Hotel Cooking

Hey guys. I know it's been dead around here, but a LONG time ago I promised you posts after I was to get out of a hotel, but that never really happened. Mostly because I currently live like a nomad bouncing from hotel to hotel for 9 months of the year and live like a hippie for the other 3 months. So here is some hotel cooking for ya'll!

I have 2 pans (1 frying pan, 1 soup pot) and 1 hot plate. Tonight for dinner (and this will be dinner for quite a few nights as well) I sauteed some sweet potato and a golden beet with ginger, soy sauce, coriander, olive oil, onion, and garlic. When that was done, I cooked up some chicken, mushrooms, basil, salt/pepper, ginger, asperagus and cherry tomaters and called it a day!

Cooking takes an incredibly long time when you only have one burner, it's a bummer. I was going to throw some couscous in here too but realized that I wasn't going to be able to fit all the leftovers in my teeny tiny little hotel fridge, so I left that for another day.

It's taken a long time, but I feel like after a lot of practice, I'm just as good at cooking hotel meals as i was cooking home meals! It's mostly a matter of timing and washing my frying pan multiple times per meal.

Hope you all are doing well. let's start posting again!
-vmoneyyyyyyyyy

ps. golden beets are the BOMB

concord grapes

are delicious. the end.

i made jelly out of them. it was super delicious. the end.

ate it on naan bread for breakfast. stained my teeth and shirt. the end.

totally worth it. the end.

America's Test Kitchen FTW

America's Test Kitchen, how do I love thee? Let me count the ways. You help me make the winningest risotto cakes on Earth. We at the Maxwell (my new apartment) have been struck with a terrible conundrum. We all love to cook as much as possible. Almost as much as we love interesting beers. Why do these two facts cause a problem? Because we can't fit shit in our fridge. The fridge is constantly overflowing with exotic beers, fresh ingredients, and tupperwares stuffed to the brim with wonderful leftover goodies. Luckily for me, while flipping through my favorite cookbook (supplied by Diane and Larry), I discovered a wonderful recipe for risotto cakes. Just my luck, Jenn had just made a killer risotto earlier that week. I took the opportunity to pounce on that tupperware like a crackhead on a dollar. Using my recently honed onigiri (japanese rice balls) making skills, I molded the risotto and stuffed them with provolone cheese. I then dipped them in beaten egg (which I had intended but forgotten to lace with paprika as per Kyle) and then rolled them in bread crumbs which I had mixed up with cracked pepper. I tossed them in some heated oil to deep fry untill golden and then baked them a little after draining excess oil.Here's a picture of all the happy little bastards sitting on the plate together before the first cut. I was thinking about squirting some lemon juice on them but maybe next time. This time I was too damn hungry. Jenn and I cut right in and enjoyed ourselves a wonderful snack. As the cookbook said, after making these badboys, you will forever be making extra risotto just in hopes of leftovers. We at the Maxwell wholeheartedly agree.

fancy fast food

everyone should go here. i'm in awe:

http://www.fancyfastfood.com/