Red & Fast

Monday, December 14, 2009 by aar.n

I was walking to Chris's van one afternoon and guess what I saw! Not one, but four Ferraris parked along a driveway! They were the older models but it still looks really good.

Can I have one since you have four, please?

I think Ferrari is getting common in Singapore nowadays. Lamborghini as well. A car that will catch people's attention now would probably be an Aston Martin. I used to dislike it because of the front grill. It looks like a fish. And when I see pictures of those used in races, the outline of the grill is painted which makes the car look like it has fat lips.

Talking about the front grill, I noticed quite some time ago that supercars have this common design trend of where they place their front grills. Take a look.
Ferrari 599 GTB Fiorano

Noble M600

Porsche Carrera GT

If you have observed well, the front grill is placed below the headlights and very near the ground. Looks good right? There is engineering explanation for this. Since cold air sinks while hot air rises, the cold air will flow through the front grill. Cold air is denser and produces more power when combustion takes place. To many, I think the change is not a great deal to them.

And you think only exotic continental cars are following this design trend? Japanese cars have them too! Smile! :D

Mazda MX-5

If I'm going to design and engineer my own cars in the future, this trend is definitely going into my cars. Hahaha!

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And I Think to Myself

Monday, November 30, 2009 by aar.n

Sometimes, people don't appreciate the details. Be a General.

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Mmmm!

Tuesday, November 24, 2009 by aar.n

One Friday afternoon, Kathryn, Joel and I went to this meat wholesale factory somewhere in Jurong. My mother will usually go to this place with Kathryn and every time she comes back, she will have loads of stuff to stock up in the freezer. You know, there was a very strong smell of sesame oil when we came out of the place.

Q.B!? Not related to your $10 snip snip shop.


Best! Definitely.

The spread was big. There were many types of meat from various countries. They would even state the country where it came from. There were like cheese sausages, bratwursts, otah, clams and many others. What made me excited was their label on the packaging. It wrote,
Meats, Marinates & Much More!

We bought 1 Ribeye steak, 1 Angus Ribeye steak and 1 Wagyu Ribeye steak. We wanted to taste the difference between them. So off to Kat's house! She has a cast iron pan with ridges so we can create Burger King's beef patties! Awesome.

Meet Snoa Band. That's his name according to the tag.

I'm Bosch.

Cooking the beef was fun. We only seasoned it with pepper and salt. And then came the taste test. Comparing the three, the normal beef steak had the strongest beef taste. Made you feel like a REAL macho man eating that. Angus beef had this "I don't know how to describe" taste which masked the beef taste, and Wagyu beef had the same "I don't know how to describe" taste which masked the beef taste at a greater level.

To me, the difference in taste is not a big deal, but the texture and softness of the steak has to be done nicely. Tough beef is not very nice. We also made potato wedges and fresh greens. All in all, it was a great day!

*Did you know that it is not advisable to use soap to wash Cast Iron pans?

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Low Carbo Diet

Thursday, November 5, 2009 by aar.n

I'm practicing on carbonara now. Again I searched the web to source out good recipes. I wanted a recipe with little ingredients so that it's simple.


And I did find it. Turns out that in the original Roman carbonara recipe had no cream, no mushrooms and made with spaghetti. Great! I did not have cream which makes this recipe ideal for me. All it needed was, spaghetti, Parmesan cheese, pancetta and eggs. The egg mix would become like cream sauce for the dish.

I also did not have pancetta so I replaced it with bacon. I bought linguine instead. Kinda preferred that to spaghetti.

I've tried this many times. First time, my egg mix became tiny curdles of egg, the linguine was a little hard and the taste was not really there. Was disappointed but I wanted to do better. My most recent try (probably 5th or 6th), I made sure the pan was not hot so as to not cook the egg so quickly and it did. Looks the nicest compared to the previous batches. But there are things still lacking. The egg mix does not have enough taste, the noodles can be a little softer. And maybe not burnt bacon.

I will try it again until it's good to be sold outside! Hehe.

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I Scrambled Everywhere for Scrambled Eggs

Thursday, October 22, 2009 by aar.n

Long time long time.


For the past month, my office mates have been watching Hell's Kitchen. It was really interesting to see the contestants getting scolded for their mistakes. But I think as the one scolding, it's not fun at all. As an instructor, if I see my cadets commission without the right standards and values, I would feel like I have failed. Likewise for parents I'm sure.

Okay, better not divert too far. Anyway, Hell's Kitchen has inspired me to cook! So I thought of recipes to cook. I decided to go for easy recipes and came up with scrambled eggs.

The internet is good and bad. You get a lot of results, and that many state their scrambled eggs are the "perfect", or "ultimate", or "traditional", or "Mummy's" scrambled eggs. I searched for the one which required the least ingredients so that if I were to cook it at someone's house, I could produce the same results and standards. :)

And after experimenting for the very first time! I got THIS!

It was soo good! Never made eggs with such texture in my life. I believe it's what the recipe said that other recipes did not have. What's that you ask? I shall not state it here. Hehehe.

I'm going to tackle more recipes. Next one I'm going after is Carbonara. :D

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