Ambitious Delicious(ness)

I came across this recipe here. The chocolatier, Jacques Torres, really knows what’s up. I have had my fair share of chocolate chip cookies but this one really takes the cake. Or cookie.

Did I already say that they are absolutely the bestest chocolate chip cookies EVER? Just double checking. I’m just giving props where they’re due, that’s all.

One thing I noticed about this recipe is that his measurements are SUPER precise. A cup of flour minus 2 table spoons. All that exact measuring yields amazing cookies. Well that and another secret.

The secret to these cookies is… wait for it….

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While I wouldn’t say that bean sprouts are my favorite, the only time I actually want to eat it is around this time of year. Why?

Seasons are a-changing and that means everyone is sharing their lovely germs with the world.

In addition to having a flu shot today, I obsessively wash my hands – rub for more than 30 seconds (check), then rinse off with hot water (check) and towel dry (check).

But this is not a health blog. So I will get to my recipe now.

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Notice the little spots on the side of the bowl? It’s bothering me! I should have wiped it down with a napkin. Or Photoshop it out now. But instead of fixing it, I will purposefully leave it there and try to be cool with it. After all, a few spots never hurt anyone!

So I decided to make this for my friends the other night because the weather is getting colder. And since I had a meat dish to go with this, I made it vegetarian cuz I don’t really like ground beef that much anyway.

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This might sound obvious, but as I was cooking this, I thought to myself: if you’ve never tasted something you’re cooking, how do you know what you’ve made is good? Or what it’s supposed to look like?

I saw the photos and recipe here. I attempted to follow the recipe carefully, but what fun would that be? I wasn’t sure if I was supposed to cook the rice first, or just in the same pan as the chicken.
 
It led me to pour chicken stock over 2 cups of rice in a separate pan before realizing that I’m not supposed to do that. I think that’s how I ended up with overcooked rice. But it was very flavorful overcooked rice, which is not that big of a deal.

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I LOVE poached eggs, especially on the weekends when I actually have some time to make them. My weekly breakfast ritual usually involves some whole wheat toast with peanut butter. Or when it’s not too cold, some cereal at the office.

Poached eggs are healthier since they’re not fried, but boiled. I find it very difficult to strike the perfect balance between cooking the white completely and having the yolk cooked just slightly, but not so much that it forms a solid. Though I know that raw eggs make me a candidate for salmonella, nothing is as good as that runny yolk soaking up the bread!

There are machines that will help you get the perfect poached egg. No need. Just practice and you will get the perfect poached egg in no time. I am still learning, and it’s getting better. If you have any helpful tips on poaching eggs, leave them in the comments!

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Happy Friday, dear readers!

These two side dishes are super quick and easy to make so I thought I’d put them into one post.

Bean sprouts do not taste that much different from mung sprouts, though I think soy bean sprouts are much more flavorful.

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One of the beautiful things about cooking is experimenting. Throw something in there and see if it tastes good. Is it the most amazing thing you’ve ever tasted? Great! You’ve discovered something new.

Does it make you want to throw up? Good! Then you’ll remember not to do it again next time (hopefully).

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According to the article, this happened at the second annual event that called “Day of International Koreans” on the 4th of October. Over 400 Koreans from other parts of the world, along with foreigners living in Korea, attended this event. This is a picture of cooks mixing up the veggies.
The google translator caption says “I’ve got to rub it evenly.”

Now, how many eggs do we need for bibimbap this big?

Thanks to Adam @ Serious Eats for the tip.

If you’ve never made this before, how long do you anticipate it would take, from start to finish, to make this dish?

All you really do is cut some vegetables, sautee them, then bring them all together. From the time I started chopping the veggies to the moment when I collapsed on my couch, it was an hour and a half later!

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This is how the story goes:

My buddy A was kind enough to help me out. When I asked him if I could bring something back from San Francisco, he said “Just make me cranberry oatmeal cookies!”

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