Pizza Diavola

I’ve finally succumbed and subscribed to AT&T for DSL, which should turn on next week. Hopefully, my personal laptop will be fixed by then (Tuesday morning, it refused to turn on. I think there’s a short somewhere), so that I won’t be using the slow, lagging laptop I’m on in the interim, and won’t be trying to blog via iTouch. It’d be an interesting experiment, to say the least, although it might also be faster than this laptop.

In the meantime, have some fluff:

I really want to make this Soy Poached Roast Chicken (Bitten, 2008/04/30) with these Snow Peas (Bittman, 2008/04/30) this weekend. The peas have been out at the market for months and I’ve looked at them, tempted to try cooking some but not sure of how to do it.

I learned to enjoy food the first summer I was living in Rome and I learned to cook the year after, when I was living with a roommate of Italian descent. So pretty much everything I know how to cook is Italian (more specifically la cucina Romanesca) and I’m used to those tastes and methods. I have a sense of how they work and how to throw things together in the kitchen, whereas I lack that intuition and experience when it comes to Korean or any other Asian cuisine. It’s something that’ll come with experience, but I’d like a teacher or a cookbook to start with and I haven’t got either. Haven’t found a good English-language Korean cookbook, and while My Korean Kitchen is a good read and informative, it’s not hanshik the way my mom makes it. In the meantime I’m thinking of branching out into other cuisines, although it’s a bit difficult because most of the ingredients and spices I have in my kitchen right now aren’t ones that are used in Chinese or Korean cooking.

Photos below the cut. Pro-Clinton material (I like to get a heads up when I’m clicking on political content, so…fair’s fair, I guess.).

My tshirt came today!