Published by Josh at August 18, 2010
in Life.
After much prodding from just about everyone, this update has finally occurred. I know, I know, this should have come two months ago, but, with the new baby, things just got a little crazy and Facebook and Twitter became the primary means of communication.
First off, I know you’re all looking for pictures. I’ve uploaded a bunch of them to Flickr, and we’ll try to keep adding more. Since I’m never going to upgrade to a pro account, the oldest pictures will eventually roll off. I doubt a picture will be up for less than a month, though.
We’ve been having tons of fun with Corinne. And it’s bath time, so more will come soon!
As the cold winter weather heads in, kickball season is coming to a close. Check out the video for highlights of our season!
G-Town Kickballers:2009
Laura and I are signed up for the 5K through Lawrence on April 19th. I’m totally going to win.
Published by Josh at February 25, 2009
in 360 and Life.
Sick Sunday night into Monday. Still don’t feel wonderful. Flu or food poisoning. Jury is still out, but a co-worker argued for flu. I’m leaning that way, as I’d prefer that to be the cause. Watched many car chase shows on my sick day between naps. That’s pretty much all TrueTV shows all day during the week. I don’t think I saw a single criminal get shot though. Sad.
Finals season beginning. Many papers due very soon. Plan is to tackle one paper this weekend with my partner, next weekend I fly solo on the Ethics paper. Two weeks off, then my final module begins.
Got my arm in a KC Star picture. Very proud of myself.
My 360 is totally back. Hooked up, but not fired up yet. Time to remedy that.
Published by Josh at December 2, 2008
in food.
Same procedure, but slightly different ingredient amounts to try to correct what went wrong last time.
1/2 package rice stick (M) noodles (Three Ladies Brand)
6 tablespoons fish sauce (Squid Brand)
2 tablespoon concentrate cooking tamarind (Por Kwan brand)
4 heaping tablespoons ground fresh chili paste (Huy Fong Foods brand)
3 scallions
handful mung bean sprouts
6 tablespoons sugar
1/4 of a small shallot
1 teaspoon minced garlic
1 package chicken
2 eggs
handful chopped peanuts
Results: Too much tamarind and fish sauce. Occasionally, the sour taste of the tamarind or salty fish taste will jump out of a noodle to suprise attack the tastebuds making the dish a little less appealing. Cooking went much better this time through, with nothing burning or sticking to the skillet, and cleanup wasn’t nearly as bad.
Lessons Learned:
1. Doubling the amount of tamarind and fish sauce was too much. Fish x4 and tamarind x1 is likely the next step. The chili paste will likely move to x3, with some support from my hot chili sauce (Huy Fong Foods Brand) that I’ve used on Iron Chef chicken for the past year or so.
2. The shallots taste so much better when they’re not burnt to a crisp on the bottom of the skillet.
3. Clean up as soon as finished. The tamarind/fish sauce smell likes to linger.
Rating: 0/5. While what I made was decent, Pei Wei takes this one while I continue to figure out the sauce ratio.
