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Cooking Project: Reverse Sear

So this weekend I was feeling a little tired and I also wanted to try something new–so I decided to get some extra Iron into my system and make some steaks! It was actually the first time I’ve ever cooked a steak and the first time I’ve cooked beef since before I was pescetarian for a little over a year.

I had read about a technique called reverse sear, which essentially means that you cook the interior of the steak first and the exterior last. This is in contrast to the typical process, where grillmasters will sear the steak to “lock in” the fats and juices, and then finish the rest of the steak in the oven to get it to its right temperature. One of the advantages of reverse searing is that you are more easily able to evenly cook the entire steak and maximize the area of the ideal doneness. Searing the steak first will generally cause different “layers” of doneness within the steak due to the uneven heating; as a result, only a small part of the middle is actually the truly desired outcome.

Here’s the process:

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Long time no blog, but honestly I really should post more–especially considering I have some more free time. Anyways, In the last few months, I’ve:

  • Gotten a new, awesome job
  • Moved to Ohio for said job
  • Trained and completed a marathon
  • Turned 25

I could recap all of those, but hey, might as well move forward and not dig too far back. Anyways, to celebrate my 25th birthday I went to FunFunFunFest in Austin, TX and got to see one of my best friends, hear some of my favorite artists, and devour some of the best Tex-Mex this country has to offer (although I’ll say, my favorite Mexican torta still resides in Columbus). Not pictured: a beautiful run around the Colorado River, Texas’s football victory over ranked West Virginia, and even more food.

Here are the photos. I think I’ll start taking more of these.

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The West Coast Food Diary

So late late November (yes, this posting is ridiculously late), I decided to go on a solo West Coast tour through the wondrous cities of Seattle, Portland, San Franciso, San Diego, and Los Angeles. Armed with a lot of paid vacation time, the soundtrack of Kendrick Lamar’s “Good Kid M.A.A.D. City”, a resourceful amount of Yelp! reviews, and a nice shiny debit card, I ended up having a pretty good time. I’ll spare from the typical travel stories — those are best told in person (ok, except for maybe the Golden Gate Bridge double-rainbow that I already blogged amount) — and instead show the journey through food. The West Coast had a ridiculous amount of culinary specialties and tastes that I simply did (slash do) not have access to in the suburbs of Washington D.C.

Here are the dishes and their stories.

First up was Paseo in Seattle. One of the more famous sandwich shops in Seattle.  It was a bit far away from my hostel in the Fremont district, so I bussed all the way up there. Internet rumors are the place gets so busy that they often end up selling out of rolls and have to shut down early.

I had the Sauteed Prawn sandwich. Came with some wonderful aioli and crisp bread. Absolutely delicious. The sauteed onions are just as good as they look–they were whipping out entire cast iron skillets of them at a time. So mouth watering.


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Pretty sure my head bled from doing spins on carpet yesterday.


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Spin Factor Entertainment, LLC – Promo Presentation Video

Spin Factor Entertainment, LLC – Promo Video from Nolan Chao on Vimeo.

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