Saturday, October 20, 2007

Lots of food.

Alright, I have a lot of food to document here.

To begin with, this is a soup my roommate Bryan made. He said he doesn't cook, but he wants to start--so after coming back to the apartment with ingredients and a recipe from his mom, we have this soup. What's it called? I should probably ask him.

Water + chicken bouillon powder, chopped tomatoes, potatoes, tomato sauce, onions, chicken thighs and drumsticks.

Funny story about the cans of tomato sauce...even after using the can opener, the lids seemed to be stuck, and pulling them off didn't work. However, if you pulled hard enough, they would come off...with an explosion of tomato sauce. Same problem happened with the 2nd can, so we had 2 separate explosions of tomato.

You can see the aftermath here, which looked worse in person, trust me. Some tomato sauce landed on Matt, a friend who came to visit--you can see him here wiping his leg.

Leftovers of the soup. You know, the color kind of reminds me of bún bò Huế, a Vietnamese soup.

Closeup of a nice, tender drumstick. The soup was served over rice. Overall, a pretty good-tasting soup!

Also, my other roommate David brought some more thinly sliced meat suspended in Korean magic marinade--but this one isn't bulgogi. What's it called? Shoot, I should probably ask him.

Serve with rice and kimchi.

And now food item number 3 (I told you it was a lot): Horrible, horrible burgers. Oh no, they tasted great, as a matter of fact! When I say horrible, I'm referring to how I made them. You'll see.

We begin with a close-up of bacon, not fully cooked yet. Why do I have a closeup of bacon? Why not?

One of the great joys of life is seeing a closeup of bacon, cooking in all its glory (and by glory, I mean bacon fat).

The other joy is eating it.

As you can see, the ends aren't as cooked as the middle, because the bacon strips were so long (uncooked, that is) that they went from one edge of the pan to the other.

Also: Chili, and burgers (ground beef, salt, pepper, form it into a patty shape) cooking in some of the resulting bacon fat.

Butter a bun, toast it, add the burger with melted pepper jack cheese (done by putting cheese on top of the burger in a skillet and covering it, which steams and melts the cheese quickly), add bacon, and add chili on top of that.

And that's your result. You know, compared to the stuff that fast food restaurants serve, I guess it's not too bad. But then again, that's just my weak justification for making eight of these burgers.

Maybe I should make some Vietnamese food...

1 comment: