I’m not the biggest jam/jelly fan but this picture really made me wish I had some toast or scones near by. YUMMMMM it looks soooo good!
Apparently this is a recipe from Alton Brown’s Good Eats and even though I’ve always known that preserves had a ton of sugar in it….but almost 4lb of sugar? WOAH! Apparently the sugar in preserves helps well.. preserve the fruit. Where did I learn that you ask? From Chow.com’s YouTubevideo about Jam. This video is filed under the playlist Obsessives and I LOVE that playlist!
Watching this video makes me really makes me appreciate obsessions/passions that people have to create such beautiful food porn for us to enjoy. Bow chica bow bow….yum..
So if all this talk about yummy jam has inspired you to make some, be sure to checkout Tom’s blog to see his experience on recreating this awesome marmalade cause he’s got some great tips. Don’t forget to thank him for such a yummy photo!
So a few days ago Jon and I went to the Hong Kong Supermarket in San Gabriel and picked up a few things, one of them being this Korean Tofu powder ($1.99 btw). We love eating this stuff at all the Korean tofu places near by, but the thought of making it at home while in PJs was just too fabulous!! I’m sure this isn’t a new thing but since it was the first time I had seen it, I had to get it.
It was super cold tonight so I decided to make it and of course blog about it! lol I’m lame…
1) Opened the package and noticed that it contained 3 servings. The larger packets were the seasoning powder and the smaller ones chili oil.
2) Measured out 8oz of water and boiled it in a small pot. Added the seasoning packet once the water was boiled. Turned down the heat.
3) Opened 1 container of silky tofu and sliced it in 1/2 cause I wasn’t about to eat 16oz of tofu by myself (come to think of it…I don’t think there would have been enough soup for 16oz of tofu…not in 1 serving at least).
4) Didn’t have fresh mushrooms on hand so I found a can of mushrooms and decided to throw half of it in. Of course I didn’t forget to add an egg to the pot cause that’s the best part of the tofu dish in my opinion.
5) Turned off the stove, poured the chili oil into the pot, and poured it into a bowl.
Overall the taste was ok…reminded me of those Mama ramen packets minus the lemongrass taste. It was spicy but maybe between a medium to spicy if you were to order it at a Korean tofu place. I think I should have used chicken broth instead of the water cause it might have added more flavor. Throwing in some real Kimchi probably would have helped.. lol Anyhoo, if i had to rate it, I’d probably give it a 6.5/10.
I do have to say that maybe I missed all the little sides you usually get when you go to a tofu place…but I did have a piece of gum after the meal and immediately spit it out to make sure that the flavor would only last 3 seconds… you know…to keep the experience authentic.. AHAHAHAHha
I was lucky enough to stay in Oahu, Hawaii for 2 full weeks last November and let me tell you… the food is soo awesomeeee! Jaxon had told me about poke before and how good it goes with beer so I was really excited to try it. We got a package of fresh Ahi Poke from Foodland (popular supermarket on the island) the first night we got there and let me tell you.. YUMMY! If you are into sashimi then you will love this. It’s salty and a little sweet and it went really well with Budweiser Select (Jaxon’s fav beer).
Here is a recipe I found online for Ahi Poke. I’ve never used this recipe before but it seems pretty easy to make:
1. In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
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