Rulloff's Restaurant

Yay, dinner at a restaurant-bar-type place: Rulloff's. Do I feel like an adult? Do I feel comfortable with a beer at the table (not on my side)?
What a peculiar lifestyle.
We sat at a table next to the only wall-window in the place. Happy Chowder-TV-show type music played in the background, which later switched into some sort of jazzy fling. There were ceiling fans, dim lighting, and a dusty cabinet.

I asked for clam chowder because I've had a fortnight-long craving for it (specifically, in a bread bowl, but they don't have bread bowls). However, I was later told that they had run out from lunch time. This was completely fine with me. I know this happens. At least they make it fresh?
AK (not to be confused with AK from high school) got French Onion Soup which tasted pretty good.

 He also got a pulled pork sandwich and sweet potato fries. The pulled pork sandwich came in a burger bun, which was unexpected but extremely tasty. I had no idea that pulled pork was so succulent and the BBQ
sauce wasn't overwhelmingly sweet. I also haven't had sweet potato fries in 2 years and these were excellent.

 Instead of clam chowder, I got the California burger with potato fries. The burger had a smidge of guacamole and baby sprouts which were pretty good since I've only ever had mung bean sprouts that look like this. The cow part was also really chewy and umami. It was a nice meal except I felt a bit hurried. Maybe I eat too slowly, or maybe the waitress was bored. We weren't left alone for more than 10 minutes at a time. I kinda wish the place was more crowded (though, as primarily(?) a bar, the place was near empty at 7 pm) so that I would've had an entire hour or two to nibble on food and people-watch.

Chinese Hot Pot

 I bought an electric skillet thing. It's basically a square saucepan powered by electricity, with a lid. Amazing!! My mum decided to break it in by doing Chinese hot pot (火锅, huo[3] guo[1]) tonight for dinner. I haven't had hotpot for at least 5 years!! You start off by boiling a lot of water, and adding some sauces. Then you stick on whatever you want, wait for the water to reach a rolling boil, and then take out your cooked food...and you eat it! One of the spices in the soup was the Chinese five spice, which I don't like.

 First, we had noodles, tofu, and fish balls. Although I don't generally eat animals, the soup base included a lot of minuscule animal pieces, so I guess I ate animal pieces today (fish, cow, lamb). Oh well.

 My sister throwing in fish sticks (made with lard).

 Second batch! Spinach, mushrooms, and blurry chopsticks. After you fish out all the food from the first batch, you can add stuff to the soup base, and wait for the rolling boil (although for thinly sliced items such as  the lamb or the spinach, you only need a really short time). Note that the soup now has more debris.

 Stuff we fished out from the first batch, all cooked!

We cooked some salmon, which isn't traditional, but my sister enjoys it.

 You can also crack eggs directly into the soup, to get poached eggs. My brother tried to cook his in a ladle, which took way longer to cook. His egg also ended up sticking to the ladle. Mmm egg.

 At some point, you should add more hot water to the soup (because a lot of it evaporates or is drunk) so this hot pot meal can go on for hours!

At the end, we had this thick soup filled with lots of animal pieces, small wedges of spinach, and bits of noodle, mushroom, and bean sprout. My mum is using the leftover soup as a base for noodles tomorrow.

So, hopefully in the future, I can make pasta and fondue and grilled cheese sandwiches in my room. No more kitchens! :D

Risotto (from Year 10)

So I decided to fashion my plate of risotto into something like this. Obviously the kitchen needs better lighting...

In year 10, I made risotto in Food Tech. It's pretty ironic that I now want a career in something food-related; Food Tech was an elective that I chose slightly grudgingly; at that time, I honestly would've preferred Textiles Tech/fashion design stuff. Alas! 2 months into Food Tech and we moved from HK to the US... but within those   2 months, I did make risotto and since then, I haven't had plenty of delicious risotto, only because I don't understand how restaurants can make a fresh batch of risotto in 20 minutes. Risotto takes a full hour to make, and more if you're more patient and want softer rice. The one made by me, my GA and my dorm friends was really gooey and delicious, though but that was just mushroom. The one I made today had milk, celery, peppers, cauliflower, and firm tofu. A delicious meal...

The recipe came from some cookbook, but I used the modified version that I created in year 10 for my class. Actually, I adapted that too because we didn't have vegetable stock cubes or tomatoes. Although this recipe apparently serves 4-6, it really serves 6 in my family.

Ingredients for risotto for ~6 people
50 g butter
1 red onion
2 garlic bulbs (less if you don't like garlic)
1 tsp dried basil (or a lot of fresh basil, but it's winter now :( )

A bunch of vegetables and/or animal pieces. I used: 
1 green pepper
1/3 of a giant head of cauliflower
4 stalks of celery
150 g firm tofu

400 g Arborio rice
1 L water
1 packet vegetable soup mix or vegetable stock cube or just plain ol' vegetable stock
700 ml milk

50-150 g of Cheddar and/or Parmesan cheese (however much you like)

METHOD --takes about an hour
1. Chop up everything. I don't like grating cheese so I cubed the cheese.
2. Throw butter, onion, garlic, and basil in a huge pan and let it sizzle for a bit. SMELLS SO GOOD!!
3. Throw in vegetables and rice but not tofu yet. Unless you really want to. Note the small grains of rice.

 4. Mix water, stock cube/vegetable soup mix with milk and pour in ~250 ml. Stir occasionally. Bring to a boil and keep it on medium-medium-low heat.

 5. After a while, that liquid will b absorbed by the rice! The rice will get poofier! Add in another ~250 ml of liquid. The mixture should remain bubbly.

 6. Let rice soak up liquid. Stir occasionally. Add ~250 ml of liquid. Keep going!!

(I have flash on all my pictures because my kitchen has bad lighting. The image below is the pot without flash). You can see the texture better, but everything is all grainy looking. Haha, of course, due to the rice (a grain...get it? ha...)

 7. Last ~250 ml of liquid! I love how the rice just...soaks it all up! After adding the last bit of liquid, add in the tofu and cheese.

8. When your last liquid is nearly all absorbed and looks something like the image below, you're done! This was about an hour after I had started with the onions. The rice should be soft, there should be really gooey thick sauce, and the kitchen and upstairs should smell savoury.

In addition I got my sister to eat green peppers (which she dislikes for some reason) by telling her that it was celery.

Boiled Dumplings

Delicious savoury food!! For some reason, I've been consistently craving savoury food throughout the last quarter of the year. Today my mum made egg and carrot filling for dumplings!! My sister and I filled the dumplings with the filling. Actually, my sister made one dumpling and I made the rest. Her dumpling looks like a bag (it's the second one to from the left in the image below). We had some dumpling skins left over, and my sister cut tiny holes out of one of them and made a "snowflake" design.

 I'm not sure how to make boiled dumplings look appetizing. So here they are, dripping with soy sauce, like mini brains dripping with blood... well, not really.

 SO DELICIOUS. Reminds me of childhood. Of being 5 years old and helping my mum make dumplings from scratch...and not being able to crimp the tops correctly...

Progressive Dinner!

My dorm house prepares a Progressive Dinner every year. "Progressive?!", you exclaim! Doesn't that sound pedantic? Is this dinner some kind of ceremony involving juniors progressing into seniors? Or, did some professor in this school donate a ton of money to a dinner fund (I wish) in his/her name? Contrary to the typical nomenclature here at Penn (every festival, building, public area, and urinal is apparently In Memory Of or In The Name Of), the name "Progressive" simply means that you start off on the first floor, with salads prepared by the people/RA/GA on the first floor, and move progressively up each floor to scavenge for food! The second floor is soup, the third floor is pasta, and the fourth floor is desserts. And desserts galore! GALORE! You know why it was desserts galore? We made a lot! Myriad! We didn't just stop at two or three varieties of baked goods; we flipped the fridge inside out, along with flipping some crepes!

Since the fourth floor was in charge of making desserts, and since I honestly have not been able to focus on academic subjects (exam in 24 hours...), I decided to devote my afternoon to mixing and decorating desserts. In all honesty, we made way too many chunks of sugary dough; the other floors didn't have multifarious dishes (I'll get to that later).

Since my Victoria sandwich cake was already in the oven when I went to the kitchen, the GA asked me to start making a white chocolate and hazelnut (well, walnut, because we didn't have any hazelnuts) cake using a recipe that TM had submitted, in which the ingredients were listed with the metric system. This was alright, because I had submitted a Victoria sandwich cake recipe which was originally in grams. By approximating everything through comparison (mathematics!), I managed to get a pretty thick cake batter (much like the Victoria sandwich cake batter, actually, although fat-free yogurt was used instead of butter). While I was debating whether or not the chocolate chips should be melted, TM came in and we finished making the cake together. He actually was going to make it himself since he had emailed only the ingredients and no method (and no amount of baking soda either...). We did melt the white chocolate chips in the end, and the cake turned out dense, not too sweet, tasty, and had a rather gluey texture.

The one failure adventurous part of this baking event was the German chocolate cake icing. I used a recipe from online, but it called for three raw egg yolks. Since this didn't seem like a good idea, I just decided to make the icing without it. Unfortunately, there was too much milk in the mixture (I suppose the egg yolks would've made everything thicker), and the butter was melted. In other words, I ended up with a fatty sugar soup, with coconut and pecans as garnish. After adding 2+ cups of confectioner's sugar, I poured half the "icing" on the cake to see whether it would dry and glaze.
It didn't. It just made half the cake soggy.

I didn't to waste the other half of the icing soup, so I decided to stick it on the stove, and hopefully evaporate some of that liquid. After a bit, I realised that I could make caramel! However, I've never successfully made caramel before; somehow, I always end up with something like the image above: a sugar crumble. It's delicious, yes, and a great cake topping (I ended up sprinkling this on top of the German chocolate cake and it looked really pretty. I also used it for the macaroons. I'm telling you; people loved this! People ate it! Fast!), but it isn't caramel. This summer, I WILL make legit caramel. I think it has something to do with the time I add the baking soda; as soon as my sugar mixture started to caramelise, I poured in a LOT of baking soda. Since it didn't look like it was going to set, I dumped in A LOT MORE baking soda. Then, it looked like the mixture was turning into custard, so I poured it into a pan...

Then, I tasted some, and it tasted bitter and salty, so I was upset. I started to stir the "custard" to hopefully allow the CO2 to escape (?) from the mixture. The "custard" then started crumbling, and shrivelling...and I ended up with a crumble. I will definitely go more in depth with caramel-making when I actually get to make caramel this summer...anyway, digression.

My GA made almond cupcakes with amaretto poured into them. I decorated them. I also ate one; there definitely was an almond taste, and it was really moist. Technically I'm not supposed to consume alcoholic substances. I'm not sure what amaretto tastes like, so I really can't say whether it enhanced the flavour of the cupcake. People actually seemed to like the German chocolate cake more than these cute cupcakes, which is saying something about how plating doesn't really matter for college students, haha.

Banana cupcakes (above) and banana bread (below). The ones on the left are decorated with my glaze icing, and then topped with my awesome-crumble-icing.

Cakes decorated by someone else. G4! That's where I live.

We also dipped delicious, moist coconut macaroons (that were really irregularly shaped) with melted chocolate, and the crumble-topping. They are beautiful!!

And finally...here is my Victoria sandwich cake! I didn't bake it, but I jammed it and added powdered sugar. Someone else added the strawberries. I suppose the point of this post is that the Progressive Dinner is about teamwork.

As a side note, this Victoria sandwich cake was less rich, with more evenly shaped holes in the sponge part. I think this is due to the fact that the butter was melted (read = completely liquid) before being mixed. The one I made before was made with solid butter, and the uneven globs, spread throughout, perhaps created a more homemade/less uniform texture while baking. This one was still delicious, though.

Cookies made with leftover toppings, some in muffin pans! That's why they are so round and/or irregularly shaped!

Now to talk about the actual dinner! I started off on the first floor, with the salads. There was pasta salad (with two types of pasta), which was pretty oily, and not really salty, which was nice. The leafy salad had tangerines inside, which was pretty neat.

...And then there was potato salad! FIVE huge containers of potato salad! It was absolutely amazing! I've decided to fall in love with paprika now.

The second floor was soup, and the only vegetarian one was creamy tomato soup, and I got literally 750ml of it. It was only a bit creamy, which was wonderful because I've had a really negative experience with the too-creamy-it's-almost-weird-it's-sour way like the one made by Pacific Natural Foods (you know, the one in the carton).

The third floor included many trays of pasta. I don't have pictures of these because the lighting was terrible, and, although the pasta and soup were delicious, they weren't that exceptional or photogenic. The main focus = dessert!!

Supermarket Specials 1

I decided to blog about some quirky stuff I found at the Chinese supermarket, Kamman, "near" [har har! Not say how near] my house. I've never noticed it before, but they sell umami seasoning. I suppose after writing that paper about umami. All of a sudden, umami seasoning popped onto the shelves at Kamman! I honestly don't recall ever seeing it before, when I combed the store all those times. Well, it's quite interesting to see cute shakers of this stuff, just as described in those articles I read for my Writing Seminar class.

They even come in economy size! By the pound! One note of irony, I suppose, is that the brand name is meant to be Japanese, yet it quite clearly states that it is a "PRODUCT OF U.S.A." In addition, there is a French translation ["glutamate monosodique", "produit des etats-unis d'amerique" - pardon my lack of accents]. Now, this is notable because the stereotype is that French cuisine is flavourful, gourmet, fresh - whatever you like - yet the translation happens to be in French. The French are not known to use MSG. Yet, the package, in an Asian supermarket, has a French translation [not even a Chinese translation, which would be expected since the [false] stigma is that all the Chinese use MSG by the bucket]. Perhaps this is saying something about the way the world is heading; after all, MSG makes stuff taste good without having to cook stocks for 17 hours. I would be pretty upset if all soups tasted umami though. What about the hint of celery, or hint of broccoli?

MSG is much cheaper to buy and use than cooking a stock for 17 hours. The gas/electricity price of cooking stock costs more than a pinch of MSG crystals, I'm guessing.

So, another thing I saw, this time at Target, during the Winter sale, was garlic. Sure, Target now has a whole section selling fresh food, but this was found in the sale section, among the wrapper paper, holiday cards and chocolate. It was a box of garlic.

I have never seen garlic packaged in a cardboard box, wrapped in plastic before. This is completely novel to me. Of course, it begs the question: why did a company decided to sell garlic in a box during the holiday season? [Especially when vampires are loved, in this Twilight era...?]

I suppose since I was happy to get a pie pan for my Holiday present, maybe some people enjoy getting 57 g of garlic.

Then again, I would really love 57 g of garlic if I didn't have much money, or if I hadn't eaten garlic in months/years.

So perhaps it IS rational to package garlic that way, for easy wrapping and giving during the holiday season.

The last thing I will talk about, which I actually bought, is the canned coconut milk. I plan to use this when I go back home for Spring break, but I definitely will not be throwing away the cans that hold the two coconut milks! If you can't figure out why I think the cans are funny, it's ok; I suppose it's not that funny except for immature teenagers/young adults like me.