New blog. Check it:
bostonblond.com
Parting is such sweet sorrow.
Thursday, August 6, 2009
Wednesday, July 22, 2009
sorting this out
In life, there is a list of things that are easy. Unfortunately, "setting up a blog" is not on that list.
Sunday, July 19, 2009
lazy Sunday
So I (finally) signed up for domain hosting. You can check me out here. Once I install Wordpress on my computer and my website, that is.
Until then... you can find me reading fashion blogs, reading more fashion blogs, strolling down Newbury Street, and biking down the Esplanade.
In addition to the requisite burgers and beers, C's 21st featured a moonbounce. Pictured below: S, J, and myself. Bouncing.
Until then... you can find me reading fashion blogs, reading more fashion blogs, strolling down Newbury Street, and biking down the Esplanade.
In addition to the requisite burgers and beers, C's 21st featured a moonbounce. Pictured below: S, J, and myself. Bouncing.
Wednesday, July 8, 2009
the best sweet and sour chicken recipe ever
Hello, and welcome to the first segment of Cooking Like a F.O.B.
Maybe you're a study abroad student looking to relive your PRC glory days. Maybe you're a Chinese American seeking to recapture the taste of your youth. Or maybe you're just some creepy white guy with an Asian fetish. Whatever your situation... it most likely comes down to this. You miss Chinese food. You need some of that 中国菜, stat. Being the money-saving college student that you probably are, you may try to cook it for yourself. You could try Googling a recipe. But chances are it will suck. Big time.
Look at that. It served with pasta! PASTA!!?!1 Bitch, please. "The best sweet and sour chicken ever?" Only if you're idea of "the best" is the frozen food section of Trader Joe's.
But enough with the bullshit. Let me present you...
"The Best Sweet and Sour Chicken You Have Ever Tasted"
Ingredients:
250 grams of chicken
1/4 pineapple
1 green pepper
1 egg
100 grams of ketchup
salt
pepper
sugar
white vinegar
cornstarch
1. Dice the chicken, and flatten them with the back of knife. Put some salt and a half of whipped egg into the chicken, and knead the chicken follow one direction. Then coat them with starch and shape into balls.
2. Fry the chicken balls in the oil 80-100 centigrade and then take them out after the surface become hard. Put the chicken balls into the oil again when the oil become hotter, and pick out after the surface is gold.
3. Dice the pineapple, and Slicing the green pepper. Spread the used oil on them.
4. Heat up the pot, and put a little oil and the ketchup into to stir. Then add water, salt, sugar, pepper, and white vinegar according to one's own preferences. After is is boiled put 2 and 3 into, and then stir and add starch mixed with cold water. Spread a little oil before finish.
I thought about neutralizing the recipe's Chinglish, but that's what gives it its character. Like most other Chinese dishes, it's a single-pan extravaganza. In China, we used a wok, but a large flat-bottomed skillet or pan is probably fine. 100 centigrade? I don't know what that is in Fahrenheit, but probably really hot. Once the oil gets bubbly, and then stops-- then you know it's hot enough. Fry the chicken, take it out, and then fry it again. Take it out, drain most of the oil (save what looks like 1/4 cup worth). Add seasonings to that oil, thicken with cornstarch dissolved in cold water to thicken. As far as specific measurements on the seasonings, I believe we used something like 1/2 tsp salt, 1/2 tsp pepper, a tablespoon of white vinegar, and two or three tbsp ketchup. I'll try something like this the next time I make it, and if the seasoning is off, I'll try again. How you go about it is really up to you. Use the recipe as a guideline, and make it up as you go along. That's what I did (for God's sake, NO FUCKING FLOUR!). The last time I made this, I had a Chinese man shouting the directions at me. In Chinese. You'll be fine.
Maybe you're a study abroad student looking to relive your PRC glory days. Maybe you're a Chinese American seeking to recapture the taste of your youth. Or maybe you're just some creepy white guy with an Asian fetish. Whatever your situation... it most likely comes down to this. You miss Chinese food. You need some of that 中国菜, stat. Being the money-saving college student that you probably are, you may try to cook it for yourself. You could try Googling a recipe. But chances are it will suck. Big time.
Look at that. It served with pasta! PASTA!!?!1 Bitch, please. "The best sweet and sour chicken ever?" Only if you're idea of "the best" is the frozen food section of Trader Joe's.
But enough with the bullshit. Let me present you...
"The Best Sweet and Sour Chicken You Have Ever Tasted"
Ingredients:
250 grams of chicken
1/4 pineapple
1 green pepper
1 egg
100 grams of ketchup
salt
pepper
sugar
white vinegar
cornstarch
1. Dice the chicken, and flatten them with the back of knife. Put some salt and a half of whipped egg into the chicken, and knead the chicken follow one direction. Then coat them with starch and shape into balls.
2. Fry the chicken balls in the oil 80-100 centigrade and then take them out after the surface become hard. Put the chicken balls into the oil again when the oil become hotter, and pick out after the surface is gold.
3. Dice the pineapple, and Slicing the green pepper. Spread the used oil on them.
4. Heat up the pot, and put a little oil and the ketchup into to stir. Then add water, salt, sugar, pepper, and white vinegar according to one's own preferences. After is is boiled put 2 and 3 into, and then stir and add starch mixed with cold water. Spread a little oil before finish.
I thought about neutralizing the recipe's Chinglish, but that's what gives it its character. Like most other Chinese dishes, it's a single-pan extravaganza. In China, we used a wok, but a large flat-bottomed skillet or pan is probably fine. 100 centigrade? I don't know what that is in Fahrenheit, but probably really hot. Once the oil gets bubbly, and then stops-- then you know it's hot enough. Fry the chicken, take it out, and then fry it again. Take it out, drain most of the oil (save what looks like 1/4 cup worth). Add seasonings to that oil, thicken with cornstarch dissolved in cold water to thicken. As far as specific measurements on the seasonings, I believe we used something like 1/2 tsp salt, 1/2 tsp pepper, a tablespoon of white vinegar, and two or three tbsp ketchup. I'll try something like this the next time I make it, and if the seasoning is off, I'll try again. How you go about it is really up to you. Use the recipe as a guideline, and make it up as you go along. That's what I did (for God's sake, NO FUCKING FLOUR!). The last time I made this, I had a Chinese man shouting the directions at me. In Chinese. You'll be fine.
Tuesday, July 7, 2009
allston christmas
The scene: Room next door. Baystate Rd, Boston, MA.
Days (weeks?) ago, unnamed neighbor moves out. Let's call her... Rachel. Wherever Rachel left for, it must be somewhere with they didn't need textbooks. Or lamps. Or laundry detergent. Or awesome chairs that look like the Nest, but are in fact much, much better. Whatever. In addition to an assortment of abandoned housewares and a sizable amount of pita crumbs, J and I discovered...
7 (count it) books on Uighur China
conversation American English
Small Island (?)
2 books of poetry
How the Internet Works
a Thai cookbook
Best of Eastern Europe 2007
Not quite Christmas, but still pretty cool.
Days (weeks?) ago, unnamed neighbor moves out. Let's call her... Rachel. Wherever Rachel left for, it must be somewhere with they didn't need textbooks. Or lamps. Or laundry detergent. Or awesome chairs that look like the Nest, but are in fact much, much better. Whatever. In addition to an assortment of abandoned housewares and a sizable amount of pita crumbs, J and I discovered...
7 (count it) books on Uighur China
conversation American English
Small Island (?)
2 books of poetry
How the Internet Works
a Thai cookbook
Best of Eastern Europe 2007
Not quite Christmas, but still pretty cool.
Wednesday, July 1, 2009
love that [dirty] water
Update on that Boston life:
1.) It is still raining.
2.) See number 1.
A couple of days ago, L and I made promises to ourselves. "We will stop talking about the rain, Simmons, and our jobs." Needless to say, I haven't kept up my end of the deal. Unfortunately, summer is proving to be a lot like the spring weather I hoped to avoid by being in Shanghai. Le sigh.
In other news... summer is picking up, slowly. No more clubbing at M2, back-gate culinary madness, and chilling with generally ridiculous NYU kids. Into it's place has stepped salsa lessons (pun-HA!), 3 buck chuck, and laid-back weekends with the Simmons crowd. In my spare time, I have been exploring Boston, writing, freaking out about grad school, cooking my own food, meeting new people, and having a generally good time. Oh, and trying to convince people to visit me. Any takers? :) :) :)
1.) It is still raining.
2.) See number 1.
A couple of days ago, L and I made promises to ourselves. "We will stop talking about the rain, Simmons, and our jobs." Needless to say, I haven't kept up my end of the deal. Unfortunately, summer is proving to be a lot like the spring weather I hoped to avoid by being in Shanghai. Le sigh.
In other news... summer is picking up, slowly. No more clubbing at M2, back-gate culinary madness, and chilling with generally ridiculous NYU kids. Into it's place has stepped salsa lessons (pun-HA!), 3 buck chuck, and laid-back weekends with the Simmons crowd. In my spare time, I have been exploring Boston, writing, freaking out about grad school, cooking my own food, meeting new people, and having a generally good time. Oh, and trying to convince people to visit me. Any takers? :) :) :)
Thursday, June 25, 2009
not ok
My resolution to stop talking about the weather (in addition to work and Simmons) is proving really, really difficult. Today is many things. Sunny and 80 degrees isn't one of them.
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