|
angelbusque
|
read my profile
sign my guestbook
Name: anGELIca
Country: United States
State: Illinois
Birthday: 12/27/1979
Gender: Female
Interests: . mixtape makin' . trying to write back penpals . music . being in the middle of many books at one time . creating . browsing comic book stores and used book stores and being suckered in . on-line journals .
Expertise: always falling short, but being able to get up and press on.
Message: message me
Website: visit my website
Member Since:
5/2/2002
|
|
SubscriptionsSites I Read
|
|
|
|
| Another Food Blog.Well. I did it. I ACCIDENTALLY made Filipino food without even knowing it. Which can only mean, that it really is in my blood to cook Filipino food.
A couple of days ago I was in an Asian grocery store and I saw these very thick pieces of bacon in the deli area for about $2.50. I bought it with my food stamps.
Today I come home from work and I am starving and craving to cook this bacon in the round wok. Threw some oil in there, turned it up to high heat... FRY! FRY! FRY!
But it wasn't cooking into that pink/red bacon color. It was turning brown. Hmmm... I've had experience this before w/the Korean bacon. Tasted it. Pretty good still! It needs something. Blue cheese? Sour Cream? I need some kind of dip. I kept thinking, about blue cheese because I love blue cheese with my burgers that have bacon added on to it. I was thinking some kind of cool dip with this bacon. Tasting it again... hmmm. It's lechon. Of course it's lechon, this is pork.! But then I remember that Korean BBQ is pork belly. And pork belly is what is used to make Lechon Kawali! HOLY SHIT! I MADE LECHON! And what do I have here!? What I have on my shelf if Mang Tomas's ALL PURPOSE SAUCE! I tried the lechon with this famous filipino condiment... PERFECT!!!! The perfect dipping sauce!
I can't believe I accidentally made lechon w/o knowing it.
I'm going to go clog an artery now!
| | |
| 16 comments w/chicken wings being the gateway to comedyNOSTALGIC
| | |
| I miss the old scumbag crew.I woke up early this morning... remembering wandering aimlessly last year at Lincoln Square's Roots and Folks Fest or whatever it's called. I remember after not really hanging out with Kristy and Krystle for a long time, we had decided to group at Krystle's place. Buy some cheap wine coolers. It was very strange that we happened to be all together when we found out that Pat had passed away.
So I woke up this morning, thinking about how each time I had broken up with James, how good it felt to come back home to my scumbag friends and just laugh and drink and just... feel right. And this morning, knowing I won't get that feeling anymore. Reading Pat's blerds stuff and watching his videos still make me yearn for that energetic feeling in the air. When CJ and Sean and Pat were in the room together. Fuck. I always wanted to night to keep going on. Goddamnit, that MIT bit is so fucking brilliant. I miss that damn scumbag being so loud and cursing up a storm. I always felt like after another break up with James that the perfect cure would to be hang out with these boys. I would have not want to be anywhere else in the world. Like when James had quit drinking last year, we were supposed to meet at Pearl to buy paint for the dinosaur mural. It was St. Patricks Eve and Potrafka and I had taken a cab for pre-Visitors Locker Room drinking. we had the fearless radio studios packed with bodies. headed out drinking after the show... and realized i had to go meet james. fuck, i should have stayed with them., i would have kept being happy. i miss the old scumbag crew.
| | |
| FOODI am currently marinating some salmon in the fridge with some pre-made White Herb and White Wine Mix I bought at Jewel. I'm going to steam the Salmon and some Edamame and might throw some Green Onions onto the Salmon right before I steam it. I might make some sort of Avocado Salad to go on top of that.
I am hungry.
In the last couple of months I have tried making for the first time:
- Lumpia (with shrimp and pork)
- Lumpia (with pork and potatoes)
- Sweet and Sour Sauce
- Pansit (with chicken, pork, and shrimp)/With the Pansit and Lumpia I started off with my mom's version, but I have now learned how to make my own version of Lumpia and Pansit.
- BACON!!!
- Fried Calamari (Added some Cilantro and Lemon)
- Salmon Avocado Maki
- Tuna Avocado Maki
- Cucumber Maki
- Avocado Maki
- Cucumber Avocado Maki
- A Bunch of Other Kinds of Maki
- Chee Chong Fun/Shrimp Fun Roll (the Noodles were pre-made)
- Fried Tilapia Fillets
- Cheddar Grilled Cheese Sandwiches with Avocado, Mushrooms, & Bacon
- Steak Quesdillas with Guacamole, Mushrooms, and Cheddar Cheese topped with Jalapeno Slices, Hot Salsa, and Sour Cream
- Sticky Rice
- Marinated pieces of Steak with Teriyaki Sauce, Sesame Oil, Soy Sauce, & Hoisin Sauce and Stir Fried it with Garlic, Onions, Mushrooms, Pho Noodles, Shrimp, Chinese Pork Sausage, and added Chili Paste, Cilantro, Green Onions, Radish, Sesame Seeds and a little bit of Lime, ended it off eating it with Sriracha Hot Sauce
- My mom's Cheesy Potatoes
- Omelettes with Cheddar Cheese, Mushrooms, Cherry Tomatoes, Avocados, and Spinach (topped with Hot Sauce)
- Apple Pie (Which was delicious, but I screwed up the Pie Dough on top, so the Pie was topless!)
Other experiments I am curious to try:
- Cherry Rhubarb Pie
- Trying to have roll my Maki's with the Rice on the outside/Seaweed on the inside and rolling the outside of the roll in some Sesame Seeds
- Frying an entire Tilapia
- Learning to Gut, Scale, and Clean an entire Fish
- Lechon Kawali
- Crispy Pata
- Seaweed Salad with Tofu
- Creating some sort of Avocado Spinach Salad with Bits of Steak and Crumbled Blue Cheese adding some sort of Nuts in there
- Hamburger Patties
- Learning how to make Chee Chong Fun/Shrimp Fun Roll Noodles entirely from scratch.
I am in LOVE with:
- Starting off cooking with Garlic and Onions
- Orange Soda
- Throwing in Baby Bok Choy, Cilantro, and/or Green Onions at the end of cooking something
- Discovering the Round Bottom Wok I've kept in the bottom kitchen cabinets for years
- Rolling Makis
- Eating Sliced Mangos (the way my father sliced them) with Bagoong (Shrimp Paste)
- Orange Slices
- Goat Cheese
- Boiled Eggs with a little bit of Salt
- Haagen Daz's Extra Rich Light Vanilla Bean Ice Cream
- Aida's (from work) Coffee first thing in the morning
- Eating Cheeseburgers with James and talking about BACON!!!
- Steaming Okra, Edamame, and other Vegetables, and pre-made Pork Dumplings with Sriracha Hot Sauce
- Bing Cherries (which I keep snacking on Kristy's cherries that she bought the other day.)
- Harvest Time, Joongboo Market/Chicago Food Corporation, the Asian grocery stores along Argyle and Broadway, near Lawrence
- My LINKS card that ends at the end of August
- Hiromi's Restaurant
- Listening to my iTunes on shuffle as I cook, especially when I am rolling Lumpia
I need to:
- Experiment more with the wok
- Buy one of those special wok spoons
- Buy a sushi cutting knife
- Get rid of the vegetable oil that I used for the Lumpia the other night
- Eat at a Brazilian Steakhouse, eat Chicken Wings at Chicago Joe's, eat at Tank one last time, eat at Kuma's, shop at a Farmer's Market before I move out of Chicago at the end of August. Actually I should probably start creating a TO DO ONE MORE TIME or TO TRY BEFORE I LEAVE list in the next couple of days.
| | |
| LumpiaI just made the most amazingly delicious sweet and sour sauce to go with the lumpia I cooked!
| | |
|
