Teriyaki! Oh my!

So the word is they’re keeping Todd McLellan and firing his assistants.  Who called it?  Now lets see what player changes Doug Wilson makes.  I’m calling it now.  Torrey Mitchell, Dominic Moore, Jim Vandermeer, and Colin White are gone.  If anyone gets traded, it’s going to be Ryane Clowe or Michal Handzus.

So seeing as how I haven’t been cooking with friends as of late, I’ve been resorting to eating out a lot which has been hard on my wallet and hard on my health.  The thing is, I love restaurant food.  LOVE it.  So here’s an idea: why not cook the same things at home?  I decided to do some research on different recipes and see what turns up.

Lately I’ve had a lot of Sarku (http://www.sarkujapan.com/) lately, so I figured I’d start with Chicken Teriyaki.

Chicken teriyaki

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Dry Chicken: A Conundrum

So the Sharks’ season is over.  I’m not surprised.  As much as I wanted to believe that they could beat the Blues, the whole NHL knew that wasn’t going to happen.  And now there is talk that McLellan might stay except with new assistant coaches.  I told you San Jose.  I’m always right.

So cooking.  It’s been a while.  So I didn’t plan accordingly to get as many meals done as I would have liked this semester so I’m falling back recipes and cooking concepts…and Zemanta.  Bah.

So I’ve been cooking a lot of chicken for myself lately, so lets go over that.

Seeing as how Zemanta doesn’t want to give me any suggestions right now, I’ll just reuse one of my old photos.

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An Interlude: Halfway Done a.k.a. What I’ve Learned

So I just typed up a whole blog entry and because a combination of Zemanta and WordPress, half my entry got deleted.  Funderful.  I’ll try to recap.

I really want to have faith in the Sharks.  I really do.  I wish I could be like my roommate who has had blind faith for the 49ers and Giants for his whole life (which didn’t pay off until recently.)  But I’m finding that I can’t do that.  Don’t get me wrong, I’ll always love the Sharks, but I don’t have to be happy with how they are playing right now.  I believe that McClellan is a talented coach, but he doesn’t surround himself with talented assistants.  How else would a team with so much talent be able to put out such a sub-par season?  But I digress…

So throughout each entry I’ve done over the past couple months, I’ve posted what I’ve learned.  But what I haven’t posted are meals that I tried on my own and what I’ve learned from those in combination with the stuff I learned from friends (a synthesis of information, if you will.)  Also, I’m pretty sure that’s the first time I’ve ever had the chance to use the word synthesis in my writing.

-I learned from the co-worker David (who does competitive barbecuing) how to properly cook chicken breasts.  My family would always cook chicken in various ways, barbecue, baking, frying, and we would always cut the chicken and use that to let us know when it was fully cooked.  I learned from David though that if you’re not supposed to cut it before or during cooking.  When you sear both sides of a chicken, the juices will naturally glaze over both sides, sealing in the juices.  And as long as you know how long to cook it, you can cook the chicken without having to cut in and not get salmonella in the process!  The first time I tried this, the chicken was incredible.  Now if I can convince my dad to try it…

Enterprise, AL, March 3, 2007 -- A local volun...

Enterprise, AL, March 3, 2007 -- A local volunteer cooks chicken breasts to help feed disaster relief workers and other volunteers at the Enterprise High School. Volunteers are an invaluable component in the response to disasters. Mark Wolfe/FEMA (Photo credit: Wikipedia)

Amir’s better caption: Check out this dude!  He’s grilling chicken much like my co-worker David who gave me the chicken cooking advice!

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Shaking and Baking Chicken with Valerie a.k.a. Marge, your cooking has two moves…

Just got through watching coverage on the NHL trade deadline.  The Nashville Predators are the winners of this one.  But then that’s what I thought about the Washington Capitals after this past Free Agency and they took a big ol’ Boudreau when the season started.  Anyhow, enough hockey.  Let’s get talking about a meal that happened a week ago.

My friend Valerie has been on the east coast since we graduated high school and recently returned after completing graduate school in Technical Production for Theater.  She learned much of her cooking growing up from her mother and grandmother.  The skills she learned were put to good use when she went off to college and had to fend for herself.  She told me that she specialized in quick cheap meals.  Right up my alley!

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