truliketrudat's Profile

I usually pull out, "I'm Tru, who are you?" when I am meeting friends of my friends. Then I will ask how they know the host/ the mutual friend.

Most people are amused by my frankness. And if I happen to be out at a bar and there has been drinking going on it becomes, "Who the hell are you?" which just elicits more amusement.

I thought this was a reminder to set aside some personal time to freshen up before the party too.

I know that I always feel stinky and sticky after cooking up a storm, so I try to get in a quick shower or at least change and wash my face before my guests arrive, otherwise I'll be welcoming them with onion hands or flour on my face.

I'm in LA: I live within a mile of a two kosher markets (cheap produce!), a Smart & Final, a Fresh & Easy Express, an Indian spice market, and a weekly farmer's market. I usually manage pretty well between those stores.

Occasionally I'll pick up specific things from Trader Joe's or the Japanese market on my way back from work. Every couple of months we may drive a couple of miles to stock up at Costco or 99 Ranch.

On the rare occasion I will put up with an hour long bus ride to get to Chinatown for Vietnamese groceries when I can't wait for a weekend shopping trip with the BF.

I like ghirardelli but I currently have tj's semisweet in my baking stash.

So Nestle Tollhouse are made with vanillin? What other brands use vanillin rather than proper vanilla extract? I may have to pick up a bag of those.

I only ask since I'd like to make a batch of halal choco chip cookies for my BF's coworkers, one of his coworkers is Muslim and tries to keep halal and couldn't partake in the last two batches of cookies and brownies I sent to work since I used (homemade) vanilla extract and/or ghirardelli choco chips which have alcohol based vanilla extract.

My broiler is one of those floor drawer types so I hate to use it (just harder to move stuff in/out or monitor my food unless I lay on the floor) so I bought a pen torch. It is great for brulee and jewelry soldering.

I grabbed a roasting pan for $10 from Ross a couple of years ago and I love it. My friends will borrow it for their holiday potlucks.
I tend to use it for making char siu (just invert the rack from V to ^ on the pan) since I don't want to bother with using hanging hooks from my regular oven racks. It makes it easier to baste and I don't have to stick my face/arm in a blazing hot oven.

I did hand salads last year. Just bundles of arugula with a slice of pear wrapped in prosciutto. I saw the recipe here last year. http://www.thekitchn.com/thekitchn/lastminute-appetizer-prosciuttowrapped-arugula-132831

I like mine lightly steamed, or raw and dipped in delicious hummus.

I'm Asian and I don't use chopsticks properly but I can pick up food and get it to my mouth. I tend to hold them in a way that they cross each other like scissors but that works for me. My mom just gave me chopsticks let me figure them out myself. I also happen to grip a pencil oddly when I draw or write.

I can hold them according to the diagrams, but that takes conscious effort and I switch back once I start focusing on enjoying my food.

My quarter chinese, mostly white, bf holds them properly though. He hates it when only he gets slipped a fork at Asian restaurants.

I use fish sauce all the time -- I call it Vietnamese magic.

Otherwise I use crushed red pepper, garlic, black pepper, onion, and vinegar.