mayoraasei: (Gakuen Alice)
You know you're getting on in age when the purchase of an expensive pot makes you happy.

The fact that I'm posting about this is in tribute to every student's favourite pastime...procrastination.

Myer was having a 50% off if you purchase 2 items sale last weekend (which is also on this weekend), and since I've been wanting a smaller pot than my 24cm Le Creuset casserole for ages, I made the snap purchase ($150 instead of the RRP$300). The second item was an unexciting Maxwell & Williams ceramic pot which will probably barely get used.

But! I now have a 18cm Staub cocotte! It's so cute! Even if it's a rather monochromatic shade of grey. It's just the right size for 1.5 person's worth of soup noodles, or 2 person's worth of soup! And probably just a bit on the small side when I tried making the Vietnamese tomato beef stew (Bo Kho).

And now I'm eyeing a 20cm pot +/- a 22cm pot..................................

Who would have thought that pots could be a sinkhole of doom?

Random gems of research
- Le Creuset has the widest range of colours and Staub a particularly limited range in Australia. Both brands have some specialty pots (tomato and pumpkin). Le Creuset in particular has some nice Asia-only colours and styles.
- Both Le Creuset and Staub import smaller pots only to Asian countries. For example, you'll find east Asian outlets all selling 14, 16, 18 and 20cm pots. I am yet to find an Australian outlet that sells a Staub 20cm, or a Le Creuset in anything smaller than 20cm (i.e. 14-18). In the same vein, maybe because Asian wives go for the whole cutesy thing, you get the brighter colours and the girly flower-shaped or heart-shaped pots...only in Asia. Sigh.
- What exactly qualifies as Australian cuisine anyway? How come we only get the boring round/oval casseroles? Le Creuset has some nice pot shapes overseas, including the popular-in-east-Asia Marmite/Chef's pan style, which has a sloped bottom to make stirfrying a bit more amenable while also being a versatile soup saucepan; and the American website also has a "Balti dish" for Indian cuisine.
- Staub is heavier than Le Creuset, though with my 24cm pot you probably won't care about the difference (your wrists get sore pretty quickly!) The 18cm is just the right sort of heft, a bit heavier than my Scanpan saucepan which has a pretty heavy base and long heavy handles. The only visible benefit is that - what they say is true - Staub is less likely to spill over on simmering. I need to recheck this with Le Creuset as I have had experiences of it spilling over and also of it not spilling when I expect it to. However, I was very impressed while making the Bo Kho that I had the Staub pot filled to the brim and it didn't spill despite it being on a higher setting than what my stainless steel saucepan can tolerate without spilling.
- Does it retain flavour better? Possibly. Previously I've always needed to add sugar to balance the sourness in the tomatos, but this time it was fine just with the sweetness it apparently extracted from the carrots and turnip. I don't know if that's the pot or the turnip, though XD
- The black enamel of Staub needs a bit of seasoning to start with, but the white enamel of Le Creuset has a problem with staining, so they both need to be looked after.
- As with all enamelled cast iron pots, the caring instructions is extensive - slow and patient seems to be the buzz here, from the cooking to the cleaning.
- Sizes: everyone is different, but a 14cm is probably just enough for a child's meal. 16cm would be okay for a one person portion of noodles (but will be a bit cramped trying to cook). 18cm would be for 1-3 people. The 24cm I rarely use because of how heavy it is and how rare that I need to stew something that big. Might be about right for a whole chicken, or about 4-5 person's worth of congee.

So what am I looking forward to now? Well, either a 20cm (more practical) or a 22cm (more accessible). There's also a Japanese brand called Vermicular that has apparently been doing the rounds in Asia and is very well-reviewed. It has some nice pearly pastels that appeal to the Asian palate, and some nice design quirks courtesy of Japanese attention to detail. Price-wise it is actually more expensive than the French traditional factories, and as a new brand it remains to be seen whether the quality will hold up (although these days artisan stuff "Made in Japan" is a pretty solid brand in itself).

I need to recheck to see if the difference between spillage is true for Le Creuset vs Staub...I've been wanting a 20cm Le Creuset (the colours!) but will definitely get a Staub if the spillage is a real problem since oven-cooking is pretty low on my priorities and it's mainly stovetop simmering that I need to do.

I've also been lemming some cute Le Creuset ramekins...might stimulate my itch to make cakes again...
mayoraasei: (Geek)
It's one of my favourite dishes at 鼎泰丰 (Din Tai Fung), the deliciously numbing and slightly chilli oil, and the (really quite good) fat noodles soaking up the juice.

The "red oil" is a versatile mixture used in a several of my favourite Szechuan cuisines - the chilli oil wonton, the cold noodles, and add it as topping to your favourite noodles.

I did this as an experiment, but it actually turned out rather amazing. This is quite a versatile recipe, so you can alter whatever spices you prefer to be in there.

A) Dry ingredients (alter this to taste):
- Sugar
- Salt
- Crushed Szechuan pepper 花椒
- Crushed fennel seeds 茴香籽
- Crushed fried red onions 炸紅蔥頭 (you can get these from SE Asian shops)
- Crushed fried garlic 炸蒜
- Chilli powder or crushed dried chillis 辣椒粉或干辣椒碎 (one recipe suggested 3 different types of powder, I happened to have some chilli powder I got from Coles and a bag of crushed chilli from a Korean store, though to be honest I'm not connoisseur enough to taste the difference)
(Optional) Sesame or crushed peanuts
(Optional) Pepper 胡椒
(Optional) Lithospermum 紫草 - supposedly this, in Chinese medicine, counteracts the "hot" effects of the other chillis/peppers that's added to this

B) Oil ingredients:
- Fresh ginger
- Fresh garlic
- Fresh shallot
- Dried Szechuan pepper
- Dried star anise
- Dried cinnamon (I actually forgot this, but it didn't seem to affect the core of the taste too much)

The idea is that you use low heat to deep fry all of the ingredients in (B). Unlike in other Asian stirfry cuisine where you typically heat up the oil before adding in the spices, you actually put the ingredients into cold oil and slowly heat it until small bubbles ooze, and let it cook until the ingredients turn crisp. Then you discard the spices in the oil and pour the oil, while hot, onto all the dry ingredients.

To make the sauce for the wonton or the cold noodles, mix one part of the chill oil/paste to one part Chinese vinegar (or black vinegar) to one part soy sauce.

You would definitely scoop some of the crushed/ground spices along with the oil, because that's where the flavour pops.
mayoraasei: (Kaoru)
Nothing beats a hearty tomato soup to stave off the winter chill...or what's left of it as the cold wind propels us along to summer. Most cuisines have some variation of it, whether it's the minestrone or solianka or the Vietnamese Bo Kho.

I make this often enough that I thought I should write the recipe down instead of looking it up every time.

Ingredients
Essentials
Curry powder: I use a Chinese mix, but almost every curry mix is different so find one you like
Onion
Tomatos or tomato paste
Beef: brisket, or chuck steak works very well too

Nice to have
Fish sauce: the presence of fish sauce defines this as Vietnamese, but it's not essential
Pepper
Lemongrass
Bay leaf
Chinese five spice powder: there are a number of spices that are not usually present in curry, in particular star anise and a higher proportion of cinnamon
Garlic
Vegetables: carrot, radish, potatos, parsnip, celery are some ideas

1. Cut everything into 1-2cm size cubes
2. Marinate the beef in curry powder, fish sauce, five-spice powder and pepper. This is the most important step, especially if you're Asian and don't like the taste of gamy beef.
3. Brown onions and garlic, then brown the beef on all sides
4. Add water and throw in all the vegetables. Add the tomato paste, lemongrass and bay leaf
5. Simmer for 1.5-2 hours (the beef will start getting coarse after this). Skim the oil and fat off.
6. Add salt and more pepper to taste
mayoraasei: There is no such thing as coincidence (Default)
So the news topic of today is that our State Police Commissioner (whom I'm oddly fond of even though I don't know anything about him as a person LOL He just seems incredibly sensible when placed next to the politicians who employ him) has made a few comments about binge drinking in young people. Amongst the advice he dealt out today was a message to young women, that they should inform each other of their plans before they go drinking so that if a friend spots them doing something NOT on their plans, they can stop them.

The Sun-Herald editorial had this comment about it:
It's a remarkably candid approach to the worsening problem of binge drinking among young women. That someone in such high authority should take it upon himself to lay down behavioural guidelines to members of a generation far removed from his, will raise some eyebrows. His brief is to police, not be a social reformer, it will be argued in some quarters.


Uh. Actually, no. I don't understand how people would see it as any different from the police asking people to lock their doors before they leave the house. The police is not only entitled to give behavioural advice that would protect against crime, they're practically obliged.

It would be like saying people would be shocked about doctors giving advice about preventative measures - like wash your hands after you go to the loo, or STOP SMOKING, or avoid unprotected one night stands - because doctors are there to treat disease, not be a social reformer.

=__________=

Making it more difficult for crime to happen is much better than sorting out a crime after the fact.

....So I couldn't bring myself to read the rest of the article even though I know it's supposed to be supportive Orz



In other news, I finally picked up my bag of Oriental Beauty Tea. Took me a few tries to get the brew right, but now I love it ♥ It has this beautiful fruity aroma whereas the less fermented oolongs tend to have a more high-pitched(??!) floral fragrance. Taiwan has turned me into such a tea nut. Damn them and their delicious $2 teas.
mayoraasei: (Gakuen Alice)
Had half a kilo of mince left over from the weekend because mum never got around to using it, so I finally made what I've wanted to make for a long time, the Japanese "hamburg".

It's actually much simpler than I thought. ~300g of mince, 1/4 cup bread crumbs, 1 egg, a few teaspoons of water and milk, about a teaspoon of salt and copious amounts of pepper (just because XD). Also added some diced onions and grated carrots for the sake of it.

It was really nice~~ and super peppery XDDD

It's soft enough that people who can't chew hard food can still eat it without any trouble~

And threw the leftover carrot and some cabbage in the pot and skimmed some of the fried meat bits and made really yummy miso soup~ A full meal in one ♥

Totally ignored the recipe's complex instructions about making red wine sauce too LOL

Shall try tantanmen tomorrow with the leftover mince =3= Wonder if it'll be okay without chilli oil LOL
mayoraasei: (Gakuen Alice)
Sorry for the lateness. Came home super late last night after a...well, I think it was practically two hours trek from Town Hall to "the best gelato place in Sydney" and back to Central. By the time we got there and fought through the throng of queued people, I was so hot and the gelato was melting so fast that I gobbled it down without tasting much of it. So. Not an experience I want to reproduce in a hurry LOL

I did like the walk though, but I think only because it was at night and at a brisk pace. The thought of walking that distance with the sun beating down makes my head throb.

Watched episode of BOSS 2 yesterday...the new tune they keep looping in the background is almost identical to the Sherlock Holmes (movie) theme song...wasn't too impressed >>;;;;;;

Day 5 ~ Character you’d like to be your child


You-chan ~ Gakuen Alice
I can't remember if he was in the anime or not, but he's so adorable~ And rather cynical and mean for a 3-year-old, but maybe not much more than an average 3-year-old snatched away from parents at an early age and placed in the company of many hostile adults. He's so cute when he gets attached to someone, and he even makes ghosts cute XD
Nakata Youko ~ Seigi no Mikata
I don't pay attention to child actors younger than 10, mainly because I'm spending so much effort on trying to wipe their bad acting out of my memory. I know that's really mean, they're only 8 or 9 or whatever...but bad acting is bad acting, so I ended up settling for a rather plain kid. Given the choice between Youko and her perfect older sister, I'd prefer Youko. She doesn't have to get perfect marks and strut like a model...she just needs to be a nice girl who's got her heart in the right place and who can get her head down to do what's necessary.
mayoraasei: There is no such thing as coincidence (Default)
So let me tell you the story about a scary hotel that I once lived in (LOL)

Last weekend because of some lapse in communication between my dorm, the uni and me, they were apparently pre-booked for a conference over the weekend and proceeded to kick everyone out. Because it was such last minute notice and it was December and most of the inner city hotels were booked out over weekends, I ended up being booked into a dingy little place opposite 師大 called 泰安.

Frankly if I had done the booking I would never look for a hotel that charges by the hour...especially this close to Japan LOL.

Snip for length )
Was an absolute relief when I got back to my dorm after three nights =0=;;;;



Spent most of Christmas having 2min noodles in dorm because overblew my budget buying REALLY CHEAP TEXTBOOKS *_____*

Don't worry guys, my 2min noodles are always 豪華版(群毆) XDDDDDDDDD Noodlesx4 ($41) + lettuce 4 servings ($41) + tofux4 ($39) + eggsx4 ($24)...less than $40 a bowl, which is less than $1.50AUD XDDDD
mayoraasei: There is no such thing as coincidence (Default)
Have been cooking like mad for the last few days, mainly because I get a whole bunch of ingredients together and don't notice how much I've made until I've finished them up Orz

Did tempura prawn (and carrot and broccoli, cos I ran out of prawn LOL) on Wednesday. My mum really liked the batter and so she finished all the prawns...including the only one I managed to get straight =( But the batter was surprisingly easy to make...in fact, it's practically the same as what I use for omuraisu.

Then yesterday did katsu chicken + curry. I think in future I'm just going to stick to tempura if I'm going to deep fry anything else. And note to self: just because tempura batter eats up oil, it doesn't mean katsu batter will. Had a whole tub of oil left over and had to try and use them up by doing prawn crackers, after which the oil all turned black. Arrggh =(

Today I did chiffon cake~ It actually turned out nice =D My mum can't complain that it doesn't have the texture of (the narrow definition of what she knows as) cake this time~ So after trying about eight different cake recipes, I think I've finally found what she's looking for =_____= It's very soft and fluffy and quite fine without being oily~

But I shall make this cake only once a year because it takes wayyyy too much effort LOL It's at least twice the effort of other cakes I've tried, yes...including the angel cake ==;;;;;;;;;

I had to go and buy special cake flour for it ($2.60 a kilo....wthhh) Maybe I should try normal self-raising flour next time and see if it's a lot worse? ==;;;;;;;;;;

Maybe I shall try hot pancakes tomorrow? XDDDDDDDDDD

Adding chiffon cake recipe under cut )
mayoraasei: (Kaoru)

Clickie to follow me~


This picture almost didn't make it on time XDD

Christmas is actually a really boring time of the year because nothing...NOTHING is showing in any part of the world |||Orz North American series take a break, Japanese dramas have just ended their season and the new season doesn't start til mid-Jan...SIGH. I wonder if anyone will sub the Gokusen movie after its Christmas Eve screening? *___*

It will be Gokusen against Hana Yori Dango, so unfortunately I think Gokusen is going to lose out. I want to see how Shun looks like in Gokusen though ♥

Tokyo Dogs ending was pretty sweet. I think given the badly organised and badly written plot, the actors did a pretty good job of getting a nice onscreen chemistry going. I still don't like Yoshitaka Yuriko's face but she can act, which is more than I can say for other girls her age and more famous than her... (Apparently she's going out with Tamaki? O_o; Watch out for Ueno-san, love)

Went around taking photos of Christmas decorations tonight. It's becoming a pre-Christmas tradition XD Ate at Ajisen Ramen because Ramen Kan was closed (I really wanted to eat the tsukemen there, damn it!!!)...the soup base wasn't as bad as I've heard, but the chashu wasn't as nice as they used to make it at Menya. Unfortunately Menya's getting a bit stingy with toppings these days ==;;;

There were a lot of people waiting at Darling Harbour for the fireworks to start, and there were a lot of families still around at 10pm looking at the Christmas tree in Martin Place. David Jones actually change their window decorations every year! It featured a lot of animals this year and dryads(?) whom we thought were Peter Pan. There were lions dining on a pie of birds...is it a biblical reference? O_o;;

My Boxing Day movie watching tradition/streak will be broken this year...so sad T_T
mayoraasei: There is no such thing as coincidence (Default)
I spent yesterday (okay, not the whole of yesterday) standing in front of an aisle in a Japanese food store and staring at the mayonnaise section and looking at their smallest bottle (200mL) thinking "kawaii~~~" It's all Hijikata's fault ==; I keep thinking that I should buy it and then I realise I don't make anything to eat it with, and I'm not sure topping my fried rice or fried noodles with mayonnaise will be good for my blood vessels or, in fact, for my fond feelings for his character. LOL. Honestly though, I think it shouldn't taste bad with chahan and yakisoba, although obviously not in the same amount Hijikata squirts on. Maybe I'll get it next time I have time to make omuraisu. Japanese mayo is sweeter, oilier(?) and less sour than the western salad mayo so it's not that bad.

Anyway, recently I've been addicted to tsukemen~ Namely because once you've made the sauce you can keep it in the fridge and you just need to boil up some noodles every time. It's a great summer food because you're eating it cold.

I actually don't know what normal/standard mentsuyu (the soy sauce you dip tsukemen in) tastes like, but this recipe works well enough for me. I find I keep having to check up the original Japanese recipe and then work out all the numbers again, so I'm just going to write it up here ==;

Ingredients (Makes more than enough for 2)
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet wine)
- 1 cup water
- 2 teaspoons hondashi (or any dashi...or just use chicken salt)
- 1/2 tablespoon sugar
- 1/2 tablespoon vinegar (I also chucked in some Worcestershire sauce for good measure, because I need to use it up ==;)
- salt
- 1/2 tablespoon chilli oil (I usually leave this out)
- 1/2 tablespoon sesame oil
- wakame (seaweed)
- half a stalk of shallots
- a thin slice of onions (they keep very well if you wrap them in Gladwrap and refrigerate)
- a small clove of garlic


Sauce
1. Fry the shallots, onions and garlic in heated oil
2. Add soy sauce, mirin, water, dashi, sugar and vinegar, then add salt to taste. It does need to be salty because you'll be dipping your noodles in it.
3. Add the chilli oil and sesame oil if you like. I generally don't because I put quite a bit of oil for frying shallots/onions/garlic, but you do need a good amount of oil for it to stick well to your noodles.
4. Leave it simmering for 5 minutes, then add the wakame and take off heat. The wakame adds an extra layer of flavour.

I like the sauce warm so I microwave it when I reuse it.


Noodles
I'm finding soba (thin wheat noodles...you can get similar ones in Chinese and Korean shops) goes better with the sauce than ramen...then again, I've never been a huge fan of the taste of ramen =/ Soba is sweeter and is a nice contrast to the sauce. Just boil up the noodles "al dente", then run them under cold water. Boil vegetables and other stuff to go with the noodles.
mayoraasei: (Kaoru)
So after drooling about Hayashi rice for a year now ever since Ryusei no Kizuna made a big deal about it, I finally made a version of Hayashi rice I like!

I've tried it twice before, once with Hayashi rice roux blocks and another time from scratch, but it just tasted a bit boring. Then again, maybe it's only tasting nicer today because I'm starving?

I used the recipe from here: Otoko no Ryouri XDDD

I love stuff that attaches "otoko no ryouri" to the front. It means it's 10x simpler and will probably taste pretty good, although most likely not authentic.

Yeah, it's in Japanese, because I figured if I'm going to make Hayashi-rice tasting Hayashi rice, I should go to a Japanese website instead of an English one ==;

I ran out of dashi so I chucked in a whole spoonful of chicken stock instead, and I also added a bit of Worcestershire sauce and soy sauce simply because I remember the proper recipe had those ingredients, and it can't harm XD

The end result turned out a lot redder/purpler than what it looks in those photographs, maybe because I used tomato sauce instead of tomatos? And probably because of the red wine I have ~~; The taste of the red wine is pretty strong though since it goes right in the roux so I suggest you pick a good wine Orz

Simple Hayashi rice recipe translation )
mayoraasei: (Kaoru)
I've spent the last two days fantasising about making roast lamb *____* I need to find someone (preferably close by) who will promise to help me eat it when/if I make it because my dad refuses to eat lamb (as well as beef, goat, turkey, duck, and anything with "western" spices, even basil). He also refuses to eat anything too cold or too spicy or too hard to chew or too much of an effort to eat. So after 20-odd years in his company both my mum and I have finally come to realise that he's the pickiest eater of us all ||||||Orz

I want to try making honey mustard chicken as well...considering every time I bake chicken wings my dad doesn't eat it anyway (it falls under the "too much effort" category") I might as well not cater to his tastes. Although the chicken I made last weekend all disappeared somehow ==; I think I ate too much...the aroma of roasted meat and roasted soy sauce made me hungry the whole night even though I ate a lot Orz

I really want to try more baking recipes =(

But first I need a proper baking dish =___= The juices from the last baking attempt fizzed all over the side of the shallow pizza plate I was using and I spent an hour scrubbing the oven and it's still not clean ||||Orz

I watched a renal (kidney) biopsy last Thursday and felt faint afterwards. I am not a fainting person although some people are naturally, and I can count on three fingers how many times I've felt faint in my life. And by feeling faint I don't mean just feeling queasy or a bit light-headed, but my vision was going black...and anyway, I felt better after 30 seconds of squatting down, so that was that. I maintain it was because that biopsy room was so small and stuffy and not designed to fit 10 people =__=;

What is it with criminals in Japanese shows who carry or keep incriminating evidence of them committing horrible crimes just so that it could be conveniently retrieved at a later time to incriminate them =____=

8am start tomorrow. Sigh.
mayoraasei: There is no such thing as coincidence (Default)
Japan begins its first trial by jury, which reminds me I've never managed to finish Majo Saiban ==;; Oh well, not finishing stuff is pretty typical of me XDDD

I went with [livejournal.com profile] jkylk to some stew/hotpot (not steamboat) place in Hurstville for lunch yesterday. The flavour's really nice, but they don't give you any vegetables, and I don't like being a carnivore =__=;;;;; I also managed to pick four hairs out of the rice and the waitress explained it was "oh, that's from the beef, don't worry", at which I was tempted to ask, "Then can I run a PCR analysis on them?" but she wouldn't have known what PCR was. I'm craving ramen, as usual =/ I swear...when I first ate ramen I didn't like it, but it grows on you. Too bad Menya chashu looks so mangled and yuck now.


Going Postal now has an incomplete cast list!!! I've never seen anything of Richard Coyle's stuff, but at least his face could pass as immemorable, although I don't think this is usually a compliment ==; I wonder if Vimes appears. Probably not =( I can't believe how high Angua is on the list though. In the book she only appeared as a werewolf Orz


Orthros no Inu is so cool. The story isn't actually getting anywhere, but I swear...this is probably the first time in many years that I'm watching a drama just for the guys.

Takki好帥~~~好幾年沒看他的戲了,都忘了他有多帥。記得LotR剛出來時還覺得Orlando Bloom跟他長得有點像。其實Takki的戲我好像只看過Antique ==;;;; 本來説想看Strawberry on Shortcake最後也沒看成。真的很多年沒看到Takki了~~好懷念好懷念♥ 當時KT還只是一幫沒出道的小鬼在後面給Takki伴舞啊~ Takki的演技怎樣我不太清楚,但是他的氣質真得很厲害♥ 一直覺得Takki雖然歌唱的不好、長的不一定很帥、演技不是最出色、人品不是很好,但他真的很有領導天賦,而且他真的是很耀眼。不像某木頭君=__=++

小亮也很帥~~說實在的我對他的期望本來不大==;;; 他是……演本色的時候最厲害 ==;;;;; 《流星》里他好可愛好自然,但是Last Friends里那個木然的表情可以跟山下木頭君比上下了 ==;;;;; Orthros的角色不算難演,不過性格是跟小亮差很多啦,當初還擔心他能不能演好那麽柔弱的角色呢 XDDD

小光好厲害~ 支持小光出演594(會有麽)。自金八以後小光好像就沒有上過電視劇,要説這是他第一次作爲“大人”出現在屏幕上……真的,自然得讓人吃驚。不像多數J家出來的孩子,演戲還不忘了耍帥,時不時還擺一下Pose……整個很做作的模樣 Orz 小光好像不是想把這個角色“演帥”,而是“演好”。J家孩子畢竟走舞臺走多了,走路的樣子都很……耀 Orz 但小光感覺很自然,很“普通”,是因爲他在舞臺上也不怎麽喜歡炫耀?不太清楚 ==;;; 不過畢業後初次出演竟然演反派……好大膽,公司好大膽(拇指),早就看膩了只演正派的J家人了 ==;;;;
mayoraasei: There is no such thing as coincidence (Default)
For those who want to know what's going on with my life these days...rest assured there's nothing much. I need to start cramming. It's a sad fact of med student life that one should start cramming preferably 1 year before an exam. Unfortunately, at the moment I'm approximately 10.5 months too late.

I'm also currently reading Douglas Adams' trilogy of four. What is it about life that makes people who are farther along such embittered souls? LOL. I swear both Adams and Pratchett started off a lot more sillier and therefore light-hearted than their works ended up being.

But wow, that immortal alien who went around alphabetically insulting everyone in the known universe. That is actually kinda awesome, especially when you really don't have much else to do with your time.

I grazed my knee on Thursday because my foot isn't adapted to walking on small round objects. I am almost entirely certain that it's not meant to be oozing green...whatever it is. Because the graze is actually bigger than any bandaid I have on hand, I had to wrap it in crepe bandage and it looks very important in spite of being nothing more than a graze. And because of the bandage and the habit of wounds trying to contract while they heal, I've been subjected to the annoying inconvenience of being unable to bend my knee, which is a bigger inconvenience than one realises, especially when one's life involves navigating stairs. And sitting down.

Anyhow, today I went with a friend to a Taiwanese restaurant in Hurstville, which is probably called Diamond Cafe. I highly discommend anyone from going (and I suspect I'm using the word discommend with the wrong syntax). The taste was passable but not good, the serving size was passable but not big, and the cost was passable but not cheap. Three passables make a very big BLEH. I also think that restaurants should be banned from calling the dish "Three Cups Sauce" when they neglect to include the basil.

Mmmm...yes, and I'd also like a piano.

eek

22 Jan 2009 10:02 pm
mayoraasei: (OTZ)
Yumcha is just not the same after you've done anatomy.

I mean I've eaten 牛雜 before (best translated as "Cow Whatevers", although actually referring to innards LOL). See, I have to call them innards, because it wasn't just entrails. I mean I've eaten entrails before...and I used to, once upon a time, quite like cow intestines.

But last Sunday went with parents for Yumcha and gwaah...the 牛雜 that came was like a bowl of specimens from the anatomy lab. It's like...wow, I can see the small intestines...the colon...the stomach (and hey, it even still has its rugae!)...and two giant chunks of cow LUNG. Like what the heck. I mean it might have been liver (it did rather taste like liver) and I'm not quite familiar with cow anatomy to know how big a cow liver is meant to be, but it was bit more lobular than what I'd expect of a liver. And the fact that there seemed to be structures that looked rather like the hilar vessels, just smaller. So they were probably bronchi.

There was even the mesenteric fat. Or maybe it's called peritoneal fat. And is that the peritoneum I'm now eating?

I normally quite like chicken kidneys (giblets) but that's because you can't tell it actually IS a kidney.

Wow...that dish totally turned me off food for the rest of the meal. Do not like the thought of conducting an anatomy lesson while eating. Gwaah.

(Incidentally, I've found myself staring at pork spine and thinking..."hey that looks almost exactly like a human lumbar spine but bigger and thicker and the zygapophyseal joints are at different angles" before I facepalm.)

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mayoraasei

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