tag:blogger.com,1999:blog-190161182024-03-07T13:35:07.774-05:00True NorthWhat keeps us sane, grounded, and on courseoneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-19016118.post-2592008817881867022011-06-10T07:51:00.001-04:002011-06-10T07:51:19.697-04:00BBQ weekend<br>So hopefully the weather cooperates and this weekend will be nice. The menu will include:<br><br />Honey-Chipotle Pork Ribs<br><br />Flank Steak in Chimichurri Sauce<br><br />Shrimp with Sezchuan Salt<br><br />Salmon<br><br />Tomatillo Salsa<br><br />Chorizo Cheese Dip<br><br />Guacamole<br><br />Various roasted veggies and fruits (bell peppers, vidalia onions, avocado, pineapple)<br /><br>This will be a busy cookout!<br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-41226015585150558602011-05-04T13:10:00.003-04:002011-05-04T13:25:08.316-04:00Chili Time!The last time I tried to make some chili, the beans needed more time in the water and the spice mix I had was way past due. From the <a href="http://www.food.com/recipeprint.do?rid=105865">Award Winning Chili</a> recipe, I finally had some chili that was worth the work.<br /><br />Chili<br />1 lbs of ground beef<br />2 onions, diced<br />1 green bell pepper, diced<br />1 (14.5oz) can of Wegman's diced tomatoes chili style<br />1 (8oz) can of tomato paste<br />1 tbsp cumin<br />1 tsp smoked hot paprika<br />1/2 tsp salt<br />1 lbs of dried kidney beans, soaked overnight<br />1 cup water from the kidney beans soak<br /><br />1. Heat up a tablespoon of canola oil in a cast iron pot. Cook the onions and bell pepper until the onions are translucent. Remove the onions and bell pepper from the pot.<br />2. Cook the ground beef in the pot. Add the onions and bell pepper again.<br />3. Add all the remaining ingredients (except the beans) and bring the pot to a boil.<br />4. When the pot is boiling, add the beans. Cover the pot and bring to a simmer for 2 hours.oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-46102477461841886642011-05-04T12:59:00.002-04:002011-05-04T13:09:20.384-04:00Beefy BourguignonI finally tried <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Boeuf_Bourguignon.custom">this</a> again. This tasted much much better. Here are my shots.<br /><br />BROWNed meat and cooking the onions with burgundy and thickening it with flour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qgrSKzTToHKqmXR8Vx_7GR33SBj4Cz4zffOrX-Rph-Hv876cqNZDLL7rYjlmLinxsvz1VdXGs-9HiF7BaU10cHlKxpd4s_genfNCionNg7LMIxIPMq7eF7TVeB3Ibv78-Ecw/s1600/IMG_20110417_140330.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qgrSKzTToHKqmXR8Vx_7GR33SBj4Cz4zffOrX-Rph-Hv876cqNZDLL7rYjlmLinxsvz1VdXGs-9HiF7BaU10cHlKxpd4s_genfNCionNg7LMIxIPMq7eF7TVeB3Ibv78-Ecw/s200/IMG_20110417_140330.jpg" alt="" id="BLOGGER_PHOTO_ID_5602908507750806994" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Bright vegetables.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSEO_hWKThJW82XUW3WgRzxJDgo6NftXmo7Y-TY_gYj6zDJQoht6Bsrvnkl9FZQhE8DnrgIfiLna-bgceQjGHMz7-dNg6qBS10e3l7XH13SeIip38K5TrmsGaEdYnsUy74Zz0/s1600/IMG_20110417_140612.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSEO_hWKThJW82XUW3WgRzxJDgo6NftXmo7Y-TY_gYj6zDJQoht6Bsrvnkl9FZQhE8DnrgIfiLna-bgceQjGHMz7-dNg6qBS10e3l7XH13SeIip38K5TrmsGaEdYnsUy74Zz0/s200/IMG_20110417_140612.jpg" alt="" id="BLOGGER_PHOTO_ID_5602908728032938834" border="0" /></a><br /><br />Supper time!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFblX2Q8qh9CRdboAM-5D8_k1BaikYEksQVh3eU4YlqxnagKQXtA_3S6EjZnmKag0Ph8djpStHOZJUk68ZKGBrKJGGbyJuOeUa0zIXVbWGTNmeN1XkdBdgskZP5S-cCvqqTWTP/s1600/IMG_20110417_170722.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFblX2Q8qh9CRdboAM-5D8_k1BaikYEksQVh3eU4YlqxnagKQXtA_3S6EjZnmKag0Ph8djpStHOZJUk68ZKGBrKJGGbyJuOeUa0zIXVbWGTNmeN1XkdBdgskZP5S-cCvqqTWTP/s200/IMG_20110417_170722.jpg" alt="" id="BLOGGER_PHOTO_ID_5602909080071323490" border="0" /></a>oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-84030033853646240002010-10-31T22:34:00.001-04:002010-10-31T22:34:04.652-04:00Grownup Mac and Cheese<br>We were hankering for some mac and cheese. We had a great one from this restaurant in Lehigh Gorge so I looked around for something to try. I found <u><b>this</b></u> (http://dinersjournal.blogs.nytimes.com/2009/01/29/addictive-mac-and-cheese/) from a blog entry on the NY Times. I did not have enough time nor cheese so I tweaked the recipe a bit. Hey we all liked it so this goes on our blog!<br /><br>Ingredients<br><br />8 tablespoons (1 stick) unsalted butter<br><br />2 cups heavy cream<br><br />3 1/2 cups milk<br><br />1/2 cup all-purpose flour<br><br />2 teaspoons kosher salt<br><br />1/2 teaspoon nutmeg<br><br />1/4 teaspoon freshly ground black pepper<br><br />2 grated cheddar<br><br />1 grated pecorino Romano<br><br />1 pound elbow macaroni<br /><br>Method <br><br />1. Combine milk and cream in a pot and heat. Melt butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.<br><br />2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.<br><br />3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cheddar, and pecorino Romano. Set cheese sauce aside.<br><br />4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.<br><br />5. Pour the mixture into the prepared casserole dish. Sprinkle remaining cheese.<br><br /><br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-78839887981835498682010-08-20T15:18:00.001-04:002010-08-20T15:18:35.316-04:00Long day...<br>I can't really complain. Things have to be done, the pantry restocked, plants to transfer. Hey at least the sun is out and I am about to see my dear schatzi.<br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-46997098060020070952010-07-10T21:02:00.006-04:002010-07-10T22:00:27.760-04:00Asian Style BBQ<span style="font-size:85%;">Finally the weekend is here. We were spared from all the heat and a nice shower came during the morning. Unfortunately I was planning to barbeque some chipotle in adobe sauce ribs outside. I saw <a href="http://www.nytimes.com/2010/07/11/magazine/11food-t-000.html?ref=magazine">this recipe</a> the other day so it was out with the chipotle and in with the fish sauce.<br /><br />Recipe: My Take on Fatty 'Cue Spare Ribs<br />2 1/2 cups fish sauce<br />1 cup sugar cane vinegar<br />1 bulb of garlic, peeled and smashed<br />1 medium shallot, peeled and sliced<br />2 tablespoon freshly ground black pepper<br />1/2 cup sugar<br />2 racks pork spare ribs<br />1 gallon of water plus 3/4 cups of water<br />red pepper flakes<br />6 ounces palm sugar<br /><br />1. In a pot, place a gallon of water. Add the sugar cane vinegar, garlic, shallot, black pepper and 2 cups of fish sauce. Cover the pot and bring to a boil over high heat. Reduce the heat and simmer for 30 minutes. Remove from the heat, place in a nonreactive container and chill.<br /><br />2. For this recipe, I placed the ribs in the brine for about 9 hours but you can probably leave it in between 6 and 12 hours.<br /><br />3. After the requisite brining, preheat the oven to 425 degrees. Remove the ribs from the brine and sprinkle the red pepper flakes as liberally or as lightly as you want. Place ribs on a couple of trays.<br /><br />4. Once the oven has reached the proper temperature, place the trays in the oven for about 20 minutes.<br /><br />5. Combine the palm sugar and 3/4 cup water in a small pot over a medium flame, and heat until the sugar melts. Combine that simple syrup with the remaining 1/2 cup fish sauce.<br /><br />6. Bring the trays out of the oven and glaze heavily with mixture. Put them back in the oven for another 20 minutes. Repeat the process two more times but make sure you flip the ribs at least once so you can apply the glaze.<br /><br />7. Once done and you brought the trays out of the oven, let the ribs rest for about 5 minutes. Chop up the ribs and enjoy!<br /><br />Here is a shot of the ribs.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzY1S71RJK5VbeBdwFr1NNp90PZJVbx8l5C8GDqKj8arOEGVkbBWbdAOwSJerNga1iD28U92MLyebvra8fDSg5_8I6TFsD1YikKw4Urkn3si7g_1GU_WD7o6WnImhGczpN2Lxj/s1600/ribs.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzY1S71RJK5VbeBdwFr1NNp90PZJVbx8l5C8GDqKj8arOEGVkbBWbdAOwSJerNga1iD28U92MLyebvra8fDSg5_8I6TFsD1YikKw4Urkn3si7g_1GU_WD7o6WnImhGczpN2Lxj/s320/ribs.jpg" alt="" id="BLOGGER_PHOTO_ID_5492462067598025682" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:85%;"><br />Here is a closeup shot of a rib.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ_54JKtfnwJZ0ezCcizmNZqXflRDtQZ6S1o1x5t5fTydqSgoakbfQEXIvKJOCHWPf4ORYXNlqZjq1S02nZ4mm_ijLM7A9lltes1l95r_8FMJym3VSSMoAi6_NvG0F8wNF2uT/s1600/closeup.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ_54JKtfnwJZ0ezCcizmNZqXflRDtQZ6S1o1x5t5fTydqSgoakbfQEXIvKJOCHWPf4ORYXNlqZjq1S02nZ4mm_ijLM7A9lltes1l95r_8FMJym3VSSMoAi6_NvG0F8wNF2uT/s320/closeup.jpg" alt="" id="BLOGGER_PHOTO_ID_5492462189188805954" border="0" /></a>oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-29960744784193759852010-05-22T13:04:00.002-04:002010-05-22T20:23:12.923-04:00Tis' the Season<br>Can you believe it? It is that time folks. Time to clean up those tongs, wipe down the grill and chill those bottles of beer (or cider if you prefer). Yes sir, the weather is just perfect for grilling!<br /><br>Take a gander at these beauties...<br /><br><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6XRAUpiPbW2ZxFMOCZ5oZVFD_8yfT2MqRVhcApiDgfv6GL893ihuJGCAWW0067m5Bb587XAubiOq8gyc_uVDEuO21yD3Ocg7hlsLX8C4ANaPJI6uCLG5_qo_1MA0mocP_80D/"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6XRAUpiPbW2ZxFMOCZ5oZVFD_8yfT2MqRVhcApiDgfv6GL893ihuJGCAWW0067m5Bb587XAubiOq8gyc_uVDEuO21yD3Ocg7hlsLX8C4ANaPJI6uCLG5_qo_1MA0mocP_80D/"></a><br /><br><a href="http://www.seriouseats.com/recipes/2010/05/the-secret-ingredient-sesame-seared-tenderloin-skewers-beef-appetizer-recipe.html"><b>From Sesame Tenderloin Skewers with Asian-Style Sauce</b></a><br /><br><b>-serves 4 as an amuse-bouche-</b><br /><br><b>Ingredients</b><br /><br>1/4 cup tamari<br><br />1/4 cup ponzu<br><br />2 tablespoons sesame oil<br><br />Small splash of mirin<br><br />1 teaspoon grated fresh ginger<br><br />1 clove garlic, grated<br><br />2 tablespoons fresh cilantro, chopped<br><br />1 small onion, minced<br><br />Chopped fresh chili to taste<br><br />3/4 pound pork tenderloin, cut into 1- to 1 1/2-inch cubes<br><br />1/4 cup white sesame seeds<br /><br>Procedure<br /><br><i>1. </i>Begin by making the sauce/marinade. Whisk together the tamari, ponzu, toasted sesame oil, mirin, ginger, garlic, cilantro, scallions and chili. Divide the mixture in half. Place one half in a large Ziploc bag, and the other half in a serving bowl.<br /><br><i>2. </i>Add the beef to the Ziploc bag, and seal. Massage the marinade into the beef. Refrigerate for 1 to 2 hours.<br /><br><i>3. </i>Meanwhile, soak as many 3- or 5-inch bamboo skewers as you have cubes of meat in water for at least 30 minutes.<br /><br><i>4. </i>Preheat your grill pan over medium-high heat.<br /><br><i>5. </i>Mix the sesame seeds together in a pie dish.<br /><br><i>6. </i>Remove the meat from the marinade, and discard the marinade. Thread 1 cube onto each skewer.<br /><br><i>7. </i>Dredge the meat in the black and white sesame seeds, covering them on all sides, pressing them into the meat if necessary. Grill 1 to 2 minutes on each of the four sides of the meat. Serve with the reserved sauce.<br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-88539246950454732792010-04-03T21:03:00.001-04:002010-04-03T21:03:18.852-04:00Everybody Screams for Ice Cream<br>I had the privilege of eating Texas Blue Bell ice cream a couple of years ago. Unfortunately the dry ice was not sufficient to keep all the pints cool but that was due to an airline mishap and not of the company. Anyway I do not remember what I had but I know I liked it. I just read about another "local" ice cream maker called Jeni's Ice Cream in Ohio. If I ever had the chance to pick up a couple of pints specially the salty caramel flavor, I would.<br /><br>http://www.bluebell.com/<br /><br>http://jenisicecreams.com<br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-85599787968121229722010-03-22T16:47:00.001-04:002010-03-22T16:47:03.946-04:00It was fun while it lasted<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrginBpbqMdLVdnrptdIyMDwycffa4HNW4HF73_kZJqIg5Js11kuMPUHxfDa9DM3GYA9MMLNq9fvU4IkJihIionaJgywu6j9n8P6NaZLYxeU2j-3fF0AkQA8gYpcr4_cjP5pvO/" style="margin: 0pt 10px 10px 0pt; float: left cursor: pointer; width: 320px height: 240px; " height="240px" width="320px" /><br><br>Compare Monday with Saturday and I wish it was the weekend all over again.<br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-14923395155577432582010-03-20T14:20:00.001-04:002010-03-20T14:20:15.752-04:00Rendevous<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyIy0SQ5F1m7J1L2YfCvMSXoyd8wCQi1ZW7DrX_UvVHMyb9KA9ShGhl3yOItekHuzF-xaLBzMWaz9r8_ttT40dQEM1EIxUeE05OidDyQyjr-tdOjLRX7NC67dlRHMddqhQL6Y/" style="margin: 0pt 10px 10px 0pt; float: left cursor: pointer; width: 320px height: 240px; " height="240px" width="320px" /><br><br>Two people, a lamp post and a tuck away corner. Need I say more?<br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-1614294428402158852010-03-20T12:35:00.001-04:002010-03-20T12:35:51.433-04:00Have you heard a peacock before?<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wNq9kBJxW7EkF4ivsbptuCIUgK95QmNK6x64P381WKxKcco4rX-iRzQkDeN3lC-22pQT5ivozjsHOHEcJa8wosXLFncEO859Ri6NVk5w3bw2aCx6ZaboVwl01Oo8sk02VqHX/" style="margin: 0px auto 10px; display: block; text-align: center cursor: pointer; width: 320px height: 240px; " height="240px" width="320px" /><br><br>As I was getting out of my conveyance, I heard this shrill call pierce through the air. It took me a couple of minutes to figure out where it came from.<br><br /><br>Behold, the majestic peacock (waiting on tables it seems)!<br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-88403710532971015302010-03-20T12:17:00.001-04:002010-03-20T12:17:15.910-04:00Explain this to me<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SMAMczIFk_0KGi04z0HIrNv8inT7pZuktnWKGoUdGKxecjTH-GrhMnPmZAEIhZTcMOnquEc-aPmEYELdp6K0CNYhOkeZwScZ7kYX67GnTJ6zGPq88HGFh25hphnyZ7faQ-c_/" style="margin: 0pt 10px 10px 0pt; float: left cursor: pointer; width: 320px height: 240px; " height="240px" width="320px" /><br><br>Ithe title of this sculpture is "Listener" by Karen Petersen. I see the head facing upward. How is that listening?<br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-29176161278472498772010-03-18T17:31:00.001-04:002010-03-18T17:31:25.213-04:00Redoing the roof<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQds2CQjuRmAT6HdrtQI1WD0ki-muZhGZoZrQ-T_HYpaUvVpSSuzm_2wPe8KrCcScOiXbW33b9qkenoqQ3VYRZ-G8P7E44gJHHfuGXwIRQj3Vr1L7k0E2mkFIfmF7FqyRWG0h/" style="margin: 0pt 10px 10px 0pt; float: left cursor: pointer; width: 320px height: 240px; " height="240px" width="320px" /><br><br>A couple of years from now, this is what my roof will look like once all the shingles have been removed. I am not looking forward to the bill...<br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-4805981705733344942010-03-18T17:26:00.001-04:002010-03-18T17:26:59.044-04:00Could go for some dragon...<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-f2C5l8WNrZ8ZoENRmQxsf5b31oEvsgWl_A3unaQrjzseA02aOKh5qvm_1mQuugWapFKrs7UMo7YlggM_kCYKL-NSuqE8WAppKWRHKACQ1OPpluD-NB3NmDYP4DD8_zvtgZey/" style="margin: 0pt 10px 10px 0pt; float: left cursor: pointer; width: 320px height: 240px; " height="240px" width="320px" /><br><br>I really miss freshly cutup and chilled dragon fruit. I distinctly remember finding some in chinatown a couple of years ago but I have not seen it since.<br />oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-28831717471480462282009-09-07T22:44:00.002-04:002009-09-07T22:54:13.036-04:00NR - Last part of the showHmm, it's a really cold show.<br /><br /><a href="http://www.epinions.com/review/Sam_s_44829231/content_73289993860">Sam's Soul Food</a> reminds me of a Jamaican joint in Maine. Then again, maybe <a href="http://nymag.com/listings/restaurant/feeding-tree/">The Feeding Tree</a> will satisfy my jerk needs.<br /><br /><a href="http://www.dinernyc.com/">Diner</a>. Go get some. I have always read about Marlow and Sons and I would not mind learning how to butcher a cow. Hey, then I can head over to Diner and eat what I just worked through.oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-35749239963036033092009-09-07T22:35:00.002-04:002009-09-07T22:44:33.943-04:00NR - Almost thereI have always dreamed of a dim sum breakfast. I gotta say, <a href="http://www.villagevoice.com/2009-09-01/restaurants/east-harbor-seafood-palace-excels-at-dim-sum/">this</a> looks likes a great place to go to. I have the usual shrimp dumplings and the pork ones. It has been a while since I have had duck feet. Mmmm tripe! I remember the restaurants I went to when I was a kid and there were people who go around with these steaming racks. Me want my <a href="http://en.wikipedia.org/wiki/Har_gow">har gow</a>!<br /><br />I never had the opportunity to see the <a href="http://www.myspace.com/arepalady">arepa lady</a> but <a href="http://www.villagevoice.com/2009-01-21/restaurants/bushwick-tacos-redux-tortilleria-mexicana-los-hermanos/">this taco place</a> is my kind of fast food. Mmm no gringo tacos for me (though I confess to my Chipotle addiction).oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-44615113029892532582009-09-07T22:24:00.003-04:002009-09-07T22:35:12.391-04:00NR - Thirty Minutes in<a href="http://www.newasharestaurant.com/">New Asha</a> is a Sri Lanka restaurant. I am interested in the black curry because of another NR episode about Sri Lanka itself. Imagine toasted spices (the black in black curry) in your curry. Yum!<br /><br /><a href="http://www.tikiroom.com/tikicentral/bb/viewtopic.php?topic=6179&forum=2">Tiki</a> restaurant? Not really sure about that.oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-52398480362300600792009-09-07T22:14:00.005-04:002009-09-07T22:28:42.824-04:00NR - Next 10 minutesMmm you would think that a <a href="http://www.nyganeshtemple.org/">temple</a> would not have an open to the public canteen. I am really digging the dosas.<br /><br /><a href="http://maps.google.com/maps?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=sik+gaek+flushing&fb=1&split=1&gl=us&view=text&latlng=16253667292103552041">Sik Gaek</a> is my kind of seafood restaurant. Live octopus! Come on. I am looking forward to the large hot pot with the bucket for your left over shells and bits.oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-89831580766588408002009-09-07T22:12:00.002-04:002009-09-07T22:14:50.413-04:00NR - First 10 minutesMmm, the <a href="http://www.google.com/search?q=golden+shopping+mall+flushing&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a">Golden Shopping Mall</a> reminds me of the different food stalls in Singapore or the mini-shops at Greenhills Shopping Center.oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-8489741221098273162009-09-07T21:40:00.002-04:002009-09-07T21:53:45.017-04:00No Reservations - NYC Outer BoroughsWe are an occasional viewer of <a href="http://en.wikipedia.org/wiki/Anthony_Bourdain:_No_Reservations">No Reservations</a>. What got us excited today is tonight's episode about New York City's <a href="http://en.wikipedia.org/wiki/Borough_%28New_York_City%29">Outer Boroughs</a>. I always thought Manhattan is New York City but apparently it is composed of five boroughs. I really have not had the chance to see all there is to see in NYC but I have been to Coney Island and some parts of Queens. Hopefully, all the restaurants in tonight's episode will be enticing enough for me to go out and get some grub!oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-15191055087877403322009-09-05T18:06:00.002-04:002009-09-05T18:08:46.992-04:00Happy AdditionFor some people, seven pounds is a PITA. To me seven pounds is just right, and happy, and bouncy and beautiful. I can not wait to see what seven pounds will do in the future.oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-34932459029723667932009-08-16T20:10:00.001-04:002009-08-16T20:10:16.280-04:00You would think...... it would be easy finding a tagalog story book. I am in need of a story book that is written in tagalog. I am particularly interested in legends, fables or any folklore. All the books that I have found are in english. Any help is appreciated.oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-54885137199495620932009-06-23T19:56:00.002-04:002009-06-23T20:04:40.438-04:00Finally it taste's just right!Back in April (2007), I tried out a <a href="http://ourtruenorth.blogspot.com/2007/04/surf-and-turf.html">clam recipe</a> but it did not turn out the way I wanted. The main problem was that the broth was a bit bitter. Most likely the problem was that the white wine did not cook off properly. Today I tried the same recipe again but this time, I changed a couple of steps.<br /><br />- I used a better type of <a href="http://en.wikipedia.org/wiki/Plugr%C3%A1">butter</a> (more fat!)<br />- I did not let the butter turn brown by cooking it on the lowest heat setting on the stove<br />- I skipped the bacon/ham<br />- I let the broth cook for a while, smelling the broth until most of the alcohol is gone<br />- Added a cup of water to the mussels<br /><br />That did it. No bitter taste nor aftertaste. It tasted just right but I may try to use half a cup of water next time.oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-74934084856929141142009-06-05T21:36:00.002-04:002009-06-05T21:41:10.444-04:00Why oh Why!Really AT&T? HTC Hero/Lancaster has a QVGA display only? The first android phone you have and you limit the display. Shame on you!<br /><br />At least <a href="http://www.engadget.com/2009/06/04/t-mobile-mytouch-3g-box-art-comes-out-to-play/">they</a> got the hardware right. I don't know about the name though...oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0tag:blogger.com,1999:blog-19016118.post-65501691471720369392009-06-05T21:25:00.002-04:002009-06-05T21:33:39.662-04:00Switcharoo?So my coworkers and I decided to grab some korean fried chicken for lunch. We have been trying to get this lunch thing together for a while now but we've been busy with work. So the one day we head over to Bon Bon Chicken and it's turned into Bon Chon! What happened!?! I go looking at their website but it still says they are at that address!?!<br /><br />I still licked my fingers clean after eating but I miss the pickled daikon.oneinthreehttp://www.blogger.com/profile/02902874893832256293noreply@blogger.com0