Wednesday, April 16, 2014
I’ve been making a lot of popular Chinese American dishes lately and while it’s been fun making them, I couldn’t help but notice how unhealthy they are.
Most of them have the same basic formula: deep frying a protein and then coating it in a thick glaze.
The deep frying part is the main thing that makes these dishes so unhealthy. And it also makes it more time consuming to make. This modified version is only about 870 calories and serves 3-4 people, which makes it less than 300 calories per serving.
Tuesday, April 15, 2014
A few weeks ago, I was able to grab a quick lunch with CC. I suggested The Pizza Studio because she hadn’t yet tried it and I had really enjoyed my first visit.
Since it was the middle of the week and the restaurant is located close to many office buildings, the restaurant was super busy. But despite the crowd, we still went through the assembly line very quickly. Some of the other slower fast-casual pizza joints in San Diego should take note of The Pizza Studio’s efficient system.
I didn’t take any pictures of the interior since I already did for my first visit. Below are some photos from my first visit.
They took down our names with our orders and when the pizzas were ready they would walk around calling out the names. To my surprise, the gentleman who made our pizzas still remembered our names and directed the servers directly to us.
Traditional crust, mozzarella and parmesan cheese, tomato and pesto sauce, green bell peppers, roasted broccolini, roasted corn, turkey fennel sausage, grilled chicken, sweet chicken sausage, old bay seasoning
This was my creation. I previously tried the herb crust so this time I tried the traditional. I was happy to see that none of my toppings were burned, as some of the vegetables were burned on my first visit.
I really enjoyed my pizza. The toppings were plentiful, the crust was thin and chewy.
Tuesday, April 15, 2014
I haven’t had too much time to do any traditional bread baking, so I turned to my trusty one hour bread recipe. These are ready in under 60 minutes, from start to finish.
While making these, I also learned that my mixer is quite the sturdy piece of equipment. This was the first time I used it to knead bread since moving to my new place. The mixer always moves a little from the force of kneading. It’s never been an issue before, but after a minute of kneading on high speed, my mixer fell right off the counter top and onto the floor. It made such a horrific loud thud and I was sure that either the mixer or the tile floor had cracked.