yuzu, part deux: the fruit of my loins.

remember a few posts back when i made yuzu pasta and my girlfriend whipped up an amazing batch of yuzu cupcakes?

while i would like to pretend that culinary curiosity was the only force of nature which inspired such an amazing post, the truth is not quite as glamorous.  we cooked an entirely yuzu themed meal because we had so many yuzu we didn’t even know what to do with them.  we literally had so many we were bathing in them.

we worked hard, and when all was said and done, we had accomplished a great feat.  we breathed a deep sigh of elation and continued with our lives.  two yuzu recipes had been born out of a desire to let no fruit go wasted, and that was nothing to be scoffed at.  after all, necessity is the mother of invention.

like any normal person would after living through such a trying ordeal, i thought i was done with yuzu recipes for the year.

as it turns out, i was sorely mistaken.

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Diced!: Misha – Inverted Cumberland Mini-Pies

guess what?

i’m participating in my first ever cooking competition. the showdown is titled “diced!” (named for its food network counterpart, “chopped!”), and it is being hosted on none other than the illustrious Rantings of an Amateur Chef. i am one of six participants.

here’s the part where i need your help. the four contestants who get the most votes on the polls move on to the next round. it would be absolutely excellent if i could be one of those four. so if you have the time and feel like extolling the virtues of pmk, swing on by Rantings of an Amateur Chef, like my post, and tune in on the 7th this month to cast your vote for me.

thanks in advance!

Rantings of an Amateur Chef

Today we have an entrant for the first course of the Diced! competition. Contestants were instructed to create or find a recipe for an appetizer, soup or salad containing the following ingredients: Corned Beef, Canned Corn, and Corn Flakes. They were instructed to make their dish and create a blog post about it, including pictures. You can help determine who advances to the next round. After the last post, I will post a poll where you can vote for contestants to move on. Vote for the post you like the best. You can vote because of the inventiveness, the yummyness, the use of ingredients, the quality of the writing and pictures or for any other reason. The poll will be active for one week only. Check back and vote. In the event of a tie, the Ranting Chef will choose who advances. More information about Diced! can be found 

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wasabi mac: now that’s what i call using your noodle.

in today’s rapidly globalizing society, it seems like you can find at least one restaurant of almost any major country’s cuisine regardless of where you go.  there are french restaurants in china, chinese restaurants in the united states, japanese restaurants in canada, and italian restaurants in japan.  you get the idea.

i think some people (incorrectly) assume that these cuisines make it across borders and oceans relatively intact.  when a country imports the food of another nation, it tends to insert a its own local flair.  a chinese person eating at a chinese restaurant in america would, more than likely, be very confused as to why the food is audaciously titled “chinese food,” seeing as it bears almost no resemblance to the cuisine they ate growing up.  conversely, many chinese people i have met in japan insist that the food served in chinese restaurants in japan is better tasting and more authentic than the food served in chinese restaurants in china.

but i digress.  this post isn’t about how nations get foreign cuisine all wrong.

this post is about the world’s most misunderstood condiment.

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i wanna eat some rolls all night (and party every day).

when kiss first recorded their (in)famous song, i think they had a pretty specific message in mind.  they wanted to tell the world about what they considered the two greatest things ever: (1) ladies, and (2) rock and roll.  and while their assertion may still have an element of truth to it (i do think ladies are pretty awesome, it’s just that rock and roll i’m not to sure about), it doesn’t actually have anything to do with this post.

this post is about bread.  specifically, my love of dinner rolls.

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if you can’t stand the meat, get out of the kitchen.

ground meat.

it just isn’t that good.  i mean, i like it, but if i had to take my pick between a big fat juicy prime cut of steak or anything made of ground beef, i’ll let you guess which one i would end up with.

don’t get me wrong.  i didn’t write this post to rip into ground meat with vengeance.  i wrote this post because i totally understand people, like my girlfriend, who think it is gross and super shady.  she dislikes ground meat for, as far as i can figure, two main reasons.  first, nearly every food made out of ground meat has an unromantic, disgusting sounding name (e.g. meatloaf).  second, by looking at it with the naked eye, you have approximately a 0% chance of determining what animal it is comprised of.

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never gonna give yuzu up, never gonna let you down.

i should apologize for the title of this post, but i won’t.  it’s awesome and i am 100% unashamed.

let’s go ahead and nip this in the bud.  there are, more likely than not, a fair amount of people out there reading this post and thinking “what is yuzu?”  there are a couple of answers to that question.

first, the short answer.  yuzu is delicious.

and now, the long answer.

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this bread is bananas, b-a-n-a-n-a-s.

i don’t pretend to be a professional chef.  i cook like a poor man, and i pride myself on that.  i don’t use fancy ingredients, extensive chemical reactions, or obscure tools.  poor man cooking is based almost entirely off of improvisation and a deep knowledge of the ingredients i choose to use.

suffice to say, i am truly atrocious at baking.

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