adelagia: (mst3k | strawberries)
Have I ever told you guys about my superpower? It is the greatest, and by "the greatest" I mean the most disgusting affliction known to mankind. Let me elaborate.

Listen, I will eat a lot of things. Among the people you know, I am very likely at least in the top three of the most adventurous eaters. Fish eyes, pig's ears, every innard available -- they all go happily down my gullet. However, I do draw the line at insects. I mean, all the power in the world to you if you have no problem with them, but I do. I find them repulsive in every way. Which is probably why they manage to worm their way into my food with amazing frequency. ([livejournal.com profile] sarea_okelani will tell you the look on my face when I found, on separate occasions, a caterpillar in my ramen and a beetle in my spinach salad.)

A few days ago, I was out buying cleaning supplies for washing my walls (for repainting; omg, the walls look so good now - pictures forthcoming, once I properly unpack all my worldly crap) and for my troubles, I thought I'd treat myself to a taro milk tea. A lovely plan, and foiled incontrovertibly by the fact that IT CAME WITH A COCKROACH IN IT.

Let's let that sink in. A COCKROACH.

Sarea and I are heading down to LA for a little bit (to visit the Wizarding World of Harry Potter, YESSSS) and meet up with [livejournal.com profile] jade_okelani, who is now reconsidering eating meals with us (me). Lol. It is, sadly, my curse and my cross to bear.
adelagia: (mst3k | whimsy overdose)
I've been watching the Great British Bake-Off recently on PBS. They're two seasons behind -- it's the one with custardgate, which I only know of because of the Big Fat Quiz of the Year -- but it's new to me, so shhh on spoilers. :) GBBO is great; it's one of the only reality competition type shows I like (the other being Face Off). There's no manufactured drama or backstabbery or sniping, and all the contestants are super sweet and seem to genuinely like and respect each other. Best of all, they're crazy talented, and there is such delight in watching talented, passionate people do what they do.

Of course, watching it makes my mouth hungry as hell for everything they make, and it's also tickling the dormant baking monster in me.

bakeymonster
Please can we bake? Oh please, oh please, oh please?


Back when I was living in Chicago I used to bake all the time; I'd bring in stuff to work just about every Monday (to the point where people got upset and demandy if I didn't). There's something about baking that's so therapeutic and satisfying -- when it comes out right. But then I moved, out of the country, so I had to shed a lot of belongings, and much of the bakeware didn't make the cut.

[moment of silence]

After yesterday's episodes of sweet doughs, featuring lots of brioches and buns and tea loaves, I decided I had to -- had to -- make my own tea loaf. So today I ventured out after work for a loaf pan, thinking Goodwill would be an excellent place to get a decent pan for little to no money. How wrong I was! The cheapest and, incidentally, crappiest one was six dollars. Six dollars? At Goodwill? NO THANK YOU. I popped into Fred Meyer next, where they were having a 25% off sale on their bakeware, so I got a brand new loaf pan for $5.50. Take that and an emphatic tsk as well, Goodwill. You used to be cool.

Anyway, my raisins and cranberries are now soaking, and if all goes to plan, tomorrow I shall be cramming a fat lot of tea loaf into my face.
adelagia: (mst3k | whimsy overdose)
I just bought the Thug Kitchen Official Cookbook! [livejournal.com profile] sarea_okelani brought it to my attention a few months ago, and reading it is a delight. It yells at you in a completely supportive way and makes you want to take control of your crappy, tiny kitchen. For example, this caption on their whole wheat biscuits recipe: Make your own biscuits because that store-bought shit is shady as hell. Food shouldn't be packaged like a stick of explosives. That shit is unnatural. Heh. I haven't made anything from it yet; it just arrived yesterday. But I'm excited to! Maybe I'll even post the results! But let's not get our hopes up about that!

I also like those really metal recipes on tumblr, like this one for a waffle ice-cream sandwich: ONCE YOU HAVE THOSE TWO LITTLE SHITS IN YOUR HAND THROW THEM ACROSS THE ROOM SO THAT THEY LAND PERFECTLY IN YOUR TOASTER. IF YOUR AIM SUCKS ASS JUST PUT THEM IN GENTLY WHILE TRASH TALKING YOUR TOASTER BECAUSE YOU’RE STILL HARDCORE. Hell yeah. I guess what this tells us is that being yelled at about cooking really gets my ass in gear.

Also purchased a handheld milk frother, which is SUPER COOL :D I'm going to froth EVERYTHING.

adelagia: (mst3k | plot thinnens)
PART I | PART II




DAY 5: I DON'T KNOW WHAT THE WORD STRATEGY MEANS, BRYANT GUMBEL

We weren't able to get Saturday tickets, and although we were missing several things we would have loved to see, like Dylan O'Brien's face at the Scorch Trials panel, having a day's reprieve from the nonstop madness of Comic Con was quite nice. Instead, [livejournal.com profile] jade_okelani and [livejournal.com profile] ropo drove down from LA to pick us up and ferry us all to more spa goodness. Sarea went back to Cascade, and the rest of us carried on to Karma. We all met up afterward at Oscar's, because those octopus tacos deserve to be eaten more than once. A girl in line behind me asked for a recommendation; obviously the immediate answer was the octopus taco, but she was not about that business, so I recced the surf and turf instead. Her grave loss.

Not for the first time, we lamented the lack of such good stuff in Seattle. We're a seafood town, too; why can't we accomplish the same standards?

I mean, really )

adelagia: (mst3k | plot thinnens)
PART I




DAY 3: THE LINE FOR ___ BEGINS HERE

Our first day of Comic Con! Our hotel was on the Pink shuttle route, the stop just off the corner curbside. Based on my long-ingrained penchant for turning up to things much earlier than I need to, we aimed for the 7:30am shuttle to get to our 10am panel, and got in line behind a few other con-goers.

It's a tad early...
Adelagia: "Hooray!"
Sarea: "... I guess."

Long days ahead )

adelagia: (mst3k | plot thinnens)
DAY 1: EVERYTHING GOES WEIRDLY WELL

We started the day at the crack of dawn, [livejournal.com profile] sarea_okelani having stayed over the night before so as to not have to get up at ungodly hours to drive over. Plan A, which was to hire an Uber to get us to the airport, thankfully went off without a hitch. As did getting through security -- we were directed to the pre-approved line, so no requirements to remove shoes, toiletries, laptops, jackets, etc. (though I got through the metal detector just fine with both a hoodie and a denim jacket, Sarea set off the machine with her hoodie and was made to go through again without it). With plenty of time to waste, we strolled across the concourse in both directions and settled for breakfast at the food court. Breakfast was fish tacos, chowder, and coffee because at the airport, there are no rules.

The flight itself was uneventful, except for the defective latch for my tray table, which allowed the table to fall every time the person in front of me so much as breathed. Upon arrival, we hoofed it over to the courtesy van pick-up area for our hotel shuttle; it showed up right as we did, and when we alit, the driver gave Sarea her bag first, so we were able to check in without any wait. All these incredibly smooth and non-tedious travel experiences made us very suspicious; we waited the whole day for several snafu-laced shoes to drop.

The suspense! )

adelagia: (pixar | dory)
Our intrepid Portland adventures continue! Here's PART I in case you missed the massive amounts of food we crammed down our gullets the first two days.




So. Much. Food. )

adelagia: (Default)
Get ready for food porn, friends; [profile] sarea_okelani, [personal profile] slitherhither, and I just got back last weekend from eating all the things in Portland. On this trip, we discovered that, contrary to popular belief, our stomachs are not limitless chasms. Portland totally broke us, and we still have yet to fully recover. As Sarea noted, it feels like my stomach has a bandage on and is just limping along with a little crutch. But let's start at the beginning, which, as you may recall, is a very good place to start.


With thanks to Sarea for coding all the pictures for me... )


adelagia: (pixar | little chef)
This is probably a long shot, but by any chance does anyone know what kind of cheese they use in Chinese bakery-style cheese buns? Some of them do it with a strip on top, some inside the bun, but I can't find proper details anywhere for either on the almighty internet. Help me, f-list, you're my only hope.

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