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I think I'll have to work lots of OT for this... [
Friday, February 21st 2020 at 3:54 pm
[ mood | hungry ]

I've decided I'm gonna try to eat at all the NY Restaurants that's been awarded Michelin stars.

What's a Michelin star? Check out Wikipedia's entry HERE.

2010 List

Annisa (Done)
A Voce
Blue Hill
Café Boulud
Casa Mono
Del Posto
Eighty One
Eleven Madison Park
Gotham Bar and Grill
Gramercy Tavern
Jewel Bako
Kyo Ya
L’Atelier de Joël Robuchon
Marc Forgione
Minetta Tavern
The Modern
Perry Street (Done)
Peter Luger
Rhong-Tiam  (Done)
River Café
Rouge Tomate (Done)
SHO Shaun Hergatt
Spotted Pig
Sushi Azabu
Sushi of Gari

Gordon Ramsay at The London
Momofuku Ko  (Done)
Picholine (Done)

Jean Georges
Le Bernardin
Per Se

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money matters [
Friday, April 26th 2013 at 2:25 pm
It matters :-p
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I forgot to put Xmas Gatesey up. [
Monday, December 12th 2011 at 1:14 am
Xmas Gatesey!!!
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Lol! [
Friday, August 13th 2010 at 11:31 pm
Sorry for the weird post I made previously. My phone accidentally txted that.
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Posted using TxtLJ [
Friday, August 13th 2010 at 9:53 am
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Writer's Block: Cat talk [
Wednesday, May 26th 2010 at 6:12 pm
[ mood | confused ]

If your dog or cat had a mobile phone, who would be listed first on her or his speed dial?

This is such a retarded question.
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Yes, I have gone crazy as a matter of fact. [
Friday, April 2nd 2010 at 2:29 pm

Feeshy, feeshy, feeshy!

Come swim into my tummy, yummy, yummy feesh!
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Ewww [
Saturday, March 27th 2010 at 1:38 pm
J. Crew has ugly clothes.
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Writer's Block: Another sleepless night [
Monday, March 15th 2010 at 1:15 am
[ mood | awake ]

Do you suffer from occasional or frequent insomnia? Do you have any special tricks or remedies? How does it impact your life?


How about all the time?

It's so bad, my life revolves around my insomnia.
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Friday, February 26th 2010 at 5:01 am
As of now, Manhattan schools will open. Wonder if the news will change later...
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Omg! [
Saturday, January 23rd 2010 at 10:21 am
Restaurant week starts next week! 3 course meals for $35. Yum!
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Thursday, December 17th 2009 at 9:10 am
Fox 5 News was setting up a camera on my street this morning for some reason. When I asked them what was up, they told me they were buzy, so who knows what's the deal with that.
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It's December again [
Thursday, December 3rd 2009 at 6:40 pm
Time to put the Xmas hat on Gatesey the budgie.
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Yatta! [
Friday, August 7th 2009 at 7:24 pm
I whipped whole eggs to ribbon stage using a hand held mixer and lived to tell about it!
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I'm having hot wings and potato salad for dinner [
Tuesday, July 28th 2009 at 3:47 pm

Milo is patiently sitting by my chair hoping for me to give him some. Fat chance. Maybe that's why he hates me...

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Look! A Pug! [
Tuesday, July 28th 2009 at 2:37 pm

Look! A Pug!, originally uploaded by beadedbudgie.

Meet Milo. My mom's dog-sitting him for our neighbor for two weeks. Everytime I walk into the kitchen, he barks at me. I'm the only one he barks at. I think he hates me.

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William Shatner Reads Sarah Palin Farewell Speech [
Tuesday, July 28th 2009 at 12:55 pm
If I didn't listen to Palin's speech myself, I would have never believed it, lol.

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Saturday, July 25th 2009 at 7:00 pm
My mom and I made black cake today. Black cake is a Carribean dessert--kind of like a cross between a rum cake and a fruit cake, but ten times better.

It wasn't always like that though. The first time I ever had a slice of black cake, I was a young girl and I hated it. It was much too dense--not light and fluffy like all the other cakes I've eaten previously, it had that alcoholic burn from all the wine in it, and it had this deep caramel flavor; so deep, it almost borderlines burnt. I did not find this appealing at all.

As I got older, I came to love the flavors associated with black cake for exactly the same reasons I hated it when I was a kid.

The only times we would ever get to eat black cake was when a special occasion came up--like a wedding for example. My mom always wanted a recipe for it for years, but nobody would ever give her one. I have a cousin who can make a really nice black cake, but she refused to share the recipe. She however had no problem with us placing an order with her and paying her for a cake.

My mom told me she once long ago tried to make a black cake herself with no recipe; trying to guess what went into one based on what it tasted like and the vague details she was given by various people. She said it came out alright, but my older sister said it just didn't taste like the black cake she knew and loved at all.

One day, I decided to do a regular old Google search online on Black Cake. There had to be a recipe online somewhere--someone willing to share the secret to the cake my mom always wanted to know how to make.

I found several recipes. All of them varying such as what kind of alcohol to use or mixtures of fruits to be added, but the key points were always the same. Soak dried fruits in alcohol for several days at least and the use of something called browning--a very dark caramelized sugar thinned out with some water. One can make their own browning, but you can also buy it in a west indian grocery store. My mom luckily keeps a bottle of the stuff around.

I quickly wrote down some versions of the recipe and presented them to my mom, telling her we should make one this coming weekend. So on Thursday, my mom brought a bottle of red wine, a box a prunes, a box of raisins, and a jar of maraschino cherries. We threw all the fruits into a half gallon Mason Jar and poured in the whole bottle of wine for it to soak until Saturday. Some recipes I saw called for rum or a mixture of rum and wine, but mom claims St. Vincent (where my family is from) uses just red wine, so that's what we went with.

After soaking in its wine bath for about 2 days, we put the fruits and wine together into the blender to pureed everything into a smooth mixture. We followed everything according to the recipe and then we came to the last step: adding the browning. All of the recipes I've read said to just add browning until desired color is reached, so that's what we did.

We added a tablespoon of browning, but the batter didn't seem to change any color. Mom and I looked at one another and shrugged. We added a couple more teaspoons, but it just got a smidge darker. We were getting concerned. Wasn't this supposed to be black cake? Why wasn't the batter getting black? The recipes I obtained offered no tips on whether the batter should be getting black or would it remain a brown color. After adding what I believe to be about half a cup of browning, we decided to stop in fear of ruining the recipe. We also decided to take a leap of faith and put the now medium brown batter into cake pans and bake them anyways. We figured maybe all the sugar in the batter would make the cakes darken when we put it into the oven.

After half an hour in the oven, mom decided to take a peek to see if our theory was right. It was.

The cakes darkend up beautifully and looked just like the black cake we've eaten so many times before. We finnished baking the cakes and took them out to cool. When they were properly cooled, we had our first slice.

It was exactly how black cake is supposed to be: dense, smooth, boozy and delicious.

We won't be placing any orders with my cousin anymore.

RecipeCollapse )
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Sunday, July 19th 2009 at 12:17 pm
Well, the Pie crust came out really well, in my opinion. It wasn't tender and flaky at the same time, but it was definitely flaky. That strawberry tart I made with it came out tasty to me, in my opinion, but mom and older sister said the strawberries were too sour.

I used a combination of butter and lard, as I heard lard is really good at making flaky crust. Mom of course is waiting for an apple pie.

Too bad I tried killing my friends with chicken that wasn't cooked all the way through the first time, lol.
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Wednesday, July 15th 2009 at 1:04 pm
Anybody have any pointer on making good piecrust? Everytime I've attempted to make it, it always came out tough and dry so I've stayed away making it for yrs.

I know now that it came out tough probably because I handled the dough too much so it developed too much gluten, so this time: don't handle the dough too much.

Does anybody have have other tips or pointers? Also, don't tell me to just buy a frozen one. Making one from scratch is way much cheaper, lol.
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