Like those in the 18th century who appreciated archaeological discoveries of classical antiquity, I try to make art using authentic materials and methods from the same time. Oh yeah, and sometimes I use humor.
Well, well, well my blogchum lovelies, it's been a busy week and a half-ish, but we meet again. I've chopped more mosaic marble pieces than I'm comfortable to admit. Also, I'm working on some top secret art projects that only a dear few know the details of, but in the meanwhile...
Let's talk about some Changs... On OWO's blog, I think I commented about a Mongorian Beef recipe that was pretty good, so maybe it is high time that it was shared amongst the blogosphere with its rich Mongolian goodness, oops Mongorian goodness. You can make this in the privacy of your place without having to see what's on the giant horses' end at the restaurant.
The Ingredients (stuff to put into said recipe)
The 'sauce' 2 tsp veg oil 2 tsp minced ginger 1.5 tbsp minced garlic 1/3 cup dark soy sauce 2/3 cup water 1/2 cup brown sugar 1/2 tsp cayenne pepper
The 'meat' 1/4 cup oil 1.5 lb flank steak 1/3 cup cornstarch large green onions
First make sauce by heating the veg oil in pan on medium. Add ginger / garlic and do a miniature stir fry for a few minutes, it makes you feel like a giant. 'HA HA HA, I'M A GIANT MAKING A NORMAL SIZED STIR FRY.' Then, add the soy sauce and water mix (1 cup total) into the fray that is the wee stir fry. Next, melt the brown sugar in as if it were the wicked witch of the west. Boil it all for about 3 minutes until slightly thicker, then cut off the heat and pour the sauce off somewhere (like in a bowl or something).
Ok, now get out the steak and slice it all into quarter inch strips with a really wicked sharp knife against the grain of the meat and at a 45 degree angle to the plate (so there is more surface area of the beef). Put the cornstarch over the beef and work it in as if you were Danny DeVito luckily getting to give a massage to Holly Hunter (it's totally extra credit if you get that reference). Let the meat with cornstarch on it sit for 10 minutes while the 'meat oil' heats up if you know what I mean (because oil was put in the pan and you turned the burner on).
When hot, throw the meat on and brown it a bit, then add the sauce (remember that bowl you saved), let that boil for a few minutes, and finally add the green onions. Stir it around in the hot wetness until the onions go wilty (the metaphor is almost poetic in its simplicity).
Anyway, I hope this will be helpful until the next post in which I will put up something art and or neoclassically related in some form.
Mi piace la natura permanente di arte, in particolare il arte di pietra. Come chiunque altro, felice di imparare cose nuove e incontrare nuovi amici.
Viaggi in luoghi con la storia interessante è molto importante.
I've been learning the Italian language for a year now, but I think I'm not very good yet.