkas
- Goreng
Nyam nyam...enak...sayang menteganya agak2 lumer....mungkin lebih baik gunakan keju yang ga lumer....mmmmm
Baru sempet nih bikin PR Chicken Kiev hari ini, coz kemarin2 blom sempet gara2 ikutan festival n sibuk ama anak anak. Resepnya dari buku nya ibu LIza, agak2 rumit juga....tapi, akhirnya bikin juga...
Bahannya
125 gr mentega tawar
2 sdt paseli
2 sdt daun bawang cincang
1/4 sdt merica
1/2 sdt garam
2 potong filet dada ayam
Bahan pelapis
Terigu ,telur, tepung panir
Cara- Campur mentega, paseli, daun bawang, merica, garam mpe rata
Bagi 4 bagian, bentuk memanjang lalu bungkus plastik, simpan di kulkas
- Potong filet menjadi 2 bagian- jadi ada 4 potong, pukul2 dgn pemukul daging.
- keluarkan mentega, buka plastik, taroh di dlm filetnya lalu gulung
- Gulingkan di terigu, telur lalu tepung panir, diamkan di kulkas
- Goreng
Nyam nyam...enak...sayang menteganya agak2 lumer....mungkin lebih baik gunakan keju yang ga lumer....mmmmm
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