Today I did terrible. I only completed one quest, and that had small monsters in it. Anyway, here is the report.
16 Uroktor: CLEARED
1 Uragaan: FAIL (2 deaths by me)
1 Rathalos: FAIL (0 deaths by me)
All in all, it was a very bad day for Monster Hunting. Maybe tomorrow I will try to get the complete Lagiacrus set of armor for my offline quests.
Wednesday, October 17, 2012
What I Did Today
Today was a bit of a lazy day. Homeschool was pretty easy and nothing new came up for Biology. There was a quiz, but it was an easy one on atomic structure.
Joel stole Monster Hunter from me. I wanted to play it, but Joel got to it before me. I LOVE Monster Hunter. It is absolutely amazing. If you ever want to talk to me, buy Monster Hunter Tri and search for me on the Rookie servers (currently) from 3:00-5:00 PM.
I am currently reading Robert Jordan's The Shadow Rising. It is sort of like Lord of the Rings in the fact that they are very long books about fantasy places with lots of intricate details.
My brother just beat up a Qurupeco in Monster Hunter Tri with 3 other guys. He is excited right now. Still only a single digit hunter rank, but he's happy. I will get happy when I get to fight Rathalos I currently am Hunter Rank 18, which entitles me to better food at the Tavern and better Quests at the counter. I will post again after I have played Monster Hunter so that you know what I have killed and earned.
Joel stole Monster Hunter from me. I wanted to play it, but Joel got to it before me. I LOVE Monster Hunter. It is absolutely amazing. If you ever want to talk to me, buy Monster Hunter Tri and search for me on the Rookie servers (currently) from 3:00-5:00 PM.
I am currently reading Robert Jordan's The Shadow Rising. It is sort of like Lord of the Rings in the fact that they are very long books about fantasy places with lots of intricate details.
My brother just beat up a Qurupeco in Monster Hunter Tri with 3 other guys. He is excited right now. Still only a single digit hunter rank, but he's happy. I will get happy when I get to fight Rathalos I currently am Hunter Rank 18, which entitles me to better food at the Tavern and better Quests at the counter. I will post again after I have played Monster Hunter so that you know what I have killed and earned.
RESTART!
I am going to restart my blog a little. It is something to do and I have tons of free time, so, why not?
Thursday, April 26, 2012
Cook Like a Chef Episode 5: Rice
Today I watched an episode on rice. The person did three risottos, two sticky rice recipes, and a sticky rice risotto.
The first three risottos used arboreal rice. It is one of the hardest rices around. The first two risottos used butter and onions, while the third used just butter. The first risotto had wine, chicken stock, and blanched watercress, baby spinach, carrots, celery, and onions. That made a very veggie risotto. It was topped with Parmesan. The second risotto used chicken stock, lemon and lime juice and zest, heavy whipped cream, and blanched asparagus spears. It was a citrus based risotto. The last risotto was my favorite. It used water boiled with cloves and star anise, bittersweet chocolate, whipping cream, a dash of brandy (also known as the water of life), and topped with hazelnuts. I am going to have to try that sometime.
The sticky rice is actually called sweet rice. It is used in sushi. It is different from other rices in the fact that it is steamed, not cooked in water. The first sticky rice recipe used an egg, butter, scallions, and cilantro. Then they formed the mixture into patties and browned both sides with oil. The second recipe used scallions, cilantro, aged soy sauce, sesame oil, and lime juice.
The sticky rice risotto was based on tropical flavors. The first ingredient was a chopped mango. Then the sticky rice was added to a simple syrup (a mixture of sugar and water) with toasted sesame seeds. Then coconut milk was added with sugar and salt. Then the mango was added to the risotto and it was all mixed together.
The first three risottos used arboreal rice. It is one of the hardest rices around. The first two risottos used butter and onions, while the third used just butter. The first risotto had wine, chicken stock, and blanched watercress, baby spinach, carrots, celery, and onions. That made a very veggie risotto. It was topped with Parmesan. The second risotto used chicken stock, lemon and lime juice and zest, heavy whipped cream, and blanched asparagus spears. It was a citrus based risotto. The last risotto was my favorite. It used water boiled with cloves and star anise, bittersweet chocolate, whipping cream, a dash of brandy (also known as the water of life), and topped with hazelnuts. I am going to have to try that sometime.
The sticky rice is actually called sweet rice. It is used in sushi. It is different from other rices in the fact that it is steamed, not cooked in water. The first sticky rice recipe used an egg, butter, scallions, and cilantro. Then they formed the mixture into patties and browned both sides with oil. The second recipe used scallions, cilantro, aged soy sauce, sesame oil, and lime juice.
The sticky rice risotto was based on tropical flavors. The first ingredient was a chopped mango. Then the sticky rice was added to a simple syrup (a mixture of sugar and water) with toasted sesame seeds. Then coconut milk was added with sugar and salt. Then the mango was added to the risotto and it was all mixed together.
Monday, April 23, 2012
Cook Like a Chef Episode 3: Turkey
Today I watched Episode Three of Cook Like a Chef. They did turkey. It turns out that turkey is actually a very lean bird, and if you are going to roast it you need to be liberal with the butter. The first part was preparing the brine for the turkey. The brine contains maple syrup, star anise, cloves, rock salt, and cold water. Then the turkey is put in the refrigerated brine for four hours. The stuffing is then stuffed in the cavity of the turkey at room temperature. The giblets except for the liver go in cold water for the gravy. You simmer that. You put room temp. butter and bacon on the turkey and put it on a bed of carrots, celery, and onions to roast for 6-7 hours. Remove the bacon 40 minutes before removing the turkey. When carving, remove the stuffing first, then do the legs, then the wings, then the rest. Put the bones and carcass into cold water with carrots, celery, and onions for the gravy. Take the drippings from the roasting pan and add enough flour to get a paste. This is a rue. Add an herb bundle to the turkey stock. Add Riesling wine to the rue. Pour the giblet stock into the rue. Add the turkey stock, then strain. Your turkey meal is now finished.
Wednesday, April 11, 2012
Cook like a Chef: Ep 2 Sauce
Today Cook like a Chef did four sections on sauces.
The first section told how to turn cow bones, carrots, onion, celery, leeks, and water into a delicious and smooth Veal Stock.
The second section told how to make three different sauces for pork, beef, and another meat with Veal Stock. There was an orange sauce with shallots and butter, a port sauce with shallots and figs, and a wine sauce with shallots and grainy mustard.
The third section had two ways to make a fish sauce and one way to make and onion sauce. She deglazed the pan the fish was cooked in for one fish sauce and used very reduced fish stock and a lot of butter for the other fish sauce. The mushroom sauce used Veal Stock and cream with mushrooms for a mushroom sauce for beef.
The last section depicted three different sauces that did not use Veal Stock. There was a caramelized onion and apple sauce; a roasted pepper and wine sauce; and a diced tomato, onion, and tarragon sauce.
The first section told how to turn cow bones, carrots, onion, celery, leeks, and water into a delicious and smooth Veal Stock.
The second section told how to make three different sauces for pork, beef, and another meat with Veal Stock. There was an orange sauce with shallots and butter, a port sauce with shallots and figs, and a wine sauce with shallots and grainy mustard.
The third section had two ways to make a fish sauce and one way to make and onion sauce. She deglazed the pan the fish was cooked in for one fish sauce and used very reduced fish stock and a lot of butter for the other fish sauce. The mushroom sauce used Veal Stock and cream with mushrooms for a mushroom sauce for beef.
The last section depicted three different sauces that did not use Veal Stock. There was a caramelized onion and apple sauce; a roasted pepper and wine sauce; and a diced tomato, onion, and tarragon sauce.
Cook like a Chef: Ep. 1 Wine
Today I am starting something different for my cooking class. I will be watching this cooking show called Cook like a Chef from Food Network Canada. Today They did four easy recipes concerning wine.
The first recipe was a wine fume (a reduction of wine, herbs, fish, and vegetables) on a Red Snapper.
The second recipe was sauteed salmon medallions. He cut salmon steaks into medallions and sauteed them with vegetables and red wine. They were served on veggies and covered with a sauce derived from the leftover saute.
The third recipe was deglazeing pans of pork and beef drippings and turning them into a savory sauce for the meats. He deglazed the pans with red and white wines, herbs, brandy, whole cream, and butter. He then reduced the sauce to concentrate the flavors and give the sauce a little form.
The last recipe was a fig glaze made with dried figs, cinnamon sticks, cloves, star anise, Merlot, and honey. He removed the figs half-way through the reduction process to prevent the figs from becoming mush. He reduced the remaining liquid to a liquid of slime-like consistency. He then put the figs on crusty French bread covered in Ricotta cheese and Spanish ham. The resulting sandwich was covered in the glaze.
Here is the link to the show's page on Food Network Canada's website.
http://www.foodnetwork.ca/ontv/shows/cook-like-a-chef/show.html?titleid=78296
The first recipe was a wine fume (a reduction of wine, herbs, fish, and vegetables) on a Red Snapper.
The second recipe was sauteed salmon medallions. He cut salmon steaks into medallions and sauteed them with vegetables and red wine. They were served on veggies and covered with a sauce derived from the leftover saute.
The third recipe was deglazeing pans of pork and beef drippings and turning them into a savory sauce for the meats. He deglazed the pans with red and white wines, herbs, brandy, whole cream, and butter. He then reduced the sauce to concentrate the flavors and give the sauce a little form.
The last recipe was a fig glaze made with dried figs, cinnamon sticks, cloves, star anise, Merlot, and honey. He removed the figs half-way through the reduction process to prevent the figs from becoming mush. He reduced the remaining liquid to a liquid of slime-like consistency. He then put the figs on crusty French bread covered in Ricotta cheese and Spanish ham. The resulting sandwich was covered in the glaze.
Here is the link to the show's page on Food Network Canada's website.
http://www.foodnetwork.ca/ontv/shows/cook-like-a-chef/show.html?titleid=78296
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