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Written by Jay
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Monday, 30 March 2009 |
I love to cook, thanks to my mother. And I also love to imitate with my cooking. I have perfected a number of foods from different countries. I can make Japanese gyudon, beef curry, sukiyaki, shabu-shabu, and "modern-yaki". I can make Thai green curry, tom yum gai (chicken soup with lemongrass), or som tum (spicy green papaya salad). I can make Korean bulgogi and kalbi beef. I don't even need to mention all the Italian and Mexican I can cook. But the one dish that had eluded me, despite multiple attemps with various recipes, was San Francisco style Chicken Tikka Masala. This is the case no more! Here is the recipe.
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Written by Jay
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Monday, 30 March 2009 |
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On a crisp, sunny Thursday morning, I walked up the hill to the UCSF campus. I had my headphones on, listening to Forever the Sickest Kids blarring powerpop tunes. I walked into the Millberry Union and to the room where my envelope awaited. The room was busy with people hugging, laughing, crying, and talking. A woman at a table handed me an unassuming manila envelope. I walked into the hall because I wanted someplace quiet to take in the information. I pulled out the letter and began to read.
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