Food Log Summer 2017 Week 5
This food log is late due to July 4 weekend. I'm not much for parties or fireworks, but I spent a lot of my weekend at Japantown and Trader Joe's. When I was on my computer, I was developing this blog's sister site MusicParsed, which is a no scroll interface for ukulele and guitar song chords. It's annoying to take your hands off a ukulele to scroll, so I fixed the problem with a multi-column view.
If you would rather eat than play a ukulele, I also have a recipe for ukulele chocolate cake. Once I'm back in Boston with my ukulele cake pan, I'm planning on making new flavors. Maybe matcha strawberry ukulele cake?
People sometimes ask about the word "parsed" and why this blog is called FoodParsed. "Parse" is a common term in computer science, which means "to break down data into smaller components". Computers parse files, and I parse food and music information. Thus, I have the sites FoodParsed and MusicParsed.
Here's the highlights from the week 5 food log:
At the start of the week, I prepped some vegetables to eat with protein and carbs later on. I cooked a Japanese yam and 2 bunches of radishes. The Tupperware containers are 2 cups.
- Peel and dice a Japanese yam.
- Heat a pan over medium heat.
- Add in the Japanese yam, about 1/2 teaspoon of salt, and a bowl of water.
- Cover with a lid. Cook for about 25 minutes until tender.
I also cooked 2 bunches of radishes ($4 total) from Rainbow Grocery, a grocery with a ginormous selection of bulk bins. Raw radishes tend to be incredibly spicy and peppery, but cooked radishes taste more like sweet turnips. The green stuff is just the top of the radish, and the taste is radish flavor with spinach texture.
Even a little bit of meal prep pays off later. One day, I came home from work late, and I had a quick dinner of 2 freshly pan poached eggs, leftover Japanese yam, and radishes.
In addition to prepping vegetables for myself, I cooked a meal of coconut curry with a friend. Coconut sweet potato curry is one of my staple meals. Here's the Safeway receipt for the chicken coconut curry with sweet potato and broccoli I made. As a side note, I find recipe titles amusing because they are often just random ingredients concatenated.
Here's what the finished curry looked like. You need about 1 and 1/2 cups of dry white rice in total to accompany the total amount of curry. In total, you get about 4 servings, so it's much more convenient to cook and eat with a friend.
Normally, I would title this section "restaurants," but that isn't quite accurate. "Eating out" refers to the following pictures of food I didn't make. One day last week, my team and I had an offsite with a sandwich buffet.
This is a perfectly okay roast beef sandwich. About a year ago, I would go out of my way to cook and pack meals, and I'm glad that I can enjoy convenient meals again.
This is tonkotsu ramen from Coco's Ramen in Mission. I had a lot of ramen in Japantown, and to be honest, I preferred this bowl. The broth was far less salty and tasted more like homemade pork soup.
Last item on the week 5 food log is a blueberry scone, which was my Friday morning breakfast pastry. Unfortunately, this wasn't as good because it lacked blueberries. I'm debating whether I should switch up my fancy Friday breakfast habit. Maybe I can get French toast or a breakfast sandwich or both?
Want more food logs? Also, let me know if you're in San Francisco and want to hang out. My favorite things to do in the city are climbing and checking out new restaurants.