Eric's Blog

Crepes for breakfast -- two...

nobody@vox.com(Eric) — Sun, 17 Feb 2008 23:44:01 -0800

Crepes for breakfast -- two savory and two sweet. I just used a little salt, pepper, and cheese on the savory, and a little grape jelly on the sweet (because I haven't gotten any Nutella yet!) Duck wonton noodle soup at home for lunch. Dinner with Jeff and Andrea at Rudy's Can't Miss Cafe.

Read and post comments | Send to a friend

Ribs and a crepe for...

nobody@vox.com(Eric) — Thu, 07 Feb 2008 00:17:34 -0800

Ribs and a crepe for dinner. I made the dry rub a while ago (last year), but I hadn't tried it on ribs until today (only chicken.) The ribs turned out pretty well. Not as good as Roadside BBQ. The rub includes black pepper, mustard powder, and curry powder, but it's a little salty. Or maybe I put too much rub on. Anyhow the ribs were braised in a wine/worchestershire/vinegar sauce. Maybe the saltiness came from the worchestershire sauce.

The crepe turned out much better tonight. I just left it in the pan a little longer than before. Actually a lot longer -- maybe another minute or so.

But don't worry; there was still pizza today! We had CPK at work for lunch. I had the Jamacian Jerk Chicken pizza. It was okay, but after having made my own pizza for a while, I could totally taste (or, in this case, not taste!) how bland and ordinary the crust was.

Read and post comments | Send to a friend

Crepes and pizza (pepperoni and...

nobody@vox.com(Eric) — Wed, 06 Feb 2008 00:05:35 -0800

Crepes and pizza (pepperoni and pepperocini) for dinner. The crepes were okay. I definitely need to improve my technique. I'm not getting any nice browning on them, so I think I must be flipping them too soon. Maybe they need to be in the pan for another thirty seconds? Another minute? Or maybe the pan just needs to be hotter. They're sweet crepes with sugar and a dash of vanilla extract in the batter. I don't have any nutella, so I put grape jelly in one and honey (see picture) on the other.

I liked tonight's pizza. I used a straight tomato/pesto mix for the sauce without my usual sirracha because I figured that the pepperocini were hot enough by themselves.

So-so sandwiches from Specialties for lunch at work. They were a little bit soggy (which is what will happen with take-out, I suppose) and I'm not a big sandwich guy anyhow.

Read and post comments | Send to a friend