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Ingredient Challenge Dinner Party!

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Saturday, February 27, 2016 – So when I first started doing ingredient challenges, the rule was that the people who issued the challenges had to eat whatever I cooked for them. (This was to prevent people from choosing the most ridiculous ingredients and make sure they picked things that people would actually eat.) That and, whatever I came up with, I wanted to share with my friends. So naturally, it’s dinner party time!

Today’s menu was

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Ingredient Challenge #1: BBQ Rouladen

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Saturday, October 3, 2015 – So a little bit of backstory: As far as cooking practice goes, I’ve invented my own recipes, cooked random episodes from Good Eats, cooked a chapter from Chef Watson, and practiced my knife skills. But what do these all have in common? I decided all those things. So I decided it was time to push myself out of my comfort zone and do things that I wouldn’t otherwise do.

I took some inspiration Chopped and pantry challenges. The game was my friends would pick 5 ingredients, and then I would pick 5 ingredients, and then I’d see what I can make with all of those ingredients and only those ingredients.

JJ got first pick (by being the first person to respond), and he picked bacon, sausage, beef, cheese, and BBQ sauce. My first thought was one of the “crustless pizzas” he’d been making, but I didn’t want to copy him. My second thought was to choose bread as one of my ingredients and make a sandwich, but that was too obvious. So I took a page from bacon mania and decided to make something crazy, but prolly wasn’t all that crazy.

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Taiwanese-Style Beef Noodle Soup

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Mid-Autumn Festival 2015

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The Mid-Autumn Festival happened again, as it does every year. And every year, it’s an excuse for me to cook dinner for my friends. This year, I decided to tackle Beef Noodle Soup. It’s my mom’s quintessential dish, and even my brother has learned how to make it. So of course I too have to learn how to make it.

Not only that, but I decided to combine French cooking techniques to it. Taiwanese flavors, Taiwanese ingredients, made in the style of beef bourguignon (namely simmering on low heat for a few hours).

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Writeup: London Broil (grilled steak)

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October 5-6, 2013 – This week’s cooking class was about grilling, so I decided to grill some meat this weekend. We did a London broil in class, so I also did a London broil at home. Except we grilled it. So I guess it’s a London grill. And except we’re in Seattle, so I guess that makes it a Seattle grill. Which I’m pretty sure is also the name of a restaurant.

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