Plate of pork

What I thought was going to be a quick cooking session turned out to be a drag — and used a lot of kitchen paper.

But it ended well. I marinated the pork in soy sauce and worcestershire sauce, and sprinkled in some rosemary. Very good! But I wish I had soaked it in the marinade longer for an even flavoring…

Pork

Pasta al Pangrattato. Almost.

And so, I found the chance to cook my first dish out of Jamie Oliver’s Food Revolution last week (yes, this blog post is too late, but at least I get to publish this; so).

As the the book warned, Pasta al Pangrattato was going to be quite dry, unlike most pasta dishes. I substituted many of the indicated ingredients — like dried thyme leaves instead of fresh ones, canned tuna instead of anchovies, and chili sauce instead of the real thing.

It turned out too spicy, but tolerable. Perhaps next time I should go easy with the chili and the thyme…

Pasta al Pangrattato

French piece

I did my first French toast today yesterday. Too bad I didn’t have cinnamon. But the vanilla and butter and milk turned out okay. I had fun immersing the bread into the egg-milk-vanilla concoction and frying it to a golden brown and somewhat puffed up because of the eggs.

French Toast

And then I added an omelet for more fun. Plus the yogurt — I don’t actually know why I suddenly threw it on the toast. The combination didn’t seem to go very well, so I immediately scraped it off; yummy.

But the toast wasn’t very good. It only looked very good. I suppose it’s the lack of flavor; cinnamon could really have made it awesome. I settled with honey to sweeten the food. It was okay.

Note to self: Buy cinnamon.

Update: This morning I re-fried the leftover toast. Not much difference from yesterday’s. Then I friend an egg using butter — tasty! And fatty.

French Toast Redux

Frozen lemon gratings on glorified corned beef

I bought some lemons and froze them. For some reason, I believed a Facebook post that said it’s good to freeze whole lemons and grate them — peel and all — over certain foods for that distinct pungent twist.

Corned beef

Distinct it was. Pungent it was. And boy did my lips twist for the food’s bitter after- and (even during-) taste!

I tried out the supposed trick on this glorified canned corned beef. I put some basil leaves and spring onions as well.

I think I’d rather have the  beef sans the fruit and herbs.

 

Liking adobo sweet and dark

In hopes of replicating a caramelized version of the unofficial national food of the Philippines — adobo — I spent about two hours cooking this on Wednesday night.

Sweet adobo

It’s adobo, alright, but not caramelized. And it’s too dark brown — some parts are even black — but that’s just a sign of how savory it is. I also added a bit of honey to this; it made a slight difference, but just slight.

Three days later, the dish is still unfinished. It’s so flavorful that one meat cube requires about a cup of rice to enjoy. And every heating of the thing just makes it better than ever, like wine over time.

I’ll try doing this again, but with better ingredient proportions — and perhaps with pineapples.

Ye nameless, delish dish

So this is another of those nameless dishes I often end up with.

It begins with trying to do something “creative” with a can of tuna flakes and eggs. The latter ingredient has become some sort of staple because of its supposed protein content: I wanna gain weight!

Throw in some veggies in a spatter of olive oil, and voila — add the parsley for more green stuff.

Turns out yummy.

Tuna flakes

Carbonara!

I really should get an honest-to-tastiness camera soon. Look at how grainy and speckled my first (and smooth) carbonara has become!

Ehem.

Yes, I’m rather proud of this. A fan of almost everything Italian, I totally enjoyed making this hour-to-prepare wonder.

Too bad I didn’t have linguine pasta on hand, so I settled with leftover penne rigate.  (And I used to not distinguish them; I just knew they were pasta. Progress!)

Carbonara

So it was wonderful. The parsley and mushrooms also added extra zing. And that Wuthering Heights copy over there? — It’s just there.

Some sort of ground beef delight

Some things have to be done on the spot, without thorough thinking.

That’s what happened when I fried some ground beef, which I had thought of adding to the instant beef mami afterwards.

But the brown, sizzling meat looked too tantalizing that I turned it into some sort of, uh, this —

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I don’t know how you call it. But I added the egg and onions and put some oyster sauce. It came out too salty. But with enough rice to go with every spoonful, it was a feast.

Lesson: sudden major changes can turn out be delicious, if you know how to be resourceful. Applies to life in general as well.

First adobo

This blog is not a recipe blog. It’s a blog about my mistakes and “takes on life” from the kitchen.

When I started living on my own, I found cooking as a convenient and superiorly interesting hobby. I mean, if life requires you to cook, why not make art out of that darn requirement? Sure, there’s money and effort involved, but isn’t any other artform? Besides, this art is delicious. And I badly need more weight.

Anyway, to start off, let me show you a picture of my very first adobo, the Philippines’ unofficial national food. 🙂

Image

Too oily.

I still remember how long it took me to cook this. About two hours. I don’t know why. Maybe I aimed at making the meat tender. That was two months ago.

And my first adobo cooking lesson was: marinate the meat houuuuurs before the actual cooking.

But the finished product still was good enough. Just thinking about it makes me hungry. And it’s now three minutes to midnight.