Fresh or Frozen?

Recently I found myself in the middle of a debate comparing fresh and frozen vegetables.  My personal preference is always fresh over frozen however, I understand the need for using frozen if you feel as if you really don't have another choice.  I would go on to say it depends on what you're using the vegetables for as well.  For certain things like for example a spinach cheese dip frozen spinach is acceptable because the spinach is cooked into the cheese and other ingredients.  For other vegetables like carrots, I feel that frozen is unacceptable because the texture becomes totally spongy.  The process of freezing also leaves the vegetables lifeless.  If  I'm ever left with a choice I choice fresh seasonal vegetables over frozen.  Until next time cheers!

You've got to pay!!!

In order to live a healthy life style, you've got to be ready to spend more money than you would if you ate like the average person.  Everything from the grass-fed meats and dairy to the organic produce is considerably higher than the other similar products.  Supplemental vitamins and minerals add to this expense as well.  I believe it's by design that the healthy things cost more.  By doing this, only those that can afford the products will be in optimal health.  As I continue this journey called, I want to figure out how to make healthy products available for all people no matter how much money they have.  I believe it's our right as human beings to be able to eat life giving foods and supplements.

My neighborhood Chinese food spot

Most people have a neighborhood Chinese food spot that they exclusively go to. Mine is Harold's at Union and Cabbanne. I've been going there for about four years or so. When I go,  I usually get a half order of shrimp fried rice and a shrimp St. Paul sandwich. My daughter likes the vegetable fried rice and we share an order of crab Rangoon. We used to get an order of crab claws but he's not able to get the crab anymore.  I took the picture after I had started eating so it's not the prettiest plate but it still looks good. 

If your craving hood Chinese food and your close by Union and Cabbanne, stop by Harold's you won't be dissatisfied. 

A day at the office.

Most people's office probably has a desk, phone and maybe even an awesome view of the downtown sky line. However, my office is a lot different from that. My office is on what is called the kettle row at Washington Universities campus. Kettle row consists of seven steam kettles and two tilt skillets. 

This is what a steam kettle looks like. The ones on this kettle row range from 20 to 50 or so gallons full. On an average I make about a hundred of gallons of soup on a busy day. This being the last week of school, production has really come to an end. 

This Chorizo Corn Chowder looks like really nothing in this big kettle. I was making ten gallons of this soup. I failed to take a picture of the big monster machine that we use to pump the soup into gallons bags. It's something that I had never seen before working this job. Once I pump the soup, I have to cool them in a ice bath in order to prevent spoilage. The following day, the soups will be sent out to various locations around campus. This is my office.  

Sunday Brunch

On Sundays, my daughter and I usually have brunch. A couple of Sundays ago we decided to have stuffed French toast and omelets. Omelets are pretty straight  forward so here I plan to detail the stuffed  French toast recipe. For starters, your ingredients are cream cheese, French bread, eggs, nutmeg, cinnamon and some type of fruit. I chose to use blackberries and strawberries.

 

The eggs, nutmeg and cinnamon are for dipping the French toast in before placing it in a lightly greased pan. The French toast is prepped by first mixing your filling which would be the cream cheese plus your fruit. Once your filling is mixed, cut your French bread and begin to stuff your filling inside. I use gloves for this process. 

Once the French toast is stuffed, I place it in the freezer for ten minutes or so to let the filling set up. After the waiting period has passed, you can slice your French toast to prepare it to be cooked. 

Upon cutting it, if it still seems a little soft, pop it back in the freezer until your ready to cook it. If that time is more than fifteen minutes or so, pull it out at least five minutes before your ready to cook it so that it is not to hard. In your lightly oiled medium heated pan, place your egg washed French toast in to cook letting each side brown. 

After it has browned, pull it out and plate it immediately to be eaten or you can put it in a slightly warmed oven to hold until your ready to eat. If the ovens to hot or it stays in there to long, the filling will melt out. My daughter insisted on having whip cream on her's so I made some without a mixer. 

When serving, I top the French toast with what ever fruit I stuff it with give the eater another dose of yummy goodness. 

The complete brunch featured French toast, an omelet with Chinese broccoli, ginger tea and orange pineapple juice. 

Another successful meal on the table. Bon Appetite!!

Hibachi Grill and Buffet

This past Thursday I went to the Hibachi Grill and Buffet on Westflorisant Ave. This was a big deal for me because I haven't been to a buffet in over ten years. My last time going to one I got extremely sick afterwards. So immediately upon entering, I check the overall condition of the buffet. It was very clean and well stocked except for the sushi which I believe they probably don't restock after a certain time. So to start off, I had a salad, chilled mussels and some stuffed mushrooms. 

The salad and mussels were very good. The mushrooms were stuffed with something that I couldn't quite figure out what it was so I didn't eat them. Next I got a piece of salmon with a semi-sweet glaze and a penne pasta with shrimp and a white sauce. 

I didn't like the salmon it was kind of bland and dry. The pasta was flavorful with nice texture of the shrimp and penne.   My next time around I got a baked white fish (because another guest claimed "This is the best fish in here"), garlic bread and some head on coconut shrimp. 

Well turns out I didn't feel the same way as that guest. The fish tasted like it has been sitting in water and the shrimp were more trouble than they were worth. The bread was flavorful and crisp but not dry. It was quite tasty. At this point I started getting a little full but still returned a couple of more times to get my money's worth. I realized they had a miso soup which is one of my favorites. 

This particular miso soup was rather salty. Miso is already salty by itself you really don't have to add more salt to it. By this point I was really done but my buddy that I was with kept going on so much about these little cakes that they offered, I had to try some. 

They were really good. They were moist and not to sweet but sweet enough. For my first time eating at a buffet in several years, I thought the experience was pretty good. The server made sure my water stayed full and that dirty dishes were cleared fast. On a scale of 1-10, I would give them a 7. I would go back again only earlier like right as they open for dinner so I can try the sushi. I also noticed after I was full that they had a hibachi station where you could pick out ingredients and they would cook them up for you. I'll have to try that next time as well. If your ever in that part of town and need something to eat, give the Hibacihi Grill a try. There were several things I didn't try because I don't eat beef, pork or chicken so for someone that does, those items may appeal to you. As always I stress eat, drink, and be happy!!!

Pie from leftover dough.

At the end of my baking phase, there was a lot of pie dough left. Since no one was taking any I loaded up all of the dough and froze it for future use. To keep honing my skills, I started baking pies on the weekend with my daughter. Since the doughs are a little older they tend to be a little dry but still good. My first reproduction was the mile high apple pie. A side from the crack in the top, this pie was very good. 

I knew that it wouldn't be perfect when I was having trouble rolling the dough out an it didn't want to stay together. The next pie I made was the pecan pie. This one didn't present as much problems since I only needed a bottom crust. Again other than being a little dry this pie was just about as good as my grandma used to make. 

This dough didn't want to hold together but I made it work. I believe I have maybe two more to use before I lose them. Until next time be happy eat, drink, and be happy!