Iced Tea

So summer is coming to it's close. The Cicada's sing in the trees, the humid days have waned and nights have become cool. This year I felt jipped, summer seemed only to last a few weeks before ending. A lot of people complain of summers sweltering heat, praying for seventy degrees days and cool shade. Not me though, give me the heat. I'll take cool shade but make me sweat. I want to feel I've earned the crisp air of autumn time. Anyway, I was thinking back to those few 90 degree days in early August we had here in Pennsylvania. I remembered—Iced Tea. Nothing is a refreshing as a cold glass of ice tea when you are thirsty. I was drinking it in the morning in place of coffee it was so good at the time. Get a big pickle jar fill it with the tea you've brewed once it has cooled, add some fresh mint, some sugar and lots of ice. Stir it well, take time to listen to the ice cubes jingle off the sides of the jar too. Pour a tall glass and gulp it, don't sip it. That's what the second glass is for.
Sit back read a book, put on a record and watch that jar sweat. Any how, just thinking.

Granola with Pumpkin Seeds

Granola is simple to make and damn tasty! To make this particular mix I used the following ingredients: Oats, Pin Oats, Dried Cherries, Flax Seed, Pumpkins Seeds, Molasses, and Olive Oil. Unfortunately I don't have the directions in front of me to tell you how to make this. I can tell you one thing, don't burn it, the granola becomes bitter. I think, the molasses is responsible for that. Well, my lack of attention and a oven probably helps too. Anyway, its simply made and cheaper than store bought granola. Make it yourself, eat it with everyone!

Sorta Korean

The only ingredient which makes this possibly korean is the hot pepper paste.  This soup is sorta similar to Yook Gae Jang. Check this blog (http://korean-cuisine.blogspot.com/2008/06/yook-gae-jang_27.html) for what sounds like an excellent recipe for Yook Gae Jang.

As far as this soup goes? I marinated stewing beef in sesame oil, garlic, and tamari. I stir fried the beef in my bang'n wok. While i was working with the beef , chicken stock was simmering on another burner. I added a chunk of ginger, and a tablespoon of red pepper paste to the stock. Make sure when you stir fry the beef, that it is done in small batches. This keeps the beef from steaming in it's juices and becoming tough. The stir frying is just to brown the outside. When the meat is browned i put it into the stock to simmer. I also include some of the pan drippings to add more flavor. The rest of the drippings and oil are used to saute the mushrooms. After the beef simmers a while I add the carrots, baby bok choy, scallions, and finally the bean sprouts. Timing is important for the vegetables, add them last! This ensures they're not mushy and keeps the colors bright. I cooked the noodles separate of the meat and vegetables in order to keep the broth clear and thin, not starchy. The small bowl is Kim Chi, a tasty pickled cabbage. I really want to make it! From what i hear it's really easy. Oh, and good old Salada tea. I love non breakfast foods for breakfast! DISCLAIMER: This recipe is from memory so I may have missed some steps. Also check this podcast for korean cooking (the host is soooo cute!)

http://www.maangchi.com/ 

Pork Buns!!

Over the weekend i decided to try my hand at pork buns. I knew the first time would be a learning experience... and it was. Fortunately they were edible, but had many flaws. I used yeast in the dough and between the three recipes i had each one suggested a different time to let them rise. So me being as a.d.d. as I am chose the shortest. Needless to say, fluffy wouldn't be a way i would describe them. They were tasty don't get me wrong but till will be a while till i conquer them. I topped them with korean red pepper flakes and black vinegar. This was also the first time i used the steamer, besides reheating things in it. Wow... steam is hot. I tested the inside at full boil it was 200 degrees, plus. The inside of the pork was around 180 degrees. Die pork bacteria stuff!! And as usual i set up to shoot what i made. Time consuming but good, they would be really fun to make when the weather is cold with a dinner party of close mates! If anyone ever wants a recipe drop me a line and i'll do my best to get out to you. 

The Terminal Cafe

I LOVE THE TERMINAL CAFE!!!!!!!

Why, well because food is very fresh and homemade. The kim chi is made there not from a jar. I ordered Bibimbap for lunch, the greens were crisp and succulent not withered from the heat of the meat, telling me care was taken to place them in the bowl at just the right moment. Also I knew the leaves hadn't been in a bag for a week either. No slimey leaves in there. The sushi was REALLY good, again fresh not stale or offish in flavor from sitting. The kim chi pancakes are an incredible appetizer too, I would suggest getting them to munch on before your meal. I strongly suggest eating here! The atmosphere also is interesting. When you walk in pick out a table, then go to the register and order. You pay at the register before you get your meal and the waitress calls your attention to get your meal from the tiny kitchen in the back. It's self serve so no tips are required. It's part coffee shop, part Korean cafe. I love it! 

  

Located at 124 N. Atherton Ave, State College, PA right beside Rainbow Music.

Okinawa

Okinawa,is probably my favorite asian restaurant in State College. It's located at 450 East College Ave. When you first walk in the door, pull hard like the sign says. The door sticks a bit. Once inside, your standing in the noodle shop, walk back a bit and there's a sushi bar and in very back is the Hunan Wok. Don't bother with Hunan it's typical American Chinese. My Favorite is the noodle bar and on that menu are two items that I can't get enough of. The Shredded Beef & Hot Pepper Noodle Soup and the Pork Buns are fan-flippin-tastic!!!!!!!! $6.95 for a bowl, the size of your noogin and three Pork Buns for $3.50!!!!! The Beef & Hot Pepper soup is seriously spicy!!! If you love hot foods like "I", eat this! I'm pretty sure they're Serrano peppers, seeds and all end up in the bowl and thank god! The noodles are a thick noodle, I'm pretty certain they are Udon. The beef is fried then simmered in it's broth I have no idea what the other dishes are like, I only get the soup and buns when I go there. I wouldn't get the pork though, a friend ate it and ended up with a stomach ache. But if you do make sure it looks fresh, if not take it back and make them give you something else. Don't let that keep you from going though, no restaurant is void of mistakes and the soup is worth getting!

for lunch last week? yeah last week.
i decided to whip up a little something. i grabbed some baby bok choy, carrots, scallions, serrano peppers, onions, ginger, garlic, stewing beef, rice, sirachi hot chilli sauce, rice wine vinegar, peanut oil, and soy sauce.
put them all into a magic hat with a tablespoon of tears from a puppy that was hit along the road and shook it onto a plate and look at this tasty pile of stir fried delight that just fell out!

Bibimbap

check it! bibimbap!
"... a popular Korean dish. The word literally means "mixed rice" or "mixed meal".
i stole that part from wikipedia. anyway i had it a bunch of times here in state college, pa. then one day i was looking at my vegetables and they whispered to me all forlorn like and said: julienne us, and stir fry us up in savory oils and vinegar and sesame oil and soy sauce and add hot pepper paste in liberal amounts. and to my surprise the carrots cried out "add the ground beef from the shelf above us with the same treatment"! and to my surprise the spinach asked that an egg of all things be fried and placed on top, go figure, and so i did, placing everything onto a bed of fluffy rice.

falafel in NYC

the new kid in town

freshly arrived, today.
why, well pretty much cause i want to, and i want to eat food, make food, and take pretty little bad ass photographs of whatever deliciousness i come across.
yup, that's it.
see youn's soon.
Zuess