Sunday, 9 January 2011

You Are My Home

I caught someone sneaking into the cookie fries jar box.
T and I took a trip out to Stoke Newington and ended up just eating because it was so darn cold and thats just what we do. Fried Chicken dripping in grease and freshly dipped in oil french fries.
the Tottenham cake was quite delicious. It tasted like moist pound cake with jelly and coconut on top.

Dinner was @ HI Sushi Salsa. Right up my alley. Whoever thought of combining Japanese food and salsa music is a GENIUS!!
Bottle of Vino. Crisp, fruity, and refreshing.
Their sushi was decent. I had the schrimp, salmon, tuna, and sea bass pieces.
tonkatsu- nicely fried pieces of pork with tonkatsu dipping sauce. I love this sauce. For me, it's like the equivalent of having A1 sauce with my steak. I like it, so sue me!! ;)
Eel Fried Rice. EEL. FRIED. RICE!!! The rice was nicely seasoned and fried but it could have used more eel. My favorite dish of the night.
Chicken skewers. The chicken developed a slight crispy crust and was a bit chewy but the taste was nice and soy sauce-y!

Where's da eel?!
Grilled mackerel
I had to work around some bones. Boooo not fun!
Last few pieces of sushi. I had the scallop and sea bream. I know I've had better sushi but I definitely dug the vibe at Hi Sushi so I would come back.

Dessert: I'm sort of sick and being the crazy person that I am, we went to McDonalds to get my favorite McFlurry: Crunchie w. toffee swirl. Yuuuum!!
Are those the brightest yolks you've seen?!
Rumor has it the brighter the yolk, the better quality of eggs. I'm not quite sure if thats true but I'll take it!

Song of the day: Chayanne & Vanessa Williams- "You are my home"

1 comment:

  1. Bibo lies again:

    Egg yolks range in color from pale yellow to deep orange. Richer-colored egg yolks are more likely to come from free-range hens, says Dr. Hilary Shallo Thesmar, director of food safety programs for the Egg Nutrition Center (ENC): Free-range hens have the opportunity to eat more pigmented foods, and the pigment is then transferred to the yolk. But the macronutrients (protein and fat) remain the same regardless of yolk color, Thesmar says. “However, there might be small changes in some of the micronutrients such as vitamin A and/or lutein.”

    Nestle explains that the color of a yolk is due specifically to carotenoids, which are natural pigments found in some plants. Some carotenoids, like beta-carotene, have nutritional value (our bodies convert beta-carotene into vitamin A, for instance). But deeper-colored egg yolks only indicate the presence of carotenoids in general, says Nestle, not necessarily the presence of beta-carotene. And other carotenoids that might be present “may have antioxidant function, but they are not essential nutrients,” she says.

    While the yolk is not an indicator of nutritive value, there is mounting evidence that true pasture-raised hens produce more nutritious eggs overall. The ENC, however, states that “free-range eggs do not differ from regular eggs in terms of nutritional value or cholesterol level.”