East European Market, State College, PA

I'm out of time, so I'll post the details later.

I went to the This market in State college last weekend. It was an absolute treat! It didn't feel like State College and I loved it!!!!!

Viet Thai Restaurant, State College, PA

If you arrive in State college, PA hungry for Thai food, head to Viet Thai Restaurant. If you never had Thai food, go to Viet Thai. I realize there aren’t many Thai restaurants in town, only two actually but it’s my favorite. I ordered Beef Chilli Saute with extra spice and it was great! Lot’s of flavor, lot’s of heat the meat and vegetables were not overcooked or under. Amanda ordered the Red Beef Curry, it was equally as tasty. Although I liked my Saute much better. Over the summer I made an authentic Thai curry that called for a lot of coconut milk. Ever since then, I’m not so crazy about coconut milk. Like the time in junior high school I ate so many Thin Mint style Girl Scout cookies I got sick and didn’t eat them for years. We also ordered the fish cakes and the Seafood Tom Yum. The Tom Yum was delicious. It had crab, mussels, calamari, and shrimp in it. A great starter! The day was cold and I had no interest in spring rolls. Although, I do enjoy their spring rolls. The Tom Yum was an excellent choice. Make sure to try the Vietnamese Coffee if you have never had it. The metal piece on top of the glass is a filter that contains hot water and coffee grinds. It’s a mini coffee maker a top your glass. The glass holds condensed milk, which you later mix before you drink. I would highly suggest visiting Viet Thai. It’s in State College, PA, on Atherton Street, between the Greyhound Bus station and Rainbow Music.

The address is: 146 N. Atherton St. State College, PA, Phone: (814) 238-5004. Go to yelp.com for more specific reviews, I give Viet Thai the thumbs up!

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.