I hope they keep the pressure on all the assholes ripping off music and other forms of entertainment.
Jason
Monday, July 25, 2005
Catch Them Mo-Fos
Intellectual Property Czar
Jason
Jason
Cold Noodles for a Hot Day
One thing I love about Chinese food is the variety. Hot and cold, spicy and mild, meat or vegitarian. There's something to love for any pallete. I also love the fact that you can make so many dishes with so few ingredients and quickly. Here's one I love, it is called "Liang Mien" in pinyin (literally, "cold noodles"):
bowl full of thick soup noodles (buy the Chinese brand that are sold in large flat boxes; they're about the size of linguine). Cook the noodles according to the directions, then strain and run through cold water until cooled.
Add about 1 tablespoon of Chinese BBQ sauce (sa tsa). Make sure it's the kind of BBQ sauce that's in a silver can, and not the kind for making ribs, which is completey different.
Add 1/2 tablespoon sesame paste
Add 1/2 - 1 tablespoon soy sauce.
Peel cucumber and cut into thin strips (like small french frys).
Stir it all together and chow down. Hope you enjoy!
~ Brock
bowl full of thick soup noodles (buy the Chinese brand that are sold in large flat boxes; they're about the size of linguine). Cook the noodles according to the directions, then strain and run through cold water until cooled.
Add about 1 tablespoon of Chinese BBQ sauce (sa tsa). Make sure it's the kind of BBQ sauce that's in a silver can, and not the kind for making ribs, which is completey different.
Add 1/2 tablespoon sesame paste
Add 1/2 - 1 tablespoon soy sauce.
Peel cucumber and cut into thin strips (like small french frys).
Stir it all together and chow down. Hope you enjoy!
~ Brock
Friday, July 15, 2005
Wednesday, July 13, 2005
Wine Review: 1994 Markham Zin
After drinking this wine and reading J's post, I feel a lot like that guy in Sideways...I drink the wine and think, "it tastes good to me." Truth is, I pulled this wine from my storage and wasn't sure what to expect. I've had other Markham wines and I liked them. So, for an eleven year old Zin, it sure was good. We drank the bottle in about 1 hour.
~ Brock
~ Brock
Tuesday, July 05, 2005
A Burrito In Every Language
I love Chinese food. Now I'm not talking Panda Express, Wok this, Wok that, Americanized-Mexican made Chinese crap. I'm talking about the real thing. The kind where few white folks dare to venture. The places where you can't read the menu, even if it is in English. That's where the good stuff's at. But I digress.
Before I wrote this post, I Googled the phrase, "history of the burrito." I was hoping to find an encyclopedia-type treatise on this little brown prize, but no. Interesting results, however. But, why the heck am I writing about it in the first place? Because, I love Chinese 'burritos' otherwise known as (in my non-Pinyin/English rendition dialect) "twin gin," or "lao bo bing." No, I'm not talking about something wierd with a Mexican tortilla and moo shoo pork in it. I'm talking about one of my favorite meals on the planet. I tried to google that too, but couldn't find any reference to them. Anyway, here's how to make them (you can buy everything you need from 99 Ranch:
1. Spring roll wrappers (steam slightly to loosen);
2. thin omellet (eggs, sugar, milk) - about 1cm thick, almost like a crepe, cut into 4" by 1/4" strips;
3. peanut powder;
4. powdered sugar;
5. boiled shrimp, sliced vertically;
6. boiled pork, sliced into 1" by 1/4" rectangles;
7. boiled or fried bean sprouts, crunchy;
8. sweet Chinese sausage, sliced thin (cook in toaster oven first - don't overcook);
9. fried cabbage, long thin sliced;
10. baked tofu, fried with thin sliced leek tops; and
11. chili sauce with black beans.
Pile it to your liking, understanding that the spring roll wrappers break easy, so maybe double them up. Wrap it like a burrito and chow down. Nothing matches the ones you can buy streetside in Taiwan, but these family style ones will do the trick.
~ Brock
Before I wrote this post, I Googled the phrase, "history of the burrito." I was hoping to find an encyclopedia-type treatise on this little brown prize, but no. Interesting results, however. But, why the heck am I writing about it in the first place? Because, I love Chinese 'burritos' otherwise known as (in my non-Pinyin/English rendition dialect) "twin gin," or "lao bo bing." No, I'm not talking about something wierd with a Mexican tortilla and moo shoo pork in it. I'm talking about one of my favorite meals on the planet. I tried to google that too, but couldn't find any reference to them. Anyway, here's how to make them (you can buy everything you need from 99 Ranch:
1. Spring roll wrappers (steam slightly to loosen);
2. thin omellet (eggs, sugar, milk) - about 1cm thick, almost like a crepe, cut into 4" by 1/4" strips;
3. peanut powder;
4. powdered sugar;
5. boiled shrimp, sliced vertically;
6. boiled pork, sliced into 1" by 1/4" rectangles;
7. boiled or fried bean sprouts, crunchy;
8. sweet Chinese sausage, sliced thin (cook in toaster oven first - don't overcook);
9. fried cabbage, long thin sliced;
10. baked tofu, fried with thin sliced leek tops; and
11. chili sauce with black beans.
Pile it to your liking, understanding that the spring roll wrappers break easy, so maybe double them up. Wrap it like a burrito and chow down. Nothing matches the ones you can buy streetside in Taiwan, but these family style ones will do the trick.
~ Brock
The 4th Goes Out With A Bang
The highlight of my weekend? Food. Like always, who cares about the stupid fireworks.
So, what did I eat? Three damn good Chinese meals (and a healthy dose of Boba throughout the weekend - Ten Ren has the best).
1. Small blue crabs, taken from live to screaming in a pot of boiling water. They're great to dip in ginger, soy sauce and vinegar. Lot's of work, and if you can ignore the smells-like-the-pier smell, they taste great. Purchased from 99 Ranch Market in Rowland Heights. You need at least 5 per person.
2. Roast duck, roast pork and white chicken from Sam Woo in Rowland Heights. I can't find a link to the Rowland Heights location (or a company website), but here's a link to an Irvine location with most of the same stuff. The duck is about $12 for a whole bird - and it's awesome. Make sure you get the dipping sauce for the white chicken.
3. There's a place in Rowland Heights called "Good Time Cafe." They have tons of great dishes and here's what I had (I'll try and add my English sound translations just in case you can order in Chinese) - a side of seaweed (hai dai) and dried tofu (dofu gan); fried tofu (za dofu); this egg/shrimp dish that is fried with gelatenous stuff, topped with a sweet chili sauce (I can't remember - hai shen something?); pork with noodles soup (zo gun mifun); and a pork rice dish (migow). Yeah, I realize it's not Pinyin, but it's close enough.
Living in OC, it's great to have access to such great Chinese food. The best places are within 20 minutes of my house, and well worth the drive. But, if you go, do not expect clean and orderly. You go for the food, not the look. And, keep your eyes out for those restaurants that have a "C" rating, which they hide behind those "lucky" plants with red ribbons!
Happy eating.
~ Brock
So, what did I eat? Three damn good Chinese meals (and a healthy dose of Boba throughout the weekend - Ten Ren has the best).
1. Small blue crabs, taken from live to screaming in a pot of boiling water. They're great to dip in ginger, soy sauce and vinegar. Lot's of work, and if you can ignore the smells-like-the-pier smell, they taste great. Purchased from 99 Ranch Market in Rowland Heights. You need at least 5 per person.
2. Roast duck, roast pork and white chicken from Sam Woo in Rowland Heights. I can't find a link to the Rowland Heights location (or a company website), but here's a link to an Irvine location with most of the same stuff. The duck is about $12 for a whole bird - and it's awesome. Make sure you get the dipping sauce for the white chicken.
3. There's a place in Rowland Heights called "Good Time Cafe." They have tons of great dishes and here's what I had (I'll try and add my English sound translations just in case you can order in Chinese) - a side of seaweed (hai dai) and dried tofu (dofu gan); fried tofu (za dofu); this egg/shrimp dish that is fried with gelatenous stuff, topped with a sweet chili sauce (I can't remember - hai shen something?); pork with noodles soup (zo gun mifun); and a pork rice dish (migow). Yeah, I realize it's not Pinyin, but it's close enough.
Living in OC, it's great to have access to such great Chinese food. The best places are within 20 minutes of my house, and well worth the drive. But, if you go, do not expect clean and orderly. You go for the food, not the look. And, keep your eyes out for those restaurants that have a "C" rating, which they hide behind those "lucky" plants with red ribbons!
Happy eating.
~ Brock
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