Cheesesteak: You didn’t tell me how good the cheese was!

Man, it looks more and more like the Los Angeles Kings are going to go to the Stanley Cup Finals.  And even worse, they’ll probably win too.  This is infuriating mostly because their General Manager (Dean Lombardi) and their head coach (Darryl Sutter) both were on the Sharks and we fired them.  Neither of those guys are supposed to be winning let alone talented with another team.  Doug Wilson for life ya’ll.

Another thing I’ve been having a lot of lately has been Cheesesteaks.  Making them at home won’t help with my health at all, but at least it should help save me money.

English: Cheesesteak with Provolone Cheese - A...

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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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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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Crocking with Kevin and Barbara a.k.a. there’s still plenty meat on that bone!

So the Sharks are playing the St. Louis Blues in the first round of the playoffs.  They’re a team I’ve praised all season for playing exactly how I would like my team to play.  Lots of people are citing different deficiencies about the Blues, like their lack of playoff experience, their lack of talent, and other things.  Bottom line is that they beat us in all four regular season games and have two goaltenders who are hot as heck.  That won’t stop me from having some hope of the Sharks getting the first round.  I just won’t get my hopes too high.

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Baking Cookies with Kaila Part II a.k.a. The Six Million Dollar Cookies

And now, the continuation…

I listened to last weeks Dudes on Hockey podcast.  Mike went to the Sharks fantasy camp and found out that Doug Wilson never plans on “blowing up” the Sharks and doesn’t believe in re-building the team.  I think that is a sign of a good General Manager.  Look at the Columbus Blue Jackets.  It seems like they’ve been re-building ever since they were created.  I rather go see a team that I’m going to be entertained by every night.  Plus I learned that the team that trades away the most first round draft picks is the Detroit Red Wings.  I wouldn’t mind borrowing their model when it comes to building an organization.

And now, the actual continuation…

For the next batch of cookies, we did a tried a tried and true favorite: chocolate chip cookies…except we made them better than they were.  Veganized!

We actually started the first step for these before the lemon cookies, but we had to let it chill in the fridge before we could do the rest.  It was creating our “egg.”

So since we can’t use egg in vegan cooking, we used the next best thing:  flaxseed.  I know, it blew my mind too.

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Baking Cookies with Kaila Part I a.k.a. When Life Gives You Lemons…

Another thing.  Todd McClellan is probably doing to Brent Burns what he did to Jamie McGinn last year.  He admittedly expected too much out of McGinn too early and as a result, Ginner had a terrible year.  Brent Burns is definitely not what I expected to be this year, but at the same time, I, as well as everyone in San Jose had very high expectations of him.  Hopefully T-Mac will calm down next year and Brent Burns will reveal himself to be the badass that he is.

So my co-worker Kaila recently moved to California from Florida.  One of the first things that I learned about her is that she has a passion for baking cookies.  Long before the craze for cupcakes took the amateur baking world by storm, Kaila was experimenting with all sorts of recipes for cookies.  Ever since she came to us, it seems like once a week we’ll walk into the break room and find another batch of cookies waiting for us.  Probably the most unique things about them is that they are all vegan cookies.  I.E. no animal products such as dairy (milk) or eggs.  Baking without these things seemed very foreign to me so of course I had to find out how.

I split this entry into two entries because be baked two batches of cookies and after listening to my recording of the baking process, I realize that I was stuck with a glut of information that would be hard to condense into one post.

Here…we…go.

So Kaila came over with all her baking supplies.  It’s important to note that she is currently try to start her own business based around her cookies (check the website: http://kpcookies.wordpress.com/ ,) so I didn’t need to buy anything extra.  She practically brought a kitchen with her.

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