Foods I’d Like To Cook
03 Aug 2011 Leave a Comment
in Food
Chapatis
Ingredients:
3 cups all-purpose flour – divided use
1 to 1 1/2 teaspoons salt
1 tablespoon ghee or vegetable oil (optional)
1 cup lukewarm water
Procedure:
1. Whisk together 2 1/2 cups flour with the salt, reserving 1/2 cup flour for rolling chapatis. Next rub in the ghee or oil, if desired. Add water all at once and mix to make a soft but pliable dough. (Dough should not be stiff.)
2. Knead dough on a lightly floured surface for at least 10 minutes (the more it is kneaded, the lighter the bread will be).
3. Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer. If left overnight, the chapatis will be very light and tender.
4. Shape dough into balls about the size of a large walnut. roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a French crepe.
5. Heat a griddle or heavy well-seasoned iron skillet until very hot, and cook the chapatis, starting with those that were rolled first. Cook for about 1 minute, turn and cook the other side, pressing lightly around the edges of the chapati with a folded tea towel, this encourages bubbles to form and makes the chapatis light. Wrap in a clean tea towel until all are ready to use.
6. Serve immediately.
Makes 20 to 24.
Note: These may also be fried in hot oil.
Back to hell and over…
24 Mar 2011 Leave a Comment
I have been through many heartaches…over and over again. At time’s I get tired. I appear strong but there are just days that are to low. It’s been a while since we parted ways…I still love him but how can i do that when he’s going to have another baby with someone else…It pierces like hell..
When Reality meets Fantasy…
14 Feb 2011 Leave a Comment
Our story begins in one regular night in Cebu. I was 1st year college then. A new comer and a very young soul. My friend introduced me to his “Kababayan,” as they call it, in the dark and with a tiny light from the next door boarding house, where he is staying, on its 2nd floor. I just nod and said hi.. not knowing that moment change my life in an instant.
The following days were normal. I had my classes and he had his. I went on my daily masses in the afternoon provided I had the time those days. Funny, My prayers included to pass my subjects, for my family to be safe and lastly to find love.
Suddenly, One cloudy lunch time, he went up to me and asked if he could join me in a mass later that afternoon. And that’s where he got me…falling…13 years to date.
We started to hangout apart from our friends. But our story was cut short when He graduated that year. He never came back… Then the following years keep me wondering what would it be like to see him again. I often dreamt how its going to be like.
And fate had its way… We met again, in another lunch time, in another place. I was avoiding him that time because it took a long time to get on my life without him. I wanted to run away but he was right there in front me, astonished and shock that I was a medical intern and not a mere pharmacist.
We rekindled our lost time together and yet I was on the rocks but still together with someone that time. It was cut short again because I had to get my license as a doctor.
For the third time, when I was getting over someone, he told me what really happened on those times we were not together. And I kept on falling.. we finally were in a relationship. My wildest fantasy became real and solid in my life but as the days went by… I began to see how he was in a relationship. I began to see the real him. But I began to accept him.
Eventualities came its course and we broke up. I guess our once tiny love grew out as a tree but it turned out full of vines and animals living in it that we didn’t flourish. It died. It became hallow. Our repeated parting away times made us grow. Grow into two different directions. Grow out as strangers. We are starting over again.. now as friends.
My dreams where truly just dreams. Reality has sprung up on me and bothered me, frustrated me but nevertheless feelings cannot be denied. Now, Will that be enough?
Rock n Roll in its creation.
29 Jan 2011 1 Comment
in Experiences
The Beatles has been Legends in my world and in everybody elses who intellectually devour music. Would you imagine when guitar chords were not as plainly laid to us to learn. See this clip as they travelled to a certain place just to get somebody who knew how B7 was done… Amazing! Music in its purest existence. A pronounced celebration of life.
Chef-fy Darling
29 Jan 2011 1 Comment
in Food
The cooking arena has always fascinated me but never got the time until now. I have never believed in my taste in terms of any delectable until a person close to my heart believe that I had the palate of one. They say and I quote “the true making of a chef lies most in their palates.” Join me, as I explore further into the depths of culinary arts.
Here are kinds of chef to start with, which I got from recipetips.com…
Common titles applied to the preparation responsibilities or the roles of the Chef are often assigned to identify which area or task they most often undertake. Typically referenced by using either an English or a French term, the traditional Chef positions, some of which may also be referred to as “Line Cooks”, include the following:
Sauté Chef (Saucier) – a person preparing sautéed foods and the sauces that accompany the foods.
Fry Chef (Frituier) – a person involved with preparation of fried foods and may also be considered as the Roast Chef or Grill Chef as well.
Grill Chef (Grillardin) – a person preparing grilled foods, but this title may also be applied to the Chef involved with fried and roasted foods.
Roast Chef (Rôtisseur) - typically the person roasting meats, vegetables, and preparing sauces such as au jus sauces that accompany the meats. The titles of Fry Chef and Grill Chef may also be considered a part of the Roast Chef’s duties.
Cold-Foods Chef (Garde Manager, Chef de Garde, or Pantry Chef)- a person involved with the preparation of any cold item being served such as garnishes, salads, cold sauces, cold meats, and possibly cold beverages that are not ordered from the bar. At times, this position may include the duties of the Vegetable Chef when cold vegetables are to be prepared.
Fish Chef (Poissonier) – the person preparing all of the fish, shellfish, and seafood items, including the sauces and caviar. This person may also be in charge of purchasing the fish related foods, cleaning the fish, and selecting the cuts to be served. At times, this position may also include duties of the Sauté Chef.
Vegetable Chef (Entremetier) - the person responsible for the vegetable dishes which may include potato dishes, soups, pasta, and also hot appetizers.
Pastry Chef (Pâtissier) – the person preparing sweets, pastries, baked goods, sweet sauces, and desserts. For operations that divide the duties of the kitchen and if they are of a size that requires a significant amount of baked goods to be prepared, such as is necessary for some hotels, resorts or cruise ships, the position of a Pastry Chef may include more than one role. As an example, there may be a Confiseur who is the person preparing the small chocolates such as truffles or petits fours. Another position may involve a Boulanger who is in charge of making the breads, rolls, and some pastries from the various types of dough, typically the unsweetened dough but may include both unsweetened and sweetened. The Pastry Chef may also be involved with some of the delicate menu items such as soufflés.
Glacier or Décorateur – the Glacier and the Décorateur may have interchangeable roles, preparing the desserts that are cold or frozen and working on decorating the cakes for weddings and other celebrations. Depending on the size of the organization.
In addition to the typical references, other titles for a Chef may include: Chef de Cuisine, Executive Chef, Sous-Chef, Expediter or Announcer, Station Chef, or Chef and Butcher. The Chef de Cuisine is more of a status symbol as this Chef is considered to be the main person referenced as an icon for a particular brand, a television show or a notable food position. The Executive Chef refers to the head chef that is often in charge of all foods for restaurants, cafeterias, corporations, or for developing menus. Often, an Executive Chef may be a second position behind the Chef de Cuisine if the organization is large enough to have both. The Sous Chef is involved with all preparation procedures from ordering the foods and materials to handling daily menu chores. The Expediter is the person working with foods ordered by customers. This person who is also known as an Announcer, moves food order from the waiter to the Chef or the various Station Chefs. Station Chefs are responsible for foods prepared at specific kitchen locations if the organization designates areas according to foods. Items such as soups, meats, pasta dishes, egg dishes, and other foods may be assigned to a Station Chef for preparation procedures. To assist the Station Chef, a Commis is assigned to participate in the preparation as a learning experience since this person is considered to be an Apprentice. The title of Chef and Butcher is seldom used, but the responsibilities may be very common as the Chef undertakes the role of a butcher in some organizations. It is the Butcher that becomes involved with preparing the cuts of meat, the fish fillets, and the poultry cuts as well as some of the preparation duties required of a Chef such as breading, basting, applying rubs, or marinating foods.
Fascinating ain’t it. Just like defining love, huh!…Bottom line, they’re just the one involved with preparing food.
Hello world!
28 Jan 2011 1 Comment
My shattered heart has made ways and means to heal herself. This time it has led me to reconnect with my spirit in writing. So come sit back, relax and journey with me.
