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Today, we were in Newport Beach knocking some things off our task list. We haven’t had a chance to really explore anything in the surrounding area, nor do we expect to until at least a couple of months after we’ve completed the move as we need to execute it with speed and precision, but we did figure that we could take our lunch break to check out one of the local Korean restaurants. We settled on a place called Chan Chan Food House in nearby Irvine, California. We didn’t know what to expect but the food looked delicious and the reviews were good.
Our Personal Project for 2016 – Addition Through Subtraction A few years ago, one of our projects involved focusing our pantry on the bare essentials; raw ingredients that could be used to make almost any recipe imaginable. At the time, I posted pictures of the early stages, which included different types of flour (bread flour,…
A Night of Delicious Korean Food at Sobahn in Kansas City My youngest sister flew back from the East Coast tonight after being out there for roughly three weeks. My parents, Aaron, and I met her at the airport and then went out to a place called Sobahn, a well-rated Korean restaurant in Kansas City.…
After making the rum raisin ice cream recipe, we decided to try our hands at a white chocolate ice cream recipe, which used whole eggs (rather than egg yolks), a 1/3rd increase in the heavy-cream-to-whole-milk ratio, left out the brown sugar, granulated sugar, and salt, and a few other tweaks in terms of the order in which the ingredients were assembled.
I’m not sure what it was but a few nights ago, I had an overwhelming urge to begin planning our meals for the next two months, a big part of which I wanted to feature older recipes that don’t get their due. This autumn and winter, we’re going to cook like it’s 1700 – 1950; Shepard’s pie, German Christmas cakes, Yorkshire pudding, perhaps an Apple Dowdy from Colonial America. I want to go back and make things that get most of their flavor profile extracted from a handful of key ingredients; fruits, nuts, meats, liqueurs, or spices. Rum raisin ice cream was on that list.
While I picked up some shares of Johnson & Johnson stock for one of our personal accounts today and worked on the launch of the global asset management business, Aaron decided to make a stuffed pepper recipe he told me last night he wanted to try. I’m so glad he did because they are incredible. You need to make them yourself.
I spent all day working on the new business we’re launching, trying to figure out the pricing structure I want to use and the cut-offs I want to enforce before we get ready to file the regulatory paperwork, while Aaron oversaw the re-platforming of the sporting goods company. We came together around dinner time to…
With so much of my time spent away from the site in the past 4-6 weeks, I thought I’d give a “here’s roughly what’s been going on” round-up. I had intended for a lot of this to turn into their own stand-alone posts but this will be faster.
Eataly in Downtown Chicago Should Be Your New Italian Grocery Store After hours browsing the Thorne miniatures and the paintings, sculptures, and pottery at the Art Institute of Chicago, we were hungry. Jimmy wanted us to see a grocery store he thought we’d love called Eataly. He was right. This place is everything a grocery store…
With the site currently under re-design, I haven’t had time to post much content on top of my regular responsibilities. We were making dinner and decided to take some pictures so I could test out one of the features of the new theme, which involves dynamically creating an interactive gallery that I can format in…
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