Ramen Recipe

I recently made my first ramen, and think it came out well. I found a number of recipes online, primarily leveraging this one, and combined the ones that sounded good and had ingredients I could find in the neighborhood store. I’ll definitely continue experimenting, but here’s what I went with in my first go, for a serving of two: Ingredients: 2 chicken breasts, skin on 32 oz. chicken broth 1 jalapeno pepper 2 oz. mirin 1 oz. soy sauce 1 oz. chili oil 3 cloves garlic 1 inch fresh ginger 6 oz. ramen noodles 1 spring onion 1 egg 1 cucumber 8 shitake mushrooms 2 tbsp black sesame seeds Salt Steps: Broth: Finely mince garlic and ginger and add to large

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Ordinary Breakfast

In response to getting tired of her friends posting pictures of their fancy meals on Facebook, my friend Jenny Lee started a blog titled Ordinary Breakfast, where she documents her morning cereals and other generally normal looking meal. In Jenny’s words: “Last night two friends and I discussed the topic of people taking photos of their meals and posting them online. Sure, we see tons of photos of extraordinary meals, but what about the ordinary ones? My breakfast, which usually consists of a bowl of highly unremarkable cereal and soy milk, eaten out of a paper bowl and with a plastic spoon (sorry, environment) at my desk at work, is just… Ordinary. Average. Heck, it’s probably even below average. And it

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Free Beer!

Gotcha, but it’s very close to free. A few classmates and I have been working on the board of a local non-profit organization, Somerville Local First (SLF). SLF helps to build “a sustainable Local First economy by supporting and promoting locally owned and independent businesses, artists and nonprofits” in Somerville. They’re hosting a fundraiser at the Foundry On Elm, a new restaurant and pub in Davis Square, on Wednesday, April 6th from 6:00-8:00pm. Tickets are only $20, and include a beer and wine tasting from 6:00-7:00pm and appetizers from 6:00-8:00pm. Here are a few reasons you should buy a ticket soon: 1. 100% of the money goes to SLF, so you’d be supporting a good cause. 2. The beer is all

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Last Post On Eating Bugs (I Promise)

I thought I was done talking about eating bugs, but then my mom pointed me to this article highlighting the environmental and nutritional benefits for developing countries: “Insects offer many advantages as a sustainable source of protein. The cold-blooded creatures require less feed to produce proteins. For example, a cricket can produce the protein equivalent of cows with six times less feed. Moreover, insects are already considered delicacies in many cultures, and the practice of eating insects goes back millenia. The Eewww-factor is a learned behavior reflecting our recent sensibilities about hygiene and health (quite ignoring the fact that we are all eating bugs already in foods meeting prescribed contamination limits). But insects which are properly raised, harvested and prepared present

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More on Fried Tarantula Eating

I received quite a few questions and reactions in response to my fried tarantula posting. To address some of them: Yes I really ate it, no it wasn’t that gross, it was in fact fried and not cooked with an aerosol can and lighter, it cost me about three cents, and the legs tasted like a combination of sweet and sour chicken (it must have been marinated in something) and soft shell crab. It’s actually a very common snack in certain parts of Cambodia. When you sit down in restaurants, people come around before you order with a stack of them in a bowl. As I observed this, at least half the tables in the restaurant  purchased a few. I

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