I decided I would test the non-stick seasoning that has been building up on my pan (this is my first cast-iron pan!). What better way than with bacon and eggs? I call it the egg test.
I happened to have 3 slices of bacon, some bread and cheese, and 2 eggs sitting in the fridge. Started by cooking the bacon to get a nice layer of grease built up in the pan.
After the bacon was cooked, I put it on some paper towels to get a little less greasy. Then I nervously cracked two eggs into the pan, awaiting the dreadful moment where it would immediately adhere to the surface and cause me to have to scour and reseason the pan, realizing my worst fears.
Continue reading The Egg Test!
Homemade teriyaki sauce is a lot simpler than I was expecting it. I’ve made it 4 times so far, twice with beef and twice with chicken.
There are only 4 ingredients, in equal parts (I measure them with a shot glass which makes the perfect amount of sauce for one average sized package of stir fry beef or one serving of 2 chicken breasts):
Honey or Brown Sugar (more on this after the list)
A few notes: Honey makes a lighter sauce, and brown sugar makes a darker sauce. I’ve determined that honey is better for chicken and brown sugar for beef.
Mirin is a rice wine cooking sauce that can be found at an Asian market or at a relatively large supermarket, if they have a good international section.
Sake is great for cooking because you use two shot glasses…one for the meal and one for the cook. Amounts for the cook are up to the cook.
To make this is simple. Mix it together, and after browning your beef or cooking your cut up chicken, just pour it into the pan and let it boil off/reduce for a few minutes. BAM you have a glaze. Serve over rice for best results.
My favorite part is eating the rice that has the teriyaki sauce soaked into it. Sweet and delicious.
So I decided I would give this General Tso’s recipe a try. Took a little while to make, but was easier to cook than I was expecting.
2 Chicken Breasts
3 Tbs Corn Starch
2 Egg Whites
1/2 tsp Salt
1/4 tsp Pepper
2 Tbs canola oil
1/2 Cup Water
1 Tbs Corn Starch
3 Tbs Hoisin Sauce
2 Tbs Soy Sauce
1/2 Cup Brown Sugar or Honey
3 Tbs Ketchup
1/4 tsp Dry Ginger
1/2 or 1 Tbs Crushed Red Pepper
Serve over rice and top with sesame seeds.
Here’s what I did:
Rinsed and pat dry the chicken. Cut into 1-inch cubes. Heat oil in frying pan. Whisk together the remaining non-sauce ingredients, add the chicken cubes and mix around. When coated, shake of excess and add to oil. Brown this coating on as many sides as you can, until chicken is cooked through. Remove chicken, drain oil, and set aside.
Mix sauce ingredients and add to hot pan. With the corn starch, this will thicken up pretty quickly. Then add the browned, crispy chicken and mix until heated up again. Pour over rice and top with sesame, and you’re done!
Some things I would like to change:
Next time I think I will cut the chicken into smaller, but longer strips. I would like the chicken to be a little more crispy than it was. Other than that, I would add a little more heat in terms of red pepper flakes, but that’s just personal preference. I think mixing up the sauce ingredients the day before would also allow more of the pepper flavor to soak into the sauce.
Also, I highly recommend this rice cooker I got on Amazon…it’s super easy. Dump 1 part rice to 2 parts water (up to 10 cups dry rice at a time) and press the button. 20 minutes later, you have that perfect chinese restaurant sticky rice. And it will keep it warm for hours.
Here’s the rice cooker.
I’ve been spending more time with the beautiful cast iron pan I got for Christmas. Tonight I made two NY strips (look at those beautiful 18-ounce bastards!) and some roasted potatoes.
I started by getting the pan hot on medium high heat, and preheating the oven to 425. While the pan was heating up, I rubbed the steaks with coarse salt, fresh ground pepper, and dried rosemary.
Added a tablespoon of olive oil and a tablespoon of butter. Once the butter got done bubbling, I threw in the steaks.
Continue reading Cast Iron – Sizzle!
So I realized that I wasn’t using my TV service nearly enough to justify its cost, and I had an 18MB internet connection. For internet and TV it was costing almost $180 per month. The only time I would really ever use the TV would be for my girlfriend to watch the Bachelor, and the occasional football game. It wasn’t like I would get home from work, watch the news, watch SportsCenter, or anything like that. So I ditched it for cable internet.
Now I have just a 50MB internet connection for the same price that I would’ve paid if I canceled just the TV and kept the 18MB internet connection. For what it’s worth, I had no problems with my service…if you want TV I still think that AT&T U-Verse is one of the best services I’ve ever had. But I just wasn’t using it enough to justify the cost, and for the first time ever I have switched providers for a reason that does not in any way include being unsatisfied with the service. But now I’m one of those new-agey pricks that can talk about how I’ve “cut the cord.” Even though technically I just went from an internet company to a cable company. Not for TV though. I just started learning the process of getting used to using and having an HDTV antenna. Amazed that stuff still goes out over the air. Never thought I would be happy for it (I get ABC so the girlfriend won’t kill me for lack of Bachelor access).
So, the end result is I have faster internet access, and consequently, this site loads a little faster. I think it’s doing pretty well considering it is all on a box in a spare bedroom. Now I just have to figure out how to get my router to support Google Domains’ dynamic DNS.
Another effect of this change is that SSL seems to work now, I think. I still (as per the previous post) have the SSL port set to 4433 instead of 443, but I can at least get to the sample test page I have set up by going to the site at the proper port. There’s nothing there yet, just something like “SSL TEST WORKS” or something similar. I’ve already forgotten. So later this week I will attempt to change the port to the standard port, and see if my new ISP has it blocked or in use. Shouldn’t be too hard to get set up. Then comes getting OwnCloud to use it.
The only problem that I am still having is that I can’t access the SSL page at work, but I’m pretty sure that is due to some security settings they have in effect here. They can be pretty aggravating at times, but it’s their network and their computers, and even though I have some downtime at work it’s not like I have anything close to a good case to getting it opened up as an exception to the policy.
But I think I’m finally making some headway. We’ll see if I can get the entire website up and running with SSL, which will make me feel better about having a forum, OwnCloud, etc.