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This post is dedicated to all the booty lovers out there armed with Adobe Photoshop in one hand and a love for curvy jelly behinds. Yes…this post is dedicated to Jaxon.. lol. Here ya go!

I’ve known Jaxon for at least 5 years now and I’ve never seen him cook anything. I’ve heard that he makes a mean ramen from the package but never tried it, so who knows if it’s true…lol.

Anyhoo…since we were in Las Vegas for a week earlier last month, Jaxon decided he would whip up his famous beef tacos for us to eat. The day he cooked was the day Blizzard released World of Warcraft’s 2nd expansion, Wrath of the Lich King. So while Jaxon slaved over the stove, Jon and I got to explore Northrend.

The video might not be super exciting for most of you guys but I think it’s pretty funny. I guess you’d really have to watch the whole video to see my favorite part.

Woops forgot to mention that the tacos were really really tasty! The shell was just warmed and slightly fried while the beef was soft and flavorful. I added some salsa verde to mine and it was super yum

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

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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:

INGREDIENTS

* 2 pounds fresh tuna steaks, cubed
* 1 cup soy sauce
* 3/4 cup chopped green onions
* 2 tablespoons sesame oil
* 1 tablespoon toasted sesame seeds
* 1 tablespoon crushed red pepper (optional)
* 2 tablespoons finely chopped macadamia nuts

DIRECTIONS

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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