new projects, new problems...guns and blood >

It's been an interesting week here at Rancho Relaxo. I'll just cover the bullet points now, and there will be little if no cooking this time. I bought a new firearm Wednesday afternoon. NO...I didn't need it, but I had to have it. I've wanted a H&K MP5 variant forever (HK54), but, the prices on those run from about $2500-4500, I couldn't justify the price...then I found the GSG-5-pk. It looks, feel, and weighs just like an MP5pdw, but chambered in 22 cal, and at around $500, it seemed I was destined to buy it....and I did. :)
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So...I have my new play thing....some 12 hours later, i get the call. Stacey was laid off. No fault of hers, just the crappy economy. We'll survive, we keep a pretty tight budget, and I've made some long strides to pay off past due and present bills. (capital 1 can kiss my ass...finally).
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so....on to new projects. I have in hand, a rare, limited run, titanium watch case. It was given to me by the maker and designer. It was a test case, and wasn't finished, and the back is a bit.....well, it's a bit nothing, it just doesn't fit just yet....but, I'll get it there. I've been doing some work to it, and found that once again, one of my thumbs feel the brunt of my impatience....thus...more blood...
I know...I'll try and limit the posts of my bleeding in the future...lol..cheers and enjoy kids, greg..
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Quick update as Flat Reto has come to visit for a few days >

He has traveled around the world!!! He just happened to be here when the news came down, so a pic was taken so we'll not forget the occasion. I have a few plans for FR and will then send him on.....to a very secret person and location....I'll never tell. I'll post pics of FR and more cooking stuff in the next few days. Cheers and enjoy, greg
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plagues of black, dreams of green, and Flat Reto >>

Not much to tell of late. I've been sick lately, and Stacey has pneumonia, so little has been note worthy. The plague has been sated by a few shots from the doctor, and a good deal of NyQuil each night, and the green sleep that follows is a welcomed retreat from the pain. Flat Reto did arrive today, and I hope to take some entertaining pics over the next week to celebrate his stay with me.
Flat Reto is explained further here

http://flatretoproject.blogspot.com/
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I have so many projects on the table, that they have become almost a bore, or even worse, a job. I never intended to have a hobby become a chore, so I've stepped back and resumed another project. I designed (granted, a very basic design) several knives. I looked over the blanks I had cut, and chose to keep working on my pseudo-clever. I made it like this to mimic a cleaver, and also a Japanese Tosagata Santoku. It's a combination of shapes I liked in two knives, and I combined that in to one knife. I doubt I'll try and finish any of the others I have, or I'll have them re-cut in a softer steel. These are a 400 series stainless (if I recall, I'll have to ask Craig to clarify), and that is way too hard for me to sharpen here, and it's also 1/8 thick. That might not sound like much, till you go to trimming it down, you find out how thick it really is. I hope to try it again soon, and in a softer steel. I might even try some other styles. The handle is just rough cut pine with a brass ferrel for now.

Anyway, a pic to show some sort of activity.
Cheers and enjoy,
greg

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and, if all goes to plan....

I hope to shoot some bloody pics of an entire deer being butchered, if I have the room.....lets hope that works out.....if not, we'll have some nice venison loins and back straps to break down soon.

Cheers and enjoy :)greg

Pad Thai...with out the bean sprouts???.....yep.... >

I wanted to make this properly, and have tried it a few times, to get the rhythm down, and still be able to snap a pic or two, but I managed to leave the bean sprouts out. In my defense, I do have two refrigerators in my kitchen, and some times, things get left out....I hate it, but with new recipes, these things happen....so, on to the pseudo-demo of Pad Thai.

I also want to thank Reto for suggesting this, and in the spirit of the Chinese New Year I tried some different things. Bulgogi a few nights ago (korean) Steamed fish and pot stickers, but I wanted to get the Pad thai on the blog. Keep in mind, this is actually a very fast paced dish to cook. It is in reality street food in Singapore, but given the space and competition, the people cooking in the streets have developed this dish to perfection, and with amazing speed at that. I tried to take my time, and take a few pics along the way, just so you know, a novice can produce really flavorful food with some effort, but nothing that will kill you. :)
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We'll start here.
A cup of shrimp, 1/2 cup of pad thai sauce (I'll sort that out later...), prepared radish ( the original recipe called for turnip....I don't really like turnip, so, radish it is) I chose radish, and did pickle them myself. Half a shallot, Chinese chives, two cloves of garlic, and about a 1/4 cup of firm tofu (firm)....I should note now, there should be a 1/4 cup of bean sprouts on that board....sorry....I'll do better next time....so.

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I also have some Rice noodles soaking in some water......if in doubt...undersoak. You can always add watch later....it's harder to take it out.

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here is everything broken down and prepped...

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OK...here we go....and remember, I'm cooking and taking pics at the same time...so don't beef about either! :).......add the garlic and shallot...
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just let it take on a bit of color....nothing dark, it'll cook quick.....we're talking med-high heat here....if it were a good wok, and you knew how to operate it well, you'd be on some really high heat.
Add in the shrimp.....now, I did use more shrimp than most would...but I really like shrimp. I also rinsed the shrimp, so some extra water was on there....let that water steam off...or you'll have a rather mushy dish.
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Lets throw in the tofu....work that in a bit. Tofu will brown up and get nice and crispy if you let it, and it will basically take on any flavor you pair it with.

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Add the eggs.......I used two, personal tastes, but I'd recommend using just one. For the sake of visual effect....two does look better.
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Work those eggs around a bit, after they start to firm up some, then..we'll add the chives and the rice noodles, and top that off with the pad thai sauce...
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OK...work that all around till it's all nice and mixed. The noodles with take on a nice brownish color. It should not be red and oily, as most western versions of pad thai are......and, at this point, you would add the bean sprouts and the preserved turnips.

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I'm afraid since I used radish instead of turnips, and left the bean sprouts out, that will conclude this installment of my blog.

side note.....I discovered this by accident, but the pickled radish tastes a bit like gari (pickled ginger served with sushi), not as hot, but does cleanse the palate.

Cheers and enjoy, greg.

and p.s. ....send me a proof reader >

I just read what I posted.......damn....sorry for all the type-o's.......I'll take the "it's late and I'm tired" card....if that will serve as an excuse :) I'll slip in a crappy watch pic for fun...so you won't notice the spelling issues. :) :)
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and a random pic for fun......two things I can't, and one to tempt....
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Stay tuned...next week...or maybe tomorrow >

it's Pad Thai.......I had planned on doing it tonight, but the store plotted against me....so maybe tomorrow, and this recipe is one I've never cooked before and was suggested by a friend....he'll not be able to taste it for me, but I hope to do it justice either way.........cheers, greg