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Name: Napoleon
Country: France
Birthday: 8/15/1982
Gender: Female
Interests: Photography, cooking, cute Japanese office/school supplies, Zelda games, computers/electronics, 80s/90s music, car stuff, Japanimation, comics/manga, role playing games, electronic music, first person shooters, leg warmers.
Expertise: Conquering territories, military command, public speaking, San Dimas water slide, occupying countries.
Occupation: Military
Message: message me
Member Since:
4/9/2002
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| Yeah... so it was a long hiatus. I've come back only to switch to Blogger (well, Blogspot, but not anymore).
You can find my new updates at http://ghorecipes.blogspot.com/.
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| I can't recall. Have I posted this yet? (This is for you, spewbad!)
My photo gallery.
Give me some nice detailed feedback. I should upload more some time soon
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| I have to shamelessly plug this collection from Prismera Design. If you like the more organic jewelery (but not TOO organic), look no further! This stuff makes me wish I had ear holes.
I ate at some place, and the food poisoned me! So no recipe today. T_T
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| Visited the ever popular Peter Luger Steakhouse in Brooklyn this past weekend. The first time I went, I ordered their "Steak for Two" (which is rumored to be the best cut). I got it medium rare, and it was okay. Pretty soft, but not the kind of porterhouse that warranted $80 in my opinion. This time, I got the burger, which is pretty good medium rare. A friend ordered the Steak for Two rare (at the behest of his girlfriend who insisted that it was the only way it should be cooked). I tried a piece, and I must say, rare is really the only way to go. I used to avoid rare, thinking it was too bloody. Now, I might just be ready to climb on top of the rare soap box. Unless you're afraid of Mr. Escherichia coli. Then, you might want to ask for it well done or, ruined, in my opinion.
Recipe time! Let us consider the world of steaming.
Savory Steamed Egg Custard with Maybe Some Pork
2 inch deep tall lipped plate (usually ceramic or stainless steel - something steamable)
1 stalk scallion, chopped into thin 2mm logs
maybe 0.5 lbs ground pork, seasoned with salt and maybe soy sauce.
enough eggs to fill about 40% of the volume of the plate
and equal amount of cold water
some oyster sauce
Beat those eggs! They require punishment! Add a little bit of salt and sugar for good measure. Add the water and beat again until homogeneous.
Line the bottom of the plate with pork (You don't HAVE to put pork in it.)
Fill the plate with the egg/water mixture.
Sprinkle the scallion stuffs on top.
STEAM IT!!!!1 Make sure the water is boiling slowly. If it's a rolling boil, it'll make the eggs go wild and you'll get custard with a rough texture.
Once it's done (Just look at it. If it looks raw, it's not done.) Take it out, slather a nice thin layer of oyster sauce, (Or a thick layer. Hey, I'm not the boss of you.) grab a spoon and scoop!
Also, eat
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Yah! That means it's time for a recipe!
Sweet Pea Shoots with Oyster Sauce
Now, remember, these are different from Sweet Pea Sprouts. Both are on the higher end in the Chinese green veggie world. (Sometimes, they are called Sweet Pea Vines.)
A bunch of sweet pea shoots, washed and drained.
A bunch of oyster sauce, as much as you want!
A bunch of minced garlic, as much as you want!
A bunch of water!
Some corn oil
Bring the water to a boil in a pot. Put the sweet pea shoots in the pot and turn off the flame immediately. The shoots will turn vivid green. Scoop them out and drain them after about 20 seconds of immersion. Fire up the wok with a little bit of corn oil in it. Keep it on low/med heat. Put in the fresh minced garlic and stir it around until the garlic is cooked to your liking (I like it half done). Then, pour in as much oyster sauce as you'd like on your shoots. I usually put in enough to coat all of the shoots with a thin, even coating. Stir it around until the sauce is warm. Turn the heat down as low as it will go, and dump in the shoots. Mix it around, and scoop it out!
EAT.
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