Created 19-Sep-11
55 photos
What CHU Eating

For those of you who have been following along, I just moved to the East Coast! After returning home for the better part of three years since I’ve graduated from undergrad, I haven’t had to lift a finger to put a meal on the table. And seemingly, it would have been disastrous if I was allowed in the kitchen.

But things are different now. I’m in Baltimore!

And being in Baltimore means one critical change - food doesn’t magically appear anymore and I’m not beckoned by my mother to come over to eat. How things have changed oh so quickly. Fortunately for me, I haven’t lost ALL of my culinary talents. I pray whatever residues from my undergraduate years have carried over here, namely, making fried rice and cooking instant ramen.

So I leave you with that, fried rice and instant ramen.... for now. This album is to document how my growth as a researcher parallels my growth as a cook.

It’s also a venture into food photography since I’ll probably spend most of my days indoors, trapped by the snowpocalypse outside. Yay for inanimate models..???

Location: CHU's kitchen, Baltimore, MD
Gear: D40, 17-55 2.8, SB-700
The Product: Shin Ramen with real ingredientsThe Product: Soondubu part IIThe Product: SoondubuThe Ingredients: SoondubuThe Product: Vietnamese Curry - take 2The Product: Chicken Soup for the Asian SoulThe Product: Kimchi fried riceChinese New Year - XiaolongbaoThe Product: Kimchi Fried Rice with EggThe Product: Chicken PorridgePrime RibThe Product: Ga Ca RiThe Ingredients: Ga Ca RiCare package: ingredients for curryCare package: Hello Panda and PockyThe Product: Chicken PorridgeThe Product: Sichuan chickenThe Product: Bibimbap