I first encountered Chicken Adobo on of my noontime strolls through Pike Place Market. Wondering where I would procure my lunch, I happened upon a Filipino restaurant called Oriental Mart. One bite of Oriental Mart’s Chicken Adobo and I was hooked! The distinct aroma of the sauce, the fall-off-the-bone tenderness of the meat – I knew I needed to replicate it at home somehow.
UltraPedestrian Wilderness Challenge (UWPC)
Presenting a guest post on trail running by K, of General Tso’s Chicken blog fame.
5:47:00 Elapsed Time
2 Strava segments (GPS watch was a shame first 20 miles, Switched to iPhone Strava track when watch froze)
1 GPS watch that lost signal about 20 miles in
1 Finish photo
2 liters of water, 2 consumed
7 Clif Bloks, 4 consumed
2 Stroopwafels, 0 consumed
2 Clif Bars, 0 consumed
1 Spam musubi, 1 consumed*
1 Lovely Wife to drive me to Easy Pass (pictured to the right and owner of this blog)
Inspired by friends undertaking longer and longer trail runs and a recent read of Scott Jurek’s North, I identified Easy Pass as a nicely laid out route and excellent introduction to the UltraPedestrian Wilderness Challenge. With a supportive community behind me, I convinced my wife (pictured above, you probably have to scroll back) into a wet camping adventure in the North Cascades and off we went.
Three lessons learned from Saturday’s run:
“I can’t believe I waited so long to get a SUP board!”
– Rose on the Lake last Sunday
I’ve lived within close walking distance of a lake for almost three years. Regrettably, I waited until last month to purchase a stand up paddle board. Thanks to the recommendation of my adventurous friend Yiling Wong, I purchased the ISLE 10’4 Airtech Inflatable Yoga Stand Up Paddle Board (6″ Thick) iSUP Package.
Recently, I had a chance to visit my fellow Minnesotan friend Tanya, her spouse Justin, and their daughter Mabel in Portland. They graciously had me over for dinner, and I got to see a demo of the Instant Pot. Apparently she was so excited about it she bought a second one when it was on sale on Amazon. My friend Candace in San Francisco had previously bothered messaging me about this device as a sped up way to make radish cakes, so it seemed only right that I listen to the universe’s repeated prodding to investigate this gadget.
Tanya said I could post the video despite her self-consciousness if I did an Instant Pot post, so here we go. Check out super-mobile Mabel! I wish I could take a picture of the smell
Singapore is famous for its food culture, and although there are certainly high-end top-dollar restaurants with 10-course menus that would charm the foodiest ex-pat executive, the heart of that food culture lives in the local hawker centres.
Street food is a common cultural institution throughout the world, but has a special place in Southeast Asia in particular as the dominant working-class cuisine and in Singapore’s case primary meal option. The hawker centres themselves are the result of a typically Singaporean government effort in the 1970’s to improve food safety and keep an ever-increasing army of food hawkers from blocking traffic. The government built and maintains the cavernous markets themselves, and administers licensing and health codes. Despite this standardization, the hawker centre is still a vibrant part of the local culture and a wonderfully chaotic den of unexpected delights to western palates and challenges to preconceptions about “eating out”.
The centres are organized as long lines of narrow, no-frills stalls, each operated by a different vendor, each with their own specialties and styles. Although the cuisines tend to be dominated by the ethnicity of the surrounding neighborhood, it’s still a grab-bag of curries, dumplings, soups, hot pots, noodles, satay, fruit juices, and everything else that’s taken root in this culinary crossroads.
Besides the amazing architecture of Al Andalus (the name of southern Spain during the times of the Islamic rule from ~700 – 1492, the area now known as Andalusia), the area is also known for tapas.
The name comes from the verb empanar, meaning to wrap or coat in bread … Empanadas have their origins in Galicia (Spain) and Portugal. They first appeared in Medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520 mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food. It is believed that empanadas and the very similar calzones are both derived from the Arabic meat-filled pies, samosas. The dish was carried to Latin America and the Philippines by Spanish colonists, where they remain very popular to this day.
A dish truly borne of our collective human heritage!
Proxy guest post, because my friend Stephanie says she doesn’t like writing about herself. As one who loves all dough-wrapped dishes, she hosted the empanada-rama.
This recipe for dough won out:
Thanks, Laylita! How to Make Empanada Dough for Baking
One overcast Monday morning, I ventured over to the Book Larder, a community cookbook store on Fremont Ave of Seattle. I’ve ridden past there many a time by bike and by bus, and always meant to go. Finally, I found time and managed to sign up for classes a few days ahead.
Note: if you are scrambling for last minute gifts for people who love to eat, cooking classes may be a good option that ships instantaneously! Be mindful to check if it’s a demo, or hands-on, as that may matter depending on how much your loved one likes to cook (i.e. more hands-on for those who are into working with their hands, more demo for those who are more into eating the final product). Go ahead, click away from this post, I won’t mind.. 🙂
Chef Kyle Wisner did a delicious demo for the group on some straightforward recipes for swift home cooking, perfect for a hectic holiday season. Below are some recipes he shared, editorial commentary is my own.
Center-cut pork roast
Enough za’atar spices to cover surface of the roast
kosher salt to preference
Tools: oven, , baking dish, meat thermometer
- Salt the roast “aggressively”, like any steak or other big cut of meat, rest the roast out to room temperature before roasting. Preheat oven to 400 (or 425F if your oven is weak sauce).
- Cover surface in za’atar spice.
- Bake roast in oven until it reaches an internal temp of 120F, approximately 18-30 minutes. It will likely still be a little pink in the middle, but the juices will disperse back and finish as you let the roast rest a while before serving.
- Optional: bonus points for drawing a depiction of “aggressively salting.”
Editor’s note: for the purposes of this post, all words that end with the suffix “oke” should be pronounced or more likely internally read as “okay”.
Guest blog brought to you by marriage.
Left coast living will bring you to Hawaii if you are of the means or the miles to get there. East coast has quick access to Europe and I guess the Caribbean and Newfoundland, but we get the tiny volcanic islands. Upon recommendation of my cubicle-mate, I decided to try and enjoy some Poke during a recent visit to Kauai. A few foursquare searches later, I settled on Pono Market. No joke (please see editor’s note), the poke was delicious, and we ended up going back again prior to departing the island. The final meal was garnished with a bit of sadness due to the knowledge that I would not be able to reproduce this dance of flavors again upon returning to the Pac.
Apparently it was a great time to come to Seoul because they are discontinuing the Chizza.