Orthogonal Thought | Random musings from the creator of Cooking For Engineers and Lead Architect of Fanpop





What I Ate: May 9, 2010

Posted 9 May, 2010 at 9:09pm by Michael Chu
(Filed under: Food, What I Ate)

Dinner: I prepared a three course dinner tonight. I started with a root vegetable salad - carrots and two kinds of beets cooked sous vide at 84°C (183¯F) with arugula. I prepared a dressing of mayonnaise, sesame oil, and lime juice to go with the salad.
Beet and Carrot Salad

For the second course, I prepared fettuccine with sweet peas and morels in a butter, garlic, and shallot sauce.
Fetuccine with Sweet Peas and Morels

For the main course, I served medium-rare USDA prime rib eye steak (seasoned with salt, black pepper, and cayenne) on a bed of mashed garnet yams.
Rib Eye Steak with Mashed Garnet Yams

Lunch: I had leftover Chinese food from Asia Cafe - yang chow fried rice, sauteed water spinach, and cumin beef.
Leftover fried rice, sauteed water spinach, and cumin beef from Asia Cafe

2 comments to What I Ate: May 9, 2010

Scott, May 10th, 2010 at 8:41 am:

  • What causes the edges of some pasts to turn more white than the middle of the noodles? I never really paid attention to frozen vs dried vs fresh, but I do notice that when I eat pasta at a restaurant, I don't see it very often.

Michael Chu, May 10th, 2010 at 2:41 pm:

  • Good question. I don't know… I would have guessed that because I cooked it al dente, the edges are more cooked than the interior - but that doesn't explain why you haven't seen this in restaurant pasta. Most restaurant pasta is dried, but it could be that fresh pasta doesn't have the color difference. I'll have to pay more attention to this in the future.