Cooking With Engineers

Engineers can cook too! We are a bunch of UC Berkeley CS majors who spend what little free time we have cooking fancy international food and more! We'll be posting recipes and pics of our delicious food (about 1 / wk) so stay tuned!

[recoverywarriorx]

MENTAL ILLNESS APPS. ONE REBLOG COULD HELP OR EVEN SAVE SOMEONE.

These are all iPhone apps. I have no idea which are available on other phones.

Give some comfort and get some comfort..

comfort spot 

Meditation is so healthy for you. No matter who you are. I can’t sleep unless there’s a guided meditation playing.

GPS4Soul

Headspace

Calm

Relax & Rest

Take a Break

Anxiety Free

Breathe2Relax

Relax Lite

Smiling Mind

The Quiet Place

Noise machines for those nights that you can’t hear anything but your mind..

Sleep Pillow

Relax Melodies

Journaling apps for on the go feelings that won’t leave you alone

Mood Journal

GratitudeDiary

TherapyBuddy

Everyday

PTSD patients

Reach Out

PTSD Coach

Mood Trackers that actually work and don’t suck like most

Optimism

Rise Up

For when you’re so anxious you can’t make eye contact with anyone. (trust me I get it.)

MindShift

Thisissand

When suicidal thoughts are strong, but you can’t seem to tell anyone for find any help.

ReliefLink

Hello Cruel World

Ask

Positive affirmations/reminders you’re amazing

Daily Recovery

Inspirations

Today’s Step

Affirmations

Flatter Me!

I hope this helps at least one person.. I know it sure as hell helps me. I’m sorry you’re struggling. I love you.

[bruisedfae-blog]

Vent is a great one too! It’s exactly what it sounds like. You don’t need to have a mental illness to use it, but it’s especially helpful for symptoms of many mental illnesses.

[cooking-with-engineers]

Grilled cheese with turkey, garlic, cumin seeds, and paprika!

[stringerbells-deactivated202105]

"How are your grades?"

"What are you doing at university?"

"Have you got a girlfriend?"

"What do you want to do when you leave uni?"

[tanknaka]

hey

hey friend

dont kill yourself tonight ok

you have a really pretty smile and i know its not always easy to manage one but itd be a bummer if we never had the chance to see it ever again

youre really important and you matter a lot so stay safe and try and have a nice sleep

[the-grace-of-fallen-angels]

I would like a moment to thank the people who reblog post like this so that it eventually shows on my dash.

It is keeping me alive

[ateenwitch-blog]

I think people need to know about this. Things like this happen every single day in America.

[bigfatphallusy]

[kiskolee]

THIS.

[professorbutterscotch]

I have never thought about it in this context

that’s actually really, really creepy.

[purplespacecats]

I… fuck.

[casuallystudious-blog]

Yeah, basically.

[avoiding-catatonic-surrender-de]

I once pointed this out to my mother and she just stared at me, in stunned silence for ages. 

[rosefire]

There will always be a girl who is less sober, less secure, with less friends walking in a darker part of town. I want her safe just as much as I want me safe.

[sherlock-hannibal]

[cooking-with-engineers]

I made Tonkatsu don last night. Unfortunately, it wasn't nearly as delicious as my friend makes it. :( The pork needeed more salt and pepper. Also, i didn't have enough sauce so when i poured the egg over the cutlet it ran off and absorbed all the sauce. It wasn't as moist and integrated as I may have wanted it, but all the individual elements tasted really good, especially the onions! As a side note, I learned that Gordon Ramsay says never mix salt and egg before you cook because it messes up the texture.

[cooking-with-engineers]

Marina Del Rey Review

In an earlier post I mentioned visiting Santa Monica. I had dinner at Killer Shrimp, which I wrote about. Now I am going to write about my brunch experience at Marina Del Rey, where I had Eggs Norwegian.

Eggs Norwegian is poached, runny eggs on top of cured salmon topped with Hollandaise sauce and served on top of brioche toast. The flavor was nicely complex. The plainness of the eggs complemented the fish, which had a strong salmon and salt flavor. The runny egg yolks matched the dry, fatty, rye-ish flavored, and lightly crispy brioche toast. The Hollandaise sauce, however, was out of place. It was too buttery, which didn’t work with the dish because runny egg yolks and brioche are heavy and the salmon was strong. The only light element was the egg whites. With the Hollandaise sauce, the dish became unbalanced in its richness. Texture-wise the dish worked very well, since the sauce and yolks were wet, and the salmon, bread, and egg whites were drier and matched the moisture. The light firmness/crisp of the brioche was also a great addition since everything else was soft. The brioche also kept the dish clean, since it absorbed the runny yolk and Hollandaise. The price was about $13, which is great for the dish’s flavor and texture, the service, and the visual appeal of the restaurant (very classy and modern).

[cooking-with-engineers]

Tonkatsu don

A little late, but as promised here it is.

Ingredients:

Pork cutlets

Flour

Egg

Panko bread crumbs

Mirin

Soy sauce

Brown sugar

Sliced onions

Recipe:

Make three diagonal cuts, just breaking the surface, into the pork on each side

Dip each cutlet in beaten eggs, then flour, then Panko

Heat up a flat frying pan on high heat

Add enough oil to cover atleast half the thickness of the cutlets

When oil is hot, add the pork

Cook until underside is fried and then flip over

Continue to cook until pork is cooked through

Set pork aside

To make the sauce, add 1 tbsp of soy sauce and brown sugar and 1.5 tsp of Mirin. Then add about 1/2 cup of chicken broth and mix until sugar is dissolved

Add this sauce to the pan along with sliced onions at medium heat

Simmer the sauce until the onions are translucent (about 1-2 minutes)

Then arrange the onions in the center, lay one cutlet on top, and pour a lightly beaten egg over the pork

Cover and cook the egg to your preference (just until the egg is set is preferred)

Repeat this for all cutlets

Serve over rice and garnish with green onions

If you did it right, the pork should be savory, sweet, crispy, eggy, and moist!

[cooking-with-engineers]

Hope y'all like Japanese food! I'm going to post a recipe for Tonkatsu don, which a friend made for me. For those who don't know, Tonkatsu is Japanese style breaded pork with egg and a special soy and green onion sauce on top. The "don" means served with rice. Hopefully it will be up by the end of this weekend.

[cooking-with-engineers]

Killer Shrimp review

So I was near Santa Monica / LA this weekend and tried this restaurant called Killer Shrimp. Here are my thoughts:

I ordered the crab cakes and garlic mashed potatoes. The flavor was great but contradictory. When I bit into the cakes, the crab flavor was prevalent and fresh. However, there was also a Caper Buerre Blanc Sauce, which threw me off. It was spicy and creamy, very much like a classy tartar sauce. While it tasted great alone, it did not work with the crab because it was too spicy. I could definitely handle the spice (I enjoy spicy food), but the spice distracted me from the richness of the crab.

Texture-wise the dish excelled, though. The crab cakes were seared on both sides (but not too crunchy either) and the inside was moist. The breading mixed inside was not excessive. As a matter of fact, the breading added a lightly doughy texture that was fun to eat. The garlic mashed potatoes were tasty as well. They were moist and slightly chunky with noticeable garlic (I love garlic). They weren't too creamy, which is good because it provided contrast to the cakes.

The restaurant's service was awful! We were barely attended to. The waitress never checked up on us. She just took our order and someone else handed us the food and picked up the plates after. Also, the non alcoholic beverages were overpriced. Lastly, there was no bread that came with the meal so we asked for some. It tasted bland, was too soft, and did not come with butter (until we asked for it separately). We even had to ask twice for the bread.

Overall, go if you really want some interesting seafood (my Dad had swordfish, which was also really flavorful) with good flavor and texture. Don't expect top notch service or cheap prices.

[cooking-with-engineers]

I want to try this so badly! http://lifehacker.com/make-a-giant-pancake-in-your-rice-cooker-1592047844?utm_campaign=socialflow_lifehacker_facebook&utm_source=lifehacker_facebook&utm_medium=socialflow

[cooking-with-engineers]

Orange Chicken

One of our favorites: Orange Chicken!

Mmmmm...

Here's the recipe

Orange Sauce

Chicken with sauce and veggies

Cooked chicken

Chicken frying in the pan

[cooking-with-engineers]

Homemade Korean BBQ!

So I went back home for the weekend and my parents wanted me to barbecue, so I figured I'd try something new: Korean Bulgogi Chicken

Ingredients:

Marinade:

2.5 lbs chicken

2 tbsp soy sauce

2 tsp sesame oil

2 tsp crushed garlic

2 tbsp brown sugar

1 tbsp rice wine or sake

1 tsp salt and pepper

1/2 kiwi (juiced)

Sauce:

Soybean paste

Olive oil

Water

Red pepper paste

Garlic (optional, since chicken already has it)

Instructions:

Massage brown sugar and kiwi juice onto chicken

Mix rest of marinade ingredients into chicken

Let sit for atleast 2 hours (in the fridge)

Oil a grill and heat it to medium heat

Cook until chicken is atleast half cooked

Flip once and continue until chicken is properly cooked

Mix sauce ingredients together. I didn't specify the amounts because its very person dependent. I personally prefer a lot of red pepper paste and about 1 - 1.5 times that amount of soybean paste. Then mix in some oil and water until the appropriate thickness is acquired.

Serve with large pieces of lettuce

Wrap chicken in lettuce and enjoy

Tell me how it turned out please!

By the way, the sides are garlic-lemon veggie skewers, macaroni salad, and garlic bread.

[cooking-with-engineers]

With enough butter, anything is good

Julia Child

[cooking-with-engineers]

Black bean sauce (quick)

Here's a quick recipe for black bean sauce:

Black beans

Garlic

Chicken bouillon

Soy sauce

Brown Sugar

Water

Saute black beans and garlic until soft (medium heat)

Add soy sauce, brown sugar, bouillon, and water

Cook with lid at 5-6 / 10 heat, stirring and mashing beans occasionally until sauce is chunky, a little paste-y, and a little liquid-y (sorry, don't know how else to describe it haha).

Mix cornstarch with a little cold water (enough to dissolve cornstarch)

Add cornstarch mixture to sauce

Mix the sauce and heat for a little while longer (enough so that cornstarch incorporates)

Serve