The legend of update: Bad pun’s mask

So what is going in life well that is a semi funny question.I am trying to figure out how to make a breakfast cupcake (not a muffin) So while that is being mulled over. I have gotten some recipes done that are fairly cheap to make, and not like the other ones are really not. I have done two ramen dishes if memory serves. Still we will be playing with tofu for another recipe in the future as well the secret to the quesadilla and how to do simply delicious fried rice. Now normally when I say it I also seem to bungle it by doing something else.

Luckily the pictures are already in the camera as well so even I can’t screw it up.

In things other then cooking I actually got some game videos and I’m finding playing with the program for the video editing at least somewhat cathartic. Recently got some videos on proxy, glitch lab, and chamber door so if you find yourself wanting to play those games you can find the links on the videos through the youtube link on the side.

Writing wise national novel writing month is coming up and I hope to get something done for that.

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Chili tofu

Now with this you can put it over rice or noodles. I still wasn’t sick of ramen so I used dry pack ramen noodles. The chili tofu is hot though so if you can’t stand the heat find a substitute. Cooked vegetables work well or even just a touch of soy after the tofu is browned in pan. For the chili tofu you will need the following.

A 16 oz package of tofu – Extra firm – tofu normally they come in 16 oz portions so no worries about over shooting and if you don’t want to make a full batch just replace the water in the tofu container before putting your remainder portion and that should give you about a week of time to play with it.

2 t of vegetable oil to help lubricate a wide shallow pan for the tofu

2 T chopped garlic

1/4 C sweet chili sauce or (1/8 C water, 1/8 C sugar, 3 T red chili flake)

1/4 C ketchup or (1/2 C tomato paste, 1/2 C white wine vinegar, and reduce to half)

Your seasonings of choice in my case.

Set your pan up and place on medium high heat. Oiled and ready we then move to the tofu and for this you will need a plate and a couple extra paper towels to make it easier on yourself. Open the package and drain it before setting it on the plate and pressing the paper towels lightly in to it. What this does is help remove some of the excess water so it will be easier for you to saute without breaking in to chunks.

What if it breaks in to chunks anyway? Use less sauce smaller pieces will not need so much to represent the same heat level. Other then that no changes so go for it. Next take your knife of choice and chop it up first in to planks before going in to cubes.

Behold cut tofu. Now after chopping your tofu up toss it in the pan.

You should get some sizzle as you drop it in so after that if you have to fuss with it you can set up your sauce to be poured in later. It will take some time to get a nice even browning or you can be like me.

After about ten minutes let it flip and toss in your garlic. If you want it to be more browned what you do not want to do is try to scrape it from the bottom of the pan within the first few minute you will have more of a chance of the tofu cubes breaking if that happens. After the garlic gets some browning time you want to add your sauce.

What if I let the garlic cook to long or everything seems dry in the pan?

Great question, now with tofu because it is so porous their will always be some absorption and the garlic will help with that so if you need a little more liquid as soon as your going dry you can add a couple drops of oil to finish your browning. Or if you say my ingredients I also had a lemon and an orange. They were on sale and I don’t get a lot of fruit so you can add the juice of a couple citrus.

I like mine a little hotter then normal so this is with an extra teaspoon of chili powder with the citrus juice to produce that red color. As soon as you finish this if you let things cook until they stick the pan still the juice will help bring those particles back up to add some flavor to your sauce. Add your mix of sweet chili sauce and ketchup to the pan and let it reduce a little making sure to get all the flavors together to properly introduce each other.

Ketchup has been used in dishes like this for many years, and old fans of Iron chef will remember the Chen ken min had a delicious prawns in chili sauce recipe that worked with ketchup as a base. If you don’t feel comfortable though you can pull back on it or make a quick version from the ratio I put up.

So after your sauce is ready its thick, full bodied, and delicious you need to have something to serve it with. For things like this I gotta go with the incredible edible egg. High in protein and adds just the right match to spicier things over rice or noodles in my opinion.

Lightly fried egg and spicy tofu over noodles. Enjoy, if you like anything I have been up to comment and if you know someone that could enjoy one of these please show them the way to my little corner of the internet.Oh and before I forget you can actually catch me at the twitter thing call me old fashioned if you like but I am at oneguyportland on the twittery thing. Have a good one everybody.

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To Gil Caroya of the Huffington Post

So I read an article that kinda got to me you can read it for yourself here. I’m not going to make any bad puns so let’s just get to it.

I took a bit of insult to this article so I decided to let the Huffington Post know about it my response is below.

What do you think about this piece of literary work? (The article not my response.)

Article: Millenials sink to new low with ISIL

Hi, my name is Tj Anderson and I am 25 years old. According to your last article I am one of those idiotic millennials prone to know it all rants and is clueless about the ISIL threat. Well, as for idiotic everyone has their moments, and I am not different from others in that regard. About the know it all rants we all believed that we knew everything at some point. That just seems to be the wonder of human nature, and some people grow out of it while others live with it. So finally about being clueless I can say without shame that I am clueless about this subject. Thinking I wanted to get some insight I looked on to the Post website and saw your article. The sad thing was your article did not bring much about ISIL and instead talked about how a group of people is so “stupid”.

Which brings me to this email. In the pursuit of learning about a terrorist group I only found someone who is very intelligent with an ability to route his passion not only of the goodness of people, but of what things can be in to a thinly veiled vent of anger on a platform supposed to bring more information to people who don’t know. I actually thought maybe I don’t understand something maybe I’m just not getting something. I have taken a couple pans to the head in my years in kitchens, so I try to give people the benefit of the doubt on that. Trying to see things through your eyes I looked at articles and found you have a background in tech tried doing some research in to the award you earned in 2005. Didn’t find much on it I just signed that off that I was just looking in the wrong area.

What I did find though is you still had a great passion in the tech industry you still got some fire in your belly and you want to make some good things happen. You want to make the world a better place every day either through the acceleration of your own skills and abilities or through the bodies of work you contribute to society. That wanting to make the world better came through to me in two articles I read to help get a better view of things through your eyes. It was your last article on the Post in September and the first one in October. “Technology’s Gender Bias — A Subconscious Shot in the Foot?” and “Why Don’t People Care When It Doesn’t Affect Them?” both showed your willingness to fight for what you believe in. It is great you do that, but in the forms of fighting sometimes we forget who we fight, what we do it with, and how we achieve our goals. Fighting comes in various forms not all of them physically, but it just seems that you seem to have lost your way in your personal quest. Maybe I am wrong I am just going off what I think and I am making this email to communicate that.

You have abilities and your are passionate about your causes just do not lose sight or one day you may put something up that will cost you your platform or will cost you progress to your goals. If you want to talk because if I did misunderstand something then let me know. Through whatever format you are most comfortable with, info below. I may not know everything, but I am going to at least try to make the world better through my means, and I wish you success in your quests as well.

(End.)

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Philosophical Musing and Diet Dr Update

So if those of you have noticed I tend to have a fair bit of faith in my own talents and abilities and other days I sound like a second string super villain. Taking some time away from becoming the understudy to the Riddler to wax philosophically I have found out three things.

A. Advertising independently for more then three hours straight is like unknowingly taking a clone of yourself on a date. Nothing to talk about trying to figure if the both are on the same league.

B. Trying to do so without feeling like a gigantic nob takes at least ten pages of whatever I am reading or writing to take your mind off of it for a moment. Which normally as with the group youtube channel would be much easier because we could just revolve when we needed breaks.

C. I spend way too much time thinking.

Going to the update portion of the this post I got some recipes and I am working on the organization a little bit more.

National novel writing month is coming up so if the time allows I will see if I can get something out for that.

Having fun doing game videos through what I can find on Newgrounds though, and a couple of them are already out. It is nice to see how some people have taken to learning on creating whole new worlds. I love trying new things even if it is a new world and that is one reason why I love games. Plus, some of the best stories come from games. To each their own personal cup of story enjoying tea.

Video wise there is another one up on the game called chamber door a nice little point and click adventure is worth a play if anything

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Pork with Blackberry Cream

This dish pairs well with the apple onion salad from last week.

Here is what you need for this dish for a pair of servings. 4 thinly cut 3-4 oz pork chops, a cup of cream, 12 blackberries, an orange as well as a pair of rosemary sprigs. Garlic always matches with pork and S/p for seasoning is always good to get all the flavors to meet up on amiable terms.

Begin cooking your pork on medium heat. After they are just cooked let them rest for a moment. Seeing my pan after the salad and pork their is a lot of bits stuck to the bottom. Using a high acid liquid like a citrus juice or vinegar we can use those bits to flavor our sauce in a technique called deglazing.

After juicing your orange on medium heat let it simmer and mash your blackberries and rosemary making sure to scrape up the bits stuck to the bottom of the pan before continuing. Those bits are flavor particles ready to add to the arsenal of the sauce. When the juice is half reduced strain it before adding your cream.

Let the strained juice and cream mix before reducing until the cream is half gone. As soon as it is thick enough that it holds to the back of the spoon for just a second before dripping completely off. Now this was actually made for a co worker who was leaving. She wanted a meal cooked by me on her last day. This paired up with the apple onion salad for a box lunch like

This. The small containers are the blackberry sauce and the mustard dressing.

The pork was so thin I did not get the color I wanted on the outside, but it was still juicy without being pink. The sauce was a great compliment that was much more graceful then I originally thought it would. All in all it was a good thin and if you try it let me know if you do any of your own twists on it.

One thing I did not like was the color everything was kinda beige without the blackberry cream. After this I garnished with a couple pinches of fresh chopped rosemary before heading to work.

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Apple onion salad with garlic mustard dressing

This is a nice dish that will work well with the pork dish for next week. If you are vegetarian no fear this works just as well as a light potluck dish. For two servings you will need the following.

Salad: One green apple, half a white or yellow onion, salt and black pepper to taste, one lemon to juice. In this picture the orange and lemon are already zested because I used the zest for making my own bath salts. Like put in the bath and make everything smell nice as you relax and mine is all natural. Salt, teas, extracts, zests, etc. So ya mine are already zested if you have a moment you can use the zest as a garnish on top.

Dressing: A tablespoon mustard paired with one of honey or two tablespoons honey mustard, one teaspoon chopped garlic, a pinch of cocoa powder.

So core your apple chop it in to quarters before slicing and toss it in a pan on low heat. Next you want to take your half onion and slice it up julienne style making sure to do it a little thicker then normal julienne. tossing it in the pan we will mix it together and let the flavors meet each other as the onion begins to sweeten. Sweating on medium low with a touch of butter or oil of your choice if you do not have a non stick pan.

Mix up your dressing as everything is sweating just mixing it all up before tossing a portion in to toss with the reminder of the dressing on the side to taste.

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The great update-i

So I got some videos up on my channel and working with the recording software I found that since I do not have speakers or a sound card in this machine I have that most of my sound will be voiced over for a little bit. I am still working on how to make better videos so it is just something that will be dealt with once we get there. As it stands I am having some fun with the games on Newgrounds so that will be where my first videos will be based from until I can figure something out with recording more console based game wear.

As it comes to advertising I am looking to add this to blog rolls as it stands I have some good feedback from some of the options.

November is coming and with it the start of national novel writing month. The goal is to write a 50,000 word story in the span of thirty days which I think will be very fun to get some of my writing chops a bit more seasoned.

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Potted shrimp

For two servings you will need the following…

Half lb of shrimp meat, three ounces of salted butter, teaspoon of chopped garlic, teaspoon of honey mustard, four slices of sourdough bread and chili powder for garnish.

This appetizer comes from across the pond originally made with brown shrimp you can make it with shrimp meat like me if you do not mind seasoning your butter a little bit stronger.

I like having the butter melt so you can season and make everything mix completely. Whisk your mustard and garlic in with the butter over low heat before dumping your shrimp in the butter. Cook in the butter until meat begins to turn white , and for the miniature shrimp that is about ninety seconds on low heat.

Mustard and garlic halfway mixing before tossing the shrimp in. After your shrimp is done you pour in to a pair of ramekins and while some prefer this chilled I actually enjoy this the most while everything to smear on toast making a delightful meal. Garnish with Chili powder if you like a little bit of heat at the end all the a quick grind of pepper works too.

When you chill the butter mix with the shrimp the butter will grow opaque but the shell will be much thinner then you think. After you chill them the meal is just delicious with some toasted sourdough for breakfast. I had some garlic sourdough I bought on sale from the local Franz store I just warmed up to eat with. Chilled properly the potted shrimp can last a week without major issues as long as it is refrigerated.

If you can find your way to get some butter and shrimp with a couple slices of good bread then you can make this the focus of a good meal in the autumn sun watching the beautiful colors of the leaves maybe with a nice glass of whiskey and cheesecake. Hope you enjoy your own version of this dish.

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Thoughts in the culinary world – Bobby Flay and James Beard

Now it seems that everyone worth their knives has something to say. The world of professional cooking is sometimes akin to the world of professional wrestling when larger then life personalities clash. Everyone has their own thing to say and everyone makes mistakes. When you do something you love so much, and someone makes you feel subpar some people are going to shoot off their mouths. From Top Chef to Paula Deen everyone seems to have their hand halfway in a boiling soup pot which is sad.

Bobby Flay is the most hated person in cooking. Which I can see as he seems very abrasive, almost disrespectful of other cultures and just sometimes acts like an ass. Seeing the food he makes and listening to him talk as well I really would not want to go to his restaurants. One thing no one can take away is he knows the business side enough that he has put himself in position on cooking shows for many years. Releasing books and through all the mistakes he has made one must give credit that he has used his business to back up where his cooking fails.

It is kinda sad he will be the most well known chef of the era because one of my cooking heroes is an Oregon born man by the name of James Beard. Cooking wise his recipes were never the absolute best, but across the board there was not a man who could boast the skill set he did. On top of that you would have to search to have someone say a bad word about him he always seemed to have a love of food that was only matched by the size of the man himself. The only thing you may find if you actually looked was how nearing the end of this life he decided to take endorsement deals to open more cooking schools. Which he even said made him feel like a “gastronomic whore”.

Sometimes we forget that the measure of a person is not just by popularity. A man can be the best without being the most well known. For the most part we as a culture bring much more infamy for all of our bad before allowing some to spotlight the good. Just some thoughts

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How to make bachelor chow

So if you need a cheap meal to not absolutely suck here is what we call ramen which has more salt then anything else you can put in your body outside of a salt brick. It does last a long time. When making ramen you usually drop it in some water microwave it until soft, add seasoning and mix.

Now often times ramen can get very boring so here some tips to help make the meals a little easier to get down. When you cook your ramen in water it rehydrates it however after it gets soft you can continue cooking. I like to saute it in a non stick pan or with a drop of oil to get some color on the noodles before tossing them back in the broth.

Next is the sauce for those who do not know the bullion packet has the majority of the salt and many times you can make a quick sauce to toss with your noodles with.

After you make a sauce you could finish it back in a small amount of broth or just let the sauce do the job in the pan before grabbing a fork and jumping in.

Between making the noodles fried or soft, sauces, and broth combinations you can make thousands of dishes and even whole cookbooks have been written on the subject, but those are the things that can turn a simple ingredient in to something not so boring.

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