If horses gallop, do seahorses scallop?

Seriously, the biggest insult is that the Kings will be going to the Stanley Cup Finals in a year where they barley had any business being in the playoffs in the first place.  For the past three years, the Sharks were expected to get far in the playoffs.  I’ll give them some credit: they made it to the Western Conference Finals for the second and third times in three seasons.  And despite this, the Sharks haven’t even been to the Stanley Cup Finals.  We will be the only Californian team who hasn’t been there.  This wouldn’t be so bad if Dean Lombardi just lived up to his reputation and continued to make terrible moves.

So I’ve been finding the recipes on AllRecipes to be getting boring.  So time for a new site: Epicurious!  It seems a little more high end.  This seemed to be confirmed by the recipe I decided to go over:

http://www.epicurious.com/recipes/food/views/Scallops-with-Spice-Oil-395435
Scallops with Spice Oil

Chef's Surprise: Sea Scallops

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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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Cooking Turkey Won-Tons with Catherine a.k.a. The Happiest Meal on Earth

Here is my theory about the San Jose Sharks.  The coaches don’t know how to coach defense.  Now they’re spending all their time trying to develop a system to defend that they’re letting their offense struggle and their defense still isn’t getting the job done.  My solution?  Fire the assistant coaches.  McClellan obviously can coach offense and the power play (see 2009-early 2011.)  Hire an assistant that coach the penalty kill and defense.  Also one that coaches the team to stick up for each other.  Might I suggest luring Tony Granato away from Pittsburgh?

So my next meal was cooked with my fellow Advertising major, Catherine.

I met Catherine last year when we had MCOM 100W together.  Both of us are taking MCOM 63 this semester (different professors) so she offered to cook with me for my blog.  Check out her blog on Disneyland as well! http://adisneyadventure.wordpress.com/

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Cooking Picadillo with Esteban a.k.a. Rice Cookers are a Crock

So it’s been a while since I’ve posted.  I’ve been cooking, I just haven’t been posting.  I’m lazy, I know.  And much like the San Jose Sharks only playing hard when they’re about to be eliminated from the playoffs, I’m going to finish all my old blog entries a day before they’re due!

So I met Esteban through my roommate Sean.  He would always come over for parties and such and every time he came over, he would be baking or cooking.  He made Sean a birthday cake while everyone else was partaking in alcoholic beverages.  This caught my attention so I informed Esteban that I would like to cook something with him (pre-blog) and he obliged.

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Cooking Gluten-Free Pancakes with Anne: a.k.a. How to not break a washing machine

I wasn’t planning on doing a breakfast meal for one of these blog entries, because it’s breakfast, how complicated can it get?? But this blog isn’t about getting complicated, it’s about learning.

I met with my friend Anne at 9:30 in the morning. I’m pretty sure I woke her up when I texted her that morning. She said it was no big deal, but I think we both wished we were sleeping.

Anne has been a good friend of mine ever since our sophomore or junior years in high school (I can’t remember which.) For this meal, she chose gluten-free pancakes. I was hoping for gluten-free ice cream cake, but that doesn’t fly at 9:30 AM.

Anne has an allergy to wheat and gluten is a protein in wheat. While this may suck for most people (like me and my bread addiction,) Anne has made the most of it. Since she learned about it, she has become a fantastic cook for herself and her husband, Jeff. Almost every restaurant has gluten in their food or all over their stations that prepare food. This has forced Anne to cook for herself and healthy meals at that. In her words, she has to put in extra effort to cook unhealthy (though this has not stopped her. She once cooked Bacon and Cheddar stuffed Pork Chops. Calm yourself meat eaters.)

We started with the pancake mix. It is called Pamela’s Pancake mix.

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Cooking Bruschetta with Amy a.k.a. Apparently I need to watch Julie and Julia

So for my first entry, I met with my cooking partner in crime, Amy. She and I have cooked before and she has taught me a lot. Our previous meals had focused around my bachelorhood and lack of cooking ability. So when I asked her to find a recipe that was more significant to her, she opted to go with a simple route.

Amy is a half-Persian woman who’s non-Persian mother was a major influence on her cooking ability. Paraphrasing Amy, “noon paneer,” is a traditional Iranian dish that is usually served with tea and eaten for breakfast. It usually consists of flat bread with feta (or other cheese) with mint, basil, or onion. She grew up with this and in her household, it eventually evolved into its western counterpart, bruschetta. In Amy’s family, this was not limited to breakfast but would also be served throughout the day. If mom didn’t have enough time to cook or if a large lunch was had, bruschetta made its way into their daily routine.

Seeing as how I had a fatty cheese steak with fries for lunch, bruschetta was a perfect choice for the evening.

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I’m Hungry!: An Introduction

Hey all. Welcome to my blog for my Mass Communications class (MCOM 63) at San Jose State. We were given the luxury of choosing whatever subject we like so I decided on one of my up and coming interests: cooking!

I’ve never been that good at cooking. In fact, I used to fall back on fast food-a lot; one of the hazards of living with roommates who also were not taught to cook. Since then I have decided to take the reins and fix this issue once and for all.
Simplicity in my cooking has been a trademark thus far: I’ve been sticking to pasta recipes mostly. But this blog has provided me with a unique opportunity to expand my repertoire while also spending some quality time with friends.

I hope to walk you all through the journey for each meal: where to get the ingredients, how much it costs to make, the time for preparation and cooking, and of course, eating it!

In addition, I hope to educate you on some of the individuals I intend to cook with. All of them cook different things for different reasons (reasons beyond hunger!)

Cooking has evolved into a way for me to become closer to the people I know and with this blog I hope I can illustrate not only my love of food but how special the people I know are.

Screw Flanders Bon Appétit!