9/14/08: Groovy Coconuts

I googled groovy coconuts. I got a band, some mp3s and someone brewing mead in a coconut. But I'm fairly sure Byerly's wasn't selling people, music or liquor, so....ah well.
Note: For those of you baffled about my topic, see last post.

9/12/08: Excitement!

Hey! I'm pretty excited right now because my buddy's birthday is only a few days away! I'm making her curry and also a pie. I can post them later on. But for now, here's a weird sign from my local Byerly's!

How exactly can a coconut be groovy? Is this some different variety I've never heard of? Ah well. I thought it was awesome. Unfortunately I didn't get any. I was there for different reasons. Melon tea! Mmmmm.

9/7/08: More flickr...

A new Flickr set, this time I went to an amazing international market. It was just so completely sugoi. See it here.
Yet no matter however appealing, I still have a feeling, it's bad for me!
Heh. Song I have stuck in my head.

9/6/08: A colder day...

Well, I live a lot more northen then most people, so it gets colder faster here. It was a perticularly cold day about two days ago, and I had dashi kombu, katsuobushi, green onions and miso paste so I thought, why not?

Hot miso noodle soup.

Oishii...wish I had some more.

If anyone's wondering, those are egg noodles. I felt in the mood for wider noodles and I didn't have any udon handy, although they turned out pretty good (they just soak up a lot of dashi!). Also, some might say I add too much miso for one bowl of noodles, I say "NEVER ENOUGH!" *blows person back twenty yards on to their face*. But yeah, really, personal preference is cool.

9/3/08: Ye Olde Fair and a Flickr page...

Hello again! I would like everyone to know that I have a Flickr page and have begun by putting Renaissance pictures there (from the fair I went to about...five days ago). If you get the chance, go check it out. I hope this link works. Heh heh. :P

UPDATE: It does! Yay!

9/1/08: Finally! Food by me!

Here are my homemade blueberry scones. They turned out very nice in my opinion. Sadly my little camera cannot seem to capture how pretty they actually are... I'm thinking on buying another one (my current one is a cell phone...hehe).



A little blurry I feel...still, I wanted to add an upclose shot.

I found it a little bit difficult to find a good blueberry jam at my local market...they only had "blueberry spread" and blueberry jam with Splenda in it... which I can't say I like.





And dinner....my little kanitama.
It was delicious.
I don't know if I would change too much, I really loved it as is.
I used green onions, bamboo shoots and ginger for the main ingredients (next to crab, of course). The ginger slices really added a refreshing "zing" to the flavour, I always could tell which piece was bamboo shoot and which was ginger, that's for sure. And yes....another blurry photo....chiku shou...
If anyone wants the recipe for either, let me know.
-Akuma :P

8/29/08: Culver's Barbeque Chedder....

Shame my first food post isn't about my own, I know. But you got to start somewhere and tonight was "no cooking" night (Friday! My break night!). I went to Culver's Restaurant and tried the new "Barbeque Chedder Burger", so I guess this is a critic post. It was alright...mainly just a regular burger with a tiny squirt of barbeque sauce in the very middle. The edition of real cheese instead of the fakey American cheese (no misunderstandings here...I love the fakey stuff on burgers) was nice. So overall...very good, not the greatest. But it gets good marks, so try it for yourself if you can.
I also have to comment on what I saw driving back home from Culver's.... look, I can stand window clings, but stickers are too much. I don't care how much you love your Saint Bernard, please don't muck up a perfectly good royal purple Cavalier to say so. :P
But fear not! I will post my own food soon! I'm making kanitama not too long from now!

8/28/08: And so it begins

Could this be the beginning of the end? I should hope not. This is my blog. The posts will consist mainly of food I make and eat. I am Akuma, and I will be your chef for this evening.