Angelbears blog

Biometrics

為了申請公民，今天去移民局壓指紋及照相，但去了很驚訝怎麼那個辦事處有點給它破爛吔，通知單還說是「FBI」替你來做相關服務，真是騙笑騙笑吔。 那有什麼「FBI」人員啊，倒是看到不少「老墨」（墨西哥人的簡稱）在現場服務，不是我看「老墨」沒有，實在對他們的服務水準只能猛搖頭。

我因為手指太乾，所以指紋壓的不好，他們竟然用我的居留證刮我的手指頭，真是熊熊給它不開心，後來還叫我做個「蠢動作」：就是將手指平放在褲子上，往下用力刷，真是快要給它「茄下去」，最後來了另一個老墨來按摩的我的手指，才過關，早該這麼做不就好了嗎，真是地。害我的手指到現在都怪怪地！還有，老墨，要提醒你們一件事，工作時不應該用「西班牙話」在我頭前談天說地，這不是職場應有的禮節。那麼愛說，休息時間再來說好了。切切切～

〔轉〕Carol大師： 蘿蔔燒雞翅

一直很喜歡Carol的食譜，但以目前我們家的人數＋老公公的挑食習慣，只能挑簡單的來做，才不會賠了時間又浪費食材及金錢。 謝謝Carol的分享！

(source: Carol自在生活)

 

蘿蔔的甘甜最適合跟肉類燉煮,燒的入味軟爛入口即化.

這道料理耐蒸耐熱,是很棒的便當菜~


蘿蔔燒雞翅
約5-6人份

材料:
雞翅12支,白蘿蔔1/2條(約500g),薑3-4片,青蔥2-3支,

調味料:
醬油50cc,紹興酒2大匙,烏醋1大匙,冰糖10g,鹽1/2茶匙,
清水500cc,

步驟:
1.雞翅清洗乾淨將水份瀝乾
2.白蘿蔔去皮切約1.5cm寬輪狀或塊狀,青蔥切段
3.鍋中倒入1大匙油,油熱將薑片及青蔥段放入炒香
4.然後將雞翅放入中小火煎至表面變色
5.再將白蘿蔔放入翻炒2-3分鐘



6.依序將所有調味料加入煮至沸騰
7.蓋上蓋子轉小火燉煮30分鐘至雞翅蘿蔔軟爛即可




補充:
1.雞翅也可以使用切塊雞腿肉代替
2.燉煮的步驟可以使用電鍋

Korean BBQ Steak Tacos 韓式烤牛排玉米餅

Grilled marinated Korean steak, fresh shredded Napa cabbage, Romaine, sweet onions, scallions and fresh cilantro on corn tortillas. Topped with a spicy chili sauce. （韓國烤牛排＋新鮮納帕的高麗菜＋萵苣＋甜味洋蔥＋青蔥＋新鮮胡荽葉＋玉米餅＋一種辣醬）<- 這個是CPK餐廳所賣的開胃菜（前菜）

老公公最近愛上這個外食「韓式烤牛肉」的玉米餅，算是變種墨西哥菜的韓式口味，有點像中西大合併的感覺，這道菜的口感很好，加上有許多的蔬菜，所以老公公喜歡，我也挺高興的，因為感覺是一道蠻健康的食物。用力google後，雖然找到了食譜（如下），看起來挺麻煩的吔。不知道會不會很難做。 

（Recipes Source : Korean BBQ Tacos)

INGREDIENTS AND RECIPES
4-5 pounds of flanken-style short ribs
4-inch corn tortillas, 1 bag (at least 40)

Kalbi Marinade
adapted from a recipe by Kevyn Miyata
(for 4-5 lbs of short ribs)

1½ cups soy sauce
¼ cup sugar
¼ cup honey
¼ cup sesame oil
8-10 cloves of fresh garlic, crushed
6 large green onions, roughly chopped
1 Asian or Korean Pear (½ roughly chopped, ½ sliced then mashed by hand)
Toasted sesame seeds

Combine all ingredients except meat in a bowl and mix well. In a one gallon ZipLoc bag, combine meat and marinade. Let sit for 24-36 hours, flipping over the bag every 12 hours or so to ensure the marinade is distributed evenly.

Kogi BBQ Sauce
adapted from Steamy Kitchen
3 tbsp sugar
2 tbsp gochujang (Korean fermented hot pepper paste)
2 tbsp soy sauce
2 tsp sesame oil
1 tsp rice vinegar
Sriracha to taste (optional)

Whisk together all the ingredients. If desired, add Sriracha a few drops at a time to the sauce until it’s hot enough for ya. :) If you have one, put sauce in a squeeze bottle to make taco assembly more efficient.

Cilantro-Onion Relish
adapted from Tasty Eats at Home
½ red onion, minced
1 tsp rice wine vinegar
1 tbsp cilantro
Juice of 1 lime
Pinch or two of salt

Add onions and rice wine vinegar in a bowl. Allow to sit for about 5-10 minutes. Drain and rinse. Add rest of ingredients to onions and stir to combine.

Napa/Romaine Slaw with Chili-Soy Vinaigrette
dressing recipe from The New York Times
2 cups Napa cabbage, shredded
4 cups Romaine lettuce, shredded
¼ cup soy sauce
2 tsp rice vinegar
1 clove garlic, peeled and minced
2 small jalapenos, seeded and minced
1 tsp minced fresh ginger

Whisk together the soy, vinegar, garlic, jalapenos and ginger and set aside. Combine Napa and Romaine in a bowl until mixed well. You should have a nice green/white color contrast. For best results, divide slaw into batches and dress each batch as needed so that the greens don’t get soggy.

DIRECTIONS

1. Grill short ribs about a minute per side on a really hot grill.
   
2. Separate the kalbi meat from the bones and gristle. Cut the meat it into strips lengthwise, then turn 90-degrees and dicing the meat into a “brunoise” of kalbi, if you will. :) If you like the gristle, I’d separate that from the bones and dice it up too. Set the meat aside in a bowl until there’s enough meat to start making tacos en masse.
   Kalbi “brunoise”

   OPTION: After all the meat is diced up, you can either use it straight away or refry it to caramelize the meat so that each piece has a little crunch to it. This extra step is also good if you’re going to use the gristle since it lets it break down a lot more. I’ve done it both ways, and the extra caramelization is really nice.

3. Heat a lightly oiled cast iron skillet over medium heat. Toast tortillas 30-45 seconds on each side and set aside. Working with a partner or two in an assembly line works great here so tacos can be made right after toasting.
4. Start assembling the tacos by putting a little meat in the tortilla, then top with a bit of the cilantro-red onion relish, a little slaw, a little more cilantro-onion relish, and then drizzle a little BBQ sauce to finish. We eyeballed all of these amounts, but don’t overstuff the taco or else it will too hard to pick up and eat. You can arrange about eight tacos per plate.
   

VARIATIONS

• Replace the cilantro-onion relish with a pickled radish/carrot salad (known colloquially as “mu,” if anyone knows what this is actually called in Korean, I’d love to know.) This was my second-favorite version of the taco that we made.
  
• To go even more Korean, I stole an idea from my friend Euge and blended up a jar of kimchi to make a Korean salsa that replaced the Kogi BBQ sauce. I’m not a big kimchi eater, but I liked this a lot. If you like kimchi, this is a great alternative.
  

I’m not sure how many tacos this actually makes because we’ve never had to use all the meat for tacos, and it’s never a bad thing to have extra kalbi around. :) I do know that you can get at least 40 tacos out of 4-5 pounds of meat. You can easily scale this recipe down for your own needs, but I was cooking for parties and needed a lot of food.

搞清楚牛肉：部位介紹 （Cuts of Beef)

Resource: 1996 Encyclopaedia Britnnica, Inc.

 

Resource: 中文牛肉部位介紹

 

Resource: 美國牛肉部位分法

 

Resource: 英式牛肉部位分法

 

以前在台灣當大小姐的時候，只知道牛肉麵及牛排，從來不知道牛可食用的部位有那麼多，還有依不同部位，有分較肥較嫩還有較老的肉，連烹煮的方式都因部位不同，有不同的方式，萬一用錯部位，那只有一個字形容：難吃到爆啦。 尤其到美國後，那麼多名字都不認識我，真是看了一個頭2個大啊，只好坐下來好好查查，認真學習不同部位要用那種方式來料理。現在才知道，女子無才真的不是德啊。

Upper half cuts from Wikipedia:

Chuck 肩胛— one of the most common sources for roasts and hamburger (適合燒烤及做漢堡）

Rib 肋脊 — short ribs, rib eye steak and prime rib 適合做牛排

Loin 前後腰脊— subprimals are: 適合做牛排

• Loin — subprimals are:
  • Short loin — from which T-bone steaks are cut,
  • Sirloin — less tender than short loin, but more flavorful, further divided into Top sirloin and Bottom sirloin, and
  • Tenderloin — the most tender, from which filet mignon is served, can be removed separately, or left in for T-bone and Porterhouse steaks
• Round 後腿部— lean cut, moderately tough, lower fat marbling, requires moist cooking or lesser degrees of doneness （適合燉煮）

Lower half cuts form Wikipedia:

Brisket	前胸（牛腩） often associated with barbecue beef brisket or corned beef （適合鹽醃過牛肉）
Shank	前腿used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts. （適合燉湯）
Plate	胸腹produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat. （適合燉牛肉，墨西哥法士達料理，烤腹肉牛排）
Flank	腹脅used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price. (適合碾磨或慢燉)

〔簡単な幸福的食譜〕：燻鮭魚三明治 Smoked Salmon Sandwitch

 

Picture & Source: 簡単な幸福 的食譜

(1)  小可頌搭配~   夾上煙燻鮭魚加上生菜、洋蔥絲、酸豆、及法式芥末子醬

Picture & Source: 簡単な幸福 的食譜 (wheat bread)

(2) 也可用全麥麵包替代可頌

 

English by Adamsbears:  

(1) Cut a croissant (substitute: wheat bread) into half  

(2) Smear some dijon mustard on the both side of croissant

(3) Put on lectures, smoked salmon, sliced tomato, sliced onion, and  capers  

 

前陣子，與老公公談到「身後事」，我說：「若我先上走，他沒有什麼差，還是照常過日子」，但反之，我問他：「要他先走了，我要怎麼辦？很多事我都還沒有學會，是必無法在一個人在美國生活的。」他就告訴我：你就把這里需要變賣需要處理處理後，搬回台灣就可以了。 天啊，沒想到他講的如此輕鬆啊。吼，完全沒有為我的將來打算。我真是無言啦。     天上的眾神明啊，我不留戀塵世，求求你請讓我先走啊！   

今日：How You Think is Everything

 今日老公公獨自去玩耍，但要求我開始讀「IBD's 10 Secret to Success」(Investor's Business Daily （美國）投資者商業日報10個成功的祕訣）,  老公公看我最近的士氣很低迷，所以想要我讀這些文章來激勵我，雖然我很感激他，但心中還是不免泛起滴沽啦（有用？有用？），這樣想真不健康，還是來讀讀看好了：

No. 1 ： How You Think is Everything. Always be positive. Think success, not failure. Beware of a negative environment. （所有的事情端看你怎麼去想。保持正面積極的態度。要去想怎麼成功而不是怎麼失敗。小心注意負面的環境。）

其實每個人都知道要保持樂觀及正向的態度去生活，這樣的方式也會讓自已比較快樂，但有時候就是很難去做到， 我一直覺的自已挺堅強挺獨立的，可惜的是到現在才發自已是那麼懦弱及膽小，當生命中充滿太多的失望時，不知道何故那種正向的思考就常常失去作用，或許這個時候更要反向操作，用樂觀戰勝命運吧！ 

sur-prise do

老公公昨日接到一箱大包裹，在門外一直嚷嚷著「薇薇安， 你買了什麼？這麼一大箱」，我就說：「我沒有買啊，你搞錯了吧」，我除了會網購保養品或衣服外（不過也是久久一次，可憐啊），跟我單身時比，現在是勤檢持家的模範人妻啦，但老公公一直叫我去看到底里頭是什麼（當下真是覺他很煩吔）。結果走進一瞧，卻發現那是一台收音機，老公公才說：「幫你買的啦，你不是很想要一台」，當下感動吔（但沒有哭啦，都老夫老妻啦），因為那是好几個月前我跟他說想要一台簡便的收音機，想白天在家時，可以邊聽邊做事，當時他說：「幹嘛要買這種東西」，結果沒想到選了一台質感這麼好的！ 開心噢（謝謝你，老公公）。

對了，  「老公公」，我還想要sony mini netbook 說, 還有那台我們上之看到的sony 單眼相機啦～ 然後老公開始  ， 哈哈哈，我真貪心吔。 

 

Vegan 素食者

Vegan: a people who do not eat or use animal products.

即「素食者」， 昨天看電視時學到的新詞，這種素食者是嚴守不食用奶油，蛋，乳酪，牛奶的或任何動物相關的產品。 很難想像自已不吃任何動物及其相關的產品吔，這樣會不會太辛苦啦。

(picture:  http://thevibe.socialvibe.com/index.php/2009/07/02/eating-vegan-causes-lower-bone-density/)

小插曲

   vail directory

昨天在等廁所時，與一位墨西哥樣的婦女聊了一下，很驚訝還算不糟的簡短交談。這几年早已遺忘與人面對面聊天的感覺，因為用英文聊天真是一件超難的事，常常受限於大腦對應空白及翻譯功能當機的狀況，僥幸搭的上話，但濃厚口音，也易造成碰壁的狀況比較多，所以很驚訝這次沒被再次打槍。 ^_^0