Pretty self explanatory…
Monthly Archive for October, 2006
Machu Picchu, Union Square (reviews, map)
Went there with a friend of mine for dinner last night. I really didn’t know what to expect because I’ve never really had Peruvian cuisine before, so it’s was a brand experience. There’s weren’t too many patrons, probably because it was a Wed night. Everything on the menu sounded fantastic and both of us had difficulties deciding on what we’d like to fill our stomachs.
Luckily the waiter was helpful and recommended a Steamed Fish Stew for me and a Seafood Stew for my buddy. Note that these aren’t actually the name of the dishes, because I don’t remember. Regardless, both of our meals were delightful. My steamed fish stew came with fillets of fresh white fish, chunks of tomatoe, and slices of sweet onion. The steamed rice side dish was a perfect companion to the stew broth. All the seafood that came in my friend’s seafood stew (calamari, shrimp, fish) tasted extremely fresh. The broth of the stew was tasty and did not overwhlem the taste of the seafood. The only down side is that I can still taste the onion in my mouth the morning after, which is definitely not for the onion-timid individuals.
Tom Yun Koong, Meford (map)
Ordered a delivery tonight for a couple of my friends and myself from this Thai restaurant. The dishes I ordered were Pad Thai, Beef Dynasty, and Pine Nuts Chicken. We were pretty hungry by the time we ate, but these dishes were fantastic. Despite the relatively small portions, these dishes were cooked with the freshest vegetables I’ve had in a long time.
The Pad Thai dish was crafted just right, soft and chewy with a mile hint of sweetness. The Beef Dynasty had tasteful pieces of beef, fried tofu, chunks of celery,
baby corn, cashew nut, and mushrooms, all accompanied by a delightful sauce. The pine nuts chicken consisted of an appealing ginger sauce covering slices of ginger, onion, zucchini chunks, and more.
Another factor that made Tom Yun Koong an Ace in my book was that everything was cooked with the slighest bit of oil. Most Asian cuisine comes bathed in a tub of oil, and leaves you with a heavy feeling post meal. I’m blogging an hour after I ate and I feel refreshed and light. It’s fantastic.
This is a quick and healthy snack, great for partially filling your stomach before dinner time. Get some Trader Joes Alaskan Pink Salmon, and spread it over a cracker for a quick treat. I used whole grains crackers, which is probably also from Trader Joes.
This isn’t anything special, but I have nothing better to do and thought it’d be a decent post. So, to make a pretty decent breakfast sandwich, see instructions. Mind you that my version should definitely be healthier than anything you can order at a fast food restaurant.
- Cook an egg ‘over hard‘
- Toast two halves of the bagel
- Pile some deli-style ham (that means thinly sliced) atop the bottom half of toasted bagel, pile the egg on top of that, add a slice of cheese if you like, and put on the other half of the bagel
Goes great with a glass of milk or soy milk.
This is one of the classic platinum chef recipes. Relatively easy, and good for a few meals.
Ingredients, Sauce
- 1 Jar of marinara sauce (e.g. Trader Joe’s Organic Marinara)
- Fresh garlic
- Chopped 1 green bell pepper, 1 red bell pepper
- 1lb - 1.5lbs of ground turkey
- Seasoning salt
- Crushed red pepper flakes
Ingredients, Spaghetti
- Wheat thin spaghetti
- Kosher salt
Directions
For the sauce, first brown the ground turkey with some seasoning salt in a saucepan until high heat. The salt will contribute to the meat’s taste. When the ground turkey is fully cooked, I usually drain out some of the juices that escaped from the sauce cause it’s fatty. But leaving the sauce in will make the sauce taste better.
Next, add garlic, bell peppers, and sauce to the meat. At this point, turn the heat to low and let the sauce simmer for at least 1 hour. This will allow the sauce to fully infuse into the ground turkey meat. The red pepper flakes is optional, but adding a small amounts of it will “kick up the flavor”, alot.
For the spaghetti, I usually use thin wheat spaghetti because it’s made with whole grains and quick to cook. But feel free to use any type of paste of your preference.
Betty’s Wok and Noodle, Boston (map)
Betty’s could’ve been great. But the waitress and service messed it up. Given the price of the dishes ($14 for a noodle plate), I would’ve expected the opposite of what I would characterize as utterly rude service. This place is definitely not worth the money.