Blind Life episode 7: Four Senses season 2

Season 2 of my cooking show with Carl Heinrich, Four Senses, premieres this Friday, January 23, at 7 PM on AMI!

It’s still kind of surreal to think I have my own TV show. Sometimes, the hubs pauses and goes, “Can you believe you won ‘MasterChef’?” And then I go, “Nope.”

But there it is: my cooking show I co-host with winner of “Top Chef” Canada season 2 and chef extraordinaire of Richmond Station, Carl Heinrich. And we didn’t get canceled after one season!
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Honey poached pears

My mama-in-law likes to gift us Asian pears. They are large and juicy with sweet, crispy flesh. I’ve made them into pear, blueberry, and banana juice, and we’ve eaten many of them purely sliced as a snack. But they are quite sizable, so we often can’t go through them as quickly as we receive them.

I don’t like to waste food, so poaching them allows me to prolong their refrigerator shelf life and, more selfishly, my own enjoyment of their unique succulence.
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Healthier living: An everyday resolution

Happy 2015!

As you might detect from last year’s post about getting fit, I don’t really believe in New Year’s resolutions; I’m of the mind one should set goals whenever one is ready instead of waiting for the calendar year to run out. But, I’m aware come January 1st, many people resolve to become new and improved versions of themselves, and I know many of these resolutions are something like, “I’m going to eat less sweets in 2015” or “I’m going to actually use my gym membership this year.” Essentially, the aim is often to achieve good health, so it’s only appropriate I blog about the topic of healthier living for my first post of 2015.

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I Am Vietnamese: A project anthology

My achievements as a Blind Cook often supersede my identity as a writer. That’s what I was before I went on “MasterChef,” and that’s what I still consider myself, in spite of my latest lackluster attempts at the memoir. (That’s a discussion for another day.)

In fact, I find writing much more challenging than cooking; results are less tangible, and gratification, if it comes at all, is way delayed.
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All I want for Christmas is ______ for my kitchen (part 2)

As promised, here is the remainder of my holiday gift ideas for the home cook, just in time for those procrastinators out there. Like I previously mentioned, most all of these items are available on Amazon, so you can select that crucial next-day or second-day delivery option. For my fellow blind readers, Amazon has an accessible app; I just used it at 3 AM to order some stuff. (Yes, I tend to shop or read about food online when I have insomnia–don’t judge.)

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All I want for Christmas is ______ for my kitchen (part 1)

One week till Christmas. Are you ready?

I’ve blogged about what to get your vision impaired friend or family member, and I’ve written about some useful kitchen aids for the blind cook. Now what about the rest of you sighted folks who like to cook too?

For those of you still at a loss as to what to get that self-proclaimed chef in your life, whether sighted or not, here is an extensive list of useful items in my kitchen, without which I would not be able to create many of the fabulous foods in my home. And best of all, most of these products are available at Amazon, whose app from iTunes is accessible for the blind, and which offers second day, even next day, delivery—so when Granny gets choked up come Christmas Eve, it’ll be because your gift was so thoughtful, not because it was late or, worse, nonexistent.

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Leftover Thanksgiving turkey congee

Thanksgiving is done, but the leftovers are not. Because Thanksgiving is our favorite holiday (and with that comes the love of traditional Thanksgiving food), the hubs and I usually cook enough fowl to feed family, friends, and ourselves for days, even weeks.

This year was no exception: we sous vide a turkey and fried two turkeys. We vacuum sealed most of the leftover turkey to make it last as long as possible in the fridge. (You can freeze the turkey leftovers too.)
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In the PolyScience: Sous vide Caribbean pork chops

Inspired by my recent MasterChef cruise to the Caribbean, I made this sous vide pork chop using some jerk spices from the Virgin Islands. Tired from the week-long trip away from home, I wasn’t in the mood to cook entirely from scratch, so these spice blends came in handy: just rub the pork chops, vacuum seal, and then drop it in the water bath the next day with the immersion circulator set to 62.8°C for 92 minutes. (This temp and time is for 1” thick boneless pork chops; for bone-in or other thicknesses, consult your PolyScience sous vide toolbox app.)

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Give thanks: “Four Senses” now available online!

A couple of weeks ago, I wrote about cooking aids for the blind to help those with vision loss gain independence in the kitchen.

If you’ve been following my life post-MasterChef, you may also know I have a cooking show called Four Senses, which seeks to inspire home cooks, especially the blind and novice, to conquir the knife and fire. “Four Senses” is a Canadian AMI original series, and since season 1 was released in January 2014, I’ve had friends, family, and fans from all around the world ask, “How can I watch your show if I’m not in Canada?”

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