#1) I still work at Bottega Louie. Still a food runner. Haven't gotten into the kitchen yet, but I've expedited a few times. That is, I called the orders that come in to the linecooks and put the finishing touches on food as they go out. It's hectic but incredibly fun. I think I've got the best schedule, Friday - Monday evenings. The restaurant is getting crazy since it's gotten a few great reviews. The most we've served in one evening to date (at least while I've been working) is just over 850. And we've been doing a steady 500+ on weekend nights. Some notables that have come in to eat: Topher Grace, Emilie de Ravin, Shannen Doherty, Milo Ventimiglia. I'm sure others have come in, but those are the ones I actually remember bringing food to. I'm thinking about talking to Chef Davis about trying my hand in pastry. I really like to bake, and I think I could do the nice presentation of the desserts well. Other than that, work is work. I don't do much on the days I work (or on the days I don't work for that matter).
#2) I'm going to Kentucky in 11 days to visit my Aunt Diana and cousins Shannon and Amanda. There are horses there, which I'm excited about. Also, it'll be the first time I've been to Kentucky, which is always exciting. Next, I'm going to Montreal with my dad in 30 days. That is going to be a lot of fun. First time going to Canada. I've planned out our itinerary, and the days are going to be packed. Still, it should be relaxing. I've just recently purchased a 35mm film camera (Canon Rebel K2) and am looking forward to taking some great pictures with it. Hopefully some slides as well (something I hope comes back as a tradition for the Matarrese family). Those are the two major trips I have planned (also going home for a few days before and after the Montreal trip). I'd like to get down to San Diego for a day or two, take the train down and just bum it on the beach. At some point in the next year I want to go camping, use my backpacking gear some more (and of course take more pictures).
#3) I've started the application process to become a Foreign Service Officer in the State Department. A Consular officer to be specific. Those are the people that you speak to at the visa window. I'm planning on taking the initial test in October. There are many steps to go through to actually become an FSO, but here's the rundown of it: initial FSOT (Foreign Service Officer Test), writing a few personal statements, getting through a reviewing board, getting interviewed in D.C. for a final review, getting medical and security clearance. It's a very competitive process, but it should be because FSOs are most of the world's first and only impression of the U.S. It seems like the perfect job for me. Living abroad at embassies and consulates, speaking the native language everyday, and serving my country. What could be better? Not even to mention the free housing, the decent salary, and the job security. It would be the ultimate "change in scenery," every two years or so a new country. I've been assigned a mentor from the State Department, a very nice man serving as a Consular officer in Peru at the moment. He's been a great source of information for me about the Foreign Service. Overall, it seems like a good fit, so I'm going for it. I'll keep y'all updated on it.
#4) Slowly but surely, my back has been getting better. It has not been bothering me at all. That being said, I tried erging a few weeks ago, very low pressure low rating, and I still can't get the proper bodies over position. I'm not 100% sure, but I think my collegiate rowing career is done. It's a real shame, especially as the USC Men's Crew team is just starting its Renaissance with the two new coaches. I am still doing my stretches trying to get better, but without being able to erg, there is no way I can be in competitive shape to earn a spot in the top boat. I plan on staying in contact with the team, in essence being on the team, go to races and such. Perhaps I can be the team photographer. I wouldn't trade my time on the team for anything in the world, and hopefully someday I can get back in a boat, even if it's just for recreational purposes. My love affair with the sport will end when I die.
#5) Next semester is going to be insane. I'm taking 20 units (four classes = 16 units = full load). I have to take 20 units in one of my last two semesters in order to graduate on time. And since I found what sounds like really interesting classes, I figured I'd do my 20 in the fall. My classes are: Russian 3, The Global Economy (IR 213, the last introductory class in the major), Multination Enterprises and World Politics (IR 324, all about international businesses and their political and social influences), Political Economy of Russia and Eurasia (IR 439, combines a few things I like: Russia/Eastern Europe and political economics), and The Political Economy of Development (IR 454, again with the political economics, and development, something I took a really interesting class in this last semester). Two 400-level classes, a 300-level class, a 200-level class, and a third semester language. It's going to kick my ass. Even if I was physically able to row, I don't think I would have the time. That also means I'll have to not be working. Whether I have to quit or just take leave from working at Bottega Louie is yet to be determined. I'm spending the summer trying to get ahead for the classes though. I'm reading the first book for IR 324, thinking of some possible topics for my research paper for IR 439, and trying to increase my Russian vocabulary. Hopefully I will survive (not have I have a choice).
And #6) I have been slacking in my cooking, but I have two things for you: a spice rub of my own creation, and a recipe for Chinese pork buns that I rocked. First the spice rub that I made:
Sweet Mustard Rub
I used this on beef chunks that I pan sauted. I didn't really have a
clear idea what I was creating, and didn't taste it until after the beef was
cooked. Luckily, it turned out well. Try different amounts of the
various ingredients to get different tastes (obviously):
ground mustard
ground nutmeg
caraway seeds
brown sugar
garlic salt
Mix all the ingredients together. Roll the meat in the rub. Pan
saute with a little olive oil until a nice crust forms on the outside.
I suppose if you added lemon juice, you could make a sauce out of it, or you could deglaze the pan as well, since the sugar carmalizes some tasty bits onto it. This on chicken would make so wicked kababs.
The next recipe is for Cha Siu Bau, or pork buns. They are those white doughy buns with the pork inside. They come with the paper stuck on the bottom usually. I found this recipe online. It makes the perfect dough, I think the filling could use some work though. It's tasty, and generically "Chinese," but there could be so much better fillings too. Here's the recipe:
Chinese Pork Buns (Cha Siu Bao)
Category: Pork Entree
Serves/Makes: 24
Ingredients:
6 cups all-purpose flour
1/4 cup white sugar
1 3/4 cup warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon hoisin sauce
1 teaspoon soy sauce
1 1/2 tablespoon white sugar
1 1/2 tablespoon soy sauce
1 1/2 tablespoon oyster sauce
1 cup water
2 tablespoons cornstarch
2 1/2 tablespoons water
2 tablespoons shortening
1 1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
Directions:
Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well. Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes. Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork. Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes. Steam buns for 12 minutes. Serve.
Mine came out, to be quite honest, perfectly. My housemate Kevin Chin (from South Korea originally) said they tasted like "store-bought," which I take as a good thing. I plan to make them again, with some veggies and maybe some with preserved fruit inside. They are really good. I put each bun on a square of wax paper before steaming so they wouldn't stick to the bottom of my steamer and really, they are just like those I've bought in Chinatown. Unfortunately, my friends and I ate them all before I took any pictures, but I'll be sure to snap some when I make them again. Well, that's just about it for me. I'm almost ready for school to start again, just to find stuff to do (not that there's not plenty of stuff to do in LA, or plenty of things I could be doing). Hopefully, I'll get back into the habit of updating this thing (I definitely will after my trips, because I'll have plenty of pictures). Until next time, remember:
Happiness begins in the kitchen, be Bold!
Cheers,
-Peter
