Cooking in the Twilight Hours
I often find Myself cooking between two and four in the morning. Not sure why, but this is when the proliferation of stir-fried creations tends to happen. In this case, a very simple set of ingredients lead to yet another delicious meal. Chicken in a salty caramel sauce, lightly fried veggies, caramelized onions and peppercorn rice. The chicken is a bit of a rip on a Vietnamese style Ga Kho, or as most of us call it, hot and spicy chicken. I simply omitted the fish sauce, lemongrass and ginger instead using seasoned salt. The rice was quite nice. It’s subtle, like sushi rice, until You bite on a peppercorn. If You use white pepper, it will be quite spicy. Other varieties emit a mild peppery flavor, but most of the bite dissipates while cooking. The onions took Me three hours to get to that amazingly sweet, gooey texture. If You skip that part however, this meal can be prepared and cooked in thirty to fourty-five minutes. Even faster if You make the chicken in one pan and the veggies in another.
For starters, chop up 2 medium to large onions and cook over low heat until caramalized and set aside. Don’t worry if it looks like a lot when You start, they will be dramatically reduced as You cook. This can take hours, but it is so worth it.
In Your rice cooker, or pot, add 1 cup of rice and 1 tbsp whole peppercorns, mix until the pepper is evenly dispersed. Then add 1.5 cups of water and 1 tsp of rice vinegar. Mix thoroughly and cook until the rice has reached Your desired texture.
While the rice is cooking, thinly slice a medium sized carrot and fry over medium heat to Your liking and remove from the pan. Then, stir fry 1 cup of brocolli with 1 cloves worth of minced garlic and a splash of soy sauce. Once finished, remove from the pan and wipe it clean.
Now, over high heat, stir fry 2 chopped up chicken thighs with 1 tsp rice vinegar, half a tbsp of lowry’s seasoned salt and 2 tbsp(or more!) of brown sugar. Cook until You have a thick brown caramel glaze and You are done. Enjoy!
Rolling In Style
Ten years ago, I discovered this frame on eBay. I wanted a full suspension set up, but had pretty much given up on finding such a frame that wasn’t stupidly heavy for My purposes. I was looking for a light weight mountain bike frame to build up for riding the city streets. This beauty weighs in at 4.55 pounds, that is the frame, shock and the black seat mount together. It just doesn’t get any better than that, unless You want a rigid frame. It was made by a company called Amp Research, formerly Amplifier, in the late 90’s. Originally, these bikes came with disk brakes, the first bike ever with disk brakes in fact. Though that made for some complications in My build. Now, there are standard mounting points for brake calipers and rotors, but since this was before standards came to being, the only ones that work are the original Amp brakes. Unfortunately Amp Research is an engineering group, that dabbles in many different types of things and at the turn of the century, they ended their decade-long run making bicycles. Needless to say, finding all the hardware, without buying another one of their bikes, whole, was not an easy task. Over the next couple years, I actually bought two more variations of them. This one aquired on auction from a police department in Michigan.
Only the frame and fork were from that auction, along with a set of the old Amp disk brakes. These black and white bikes were originally made for the New York police department, amp added the rack to their standard issue Mercedes-branded bikes and sold them to cops around the nation. I love the front fork on this bike. A second generation Amp model, which has a mere two and a half inches of travel, but they are so smooth and absurdly light. This is a B3 series frame set. Which recieved all of the rest of it’s components, less the brakes and wheels, from My old specialized rock hopper. I bought the Vuelta wheels and a set of Shimano IS Hydraulic disk brakes once I figured out an adapter to be able to mount the now standard brakes. Which was a four year hassle that eventually led Me to sell this bike in frustration. The front worked just fine, but the rear brakes were mounted in a pretty shody way. At least I doubled My money on it.
Shortly after selling that bike, I found an Amp F3 front fork, with the carbon fiber pipes, from their last(B5) frame. I proceeded to replace the Girvin Cross-Link Elite that had been on My silver B4 frame for 5 years. This was a welcome change, since the old Girvin fork was nearly twice the weight. Oddly, the carbon fork is actually heavier than the older, all aluminum one. It does have a longer range of travel, but it is not as smooth as the elder fork was either. It does match the carbon rear end of My frame and the bike is much nicer to ride than it was with the cross-link on it. I must admit though, I liked the look with that girvin fork too.
I was happy to aquire My third Amp Research bike(not pictured) because it had the v-brake clamps. If I had not worked out a way to run them, I would have had to switch to some regular wheels and run the same lack lustre rear disk brake arrangement as on the police bike above. I really did not want to take the non-disk braking, carbon composite Spin Tri-Spokes off of this bike. They just look so great and if You haven’t connected the dots, just think, Mercedes-Benz logo, only they are the wheels. Yeah, I went there… Having rode this bike for 4 years with only front brakes, clamping on the mounts for the rear end was a nice feeling. So was the feeling of being able to stop really fast, without flying over the handlebars. Six years after getting the frame, the bike had reached what should be it’s final incarnation. I wish I could have fit a larger front gear, but the angle of the lower-rear fork will not allow more than the 48 tooth that’s on it. She rides like a champ, quite fast, easy to accelerate and it has a firm ride, but takes the edge off of those massive Minnesota pot holes.
A Crab Dinner for Burd
About a month ago I noticed a sign at a restaurant near My work. It said “all You can eat crab on Tuesday nights.” I immediately thought of Burd, My Brother’s wife, who is a foodie through and through. She loves seafood with a passion too. I shot Her a text and plans were made to attend this early week crab devouring. The next week, Tuesday arrived, the sign was gone. I stepped inside and asked the hostess if they were still doing it and was told, “no, so few people came that it’s been cancelled.” Our 5 day mental build up to this potential crab feastery was put down, hard.
Last week, was Burd’s birthday. Instead of a long lasting gift and inspired by recent events, I chose to give one that disappears rapidly. I went to a couple of shops around town, as well as surfed the internet. The web in fact led Me to the place which delivered these massive legs and claws to My door. It was slightly more expensive than getting the red king, golden king, or opilio crab legs found locally, but those were all so tiny by comparison.. Having read that the larger crabs tend to have a more robust flavor and sweeter meat, paired with My tendencies to go big, led Me to order 8 lbs of red king crab. Directly from Alaska. The biggest legs I could find were delivered to Minnesota, in under 18 hours.
I had told Burd, prior to Her birthday, that I was going to get Her a hammer as a gift. Which I gave to Her as We were departing a small car dealership in the southern suburbs. She was looking to buy a new car, possibly as a present to Herself? She was struggling to find a way to thank Me for giving Her a two pound mallet. Having arrived there seperately, She headed home in Her car and I headed there with My brother. We stopped at a store along the way and made it to their place before the birthday girl. Who then learned why She was holding a large rubber hammer. A knife works, but is slower and let’s face it, less fun…
I have had crab on many occasions. Nothing quite like this however. So succulent, arromatic and the beautiful color. Tasting of it made one feel so fat, so quickly. It was like devouring small, puffy clouds of sweet, tender, meaty goodness. These huge crab’s legs were just amazing. Without question, the single most luxurious thing I have ever eaten. I hardly even bothered dipping in butter, it was so delicious without any seasoning at all.
Fancy Feast
Last fall, I headed up to northern Wisconsin with My brother and some friends. During that trip, two of the bunch proposed a monthly cook-off. The original theme was simply ‘make Your s*** fancy.’ What can I say, it was a weekend of drinking, shooting and dirt bikes. The feast idea changed slightly after that and starting this past January, Fancy Feast had begun. Instead of making it a competition, it is a slightly less intense meal making endeavor. Four courses minimum, guests bring a bottle of decent booze as tribute, or declare themselves the next host/cook for the feast.
First up was My friend Keith, who made some beet and cheese appetizers that were quite good. Followed by a lobster and shrimp torta with lima beans, avacodo topped with seasoned cream cheese and an encrusted herby salmon bake. Then, He banged out a lovely candied bacon, puffed cream and brownie desert.
February went to My brother, Chris. Churning out seven dishes and various drinks. I did however neglect to catch a picture of the fresh pumpkin bread desert. Pictured are His mushroom soup, with leeks. Egg cooked in swirling water and hash, a topper variety plate, cold soba and soy sauce, what I think was a chorizo dish and meatballs cooked forever in a pho soup stock.
I called March’s meal. My theme was simply to do something different. So, no stir-fry. No grill, or smoker. No cajun spices, chili blends, sherry, or even soy sauce. I struggled a bit, making multi-course meals that come round after round doesn’t mesh particularly well with My laid back, ‘just throw some stuff together and hope it’s good’ cooking tendencies. I produced the minimum of four dishes. Bacon and baby lima bean soup, spicy sweet potato mash with roasted brocolli and pistachios on toast, fruit stuffed pork tenderloin roll and finished with citrus gratin. The desert was kind of odd honestly, but it had much potential to be delicious. Something to ponder on how to go about improving.
Road Kill
This beautiful hawk was clearly not happy about the amount of people stopping and walking toward it. I was more than happy to disturb it’s meal, considering it was on the side of a road. It was an intersection too, most of the people who drove by, turned around and came back. We spotted it and stopped immediately. Hastefully removing the wide angle lens from My camera and applying the hefty Sigma 70-200 2.8, since I did not think the bird would let us go near it. This large bird, which I believe is a ‘red tailed’ hawk, let Me within 15 feet or so before jumping up and perching in a nearby tree for a moment. I could feel a strong swirl of wind from the roughly 5 foot wing span as it took flight. Staying nearby as We humans went on our way, I assume it was going to swoop right back down on it’s kill. I admit the Mallard duck that it slayed looked quite delicious to Me as well, enjoy that fat meal bird. I hope no one hits it while it is feasting.. I see two or three of these birds of prey daily, never so close up though. They are much larger than one might think from seeing them perched atop a light pole on the side of the highway. What a magnificent semi-urban predator.
Back for More? Indeed.
Tonkatsu Ramen has suddenly become a bit of a saturday ritual. So filling, so delicious. This time one of us ordered it without chili oil, exposing the hearty white stock. I always tell Myself, ‘next time I will order something else from the expanding menu,’ but it has yet to happen..
Ramen, Lovely Ramen
United Noodles is a bit of a back alley grocery store. Specializing in foods from nearly all corners of asia, they are one of the oldest asian grocers in the Twin Cities. Within this store is another store, a small deli. Called Uni Deli, this place has an extremely short menu, but that is okay, because one of the eight things listed for You to have served hot and delicious is Tonkatsu Ramen. Oh My, I had not been there in about a year and My taste buds have been blown away again. How do I forget to keep going back for more? If You go there and do not order tonkatsu, You are missing out. Order it spicy, simply the best.
Gnarly Spider
We found this gorgeous spider after a hike in the northern woods of Wisconsin this weekend. I think it is some variety of Orb Weaver, but I am not certain. The green on the spider’s back matches the fungus found on many trees and rocks in the region. Body length was nearly an inch. It was one awesome looking little creature.
Orchids
A friend gave this plant to Me for christmas. Flowers have never really caught My interest, instead I tend to grow plants that give Me food, flowers to Me are just there to draw in more pollinators for the edible stuff. It’s been a couple of months since then and it’s still looking great. This petite little plant has been constantly sprouting 2 inch wide white flowers, with splashes of green, yellow and magenta in the center. I can’t keep from taking pictures of it every week or two.
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