Chan's Personal Blog

Well, I've been experimenting with different tofu recipes, and here's another winner to add to the list: deep fried salt & pepper tofu. This one's dedicated to all of the ladies back home. Here's another incentive to come down to California... you can try out this new dish.




The next time I try this, I'll have to improve my knife skills. Hopefully I'll be able to cut the tofu more uniformly and consistent as the presentation will be nicer.

I'm a bit behind in posting stories about my time in California because work is getting crazy busy. In either case, here's a set of pictures at Parcel 104 which is a fancy restaurant at the Marriott. Our team went there for my official welcome lunch, as well as a farewell lunch for some of our international team members which were heading home to their respective Yahoo offices worldwide.

This restaurant was pretty swanky. Even though I was wearing jeans that day, I didn't feel under-dressed. I guess one of the nice things about working in Silicon Valley is a lot of us programmers insist on dressing comfortably, and it'd be unwise for businesses to look down upon us because of it.

We started off with appetizers, and we went with the seafood calamari. It was an assortment of squid, scallops, and shrimp. The batter was a bit too light for my liking. I prefer true Greek calamari. (Eugene's restaurant back in Victoria has spoiled me with their amazing calamari.)

Yes, that is a good name for my very own cooking show, at worst, an uncreative alliteration. Earlier this week I finally got most of my kitchen setup, and I've purchased enough cookware to start cooking. So, my cash burn rate is finally going down because I don't have to eat out every meal.

In either case, there's a strange perception at work where every assumes that I can't cook. Part of it is probably the single bachelor vibe that I have. The other part is probably people assuming I can't cook because I've just moved out to my own place. How wrong they are because I watch the Food Network religiously.

The purpose of this post is more of a, "I'll show you", shot at my co-workers. The second set of dishes was a collaboration between Chef Chad Malec and I. So without further adieu, a gallery of my cuisine. Please enjoy the culinary tour. (Note, we have a new tofu recipe below.)