Rosemary bread

This is an Italian bread, which reminds me of the movie named "Godfather". I have no idea why I associate them together...can't help doing though.

(1) Sprinkle 1 1/2 tsp active dry yeast in 1/4 cup warm water, let stand until foamy;

(2) Blend 1 cup whole wheat flour and 1 1/2 cup all purpose flour;

(3) Add 3/4 cup warm water, 5 tbsp olive oil, 1 tsp sugar, 1 tsp salt and 2 tbsp chopped rosemary;

(4) Mix ingredients well and then knead into a smooth and elastic dough;

(5) Transfer dough ball into a slightly greased bowl, air-tightly cover with plastic wrap, let dough rise in a warm spot until doubled in bulk;

(6) Punch down the dough to remove gas;

(7) Cover dough with damp cloth and let it rest for 15 minutes;

(8) Halve dough and roll each dough into a 11-inch-long loaf, gently twist dough to create contours, then tuck ends underneath;

(9) Transfer to a floured baking sheet;

(10) Cover dough with damp cloth, let it rise for 30 minutes;

(11) Preheat oven to 400F;

(12) Dust loaf with 1 tbsp all purpose flour (with a sieve);

(13) Bake for 30 minutes or until golden in color;

(14) Let cool completely on the wire rack before slicing.

First capture from microscope

Very very excited today -- I got my first capture from microscope.

This reminds me of my middle-school experiment of onion skin cell, using an old style microscope, with only one lens, and of low resolution.

That's twenty years ago. Microscope was very expensive and always kept in wooden box with lock. My teacher put the box on the counter, opening the box and our eyes were sparkling.

At that course, we were taught to observe onion skin cell, and the homework was to draw the cells we saw via microscope.

Now, the whole world changes a lot.

The microscope in my lab is very complicated and advanced, and even with a camera.

I eventually got focused on the target, which is a thousand-year-old plankton.

Here it is, my first shot, Cool!

White bread plait

Dough:

1. Heat 50 cc water in microwave oven for 15s and then sprinkle 1 tsp active dry yeast into the warm water. Let it stand for about 5 min to form a foamy solution.

2. Combine 2 1/2 cup all purpose flour, 1/4 cup cake flour, 1/3 cup sugar, a pinch of salt, 1 beaten whole egg, 1/3 cup whipping cream, yeast solution and 140 cc (1/3 + 1/4 cup) milk.

3. Knead the dough -- stretch the dough, if a thin elastic film forms and in the end, the broken hole has zigzag edge, the dough is fully developed.

4. Place dough in a lightly greased stainless steel bowl, air-tightly cover the bowl with plastic wrap; and let it rise at a warm place for at least 1 hour, until doubled in bulk. Flour your pointer and pink it into the dough, if the hole does not rebound, the first fermentation finishes.

Bread:

1. Gently knead the dough to press out the carbon-dioxide and divide it into eight portions. Round each portion and cover with damp cloth, let them stand for 20 min.

2. Press each portion and roll into rectangle, fold it into thirds, overlapping them to the center, roll the dough down firmly into a 30-cm long strip. Divide the strip into three equal "sausages", plait them together and tuck two ends underneath.

3. Place them onto a lightly floured baking tray, cover with damp cloth and let proof at a warm place until doubled in bulk.

4. Preheat oven to 375F.

5. Bake for 20 minutes or until it is golden in color and sounds hollow when tapped.

6. Let cool on the rack until the inner temperature is 38-42 C.

How to keep asparagus fresh

Asparagus, tastes delicious.

It is very nutritious containing VA, VC, VB, potassium and gluthianone (an antioxidant). Above all, it is a good source of folic acid (folacin).

But I feel it hard to store asparagus, which easily turns rotten in its delicate tip and gets tougher in its end. I recently paid close attention to the supermarket, trying to figure out how they store asparagus. The conclusion drawn is low temperature, water for the stem and dry atmosphere for the tip.

I had a test last weekend: prepare a bottle, add some filtered water (about 2 cm), place a bunch of asparagus upright into the bottle and keep stem ends in water -- like a bunch of flower in the vase. The result came out very good. Asparagus looked good after two days chilled in the fridge (see the picture).

Another thing confuses me a log time is why urine has strange smell after we eat asparagus.

I eventually find the answer:

It's the result of a simple chemical reaction. Asparagus contains a sulfur compound called mercaptan. (It's also found in rotten eggs, onions, garlic, and in the secretions of skunks.) When your digestive tract breaks down this substance, by-products are released that cause the funny scent. The process is so quick that your urine can develop the distinctive smell within 15 to 30 minutes of eating asparagus.

(Quote from: http://www.webmd.com/content/article/43/1671_51089)

Very interesting!

Breakfast

Today's breakfast: a bunny!

Boiled egg, steamed bun, fish oil capsule, baked sweet potato; and coffee, orange juice, yogurt...

Plain popper

Four-day holiday, it is time to nestle into the soft couch and watch some favorite movies, and, of course, with a full bowl of popcorn. For a long period of time, I reject popcorn. It has been in my list of junk food, too much fat (even trans-fat), sugar or sodium, high calorie, though it smells attractive.

My favorite host, Alton Brown, once mentioned in his show, that popcorn is actually a healthy snack, of high fiber, sugar free, sodium free, low calorie and low fat, IF IT IS POPPED IN A PLAIN WAY.

Okay, that's what I am looking for, a plain way. In his recipe, he still uses 2 tbsp olive oil, 1/4 tsp kosher salt or popcorn salt and some jalapeno seasoning mix for 1/4 cup popcorn. So, my question is, what about popping it without any additive, extremely no sugar, no fat /oil, no salt added? Can I accept that taste?

Here is my test:

In a paper lunch bag, add about 1/4 cup popping corn and fold the top of the bag three times so that it can be sealed well. Shake evenly and then place it into the microwave oven. Under "popcorn" mode, set 4 minutes, and press "Start". The first pop happened in 1 minute, followed by firework-like explosion, in the end, there were about 5 seconds between pops. Done. Wow, good smell!

After putting these popcorns into my stomach, I have no reason to express any dissatisfaction.

The paper bag can be reused for several times, because it is not contaminated at all, very clean.

I have another good idea, popping a large can of poppers and keep them as cereal-milk breakfast, kinda smart, eh?

Here is a pic of an excited popper running towards his friends :=)))))

Little bunny foo-foo

Happy holiday!

Mapo Tofu

This is hot, very very hot!

Preparation:

(1) Add some vegetable oil in ground pork, blend them well;

(2) Chop green onion (or scallion);

(3) Dice medium-firm tofu into 1-2 cm small cubes;

(4) In a small bowl, whisk 2 tbsp tapioca starch into 1/4 cup water;

(5) Finely mince dry red pepper;

Directions:

(1) Heat wok or skillet under medium-high;

(2) Add some oil, and sauté minced dry red pepper until aroma develops;

(3) Stir ground pork into the wok and break up lumps;

(4) Add tofu dices, blend well;

(5) Add water (or broth); the level of water is just over tofu;

(6) Cover and cook under medium power for 5 minutes;

(7) Increase power to high, stir in starch solution;

(8) After the sauce is condensed, stir in chopped green onion or scallion and sprinkle salt and ground Sichuan pepper for taste;

(9) Serve with white rice.

Apple pie

When bags of Cortland Apples pile on the shelf, that's apple pie season. I love the taste of apple pie filling, soft and sweet with a little bit sour, so that you won't feel boring; and the pie crust, crispy, light...

The most difficult job in making a pie is pie crust. I absolutely failed at my first try. Hardworking is good, however, overwork, uh, I told myself, never, never, overwork on the pie crust.

Well, the second time, I got an excellent pie, Hurray!

Pie Crust:

(1) In a mixing bowl, blend 1/2 cup cake flour and 1 1/2 cup all purpose flour;

(2) Cut 8 tbsp chilled margarine in small portions and sprinkle evenly over the flour mixture;

(3) Slash small margarine portions with fork, hold the bowl, shake it, so that flour can be covered with margarine very well, until mealy;

(4) Sprinkle ice water (I put some ice cubes in the water to maintain the temperature) one tbsp at a time on the flour mixture, shake the bowl to help mealy flour absorb the moisture, totally, 10 tbsp ice water is required;

(5) Although the dough doesn't look like a real dough, with bits and pieces and don't fully hold together, don't hesitate, stop, put down the bowl, open two zipper sandwich bags, halve the "dough" and transfer each portion into one bag, press out gas, and seal the bag;

(6) Quickly form the "dough" into a ball and pat into a flat disk, chill in the fridge for at least 30 minutes (I chilled them overnight).

Filling:

(1) 4 cortland apples, peeled and sliced;

(2) Blend apple slices with 1 tbsp lemon juice;

(3) In a bowl, blend 7 tbsp sugar, 3 tbsp all purpose flour, 1/2 tsp cinnamon powder and pour into apple slices;

(4) Blend the mixture until all slices are well covered with cinnamon color.

Pie:

(1) Flour the working surface, and brush to remove access flour;

(2) Transfer one chilled dough on the board and roll it out into a circle, which is 2 to 3 inches larger than the 9 inch pie pan. Transfer it to the pie pan, shape it well;

(3) Pour filling on the crust, flat the top with a wooden spoon;

(4) Transfer the other chilled dough on the board and roll it out into a circle, 2 to 3 inches larger that the 9 inch pie pan, evenly slice the circle to obtain 10 strips;

(5) Make lattice top following the directions presented in the figures:

(6) Preheat oven to 375F. I like crispy pie, so I only brushed water and sprinkle sugar on the lattice top;

(7) Bake for 15 minutes and then reduce heat to 325F, bake for another 40 minutes or until the pie turns to golden-brown in color and filling bubbles.

Cutie and beauty

Hamburger: Lightly fried tomato and scramble

Avocado and grape fruit

Asparagus

(1) Rinse asparagus and trim off tough ends;

(2) Halve the thick portion lengthwise, but don't break the delicate part;

(3) In a skillet, add 1 cup chicken stock and 1 tsp salt, bring to boil;

(4) Place in asparagus, cover and simmer for 5 minutes, and transfer asparagus to a plate;

(5) Add in sliced mushroom (brown or white) and soy sauce (optional) to the stock, bring to boil;

(6) Cook for 5 minutes and then transfer mushroom on asparagus;

(7) Whisk into 1 tbsp tapioca starch, condense the sauce;

(8) Pour sauce on mushroom and asparagus, serve immediately.

Sunset dinner

Dinner got ready at 7h. It's daylight saving time now -- seven o'clock, time for beautiful sunset. Though it says there will be another snowy weekend, I can feel spring is approaching. Having dinner in this warm sunshine really cheers me up.

Look at this pork dices in ketchup, sunshine does improve its color, eh?

Chicken rice

Traditional Singapore chicken rice (Hainanese chicken rice) is served with chicken, soup and condiment.

I like the way they prepare chicken rice, which brings rice very different taste and smell. But, in order to have a healthy diet, I don't use chicken fat to fry rice, and I also add some vegetables in the rice, to develop much more aroma and nutrition.

Here is my way of making chicken rice.

(1) Rinse 1 cup white rice (I prefer calrose rice to Thai rice) and soak rice for 1 hour;

(2) Strain to remove water;

(3) In a wok or skillet, add 1 tbsp oil;

(4) Under medium-high power, sauté chopped green onion and ginger root until aroma develops;

(5) Add corn, chopped carrots and celeries and sauté (mushroom is also a good choice);

(6) Stir in rice and 1 tsp salt, don't over work, just make a good blend;

(7) Transfer the mixture to rice cooker, add 1 cup unsalted chicken stock, press down "cook" and let it do the rest of the work;

(8) Serve immediately with any other main courses, fantastic shinny rice!

Sweet and sour pork dices with peanut

I am very satisfied with my creation of this recipe -- a perfect mate for white rice.

(1) Dice boned pork chop into about 1.5 cm small cubes;

(2) Rinse and squeeze to remove water and blood as much as possible;

(3) Marinade dices with 1 tsp salt, a pinch of baking soda, a pinch of ground Sichuan pepper (optional), and 1 tsp dark soy sauce;

(4) Blend with 1 tbsp vegetable oil before cooked;

(5) Chop green onion;

(6) Prepare sauce: mix 1 tbsp tapioca starch, 1 tbsp rice vinegar, 2 tbsp sugar in 1/2 cup water;

(7) Under medium-high power, stir dices into hot wok;

(8) Reduce power to medium, cover and let cook (the moisture in dices can prevent them from sticking to the bottom when well-covered);

(9) Cook for five minutes or until they are cooked through;

(10) Remove cover, increase heat to high, blend in 1 tbsp dark soy sauce to produce nice color;

(11) Blend in chopped green onion, stir until aroma developed;

(12) Blend in 1/2 ~ 1 cup roasted peanut or cashew (depending on your taste);

(13) Pour sauce in, stir until it gets condensed;

(14) Transfer to the plate and serve immediately.

I like to blend it with white rice -- pork dices taste tender, the sweet and sour sauce provides marvelous flavor, peanut or cashew is more welcome than pork LOL.

Boned pork hock roll

Pork hock is one of my favourites, no matter baked, simmered with soy beans, braised or cooked with soy sauce. One of the popular ways to make pork hock as a main course in festival is boned pork hock roll.

(1) Four pork hocks are boned with sharp knife, reserve bones;

(2) Rinse boned hocks and season with 6 tbsp salt, let stand in the fridge overnight;

(3) Rinse seasoned hocks to remove excess salt;

(4) Divide meat so that it can evenly distribute;

(5) Place some slices of carrots, roll hocks tightly to form tube and tie with kitchen twine;

(6) In a 5 qt. pot, add 2L water, put in rolled pork hock and bones, bring to boil;

(7) Remove foam, add two white part of green onion, two anise stars (optional), two pieces of ginger root and some drops of lemon juice, reduce heat to medium-low, let simmer for about 1 hour or until cooked through;

(8) Transfer rolls to wire rack, let fully cool;

(9) Strain soup through a sieve to remove all solid ingredients including bones -- soup can be used as stock;

(10) Remove twine, and slice hocks and arrange them on a platter, garnish with chopped parsley flakes.

The skin of hocks tastes very chewy, hocks are not greasy, yummo!

Rimouski Impression (V) Pointe-au-père

Memory is not a river of no return, it is so alive and in vain.

This area belongs to Rimouski city, which is famous for its lighthouse and Maritime Museum (Musée de la mer).

This museum commemorates the 1914 sinking of the Canadian ocean liner Empress of Ireland, a disaster which claimed 1,012 lives. This thoroughly compelling exhibit features relics taken by divers from the shipwreck itself and a dramatic 3-D film presentation that documents the events which led to the tragedy.

(Quoted from http://www.quebecheritageweb.com/trail/trail_details.aspx?&trailId=32)

Lighthouse:

Museum with part of it slanting the same way as the wreak does on the sea floor 8 miles off the point:

Rimouski Impression (IV) Downtown

Memory is not a river of no return, it is so alive and in vain.

A historic house, which is located at 1, rue de l'Évêché Ouest. It is now used as a café -- Aux Bienfaits (chocolaterie, patisserie, café et sandwich):

Traditional Cathedral church versus modern opera:

Christmas eve:

Night view of Cégep :

Snow sculpture at Université du Québec à Rimouski:

Over the rainbow:

Rimouski Impression (III) Parc Beauséjour

Memory is not a river of no return, it is so alive and in vain.

Canada Day, fireworks:

Rimouski Impression (II) Sentier

Memory is not a river of no return, it is so alive and in vain.

Every October, I came here to watch snow gooses:

Rimouski Impression (I) Saint Lawrence River

Memory is not a river of no return, it is so alive and in vain.

Rimouski is a Canadian city in the central part of Bas-Saint-Laurent region in eastern Quebec. It is located on the south shore of the Saint Lawrence River at the mouth of the Rimouski River, north-east of Quebec City (Quoted from wikipedia).

(snapshot from google map)

Graceful Saint Lawrence River in her most magnificent moment -- sunset:

Brilliant deep blue broad river:

Sitting on this "Ocean liner", I feel as if the ship were moving and the ocean wave were pushing it from side to side; the entire river opens before me.

What a life:

I love taking a walk along this rive after lunch:

Winter, peaceful, quiet. At the first glace, I felt I were shifted by strong wind to Arctic.

Fishing in these cute matchboxes:

Wanna have a picnic?

　

Cook rice without rice cooker?

Am I crazy? Life is boring, why not finding some exciting thing to do?

I would like to find out how my granny cooked rice in a traditional way -- without rice cooker, only a pot on the stove.

Here is my experiment:

1) In a 1 qt. pot, add 1 cup rinsed calrose rice (two serves), soak with 1 1/3 cup water for 1 hour (1 2/3 cup water for Thai jasmine scented rice);

2) Bring it to boil under medium power, stir every five minutes;

3) Reduce heat to minimum, cover and cook; rotate pot gently to let condensed water aggregating beneath cover flow down to rice;

4) Cook until "holes" or "craters" can be found;

5) Simmer for another 10 minutes;

6) Shut down power, cover and let stand on the stove for another 5 minutes.

Okay, it is time to enjoy the shiny and pearl like rice. Much better than the rice cooked with rice cooker LOL

How does steamed sourdough bun taste?

Sourdough bread tastes so great, then, how about steamed sourdough bread? I used the same method to prepare sourdough starter and finish the first fermentation. After pressing out the gas, I shaped them as that I did in making steamed bread. And let them sit for about 30 minutes.

I steamed them for 15 minutes and then shut down power, keeping the steamer covered for another 3 minutes.

Okay, let me take a look.

It seems that those buns were in good shape with a shiny skin.

However, ur, it tasted too SOUR, too tangy.

Whyyyyyyyyy?

I think and think and think...

First of all, it is the temperature.

Baking carries out at 375 - 425F, much higher than steaming. This high temperature allow alcohol to evaporate and leave the bun as much as possible and the rate is quite faster. Therefore, baked sourdough bread doesn't have a strong taste of alcohol. I later did another test -- reheating chilled steamed buns in microwave (uncovered), and it comes out with a better taste. See, that's it!

The other reason is that baking provides buns a crusty skin, which smells good and tastes marvellous and covers the tangy and sour tastes a lot.

So, traditional cuisine deserves frank trust; and, most of time, we pay cost in innovation :(

Flounder

I used to buy fillet. But, this time, I just got attracted by the special positions of its eyes, and picked one back home. It was not easy to clean a flounder. My granny always told me not to
break the gallbladder, otherwise the fillet would taste bitter.

Almost well-done:

The bone, I stewed it to prepare stock.

Season fillet with salt, drain and dry.

In a 1 qt. pot, add small dices of celery and carrot, fish stock and ketchup, some salt for taste, stew at medium power.

In a skillet, add some oil, heat under medium power.

Dredge fillet with 1/4 cup all purpose flour, and fry in the hot oil until fillet turns to white in color.

Transfer to a plate.

Stir leftover flour in the skillet, then stir in well cooked vegetable mixture. Pour condensed mixture on fillet.

Serve immediately.

Taste very special.