Spookygrl and her friend Jack on Stickam
After returning home late last night when I was done with work, I launched the channel and it was quiet. I had a short chat with a room regular, Texgal, but it was short-lived since I was not prepared to cook. I’d made the menu for the next few days with the help of the room on Friday night and decided to spend some time looking around JTV and ended up spending a bit of time with a few JTV friends in Stickam. There were just 4 of us in total and although we struggled through the usual Stickam video and audio issues, it was relaxing. We were disappointed that iTed never showed up — again. I popped into his room a little while ago and could see from old chat that he had planned to send mail to me and to Anthony of Quintano_media to let us know that there was going to be a little gathering on Stickam so we could all get together and chat. It’s been a very long time. Oh well, I guess it wasn’t meant to be. It’s likely that something in real life won over us. 😦 I am ok with it. I mean in Stickam it’s bad enough when more than 2 people are talking, but add in more and it is almost impossible to have a good conversation.
Hong Kong Crab Cakes, Baby Bok Choy and Sesame Soba Noodles
A number of months ago I wrote about the German Invasion that resulted after a piece about JTV ran on German Television. Viewer counts went up and German was being spoken in a number of rooms. Although I don’t understand the language, I never had the feeling that they were doing anything malicious. I’d imagine it was a bit of a disappointment to those that came in to check out Justin.tv after viewing the German Television show to find that the site is filled with mostly English speakers and channels that are English language centric. In less than 48 hours, there were just remnants of a group that wanted to converse in German left hanging around the network and it was soon a forgotten blip in the life of JTV.
This week we’ve had an invasion of a different kind and it’s spread from the legions of Chatters to Broadcasters, much like the other raids we have seen in the rooms in recent months with lifecasters being asked to put various objects on their heads or other similar commands, or demands or requests. But this time, it’s all done in French. Now, it’s been decades since I’ve taken French, and I was never good at it, but from what little I can pick out, it’s just more of the same nonsense. Somehow Chuck Norris has been drawn in as part of their schtick. I would imagine someone saw Norris in the news a week ago endorsing 2008 Presidential Hopeful, Mike Huckabee. Then again, who knows what goes through the minds of these people that have nothing better to do then go from room to room trying to garner tick marks in the box for as many people as they can get to give in to their demands
Looking for Jean Valjean
I don’t know is it just me, or does anyone else think it’s a strange coincidence or could this group of French speaking room invaders feel they are victim to some kind of social oppression which has prompted them to take their band of merry followers from channel to channel on the JTV network in an attempt to cause anarchy and a revolution of sorts? I have watched lifecasters ignore their attempts, have watched as others have appeared to put pen to paper to scrawl out Chuck Norris’ name as requested and have seen numerous lifecasters ask the room to please speak in English, seemingly unaware that this is a prank or a planned disturbance. I’m wondering how long this siege will continue and what will come in the future.
C’est la vie. Perhaps it’s time for me to put a French dinner on the menu?
Hong Kong Crab Cakes with Baby Bok Choy – Tyler Florence
Crab Cake Ingredients
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- peanut oil
- 1 pound lump crabmeat, preferably Dungeness, picked over for shells
- 1 cup fresh bread crumbs
- 1 green onion, finely chopped, white and green parts
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons red chili paste, such as sambal
- Juice of 1 lemon
- 1 egg white
- Salt and pepper to taste
Baby Bok Choy with Sesame Seeds Ingredients
- Peanut oil
- 2-inch piece fresh ginger
- 2 heads baby bok choy, halved lengthwise
- 1/4 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- Juice of 1/2 lemon
- 2 tablespoons brown sugar
- Toasted sesame seed, chopped cilantro and sliced green onions for garnish
Hong Kong Crab Cake Preparation
Saute the garlic and ginger in a tablespoon of peanut oil for a few minutes; cooking them first really releases a lot of flavor and gives the crab cakes depth. Remove from the heat. In a mixing bowl, combine the crab meat, bread crumbs, green onion, mayonnaise, chili paste, lemon juice, and egg white. Scrape the garlic-ginger oil into the bowl; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the crab meat. Using your hands, form the mixture into 4 crab cakes; they should be moist and just hold together. Put the crab cakes on a plate, cover with plastic wrap, and refrigerate while preparing the bok choy. This allows the flavors to blend and the crab cakes to set.
Baby Bok Choy Preparation
Cover the bottom of a skillet with a 2-count drizzle of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife, then whack it with the flat side of the knife to release the flavor. Lay the ginger pieces in the oil, cut-side down, for a couple of minutes to give it some color. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Thin out the sauce with 1/4 cup of water. Cook for 5 minutes, or until the sauce has a syrupy consistency.
While that’s happening, coat another skillet with a 4-count of peanut oil and bring it to a slight smoke over medium heat. Fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Serve the crab cakes with the bok choy and garnish with the toasted sesame seeds, cilantro and green onion.
Soba Noodles with Sesame Seeds – Nigela Lawson
- 1/3 cup sesame seeds
- 8 ounces soba noodles
- 2 teaspoons rice vinegar
- 5 teaspoons soy sauce
- 2 teaspoons honey
- 2 teaspoons sesame oil
- 5 scallions
Toast the sesame seeds in a dry pan over a high heat until the ylook golden brown, and put them into a bowl.
Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to package instructions) until they are tender but not mushy. have a bowl of iced water waiting to plunge them into after draining.
in the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the scallions and put them into a bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
Leave the sesame seed noodles for about half an hour to let the flavors develop, although this is not absolutely necessary or sometimes even possible.