9/16/16

I’ve had a pretty hard few days recently, but I’m starting to feel like myself again. (I just noticed that I’ve been feeling a lot more depressed lately, but not so deep that it takes me a while to bounce back. I wonder if that has anything to do with the fact that I’ve finally taken my first step towards actual adulthood…) Long story short: I have my own chef’s knives now! It didn’t take that long to choose the correct chef’s knife for me (like, the actual chef’s knife–not the general set). At the end of the day, I’m actually quite satisfied with what ended up going for. I mean, it may not be the perfect blade for me, but it’s better than what I’ve been using: those really crappy house knives.

A few days ago, I made a chicken dish I’d seen on BuzzFeed’s Tasty app. It was really good, and then the leftovers turned out to be a very delicious burrito as well! What happened there was I wanted to finish them off the following day, but actually bought soft flour tortillas with the intention of eventually making breakfast burritos after watching yet another Tasty video. The hardest part of this new creation was how much of the insides to place inside the tortilla. I remembered, from last time I wanted to make the self-improvised breakfast burrito, that the ones I bought were too small. That was because I was aiming for the mini burritos they sell at McDonald’s. I don’t usually eat there, but we used to stop by the drive-thru and order breakfast burritos, right before church choir practice so we all had something in the morning.

Today however, I’m going to attempt this chicken dish again: the Chicken and Rice Casserole. I didn’t refer to the recipe however; I once again improvised. It reminded me of the time I completely BS’d one of my previous chicken dinners. This time, it was exponentially better with the extra stuff I added before the chicken breast. Wanna see? 

Initially, I added just 1/2 a cup of chicken broth, but decided to add a little more right before placing it in the oven. Even then however, the rice dried up a bit, so I added even more, so I predict I poured an extra 1/2 cup. Also, I added garlic salt, pepper, and cayenne pepper, all of which I just guessed.

That string cheese was the only cheese I had access to, so the mindset I was in was “you do what you can with what you got”: a very common belief in the modern world of rush hours and instant meals. As you can see, that worked out well.

I think it was still pretty good though. The chicken was slightly undercooked, but I only noticed a little bit of pinkness. It was the first time I’ve ever noticed that difference in the taste as well though, so I didn’t feed it to the dogs, just in case. Yeah, that’s why I didn’t give any to them. Sure, we’ll say that. Just kidding: I really did have their health in mind.

At least now though, I know what’d happen if I ate undercooked chicken, thanks to Sanitation & Safety: salmonella. I think. It’s not too serious though–just food poisoning. I know that probably shouldn’t be my attitude, especially if I want to cook food for other people, but in this case, I’m the only victim, so if I’m sick, so be it. Not like I’ll be dead. That would only be the case if I’d eaten the meat completely raw and that’s just nasty.

I took a lot of notes during class this past week. Even jotted down a list called “Blog Update”, with anticipation that I’d eventually be able to type it all out. Maybe I’ll mention it tomorrow, thanks to the weekend.

Speaking of updates, while I didn’t have time to type anything out, I did manage to take photos of my creations during my brief, educationally-induced hiatus. Here is the complete, original casserole dish I tried to replicate today–dammit, I forgot the broccoli! 

That same day, I also tried this apple bake thing, also inspired by a Tasty video

The idea was fine and I’m sure the recipe would have worked out perfectly…except the grocery store I went to didn’t have pre-made cinnamon bun dough. It was the very last ingredient I could find and I wasn’t sure if there was secretly a can inside with the dough already prepared, but took my chances anyway. Once I got home, it was all powder. I at least had the ingredients in order to turn it into a dough, but I feel as if the texture wasn’t the same or something.

By the time the dough had risen halfway, I noticed the apples might overflow because the dough was too moist to avoid sticking together. In fact, it had formed into one giant dough ball again, so the cinnamon sauce barely managed to go between the failed cracks even though I tried to form smaller rolls like the recipe advised. I had to stop baking midway in order to stuff the apple cubes back into the plate. Nothing fell out, but only because I took the liberty to shove it all back onto the platter.

I mean, it was good, but…still underdone. Hopefully the other store I go to will have it, so I can make it right one of these days.

Apart from the stuff I wanted to bring up from class, I think that’s all I have to say. Maybe I’ll find time to provide some insight on what I learned tomorrow. I mean, it’s not that I don’t have time, since I have Fridays off, but I had previous passions which haven’t been forgotten. I spent most of today on my Grey’s Anatomy marathon, prepping for the new season starting next week. If I wasn’t doing that, I was singing karaoke on the piano (I know that sounds redundant and silly, but there’s a freestyle feature on the app I use, which is just the recording function). So as you can see, I still want to live my life and practice my passions while learning about culinary arts. Cooking as actually become one of those passions, in fact, but I still love those other activities, so there’s no way I’m giving that up.

Break an egg!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s