At RealGM, a look at why skill set is more important that college stats when it comes to evaluating big men.
At RealGM, a look at why skill set is more important that college stats when it comes to evaluating big men.
Hi! Hello there! How are you? I hope you are holding up ok.
I have been keeping a secret, and I’ve been nervous to share this news with you because wow the world feels upside-down right now, but I guess now is as good of a time as any to tell you: I WROTE AND PHOTOGRAPHED A NEW BOOK! It’s called SNACKING CAKES and it will be published by Clarkson Potter this October if all goes according to plan.
Snacking Cakes is full of one-bowl cake recipes that you can make with minimal ingredients, some simple tools (no electric mixers necessary!), and an 8×8 (or 9-inch round!) pan. There are 50 recipes, but they all sneakily have flavor and pan variations making the true count of recipes much higher than that. It’s got it all from bright citrusy cakes to rich chocolatey ones, and everything in between. There is truly something for everyone and they are the kind of cakes you can make any day of the week. That beauty on the cover is a Cocoa Yogurt Cake that comes together so quickly, and lasts for days on the counter. You can top it with a glaze too, but only if you feel like it. This one is vanilla bean, but there are lots and lots to choose from.
I know I haven’t checked in here in a long while and the truth is I took the summer off of blogging to work on some photography projects, and teach at my beloved Melisses. Then, the minute those projects were wrapping up I found myself writing this VERY FUN book full of TRULY EASY, very SNACKABLE CAKE recipes for any occasion…like moving into a new apartment or a low key birthday or making it through work on a Monday. I kinda wish I could just send it to all of you right now because I know you are all baking at home a lot more than usual and I’d love to share these recipes with you. Alas, that isn’t the way that book publishing works.
I’ll be back soon with more info, but if you’d like to and can swing a preorder (please do, this is such a weird time to be publishing a book!) there’s a link over in the sidebar. Take care of yourselves and others out there.
Add a little fun to your cookie baking with these Sprinkle Crinkle Cookies! Crinkle cookies are such a fun cookie to make. Don’t you just love all those cracks and crevices? And giving them a good roll in confectioners’ sugar really shows off that texture. These Sprinkle Crinkle Cookies begin with a really simple vanilla […]
This is my first attempt at Mille Feuille Nabe, a Japanese hot pot that is made with layers of Chinese cabbage and pork belly slices.
This hot pot is called mille feuille nabe as is is arranged with many layers of cabbage and pork slices which resembles the classic French pastry, mille feuille (also known as Napoleon). Mille feuille means ‘a thousand leaves’ so this dish is called 千层白菜猪肉锅 in Chinese which literately means “a thousand layers cabbage and pork hot pot”.
Besides Chinese cabbage, perilla leaves are also used to form the layers. Since perilla leaves are not readily available at our local wet markets (and they are rather expensive), I substitute with romaine lettuce. The hot pot looks so pretty with the layers of cabbage and the different types of mushrooms.
I made the stock from scratch but it can be replaced with store-bought vegetable or chicken stock. The layers are made by stacking layers of cabbage leaves, romaine lettuce and pork slices on top of one another. The stack is then cut into a few sections and packed in a circular manner in the pot. Most recipes will call for layering the bottom of the pot with bean sprouts, but I used the leftover cabbage leaves and mushrooms instead.
The vegetables reduced quite a fair bit after it is being cooked.
The dish is usually served with shabu shabu dipping sauce such as sesame sauce or ponzu sauce. However, we find that it is already very tasty without the sauce. It is a light and yet delicious one pot meal with all the flavours from the vegetables and mushrooms. Everyone enjoyed the huge hot pot and the four of us managed to finished it with only some leftover soup. I cooked udon with the leftover soup for my lunch the next day. Although the pot looks rather complicated with the layers of ingredients, it is actually very easy to prepare. This will be another one of our regular meals especially on a cool or rainy evening 🙂
Mille Feuille Nabe
1 head of Chinese cabbage (also called napa cabbage)
1 head of romaine lettuce
400g thinly sliced pork belly (for sabu sabu)
1 pack (100g) Bunashimeji mushrooms or white shimeji mushrooms
1 pack (200g) Enoki mushrooms
3 shiitake mushrooms (I used fresh shiitake mushrooms)
some carrot slices cut into flower shape (optional)
for the stock:
10 large dried anchovy (remove the guts)
3 stems of the shiitake mushrooms
1 small size yellow onion (remove skin and cut into half)
6 cups water
1 tablespoon soya sauce
1 teaspoon salt
Note: depending on the size of the pot, the amount of ingredients especially the cabbage, romaine lettuce and pork slices may vary.
I love to make birthday cakes for my friends, and at one point last year I became obsessed with making chocolate sculptures to decorate my birthday cakes with! I had seen it all over Instagram and fell in love with the way they added such artistry to cakes, in such a free-form and abstract way.
The first of many chocolate sculpture cakes that I ended up making throughout the year, this
Pardon the less than satisfactory image quality in this post as the pictures were taken with my mobile phone. I have no plans to blog about this dish, but since it turned out really good, I thought I should capture my moment of glory and leave a trace in this humble blog 😉
During this one week school holidays, I decided to try my hands at preparing this tze-char style or Chinese style Mee Goreng as it is one of my children’s favourite. Although I can prepare stir fried bee hoon (rice vermicelli) with ease, I have big problems when it comes to stir frying noodles…be it egg noodles or those thick yellow noodles. My stir fried noodles usually end up tasting very dry and over cooked.
Thanks to the video from makansutra, I am able to pin down the mistake I made when I cooked yellow noodles. The trick is to add splashes of stock or water while tossing and stir frying the noodles. In the past, I would stir fry the ingredients first then add the noodles followed by lots of water to prevent the noodles from getting dry. Allowing the noodles to ‘boil’ in the liquid and also the longer cooking time for the liquid to dry up could probably be the reasons why the noodles became too soft and over cooked.
This is the first time I could prepare a nice plate of mee goreng which is not dry and tastes so delicious. The noodles is not too soft and doesn’t clump or stick together in lumps. I have included the recipe below for my own reference. If you feel like giving this a try do note that it may not suit everyone’s taste buds, do adjust the ingredients especially the seasoning sauce according to individual preference.
Chinese style Mee Goreng
1 small yellow onion, sliced
3 cloves garlic, finely chopped
6~8 leaves of cabbage, chopped
300g yellow noodles
2 eggs, lightly beaten
2 cups bean sprouts
1 big fish cake, sliced
1 tomato, cut into wedges
1 cup prawn stock or water
2 tablespoons cooking oil
a few calamansi lime for garnish
5 tablespoons tomato ketchup sauce
2 teaspoons sambal chili or chili sauce (I used Huy Fong brand Sambal Oelek )
1 tablespoon oyster sauce
1 tablespoon light soya sauce
1 teaspoon dark soya sauce
1 teaspoon sugar
Apart from the six months that I spent semi-living in the Westin Jersey City last year and my three years at university, I’ve only ever lived in London. Even when I was at university, I was only a 45 minute train journey away and our terms were so short that I spent less than half the year away from home.
I can’t even begin to imagine what it’s like to pick up your life and move across the world but Jodi did just that four years ago when she moved from Canada to the French Alps. And now, she’s moving home with her husband Matt to start the next stage of their life together and so myself and some other blogging friends are throwing them a virtual welcome home party filled, as is only fitting, with all things maple syrup!
When trying to decide what to make for this #welcomehomehhk shindig, it seemed only natural to combine the best of Canada and France with these buckwheat madeleines. There’s a little maple syrup in the cakes themselves and then they’re dipped in a ridiculously sweet but rather delicious maple glaze. Some chopped hazelnuts bring a touch of balance and a welcome crunch.
For more maple syrup goodness, check out the other contributions from some of my favourite bloggers. Huge thanks to Shelley for organising the fun and, of course, a huge welcome home to Jodi and Matt!
Sevengrams: Maple Oat Whoope Pies // Faring Well: Maple Crumb Donuts // Warm Vanilla Sugar: Maple Pecan Apple Crumble // Gratitude & Greens: Maple Tempeh Sandwiches // Sobremesa: Maple Miso Roasted Vegetable & Quinoa Bowl
The buckwheat makes these slight heartier / heavier than traditional madeleines but I think that works well with the maple and the spice. If you’re so inclined, you can use cinnamon rather than ginger in these.
Adapted from these spiced vanilla madeleines.
This Sour Cream Chicken is made with a sour cream sauce smothered over chicken breasts, topped with Parmesan cheese and baked in the oven!. It’s an incredibly easy weeknight recipe ready for the oven in less than 5 minutes!
I am late to the party for so many things. Recently, I’ve discovered Game of Thrones and I am officially hooked and incapable of doing much else until I finish one more episode of Season 1 and finish all of Season 2. I even went so far as to bring my iPad to the gym today and watched an episode while I ran on the treadmill.
But I do not eat mayo, so I made mine with sour cream and added fresh herbs, garlic, and lemon zest. I have made this chicken so many times in the last few months.
It is ridiculously easy, and while not the most attractive recipe that I make, it tastes amazing. Everyone at my table loves this chicken recipe and it is a keeper.
The ingredients for this baked chicken recipe include boneless, skinless chicken breasts, sour cream, garlic, lemon zest, Borsari salt, chives, parsley, panko breadcrumbs and Parmesan cheese.
Sour Cream. Full-fat sour cream works best for a creamy consistency. Plus, low-fat sour cream includes added sugar and preservatives we don’t really need in our diet.
Borsari Salt. Bosari’s Original Seasoning is the secret ingredient that makes this chicken casserole so special. Bosari’s is pure sea salt infused with fresh basil, rosemary, garlic, black pepper and nutmeg. It’s incredibly versatile and I love it in this simple chicken dish.
Look for Bosari Salt in the spice aisle of your local supermarket or purchase it online. If you don’t have Bosari salt, simply use salt and pepper as noted in the recipe card. A few pinches of dried herbs or grates of fresh nutmeg never hurt either!
This sour cream chicken comes together in a few easy steps. It takes 5 minutes to prep the marinade, then the oven does the rest. A chicken dinner ready in 30 minutes!
This simple chicken dish requires nothing more than a side of veggies or a simple salad.
I also love pairing it with baked potatoes with garlic herb sour cream (double the sour cream!), mashed potatoes, rice, pasta or egg noodles for those weekdays when I feel like having more carbs – especially after long runs on the treadmill!
Originally published in February 2013, updated April 2020 with updated images and updated recipe card.
Nate and Danny discuss The Last Dance from 2 different perspectives, Nate from having lived in Chicago during the dynasty and Danny with fresh eyes. We hit on the craziness of Jerry Krause, Scottie Pippen’s grievances, and why the whole narrative of Michael Jordan’s competitiveness may have been a little simplistic.
Then a review of Landmark Sports’ performance, representing James Harden, Eric Gordon, and others.
Note that COVID Daily News is now a separate pod. Please subscribe to that show on its own feed via Apple, Spotify or RSS Feed, or by searching “Nate Duncan” in your podcast player.
You can subscribe by searching “Dunc’d On” on your favorite podcast player. And if you like this pod and want additional bonus content, please subscribe to support Nate and Danny at Patreon.com/DuncanLeroux. Merchandise available at NateDuncanNBA.com, sponsors list also available at NateDuncanNBA.com.
Jalen Green, who is almost universally regarded as a top-three prospect in the class of 2020, announced Thursday that he’ll be skipping college and instead plans on playing in the G League next season (whenever next season arrives). He’ll be paid somewhere in the neighborhood of $500,000 to do so. It’s the most aggressive move the NBA has made to entice highly ranked prospects to skip college, or other professional opportunities, and stay in the States on the way to ideally becoming an NBA player. Gary Parrish and Matt Norlander lay out their opinions on what this decision means and why it’s far from doomsday for college hoops.
Eye on College Basketball’ is available on Apple Podcasts, Spotify, Stitcher, Google Podcasts, Castbox and wherever you listen to podcasts.
For more college basketball coverage from CBS Sports, visit https://www.cbssports.com/college-basketball/
To hear more from the CBS Sports Podcast Network, visit https://www.cbssports.com/podcasts/
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