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Mmmmm chocolate... Schaffen Berger has some awesome dark chocolates and a tour with some freebies!

Panda Express sometimes freaks me out in how timely and dead-on the fortune cookies are...this one only serves to bolster my already completely illogical belief in the mystical power of fortune cookies.



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Just like virtual teams, I believe there are virtual families. We come together once in a while to eat and share and become like a short-lived virtual family. I rather enjoy my time with these interesting folks and wish them well in their future endeavors.



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If you want to know if an ethnic restaurant is good or not, look at the ratio of ethnic folks eating to the ratio of people not from the ethnic group that the restaurant portends to be from.



In the case of the Thai temple in Berkeley, the ratio is about 1 Thai person for every 86 white pseudo-hippie/poor Cal student looking for something to kick the post-partying hangover. Not good...I should have recognized it, but the chaotic swarms of food-grubbing bodies overcame my personal prime directive of ethnic cuisine.



So how is the food? Awful...just simply awful. I mean I saw Thai people walking around with food from the other places (even snapping into a Slim Jim) rather than consuming temple food. And now, I know better...this stuff is awful. Just awful (can I say it enough?). I guess the all of the non-Thais here just don't care because they don't know any better...but for me (the only Thai guy to actually buy food here), I've had my fill of "trick the white people" temple food.



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Just snagging this from the internet so I have it for future home iron chef boughts: Kung Pao Spaghetti

Kung Pao Spaghetti

Kung Pao Sauce

3/4 cups chicken broth
1 tablespoon corn starch
6 tablespoons soy sauce
1/4 cup dry sherry
1 1/2 tablespoons red chili paste with garlic
2 tablespoons sugar
1 tablespoon red wine vinegar
2 tablespoons Asian toasted sesame oil

In a medium saucepan, whisk together the chicken broth and cornstarch until the cornstarch has fully dissolved. Stir in all remaining sauce ingredients and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15-20 minutes. Set aside.

Egg white-cornstarch mixture

1 egg white
1 tablespoon cornstarch
1/4 teaspoon salt

In a mixing bowl, use a small whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; take care, however, not to beat them into a froth. Set aside.

For the pasta
4 ounces spaghetti
1/4 cup olive oil
1/2 pound boneless, skinless chicken breasts, cubed
10 whole Chinese dried red chili peppers
1/2 cup unsalted roasted peanuts
2 TBSP minced garlic
1 1/2 cups coarsely chopped scallions, greens and whites

While pasta cooks, heat the olive oil in a 10" skillet until hot. Add the chicken pieces to the egg white mixture and toss to coat. Taking great care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully the chicken pieces over together and, with a wooden spoon, gently separate the pieces.

Carefully stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken (after no more than one minute), stir in the garlic and scallions. Once the garlic begins to brown, (after no more than 30 seconds), add the Kung Pao Sauce and toss and stir to coat the ingredients.

When the pasta is ready, drain it well and toss it with the sauce mixture. Serve family-style or transfer to individual bowls.

So each day, Hongyun brews me a nalgene full of tea and I take along a small thermos filled with some instant coffee to enhance my brain's boot sequence on the train ride to work. Now, that's a lot of caffeine mind you...about 48 ounces of caffeinated liquid...so I usually don't drink it all. What to do with it?

Pour it on my office plant of course!

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