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Cooking has become one of my go-to hobbies I do when I need to let some stress out. It’s very relaxing for me to take out my frustrations by channeling it into a dish I am preparing. I don’t claim to be a cooking prodigy by any means. Truth be told, just last year I had to be taught how to cut properly with a knife and whatnot. I am basically a noobie home cook at best.
Still, I find cooking to be a very enjoyable activity these days. Whenever I get the chance, I want to bust out the pots and pans to whip up something for my own amusement.
Today’s random kanji is ryouri (料理), the Japanese word for cooking.
I have many personal philosophies I follow when I play “League of Legends.” Some of my beliefs are more or less the same as conventional wisdom among the LoL community, whereas some ideas are just what I live by in any given match. After all, we all follow different principles when we play League. It’s a matter of individual style at the end of the day.
These LoL Philosophy concepts are things I would teach to a newer player who is just getting into LoL/Defense of the Ancients. I remember when I started Dota a long time ago and how much of a newb I felt because I didn’t really have many people to show me the ropes. It just takes some coaching to get people up to speed so they can improve. Every time I play LoL, I seem to learn something new all the time.
Sometimes, it is the random discoveries in life that often end up being the most enjoyable. Tari Tari this anime season happened to be one of these out-of-nowhere-but-I-absolutely-ended-up-loving-it kind of shows for me. It is literally an anime series about a group of high school students who are brought together by music. Surprisingly, it ended up being of my favorite series to watch in the past few months.
With kitchen courage, you find out a lot about yourself when it comes to cooking/baking.
With the new banlist now in effect since the start of September, deck recipes have shifted here and there to make way for the addition/banning of certain cards. Some deck strategies have fallen out of favor, while other recipes are starting to gain popularity.
Though technically done before in other varieties, I decided to put together my own take on an Exodia strategy. I play random games here and there on Dueling Network for fun. Exodia is a very unique way to win in the children’s card game world. By gathering five specific cards in your hand, you can declare an automatic victory. In a way, Exodia is technically the strongest monster in Yu-Gi-Oh!/Duel Monsters for this very reason.
It was just one of those days where I felt like cooking away some of my woes away. Cooking is a great way of distracting yourself from something on your mind.
Do you want to curry someone’s favor? Well, a homemade batch of curry can do the trick!
Cooking in where I can find some solace, a sense of newfound purpose in life that makes me want to become a better person. I am starting to realize I am more than capable of being a good cook. The inherent fear that held me back for so long has since subsided in exchange for optimism and a sense of confidence toward pushing my culinary capabilities. Continue reading
At times, the best way to get better at a given activity is just to keep doing it until you work out the kinks and eventually improve. For a long while, I have wanted to learn how to cook/bake random things. I am interested in cooking/baking as a hobby of sorts, but part of me also respects those who know how to make yummy food.
So I was having an iffy day, which prompted me to seek something to cook or bake to distract myself from the crummy feelings. I opted to bake a cake.
I have always respected the art of cooking. Everyone loves to eat, plus we all like to nom on things that taste nice. I love stuff from the Food Network. I mean … I love watching random things about cooking/restaurants. One could even call it an obsession of sorts.
So it is quite odd how I never really tried to practice cooking, despite all the years of gawking at the fancy dishes I come across on TV/YouTube. I have actually looked into recipes just for the sake of studying them. However, I would never lift up a spatula or bust out the measuring cups … until now.
My very first job as a college graduate was working as a dishwasher at a Chinese restaurant called Gordy’s Sichuan Cafe. I only worked Friday nights for a month or so before I even had more than two shifts a week to my name. It took me more than a year and a half to get this job after a very awkward phase in my life, but I am truly thankful destiny dealt this card to me. Last Friday was my last day at the restaurant after working there for about 10 months.
As I finish writing this, I will already be trying to adapt to new surroundings on the other side of the state. But with this post, I have to say, “Thank you for everything,” to everyone I met and worked with at Gordy’s.
On the heels of the place I work at being voted the No. 1 Asian restaurant in town, the business has been getting a lot of extra customers on top of the regular crowd. Last night, one of the cooks had to leave early due to a family emergency, which shifted the kitchen dynamic and put me in a position to be the only individual who could run the tickets for the upcoming dinner service.
We did probably 200+ covers that night, and this was the most orders I ever had to deal with by myself. I normally would run tickets for less than 100 orders, give or take a dozen or so. In short, I got dragged through the ringer countless times during the night. It was a very stressful, nerve-wracking kind of evening.
I am still learning the cold station at the Chinese restaurant I work at as a part-time job. There are many things to keep in mind.
My experience during a busy dinner service while setting up the plates with some random examples:
During my transition into a prep cook at the restaurant I work at for my a part-time job, I am taking my lumps to soak in all the new stuff. There are many small details I need to pick up, all kinds of minor things to recall and lots of practice needed before I can feel comfortable with what I am doing.
On the plus side, my knife skills have improved a lot than compared to when I started a few months ago. I am getting better at cutting things, though I could definitely tighten up my precision and a slight speed boost in slicing and dicing would be nice.
Overall, I am happy that I am getting these opportunities to learn. I have so much respect for the restaurant industry, so I just love that I can get some first-hand experience as a huge fan of restaurants.