|
| Wednesday, March 12, 2008 |
| TOP CHEF 4: Bourdain is in the building! |
| WooHoo! Acerbic and awesome rolled up in one slightly greasey package, Anthony Bourdain, my muse and catalyst of my obsession with world cuisine, is the celebrity judge! Sorry cheftestants. |
posted by Allen @ 10:39 PM  |
|
|
|
|
| Top Chef Chicago: The Half-way Point... |
| Awesome quickfire challenge. Deep Dish Pizza is an art. I love Lisa! I'm really loving Richard! I want to be just like him when I grow up! Without the faux-hawk from 2005, of course. |
| posted by Allen @ 10:31 PM |
|
|
|
|
| Top Chef Season 4: Chicago! Starts Now! |
| It's back and tastier than ever! |
| posted by Allen @ 9:59 PM |
|
|
|
| Tuesday, March 11, 2008 |
| What's for Dinner? |
So here's a little something for my foodie homies. Tonight is "Asian Night" around my place so I whipped up a favorite of the wife's. Here's my recipe for "Uptown Eggrolls"
1/2 cup dried mushrooms
4 oz. Firm Tofu/Chicken
1 clove garlic, minced
1 tablespoon oil
16 oz. bean sprouts, washed and drained
2 cup small spinach leaves
1/2 cup green onion, thin sliced
1/2 cup bamboo shoots, thin sliced
2 tablespoons reduced sodium soy sauce
2 teaspoons cornstarch
1 teaspoon grated ginger root
1 teaspoon sugar
1/4 teaspoon salt
12 egg roll wrappers
Vegetable oil for deep frying
- Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
- Chop tofu/chicken for filling. Stir-fry tofu/chicken and garlic quickly in 1 T hot oil about 2 minutes.
- Add vegetables, stir-fry about 3 minutes more.
- Blend soy sauce with cornstarch; stir in ginger root, sugar and salt.
- Stir corn starch mixture into tofu/chicken mixture; cook and stir until thickened. Allow to cool.
- Place egg roll wrapper with one point toward you.
- Spoon 1/4 cup filling diagonally across and just below center of skin.
- Fold bottom point of wrapper over filling; tuck point under filling.
- Fold side corners over, forming an envelope shape. Roll up.
- Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
- Drain on paper towels.
- Serve with fried rice or lo mein.
Labels: Cooking, Recipes |
| posted by Allen @ 9:20 PM |
|
|
|
| Monday, March 10, 2008 |
| The beginning... |
Welcome to my little corner of the interwebs! My name is Allen and I'll be your guide for this journey into the life and mind of a twenty-something, culinary student at The Art Institute of Charlotte.
First and foremost... let's get the first question that you have out of the way...
"What makes this blog any different from the other eleventy billion blogs out there?"
Well the biggest thing is the fact that I'll actually update! Regularly. Semi-daily, in fact. If I miss a post someone better get the rescue squad on the line or the chicken soup with extra garlic and onions set to simmer.
"Why do I care what's going on with this guy?"
You probably don't but hey if you like food, gadgets (cooking AND hi-tech), live music, current events, OR even just live in Charlotte, NC-- you might want to bookmark/subscribe to me because I'm an info addict and just live to pass it on.
"What if I have something cool to add to the blog?"
Drop me a line at - allen.j.raynor [at] gmail.com!
That's it until next time...Labels: Intro |
| posted by Allen @ 8:05 PM |
|
|
|
|
|
|
Subscribe Now! 
