Marble vs Wood

Decisions-Decisions...

I am looking for a pastry board and can't decide which one i want. I like Williams-Sonoma but I love shopping at Sur la Table.

Unfortunately I can't have both >_<

Let the debate begin-

Sur La Table Marble Pastry Board

Pros: 

-cool surface for the dough (great for Houston's heat)

-$60 cheaper than Williams-Sonoma

Cons:

-Heavy

-can break/crack easily 

-need nonslip mat or towel underneath board to prevent from sliding

Williams-Sonoma Reversible Wooden Pastry Board

Pros:

-measurement guide on board

-Reversible 

-multi use as cutting board 

-wraps over island & stays in place 

Cons:

-too big to store away

-$60 more than Sur la table marble

-apply mineral oil to keep it from drying 

-must be store away from extreme temperatures. 

Hmmmmmm....

Seaweed Addiction

Before I thought seaweed paper was only for sushi....

...Until I had roasted seaweed paper! It's quite addicting..it's like Lay's potato chips 'betcha can't eat just one'

My bf's folks brought some back from Korea for me, now I have tons of it in my freezer!

I like the little packaged ones, where you just open & eat it up..only flaw is you can end up eating more than a bag..maybe 2, 3, or 4?!

Anyways his folks gave me the big sheets of seaweed. Its all gravy...I just take out my cutting board & cleaver to make my own packaging by storing them in mini ziploc bags.
** don't forget to store them in the freezer...I guess to keep it fresh?! Who knows, haha I just followed their instructions**

One of my next mission is spam musubi! I've never had it with furikake seasoning. Curious to try it on something else besides sprinkling on rice *ding *ding (lightbulb lights up) I got a banh mi idea in my mind! Looks like I got to round up the troops for another tasting ^_^


Right now japanese shrimp tempura is on my mind...how can I turn it into a yummy banh mi?!? think.think.think.
Ahhh my semi eating healthy lifestyle is contaminating my thoughts -_-

bread(carbs)+ fried food+ greasy spread= bad eating
VS
Crispy baguette+shrimp tempura+delicious seasonings=party in your mouth

Hmm it's ok I'll just have my guinea pigs eat them for me...jk....they're welcome to eat at their own risk ^_^

I was lazy & also craving seaweed~
So I fried some eggs, rice & rolled it up with the seaweed...BAM! There you go egg sushi ~
I decided to pack up the extras for lunch! Oh Gosh I can't wait to see the look on my coworker's face.. They gave a funky stare to my spam musubis last time...I wonder what they're thinking now...oh well...yummy in my tummy,best of all cheap ass lunch!

They say seaweed paper is good for you but I'm not sure what's the info for the roasted ones -_-
It's kinda greasy with sprinkled salt.
Blah...I guess I'll google it later...

As for now, I'll keep eating them...I'm pretty sure it's healthier than a bag of potato chips?! :p

Seaweed away~

Later gators,
bmg

Rain, Rain, Go Away

"Rain, rain, go away....Come again another day"

It's been raining cats and dogs for the past few days...looks like we'll be catching a break of rain until Tuesday?!?
Well, I shouldn't be complaining since last year we had a drought in the summer.
I hope everyone switched their clock an hour forward...because I haven't...


I picked up the new Food Network Magazine "the chocolate issue'

They say baking is all about the correct formulas & measurements. It was my first time using a scale to measure my ingredients. Lets just say the cookies didn't come out the way it looks in the magzine.

The first batch I baked on wax paper 375 degrees(per instruction) on Friday night was dry and chalky...not chewy. The instruction said refrigerate at least 1 hr or preferably overnight. 1st batch dough was probably in the fridge for about 45 mins.

First batch (before)

First batch (after)

I decided to wait 48 hrs later to bake my second batch on Foil 350 degrees....the texture was a lot moist and somewhat chewy. but the size is still kinda thick. (not thin like the magazine) I guess because I measured the dough with a tablespoon, when in the instruction it states ' drop heaping tablespoonfuls of dough'

Left: 1st batch vs Right: 2nnd batch

Next time I will just wing it with my measuring cups and have tablespoonfuls of dough to bake.
Too bad it's not Christmas for me to leave all these cookies for santa ^_^
This week is my Chili & Desert cook off at work! I hope I win in one of the categories! Soo much food activity going on this weekend, looks like I won't be able to have a banh mi fling :(
I'm still dying to try Bo Ne after seeing more pictures of it online!
Time for bed...Sunday Funday will be over in 5 minutes :(

Chewy Chocolate Chip Cookies   (For Reviews & Recipe Click Me)
ACTIVE: 30 min TOTAL: 1hr 10 min (plus chilling & cooling MAKES: about 30 cookies


2 1/4 Cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoon vanilla extract
2 cups semisweet chocolate chips

Fluffy butter & sugar

1. Sift the flour, salt, Baking powder & baking soda together into a large bowl.

All combined

2. beat the butter, brown sugar & granulated sugar in a bowl with a mixer on medium-high speed until pale & fluffy, about 4 minutes (use paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat in the vanilla. Reduce the speed mixer to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic   wrap directly onto the surface of the dough & refrigerate at least 1 hour or preferably overnight.



stir by hand

3. Preheat the over 375 degrees. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven & let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Last but not least- I want to wish Biff a Happy 21st Birthday!!! Hope it was wonderful

Good Night-Later Gators,
bmg