flailing in my kitchen v3.1
How can I be sad when I have breakfast, lunch, and dinner?
I had been living in the same apartment since before the start of this food blog, and that was far far far too long for me, but finding a new apartment is a lot of work and I was kind of picky.
But I finally did it! I found a new place and I moved! My new place is a little bigger, though it came with much less storage and countertop space in the kitchen. My dad and my cousin helped me move in, and as part of that, my dad also built me some shelves to make my kitchen more usable.
For most of the week and a half that my dad and cousin were visiting, we were eating food that my aunt packed for us. She packed so much food, but they were also here for a bit longer than we expected, so I ended up needing to make a few meals for them myself. On the very last day, I made some BBQ pulled pork pizza using some leftover odds n ends from a taco night earlier that week. As I was adding the toppings to my pizza dough, my cousin exclaimed "Is that...barbecue sauce? 😯"
I don't know why he was so shocked, because of course it's barbecue sauce! BBQ is the best pizza sauce.
I was honestly pretty impressed with myself for pulling that together so quickly, and I think my dad and cousin were impressed too.
Unfortunately I didn't get any photos of the taco spread, but because I only used half a packet of fajita seasoning, I used the rest in some chicken fajitas later that week. I'm a little further from the Giant Eagle now, but there is a tiny grocery store not too far away, and it's good for buying individual pieces of produce. I bought two bell peppers and a lime for these fajitas.
I also checked out a local bagel shop that apparently sometimes has super long lines. The first time I tried to go there, they were already sold out for the day! But I tried again, and I got there earlier this time. I think I just got a plain bagel with some veggie cream cheese. This place is all about customizing your cream cheese. You choose your mix-ins, things like scallions or broccoli or bacon or cheese, and then the bagel person puts your cream cheese and extra stuff in a bowl and mixes it all up. It's like Cold Stone, but for cream cheese.
Anyway, I was so overwhelmed by all the options that I just chose a pre-designed cream cheese mix. The bagel and cream cheese were...fine. Didn't seem worth the $6 price tag 😨
I am not a very heavy-cream-cheese-on-bagel kind of person, which means these bagel places always give me twice as much cream cheese as I want for one bagel. But I know this, so I ended up getting my cream cheese on the side, and I used the other half of it to make pasta.
I was definitely a little worn out from my move-in week, so I wanted to just make some easy meals after that. And pasta's pretty easy. In fact, I made pasta twice that week!
I usually like to make baked ziti, but this baked ravioli is like an easier version of that. And even though I usually hate leftover pasta, there's something about these baked, really cheesy pastas that can withstand the sitting and reheating process, so I happily ate leftovers of this.
Of course, because I've got a new kitchen, that means I have to get used to all of my new-to-me appliances and that's going to make things a little harder at first. The oven was pretty simple--so far that works just as expected. But I'm finding that my stove gets way hotter than I expect it to. I have electric coils now, and I don't know anything about the science of how that heats up the food differently from the flat top stove, but I cannot be cooking everything at a 7 now.
I've made this yellow rice dish so many times in the past, so I was expecting it to be chill, but I think I set the stove heat too high and I made a bit of a splattery mess. I quickly cleaned my stovetop up, but it must have been a little bit later (and darker) in the day because the next day I looked above my (white) stovetop and it was yellow, and I tried to wipe it off, and it would not come off 😱
I looked up how to remove turmeric stains on the internet and I found so many different suggestions on reddit: dish soap, bleach, vinegar, baking soda, oil, magic eraser, sunlight, but the top rated comment said "Enjoy your yellow stove!"
I tried using a magic eraser and I just scrubbed as hard as I could. Some of the yellow did come off, and now the surface is just a very pale yellow and I'll probably forget about it in the future. I wonder how much yellow stain had coated my old stove that I just didn't notice because it was black.
This was a pretty minor incident though. Besides that, I've already had a few instances where I cooked something and it started smoking A LOT, and then I've triggered the smoke alarm 🥵
Remember when I said that I shouldn't use pre-made frozen burger patties? Well, I didn't listen to past self, and for some reason I thought that Aldi's smash burgers would be an easy dinner. Absolutely not. What. a. mess. Never ever ever use those frozen burger patties when I'm cooking burgers on the stove.
Well, the kitchen only really came with the oven, stove, and a fridge, so I had to bring my own microwave. My dad ended up buying me a cute, compact microwave from Walmart, and while my stove gets way too hot, my microwave only uses 700 watts of power! My old microwave was at least 1000 watts, and I had used it so many times to perfect my cookie-in-a-mug and my brownie-in-a-mug, and now I've got to start all over again to figure out the right amount time to cook these desserts.
I've made four chocolate chip cookies in this mug and in this tiny microwave so far, and I'm still tweaking things. I first tried 60 seconds, and then I added 10 extra seconds (shouldn't have added that extra 10), and then I tried 70 seconds, and then I tried 67 seconds 🫲🤪🫱, and then I tried 60 seconds by itself, and somehow this always ends up both too undercooked and overcooked at the same time.
But I think I've rambled on enough for one post. Thanks for reading, and maybe I'll be cooking something more exciting in my next post!
I wasn't actually going to make a post about this. I just wanted to try the kimchi pasta recipe again, with some tweaks. I used some pork loin instead of bacon, and cream cheese instead of heavy cream because that's what I have. And I was having a chill afternoon, prepping all the ingredients in advance.
In the youtube video, Aaron tells you that rather than use a knife and cutting board, you should probably put your kimchi in a bowl and use scissors to cut it, so you don't stain your cutting board. Well, I was trying to do that, but then I somehow dropped the bowl 😱
and kimchi spilled all over my cutting board! And my clothes! It's a good thing I didn't actually start cooking the pasta yet because I had to wipe the kitchen floor and wash and change my pants and tide pen my sweatshirt. I've been saying for years that I should get an apron.
Oh, the pasta ended up looking like...every other pasta I make. 😅 But it tasted different! It was more kimchi-y, which was good!
So, I originally wasn't going to make a blog post just for this salmon, especially because the photos I took are...not great. But I just had to tell you that I spent so much time de-scaling this piece of salmon, having the scales fly everywhere and making the sink all gross and fishy, only to end up with the salmon skin sticking to the foil! I don't know why I thought it wouldn't stick. I always buy salmon with skin on it, because I figured the skin would stick to the pan and I'd easily pull off the meat from it.
Well, at least I remembered to cook the salmon skin side down.
Two years ago, I had attempted to make this same salmon dish, and it was a complete failure. I must be getting better at this whole cooking thing, because I tried to make this again earlier this year, and it was so good and so easy. I didn't even have to measure anything! In the past, I wouldn't know what to do with just a list of ingredients, but I think I'm getting more comfortable with just sprinkling and pouring things and going by feel.
So, I wanted to take it up a notch by also de-scaling the salmon. Next time, I'll actually spray some oil or butter on the baking pan and hopefully it won't stick. And eventually I will post this recipe on the blog! But today's not that day.
I also made a salad using some leftover iceberg lettuce, and I even blended up some carrot ginger salad dressing. It was a very good meal despite some wasted efforts.
Last week, after a very exhausting 4 days of work, I was excited to have a Friday off so I could spend some time doing some slow and chill cooking. I had a few bay leaves in my freezer that I wanted to use up and the cold weather has made me want some beef stew. I've made beef stew in the past, and I've been pretty successful, but this time I wanted to kick it up a notch.
Kenji's beef stew recipe came up in my youtube feed, and even though the video itself is a whole 37 minutes and 54 seconds long, I decided to watch it and I decided to make it. The recipe states that it takes 3 hours 10 minutes, and at my pace, I need to double all recipe times, so I know this is going to be an all day affair.
Well, I woke up on a very, very cold Friday and saw that my power was out. 😧 I paced around my apartment, wondering what to do (I couldn't even make coffee!), but then...the power came back on. Okay, I'm making this beef stew.
(Had I known that the power would flicker off and on at least 20 more times during the day, I may have decided to do this a different day)
So in the video that I watched, Kenji cuts up all the veggies while his steaks are searing, and he still has time left over to just wait for it to finish searing. That was not my experience. I definitely should have cut up all the veggies in the beginning. I think it took me at least half an hour to cut them all up. Maybe an hour. I also should not have seared them on HIGH. My kitchen very quickly became a smoky mess.
And then when it came to blending up the broth, I realized that my little nutribullet is too small! (And I wasn't gonna use the food processor after what happened when I made those beef tacos) So I blended up a small amount of the chicken broth with the other ingredients and just mixed them all together in a saucepan. I attempted to add gelatin, but it all immediately clumped up. (Apparently I should have "bloomed" it first. Whatever that means)
Oh, but the worst part was dealing with the pearl onions. Kenji recommends just using frozen ones. I really should have listened to him, but I was at Whole Foods, and they only had fresh pearl onions, and I didn't feel like going to another store. So I'm standing at my counter, cutting off the nubs of the onions and peeling them and tears are streaming down my face.
Anyway, I got everything prepped and I figured the bulk of the actual cooking part would be easier. I threw some veggies in the pot, and I threw my cubed beef into the pot, and I threw in some wine, and...the power went out again 😑
Fortunately, that didn't last too long, maybe five or ten minutes. Unfortunately, this would happen at least twenty more times while my stew was cooking. I managed to eventually get it to a simmer and into the oven, but this was no set-it-and-forget-it experience. I had to sit in my living room the whole time, making sure I was aware every time the power went out so I could turn the oven back on 😣
But I did it. I let it cook for a while, and then I took the pot out of the stove, and it wasn't tender enough, so I let it cook for even longer, and eventually the meat got to a consistency I was happy enough with. I started prepping at about 1pm, and it was finally done around 6:30pm.
I was exhausted all over again. I was so exhausted I forgot to add the peas. And then I forgot to take a picture!
It did taste really good though. Was it worth it? Maybe. Would I try making this again? Honestly, I would. But only if I know I have stable electricity. And frozen onions.
I'm going to take a brief pause from my Teochew work to show you these tacos that I made last night.
They were so good. Also so much work. So so much work. I used this crispy braised chipotle beef taco recipe that I found on Half Baked Harvest (my co-workers rave about this site). I opted for the slow cooker version of this, which I think is less work than using the stove and oven, but it was still a lot.
I had planned to go play DDR that morning, but I wanted to get the beef cooking first, so I got up early and bought ingredients, prepped the sauce, and cut up the meat. The recipe says to use a blender to blend up the ingredients, but my only blender is a single serving size Nutribullet, which definitely was not big enough for this. I used my food processor instead, and it made me wonder why this recipe specifically called for using a blender.
Well, I hit the "LOW" button and suddenly a bunch of sauce spilled out of the container and went flying everywhere! 😱 And then when I went to pour the sauce into the slow cooker, it was splashing all over the place!
Okay, I guess that's why they say to blend liquids in a blender.
It all turned out well though. If I ever make this again, I'll want to use a fattier cut of meat, and I would probably forgo the blending altogether. Just dump everything in the slow cooker, and I'm sure it would taste just as good.
