r e . a l i t y

October 26, 2011
by Ray
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New kitchen appliance

Yeah, I have to admit it – I like gadgets. Especially if they make life easier!

One gadget that I’ve never owned is a food processor. After watching some of my favorite cooking shows, and seeing how they work and what they’re capable of, I figured it’s time we get one.

Had initially planned on getting a 12 cup Kitchenaid processor after the reviews on Americas Test Kitchen, and also the many favorable reviews all over the ‘net, and then came across a brand new model – and figured it must be at least as good. It was so new the store didn’t even have it out on display yet – just unopened boxes on a shelf.

The new model is a 13 cup processor – and has a really neat feature that allows you to adjust the thickness of a slice without changing a blade, or taking the top off the processor. Apparently this is a first.
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October 22, 2011
by Ray
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Kung Pao Chicken – Chef at Home style

Came across this recipe after looking for a different one I saw on Chef at Home this afternoon – love the Kung Pao chicken from the Bul Go Gi House and this I think might kick it up a notch ;^)

Kung Pao Chicken – Chef at Home style

Recipe Type: Main

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 4-6

Ingredients

1 red popper, seeded and diced
1 green pepper, seeded and diced
1 celery stalk, diced
3 green onions, thinly sliced
1-2 c. bean sprouts
2 boneless chicken breasts cut into 1″ chunks
2 tbsp. cornstarch
2 tbsp. oyster sauce
2 tbsp. soy sauce
1 tbsp. brown sugar
1 c. chicken broth
4 tbsp. rice wine vinegar
3 tbsp. peanut butter (heaping)
1-2 tbsp. peanut oil
1 tsp. Szechuan peppercorns or chili flakes
6 cloves garlic, sliced
1 x 2-inch knob ginger, chopped

Instructions

Prep all vegetables and pile in individual groups onto a large tray and reserve until ready to cook
Toss chicken with cornstarch so it is evenly coated. Refrigerate until ready to cook.
Put oyster sauce, soy sauce, vinegar, brown sugar, chicken broth, and peanut butter into a 1 liter mason jar and shake well until smooth.
Prep the vegetables, chicken and sauce.
Heat a wok or large sauté pan over high heat.
Pour a splash of oil into the pan and when it’s smoking hot, add the Szechwan peppercorns.
Stir for a minute and add garlic and ginger.
Stir fry for 1 minute then add the chicken.
Stir fry until chicken is golden brown then add the red & green peppers and celery.
Continue to stir fry for 2-3 minutes and then add the sauce.
Stir until thick and bubbly.
Add the bean sprouts and green onion and stir to combine.

Over on the Food Wishes blog, there’s a recipe he calls Kung Wow Chicken, which is similar to the one above – and looks worth trying too!

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October 13, 2011
by Ray
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Jeepforum.com winch giveaway

Jeepforum.com is giving away a Superwinch Talon 9.5 SR winch. Get entered!

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October 1, 2011
by Ray
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Glenfarclas 105

Stopped by the Lendrum Liquor Depot the other evening intending on picking up a bottle of Tullibardine Port Wood or Balvine Doublewood single malt whisky to enjoy with some friends.

After some talk with one of guys working at the store, I ended up leaving with a bottle of Glenfarclas 105. I was a little concerned about the 60% alcohol content – thinking that the alcohol content may overpower any real flavour and aroma. The color was a nice deep reddish color – looked enticing!

My first glass I had straight up – and while it was very strong, it was also incredibly smooth. After a few sips, I added a bit of water which tamed the strength down, and at the same time, exposed the complexity of flavours. We all really enjoyed this – although it did take a few sips to get past the strength. Definitely on my short list of favorites! *****

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September 20, 2011
by Ray
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Bargain Batteries!

A few years ago I bought a Pentax Optio W30 waterproof digital camera, along with an extra battery. The camera has been fantastic – its great having a camera on the pontoon boat, in the Jeep, or in a canoe – that I don’t have to worry about getting wet!

A couple months back, one of the batteries wasn’t keeping a charge for very long at all – so I wanted to replace it. The shop where I had originally bought the camera wanted $32 for a replacement. I went online to DealExtreme and found a replacement for under $5.00! Bought two, and after waiting about 4 weeks, they finally arrived in my mailbox.

I popped the batteries into the Pentax charger, and they were each fully charged in about an hour – and work perfectly!

: The original $32 Pentax battery alongside the sub $5 replacement!

: The DealExtreme replacement is a slightly more powerful at 900mAh vs. the 740mAh of the original Pentax battery

: Pentax Optio W30 Digital Camera

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August 6, 2011
by Ray
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Programming my FT-7800

I finally got around to ordering a programming cable for my Yaesu Ft-7800 radio, and also bought the FTB7800 application from http://www.g4hfq.co.uk/.

Using the FTB7800 application is a much simpler/easier means of setting up the radio, both configuring the radio as well as setting the memories up. The programming cable was ordered from KawaMall, which also included the drivers for the cable. After installing the drivers (XP-Pro), it was necessary to power down the computer, and reboot it. Then I had to go into the Device Manager and check the com port that it was using, and then into the FTB7800 program settings and set it to the same com port. Once these steps were completed, I had no difficulties sending and receiving configurations to and from the radio.

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August 4, 2011
by Ray
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Satay Chicken with Cantaloupe and Spinach Salad

A couple fantastic recipes I found on AllRecipes.com – and the family loved them!

I substituted the Tamarind paste, lemon grass and muscavado sugar used in the satay chicken marinade with Worcestershire sauce, lemon zest, and brown sugar – and it was delicious – so I don’t think that I would worry too much about the harder to find ingredients! For the peanut sauce, experiment with the amount of chili paste you add. I used 2 teaspoons and the result was a subtle heat – personally, I think it could be bumped up a tad, although it was just about the limit for my son! :^)

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July 24, 2011
by Ray
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Turkey Chipotle Pasta

Felt like pasta tonight, and had a boneless skinless turkey breast on hand – so this is what I came up with. Was very tasty – and will definitely make again – although I think I’ll use a little less chipotle pepper next time to appease the kids!

Turkey Chipotle Pasta

Recipe Type: Entree

Author: Ray

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

Ingredients

1 tbsp. vegetable oil
1/2 a large white onion (quartered and sliced)
1/2 pound of turkey breast (cut into 1/2″ cubes)
few sprigs of thyme, some savory leaves, sprig of rosemary
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon coriander seed
1/4 teaspoon ground pepper
1 red pepper – cut into 1/2″ pieces
1/2 small chipotle pepper – cut into fine pieces
large can diced tomatoes
1/4 cup sour cream
8-9 basil leaves, sliced
1/2 cup celantro – chopped

Instructions

Heat up saute pan, add vegetable oil. Once oil is heated up, add onions and turkey.
Put garlic, thyme, savory, rosemary, 1/4 tsp salt and pepper into mortar and grind into a well mixed paste.
Once turkey is almost cooked through, and the onions are just starting to turn brown, add the herb/garlic paste saute pan and stir in thoroughly.
Add red pepper, and chipotle pepper.
Let fry together for a couple minutes, then add can of diced tomatoes and stir.
Once mixture comes to a slow simmer, add sliced basil leaves, stir, and then add sour cream, stirring thoroughly.
Let sauce simmer and thicken. I added a 1/2 tbsp cornstarch stirred into some water to thicken a little more.
Serve over freshly cooked fettucini, and add some fresh grated Parmesan.

Popularity: 1% [?]