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May. 29th, 2007
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May. 29th, 2007 02:58 pmQ got a pachinko machine from Erica, and I had a good time playing with it. A few of us (The Pauls and I) nerded it up in Erica's back yard trying to figure it out, but things became a lot clearer once I got it home, took a few covers off of things, and played with it some more. It's a very interesting mechanical contraption. I look forward to making it work better. Also, you can get 1000 authentic pachinko balls on eBay for $1. Oh, and $25 shipping.
This weekend I also weeded/tilled the back garden in preparation for peppers and cucumbers. And I weeded/tilled the front garden in preparation for flowers. It was the most exercise I've got in who knows how long, but it was fun.
We got a deep-fryer. It's pretty cool. It's an Emeril Lagasse branded fryer made by T-Fal. Not a brand I normally go for, but pickings are slim in the non-commercial deep-fryer market. It seems to be able to get hot enough (a key to deep frying) and it's got a nifty auto-oil-filtration-and-storage feature that works pretty well. So far, I've only made a batch of fresh french fries in it, and they were pretty darned good. I'll be making buffalo wings in it soon, you can be sure. And I might get some Pizza Puffs on the way home tonight, too.
I've been grilling a lot, too, and boy howdy do I love grilling. It's a lot of fun. I'm getting better at it, too. Heat management is the key (as with most cooking).
I've been tasked with selecting dinner for this evening. I'm thinking a seared tuna or a ceviche.
Blahbitty bloo,
Joey-Mark
This weekend I also weeded/tilled the back garden in preparation for peppers and cucumbers. And I weeded/tilled the front garden in preparation for flowers. It was the most exercise I've got in who knows how long, but it was fun.
We got a deep-fryer. It's pretty cool. It's an Emeril Lagasse branded fryer made by T-Fal. Not a brand I normally go for, but pickings are slim in the non-commercial deep-fryer market. It seems to be able to get hot enough (a key to deep frying) and it's got a nifty auto-oil-filtration-and-storage feature that works pretty well. So far, I've only made a batch of fresh french fries in it, and they were pretty darned good. I'll be making buffalo wings in it soon, you can be sure. And I might get some Pizza Puffs on the way home tonight, too.
I've been grilling a lot, too, and boy howdy do I love grilling. It's a lot of fun. I'm getting better at it, too. Heat management is the key (as with most cooking).
I've been tasked with selecting dinner for this evening. I'm thinking a seared tuna or a ceviche.
Blahbitty bloo,
Joey-Mark