BEEF!

From Vegetarian To Meaty

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I like my breakfast to have a side of science.

Today was one of my busier day’s off. I had to take care of a few things around the house, and I made a different breakfast to counter the last couple of bacontastic ones. I made a Chinese style Frittata with a spicy gingery oyster sauce, brown rice and some yogurt and mandarins to counter the sick burns that awesomesauce leaves.

Almost vegan… almost.

The Frittata is packed with all kinds of vegetables; like an entire shredded carrot, bean sprouts, green onion, mushrooms, chopped spinach, and some chicken broth for extra flavour. I didn’t use a single bit of cheese on this breakfast, which is a rarity when it comes to omelettes and frittatas (at least for me). I ended up liking it a lot more than I thought I would. It isn’t everyday that I think about putting carrots into eggs, and I’m actually not a big fan of carrot, but I’ve found if I shred it I can tolerate it more than whole. The best part is that I’ll have leftovers for the next few days. 😛 I’ll be able to bring questionable homemade food to work for the old unimaginative old biddies to awkwardly glare upon.

Hawt

There’s an optional sauce you can make that consists of oyster sauce, chili garlic sauce, sambal oelek, or sriraccha sauce. I added some ginger to mine for a little more zing, and almost everything I put ginger into seems to amplify the flavour factor. But if you’re lazy any sauce will do.

Look it’s food!

I tried another food lifehack; slow cooking Mongolian beef! I made a Mongolian beef sauce and added some sliced sirloin into the crock-pot along with some bell peppers and mushrooms and let it all mingle for about 6 hours. I stir fried some snowpeas and carrots with more of the bean sprouts from this morning; everyone seemed to love it. The meat was melt in your mouth delicious, and the best part was that little effort had to go into it, get some meat, veggies, sauce and just let it do its flavour-thang. I’ll have to consider more crock-pot related ideas down the road, especially for those busy work nights. I’m finding that I’m having to cook more, and on some nights I feel like I barely get to sit down.

Carbonada For The Soul

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We had a nice afternoon, the sun proved not to be a myth! But once the sun no longer graced us with its presence the cold moved in quickly. I made a Chilean based soup I found while scrounging the food part of the internet yesterday. I became curious about Chilean cuisine and stumbled upon a soup called Carbonada. It’s a beef vegetable soup. I followed this recipe minus the pumpkin. I also had to improv a little on the onion situation with a mixture of green onion and a shallot in place of the yellow onion. There was also some leftover rice from another dish the other night, but not enough for it to be noticed in the big soup. I might make some quinoa to go with it, it’s good for you and I have an odd craving for it for some reason…

Soup’s On

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On my final night of trying to poison people that live in the same living space as me I took the steak from last night and made vegetable soup. Chopped up some carrots, bell pepper, onion, shallot and added some mashed potato from last night too, and also threw in a can of chopped tomatoes. I also wanted to try making a bechamel sauce for a bit of creaminess and additional flavor. Then of course you have your herbs and spices… more paprika! I’m not sure why I like paprika so much. I seem to go for sweet Hungarian for the most flavor.

That will be enough cooking blog posts for awhile. I’ll get back into writing other stuff tomorrow. :zorak:

Because there wasn’t enough steak last night

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Ordinarily I don’t do steak two nights in a row, but that seems to be the majority of what is in the deep freeze. I seasoned them with salt, pepper, and lemon pepper. Then I sauteed some onion with balsamic vinegar, and made homemade paprika mashed potatoes and paprika green beans.  I have to say, today’s weather combined with dinner made me feel like I was still in the summer months.

If I have enough for leftovers I’ll come up with a good dish to recycle them into tomorrow, if not I still have shrimp as a backup plan. 😛

Meanwhile, I’m making good on my SFM project for an upcoming gameplay video. I’ve segmented the audio and animated the characters, now I just need to work on lighting and camera positioning. From what it looks like I’ll probably have to perform three separate renders for particular scenes. I can’t do it all in one go because SFM doesn’t like it when you have too many keyframes on a particular model. So what I have to do is animate what I can, then split off what I need and save two different files. It’s kind of annoying, but I’ve dealt with this before and know my way around it. I spent a good few hours animating a 46 second clip, granted a good portion of it was me trying to get good positioning but, wow… it adds up after awhile..