A Bachelor's Weblog to Urban Cooking where speed and simplicity comes before taste!

I have gotten one user comment and four user contributed recipes so far. I really enjoyed the experience of trying out different fast cooking techniques from other people/cultures/countries. Here is my new idea.

I started working for Tripadvisor.com at the beginning of this month. I have been busy since and haven't done much cooking. However I got one really fast but healthy recipe from my colleague Keith. 

I tried it myself. It takes under 10 minutes to prepare. (Including cleaning the dishes). 4 minutes to get it microwaved at work. It is perfect for a fast lunch. The taste of frozen vegetables is very plain. You can add more ingredients to it but it is not recommended because that means the recipe will take longer to make. Same thing goes for the couscous. Tyson chicken wings/breasts taste very good. Fresh but make sure you microwave it long enough. How long depends on the power of your microwave and how many wings you plan to have. You should experiment. Besides speed, this dish is very healthy and the frozen wings and vegetables can be kept in your fridge for a long time.

 

• New Recipe From Keith

Introduction From the past a number years I have gathered a few means of fast cooking without lower nutrition standards. I am planning to write them out a little bit at a time. I will start with a three parts overview. Part I. Evolutionary Strategy One way to improve your cooking speed is to modify existing ways of cooking. For example you can usually derive a similar but faster recipe from a traditional one by cutting some corners. I usually take out the ingredients that are hard to get or take a long time to prepare from the original recipe. Traditional recipes often require you to the measure the exact weight or volume of each ingredient. This usually takes a long time and chances are you don't have to be very exact. The tastes of the food might be offer but they can still be edible. This is why there is not much quantification of each ingredient in my recipes on this site.

It turns out that I had a lot of things to do last week and I did not cook a big dinner for the week. A couple of things went unexpected. I over cooked on the 14th so that I still had food left for the weekend. I also ate out with friends on the weekends and I had left over for the beginning of last week. Toward the middle of last week I cooked pasta and dumplings. These dishes are easy to make and have long shelf life before they are cooked. I use them when my weekly cooking does not go as planned. This way I can get by for the rest of the week without having to eat out. Here is what I made this week. I picked some easy to make dishes so that I can cook them quickly. This week's dishes took me 57 minutes to make. I cooked them fast because they don't require much preparation. Except for the snow peas where I had to take off hard to eat edges from each one of them by hand. I fried two dishes at the same time while boiling the pork ribs.

My friend Max is the master of microwave oven cooking. He gave the following breakfast recipes.

Winter morning energy breakfast

Max made one for me. See pictures. They are very good. The Winter Morning Energy Breakfast is a little complex than if you just mix hot water with oatmeal but since you are putting different fruits in your breakfast, you don’t get bored with the recipe for a while. The recipe is very scientific. It supposes to release energy over a long period of time. (I am not a bio major so don’t quote me on this.) Honey gives you instant energy boost, and then the fruits will start to kick in finally the oatmeal. So you will feel full and energized the instant after you had your breakfast. (Depends on how much honey you put in) and feel full for the entire morning. 

This time I made the following four dishes for the week:

[url]Cauliflower Egg Stir Fry[/url]

[url]Celery Egg Stir Fry[/url]

[url]Chicken Celery Stir Fry[/url]

[url]Pork Eggplant Stir Fry[/url]

Here is what they look like at the end. Looks very similar to last week's dishes but taste quite different. I will try something that looks different next week.

I have been cooking since my freshman year in college. I don't think I ever learned the proper way to cook. I just watched other people, and got tips from here and there. Back then I used to run cross-country. We practice about 13 miles a day. I used to eat three times more than regular people. At that rate, I cannot afford to eat out every day. So I had to cook myself and cook fast. After practice that is virtually little time left for homework which further down cuts my time for cooking. So over the years in college and the past couple years I have developed different techniques to cook faster with variety of foods. I also noticed some of my friends have developed certain way of cook fast as well. I like to share my techniques with other and learn from others at the same time. So I thought about making a web site that everyone can get learn fast cooking techniques from each other.

This is my first recorded cooking. Total time is 1 hour and 15 mins. These are really big bowls. So the food will last me a while. I made the following dishes:

[url]Hake Fillet Gorge Forman Grilled[/url]

[url] Pork and Cucumber Stir Fry[/url]

[url] Potato Stir Fry[/url]

[url] T

Welcome to my web site, I have been thinking about creating a cooking web site for a while but never got the time to do it. As we all know that "The journey of 1000 miles begins with one step." So I figure, let me start to write something first. After awhile, I might gather enough content to start a real site. So here it is: My first step. Here are some warnings before you read on. My grammar is bad. Take your standard for bad grandma, and multiplied by two. That's what you should expect from this web site. OK, maybe not that bad. I try to verify my writings before post, but I always have mistakes. I also use of voice recognition system to write this blog. It is so much faster. But sometimes the computer makes mistakes.