Hey look at me!

I managed to make the paper. Very cool!
Take a look:

Bento boxes, tiffins can revive your lunch routine

Thanks to Addie Broyles for the nice write up!

And to any new visitors thanks for coming by.

Comments

Ryan said…
Congrats man!
July 9, 2009 at 11:50 AM
Addie said…
Thanks for your help! I still have a bento and tiffins for you...
July 9, 2009 at 4:02 PM
Ironjack said…
It was my pleasure Addie. I'll mail you and we can figure out when to meet up so I can grab my stuff.
July 9, 2009 at 5:27 PM
Post a Comment

Popular posts from this blog

Quick guest post!

Image
Quick guest post here. I was amazed at this little creation from a young budding pastry chef :) I promised a post and here we have it. Rainbow cake. I was really surprised at the color layers especially when she described how she managed to get it all together. Apparently the batter is separated into equal portions and colored with food coloring. Later the whole cake is combined (carefully) and then baked. I'm amazed that the colors didn't blend more, it's got a cool lava lamp feel to it. What we have is a unique cake that has it's own color fingerprint every time. Yummy and delicious! Thanks Megan for sharing your creation!
Read more

Holiday Bird ala the Orion Cooker "la torre del diablo"

Image
I've talked a bit about my Orion Cooker or as I like to call it, "la torre del diablo" (the tower of the devil) and lots of people come and visit looking for info on the orion cooker and turkey. So today I'm going to chronicle the step by step of cooking a turkey and hey look, just in time for xmas. It all starts with the brine. As many of you know the best way to get a nice juicy turkey is to brine it before hand. It allows helps the meat retain moisture through the cooking process and you can impart some nice flavors. I used a slightly modified brine recipe (see below) by my favorite food geek/hero, Alton Brown. It's quite simple really, you need a high salt content I believe the rule of thumb is one cup each of salt and sugar for every gallon of brine. In this case, the vegetable stock has salt in it, and I trust that's why there's less salt in the recipe, and of course the word of Alton Brown is never wrong he is after all the culinary equivalent of C
Read more

Da Chang Mian Xian 大腸麵線: streetfood challenge

Image
This is actually a post that's been sitting in the queue for quite some time. A while back we had a Taiwanese potluck where everyone brought a food favorite from Taiwan. I didn't have a favorite food so I said I'd make whatever someone wanted. One of my wife's friends had a real hankering for Da Chang Mian Xian (大腸麵線 also called Mee Sua), a Taiwanese vermicelli street food dish, I of course open my big mouth and say: "sure how hard could it be to make?" (famous last words). Surely there was a recipe or something to go on. As it turns out this no there's wasn't a recipe to go on. Fortunately this was something I had tried before, my wife took me back in 2012 to visit her favorite Mian Xian  restaurant (Ah Zong Mian Xian 阿宗麵線) when we were visiting her old university stomping grounds.  All I remember from this place were a few things: 1) it was really hot outside 2) there was no where to sit so everyone was standing around (ok a few chairs) 3) th
Read more