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Name: neener
School: USC Marshall School of Business
Status: Employed...finally
E-mail: Click here!
Reason for blogging: I'm incredibly self-absorbed. |
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I'm listening to...
::"Stay Beautiful," The Last Goodnight
::"Spaceman," The Killers
::"Green Light," John Legend
::"Superstar," Lupe Fiasco
I'm watching...
::24
::The Office
I'm reading...
::Taiwan, A Political History, by Denny Roy
::The Devil and Miss Prym, by Paulo Coehlo
I've just seen...
::Slumdog Millionaire
::I Love You, Man
::The Reader
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Happy Birthday, America! Dubya: "I love how we celebrate our nation's birthday by blowing sh*t up."
Hey, you gotta love fireworks.
Burgers on the Brain. I thought this was an interesting read from yesterday's NY Times: http://www.nytimes.com/2009/07/01/dining/01burg.html.Labels: food
It's the Magical Fruit. I'm talking about beans. But they don't always make you "toot," which is a good thing in my opinion.
As a kid, I stuck to more Asian-y beans, like green beans, mung beans, soybeans, adzuki beans, etc. That's because I pretty much ate what my mom cooked. My legume horizons broadened considerably in college, when I was forced to eat dorm food every day, and soon I grew to appreciate all those other beans I had ignored for the first 18 years of my life. Since college, I have eaten beans many times, but never actually cooked them. Until now! I hereby present my first attempt at cooking beans!!!
White Beans with Sobrasada and Manchego
Actually, my bean cooking experiment was inspired by José Andrés's Made In Spain episode which featured sobrasada, a Mallorcan sausage made from black pigs. I bought some sobrasada from a Spanish market but needed to find more than one way to cook it (he only covered one recipe on the show). I turned to the good ol' Internet for some help and found a recipe from a Spanish blogger. The recipe called for a can of beans. And normally, being the lazy person that I am, I would have purchased a can of white beans. However, I couldn't help but notice the array of white beans in my local grocer's bulk foods area each time I stopped by to get some Israeli couscous (a recent obsession of mine). I was tempted. Very tempted. So I caved in and bought some Great Northerns and actually cooked them for this recipe.
Up Close and Personal
Look at the red oil oozing out of the sausage...
One of the reasons I had always avoided cooking beans was because of the time it involved (you have to soak them overnight, then you have to cook them for at least an hour, blah blah blah), but it turns out that cooking beans is very low maintenance! You pretty much "set it and forget it," which is awesome. I was even able to catch up on a couple episodes of Firefly while I waited for them to cook.
At the end of the day, I'm pretty proud of myself for learning how to cook a new food (even though it wasn't very complicated), and I highly recommend cooking your own beans to everyone! It's super easy, and you get a very filling and comforting result.Labels: food
A Possible Theft? David Lebovitz, who I follow on Twitter retweeted this today: "davidlebovitz: RT @drvino Somebody needs to alert Stonehenge that the missing slabs have been found masquerading as beds in my parents' guest room."
Sounds like drvino's parents stole my childhood mattress from my house.
Italian Tomato. (You might not get the reference if you haven't been to a Mitsuwa food court lately). I love tomatoes...so I thought that this awning was so cute!
I *Heart* Offal. Last week's Top Chef Masters' elimination challenge was to cook street food featuring offal for people at Universal Citywalk, which apparently is a representation of "middle America," whatever that means. The key proteins that the chefs had to work with were heart, tongue, tripe, and pig ears.
Right before the commercial break, they had a text-in contest where contestants just have to text their answer to this question: "Which of these offal choices is the most awful? Ear, tongue, stomach, or heart?"
My immediate response was, "I don't understand your question!" I grew up eating offal (Taiwanese people pretty much eat every part of the animal), and I think it's offal-ly DELICIOUS. Pig ears = crunchy goodness! Hearts = yummy in my tummy! Tripe = chewy fun! Mmmm...makes me want to go home and have Mom make me some chicken hearts.Labels: food, tv
Happy Father's Day! To commemorate Father's Day, I will recount a recent exchange around the family table.
Me: Have you ever eaten a baby kiwi?
Dad: The fruit or the bird?
(entire table bursts into laughter while Dad looks at us, confused)
Thanks, Dad!
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When I learn a new word, I'll put it here so you can learn too!
EBITAS (noun):
Abbreviation for "Earnings Before Income Tax, Amortization, and SGARA." Next week, find out what SGARA is.
Click here for previous "new words." |
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