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September 29, 2008
once in a hundred years?!
Right now the financial turmoil in the states is horrifying. Bear stern, Fannie Mae and Freddie Mac, lehman brothers, ... WB agreed to invest 5B in Goldman Sachs. He used to get good deals at times of turmoil and despair. I hope he is right this time. At this time, his remark is especially valuable - don't risk what you have for what you don't need and don't have.
Posted by renh at 11:03 PM | Comments (0)
September 28, 2008
100 hours per week
Working 100 hours per week is crazy. But, I survived.
Posted by renh at 09:50 PM | Comments (0)
September 24, 2008
long haul driver
By Luke Doucet
I am a long haul driver and I'm leaving at dawn.
I don't think that I will see you,
so I'll leave the porchlight on.
I know you land at 8 o'clock but I'll be gone by 5.
So I'll be waving out the window as I pass the airplane by.
Through Michigan to Illinois and Indiana, too.
I'll turn the rig towards the north, but still away from you-
are waltzing through my mind's blue yey and strumming your guitar.
Two thousand miles between us yet I'm never, ever that far.
My cargo's bound for Winnipeg, by way of St.Paul
I'll be picking Brown-Eyed-Susan's by the road as twilight falls.
When I cross back into Canda, I may stop for a smoke.
Yes, I know these things will kill me, but my dear, so might the road.
The city lights are rising up the midnight black horizon.
I'm wishing you are with me where no passenger is riding.
With my payload unloaded safely out in the St. Vital,
I will try to catch the Perps at high and lo before last call.
I am a long haul driver and I'm leaving at dawn.
I'll be home before you wake so leave the porch light on
Posted by renh at 09:18 PM | Comments (0)
September 17, 2008
peanut butter cookie
I always like peanut butter flavor, especially the fresh kind from wholefood.
I am happy to find this recipe.
材料 Ingredients：
1个蛋 one egg, beaten
1/2 杯白糖 1/2 cup sugar
1/2杯红糖 1/2 cup brown sugar
1/2茶匙盐 1/2 teaspoon salt
1/2茶匙苏打 1/2 teaspoon baking soda
1/2茶匙香草精 1/2 teaspoon vanilla extract
1杯花生酱 1 cup peanut butter
1/2 杯奶油 1/2 cup butter, melt
1杯或1杯半面粉 1 or 11/2 cup flour
做法 directions:
烤炉加热至375 华氏度 Pre-heat oven 375 F.
加热溶解1/2杯奶油 Heat up 1/2 cup butter until melt
依次加入以上材料并搅拌均匀 Add gradually and blend the above the ingredients in order
用面团做成小圆球 Roll the dough into small balls
将圆球放在喷过油的甜饼盘上 Place them on a greased cookie sheet
用叉子将圆球压平（不要用太大劲压）Press flat with a fork
烤10到12分钟 Bake into 10 to 12 minutes.
Posted by renh at 10:21 PM | Comments (0)
香辣酱
from yankitchen.com
原料：
2杯色拉油
1/4杯花生，粗粗的切一切
1/4杯豆豉，洗干净，晾干
2大勺白芝麻
2/3杯干红辣椒，剪碎
4大勺酱油
2大勺白糖
1大勺盐/或根据个人口味添加
2大勺干培根粒
做法：
把油用中小火烧热，加入花生，略微呈金黄色的时候，加入剩下的所有材料，慢慢熬大概8到12分钟就可以了。
可以用来拌凉菜，下面条和炒菜，都很香呢！
Posted by renh at 10:08 PM | Comments (0)
September 14, 2008
non-bake cheesecake
Transcript: Japanese Rare Cheesecake (Natasha Levitan)
Japanese Rare Cheesecake Ingredients
You'll need:
3/4 cup cream cheese, softened
3/4 cup and 2 tbsp plain yogurt
1/3 cup sugar
2 tbsp lemon juice
1 tbsp powder gelatin
1/4 cup water
1 package of graham crackers
3 tbsp butter
You'll also need a rolling pin and a plastic bag.
Make the Graham Cracker Crust
Take a package of graham crackers and place it in a plastic bag. Roll over it with a rolling pin mashing it into the crumbs. Melt the butter in a microwave. In a medium bowl, add your freshly made graham cracker crumbs, melted butter and a tablespoon of sugar and mix it together. Press the crumbs into the bottom of a round cake pan (8 inch).
Make the Cheesecake Filling
Mix powder gelatin and water in a small cup and set aside. Stir cream cheese in a bowl until softened. Put water and gelatin mixture into microwave and heat for a minute. Add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and mix well. Pour the filling into the crust and spread evenly. Refrigerate for 3 hours.
Serving Japanese Rare Cheesecake
If your pan has a removable bottom, place it on a large can, and pull down the sides. Slide the cake into a serving platter and cut it into wedges. Serve with your favorite fruit or jam.
Posted by renh at 04:52 PM | Comments (0)
sushi
Transcript: How to Prepare Perfect Sushi Rice (Chef John Mitzewich for About.com.)
Prep the Sushi Rice
And the first ingredient is of course sushi rice. A special medium-grain rice, it's beautifully pearlescent. We're going to need 2 cups of that. Very important we're going to rinse that in a strainer very well for a few minutes, and then we're going to let that drain and dry for 1 hour.
Cook the Sushi Rice
After an hour pour, the rice in a heavy bottomed pot with a lid, and add 2 1/4 cups water. Bring that to a simmer and set you timer for 10 minutes. So we're going to cook that covered for 10 minutes on low heat.
Mix the Rice Vinegar
While we're waiting I'm going to get the rice vinegar ready. I have 1/4 cup of seasoned rice vinegar. You can make your own by using a 1/4 cup of regular rice vinegar, 1 1/2 tbsp of sugar, and 1 tsp of salt. Mix it until it dissolves.
Cool the Sushi Rice
So when the timer rings, turn off the heat and let it sit covered for 10 minutes. All right we're going to need something to fan the rice with. I just use this folder. After the 10 minutes pour it on a tray and drizzle over the rice vinegar a few teaspoons at a time. We're going to use 4 tablespoons all together.
Using the tip of a fork, we're going to fan and fluff, and fan and fluff so all the grains kind of dry and cool. They should be sticky, but separate. I'm going to drizzle over the rest of the rice vinegar. The fanning also gives the grains a cool shine, and a perfect texture if done correctly.
Sushi Rice Texture
Once that's been fanned and cooled, it's ready to work with. Now here's the key to how you know you have perfect sushi rice. You can form it into any shape you want, but when you go to bite into it, it just collapses.
So you want it to hold a shape for when you are making something like a California roll like I have here. You want it to hold together so you can eat it, pick it up with chopsticks, but when you bite into it you want it to just crumble, so it has that nice light airy texture.
And that it! Sushi rice - so easy to make. By the way, sushi is the name of the rice preparation. Sushi is not raw fish. Raw fish is what you put on sushi. I'm glad we got that cleared up. I hope you give this a try. Roll some sushi, and enjoy.
Thanks for watching. To learn more, visit About.com.
Posted by renh at 04:46 PM | Comments (0)
ponzu sauce
Ingredients:
1/3 cup soy sauce
1/4 cup lemon juice
1 Tbsp. rice wine vinegar
1/3 cup dashi
Posted by renh at 04:40 PM | Comments (0)
tapas
Tapas (IPA: [ˈtapˌas]) is the name of a wide variety of appetizers in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as puntillitas, which are battered, fried baby squid).
Vinology-
Blue cheese stuff ed Medjool dates, house made chorizo 8
Sherry, St Julian Cream, Michigan 5
Chickpea pancake stuff ed with wilted greens, Indian spiced tomato sauce 8
Prosecco, Adami, Veneto, ITA 7
Seared scallops, roasted corn puree, chili oil* 12
Viognier/Chardonnay, Qupe Cuvee Bien Nacido, CA 12
Grilled " ai spiced melon and cucumber salad, poached shrimp 11
Rose of Nerello Moscalese, Cusumano, Sicily ITA 8
Local greens salad with fresh herbs, parmesan tuile, roasted shallot vinaigrette 7
Shady Lane Estate Brut, Leelanau Peninsula, MI 11
Grilled baby octopus with Mediterranean eggplant, tomato salad, pumpernickel crouton 10
Vermentino, Argiolas “Costamolino,” Sardegna, ITA 8
Roasted green bean and new potato salad, aged country style ham 11
Verdehlo/Chardonnay/Riesling, Langhorne Crossing, Langhorne Creek, AUS 8
Heirloom tomato salad, Four Corners Creamery mozzarella, creamy chive dressing 9
Semillon, Peter Lehmann, Barossa Valley, AUS 8
Heirloom tomato gazpacho, crab cucumber salad 13
Riesling, Dr. Burklin-Wolf Estate (slightly off -dry) Mosel, GER 11
Vinology mini burgers, trio of house made ketchups* 10
Cabernet Sauvignon, Michael Pozzan “Annabella” Napa Valley, CA 8
Roasted corn chowder, house smoked bacon 6
Marsanne, Tahbilk, Victoria, AUS 8
Posted by renh at 02:13 AM | Comments (0)
September 13, 2008
牛奶小餐包
原料：
1杯温牛奶
1/4杯黄油，化开
2大勺白糖（爱吃甜的话可酌情增加）
2又3/4杯高筋面粉
2个鸡蛋，放至室温，
1茶勺盐
1又1/2茶勺酵母
2大勺蜂蜜+2大勺水，调成蜂蜜液（可用蛋液代替）
做法：
在温牛奶中加入一半的糖，化开酵母，静置5分钟后，加入打散的鸡蛋和黄油，剩下的白糖，面粉，盐，启动面包机的“面团”程序。
发好面后，拿出来，排除气泡，整形成小圆餐包。
再度发酵约20分钟后，表面刷上蜂蜜液，放入预热到400度的烤箱，烤16到20分钟。
出炉后再次刷一层蜂蜜液，如果用蛋液的话，就免掉这一步。
Posted by renh at 12:53 AM | Comments (0)
September 12, 2008
mamool and moon cake
2 cups all-purpose flour
1/2 cup quick-cooking farina
1/4 tsp. ground nutmeg
Dash ground cloves
1 cup butter or margarine, softened
2 Tbs. water
1/4 tsp. orange blossom water
1/4 cup chopped walnuts (or pistachios, almonds or dates)
1 Tbs. sugar
Powdered sugar
Stir together flour, farina, nutmeg and cloves. In large mixer bowl, beat butter or margarine on medium speed of electric mixer for 30 seconds. Add half of the flour mixture to butter; beat on low speed of electric mixer till well mixed. Add remaining flour mixture, water, and orange blossom water alternately to beaten mixture; beat till mixture is well mixed. Divide dough into 12 pieces.
On a lightly floured surface, pat each piece to a circle 2-1/2 inches in diameter. Combine walnuts and sugar. Place about 1 teaspoon of the nut mixture in center of each circle. Fold over and press edges together to seal. Place on an ungreased cookie sheet. Bake in a 350° oven for 30 to 35 minutes or till done. Cool on wire rack for 10 minutes. Roll in powdered sugar. Makes 12.
-------------------------------
Mamool or Ma'amoul
SUBMITTED BY: MARIEMEM PHOTO BY: Anj P.
"Ma'amoul means filled in Arabic. These are very popular in Lebanon but can be found throughout the Middle East and North Africa. They are traditionally shaped as crescents or as pressed cookies and have several variations for the fillings. This one has a walnut filling, but you can use almonds or pistachios too."
INGREDIENTS (Nutrition)
2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)
DIRECTIONS
Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.
FOOTNOTES
Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.
There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.
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"There are two main types of semolina sold on the general market. Durum semolina, made from hard wheat and soft wheat semolina, also known as farina"
----------
from gourmetsleuth.com
Mamoul, maamoul, mamool (Lebanese Filled Cookies)
Mamoul are Middle Eastern cookies served typically for special holidays such as Pascha. The cookies have three traditional fillings including walnut, pistachio and date. Each is formed in a specific designed wooden mold. The design on the cookie lets you know what the filling is inside.
To make the cookie the mold is floured, then round, filled, balls of dough are packed into the mold. The mold is rapped on the work surface to remove the cookie. Cookies are then baked, cooled and coated in powdered (confectioner's) sugar.
We have not found any historical reference yet but the recipe and the mold are very similar to Chinese moon cakes.
I N G R E D I E N T S
1/2 cup solid shortening
8 tablespoons or 4 ounces butter
1 cup flour, all purpose
2 cups semolina
1/4 teaspoon salt
1/4 teaspoon baking power
1/4 cup granulated sugar
1 tablespoon rose flower water and
1 tablespoon orange flower water
7 tablespoons water
walnut, pistachio or date filling (recipes this page)
confectioners sugar
I N S T R U C T I O N S
Do not expect the dough to be cohesive but it will be damp enough to form into balls to pack into the cookie molds. This recipe needs to be started a day ahead.
Melt shortening and butter together or use all butter if you wish a richer cookie. cool slightly. Mix flour, semolina, salt, baking powder and sugar together. Rub melted shortening into dough with fingertips until it is like fine soft meal.
Cover bowl and let it rest overnight. Combine flower waters with 7 tablespoons water and sprinkle over the dough. Toss lightly with a fork to distribute liquid evenly. Mix until just combined, like pie dough. (another person says to knead the dough well).
Dust maamoul molds well with flour. Invert and tap gently to remove excess flour. Estimate the amount of dough need to fill maamoul mold and make a ball of dough. Flatten it out slightly and place a good tablespoon of filling in center. Close dough around filling to cover it. Pack ball into mold. Level off cookie even with the lip of the mold. Be sure you have not revealed filling or it will stick to the pan as it bakes.
Tap cookies out onto the work area with a sharp firm hit to the top of the mold. Transfer cookies to baking sheet with a spatula. Bake at 300 to 325deg F about 12 minutes, until barely colored.
Cool.
Sprinkle with confectioners sugar before serving.
Walnut or Pistachio Filling
1 1/2 cups finely chopped walnuts or pistachios
2 Tablespoons orange or rose flower water
1/4 cup sugar
1/4 teaspoon ground cinnamon
Mix well together.
Date Filling
1 1/2 cups chopped dates
6 tablespoons butter
Cook dates with butter over low heat for 15-20 minutes. Mash occasionally until dates are completely pureed. Cool before filling.
-----------------
苏式月饼Recipe
1. 外皮 -- 混合 高筋面粉 2.5cup + half cup 水 + half cup 菜油
2. 油酥 -- 混合 普通面粉1.5cup + half cup 菜油
3. 将外皮擀成皮状，油酥包在里面，擀成皮，再反复折叠4次擀成皮。
4. 将最终擀好的皮，均匀地切成大小相等的20-24片。
5. 将喜欢的豆沙，莲蓉，或腊肉等包入其中。
6. 入烤箱350华氏烤15分钟。
7. 取出，刷上蛋黄液，撒上芝麻。
8. 再在broil火上烤8分钟，至表面金黄。
---------------------------------
蓮蓉餡
材料： （成品約1400g）
乾蓮子450g，砂糖300 ml，熟花生油300 ml，太白粉或是澄粉1大匙。
工具：
濾網，果汁機/粉碎機（blender）。
做法：
1. 燒開一鍋水，水滾後放入蓮子，煮約5分鐘時熄火，撈出蓮子瀝乾，一一檢查是否已去除蓮心（這時蓮子稍微變軟，比較容易打開），如果沒有，就把蓮子挑開、去除蓮心。
2. 將蓮子回鍋，加水約8~9杯，繼續煮至蓮子熟爛，用手指輕觸就會散碎的程度。把蓮子放入果汁機（粉碎機）中打成泥狀，用濾網把蓮蓉壓濾一遍，並撇棄無法過濾的粗渣，將過濾好的蓮蓉倒入不沾鍋裡，然後轉大火繼續煮直到湯汁收乾。
3. 然後加入砂糖，以中火炒至產生黏性，再將油分數次一點一點加入（每次都要確定完全吸收了再加），最後再篩入澄粉炒勻，放涼即可。
愛廚注：
1. 乾蓮子不要泡冷水，水滾之後直接煮。泡過冷水的蓮子反而煮不爛。
2. 加入的油脂最好選擇不搶味的油，才不會蓋過蓮蓉本身的清香味。奶油（butter）味道較重，不太適合用在蓮蓉餡裡。拌油入餡時要一邊加熱一邊分次加入拌勻，確定油都融入餡料中才可以，否則很難包餡整形，也影響口感。如果用來做廣式月餅，建議不要再減少油量，這個配方的蓮蓉餡比起市售月餅已經很不油了，否則油份太少會影響餅皮回油的效果。
3. 熟花生油：把花生油到入鍋中，加熱至滾燙但是不冒煙的程度，轉小火，加熱5分鐘，熄火冷卻即可。
製作過程圖請參考附圖A，依序號分別是：
1. 剛用blender打好的蓮蓉。
2. 炒乾的蓮蓉。
3. 加了油之後，炒乾的樣子。
4. 加了澄粉炒過的成品。
備註：
1杯 = 240 c.c. = 240 ml
1大匙 = 1 tablespoon = 15 c.c. = 15 ml
1小匙 = 1 teaspoon = 5 c.c. = 5 ml
* 如果份量標示為“少許”，意即少於1/8小匙 ﹔至於份量可依個人喜好增減或對成品影響不大的，則標示為“適量”。
--------------------------
棗泥餡
材料： （成品約300g）
乾燥去核紅棗半磅（225g），水3杯，黃砂糖1/4杯，熟花生油3大匙，太白粉或是澄粉1大匙。
做法：
1. 小鍋裡放入紅棗與水，中火煮30分鐘至紅棗熟軟。稍涼時，像剝葡萄皮一樣，把每顆紅棗的表皮剝掉。
2. 將去皮之後的棗肉放回鍋裡，繼續拌煮約20分鐘至湯水收乾，加入黃砂糖煮化，分數次加入花生油拌勻（一定要每次都拌勻了才繼續加花生油，一次約加1大匙的份量），感覺湯汁差不多收乾、棗泥可以成團的時候，篩入太白粉或澄粉拌勻，放涼即可。
愛廚注：
1. 棗泥餡和一般豆餡不同，做的時候不需要過濾或打泥，這樣可以保留棗肉的纖維。
2. 自製的棗泥餡非常好吃，不怕麻煩的朋友千萬不要錯過喔!! 保證比市售的好吃。:)
3. 熟花生油：把花生油到入鍋中，加熱至滾燙但是不冒煙的程度，轉小火，加熱5分鐘，熄火冷卻即可。
4. 附圖A：煮過的棗子VS剝完皮的棗肉。
備註：
1杯 = 240 c.c. = 240 ml
1大匙 = 1 tablespoon = 15 c.c. = 15 ml
1小匙 = 1 teaspoon = 5 c.c. = 5 ml
* 如果份量標示為“少許”，意即少於1/8小匙 ﹔至於份量可依個人喜好增減或對成品影響不大的，則標示為“適量”。
附圖A：
----------------------
http://web.wenxuecity.com/BBSView.php?SubID=cooking&MsgID=472418
------------------------------
原料：
4根红薯
1/2杯红糖
2大勺低筋面粉
1/2杯色拉油
做法：
红薯加水煮至软烂，去皮，取薯肉，入不粘锅翻炒，分三四次加入红糖和色拉油，炒至粘稠，最后加入面粉，翻炒均匀，起锅，待冷后，便可做成薯泥小团子馅。
料：
1/2杯花生，切碎
1/4杯白芝麻
1/2杯杏仁，切碎
1/4杯核桃仁，切碎
1/4杯瓜子仁
1又1/2杯低筋面粉
1/2杯色拉油
1/4杯水（或根据实际情况而定）
做法：
五种果仁先分别炒香，加入面粉，油和水，揉成面团，做成五仁小团子即可。
原料：
200克干红豆
2/3杯红糖
2/3杯色拉油
做法：
红豆用水泡2小时后，加水煮到软烂，用搅拌器打成稀糊，然后倒入不粘锅翻炒，中间分几次加入红糖和油，一直炒到豆沙粘稠为止。 起锅，待晾透后，做成豆沙丸子馅儿。
Posted by renh at 11:59 PM | Comments (0)
September 08, 2008
new hobby
I am happy to find a new hobby now.
I wanted the RDJ and sting duet so much, but couldn't find it in itune. so, I did the old fashioned way. It's actually pretty good. And I find that I can actually edit it with the sony software.
Posted by renh at 10:25 PM | Comments (0)
September 06, 2008
http://psychology.about.com/od/phobias/a/phobialist.htm
Posted by renh at 07:16 PM | Comments (0)
September 05, 2008
豆渣蛋糕
豆渣蛋糕 (revised)
倒完豆浆后剩下来的豆渣（大概一杯的样子，比较稀; from 1/3 cup of dry soybean to begin with），1 3/4 cup 面粉，半杯糖，1/4 teaspoon salt，1 teaspoon baking soda, palmful craisin, 1 teaspoon vanilla extract, about 2 tablespoons of milk
grease the pan with butter,
mix everything together,
375C 1h
serve with maple syrup
Posted by renh at 10:10 PM | Comments (0)
September 04, 2008
every breath you take
This is a very old song. I watched this Ally McBeal clip on youtube with RDJ and Sting singing this on Ally's birthday. It brought back a lot of memories.
Every breath you take
Every move you make
Every bond you break
Every step you take
Ill be watching you
Every single day
Every word you say
Every game you play
Every night you stay
Ill be watching you
Oh, cant you see
You belong to me
How my poor heart aches
With every step you take
Every move you make
Every vow you break
Every smile you fake
Every claim you stake
Ill be watching you
Since youve gone I been lost without a trace
I dream at night I can only see your face
I look around but its you I cant replace
I feel so cold and I long for your embrace
I keep crying baby, baby, please...
Oh, cant you see
You belong to me
How my poor heart aches
With every breath you take
Every move you make
Every vow you break
Every smile you fake
Every claim you stake
Ill be watching you
Every move you make
Every step you take
Ill be watching you
Ill be watching you
Ill be watching you
Ill be watching you
Ill be watching you...
Posted by renh at 02:22 PM | Comments (0)
September 03, 2008
pepper chicken
Sweet banana peppers from farmers market
cooked chicken from Wholefood hot food bar
sliced red onion
stir fry together with garlic and ginger
Posted by renh at 02:45 PM | Comments (0)
September 01, 2008
iron man
Marvel started to produce its own movies - iron man and the incredible hulk.
I like the actors for both movies. The performance was very good, especially RD in iron man. Of the two movies, I like IM better. It's well-written. The dialog was much better than TIH. The special effects were marvelous. It is also more related to the current war situation.
"Tony Stark: I never got to say goodbye to my father. There's questions I would've asked him. I would've asked him how he felt about what his company did, if he was conflicted, if he ever had doubts. Or maybe he was every inch of man we remember from the newsreels. I saw young Americans killed by the very weapons I created to defend them and protect them. And I saw that I had become part of a system that is comfortable with zero-accountability.
Press Reporter #1: Mr. Stark, what happened over there?
Tony Stark: I had my eyes opened. I came to realize that I had more to offer this world than just making things that blow up. And that is why, effective immediately, I am shutting down the weapons manufacturing division of Stark Industries."
Posted by renh at 08:20 PM | Comments (0)